Are you prepared to not give into the processed candy this week? I am! I'm going to make my Chocolate PB Bars (recipe below) so I'm fully satisfied without compromising my health and immune system. I love a processed treat but processed treats do not love me!
Here are 3 CCN-approved treats for when that candy urge strikes!
Cara's Chocolate PB Bars
Servings: Makes 10-12, serving size 1-2
1½ cup peanut butter
½ cup raw local or Manuka honey
1/ 3 cup virgin coconut oil
1½ cups oat flour
¼ cup flax meal (optional)
1½ cup semi-sweet chocolate chips
Line a 9x9-inch square baking pan with parchment paper and set aside.
In a large bowl, mix peanut butter, honey and coconut. Add oat flour and stir until well combined. The mix will be thick. Transfer the mixture to the prepared baking pan and press evenly into the pan.
To make the chocolate topping, melt the chocolate chips in the microwave in 20-30-second intervals, stirring each time or on the stove using a double boiler. Stir until smooth. Pour evenly over the peanut butter bars. Smooth with the back of a spoon or rubber spatula.
Chill in the refrigerator for about 2 hours. Allow to sit at room temperature for 10 minutes before cutting into squares. Keep refrigerated or freeze.
CCN Chocolate "Rice Krispie" Treats
Servings: Serves 2-3, makes approximately 8 squares
2 Tablespoons flaxseed meal
1 1 /3 cup cashew butter (or any nut butter of choice)
½ cups raw honey
2 teaspoons pure vanilla extract
½ cup cacao powder
Pinch pink Himalayan sea salt
5 brown rice cakes, crushed into small pieces
In a mixing bowl, stir together all the ingredients except for the crushed rice cakes. Once mixed thoroughly, add in the rice cakes and mix until evenly coated.
Line an 8x8-inch pan with parchment paper. Press the mixture into the pan, spreading it out evenly. Freeze for 2-3 hours until firm.
Slice into squares before serving. Store leftovers in an airtight container in the refrigerator for up to a week.
Chocolate Chip Chewy Bars
Servings: Makes 9 bars
1 (15 ounces) can chickpeas, rinsed & drained
½ cup rolled oats (certified gluten-free)
½ cup sunflower seed butter (other nut butter should work if tolerated)
1/3 cup coconut sugar
½ teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon sea salt
1/4 teaspoon cinnamon
1 ½ teaspoons vanilla extract
1/4 cup raw honey or pure maple syrup
1/3 cup unsalted sunflower seeds
1/3 cup dairy-free dark chocolate chips, plus extra for topping (like Enjoy Life brand)
Sea salt, for sprinkling on top
Preheat the oven to 350 degrees. Coat an 8x8 baking dish with avocado or coconut oil spray and set aside.
Add all the ingredients except the sunflower seeds and chocolate chips to the bowl of a food processor and blend until smooth. Add the sunflower seeds and chocolate chips in last and pulse a few times to mix them in but not entirely pulverize the chips.
Spoon batter into the prepared baking dish and spread evenly, sprinkling with sea salt. Top with extra chocolate chips, pressing them gently into the batter.
Bake for 25-30 minutes, or until lightly browned and set. Let cool for 10-15 minutes before cutting into squares.
They will harden slightly once fully cooled. Store in an airtight container in the fridge or freezer. Optionally, wrap in parchment paper and tie it with twine, ribbon, or a small rubber band for placing in school lunches.
Note: An allergy & school lunch-friendly healthy treat!