No-Bake Peanut Butter Caramel Coconut Bars

June 6th, 2018 | no comments

Looking for a sweet and clean treat you can feel good about eating? No, I’m not talking about strawberries and blueberries…although you can feel good about eating those too!

Meet Peanut Butter Caramel Coconut Bars!

I found this recipe while surfing Pinterest and just knew I had to give it a try. Kudos to London Brazil (by the way…how cool is that name?!) from www.evolvingtable.com, for her Healthy No Bake Magic Bars– which I renamed Peanut Butter Caramel Coconut Bars because it just makes my mouth water to say it! These bars are gluten, dairy, and grain-free and loaded with coconut goodness. The “caramel” glaze is made by combining dates, coconut oil, pure maple syrup, water, and sea salt in a food processor. 

Please note: Because these bars have added sugar (in the form of pure maple syrup) and contain natural sugar from dates, they should be treated more like a dessert, not a meal or “nutrition bar”. By the way, if you’re looking to slow the absorption of sugar in your bloodstream, it’s best to eat sweet treats like this after a meal versus an empty stomach and do so at least two to three hours before bed. 

Print Recipe
No-Bake Peanut Butter Caramel Coconut Bars
Enjoy one of these bars after dinner with a cup of hot tea and you will be in heaven. They have just enough sweet without going overboard. 1 Earthfood per serving: ♥
Course Sweet Treats
Prep Time 20 minutes
Servings
servings
Ingredients
Peanut Butter Crust:
  • 1 1/2 cup almond flour
  • 1/2 cup fresh ground peanut butter
  • 2 tbsp. unrefined coconut oil, melted
  • 1/3 cup pure maple syrup
  • 3/4 cup shredded coconut, unsweetened
Caramel Glaze:
  • 1 tbsp. unrefined coconut oil, melted
  • 3/4 cup pitted dates, coarsely chopped
  • 1/4 cup water
  • 1 tbsp. pure maple syrup
  • 1 pinch Sea salt
  • 3 tbsp. cacao nibs Navitas brand
  • 3 tbsp. shredded coconut, unsweetened
Course Sweet Treats
Prep Time 20 minutes
Servings
servings
Ingredients
Peanut Butter Crust:
  • 1 1/2 cup almond flour
  • 1/2 cup fresh ground peanut butter
  • 2 tbsp. unrefined coconut oil, melted
  • 1/3 cup pure maple syrup
  • 3/4 cup shredded coconut, unsweetened
Caramel Glaze:
  • 1 tbsp. unrefined coconut oil, melted
  • 3/4 cup pitted dates, coarsely chopped
  • 1/4 cup water
  • 1 tbsp. pure maple syrup
  • 1 pinch Sea salt
  • 3 tbsp. cacao nibs Navitas brand
  • 3 tbsp. shredded coconut, unsweetened
Instructions
For the Peanut Butter Crust:
  1. In the bowl of a food processor, combine all of the peanut butter crust ingredients. Process for 2-3 minutes, or until mixture begins to hold together and form a ball.
  2. Press peanut butter crust into a parchment paper-lined 9 x 5 inch loaf pan. Refrigerate while preparing the caramel glaze.
For the Caramel Glaze:
  1. Place oil, dates, water, syrup and salt into the bowl of a food processor. Process for 2 minutes, stopping every 20-30 seconds to scrape the sides. You want the dates to be completely smooth and the glaze to have a caramel consistency.
  2. Spread the glaze over the peanut butter bars and sprinkle with cacao nibs and shredded coconut.
  3. Refrigerate bars for at least 1 hour before serving. Store in refrigerator or freezer.
Recipe Notes

Nutrition Facts per serving: Calories: 215; Total Fat: 16 grams; Saturated Fat: 7 grams; Sodium: 40 mg; Potassium: 70 mg; Total Carbohydrate: 17 grams; Dietary Fiber: 4 grams; Net Carbohydrates: 13 grams; Sugar: 11 grams (5 grams of added sugar); Protein: 5 grams

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Roasted Cabbage “Noodles”

November 22nd, 2017 | no comments

 

Cabbage (along with kale, broccoli, arugula, cauliflower, collard greens, and Brussels sprouts) is a cruciferous vegetable—a super powerful class of veggies that aids in boosting immune function, reducing inflammation, and balancing blood sugar. I make it a rule to get at least one hefty dose of cruciferous vegetables in my diet every day. This recipe can help you do the same!

Originally a recipe for cabbage “steak”, the cabbage, once roasted, took on more of a  “noodle” shape. For me it’s total comfort food, with an aroma reminiscent of my grandma Eleanor’s stuffed cabbage baking in the oven.

Here are some of the many ways you can serve Roasted Cabbage “Noodles”:

  • As a side dish with salt and pepper
  • Folded in your omelet
  • With marinara or pesto sauce
  • Over salad
  • In a giant bowl all by itself!

PS: Roasted Cabbage “Noodles” taste great served cold the day after too!

Print Recipe
Roasted Cabbage "Noodles"
This slightly crunchy, plant-based, gluten and dairy free "noodle" pairs nicely with your favorite marinara or pesto sauce...or just eat a big bowl by itself! It's extra yummy with a few shakes of grated Parmesan cheese on top.
Servings
servings
Ingredients
  • 1 head green cabbage
  • 2-3 tbsp. unrefined coconut oil, melted Use refined coconut oil if you don't prefer a coconut flavor.
  • Sea salt and pepper to taste
Servings
servings
Ingredients
  • 1 head green cabbage
  • 2-3 tbsp. unrefined coconut oil, melted Use refined coconut oil if you don't prefer a coconut flavor.
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Remove outer layer and rinse the cabbage.
  2. Slice and remove stem. Then, with stem-side down, cut cabbage into 1-inch slices.
  3. Lay slices on two baking sheets and drizzle with melted coconut oil. Using clean hands, massage into cabbage to coat evenly. Sprinkle with sea salt and pepper to taste.
  4. Bake 30-40 minutes. Check at 20 minutes and continue baking until tender.
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