No Bake Dessert |

Ever since finding out that Maya can’t eat a LOT of foods, baking has become a lot harder…

BUT! My mom found this amazing Raw Almond Joy Bar recipe from Rawmazing , and it was a HIT with everyone!!

It’s SO hard to decipher recipes that LOOK good from bloggers, but…don’t really taste good. THESE TASTE AMAZING!!

GREAT for the holidays for those that are allergy challenged…or for special occasions 🙂

Crust:

3/4 cup almond butter
1/4 cup coconut oil, melted
1/3 cup cacao powder
1/3 cup raw coconut sugar
1/4 teaspoon vanilla bean paste
pinch Himalayan salt

Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

Coconut Layer

2 cups of dried, unsweetened, raw coconut
2/3 cup coconut butter, softened
3 tablespoons raw agave nectar (or liquid sweetener of choice)
1-2 teaspoons organic almond flavoring (not raw)

Place coconut in medium bowl.
Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.

Topping

1/3 cup almonds, coarsely chopped

Sprinkle these on top of the coconut layer

Ganache:

1/2 cup raw cacao powder
1/2 cup maple syrup
1/4 cup coconut butter, softened

Drizzle ganache over the top and refrigerate to set!

Enjoy!

I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day. Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it! I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom. Turns out, she shared it from Raia’s Recipes. I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe! I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂 These are a light refreshing take, and leave you feeling not so guilty.

Teenager, toddler, and Huz approved-aka the trifecta WIN! Mint Layer Ingredients

1 Avocado
1/3 Cup Raw Honey
6 Tablespoons coconut oil, melted
1 1/2 Cup shredded unsweetened coconut
1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
dash of sea salt

Chocolate Layer Ingredients

1/4 Cup coconut oil
2 Tablespoons Raw Honey
1/4 Cup Cocao powder
1/4 Teaspoon vanilla extract
dash of sea salt, then I grinded some sea salt on the top after it was cooled.

Mint Layer Instructions

Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed. Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.

Chocolate Layer Instructions

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Maya loves to push the pulsing button. I totally remember loving to do the same thing when I baked with my mom! But she loves licking the spatula even more!

As did I… 😉 I’ve been having her help clean her own bowls lately, and it’s super cool! And…a little keeping it real. It’s not always easy photographing food with a toddler around!