Tag Archives: No Bake

No Bake Almond Joy Bars | Gluten Free + Paleo

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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!

No Bake Carrot Sunbutter Coconut Energy Balls | Gluten Free * Nut Free * Dairy Free

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Maya’s school recently had a “Healthy Snack” contest. Truth be told…there wasn’t a lot of advanced notice on the specifics, but thankfully I volunteered in the class the day before it was due! And…let’s be honest. I probably wouldn’t have DONE anything until the day before, so…perfect timing!! haha.

The rules were that it had to be 5 ingredients or less. Couldn’t use an oven or a microwave. Needed to include ingredients, steps, AND…a picture!

Of COURSE we had to enter!! 😉

If I’m honest…I went through our archives to see if I could just reuse something haha-CHEATER!

BUT…nothing we had done so far fit all those, so…we (ok, I) winged it and made something up!

Maya suggested a smoothie, but…duh. Who doesn’t think of that?!

Next was a banana concoction, but we were out of bananas, and on short notice…NO, not going to the store!

We have CARROTS! And dates! And…little energy balls are all over the place, so…yup. We made our own version. Could have been better, but honestly, I keep going back to all the things I would have added and think that maybe, simple is better?

In any case…we both loved them! I asked her teacher if we could bring them in for the class, and she was excited!

I had to give Maya a pep talk about the fact that a lot of the kids might not like them, and to not get her feelings hurt. Turns out, over half the kids loved them! I even had 3 girls run up to me at drop off and ask if I could share the recipe with their moms so they could make them-MADE MY DAY!!!

Well….we found out that the recipe won!!! For the entire school! Fairly certain not a lot of people entered, but pretty cool regardless!

SO…go ahead and make these “Award Winning” energy balls!

HAHAHAHA.

But seriously…do. So easy and yummy!

Ingredients

1 Cup Shredded Carrots
1/2 Cup Unsweetened Sun Butter
1/2 Cup Unsweetened Coconut (plus about another cup to roll the balls in)
1/2 Cup Pitted Dates
1/2 Cup Gluten Free Flour

I did make sure she scrubbed her hands vigorously before she helped. That pen didn’t want to come off… 🙂
I was so impressed. She wrote out all the ingredients AND the instructions! ENJOY!

4 Ingredient Quinoa + Sun Butter + Maple Syrup + Hemp Seed Protein Balls

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I may be alone here, but I don’t think I am. As a busy mom, granola bars/protein bars are kind of a must to survive. Both for us and our kids!! Grab on the go. Or in between snack that you want to feel ok giving them, BUT…so many have a LOT of ingredients that you may or may not be ok with, but you do it anyways, because….SURVIVAL. And…they can be really expensive if you don’t buy them in bulk. I’ve been dying to make my own, but it seemed like a LOT of work. SO….I abbreviated my efforts and went simple. As I do… 😉

One day, I’ll blog about a simple, inexpensive, healthy protein bar, but until then… 😉

These are not a dessert, although, I convinced Maya they were for a few nights haha. More like a healthy snack to tide you over 🙂 Blog Quinoa Sun Butter Hemp Seed Protein Balls-1 Ingredients (Made 34 Balls)

1 Cup uncooked Quinoa
6 Tablespoons Sun Butter
1/4 Cup Organic Pure Maple Syrup
6 Tablespoons Hemp Seeds (for rolling-btw, OBSESSED with Hemp Seeds right now!! If you’re interested in the health benefits, read here. Oh, and they’re yummy!)

(All these ingredients I found at Costco. NOT in any way sponsored, but just an easy “Mama cooking for the masses” FYI ;))

Directions

Cook Quinoa as directed (I did mine in my rice cooker and it took me 30 seconds of prep, but about 30-45 minutes to wait :))
Stir in Sun Butter and Maple Syrup The reward of licking the measuring cup…who could deny such a thing??!!
Take 1 Tablespoon amounts and form into balls
Roll the balls in hemp seeds.
Refrigerate for an hour in a air tight container and store for future snacking 🙂

ENJOY!

Pumkin Protein Balls with Coconut // Paleo

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Tis the season, no? I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.

I will say that these fall into the category of totally yummy, but…healthy 😉 I want to make the distinction, because I do love myself a decadent dessert!! This is not that. However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!

They are nut free, gluten free, and dairy free. So, once again…safe to take to preschool or daycare! Ingredients (Makes 12)

1/2 cup coconut flour
2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
2 Tablespoons Pure Maple Syrup
1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
1/8 teaspoon pumpkin spice
2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))

What to do

Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour. You can eat them right away, but they are much better once they’ve firmed up!

And, because sharing is caring… We brought a few over to my parents house. Maya was a little excited 🙂

ENJOY!

Banana Ice Cream Sundays with Figs Almonds and Honey

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Need I say more haha?

I’ve been dying to make a dessert with figs! I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are. YES, I’M THAT WEIRD!! But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??

Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy! They ARE pretty though, right??!Banana Ice Cream

Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want. I used two, and it was enough to feed 3.
1/2 Cup Almond Milk (or any kind of milk)

Toppings

Figs
Almonds (diced)
Unsweetened Coconut
Drizzle of Raw Honey

What to do

I a blender, mix all the Ice Cream ingredients until smooth and creamy. It helps to let the frozen bananas sit out for about 5 minutes.
Scoop into little bowls and top with whatever you have on hand! Really, the possibilities are endless on how you can vary this! And…I DO! 🙂

And this is what happens when you try and take pictures of a dessert with a hungry toddler haha. ENJOY!!

Paleo No Bake Avocado Chocolate Mint Bars

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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!

hahaha 😉Enjoy!

Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty!!

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I loved the Paleo Banana Coconut Ice Cream Pies so much that I decided to try another variation. I’m not a big fan of chocolate all on it’s own, but I do like chocolate flavored things. I decided to skip the crust this time, and just make the “ice cream” all on it’s own.

I topped it with crushed almonds, shaved unsweetened coconut and fresh blackberries that Maya and I picked (ok, the ones SHE picked went directly into her belly as seen here :)).

Truth be told, I’ve made this twice in the last few weeks haha. The first time, it got devoured before I could take pictures of it, so of course I had to make it again!! The 2nd time I made it, I substituted some chocolate protein powder and convinced myself it was actually ok to have for dinner 🙂 It was just me and Maya because the Huz and the boys were out of town. Sometimes I feel like I’m constantly saying “no” to Maya or telling her to not do things all day long. This felt like a much deserved treat for being the sweet kid that she is. Ok, I wanted it too 😉 For some reason the first time in the bowl, I thought it just tasted like chocolate soft serve, but as soon as I put it in a big glass cup, all I could think about was a Wendy’s Frosty!! So delicious!Ingredients (makes 6 Servings about 1 overflowing Cup or 4 milkshakes :))

Ice Cream

5 frozen bananas
1 Tablespoon pure Cacao or Cocoa (or a scoop of chocolate protein powder!)
1 Cup Unsweetened Vanilla Almond Milk
2 Tablespoons Almond Butter (can use peanut butter if you aren’t Paleo)
3 Medjul Dates (pitted)
Berries, crushed almonds, unsweetened coconut, or just about anything for topping!

Directions

Let the bananas sit out for about 5 minutes. It helps make it easier for them to blend.
In a blender or food processor, mix all the ingredients until smooth and creamy.
This really is best served right away, but I bet you can freeze individual servings in Popsicle molds!!
If you only want to make 2 servings, it halves easily!

NOW…what variation to try next!?!

ENJOY!!

Paleo Banana Coconut Ice Cream Pies

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I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version. Funny thing…I’m not really a big fan of bananas haha. So, I added a few other things into the mix to see how it turned out. OMG, it was so creamy and delicious!!! One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone. I am TOTALLY doing that with this recipe later!!

I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER! You’d think you were eating a decadent dessert, yet not! Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!So the crust on these…OMG. I am a die hard LOVER of graham cracker crust. Like, I double it every time I make a cheesecake or other recipe that calls for it :} This was pretty darn close and so much better for you! Totally converting!Ingredients (makes 8 little pies, or could make one 9 inch pie)

Ice Cream

6 frozen bananas
1/3 Cup Almonds
1 Can low fat Coconut Milk
2 Medjul Dates (pitted)

Crust

12 Medjul Dates (pitted)
1 1/3 Cup Almonds
2 1/2 Tablespoons Coconut Oil

Directions

In a food processor pulse the ingredients for the crust until it starts to clump together. I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish). I kept a little left over to sprinkle over the top of the pies.
I a blender, mix all the Ice Cream ingredients until smooth and creamy. I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
I topped with shaved unsweetened coconut and fresh blueberries. Really, the possibilities are endless on how you can vary this! And…I WILL!

ENJOY!!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Per Individual Pie

Serves 8 // Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g

No Bake Almond Quinoa Balls // Gluten Free

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Here’s my 3rd recipe using quinoa in “baking”. FYI, I made the Banana Quinoa Muffins again but doubled them this time! 🙂 Not to leave the No Bake Lemon Coconut Quinoa Balls out, but they weren’t as big of a hit in my immediate household (sorry Mom!) My 17 year old said “These taste like healthy cake pops.” I’ll take it!! 🙂

Once again, the best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!

Ingredients (Made 15 Balls)

1 Cup cooked Quinoa
1/2 Cup Almonds (for rolling)
1/2 Cup Natural Almond Butter (could also use peanut butter)
2 Bananas
4 Medjul Dates

Directions

You can do all of it in the Cuisinart. One dish-easy clean up-WIN!!

Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :), sprinkle on a plate for rolling later)
Blend Almond Butter, Bananas, and dates.
Add in quinoa and pulse a few more times, just to mix it all together.
Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
Roll in crushed almonds and place in the freezer. You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 // Calories per ball-114 // Total Fat- 6.5g // Saturated Fat- .6g // Total Carbohydrates-12.4g // Dietary Fiber-1.9 // Sugars- 6.2g // Protein-3.1g

No Bake Lemon Coconut Quinoa Balls // Gluten Free

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Here’s my 2nd recipe using quinoa in “baking”. Btw, I’m totally making the Banana Quinoa Muffins again this week!! Maya’s been asking for them every day haha 🙂 They disappeared so fast!

The best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!

Ingredients (Made 15 Balls)

1 Cup cooked Quinoa
1/2 Cup Almonds
1 Tablespoon Coconut Oil
1/4 teaspoon shredded lemon rind
1 Cup Medjul Dates
2 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

You can do all of it in the Cuisinart. One dish-easy clean up-WIN!!

Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :))
Add in Dates, lemon rind, and coconut oil and pulse until mixture clumps together.
Add in quinoa and pulse a few more times, just to mix it all together.
Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
roll in unsweetened coconut and place in the freezer. You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 // Calories per ball- 65 // Total Fat- 3.1g // Saturated Fat- 1.3g // Cholestererol- 0mg // Sodium- 0mg // Potassium- 43mg // Total Carbohydrates-10.8g // Dietary Fiber-1.3 // Sugars- 6g // Protein-1.3g

Crust:

Coconut Layer

Topping

Ganache:

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