Vegan and Flourless Peanut Butter Fudge Bars

Remember these cookies?

I loved them so much, I made them into bars.  And I doubled the chocolate.


You are welcome.

 

 

I've been a major peanut butter and chocolate kick recently.  I think it is all I have been eating.

Oh yeah, there is spinach too, but chocolate and peanut butter have taken over.

If you have to ask why, then go and bake a batch of these and then we can talk. 

Good deal?

 

 

I made my Healthy Reese's Fudge which was arguably much healthier than an actual Reese's, but it still wasn't quite what I wanted in a "creatively healthy" chocolate peanut butter dessert.  Ever since I made those aforementioned peanut butter cookies from chickpeas (and had success!) I couldn't get them out of my mind. 

Beans + peanut butter + sweetener = shockingly good.

So this time, I added a couple tablespoons of cocoa powder and spread a dairy-free-from-scratch-chocolate on top.  Peanut butter fudge cookie bars meets super smooth chocolate.

I'm good at this pairing up thing, huh?

 

 

 

 

Speaking of cocoa powder, I about had withdrawals the other day.  Since I can't have regular chocolate chips, I've been using cocoa powder and sweetener all.the.time.  I told one of my friends I eat 1/2 cup a day.  That might be an exaggeration, but only slightly. 

 

When I got out my cocoa powder container and had to bang it on the counter to get the last teaspoon out (note: don't try this at home - cocoa powder blows everywhere!) it ranked as one of my top cooking crisis's.  I live, sleep, breathe chocolate (NOT cocoa powder, already tried that.  Doesn't work) and besides, peanut butter needs a friend.

 

My awesome Dad went to the store and bought me a can of cocoa powder. 

 

{He's pretty awesome.  He doesn't even like chocolate.}

 

 

 

My cocoa powder is well loved and is used twice in this recipe.  First, in the base, but the dominant flavor is still peanut butter.  Don't worry, there are undertones of cocoa throughout every bite.

 

And then there is my favorite part!  That topping tastes like I melted chocolate chips and poured it over the top.  But it is only coconut oil, honey, and (yep) cocoa powder.

 

Are you mind blown?  I still am!  I think it is the coolest thing!  Because of the coconut oil, it solidifies at room temp and becomes like a slab of chocolate.  On top of a slab of peanut butter fudge bar.  You can store these at room temp, but I highly recommend refrigerating them.  It guarantees that the peanut butter layer stays moist and fudgy and the top layer remains smooth and firm. 

 

Please believe me when I tell you that this doesn't taste like beans.  It tastes like peanut butter and chocolate fudge.  You do bake the base, but it remains so fudgy that we can safely call it fudge.  The beans and peanut butter combine to create a filling and satisfying dessert that tastes like dessert!

 

 

 

Vegan and Flourless Peanut Butter Fudge Bars
Recipe Source: The Sweet {Tooth} Life
Yield: 12-16 servings

Peanut Butter Bars:
1 can (15.25) fully cooked chickpeas
1/2 cup peanut butter
1/3 cup honey *maple syrup for strict vegans*
1/4 teaspoon each, baking powder, baking soda, and salt
2 tablespoons cocoa powder

Chocolate Topping:
2 tablespoons coconut oil, melted
3 tablespoons cocoa powder
2 tablespoons honey

Preheat oven to 350.
Rinse chickpeas in cold water.
Blend in a food processor until mostly smooth.
Add honey and blend again.
Add peanut butter and pulse a few times.  Don't blend too much or your peanut butter will seize up.
Remove blade and stir in baking powder, soda, salt, and cocoa powder.
Spread into a lightly greased 9x9 pan.
Bake for 12-14 minutes or until toothpick inserted comes out clean.
Let cool.

Related Recipes:

Vegan Flourless Peanut Butter Chocolate Chip Cookies

 

Healthy Reeses Fudge

 

 

Skinny Chocolate Peanut Butter Milkshake

 

 

This post might be linked up at any of these parties.

 

 

Healthy Reeses Fudge

It's Thursday and I need some motivation to finish the week out!  Are you in the same boat?

How does a Reeses sounds?

How does a HEALTHY Reeses sound?  Now we are getting somewhere, eh? ;)

 

Did you know I didn't like peanut butter for the first 11-12 years of my life?  I think it was from one too many peanut butter sandwiches  (I also don't like grape jelly.  Never have, never will as far as I'm concerned.)

 

So, since I didn't like peanut butter, I obviously didn't like Reeses.  I began playing volleyball my 7th grade year and in junior high, we did a thing called "secret sisters."  You got a girl on the volleyball team and you secretly encouraged her with small gifts and notes throughout the year.  It was really fun!  Well, my secret sister (hi Anna M.!) chose Reeses as her favorite candy (we all filled out a questionnaire so as to be accurate with our gifts) and so I went out and bought one of those eight packs at Wal-Mart.  After a couple games, and giving her three or four of them, I still had half the container in my dresser.  One morning, I was hungry, and was like, hey, I'll try one of these!

 

Oh.my.gosh.  Love at first bite.

 

(I still love anything that involves peanut butter being mixed with sugar.  Sweetened peanut butter is the bomb.)

 

I then ate the remaining four Reeses.  Yes, I ate all of my secret sister's candy.  Now that I say that out loud, it sounds bad.  I wish I had been introduced to Reeses in an admirable way.  Unless you eat this  Reeses, your friend will die!  It is your choice!

 

Er, no, we'll just stick with the real story.

 

 

Notes:  The chocolate topping is dairy free and only needs three ingredients!  The coconut oil solidifies at cold temperatures, so you cannot sub another oil for it.  Oh, and this does have sugar in it, but there is only a heaping 1/2 cup for 12 servings.  I think that is pretty good!  The graham cracker crumbs may be subbed for GF graham cracker crumbs, if you want.  Finally, healthy doesn't mean low calorie. :)

 

This has a stronger peanut butter flavor than a normal Reeses, but other than that, the texture and flavor are spot on!

 

Healthy Reeses Fudge

Recipe Source: The Sweet {Tooth} Life

Yield: 16 pieces

 

Peanut Butter Fudge:

2 tablespoons coconut oil

2/3 cup peanut butter

1 teaspoon vanilla

2/3 cup graham cracker crumbs

1/2 cup powdered sugar

 

Chocolate Topping:

2 tablespoons coconut oil

1/4 cup cocoa powder

2 tablespoons powdered sugar

 

Line a 9x9 pan with foil.  Lightly grease foil and set aside.

For the peanut butter fudge: Melt the coconut oil in a medium sized microwave safe bowl.

Stir in peanut butter and vanilla.

Add graham cracker crumbs and powdered sugar.

Stir until combined (mixture will be a little grainy, that is ok)

Spread into prepared pan.  Set aside.

For the chocolate topping: melt coconut oil.

Add cocoa powder and powdered sugar.  Whisk until smooth.

Pour over peanut butter fudge, spreading if necessary.

Freeze for a couple hours before serving.

 

 

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Roses are red,

Raspberries are too,

But I'm choosing blackberries,

It's time for some blue!

(Cheesy poem #2 - this is why I bake, not write!)

 

Raspberries rule the roost come February. Everything is pink or red - or a dark chocolate. In keeping with the formal theme, I kept this tart lusciously smooth and dark, but instead of using the traditional raspberries, the chocolate pairs with juicy dark blackberries.  I layered some between the crust and the chocolate fudge mousse layer, but also placed some on top.  Blackberries are a little tart, a little sweet, but still seedy and juicy like raspberries.

 

This tart is very untraditional in several other ways.

 

One:  There is no dairy or gluten.  There a lot of hard things in this world and I've come to know that getting a recipe to follow both of those guidelines is no piece of cake.  But this tart is both and it doesn't sacrifice any richness.  Period. 

 

 

Two: That tall, dark, and handsome filling?  (Okay, skip the tall and handsome)  It gets all its creaminess from the power food, the avocado.  Do you love avocados?  *If you don't, I'm covering my ears and singing la-la-laaaaa.*  Where were we?  Avocados ... these are some versatile little fruits (they are also known as alligator pears, for their skin, you know?  You learn something new every day - thank you Google for enlightening me.)  Blended with cocoa powder, sugar, and a little vanilla and coffee, avocados become the richest, thickest, fudgiest mousse I've ever eaten.  And I've eaten a lot of it recently, telling myself I'm somehow prolonging my life or something like that.  I hope I get something out of it, because I've (literally) eaten three whole avocados in less than a week.  Just in this recipe.

I've made chocolate avocado pudding, but for this recipe, I omitted the milk and upped the cocoa powder, creating a thicker and firmer texture.  It is almost like cheesecake.  But I can't call it that, because the title clearly states this is a fudgy mousse ... and I created that title, so yeah, consistency is good!

 

 

And the crust is easy peasy.  Simply oats, coconut, almonds, some coconut oil, and honey.  I didn't bake mine, just stuck it in the fridge, but I bet if you stuck it in the oven (probably 350) for no more than 8-10 minutes, the crust would hold together better and have a deeper, nuttier flavor.  As it is, this is my favorite gluten free crust because of all the textures.  It does NOT taste like a pie crust, but it does taste like a delicious tart crust!  The nutty, crunchy, chewy crust pairs so well with the creamy, sweet, and rich chocolate filling.  And the blackberries, don't forget the blackberries!

 

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Recipe Source: The Sweet {Tooth} Life.  Adapted from Fresh Fit n' Healthy

Yield: 2 servings

Crust:
1/2 cup almonds
1/3 cup oats
2 tablespoon unsweetened coconut shreds (sweetened will work as well)
1 tablespoon coconut oil
1/3 cup honey

Filling:
1-1/2 avocados
1/2 cup + 2 tablespoons cocoa powder
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons instant coffee granules

1/4 cup blackberries

For crust:
Pulse almonds, oats, and coconut in a food processor. 
Pour in melted coconut oil. Add honey.
Pulse until mixture forms a ball.
Press into two small tart pans.
Place in freezer for 10-15 minutes.  Or bake at 350 for 8 minutes. 

For filling:
Blend all the ingredients in a food processor until smooth. 

Tart:
Divide blackberries between two crusts, sprinkling over the crust.
Spread filling over the blackberries.
Serve or chill until serving.

 

Vegan Chocolate Fudge Muffins

"I got nuffin' for ya."

That's how John Caleb let us all know the fudge muffins were ready. He can't say muffins ... he can say mom and medicine and math, but I guess muffins is too hard. 

Nuffins. "I want my nuffins."

Well okay then.

 

 

For some (*cough*) muffins may be hard to say, but they aren't hard to make!  One bowl, one baking time, one batch of happiness. 

Every New Year's, my mom gets us new calendars. I was with her when she was shopping for them and got to pick mine out.  I picked one that is full of all kinds of cupcake recipes; one for every day of the year.  Definitely my kind of calendar and it is super fun to look through.  There are sweet and savory cupcakes, from avocado lemon basil to chocolate raspberry.  And the photos are all really pretty.

I saw this vegan one and was curious.  A friend had told me she didn't like vegan baking very much (she is very credible and has experience!) so I'd never wandered into the world of eggless and dairy free baking, because, one, I gratefully don't have to, and two, if it isn't good, why do it?
 

Because I'm one of those people who will be like, "this is horrible, here, try it!". Mom tells me I need to work on my diplomacy and logic.  Whaaaaat?

I'm not vegan and don't plan on it, but I'm up for trying new things and since this recipe was published in a calendar for all the world to see, I assumed it was safe. So I tried if. Kind of ... 

I really am not a distracted baker. I can usually halve and sub in my head and keep the recipe straight. But I am really bad about following recipes. I didn't change much in this recipe on purpose, but then I accidentally left out a pretty important ingredient.
 

It called for two cups of cold water and two teaspoons of vinegar, so I just mixed these two in a measuring cup and began to add it slowly to the dry ingredients. I had Elizabeth and Abigail and John Caleb all helping (helping is a loose term, I've decided) and I guess I kind if forgot to pour the final 3/4 cup if water/vinegar in. It wasn't on purpose ... Mom was helping clean up the kitchen while I was putting the muffins in the oven and asked if this water was important. 

Um, I got nuffin. 

The batter had been the right texture and had tasted great, so I felt ok about the muffins. Honestly, I'm glad I didn't add the water.  They turned out so fudgy and were packed with tons of chocolate flavor.  They would be a perfect cupcake, except I couldn't figure out dairy free frosting.  So they make the perfect fudgy muffin, a rich chocolate indulgence I may or may not have eaten for breakfast.  You would never guess there are no eggs, no dairy, and practically no fat.  

 

Vegan Chocolate Fudge Muffins
Recipe Source: The Sweet {Tooth} Life

Yield: 18 muffins 

1 cup whole wheat flour 

1-1/4 cup all purpose flour 

1/2 cup cocoa powder 

2 cups sugar 

2 teaspoons baking soda 

1-1/4 cups water 

1-1/4 teaspoon distilled white vinegar 

1/4 teaspoon salt 

1/4 cup applesauce 

1/4 cup pumpkin purée (or more applesauce)

1 teaspoon vanilla 

Preheat oven to 350. 

Combine first give ingredients. Set aside. 

Combine remaining ingredients. Stir wet ingredients into dry ingredients and stir until combined. 

Pour into 18 lined cupcake tins and bake for 20-25 minutes it until toothpick inserted comes out clean. 

 

Skinny Chocolate Peanut Butter Milkshake

I recently discovered something even better than peanut butter.

 

 

I really didn't think that was possible. 

Skippy's chocolate peanut butter was one of my favorite discoveries of 2013!  Speaking of years, I was looking through my most recent journal and Bible study notebook and every.single.one had "1/2/13" or "1/7/13" in the corner.  I do this every year; I think it deserves its own resolution.  Thank goodness the blog automatically changes the date header because you all would still think I was living in '13.  Ugg. 

I made Nutella and banana sandwiches for Abigail and Elizabeth one time, with leftover Nutella from a recipe.  They started asking for it all the time!  Nutella is really good, but it isn't necessarily good for you. Skippy's Chocolate Peanut Butter Spread is an excellent substitute for Nutella and is way better for you.  Elizabeth didn't like how peanut butter-y it was, but is slowly being converted. Me and Abigail only needed one spoonful to be hooked.

This milkshake is super thick and creamy thanks to the combination of frozen banana and Greek yogurt. It gets the chocolate kick from the cocoa powder and the tablespoon of chocolate peanut butter gives it three different things - more creaminess (really, it's amazing how much a tablespoon adds!) more chocolate flavor and, of course, the peanut butter flavor.  It's sweet and rich and satisfying.  This at least makes my jar last longer!

 

Skinny Chocolate Peanut Butter Milkshake 

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 serving 

1 frozen banana 

1/2 cup vanilla Greek yogurt 

3 tablespoon cocoa powder 

1 tablespoon Skippy's chocolate peanut butter 

1/4 cup milk

Blend all the ingredients in a blender. Aaaand that's it!  Enjoy!

Now, if I can find something better than this chocolate peanut butter, then I'll be set! 

Hey, one more thing.  I've been having a little trouble with my commenting system and I was wondering if you could answer a couple questions to help me figure out what's up?  When you comment, what ID do you use?  Google, Wordpress, open?  Also, I was wondering if you have a comment system you use or have used on other blogs that you've really liked?  I'd like to change mine, but haven't quite committed yet.  Thanks! 

Chocolate Peanut Butter Gooey Cake Bars

If you need something to make your Monday better, look no further than these bars! 

Nathan and I helped with Bethlehem Revisited the last three days and I loved it as much as I did last year! 

(Bethlehem Revisited is a reenactment of the story of Jesus' birth.  There are a dozen different "stations" you go through, where you listen to different Bible characters and stories leading up to and after Jesus' birth.  We decided it really should be called Bethlehem, brr, and Beyond.  You are in a group with a  guide and you get to walk all through this farm, basically, with forests and barns, and a marketplace! :)  That's where I helped out.)

Last year's temperatures were really nice, like never below freezing.  This year, well, we got to stand outside for five hours in 20 degree weather.  Everyone had so many layers on!  Nathan let me borrow a pair of his over the knee wool socks.  Totally stylish and totally warm.  I fell in love with Hot Hands and fires, even though the smoke was pretty bad.  Poor Mom driving us home!  Honestly, Bethlehem Revisited is so much fun because of all the social time.  You get to hang out and talk with all these people!  And in the marketplace, you get to eat the warm cinnamon bread this kind lady makes every year (you're technically supposed to be selling it:) and you also get to yell at people, trying to sell your stuff.  It is super fun.

Guys, I am done with chapped faces.   Why is this necessary in order to have fun outside?  Why is it inevitable?  It is painful!  Putting lotion on that night and then the next morning - so much fun.  And I am done with being sick.  I went home after the last night of Bethlehem Revisited and just lay on the floor and was like, "Ok, whatever stomach, you don't want me to move?  Fine."  I offended my stomach sometime throughout the night and it decided to argue with me -  a lot.  I'm good now though!

Guys, I am NOT done with gooey bars!  And I'll never be done with chocolate and peanut butter.  The bars let both of those flavors shine and are rich and decadent to a "T."  They should be a necessity.  There is nothing painful about them (unless you count cardio ... pfft.)  You press a cake layer that, starts with a box mix, into a 9x13 pan and then sprinkle chocolate chips, peanuts, and peanut butter over the top.  This is really easy and the bars are thick and fudgy.  There is also bites of crunchy peanuts and smooth chocolate chips to balance out the rich smoothness of the peanut butter.

When you are spreading the second layer of cake mixture on top, I recommend dividing it into about 1/4 cup pieces of dough and flattening them out in your hand before putting them on top of the first layer of peanuts and chocolate chips.  This way, the second layer of cake mixture is more even.

Same with the peanut butter.  I recommend heating it up in the microwave for 15or more seconds, until runny.  Then, drop tablespoon amounts over the chocolate chips and peanut butter before spreading it out, so that it spreads more evenly. 

Chocolate Peanut Butter Gooey Cake Bars
Recipe Source: Kraft
Yield: 36 servings

1 box (double layer) fudge cake mix
1 box (3.9 oz.)  chocolate pudding mix
1/2 cup butter, softened
1/2 cup milk
1 cup milk chocolate chips
1 cup dry roasted peanuts (I used party peanuts)
1 cup peanut butter

Preheat oven to 350.

Mix cake mix, pudding mix, butter and milk together until combined.  Mixture will be thick.  Spread 1/2 of cake mixture into a greased 9x13 pan.  Spread out until the thickness is even.  Sprinkle 1/2 cup chocolate chips, and 1/2 cup peanuts over first cake mix layer.  Spread 1/2 cup peanut butter over peanuts and chocolate chips.  Repeat layers with remaining ingredients.  Bake for 15-20 minutes.  Let cool for one hour and then refrigerate for four hours before serving.

Notes:
When you are spreading the second layer of cake mixture on top, I recommend dividing it into about 1/4 cup pieces of dough and flattening them out in your hand before putting them on top of the first layer of peanuts and chocolate chips.  This way, the second layer of cake mixture is more even.

Same with the peanut butter.  I recommend heating it up in the microwave for 15or more seconds, until runny.  Then, drop tablespoon amounts over the chocolate chips and peanut butter before spreading it out, so that it spreads more evenly.

Related Recipes:

Mint n' Oreo Chocolate Chip Chess Squares

Double Fudge Peanut Butter Chip Cookies

Buckeye Hand Pies

Chocolate Peanut Butter Cheesecake





Chocolate Raspberry Bread

Dark chocolate and deep red raspberries are so pretty together. Funny how when I start recipes, one of my first thoughts is how it will look on the blog.  Frankly, that's ridiculous; alas, the life of a food blogger. 

So we took Christmas pictures this week and me and mom were getting clothes out, trying to coordinate colors (getting 10 outfits that don't clash is hard) and then find the right spot where none of us are in the shadows, etc. and Dad (typical male) was like, "can we just take the picture?"  

I immediately shot back, "If we're going to do it, were going to do it right.  We don't want to look like a bunch of redneck country people who can't even get a family photo."  I was a little put off he wasn't appreciating how much work was going into this picture. Trust me, getting my family to cooperate and smile in church clothes on for a picture on a weekend - hard. 

That didn't fly so well (surprise) but what he said, although I was miffed, stuck with me. "You are too image based Mary Frances."

Whoa. That's quite the accusation, Dad. 



Am I?  Is everything I do based on my "image?"  Okay, so is that bad?  Can I even avoid it?  My Dad has proved to me you can live without worrying about your image yet avoid the redneck look (I apologize for the stereotype.)  Sure, my dad is a successful business man, but what does he know about girl's opinions on image? Um, a lot. But that is a whole nother topic.  The truth is, I really do care a lot about my image. I take pains to make my food look nice. I take time to do my hair and makeup and clothes. I like to have people like me. Those things aren't bad - seriously, what person doesn't want up be liked. What Dad was pointing out was that image becomes a problem when it's put before God and he was not-so subtly reminding me that it won't matter whether people think our Christmas card is picture perfect, even though I want people to think we are (just for the record, it's absolutely impossible.)  I'm not saying I need to start, well, acting completely without reason because, I don't care what others think!  No, I realized I need to quit spending so much time on creating an image that will make people think how cool I (or our family) am. Because I've realized, it's those who care about people and not their image, those are the people I'm most drawn to. 



While I was practicing physics problems in my room, Elizabeth and Abigail walked in and needed something to do. I handed them my Taste of Home magazines to flip through and they picked a chocolate peppermint loaf.  Since we didn't have candy canes to sprinkle on top, I decided to use what we needed to use up - raspberries. You can use fresh or frozen, although I don't know where you'll find fresh ... we made this several weeks ago!  

Now, I obviously omitted the mint extract ... however, I also forgot to add the chocolate chips.  So in those photos, there are no chocolate chips.  DON'T OMIT THEM.  It is fine without them, but it is great with them! :)



Chocolate and raspberry makes a great combination for this bread. The raspberries add moisture and pair nicely with the light, sweet loaf. Here's to a quiet afternoon with a slice of bread and a hot drink!

Chocolate Raspberry Bread

Recipe Source: Adapted from Taste of Home

Yield: 12 slices

2 tablespoons butter

2/3 cup brown sugar

1 egg + 1 egg white

1/3 cup vanilla Greek yogurt

1/4 cup strong brewed coffee

1 teaspoon vanilla

heaping 1 cup flour

1/4 cup cocoa

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup buttermilk

1/3 cup chocolate chips

4 oz raspberries

Preheat oven to 350.  Lightly grease bread pan. 

In a large bowl, beat butter and brown sugar together.  Add egg, egg white, yogurt, coffee, and vanilla and beat well.  Stir flour, cocoa, baking soda, and salt together; add to sugar mixture alternately with buttermilk.  Fold in chocolate chips.

Spread 1/2 of the batter into the pan.  Sprinkle the raspberries on top.  Pour rest of batter on top.  Sprinkle reserved raspberries on top of that.  Bake for 40-50 minutes or until toothpick inserted comes out nearly clean.  Cool for 10 minutes before removing from pan to wire rack. 

Orange Raspberry Banana Bread

Raspberry Truffle Bites

   

Raspberry Truffle Bites {healthy, GF}

 

I love talking with people. 

 

I'm extroverted and I like talking anyways, but getting to talk with people is so much fun. There are so many different types if conversations. There are the for fun chats, the one on one discussions, the group conversations, the long distance phone calls - they're all unique, but all special.  I love the different aspects of different friendships and I'm so blessed to have friends who are willing to share their different interests with me. For example, I like to get together and bake/experiment/make a mess with one friend. Then I like discussing and analyzing books and stuff with another friend.  One it's volleyball, another fashion, another pinterest - I'm truly blessed by the friends I have.  God created us for fellowship!  Getting to talk things out, getting up hash things over, getting to speculate ; conversations are gifts and memories. 

 

I'm working on what I love. Because it bugs me to no end when people say they love something or someone and either 1) it gets old and loses its meaningfulness or 2) you know they person really doesn't love him/her/it and then you don't know if you can believe them every time they say it. 

Words are powerful and I want mine to be meaningful and not fluff. Whether I'm in a group of one on one, I want to not regret my words (trust me, I've stuck my foot in my mouth more times than you can count) but have an image of sincerity. I want my love for things to be special.  Reserved for friendships and conversations. Not the best chocolate pudding ever. 

So here we go. 

 

I really really really like this chocolate cheesecake pudding. Last night at a friends house, my friends mom offered me avocado and we both laughed ... she knows me well!

The chocolate filling in these is divine.  It tastes like rich chocolate pudding and after being refrigerated, takes on the texture of cheesecake.  Not kidding, it is amazing.  The oat base is slightly nutty, has a lot of texture, and pairs with the ultra smooth filling so well.  And the raspberries aren't really necessary, its just for aesthetics;)
 

 

Raspberry Truffle Bites
Recipe Source: The Sweet {Tooth} Life
Yield: 12-16 bites

Base: 

1 cup oats (gluten free certified)

1/2 cup almonds 

1/4 tablespoons honey 

2 teaspoons vanilla 

Truffle: 

1 avocado, ripe 

1/4 cup cocoa powder 

1/4 cup honey 

1 tablespoon milk 

Optional: raspberries for garnish

For the base: In a food processor, blend all the ingredients together until it forms a ball.  Form into 12-16 bases.  Freeze for 10 minutes.

For truffle filling: In a food processor, blend all ingredients until smooth.  REfrigerate for 10 minutes.

To assemble: Spread a 1/2 - 1 tablespoon truffle filling onto each base and top with a raspberry.  You can eat then, but best results are after you refrigerate the bites for at least four hours before serving.

Adapted from The Best Chocolate Pudding

 

These Almond Joy Energy Bites served as inspiration, too!

 



 

 

Double Fudge Peanut Butter Chip Cookies

Happy Monday everyone!

I'm so glad we have nothing on Mondays.  No volleyball, no co-op classes, no football, no doctor appointments, just school.  It's so nice to start the week off slow and have a day to finish everything from the weekend and begin everything for the week. 

If you need a smile this morning, make these cookies. They're incredible. I've made the cookie base before, but instead of chocolate chips, I wanted to use peanut butter chips. 

Guess what. We were out. 

So, I remembered this recipe from Heather's French Press for homemade peanut butter chips!  I froze peanut butter and stuffed it into these cookies, but this time, I followed her recipe, which adds coconut oil and sugar and milk, and froze them in chips. They were a tad bit more difficult to work with because they had to be frozen and stirred in quickly, but they melted into the batter more than store bought chips and packed more of a peanut butter flavor. Totally a win and if you have more time on your hands, use the homemade on chips. They make these cookies even better.

So often, I feel like I'm one thing short. One package of peanut butter chips. Or one point short in a game. Our world offers so many of those situations. For example, one compliment short of popularity. One size short of fulfillment.  One iPhone too late. One thing, one thing. 

But really, how important is that one thing?  I think our world places so much emphasis on the short term, in the moment things. We forget the big picture. In 20 years, will I really care if I had the bag of peanut butter chips or not?  Will I really care whether I could fit into size 4 or 10?  Will I really care if so and so liked my hair?  Is that what I want to matter, that one thing that I made a big deal about in the moment?  I don't think so.

The things that last, the relationships, are the things to focus on. Those kinds of things take time, lots of little "one things" and they last and they will be something I care about. I often sucked into the little picture, me only, mindset that is so prevalent. And honestly, I feel worse about myself and life when I focus on them. One award, one game, one word, one follow ... the list goes on and on. Wouldn't it be nicer if I invested my time in spending time with people, enjoying rather than worrying or envying?  It is so much better!

So if you're a bag of peanut butter chips short, don't sweat it. Use whatever baking chip you want!  And share them with someone ... (you don't need two dozen cookies laying around *cough*) and someone, somewhere, needs their Monday brightened.  

Double Fudge Peanut Butter Chip Cookies
Recipe Source: The Sweet {Tooth} Life. Adapted from this recipe.  Peanut Butter Chips from Heather's French Press

Yield: 2 dozen

1/2 cup butter 

1/4 cup coconut oil

2 eggs 

1/2 cup brown sugar, packed 

1/2 cup sugar
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt

1/4 cup cocoa powder 

1 (4 serving pck.) instant chocolate fudge pudding 

1-1/2 cups peanut butter chips

Preheat oven to 375.  Grease cookie sheet.

Soften coconut oil and butter; beat with sugars.  Add eggs and vanilla and beat well.  Stir in flour, cocoa powder, baking soda, and salt, and chocolate pudding mix until incorporated.  Add peatnu butter chips and stir.

Drop by rounded tablespoon on prepared baking sheet and bake for 9-11 minutes.   

Related Recipes: 

Peanut Butter Brownie Pie

 

Peanut Butter Stuffed Chocolate Chip Pudding Cookies 

Double Dark Chocolate Pudding Cookies