No- Bake Peanut Butter Chocolate Clusters

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These peanut butter chocolate clusters rock my world. They’re just so good, and way too easy to make. Chances are you have all the ingredients (there are only seven) sitting in your pantry already.  So next time you have a sweet tooth, instead of buying some store bought junk, try these instead!

No-Bake Peanut Butter Chocolate Clusters:

Ingredients:

  • 1 cup natural, no sugar added peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract
  • 5 tablespoons cacao
  • 2 1/2 cups rolled oats
  • pinch of salt
  • baking paper

Method:

  1. Take your PB, maple syrup and coconut oil and put in saucepan over low heat. Stir until nice and smooth.
  2. Add your vanilla and cacao to the mixture.
  3. Take off heat and add the oats and salt.
  4. Scoop mixture with a spoon and place onto a tray lined with baking paper in round balls (they look like little blobs but when they cool off they actually look really pretty!)
  5. Let harden in the freezer for a few hours and then enjoy!
  6. Best if stored in the fridge afterwards.

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xxxxx

Health Coach Jenna

Pumpkin Swirl Cheesecake Bars (Vegan)

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It’s November, so it means all thing pumpkin, y’all. And I’m on a mission. I’m going to make as many pumpkin treats as humanly possible in order to convince my English husband that pumpkin is exciting.  It turns out that the hoopla over pumpkin treats is shared only by Americans.

I know right?! I’m just as shocked as you are.

The first recipe up is one from Rachl Mansfield. I love all of her creations, especially because she has an affinity for peanut butter and oats just like I do. I think we might be soul sisters.

The recipe was simple to follow and the results were delicious. And better yet, the Englishman approved! Up until now his only experience with pumpkin is one traditional pumpkin pie from his visit to the U.S. last Thanksgiving. He wasn’t really into that, but he really liked these.

Pumpkin Swirl Cheesecake Bars:

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Makes: 9 bars

INGREDIENTS
  • Cheesecake Filling:
  • 1.5 cups soaked cashews (about 10-12 hours in warm water)
  • ½ cup gluten-free old fashioned oats (I used Bob’s Red Mill)
  • ½ cup maple syrup (can sub honey)
  • ¼ cup coconut oil (melted and cooled)
  • ⅓ cup vanilla unsweetened almond milk (can sub your preferred nut milk)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon of vanilla extract
  • Pumpkin Swirl:
  • ½ cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • Crust:
  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup almond butter (or your favorite nut butter)
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • Toppings:
  • ⅓ cup pecans (can sub whatever nut you’d like)
 Instructions:
  1. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
  2. Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish
  3. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor
  4. Pulse together until it is a doughy, creamy consistency
  5. Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
  6. Add the “cheesecake” mixture on top of the crust, spreading evenly
  7. Add a spoon of the pumpkin mixture on top of each “cheesecake”
  8. Swirl together gently with the end of a spoon or knife (mine didn’t turn out as pretty as I wished!)
  9. Add pecans on top
  10. Pop in the fridge for about 2-3 hours or until firm
  11. Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze
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Happy Pumpkin Month!
Health Coach Jenna

“Good For You” Chocolate-Chip Cookies

Hey All!

As many of you know I have a HUGE sweet tooth. But no guilt here, amigos. Having a sweet tooth isn’t a bad thing, nor does it mean you have to eat processed ingredients filled with sugar. No sir, I’ll have none of that.

This is why one of my hobbies is creating delicious and healthy treats. And when I’m not creating, you can betcha I’m on the look out!

Today, this delicious “good for you” cookie recipe made by my  friend, Emma, caught my eye. And luckily, she has agreed to share her recipe!

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Emma’s “Good For You” Chocolate Chip Cookies:

I started making these cookies for my three and four year old nieces. Kira, the three year old, can’t have dairy or nut milks so I decided to see if she would drink home made oat milk. I didn’t want to just toss the pulp that was left over so I had the idea to add them to a cookie recipe. This is the result!

Do things with love & they will bring love back to you.

Ingredients:

  • 2 cups of organic sprouted whole wheat flour (for gluten-free recipe use oat flour or Bob Mill’s Gluten Free Flour Blend)
  • 3/4 tsp baking soda
  • 1/2 Himalayan salt (or sea salt)
  • 3/4 cup melted organic coconut oil (or grass fed unsalted butter)
  • 3/4 cup maple syrup
  • 1/2 cup organic coconut sugar
  • 1 cup of oat pulp – see separate recipe below. (If not using oat pulp just add a cup of flour , your gluten free flour blend, or oat flour)
  • 1 tbsp pure vanilla extract
  • 1 free range egg 1 egg yolk (free range)
  • 1 1/2 cups of dark chocolate chips

To make the oat pulp: blend 1 cup of organic steel cut oats with 3 cups of filtered water, 1tbsp of maple syrup & 1tbsp vanilla extract. Strain liquid into a bowl & you have oat milk! The pulp that is left behind… Put into a nut cloth or just use a thin cotton tea towel. Squeeze off the extra liquid into the milk. The milk lasts 5 days in the fridge. It will separate. Just shake before using & yum!

Use the dry pulp in the cookies.

Directions:

  • Mix the dry ingredients & put them aside.
  • Mix the coconut oil, maple syrup, sugar & vanilla in a blender until fluffy. Then add the eggs.
  • Mix wet & dry ingredients together in a mixer or by hand. If using the oat pulp add it now. Then add the chocolate chips.
  • Cool in the fridge for 20 mins while the oven is heating at 375deg. Then use an ice cream scoop to measure out. And bake for 17 mins or until golden along the edges.
  • Use parchment paper to line the trays. Makes 18 cookies!

Enjoy!

About Emma O’Neil:

emmaEmma is an Authorized Level Ashtanga yoga teacher & the Director of Mysore, Toronto – an Ashtanga program in Toronto, Canada. She is also an international voice actor & maker of yoga jewelry. . To learn more about Emma’s teaching schedule or to check out her jewelry line, go to www.emmaoneillyoga.com or www.malasbyemma.com. Or on Instagram @emmaoneill or @malasbyemma