Chocolate Monkey Cookie Bars -- delicious vegan, gluten free, and nut free banana and chocolate treats

There's no such thing as a bad banana in this house. My fellas both love eating them, but if they ever hang around too long, they can fulfill their destiny as delicious cookie bars.

These are nutritionally dense, full only of high octane fuel. I like to throw a couple of these in my son's lunch box because with all the excellent ingredients, I know they'll help him power through the day at school. Additionally, they taste great, so he looks forward to them.

equipment needed:

oven
2 8x8 square baking dishes -- (I like silicone but if you don't use silicone, make sure you prepare it well so the batter doesn't stick)
mixing bowl
mixing spoon
seed grinder for chia or buy already ground
measuring cups
measuring spoons


ingredients:

a)
2 cups mashed overripe banana
1/2 cup date sugar
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

b)
1 tsp xanthan gum
1/2 tsp ground tonka bean (optional!)
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp sea salt

c)
1/4 cup raw cacao
1/4 cup tapioca starch or green banana flour
1/4 cup ground chia

d)
2 cups shredded coconut

e)
1 cup fair trade chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients from part a) -- you may want to use a whisk
3. whisk in the ingredients from part b)
4. whisk in the ingredients from part c)
5. stir in the shredded coconut
6 stir in the chocolate chips
7. divide evenly between prepared 2 square pans (or use a big rectangle one!)
8. bake at 345 for 45 minutes or until they are done
9. score into bars while they are in the pan, allow to cool, and then remove.
10. Store in an airtight container in the fridge

easy peasy chocolate chocolate chip muffins *

The virtue of these muffins is that they mix up really quickly, and bake in 30 minutes. Sometimes I'm game for elaborate play in the kitchen, but much of the time I want to get in and get out, because there are too many other things that also need doing. So, yesterday, to that end, I devised some lovely little muffins that mix up quick and bake up nicely.

The fellas very enthusiastically gave these top marks, but they are both a big fan of the darker chocolates in life's beautiful cornucopia of chocolate.

equipment needed:
mixing bowl
mixing spoon/whisk
measuring cups
measuring spoon
muffin cups (I like the silicone ones)
muffin tray (if using paper liners) or baking sheet
oven


ingredients:

a)
1 1/2 cup kamut flour
1/2 cup tapioca starch
1 cup shredded coconut

b)
1/2 cup cacao
1 cup coconut sugar
1/4 cup date sugar

c)
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract

d)
1/4 cup coconut oil
1 cup hot water
1 cup cold water
1 tbsp apple cider vinegar


e)1 cup fair trade chocolate chips



directions:

preheat the oven to 345

1. combine the coconut oil and warm water from d) and set aside until fully melted
2. mix together the items from a) b) and c) until very well combined
3. mix together the cold water and apple cider vinegar, then add all the ingredients from part d) to the dry ingredients.
4. whisk or stir well
5. mix in the chocolate chips
6. scoop into 24 muffin cups
7. bake at 345 for 30 minutes

Crunchy Almond Butter Bites

These are best friends with peanut butter bites. They are ridiculously yummy but not as in your face. Nobody is as in your face as peanut butter. Even with the freezer door shut, I can hear the peanut butter bites yelling 'In Your Face'. Not the almond butter bites though. They are mannerly and refined.

equipment needed:
mixing bowl and mixing spoon
scraper and plastic spatula
measuring cups
measuring spoon
square silicone pan or square glass pan and baking parchment


ingredients:

1/2 cup coconut nectar
1/2 cup smooth almond butter

1/2 tsp sea salt
1/2 tsp ground vanilla bean

 2 cups shredded coconut
1/2 cup hemp hearts
1/4 cup buckwheat groats
1/4 cup dates, pitted and chopped


directions:
1. combine the coconut nectar with the almond butter and mix in the sea salt and ground vanilla bean
2. stir in the shredded coconut and hemp hearts
3. stir in the buckwheat groats
4. stir in the chopped dates
5. press with great force into the square pan. I like to cover it with parchment whilst pressing so it doesn't end up on my hands, but that's just me.
6. score into bites
7. chill or freeze
8. remove from pan and store in an airtight container (I keep mine in the freezer)

Crunchy Peanut Butter Bites V 2.0

The irony of these bites is that they are made with smooth peanut-butter. That smooth organic peanut butter you can buy in bulk at the bulk barn. It should really be a controlled substance. Maybe it's just me? I think it is highly addictive. The crisp toothsome joy of these bites is not alas from perfectly roasted peanut pieces. Rather, it comes from raw buckwheat groats which are delicate enough to yield under slight pressure, but keep their encouraging crunchiness when made into bites.

Don't skimp on the sea salt, friends.

Unless you use salted peanut butter.

equipment needed:
mixing bowl
mixing spoon
scraper
measuring cups
measuring spoons
silicone square pan or glass pan lined with parchment
plastic spatula


ingredients:
1/2 cup coconut nectar
1/2 cup smooth organic peanut butter

1/2 tsp sea salt
1/2 tsp ground vanilla bean

2 cups shredded coconut
1/2 cup hemp hearts
1/4 cup buckwheat groats
1/4 cup dates, pitted and chopped


directions:
1. combine the coconut nectar with the peanut butter and mix in the sea salt and ground vanilla bean
2. stir in the shredded coconut and hemp hearts
3. stir in the buckwheat groats
4. stir in the chopped dates
5. press with great force into the square pan. I like to cover it with parchment whilst pressing so it doesn't end up on my hands, but that's just me.
6. score into bites
7. chill or freeze
8. remove from pan and store in an airtight container (I keep mine in the freezer)

Chocolate Oatmeal Chocolate Chip Soft Cookies

What happens when you throw a bunch of stuff together in a bowl? Well, sometimes something like this: soft, vegan, oatmeal chocolate cookies with chocolate chips. You had me at cookie.

equipment needed:
baking sheets
silicone baking mats or parchment
mixing bowl
mixing spoon
measuring cups
measuring spoons
seed grinder


ingredients:

a)
2 cups scotch oatmeal
1/2 cup tapioca starch
1 cup shredded coconut
1/4 cup ground chia seeds
1/2 cup raw cacao powder
1 cup coconut sugar
1/2 cup date sugar

b)
1/2 tsp sea salt
1/2 tsp ground vanilla bean
1 tsp baking soda
2 tsp cream of tartar

c)
2 cups water

d)
1 cup chocolate chips


directions:

preheat the oven to 345

1.  combine ingredients from a) and b) in a large mixing bowl
2. mix well
3. add c) and mix very well
4. finally stir in part d) and mix well
5. scoop by small spoonful onto a lined baking sheet
6. bake for 15 to 20 minutes at 345
7. makes approx 4 dozen small cookies

Soft Oatmeal and Raisin Cookies -- vegan, nut free, and easy

These are very soft, very yummy, and quick to make.

I made some chocolate chocolate chip oatmeal the other day. The cacao powder in the mix made the batter thicker, so I found myself adding a little pea protein powder to this one to adjust the texture. Delicious, and dare I say nutritious.

I've been into the super minimalist ingredients lately -- like the mashed banana, oatmeal, and chocolate chip. These are a little more involved. But delicious.

equipment needed:

baking parchment or silicone baking mats

baking sheets

mixing bowl

measuring cups

measuring spoons

mixing spoon

seed grinder

ingredients:

a)

2 cups scotch oatmeal

1/2 cup tapioca starch

1 cup shredded coconut (organic unsweetened)

1 cup coconut sugar

1/4 cup ground chia seeds

1/4 cup pea protein powder

b)

1 tsp cream of tartar + 1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground ginger

1 tbsp ceylon cinnamon

c)

2 cups water

1 tsp vanilla extract

d)

1 cup organic raisins

directions:

pre-heat the oven to 345 degrees

1. in a large mixing bowl, combine all the ingredients from a) and b)

2. when this mixture is completely integrated, add the ingredients from c) and mix well

3. add the raisins

4. stir well, and let sit for a few minutes

5. scoop spoonfuls of batter onto a lined baking sheet, don't flatten

6. bake for 15 to 20 minutes at 345

(I baked it for 20 minutes when there were 2 trays in the oven, swapping their positions halfway through the bake. I baked a single tray for 15 minutes.)

I got 4 dozen small cookies from this recipe!

Updated Peanut Butter and Date Fudge

So far I know two people who don't like peanut butter who are now thoroughly addicted to these little delights. Delectable delectable delights. You can use ground vanilla bean or none, and just jump on the extract band-wagon. Either is groovy. They are not the same, but both have the wonderful property of being terrific. And really, how bad can it be if it's terrific. I can't keep them in the freezer, to put it simply. So, for a powerful wholesome bite, check 'em out. And if you love peanut butter already, you may just know what I'm talking about. Rock on.

ingredients:

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts

1/2 tsp sea salt
1 tbsp vanilla extract

1 cup dates

1/2 cup smooth peanut butter
1/4 cup water


directions:

1. put the coconut, ground chia, hemp hearts, ground flax, sea salt, and ground vanilla bean into the food processor
2. process until completely pulverized and homogenous
3. add the dates and pulse until completely processed, but be dainty about it and don't over process
4. add the peanut butter and pulse until fully combined, adding the water as the food processor is running to form a thick dough
5. press into 2 square silicone baking pans, and then cut into bars with a dull instrument (before or after freezing)
6. (this is the after version) when firm, turn onto a cutting board and cut into small bars -- I do 8 by 4, resulting in 32 pieces per pan
7. store in the freezer!

Chocolate Energy Balls -- lunchbox ready

Guilt free chocolate? You bet. This clever little concoction of cacao, ground up seeds, coconut, and dates gives all the illusion of delectable chocolatey goodness with none of the negatives. This well balanced combination will fuel you well whilst keeping your blood sugar stable. No drawbacks to these ones, friends.

For some reason, my child suddenly asked if we had any chocolate balls. The last time we made them was in the spring, so I'm not sure where he thought they might have been hiding. They just don't last that long in this house. So, we had no choice but to get busy in the kitchen. This time around, however, I tweaked the recipe. No nuts. Sunflower seeds and hemp hearts. And some chia. And half the usual amount of cacao. Which meant I could skip the stevia. Which means the flavour is a little more ... pure. So, here's a fabulous little snack that could go in the lunch box since there are no nuts. I rolled them in shredded coconut so they wouldn't stick ... pretty great. I one-two punch of high octane energy food to fuel your child without empty calories or preservatives, and super full of deliciousness. A perfect little pick 'em up when they need it. These are incredibly yummy.

ingredients:

1/2 cup hemp hearts  (1 cup)
1/2 cup sunflower seeds
1 cup shredded coconut

1/4 cup ground chia

1/2  cup raw cacao
1/2 tsp sea salt
1  tbsp ground vanilla

1 1/2 cups pitted honey dates

1 or 2 tbsp vanilla extract or water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If you need to add more water for this to happen, add it just a bit at a time.
3. roll the dough into small balls.
4. if desired, roll the balls into shredded coconut to make them not as sticky on the outside.

As my child asked me yesterday: "What's brown and sticky?" Answer: A stick. Not these.

Peanut Butter and Date 'fudge'

Oh man oh man I'm addicted. I had to make a third batch. Yes, three.

I don't know if you've ever tried date with creamy peanut butter. We get these dates from 'Parnoosh'. Sometimes they are dry and unappealing to eat as is, but still suffice for baking. Sometimes they are soft and creamy and kind of delectable. I opened a fresh box to make a lovely vegan date and vanilla ice cream, and my son requested four dates filled with our fave organic smooth peanut butter.  They were so soft and so creamy that I too decided to try one. And I realized just how decadently fabulous date and peanut butter are together. I might have known this before, but my memory being what it is, I might also have forgotten.

Date and peanut butter -- an out of this world combination. Unless you hate peanut butter. Or date. Or both. In which case, you have my sympathies but that's it. And, as my darling Bubbi Edith used to say: "More for me."

(I read the above as: I had to make it to third base. I don't know if you've ever tried to date creamy peanut butter. Now THAT would be a different movie entirely.)

ingredients:

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts

1/2 tsp sea salt
2 tbsp ground vanilla bean

1 cup dates

1/2 cup smooth peanut butter
1/4 cup water


directions:

1. put the coconut, ground chia, hemp hearts, ground flax, sea salt, and ground vanilla bean into the food processor
2. process until completely pulverized and homogenous
3. add the dates and pulse until completely processed
4. add the peanut butter and pulse until fully combined, adding the water as the food processor is running to form a thick dough
5. press into 2 square silicone baking pans and chill in the freezer
6. when firm, turn onto a cutting board and cut into small bars -- I do 8 by 4, resulting in 32 pieces per pan
7. store in the freezer!

Peanut Butter and Chocolate Eggs

We thought it would be fun to make two kinds of easter eggs this year. Plain ol' chocolate, and peanut butter chocolate. If you like peanut butter chocolate, you may enjoy these, too. I thought of Sandra and Dave while making these, because they share my appreciation for that delectable organic lightly salted peanut butter .... or in Dave's case, perhaps addiction is a more appropriate word ...

ingredients:

1/2 cup sunflower seeds
1 cup shredded coconut

1 cup raw cacao
1/2 tsp sea salt
1/2 tsp stevia powder
2  tbsp ground vanilla

1 1/2 cups pitted honey dates
1/2 cup peanut butter

2 tbsp vanilla extract
1 or 2 tbsp water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and water and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If necessary add the second tbsp of water.
3. roll the dough into small egg shapes
4. how many you get will depend on the size. I got about 50.