Tag Archives: chocolate

No Bake Chewy Chocolate Cranberry Bars

Hello.  My name is Kristi and I’m a chocoholic.  I’m also vegan and learning to love myself and take care of myself.  So, to combine those two things, I made chewy chocolate cranberry bars.  It could be love.

First, grab these ingredients:

Old fashioned oats, raw organic almonds, organic cocao powder, sea salt, medjool dates, maple syrup, organic coconut oil, chia or flaxseeds, dairy-free chocolate chips (I used mini, but whatever you like will do) and organic dried cranberries.  All of this is easily found at most grocery stores, but Whole Foods and The Fresh Market have all of them for sure.

Next, toss 1 cup of the oats and 1/2 cup of the almonds into your processor. I’ve found that these two items are a must in my vegan pantry, by the way!

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Mix them until they are well processed, almost like a flour, then toss 1/2 cup of cocao and a pinch of salt in and blend.

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Then add 1/2 cup of chia or flaxseed and pulse for a few seconds.  Add around eleven to thirteen dates.  The moisture content will determine how many you want.  I used eleven in this batch, but have had to use as many as thirteen. If your dates aren’t moist enough, soak them for 30 minutes and they’ll be fine.  After blending these ingredients, add 1 tablespoon of coconut oil and 2 tablespoons of maple syrup.  I used the coconut oil because it’s good and because of it’s well known use in keeping blood sugars level.  I added the maple syrup one tablespoon at a time and pulsed between the additions.

Place this mixture in a glass bowl and add 1/2 cup of dairy-free chocolate chips and 1/2 cup of the cranberries.

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Mix these ingredients together by hand until they are well incorporated and then place them in a small glass casserole dish.  I used an 8 x 8 one that worked great.  Press the mixture down with your fingers and try to make it as uniform as you can.  I always have a few chips left over in the bowl, so I dump them on top and press them into the mixture because who wastes chocolate, right?

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Place the casserole dish in the fridge for 30 minutes so the mixture can set and it cuts much easier, as well.  (Or you can spoon it out now.  No judgement from me, folks.)

Then, cut it into bars and eat up.

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These are chewy fabulousness and so easy to take with you if you’re on the run.  As a bonus, they are sweet and healthy!

Enjoy!

Kristi  🙂

Raw Vegan Chocolate Oatmeal Energy Bites

These little bites of energy are so good they make me want to do a happy dance.  I’ve made no secret that sugar is my vice and my biggest food weakness.  I love sugar and I once thought that the only kind of sugar that could satisfy was the kind that eats away at our cell walls and the kind that helps make Krispy Kreme so successful. (You know, the kind that makes us obese and creates a low-level addiction?  Yeah…that kind.)  I was wrong.  (again)  These babies have chocolate in them, too! (it’s dairy and soy free!) In my world, that’s a win-win.

Get yourself some old-fashioned oats and pour two cups of them into a bowl:

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Then, add 3/4 cup of dairy-free chocolate.  I use this kind:

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They also make mini-chips if you don’t want the large chunks.  I prefer the chunks in these, but the minis will work just fine and may suit some people’s taste better. 

Next, add 3/4 cup peanut butter. (I used organic, all natural peanut butter, so I had more peanut oil in mine. If you use the PB with more additives in it, you may need more or less depending on your personal preference)  Add 1/2 cup of local, raw, unprocessed honey or organic maple syrup.  I know some vegans don’t eat honey, but I do and because of its superfood status will continue to do so. The maple syrup may call for less than 1/2 cup. I’ve never used it, but it could be substituted here.  Finally, add 3/4 cup of chia seeds or flax seed, whichever you prefer and  3 or 4 drops of vanilla extract and mix everything together very well with a large spoon or fork.

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Once everything is mixed, take a spoonful and roll them into balls with your hand.  Also, keep a small bowl of water handy to dip your fingers into.  These are sticky and the water keeps it from sticking to your hand and helps it to form and hold its shape better.  (You could always just eat it by the spoonful, too.  Wanna guess how that thought came to mind?)

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These are packed with fiber, antioxidants and goodness.  They are sweet enough that one or two is plenty to stop your sweet tooth in its tracks, too.  (always a bonus for me)  I’ve found that having this kind of food on hand helps me to focus on eating more raw and healthy foods because I’m not obsessing over a Snickers.  You may, or may not, struggle with a sweet tooth (I’m giving you the stink eye if you don’t), but I do and I’ve made an effort to find things that satisfy and create health at the same time.  These are easily portable, too, and that’s another bonus for me.  Slap a few of these in a ziplock and your afternoon craving or slump just took a fast hike!

Enjoy!

Kristi  🙂

Raw Vegan “Chocolate” Coconut Date Rolls

I want something sweet.  I’m not really saying that as a present tense statement.  That’s just more of a general statement because I always want something sweet.  I would love to be like those women that say, “Oh…I don’t really like sweets.”  Alas, I’m not that woman.  I’m that woman that loves sweet things like a baby loves its blanket.

I was fiddling with some dates the other night and really wanted a base for lots of sweets, not just one particular thing.  So, when you’re reading this recipe, think of it as a base for whatever you’d like to have at any given time.  The bonus?  It’s healthy, raw and vegan.  It could be love.

First grab some Medjool dates.  They’re sweeter.  I got mine at the local Fresh Market, but I’d say any Whole Foods or even some grocery stores will carry them.  I used 15 and had to do two batches.

First, pit them.  It’s super simple.  Just slide a knife firmly along one edge and then squeeze each end.  It pops open and the pit comes out.  Like this:

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Pit them and then put them in your processor with one heaping tablespoon of organic, unsweetened cocao, and 1/2 cup of unsweetened, organic coconut.

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Mix it until it becomes “dough”.  You’ll know or your processor will let you know.  Mine took about 45 seconds and I pulsed it a few times.

Place your “dough” on a piece of wax paper or whatever floats your boat that it won’t stick to.  Caution:  It sticks to everything like super duper glue that happens to taste good.  And it looks like dog poo.

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You can get a spoon and scoop it up to form small log shapes, but I just tore it off and rolled it up in my hands.  It’s funner that way.  After you form them, roll them in whatever you like.  We rolled ours in more unsweetened coconut and then zested an orange over them.  My hubby tried some lime zest but it was super tart.  You could use walnuts, pistashios, pecans, agave nectar, etc…  Really, anything that you want.  Again, this was a base and the whole point is to have something sweet that you can add to or take away from depending on what you want at that time.  This entire process took less than 15 minutes.  (even cooler!)

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Enjoy!  I’d love to hear if anyone makes these and if you add something that’s super awesome!  We thought peppermint would rock during Christmas.

Kristi  🙂