Saturday, September 1, 2012

Chocolate Peanut Butter Energy Bars

Makes: 24 bars
From:  Health Magazine

1/2 cup oat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
10 Majool dates -
1/2 cup creamy or crunchy peanut butter
2 eggs worth of egg replacer - already mixed with water
2 TBSP olive oil
1 tsp vanilla extract
1 1/2 cups rolled oats
1/2 cup peanuts
1/2 cup semisweet chocolate chips

1.  Preheat oven to 350.  Spray a 13x9 inch baking pan with cooking spray.  Soak dates in warm water for 10 min, and the chop in food processor until small pieces or paste.

2.  In a small bowl.  Whisk together flour, baking soda, and cinnamon.  In a large bowl, beat dates, peanut butter until well combined.  Beat in egg replacer, oil, and vanilla.  Stir in flour mixture.  Add oats, peanuts, and chocolate chips.  Stir to combine.

3.  Spread evenly in prepared pan.  Bake 20-25 min until lightly browned and firm to the touch.  Cool completely in pan on wire rack.


{raw} mini triple chocolate cream cake recipe

From:  http://www.pure2raw.com/2012/02/raw-triple-chocolate-cheesecake-recipe/
Servers: 12 mini cheesecakes or one large 8 or 9 inch cake  (I made the 9inch shape, and it was very thin.)

ingredients:
pecan chocolate crust:
  • 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
  • 3-4 medjool dates (or 2-3 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • pinch sea salt
  • 1 teaspoon vanilla
directions:
place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.
set aside as you make your filling.

chocolate filling:
  • 2 cups cashew, pieces
  • 1/2 cup vegetable oil
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder (or cocoa powder)
directions:
soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.
next add in your cacao powder and oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.  you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. (I found this to be very rich, and oh so good!)