Homemade Larabars!!

The original recipe is courtesy of: (http://www.100daysofrealfood.com/2012/07/01/recipe-homemade-larabars-4-ways-including-nut-free/). I actually modified the Cashew Cookie Bar by swapping soaked walnuts for one batch and soaked almonds + 2 tablespoons of cacao nibs for my 2nd batch!

Ingredients:

• 1 cup Medjool dates, pitted

• 1 cup raw soaked walnuts or almonds (will be about 2/3 cup before soaking)***

• ¼ cup almond butter

• 1 tablespoon water

Directions:

1) Combine dates, nuts, almond butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.

2) Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.

3) Slice into 12 even squares. For best results store in the fridge or freezer.

Optional: Add 2-3 tablespoons of cacao nibs for a chocolate crunch!

***Note: Soak walnuts for at least 4 hours and almonds for 8 hours. After soaking, rinse the brown liquid off. The nuts will plump up, be easier to blend, be easier to digest (because the digestive inhibitors will have been rinsed off), and they will be more nutritious (less fat content, more protein).

 

 

Delicious homemade Reese’s Pieces!!! Wow they are delicious! Recipe courtesy of: http://www.rebootwithjoe.com/smart-sweet-mini-peanut-butter-cups/

 

Wow they are delicious! I chose to use almond butter because that’s my favorite nut butter!

Recipe courtesy of: http://www.rebootwithjoe.com/smart-sweet-mini-peanut-butter-cups/

Ingredients:
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup all natural, organic peanut butter* (or almond butter or cashew butter)
12 mini cupcake wrappers

Directions:
1.) Mix cacao powder, coconut oil, and maple syrup in a small bowl until a smooth consistency is formed.
2.) Place a small spoonful of the chocolate into the bottom of the cupcake wrappers.
3.) Add a small scoop of peanut butter to the chocolate and spread evenly.
4.) Top the peanut butter with a small scoop of the chocolate and spread evenly to coat the surface.
5.) Place the mini Peanut Butter Cups in the freezer.
6.) Serve once they are hardened and chilled (about 1 hour).
7.) If you are storing them to eat later, store in the freezer.