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Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

October 22, 2017 by Bethany 6 Comments

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Andd the pumpkin craze continues…….

I’m definitely team “enjoy pumpkin all year round”, but I respect that some of your may not be that way. But for now, lets keep up the trend!

I’ve always been a huge fan of pumpkin bread with cranberries and chocolate chips. The tart-sweet addition takes pumpkin bread to a whole other delicious level that I can’t let go of.

However, I’m not a loaf person. I hate the uncertainty of loaf pans becuase sometimes quick bread doesn’t want to come out in one whole piece. Not okay with me.

That is why I made this in skillet cake form, becuase all you have to do is slice a piece and call it a day 😉

Plus, the last time I made a skillet cake was this Berry Rhubarb Skillet Cake , which I and many others really enjoyed. So now I present to you a tasty fall-inspired version!

almond flour

almond butter

pumpkin

maple syrup

egg (or flax egg)

baking soda

cranberries

dark chocolate chips

Pumpkin Cranberry Skillet Cake

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

Print Recipe

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup almond butter]
1/2 cup pumpkin
1/4 cup maple syrup
1 egg beaten (sub flax egg for vegan option)
1 cup cranberries thawed if frozen
1 cup dark chocolate chips

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and pumpkin in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in cranberries and chocolate chips to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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Pan-Fried Thai Peanut Brussels Sprouts {Vegan w/ Paleo option}

October 14, 2017 by Bethany 4 Comments

Pan-Fried Thai Peanut Brussels Sprouts will be your new favorite way to enjoy brussels! Coated in a thick spicy peanut sauce, they are irresistible! Vegan + Paleo option

Hooray for another brussels sprouts recipe! This is our 4th brussels recipe within less than a year’s time and we’re not mad about it.

Thai Peanut Pan-Fried Brussels Sprouts will be your new favorite way to enjoy brussels! Coated in a thick spicy peanut sauce, they are irresistible! Vegan + Paleo option

“This Post is Sponsored by Fire Cider. As always, all opinions are my own.”

In fact I’m quite estactic because this recipe is wayyy different than the others. I actually went out of my comfort zone to make these, GASP. For one, these brussels are pan-fried instead of roasted, which was nerve-wracking because I wasn’t sure if they would cook as well.

Secondly, these guys are sautéed in a thick thai-peanut sauce. I never usually use peanut butter in savory dishes, but this recipe is an exception. I’m usually not a huge fan of thick sauces, but this thai-peanut sauce will blow your mind. I know you’re probably thinking that peanut butter and brussels sprouts don’t mix, but I’m here to tell you that they do.

When you combine peanut butter with salty/savory/spicy ingredients, magic happens. I used Fire Cider’s apple cider vinegar & honey tonic to help make this epic sauce even more epic. Not only does it add more zing to the sauce, but also extra help benefits! I’m sure you’ve heard before that apple cider vinegar is really good for you, but Fire Cider is even more enjoyable to use! It’s got tons of flavor, spice and everything niceeee.

If you’re looking for a brussels sprouts recipe that is flavorful, easy and crowd-pleasing, these brussels are FOR YOU.

Thai Peanut Pan-Fried Brussels Sprouts

Brussels sprouts are pan-fried until crispy and coated in a thick thai-peanut sauce to create an unforgettable, crowd-pleasing side dish! You’ll be wowed by the flavor!

Pan-Fried Thai Peanut Brussels Sprouts {Vegan w/ Paleo option}

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Ingredients

Sauce:
1/4 cup smooth natural peanut butter
1/4 cup Fire Cider apple cider vinegar tonic
1/4 cup coconut aminos
1 Tbsp. sriracha or more if you like it extra spicy
1/2 tsp. ground ginger
1/2 tsp. red pepper flakes
4-5 cups brussels sprouts halved (or quartered if too big)
1 Tbsp. olive oil

Instructions

Whisk all ingredients for sauce in a bowl until smooth.
Heat a cast-iron skillet to medium with olive oil. Add brussels sprouts and flip occasionally until browned and slightly crispy (about 7 minutes).
Lower heat and stir in thai peanut sauce, coating the brussels sprouts evenly. Let simmer and cook for 2-3 more minutes.
Enjoy!

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Cinnamon Raisin Sweet Potato Bread {Paleo + Vegan option}

October 7, 2017 by Bethany 9 Comments

Cinnamon Raisin Sweet Potato Bread is a sweet and satisfying breakfast treat that goes perfectly with a cup of coffee! Made with nourishing ingredients, and paleo + vegan friendly!

The colder weather’s got me wanting all the carbs lately. Does this happen to you? When it’s chilly out my body craves big warm bowls of oatmeal or toast with coffee. I normally make oatmeal, but toast? Not really ever anymore.

I remember when I was younger I would only eat cinnamon raisin toast, no other bland or boring toast for me! Cinnamon raisin toast with cinnamon sugar on top is where its at. If you haven’t tried it for yourself, I encourage you to do so.

This recipe was inspired by my longing desire to enjoy that epic toast combo, but in a new fun way. I’m not really sure why I chose to make sweet potato bread + cinnamon raisin, but it doesn’t matter because it is delicious.

This bread is moist, tender, and a perfect sweet breakfast treat with a cuppa joe. You can even add a glorious cream cheese glaze if your feeling frisky! Here is what you need:

almond flour

sweet potato

almond butter

egg (or flax egg)

almond milk

cinnamon sugar

raisins

vanilla

cream cheese drizzle

Cinnamon Raisin Sweet Potato Bread

Cinnamon Raisin Sweet Potato Bread is a sweet and satisfying breakfast treat that goes perfectly with a cup of coffee! Made with nourishing ingredients, and paleo + vegan friendly!

Cinnamon Raisin Sweet Potato Bread {Paleo + Vegan option}

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup mashed sweet potato
1/2 cup almond butter
1 egg beaten (sub flax egg for vegan)
1/4 cup almond milk
1/4 tsp. vanilla
1/2 cup raisins
1/4 cup coconut sugar
1 Tbsp. cinnamon

Instructions

Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray or line with parchment paper.
In a large bowl, add together flour, baking soda and cinnamon
In a small bowl mix together sweet potato, almond butter, egg, almond milk and vanilla.
Add wet ingredients to dry and mix until combined. Stir in raisins.
Spoon half of batter into pan. Sprinkle half of cinnamon- sugar mixture. Spoon remaining batter on
Bake for 30 minutes ,or until done.
Let cool and cut into 9 bars. Top with cream cheese drizzle, if desired*
*To make cream cheese drizzle, soften 1/4 cup cream cheese (can be dairy-free) and whisk with 1 Tbsp. maple syrup, 1 Tbsp, almond milk and 1/8 tsp. vanilla. Drizzle on top.

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Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

September 29, 2017 by Bethany 12 Comments

Flourless Pecan Apple Cake is fluffy and moist made with only 8 real ingredients and topped with a cinnamon frosting! You would never believe it’s healthy!Paleo + Vegan option!

It was only a matter of time before I made a apple version of my favorite cake recipe. I swear my mind is like a broken record when coming up with new recipe ideas. I just keep coming back to this flourless cake base but I’m not too concerned about it😏

HOLA fall season, which means apples are in abundance and baking increases. Pumpkin is usually the star of this season, but let’s not forget the beauty of the apple. To give apples their proper recognition, I made them the star of this cake. Instead of almond butter (which I normally use), I made pecan butter because pecans and apples go tougher like pb and j.

To top it all off, this cake is complete with a fluffy, sweet cinnamon frosting made from coconut cream. It’s a great addition to this cake, but if you want to skip it all together I wouldn’t judge you either. A naked cake still tastes fab.

pecan butter

applesauce

maple syrup

egg (or flax egg)

baking soda

cinnamon

chopped apple

cinnamon frosting

Flourless Pecan Apple Cake with Cinnamon Frosting

This pecan apple snack cake is completely flourless and made with only 8 real food ingredients! It’s topped with a creamy cinnamon frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely paleo, gluten-free, dairy-free and grain-free. Also a vegan option!

Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 9

Ingredients

1 cup pecan butter*
1 1/2 cup apple sauce
1/4 cup pure maple syrup
1 egg beaten (sub flax egg for vegan option)
1 tsp. baking soda
1/2 tsp. cinnamon
1 small apple finely chopped
Frosting:
1/2 cup coconut cream can also sub cream cheese
2 Tbsp.pure maple syrup
1/4 tsp. cinnamon
Toasted chopped pecans for topping

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl until mixture is smooth.
Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
Bake for 40 minutes, or until done. Let cool.
Place all ingredients for frosting in a large bowl. Use a handheld mixer to whisk until fluffy. Spread on top of cooled cake. Sprinkle toasted pecans on top
Slice into 9 pieces.
Enjoy!
*To make pecan butter, place 2 cups of chopped pecans in a food processor until butter forms

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Flourless Mocha Brownie Cookies { Paleo & Vegan option}

September 20, 2017 by Bethany 10 Comments

Flourless Mocha Brownie Cookies are a chocolatey, simple-to-make healthy treat that you’ll whole family will love! Paleo friendly with a Vegan option!

I just realized something, the cookie department on this blog is lacking poorly. There aren’t many dessert cookies here, mainly breakfast cookies. That’s a huge problem thats about to be fixed, thanks to this recipe!

“This post is sponsored by Queen Creek Olive Mill. As always, all opinions are my own.”

Sure cookie bars and brownies are great, but sometimes you just want a big cookie full of gooey chocolate puddles that tastes like a brownie with a slight mocha flavor. Lemme tell y’all, these cookies are not for the weak. They have an intense chocolatey flavor, curtesy of a few key ingredients.

First up, dark cocoa powder. Like the name implys, this cocoa taste like dark chocolate and is crucial if you want a rich chocolate flavor.

Secondly, Dark chocolate chunks. ‘Nough said.

Last but surely not least, Queen Creek Olive Mill’s Chocolate olive oil. Yes is sounds strange, but trust me on this one. Usually when I think of olive oil I think about savory dishes, but these cookies are proof that olive oil deserves a spot in the baking seen. This chocolate olive oil is cold pressed with cocoa bean oil for a unique, delectable flavor. Now I normally use coconut oil in my recipes, but I swapped it for this chocolate olive oil. It adds extra chocolate flavor because we all know you can never have enough chocolate💁

These cookies also have extra pizazz thanks to a little help from my friend, instant coffee. But for some reason if you’re not a coffee fanatic, you can totally take it out if that floats your boat.

Here is what you need :

almond butter

egg (or flax egg)

chocolate olive oil

dark cocoa powder

maple syrup

instant coffee

baking soda

dark chocolate chunks

mocha drizzle

Flourless Mocha Brownie Cookies

These cookies are jam-packed with intense chocolate flavor, have a hint of coffee flavor and are made with wholesome, nourishing ingredients! What’s not to love?

Flourless Mocha Brownie Cookies { Paleo & Vegan option}

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 cup almond butter
1 egg beaten ( sub flax egg for vegan option)
1/4 cup Queen Creek Olive Mill chocolate olive oil
1/4 cup pure maple syrup
1/3 cup dark cocoa powder
2 Tbsp. instant coffee granules
1 tsp. baking soda
1/4 tsp. vanilla
1 cup dark chocolate chunks
Mocha drizzle
2 Tbsp. dark cocoa powder
1 Tbsp. coconut oil melted
1 tsp. instant coffee granules

Instructions

Preheat oven to 350 degrees, Line a cooking sheet with parchment paper.
Combine all brownie ingredients together in a large bowl.
Spoon batter into 9-12 cookies on cooking sheet and bake for 15-20 minutes, or until done.
Let cool. To make drizzle, Combine all ingredients in a small bowl and drizzle over top cookies
Enjoy!

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Healthy Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

September 13, 2017 by Bethany 11 Comments

Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!

Did someone say it was pumpkin season?😏

Regardless of what month it is, pumpkin has a special place in my heart. It’s one of my favorite ingredients to bake with because it adds moisture, makes baked goods fluffy and doughy and tastes like fall.

This recipe was inspired by a cream cheese-frosted pumpkin cookie recipe that my mom sometimes makes during the Fall season. These cookies actually taste pretty similar but are made with more nutrient-dense ingredients for the win!

Another thing that comes to mind when I think of fall is warm beverages. Chai tea is one of my favorite drinks to sip when the weather gets chilly.

Pumpkin and chai actually pair very well together, which is one of the reasons I created these cookies.

These pumpkin chai cookies are plump, and cakey, and have an ideal, soft-baked texture. The chai-spiced frosting makes them even better (but feel free to do without, if desired). In addition, they also happen to be super easy to make! Here are the ingredients you’ll need:

almond flour

almond butter or nut butter of choice!

canned pumpkin

pure maple syrup or another liquid sweetener of choice

an egg (or flax egg)

chai spice from chai tea bags

baking soda

chai frosting – instructions below!

Soft-Baked Frosted Chai Pumpkin Cookies

Are you obsessed with all things pumpkin? You’ll love these simple, healthy cookies! They’re soft-baked, fluffy, and full of pumpkin, and chai flavors. Topped with a chai frosting, these cookies will be a hit! Also paleo and vegan friendly.

Looking for more healthy pumpkin cookie recipes? Check out these Pumpkin Chocolate Chip Cookies!

The BEST Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

Print Recipe

Prep Time 10

Cook Time 15

Servings 15 cookies

Ingredients

4 chai tea bags
1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup pumpkin puree
Frosting
1/4 cup coconut cream or softened cream cheese
2 Tbsp maple syrup
remaining 1/4 chai tea spice

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Cut off top of chai tea bags and pour insides into coffee grinder. Grind tea until fine granules and set 1/4 side for frosting.
Combine almond flour, baking soda and chai tea granules in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well, . Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Let cool. To make frosting, whisk together all ingredients and slather on top of cookies.
Enjoy!

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Question of the day:

Do you like baking with pumpkin?

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Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

September 2, 2017 by Bethany 13 Comments

Need a healthy grab n’ go breakfast? Make these delicious Almond Butter & Jelly Coconut Breakfast Bars for the perfect way to satisfy your early morning appetite! Paleo and Vegan friendly!

‘Ello loves! do you know what time it is? Regardless of what your clock says, it’s Almond Butter and Jelly (coconut) time!

No matter what you think about the classic combo, I believe that it the most epic flavor combination out there, and whoever invented it gets a gold star.

Do you guys remember these Coconut Pumpkin Breakfast Bars? When I first made them 2-ish years ago, I was hooked. Since then, they’ve been pinned over 10,000 times which we are so thankful for. However, if you’re not pumpkin crazy, this AB&J version is for ya💁

These breakfast bars can be prepped in a hot (5) minutes and are the perfect make-ahead grab n’ go breakky that your whole fam will dig.

Feel free to sub in any type of nut for the almonds, and any type of nut butter for the almond butter. Regardless of which you choose, they will be epically delish😋😋😋

Only 6 simple ingredients are needed, so no excuse not to make them! Here’s what you need:

almonds

coconut

almond butter

jelly

maple syrup

almond butter drizzle

Almond Butter & Jelly Coconut Breakfast Bars

These make-ahead AB&J Coconut Breakfast Bars are so easy to make with only 6 real food ingredients and are filled with the epic taste of the classic flavor combo. They are the perfect high-protein and nourishing breakfast or snack and are also paleo, grain-free and gluten-free!

Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 9

Ingredients

1 1/2 cup almonds
1 cup shredded unsweetened coconut
1/2 cup smooth almond butter
1/2 cup jelly I used homemade strawberry chia jam but any kind works
2 Tbsp. pure maple syrup
Almond butter drizzle
2 Tbsp. almond butter
1 Tbsp. coconut oil melted

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds on a cooking sheet and place in oven for 10 minutes. Add coconut to pan and bake another 5 minutes or until slightly toasted.
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture.
Add to a large bowl and combine with remaining ingredients.
Transfer the mixture to pan and press down evenly. Top with sliced strawberries (if desired).
Bake for 30 minutes, or until done.
Let cool and slice into about 9 bars.
Drizzle almond butter on top.
Enjoy!
FOR DRIZZLE:
Combine all ingredients in a small bowl and drizzle on top of cooled bars.
* Adapted from Chunky Monkey Breakfast Bars

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Flourless Sweet Potato Blueberry Muffins (Paleo, Vegan + Gluten-Free!)

August 25, 2017 by Bethany And Rachel 29 Comments

Flourless Sweet Potato Blueberry muffins are a healthy and delicious breakfast or snack made with 5 ingredients! Paleo, vegan and gluten-free!

I realized that I literally never make muffins.

When I bake, 90% of the time its in bar form just because the texture. But don’t get me wrong, I lurveee a good muffin! I love them as a snack topped with all the nut butter or crumbled in a yogurt bowl. That being said, today’s muffins are oh so good and stupidly simple!

Have you ever made a flourless muffin? If you haven’t, they are like magic! I tend to make lots of flourless bars but never muffins but I’m super glad I made these babies. I adapted the recipe from My Whole Food Life’s Chocolate Banana Flourless Muffins and they turned out amazing! These muffins are are so easy and are made from:

Almond butter

Sweet potatoes

Protein powder

Maple syrup

Blueberries

That’s it! Only 5 real food ingredients needed to make these delightful Sweet Potato Blueberry Muffins! They are so delicious, packed with protein and healthy fats, and are the perfect on-the-go breakfast or snack. Also paleo, vegan and gluten-free! You and your family will love these 🙂

Flourless Blueberry Sweet Potato Muffins

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings 9 muffins

Ingredients

1 cup almond butter
2 small sweet potatoes cooked with skins removed
1 scoop vanilla protein powder
2 tbsp maple syrup
blueberries

Instructions

Preheat oven to 350 and line a muffin pan with silicon baking cups.
Puree sweet potatoes in food processor.
Add in almond butter and combine.
Add in protein powder and maple syrup, combine.
Add batter to a bowl and mix in blueberries.
Divide batter among 9 baking cups and bake for 20-25 minutes, or until done.

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Questions of the day!

What’s your favorite muffin recipe!?

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6 Ingredient Rocky Road Brownie Freezer Fudge {Gluten-free & Vegan}

August 20, 2017 by Bethany 6 Comments

Rocky Road Brownie Freezer Fudge is a simple no-bake treat that’s made with only 6 ingredients and can be made in 5 minutes! Low-carb, GF & Vegan!

Time for another fudge recipe! Drum rolllll please…..

Ta da! Isn’t she a beaut? This is actually the first fudge recipe on the blog that has chocolate in it. I know, you’re like what? But it’s the truth, I’ve made blueberry muffin fudge and oatmeal raisin cookie fudge, so a chocolate version was way overdue.

This fudge is actually better than simple chocolate fudge for two reasons. 1). It’s made from brownie mix and 2). It’s rocky road. Oh and another bonus reason: It’s healthier than normal fudge.

I used Silver Fern’s natural gluten-free cake brownie mix for this recipe. Not only does it taste great, but this mix is low carb (7b net carbs per serving), has no sugar alcohol and is made with healthy ingredients. I also added Cenavi 70% dark chocolate flats which are low in calories, high in fiber and only have 1g of net carbs per serving.

You only need six ingredients! Here they are:

Silver Fern cake brownie mix

cashew butter

coconut oil

chopped nuts

walnuts

Cenavi chocolate flats

Rocky Road Brownie Freezer Fudge

A simple, easy, low-carb fudge recipe that your whole family will love!

6 Ingredient Rocky Road Brownie Freezer Fudge

Print Recipe

Prep Time 15

Total Time 15

Servings 16 pieces

Ingredients

1 cup cashew butter
1/4 cup coconut oil melted
1 cup Silver Fern gluten-free cake brownie mix (any brownie mix will work!)
1/2 cup chopped walnuts
1/2 cup [marshmallows|
1/2 cup chopped Cenavi chocolate flats or sub regular chocolate!

Instructions

Spray cooking spray or line a loaf pan with parchment paper
Mix together cashew butter, coconut oil and brownie mix in a bowl until well combined.
Stir in remaining ingredients.
Spoon batter evenly into loaf pan. Place in freezer for 2-3 hours, or until fudge is hardened.
Cut into pieces.
Enjoy!

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Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

August 12, 2017 by Bethany 14 Comments

Chunky Monkey Rice Crispy Treats are a homemade healthier makeover of your favorite childhood snack! Only 6 ingredients and Vegan + Gluten-free!

Hola friends! Today we’re going to take you way back down memory lane. How so? With a rice crispy treat recipe😎

“This post is sponsored by One Degree Organics. As always, all opinions are my own!”

TBH rice crispies were the highlight of my day back in middle school. I didn’t particularly enjoy those awkward pre-teen years, but did anyone? From what I remember, all my teachers were super mean. But the worst part of middle school was that I had the last lunch every year. Every. Single. Year.

But when lunch did come (at 1 pm, which is a long haul when you eat breakfast at 6:30 am) all I could think about was my rice crispy treat. It’s been almost a decade since those dreaded years, and although I haven’t missed them, I’ve missed the joy those sweet treats brought me.

Ok, enough reminiscing, lets get to the recipe! I’ve partnered up with One Degree Organic Foods to create these healthier, vegan rice crispy treats. The thing I love about One Degree Organic is that every single ingredient they use has a story.

One Degree Organics brings food straight from the farm to your table so there’s only one degree of separation between you and the person who grew your food — just like a farmers’ market. Meet the family farmers who grow every ingredient in every product through a QR code. All One Degree Organics products are sprouted, traceable, organic and Non-GMO Project Verified.

Guys if you have never tried to make your own rice crispies, now is the time! These are so simple with only a few ingredients needed:

One Degree Organics brown rice cacao crisps

peanut butter

banana

maple syrup

banana chips

pb drizzle

Chunky Monkey Rice Crispy Treats

Take a trip down memory lane with this new and improved healthier rice crispy treat recipe! No marshmallows or butter here, these treats use peanut butter, bananas and maple syrup. Only 6 ingredients needed and vegan + gluten-free!

Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

Print Recipe

Prep Time 1 15

Total Time 1 15

Servings 9 treats

Ingredients

3 cups One Degree Organics brown rice cacao crisps
1 cup chopped banana chips preferably no sugar added
1/2 cup smooth natural peanut butter
1/3 cup pure maple syrup
2 ripe bananas mashed
PB drizzle:
2 Tbsp. smooth natural peanut butter
1 Tbsp. coconut oil melted

Instructions

Place cacao crisps and banana chips in a large bowl and mix. Set aside.
Place peanut butter and maple syrup in a sauce pan on low heat. Stir occasionally until mixture starts to boil. Once boiling starts, add mashed banana and stir constantly until mixture is smooth and thick.
Pour peanut butter mixture onto cereal and mix until well combined. Press down evenly into a parchment-lined 8x8 pan. Add more banana chips on top, if desired.
Freeze for 1 hour, or place in refrigerator for a few hours.
Once hardened, use a sharp knife to slice into about 9 bars.
In a small bowl, mix together peanut butter and coconut oil. Drizzle on top of bars.
Enjoy!

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Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!

Soft-Baked Frosted Chai Pumpkin Cookies

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