Desserts

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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Frozen Banana Cream Pie Bars {Allergy-free & Vegan option}

July 22, 2017 by Bethany 16 Comments

Cool off your tastebuds with these Frozen Banana Cream Pie Bars! An easy to make, no-bake treat that’s made with wholesome allergy-free ingredients! Also gluten-free, dairy-free and vegan-friendly!

Coming in hot with another cold recipe for the summer heat! The heat can be too much sometimes but at least we can cool off with delicious frozen treats, right?

This Post is sponsored by Enjoy Life Foods. As always, all opinions are my own.

Before I get talking about these bars, let’s talk about food freedom real quick. While I am blessed to not have any food allergies, I know that a lot of you guys do. Whether it be to gluten, dairy, tree nuts, peanuts, eggs, soy, etc., it can be a pain to find recipes that you can enjoy.

We’ve partnered with the trusted brand, Enjoy Life Foods to shed light at the end of the tunnel for those of you with food allergies. Not only are their products allergy-free, but they are made with real ingredients and free of artificial preservatives so you can feel good about eating them. Their vanilla honey graham crunchy cookies were used in this recipe to help make it allergy-free friendly!

Ok, now onto the recipe starting from the bottom up. The crust is made by blending up Enjoy Life’s vanilla honey graham crunchy cookies and mixing it with a little bit of coconut oil.

Next up, the middle layer. Who likes banana ice cream? Isn’t it the easiest, most amazing allergy-free alternative to ice cream that you could ever dream of? That’s all this layer is comprised of.

Last but not least, the cream layer. Whipped coconut cream (or any allergy-free whipped topping) is mixed with vanilla extract, a little maple syrup and topped with banana slices and more crunchy cookies. Yassssss. So simple, so few ingredients, they make you want to scream for ice cream (bars).

Enjoy Life Vanilla Honey Graham Crunchy Cookies

bananas

coconut cream

coconut oil

maple syrup

vanilla

Frozen Banana Cream Pie Bars

An allergy-free, no-bake dessert that everyone will love! Banana ice cream is layered onto a vanilla cookie crust and topped with a coconut whipped cream for a tasty and refreshing treat! Gluten-free, dairy-free with a vegan option!

Frozen Banana Cream Pie Bars {Allergy-free!}

Print Recipe

Prep Time 1

Total Time 1

Servings 9 bars

Ingredients

-Crust:
1 6.3 oz Package of Enjoy Life Vanilla Honey Graham Crunchy Cookies or Crunchy Sugar Cookies for vegan option
4 Tbsp. melted coconut oil
4 frozen sliced bananas
*1 cup of canned coconut cream
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract
Sliced bananas
crushed cookies

Instructions

1. Line an 8x8 pan with parchment paper.
2. Break cookies into smaller pieces and add to a food processor. Blend until cookies are fine crumbs, then add melted coconut oil and blend until smooth. Spread crust in an even layer on the bottom of the pan. Freeze for 30 minutes, or until firm.
3. Place frozen banana slices in food processor. Blend until creamy. Spread on top of crust.
4. Add coconut cream, maple syrup and vanilla to a bowl. Using a hand-held mixer, beat mixture until whipped. Spread whipped coconut cream on top of banana layer. Top with banana slices and crushed cookies. Place in freezer for another 3-4 hours (or overnight) or until hardened.
5. To cut, lift bars out of pan and slice into about 9 bars with a sharp knife. Enjoy!
6. Store in an air-tight container in the freezer.
*Feel free to skip the coconut cream step and add any allergy-free whipped topping

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The BEST Triple Chocolate Protein Banana Bread (Paleo, Gluten-Free + Vegan Options!)

July 16, 2017 by Rachel 21 Comments

Triple Chocolate Protein Banana Bread is thick, rich and chocolatey you would never guess it’s made with wholesome ingredients! Paleo, vegan and gluten-free!

*Pictures updated 5/27/2018*

Would I be an Athletic Avocado without posting some sort of banana bread recipe every month? Heck nah. There are usually a few different recipes in between, butttt I always tend to revert back to making banana bread. It’s my comfort ~~zone~~ recipe 😛

But today I’m taking banana bread to a whole other awesome level! Not only is this banana bread super tasty (like when is banana bread not), but it’s also full of muscle building protein! Woohooooooo. Thanks to my fave paleo protein powder! The thing I love about Rootz protein superfood is that it doesn’t taste like protein powder, it tastes like powdered chocolate banana bread. If you didn’t think that was ever possible, try it and get back to me. This stuff is amazinggggg.

And if you thought double the chocolate was double the fun, how about triple the chocolate? Even more fun. That’s right, this banana bread has three kinds of chocolate here, making it extra rich and fudgey. If you hate chocolate, this recipe is NOT for you. If you hate chocolate, you should probably get help.

Use the coupon code “athleticavocado” to receive 10% off on your Rootz Nutrition order!

Okay I get the vibe that I should probably stop rambling and starting getting to the recipe! Here is what y’all need:

Rootz chocolate banana nut protein superfood

almond flour

bananas

almond butter

dark cocoa powder

egg/flax egg

maple syrup

baking soda

Triple Chocolate Protein Banana Bread

This banana bread is so thick , dense, doughy, fudgy and chocolatey, you won’t be able to stop at one slice! Made with Rootz Nutrition’s Chocolate Banana Nut Superfood for the perfect post-workout treat!

The BEST Triple Chocolate Protein Banana Bread (Paleo, Gluten-Free + Vegan Options!)

Print Recipe

Prep Time 10

Cook Time 25

Servings 9 bars

Ingredients

1 cup almond flour
1 scoop Chocolate Banana Nut Rootz Paleo Protein Superfood
2 tbsp dark cocoa powder or regular
1/2 tsp baking soda
2 ripe bananas mashed
1/2 cup natural almond butteror nut butter of choice
1 egg/flax egg beaten
2 tbsp maple syrup
1/2 cup chocolate chips plus more for topping

Instructions

Preheat oven to 350 degrees and coat an 8x8 or loaf pan with cooking spray/ wax paper
In a large bowl, add together almond flour, protein powder, cocoa powder and baking soda.
In a small bowl mix together bananas, nut butter, egg and maple syrup
Add wet ingredients to dry and mix until combined
Mix in chocolate chips and add batter to pan, top with more chocolate chips, if desired
Bake for 20-25 minutes or until done
Let cool before slicing into 9 bars

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Question of the day!

Have you ever baked with protein powder?

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EASY Cherry Garcia Gluten-Free Cookie Bars

July 8, 2017 by Rachel 8 Comments

Cherry Garcia Gluten-Free Cookie Bars are a combine two delicious desserts into one decadent yet healthier treat!

Confession: The best day of my life is when I tried a cookie bar.

Gluten-Free Cherry Garcia Cookie Bars are a combine two delicious desserts into one decadent yet healthier treat!

This post is kindly sponsored by Silver Ferns. As always, all opinions are my own.

Okay, maybe it wasn’t the best day of my life, but it was a darn good day because cookies in bar form = MAGICAL. Well actually, anything in bar form in amazing, If you look at many of our recipes you can guess that we’re pretty obsessed. This is the first time that we made cookie bars and they turned out pretty awesome if we do say so ourselves 🙂

Cookies in bar form are so much doughier and gooey-er than traditional cookies too! They are slightly unbaked in the center, making for that irresistible gooey texture. Another great thing about these Cherry Garcia Cookie Bars is that they are made with a boxed cookie mix, making them super easy! Not any boxed mix though, Silver Fern Brand Chocolate Chip Cookie Mix that is gluten-free and made with high-quality ingredients like teff flour, flaxseed meal and coconut oil.

Cookies + Cherry and chocolate are a match made in heaven, which is why we added a chocolate frosting topped with cherries and Silver Fern Brand No Sugar Chocolate Flats! Talk about a perfect addition to a gooey cookie bar.

These ingredients for these cookie bars include:

Silver Fern Brand Chocolate Chip Cookie Mix

Coconut oil

Applesauce

Egg/flax egg

Coconut cream

Cocoa Powder

Maple syrup

Silver Fern Brand Chocolate Flats

Cherries

You and your family will go crazy over this decadent yet healthier dessert!

EASY Cherry Garcia Gluten-free Cookie Bars

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 9 bars

Ingredients

Cookie Base
1 box Silver Fern Chocolate Chip Cookie Mix
1/4 cup coconut oil melted
1/4 cup applesauce
2 eggs/flax eggs beaten
Frosting
Cream from 1 can full-fat coconut milk chilled for at least 2 hours or 1 cup greek yogurt
1-2 tbsp cocoa powder
2 tbsp maple syrup
Other
2-3 Silver Fern Brand Chocolate Flats
chopped
1 cup cherries pitted and chopped

Instructions

Preheat oven to 350 and line an 8x8 or a 9x9 pan with parchment paper.
Add all cookie ingredients together and combine well, add to pan.
Bake for 15-20 mins, or until done and let cool.
Combine all frosting ingredients in a large bowl with a hand mixer until blended, spread on bars.
Add on cherries and chocolate and slice into 9 bars, enjoy!

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Questions of the day!

Do you prefer bars or cookies?

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EASY Cherry Smoothie Bowl (Paleo + Vegan!)

July 3, 2017 by Rachel 6 Comments

Date-sweetened Easy Cherry Smoothie Bowl is so thick, filling and nutritious! Also paleo, vegan and whole30 friendly!

Date-sweetened Cherry Pie Smoothie Bowl is so thick, filling and nutritious! Also paleo, vegan and whole30 friendly!

This Post is Sponsored by Natural Delights. As always, all opinions are my own.”

It’s soon hot out right now and I have no desire to eat anything warm aka oatmeal. I usually eat oatmeal all day everyday for breakfast unless it’s too hot and humid to even step outside, when that happens I know it’s time to switch to a thick and filling smoothie bowl.

Notice how I used the words “thick and filling” to describe my smoothie bowl because traditional smoothies do not fill me up at all. I need my smoothie to be full of nutritious and hearty ingredients to keep me full for more than an hour! Today’s smoothie recipe is a keeper, because it actually kept more full for more than 3 hours!

Now that cherry season is here, how could I not use them to make a wonderfully thick smoothie? I like cherries in two things: smoothies and pie, so of course I had to combine them! I usually love bananas in my smoothies to create a natural sweetness and creamy texture, but I didn’t want a banana taste to this smoothie, so instead I used Medjool Dates to sweeten this smoothie. Dates and cherries combine together to create for a delicious sweetness and ultra creamy and filling texture that you will swoon over!

What also gives this smoothie an extra “umph” is a quick and easy crunchy topping made in two minutes that consists of dates, coconut, and almonds. It’s like a raw granola and acts like “pie topping” making this smoothie extra satisfying and pie-like!

This smoothie is ready in 5 minutes or less and is made with:

Almond milk

Medjool dates

Frozen Cherries

Protein powder

Cinnamon

Crumbly topping

All smoothie lovers will rejoice over this delicious Cherry Pie Smoothie complete with a homemade raw crumble topping that is paleo, vegan and whole30 friendly!

EASY Cherry Smoothie Bowl (Paleo + Vegan!)

Print Recipe

Prep Time 10

Total Time 10

Ingredients

1/2 cup unsweetened almond milk
1-2 Natural Delight Medjool Dates pitted
1 1/2 cups frozen cherries
1 scoop unflavored or vanilla protein powder optional
pinch of cinnamon
Topping makes extra
3 Natural Valley Medjool Dates
1/4 cup almonds
2 tbsp unsweetened coconut flakes

Instructions

Add almond milk and dates to a blender and combine well.
Add in cherries, protein powder (if using), and cinnamon and combine, add into a bowl or glass.
Prepare topping by adding all ingredients into a food processor until "granola like" texture.
Add topping to smoothie bowl and enjoy!

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Question of the day!

How do you make your smoothies more filling?

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The BEST Gooey Flourless Avocado Brownies {7 Ingredients!}

June 27, 2017 by Bethany And Rachel 26 Comments

Flourless Avocado Brownies are so gooey and fudgey that you would never guess they are healthy! Also paleo, vegan and gluten-free!

Happy “finally” summer! I love summer, right now it’s wayyyy too humid for my liking. I wouldn’t mind the humidity as much if my hair didn’t frizz. One step outside and it goes from naturally wavy to a lion mane, gotta love it! Anyways, hope you are enjoying your summer right now! Let’s dive into today’s recipe: Gooey Flourless Avocado Brownies!

You guys already know how much we love flourless recipes, especially our zucchini brownies and lemon blueberry blondies! You guys seem to love em’ too, considering that they are some of our most popular recipes. Flourless recipes have the BEST texture, which is somewhat gooey and dense.

So being that our blog name is Athletic Avocado, it is only appropriate to make avocado brownies. I know that there are lots of version of avocado brownies, but this version is unique and inspired by our zucchini brownie base.

Avocado gives these brownies an extra rich and gooey texture, without tasting like avocado. Plus, they give an extra dose of healthy fats too.

Flourless Avocado Brownie Ingredients:

avocado

banana

baking soda

Substitutions for Flourless Brownies:

Cashew Butter: You may substitute smooth, natural nut butter such as almond butter or sunflower seed butter.

Maple Syrup: You may sub in any liquid sweetener such as honey or agave.

Chocolate Glaze: You may simply omit this glaze and just use chocolate chips instead.

How to Store Flourless Avocado Brownies:

You may store these brownies in the fridge for up to 2 weeks or freeze for a few months.

How to Serve Flourless Avocado Brownies:

These brownies are delicious served warm with ice cream or whipped cream, or served cold and maybe drizzled with sugar-free chocolate sauce and/or nut butter 🙂

Other Healthy Brownie Recipes:

Strawberry Cheesecake Brownies

Peanut Butter Pie Brownies

Dark Chocolate Zucchini Brownies

Peppermint Brownies

Turtle Pecan Brownies

Gooey Flourless Avocado Brownies

These gooey flourless Avocado Brownies are so fudgey and delicious that you would never guess that they are paleo, vegan and gluten-free!

7 Ingredient Gooey Flourless Avocado Brownies

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 20

Servings 9 brownies

Ingredients

1/2 ripe banana
ripe flesh of 1 avocado
1 cup cashew butter or almond butter make sure its natural and creamy!
1/3 cup maple syrup
3 tbsp dark cocoa powder
1/2 tsp baking soda
Chocolate chips
Glaze optional
1.5 tbsp coconut oil melted
1 tbsp dark cocoa powder
1 tbsp maple syrup
may double the glaze if you want a thicker layer!

Instructions

Preheat oven to 350 and line an 8x8 pan with parchment paper.
Add banana and avocado in a food processor and blend until smooth.
Add in cashew butter and blend.
Add in maple syrup, dark cocoa powder and baking soda, blend.
Add batter to a large bowl and stir in chocolate chips
Add batter to pan and bake for 20 minutes or until done.
Let cool and add glaze, if desired.
For glaze, combine all ingredients in a small bowl and mix well, add to brownies.
Enjoy 🙂
** For fodmap friendly, limit serving to 1/8 of recipe and use almond butter

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Romans 8:1: There is therefore now no condemnation for those who are in Christ Jesus.

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Date-Sweetened Cookies and Cream Ice Cream (Paleo + Vegan!)

June 15, 2017 by Bethany And Rachel 24 Comments

No-churn Cookies and Cream Ice Cream is so creamy and delicious you would never know its naturally sweetened with medjool dates, paleo, vegan and gluten-free!

Its finallllyyyy starting to feel like summer and you know what that means….. ICE CREAM!

No-churn Cookies n' Cream Ice Cream is so creamy and delicious you would never know its naturally sweetened, paleo, vegan and gluten-free!

“This Post is sponsored by Natural Delights. As always, opinions stated are my own.”

Every time I hear that jolly jingle from the ice cream truck I immediately feel a sense of happiness. My ice cream of choice has to be one with chunks. That’s the only way to go in my book, all the chunks puhleaseeeee. Don’t get me wrong,

I like plain vanilla bean but there is just something magical about the creaminess of the ice cream mixed with a different texture of some sort. I don’t discriminate but my top 3 picks have to be cookie dough, mint chocolate chip and cookies n’ cream.

So being the recipe creator I am, I just had to recreate my own version of cookies n’ cream ice cream made with real and whole ingredients that’s a piece of (ice cream) cake to make!

When most people create ice cream recipes these days, they usually use bananas for natural sweetness, and yes, I do like banana ice cream but sometimes I want ice cream that doesn’t have a banana-y taste to it, yah feel me? So that’s why I used medjool dates to naturally sweeten this ice cream.

Medjool dates are so underrated these days! They are an all natural energy boost, contain 50% more potassium then a banana and are low-glycemic making them the perfect all-natural sweetener.

I don’t just use any dates either, I use Natural Delights Organic Medjool Dates for the best tasting and highest quality dates the are grown without pesticides or additives.

Now let’s talk about this ice cream. Man, its super creamyyyyy that you would never believe its made without milk or cream! The creaminess comes from the full-fat coconut milk which gives it the most unreal texture.

This ice cream is good on it’s own but homemade raw cookie crumbles take it to the next level to achieve the “oreo-like” perfection. This ice cream is also so darn easy to make and does not require an ice cream maker!

Ingredients for this easy peasy and delishhhh ice cream are:

Full-fat coconut milk

Natural Delights Medjool Dates (for ice cream and cookies)

Almonds

unsweetened coconut

Cocao powder

This Cookies n’ Cream Ice Cream is so creamy and delicious that you would never guess its completely dairy-free, refined-sugar free, vegan and paleo friendly! It’s super easy to make and does not require an ice cream maker. This is the most perfect refreshing and wholesome summer treat.

Cookies n’ Cream Ice Cream (Paleo + Vegan!)

Print Recipe

Prep Time 15

Total Time 15

Ingredients

Cookies
3/4 cup almonds
2 tbsp unsweetened coconut flakes
6 dates pitted and soaked for 10 minutes
2-3 tbsp cocoa powder
Ice Cream
2 cans full-fat coconut milk
6 dates pitted
Other
White chocolate chips

Instructions

For Cookies: Combine almonds and coconut in food processor until crumbly. Add in dates and cocao powder. Roll into small balls and refrigerate for at least an hour
For Ice Cream: combine coconut milk and dates in a blender and combine until smooth. Pour in a glass baking dish or loaf pan and mix in cookies and white chocolate chips. Freeze for at least 3-4 hours, take out of freezer and let softened for 15-20 minutes before serving.

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Questions of the day!

What’s your favorite ice cream flavor?

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Blueberry Strawberry Rhubarb Skillet Cake {Paleo w/ a Vegan option}

June 12, 2017 by Bethany And Rachel 16 Comments

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

I just can’t stop, won’t stop baking. I’ve literally made 5 recipes within the past 4 days, all are which baked!

Its an obsession, but good thing our family does love eating all of our creations so nothing goes to waste. So this cake is one of the recipes I baked within the past few days, and boy was this cake so good it was gone literally within two days between me, Bethany, and my parents.

Needless to say, I’m super excited to share this recipe with you, even though I pretty much say that all the time but hey, there would be something wrong if I didn’t want to share it with ya ;).

Lets get right to the point….aka about this skillet cake. fresh berries are at their peak which means that they are so cheap! If you’ve got lots of extras, this cake is a great way to use them up. It really is the perfect summer treat.

Blueberry Strawberry Rhubarb Skillet Cake Ingredients:

Baking soda

Egg or flax egg

Berries and rhubarb

Substitutions for This Skillet Cake:

Almond flour: You may sub in regular flour, gluten-free flour, or another nut flour such as pecan flour or walnut flour.

Almond butter: You may sub in another natural nut butter such as cashew butter, pecan butter or sunflower seed butter.

Maple syrup: You may sub in liquid sweetener such as honey or agave.

Rhubarb and berries: You may omit any of these or use 2 1/2 cups of any type of berries of your choice.

Storing Blueberry Strawberry Rhubarb Skillet Cake:

Store this cake in the fridge for up to 2 weeks!

You Will Also Love These Recipes!

Strawberry Rhubarb Oatmeal Scones

Strawberry Rhubarb Chia Seed Jam

Strawberry Rhubarb Baked Oatmeal

Banana Blueberry N’Oatmeal Bake

Strawberry Shortcake Almond Butter Bark

This Strawberry Blueberry Rhubarb Skillet Cake is so easy to make and so delicious that you’d never guess it’s gluten-free, grain-free, paleo and vegan! It is the perfect healthy breakfast, snack or dessert made with wholesome ingredients that you can feel good about. Your family and friends will go crazy over this!

Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

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 applesauce
1 cup blueberries
1 cup sliced strawberries
1/2 cup diced fresh rhubarb

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 applesauce in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in blueberries, strawberries and rhubarb to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

Question of the day!

What’s yours favorite way to use up summer berries?

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Strawberry Shortcake Almond Butter Bark {Paleo & Vegan}

June 4, 2017 by Bethany 15 Comments

Be prepared to fall in love with this Strawberry Shortcake Almond Butter Bark! It tastes like the classic ice cream bar, but made with healthy ingredients! Paleo & Vegan friendly!

Guys, can you believe that it’s been 3 years here at Athletic Avocado!? Time has flown by so fast and we are incredibly grateful for every one of you, without you, Athletic Avocado would be nothing. We are so humbled at what God has done through our blog and couldn’t be more thrilled, all glory to Him. This is our favorite hobby and we can’t imagine our lives without it now. Its amazing to be able to do what you love every single day, such a blessing. Also bigggggg shoutout to our Brother-in-law, Nathaniel, who has helped us to set up this blog, taught us food photography and spent countless hours doing all the “techy things” for us! Now on to this awesome-sauce recipe!

It’s ice cream truck season y’all. Does it come by your neighborhood and daunt you with the repetitive jingle? Dang, that tune gets stuck in my head for hours on end. It’s the worst when your at the beach laying down trying to relax, am I right? Nonetheless, the ice cream truck can easily bring joy to one’s hear t on a hot summer day.

When I was younger, my favorite treat was the strawberry shortcake ice cream bars. They were (and still are) bomb. You can’t get an better than vanilla and strawberry ice cream with a shortcake coating, you just can’t.

This barks comes pretty darn close in taste with the classic ice cream bars, not even joking one bit. It can be made in an instant, and stashed in the freezer for whenever you feel like eating a little treat. Here’s what ya need:

Strawberries

Coconut cream

Coconut oil

Almond butter

Maple syrup

Freeze-dried strawberries

Graham crackers

Strawberry Shortcake Almond Butter Bark

Tempted to buy a treat at the good humor truck? Here’s an even better idea: Make this strawberry shortcake bark! It tastes like the classic ice cream bar, but is made with whole food ingredients! Super simple to make!

EASY Strawberry Shortcake Almond Butter Bark { Paleo & Vegan }

Print Recipe

Prep Time 10

Total Time 10

Ingredients

1/3 cup coconut oil melted
1/4 cup almond butter
1/4 cup strawberries
1/4 cup coconut cream
2 Tbsp. maple syrup
freeze dried strawberries
gluten-free crushed graham crackers

Instructions

Line a baking sheet with parchment paper. Set aside.
In a food processor, puree strawberries, coconut cream and one tablespoon of maple syrup until mixture is smooth and pink.
Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.
Pour onto parchment lined baking sheet and oread in an even thin layer.
Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
Sprinkle freeze-dried strawberries and crushed graham crackers on top.
Freeze for 30 minutes, or until hardened. Break into pieces.
Enjoy!
Store in an air tight container in fridge.

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Question of the day!

What’s your favorite frozen treat?

Mint Chocolate Chip No-Bake Cheesecake Bars {Vegan & Paleo}

May 15, 2017 by Bethany And Rachel 20 Comments

Mint Chocolate Chip No-Bake Cheesecake is completely vegan, made with just a few ingredients and one healthy and delicious dessert! Also paleo and gluten-free!

Hello loves! Today is a special day for us, it’s our 22nd birthday! Thank God for another year of life! We are so blessed in so many ways. To celebrate, I’m posting these incredibly amazing Raw Mint Chocolate Chip Cheesecake Bars for the win.

Do you like mint chocolate chip ice cream? When I was younger, that’s the only type of ice cream flavor that I would eat. I couldn’t get enough, and still can’t. There is just something about that fresh sweet combo that keeps me wanting more.

This cheesecake is made with fresh mint leaves, no extracts here. With fresh mint, you get the real minty taste. Only the real deal for you guys😘

Whether you like mint chocolate chip ice cream or you are obsessed with thin mint cookies, this cheesecake is for you. You’d be surprised how easy this recipe is, it’s comprised of a few simple ingredients:

Cashews

Mint

Coconut oil

Maple syrup

Vanilla

Chocolate chips

Coconut flour

Dark cocoa powder

Mint Chocolate Chip No-Bake Cheesecake Bars

If you love mint chocolate, be prepared to fall in love with these cheesecake bars! A dark chocolate shortbread crust is topped with fresh mint filling and studded with mini chocolate chips for a decadent no-bake dessert!

Mint Chocolate Chip No-Bake Cheesecake Bars {Vegan & Paleo }

Print Recipe

Prep Time 1 15

Total Time 1 15

Servings 9 bars

Ingredients

CRUST
1 cup coconut flour
1/4 cup dark cocoa powder
1/2 cup coconut oil melted
1/2 cup maple syrup
1/4 tsp. vanilla extract
FILLING
2.5 cup cashews soaked in water overnight then drained
2 cups fresh mint leaves
1/3 cup coconut oil melted
1/4-1/3 cup maple syrup
1/2 tsp vanilla extract
1/2 cup mini dark chocolate chips

Instructions

Line an 8x8 pan with parchment paper.
Combine all ingredients for crust in a bowl. Press evenly into bottom of pan and set aside while making the filling.
Add cashews in food processor/blender and process until creamy. Add in mint leaves, melted coconut oil, maple syrup, vanilla and combine well.
Take filling out of food processor and fold in mini chocolate chips.
Spread filling evenly on crust and place in freezer for an hour.
Slice into9 bars.
Enjoy!
*Crust based off of A Saucy Kitchen

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