Dessert

Chocolate Peanut Butter Oatmeal Bites

Chocolate Peanut Butter Oatmeal Bites full of protein and fiber. This recipe is quick and easy, plus it’s delicious!

Make these energy bites and have breakfast, a snack, or even dessert ready to go. Having something ready to eat in the fridge is always helpful when you’re in a rush or if you just don’t want to make anything.

You can easily substitute the peanut butter with a different nut butter or sunflower seed butter, and you could try adding other things like dried fruit, cacao nibs, cacao powder, coconut, and more into the mixture.

Ingredients

  • 1 cup gluten free rolled oats
  • ½ cup peanut butter
  • ½ cup ground flaxseed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Desired amount of chocolate chips

Directions

  1. Add all the ingredients to a medium bowl.
  2. Stir until everything is combined.
  3. Let the mixture chill in the fridge for at least 20 minutes so it is easier to form into balls.
  4. Use a tablespoon sized scoop to scoop out the mixture and roll into balls.
  5. Enjoy right away or store in a sealed container in the fridge to eat later.

Rice Cake Peanut Butter Cup

I finally made the rice cake peanut butter cup that I have seen all over social media, and I am glad I did! This recipe is super easy and perfect for dessert or a snack. 

I am definitely gonna have to try this again but add other things under the chocolate, like jelly or bananas. 

Ingredients

  • 1 rice cake
  • 1-2 tablespoons peanut butter or any other nut butter
  • 2 tablespoons chocolate chips
  • ¼ teaspoon coconut oil
  • Pinch of sea salt flakes (optional)

Directions

  1. Spread the peanut butter on a rice cake.
  2. Use a double boiler or a microwave to melt the chocolate with the coconut oil.
  3. Once melted, pour the chocolate on top of the rice cake and spread it out evenly.
  4. Sprinkle sea salt flakes onto the chocolate.
  5. Put the rice cake on a piece of parchment paper and freeze for at least 15 minutes. Take it out of the freezer when you’re ready to eat.

Gluten Free Samoas Girl Scout Cookies

It’s Girl Scout Cookie season right now, but unfortunately I can’t eat most of them because they have gluten, so I made my own version of Samoas, which are my favorite. These can also be made dairy free and vegan with non-dairy chocolate chips.

This recipe only has four ingredients and can be made quickly!

Ingredients

  • 1 cup shredded coconut
  • 1 cup pitted dates
  • ⅓ cup chocolate chips
  • ½ teaspoon coconut oil

Directions

  1. Spread one cup of shredded coconut on a baking sheet. Toast in the oven at 400°F for 3-5 minutes or until golden brown. Keep an eye on this because the coconut can burn quickly. 
  2. Add the coconut and the dates to a food processor. Blend until combined. It should form a dough.
  3. Scoop the mixture out into tablespoon size pieces. Roll into balls and then form a flat cookie shape. Use a chopstick to make a whole in the middle. I was able to make a dozen cookies.
  4. Place the cookies on a lined cookie sheet and put into the freezer.
  5. Melt the chocolate with the coconut oil in a double boiler. Once melted, take the cookies out of the freezer.
  6. Dip each cookie into the chocolate to coat the bottom and place back on the cookie sheet. Drizzle the remaining chocolate on top of the cookies.
  7. Put the cookies back into the freezer for about 15 minutes to let the chocolate harden. 
  8. Once you’ve taken them out of the freezer, you can store the cookies in an airtight container in the fridge.

Snickers Stuffed Dates

If you’re craving a candy bar, then eat the damn candy bar! But if you want to try making your own version without all the processed ingredients, then this recipe is for you. Dates taste very similar to caramel, so adding some peanuts and chocolate makes it taste kind of like a Snickers bar.

I love having one of these when I’m craving something a little something sweet.

Ingredients:

  • 12 dates
  • ¼ cup nut butter (peanut butter, almond butter, etc.)
  • 2 tablespoons nuts (peanuts, almonds, etc.)
  • ¼ cup chocolate (can use chocolate chips or chop up a chocolate bar)
  • ½ teaspoon coconut oil

Directions

  1. Line a baking sheet with parchment paper.
  2. Pit all of the dates.
  3. Fill each date with nut butter and put them on the baking sheet. 
  4. Chop up the nuts.
  5. Use a double boiler to melt the chocolate. Add a few inches of water to a pot, and bring it to a simmer. Then, put the chocolate and coconut oil in a glass bowl and set it on top of the pot. Stir until melted over low heat. 
  6. Drizzle the dates with melted chocolate using a spoon, and then sprinkle on the chopped nuts. 
  7. Put the dates in the fridge until the chocolate has set (about 30 minutes).

Gluten Free Chocolate Peanut Butter Banana Muffins

Ingredients

  • 4 eggs 
  • 1 cup natural peanut butter (only ingredients are peanuts & salt)
  • 2 teaspoons vanilla
  • 1/4 cup raw honey or maple syrup
  • 4 overripe bananas
  • 1 teaspoon cinnamon
  • 1/2 cup cacao powder
  • 1/3 cup coconut flour
  • 1/3 cup freshly ground flax seed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line two 12-count cupcake pans with liners (I use these silicon liners) and spray each one with non-stick cooking spray (I usually use this avocado oil spray).
  3. In a large bowl beat the eggs. Add peanut butter and mix until smooth. 
  4. Mash up the bananas with a fork.
  5. Add vanilla extract, honey/maple syrup, and mashed bananas. Beat or mix until just combined.
  6. In a separate, medium-sized bowl combine all the dry ingredients.
  7. Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined.
  8. Fold in the chocolate chips.
  9. Evenly distribute the mixture into all the muffin tins and bake for about 20 minutes. Use a toothpick to test if the muffins are done. If the batter is still runny then bake a little bit longer. 
  10. Let the muffins cool and enjoy!

Chocolate Peanut Butter Shake

This smoothie is like a shake and it’s perfect for breakfast, lunch, or even dessert. It’s also pretty filling because of the oats, protein powder, and peanut butter.

I don’t typically measure out my ingredients when making smoothies. I usually just eyeball it, but I wanted to create some smoothie recipes with concrete measurements for people to recreate. To make this smoothie thicker, add more ice and if the smoothie isn’t blending very well, then add a little more almond milk. You could also add sweetener to this smoothie if you’d like, but I think it’s sweet enough with the banana. 

Ingredients

  • 1 banana
  • ¼ cup gluten-free rolled oats
  • A serving of chocolate protein powder (I used the Nuzest Digestive Support protein)
  • 2 teaspoons cacao powder
  • 1 tablespoon peanut butter
  • 1 teaspoon cinnamon
  • ½ cup almond milk
  • Ice (I probably used about 10-12 ice cubes, but you can add as much as you’d like. The more ice, the thicker the smoothie)
  • Cacao nibs to top (optional)

Directions 

  1. Blend together all the ingredients except the cacao nibs.
  2. Pour into a glass and top with cacao nibs and some more peanut butter, if wanted. 

Date Caramel

If you’re someone who has a sweet tooth or loves caramel, then this recipe is for you! This caramel is a lot healthier than store bought and is super easy to make. Serve this with apples, pretzels, or whatever else you’d like. This recipe is gluten-free, vegan, dairy free, and can be made nut free if you use Sunbutter. 

Ingredients:

  • 12 pitted medjool dates
  • 1 tablespoon nut or seed butter (I used Sunbutter)
  • ½ cup water (use more to make it thinner or less to make it thicker)
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Directions

  1. Add all the ingredients to a food processor.
  2. Blend until smooth. Stop and scrape down the sides as needed. Add more water if needed. 
  3. Scoop out into a dish to serve and enjoy!

Blueberry Zucchini Bread

I found a recipe for gluten free zucchini bread, and unlike most zucchini bread recipes, this one involved blending the zucchini up which is different, so I wanted to try it, but I didn’t like a lot of the ingredients or measurements, so I had to change the recipe up quite a bit, and after several tries this is what I came up with. This recipe is pretty easy to make, it just takes a little while to bake because it’s bread. I added fresh blueberries to this, but it’s not necessary. You could also add chocolate chips if you’d like. The zucchini makes the bread super moist, which makes it delicious, but be careful not too add more than two cups of zucchini, otherwise the bread will fall apart when you try to eat it. This recipe is gluten free and dairy free.

Ingredients

  • 1-2 cups chopped zucchini
  • 2 eggs
  • ½ cup oil (can use coconut, grapeseed, or avocado)
  • 1 teaspoon vanilla
  • ¾ cup almond flour 
  • ¾ cup cassava flour
  • ½ cup coconut sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Blueberries or other add-ins (optional)
  • The juice of half a lemon
  • 1 tablespoon powdered sugar

Directions

  1. Add the zucchini, eggs, oil, and vanilla to a blender and blend until it’s all mixed together.
  2. In a large bowl mix together the flours, sugar, baking powder, baking soda, cinnamon and salt.
  3. Pour the zucchini mixture into the bowl and mix with the dry ingredients.
  4. Fold in blueberries, chocolate chips, or anything else you want (optional).
  5. Pour the mixture into a greased loaf pan.
  6. Bake at 325 F for about an hour.
  7. Use a toothpick to check if the bread is ready after an hour. If it’s still not cooked, let it bake about 5-10 more minutes and check again.
  8. Let the bread cool off.
  9. In a small dish, mix the lemon juice and powdered sugar together, then drizzle over the loaf of zucchini bread.

Gooey Peanut Butter Chickpea Blondies

These chickpea blondies are so delicious and can easily be made vegan! My family devoured these within days, so I’ll have to make more in the future. This is another recipe using a can of chickpeas, so keep the liquid to make my chocolate mousse or another recipe!

Ingredients

  • A can of rinsed and drained chickpeas (keep the liquid to use in other recipes if you want)
  • ¾ cup brown sugar
  • ⅓ cup peanut butter (or any nut butter)
  • 1 teaspoon vanilla
  • ¼ cup almond flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Desired amount of chocolate chips (use non-dairy chocolate chips for vegan)

Directions 

  1. Add all of the ingredients except the chocolate chips to a food processor and blend until combined.

2. Fold in chocolate chips

3. Pour the dough into an 8×8 inch pan lined with parchment paper and spread evenly with a spatula.

4. Sprinkle more chocolate chips on top, if desired.

5. Bake at 350 F for about 30 minutes. Let cool and enjoy!