Cacao Cherry Protein Energy Bites (GF,V)


Time: 10 minutes

Ingredients:
1 1/2 c. pitted, dried dates
1/2 c. raw almonds
1 1/2 tbsp. hemp seeds
1 tsp. maca powder
1/3 c. Vega Sport Performance Protein mix (or substitute with your favorite performance mix)
1/2 c. cacao nibs
1/2 cup dried cherries
2 tbsp. liquid coconut oil
2-4 tbsp. filtered water (start small, add as needed to form into balls)

Directions:
Using a high powered food processor, pulse dates and almonds until they resemble course meal. Add the rest of the ingredients, except the water and pulse until it starts to form. Open lid and feel to see if it will stick together into balls. If not, put the lid back on, pulse and add a few tablespoons of water until it is just slightly tacky. Roll into 15 balls and refrigerate to harden. Store in freezer and pull out as needed!


Nutritional Estimations per Bite: Calories 146. Total Fat 6 g. Cholesterol 0 mg. Sodium 43 mg. Potassium 120 mg. Total Carbs 18 g. Fiber 3 g. Sugars 12 g. Protein 4 g. Vitamin A 1%. Vitamin C 2 %. Calcium 2%. Iron 3%.

Print this recipe!

Read the blog post!


Peanut Butter Oatmeal Blondies (GF,V)

Time: 1 hour

Ingredients
1 c. gluten-free flour all purpose mix (or regular flour if you aren’t gluten-free)
1 c. gluten-free old fashion oats
1 tsp. baking soda
1/4 tsp. kosher salt

1/2 c. brown sugar
3/4 c. natural low sugar, low sodium creamy peanut butter
1 tbsp. vanilla extract
1/2 c. unsweetened almond milk

1/3 to 1/2 c. chocolate chips


Directions:
Preheat oven to 350 degrees. Line 8x8 pan with parchment paper.
In a medium bowl, combine the first 4 dry ingredients and blend together. Set aside.
In a standup mixer, beat the sugar and peanut butter about 2 minutes until light and fluffy, adding in the vanilla extract at the end to blend. On a lower speed, slowly add in the dry mixture and once combined, mix for 30 seconds until it starts forming loose clumps. Then slowly add in the almond milk until the dough just forms and all the dry is incorporated into the wet mixture. Remove from mixer and stir in your preferred amount of chocolate chips.

In the pan, press in the dough with wet fingers to a level it out. Bake for 25-30 minutes or until toothpick comes out clean. Let cool and cut into blondie squares.

Serves 10.


Nutritional Estimations: Calories 291. Total Fat 13 g. Cholesterol 0 mg. Sodium 227 mg. Potassium 4 mg. Total Carbs 36 g. Fiber 3 g. Sugars 16 g. Protein 7 g. Vitamin A 1%. Vitamin C 0%. Calcium 4%. Iron 8%.

Print the recipe!

Read the blog post!


Almond Lemon White Chocolate Chip Cookies (GF,V)

Chewy Almond Lemon White Chocolate Chip Cookies (GF,V) from www.fernsandpeonies.com

Almond Lemon White Chocolate Chip Cookies (GF,V)

Time: 45 minutes

Ingredients:
1 tbsp. flaxseed meal
3 tbsp. water

1 c. almond meal
1 c. ground oats (always use certified gluten-free brands)
1/3 c. gluten-free all purpose flour mixture
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt

1/2 c. Earth Balance vegan stick butter (1 stick), softened
1/4 c. granulated sugar
1/4 c. brown sugar
Zest of 1 lemon
2 tsp. vanilla extract (or 1 tbsp. if using homemade vanilla extract)
1/4 tsp. almond extract

1/2 c. vegan white chocolate chips (I like King David brand)

Directions:
Preheat oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper.

In a small cup or bowl, mix the flaxseed meal and water and set aside to thicken.

In a bowl, mix together the dry mixture of the almond meal, ground oats, gf flour, baking soda and powder and salt.
Note on making ground oats: Very easy to do in your Vitamix or a food processor; process until a powdery mixture, approx. 30-45 seconds. Does not have to be perfect!

In your stand up mixer, whip the softened butter and both sugars for a minute on a medium setting. Reduce speed to low and add the lemon zest and both extracts. Slowly mix in the dry mixture just until combined. Remove from your stand and spoon mix in the white chocolate chips.

Using your medium size, levered ice cream scooper, scoop out your cookies, leaving a little room for spreading. With wet fingers, gently press down to slightly flatten the uncooked cookies.

Bake for 14-17 minutes, until golden around the edges. Completely cool before eating.

Makes 20 - 24 cookies

Nutritional Estimations for 2 cookies: Calories 201. Total Fat 14 g. Cholesterol 0 mg. Sodium 215 mg. Potassium 13 mg. Total Carbs 17 g. Fiber 2 g. Sugars 11 g. Protein 3 g. Vitamin A 2%. Vitamin C 2%. Calcium 5%. Iron 9%.

Print the recipe!

Read the blog post!


Vanilla Chai Tea Pumpkin Bread with Cinnamon Streusel Topping (GF,V)

Gluten-free and vegan Vanilla Chai Tea Pumpkin Bread with Cinnamon Streusel Topping. www.fernsandpeonies.com

Time: 30 minutes prep, 1 hour bake

Ingredients:
Dry:
2 1/4 c. gluten-free all purpose flour blend (I like Cup4Cup here)
1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice

Wet:
1 chai tea bag
1/2 c. reduced sugar vanilla almond milk, warmed
1 c. pumpkin puree (not pumpkin pie puree)
1/2 c. melted coconut oil
1/2 c. pure maple syrup
1 tsp. vanilla extract

Streusel topping:
1/4 c. brown sugar
1/2 c. gluten-free old fashion oats
1 tsp. cinnamon
3 tbsp. diced cold earth balance butter

Directions:
Preheat oven to 350 degrees. Line a bread pan with parchment paper.

Seep the chai tea bag in the warmed vanilla almond milk for at least 5 minutes. Squeeze out the tea bag and discard.

In a small cup or bowl, mix the dry ingredients and set aside.

In a stand-up mixer, mix together the wet ingredients, including the seeped vanilla chai tea milk, just to combine. Slowly add the dry ingredients, just until combined. Do not over mix here!

Place in your bread pan and set aside to make the topping.

In the empty dry ingredient bowl, add all ingredients for the streusel topping. Using your clean hands, massage the cold butter into the other ingredients until it all starts clumping together. Crumble the topping onto the top of the unbaked bread mixture and place in center of the oven to bake.  

Bake for an hour, but start checking at 50 minutes. When a toothpick comes out clean it is ready to come out. Keep in mind that oven temperatures vary and you may need 10 minutes either way for your bread to come out right. Completely cool before eating.

Makes 8 slices.

Nutritional Estimations for 1 slice: Calories 458. Total Fat 23 g. Cholesterol 0 mg. Sodium 353 mg. Potassium 53 mg. Total Carbs 63 g. Fiber 7 g. Sugars 27 g. Protein 5 g. Vitamin A 18%. Vitamin C 2%. Calcium 8%. Iron 14%.

Print the recipe!

Read the blog post!


Apricot Glazed Apple Tart (GF,V)

Apricot Glazed Apple Tart (GF,V) from www.fernsandpeonies.com

Time: 1 hr 45 minutes

Ingredients:
Crust:
1 1/2 c. almond meal
5 gluten-free graham crackers (Kinnikinnick makes a gf,v version)
1/3 c. Earth Balance butter
1/4 c. pure maple syrup
1 tsp. ground cinnamon
1/2 tsp. kosher salt
Filling:
3 macintosh or apple crisp apples, peeled, cored and sliced then
3 tbsp. pure maple syrup
1/2 tsp. ground cinnamon
Glaze:
10 oz. apricot preserves

Directions:
Preheat oven to 350 degrees. Heavily grease a 10 inch tart pan or 4 small tart pans (coconut oil works good here but you can use Earth Balance or vegan shortening as well).

In a food processor, pulse the graham crackers to crumbles and then add the rest of crust ingredients. Pulse to combine until a ball forms. Lightly press into your tart pan, making sure not to press too hard or you won’t be able to get it out of the pan once it is done. Using a fork, poke the dough a few times. Bake for 15 minutes and then remove, leaving the oven on.

In the meantime, peel, core, and thinly slice your apples. Set aside. In a small bowl, mix the maple syrup and cinnamon. Arrange your apples on the blind-baked tart crusts to overlap. With a pastry brush, brush the syrup/cinnamon mixture on the top of the arrangement and put back in the oven and bake an additional 40 minutes. Remove from oven.

10 minutes before the tarts come out of the oven, heat the apricot preserves on the stove top until it is liquid and pliable. With a small colander over a bowl, pour the liquid apricot preserves over the colander to separate the whole apricot pieces from the liquid.

Using your pastry brush again, once you remove the tarts from the oven, brush the liquid apricot glaze over the tart. Let cool completely before serving.  

Serves 8.


Nutritional Estimations: Calories 389. Total Fat 18 g. Cholesterol 0 mg. Sodium 247 mg. Potassium 64 mg. Total Carbs 54 g. Fiber 4 g. Sugars 41 g. Protein 5 g. Vitamin A 1%. Vitamin C 8%. Calcium 7%. Iron 6%.

Print the recipe!

Read the blog post!


Oatmeal Walnut Chocolate Chip Cookies with Cinnamon Raisin Option (GF,V)

Oatmeal Walnut Chocolate Chip Cookies (GF,V) with Cinnamon Raisin Option. By www.fernsandpeonies.com

Time: 1 hour

Ingredients:
Dry:
3 c. gluten-free old fashion oats
1 c. gluten-free all purpose flour mixture
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt

Binder:
1 tbsp. flaxseed meal
3 tbsp. warm water

Wet:
1 1/2 sticks (12 tbsp.) Earth Balance vegan stick butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 tsp. vanilla extract

Extras:
3/4 c. vegan chocolate chips
1/2 c. walnut pieces
or
3/4 c. raisins
1 1/2 tsp. ground cinnamon

Directions:
Preheat oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper.

In a small cup or bowl, mix the flaxseed meal and water and set aside to thicken.

In a bowl, mix together the dry ingredients and stir to combine. Set aside.

In your stand up mixer, whip the softened butter. both sugars and the vanilla extract for a minute on a medium setting. Reduce speed to low and slowly mix in half of the dry mixture. Add the flaxseed meal wet mixture and then add the rest of the dry ingredient mixture. Mix until just combined. Remove from your stand and spoon mix in the nuts and chocolate chips.

If you are making the cinnamon raisin version, add the ground cinnamon to the dry mixture. And once the batter is made, soon mix in the raisins.

Using your medium size, levered ice cream scooper, scoop out your cookies, leaving a little room for spreading. With wet fingers, gently press down to slightly flatten the uncooked cookies.

Bake for 15-20 minutes, until golden around the edges.

Makes 35 - 40 cookies

Print the recipe!

Read the blog post!


Oatmeal Raisin Cookies (GF, V)

Vegan & Gluten-free Oatmeal Raisin Cookies. Wholesome goodness by www.fernsandpeonies.com

Time: 1 hour

Ingredients:
Dry:
3 c. gluten-free old fashion oats
1 c. gluten-free all purpose flour mixture
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. ground cinnamon

Binder:
1 tbsp. flaxseed meal
3 tbsp. warm water

Wet:
1 1/2 sticks (12 tbsp.) Earth Balance vegan stick butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 tsp. vanilla extract

1/2 c. walnut pieces
3/4 c. raisins

Directions:
Preheat oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper.

In a small cup or bowl, mix the flaxseed meal and water and set aside to thicken.

In a bowl, mix together the dry ingredients and stir to combine. Set aside.

In your stand up mixer, whip the softened butter. both sugars and the vanilla extract for a minute on a medium setting. Reduce speed to low and slowly mix in half of the dry mixture. Add the flaxseed meal wet mixture and then add the rest of the dry ingredient mixture. Mix until just combined. Remove from your stand and spoon mix in the nuts and raisins.

Using your medium size, levered ice cream scooper, scoop out your cookies, leaving a little room for spreading. With wet fingers, gently press down to slightly flatten the uncooked cookies.

Bake for 15-20 minutes, until golden around the edges.

Makes 35 - 40 cookies

Nutritional Estimations for 1 cookie: Calories 129. Total Fat 5 g. Cholesterol 0 mg. Sodium 144 mg. Potassium 29 mg. Total Carbs 19 g. Fiber 1 g. Sugars 10 g. Protein 2 g. Vitamin A 0%. Vitamin C 0%. Calcium 2%. Iron 4%.

Print the recipe!

Read the blog post!


Orange Cranberry Almond Bread (GF, V)

Gluten-free, Vegan Orange Cranberry Almond Bread by www.fernsandpeonies.com

Time: 30 minutes prep, 1 hour 10 minutes to bake

Ingredients:
Dry:
1 1/2 c. gluten-free all purpose flour blend (I like Cup4Cup here)
1/2 c. almond meal
3/4 tbsp. baking powder
1 tsp. kosher salt

Flaxseed meal eggs:
2 tbsp. flaxseed meal
5 tbsp. warm water

Wet:
1/2 c. Earth Balance butter, softened
3/4 c. organic sugar
3/4 c. unsweetened almond milk
1/4 c. orange juice
1 tsp. almond extract
zest from 1 orange

1/2 c. light dried cranberries

Optional topping:
1 c. vegan confectioners sugar, sifted
1 1/2 tbsp. orange juice

Directions:
Preheat oven to 350 degrees. Line a bread pan with parchment paper.

In a small cup, mix the flaxseed meal with water and set aside to thicken.

In a small bowl, mix the dry ingredients and set aside.

In a stand-up mixer, mix together the wet ingredients, including the thickened flaxseed meal mixture, just to combine. Slowly add the dry ingredients, again just until combined. Do not over mix here! Remove from mixer and stir in your dried cranberries.

Fold into your lined bread pan and bake for an hour to an hour and 10 minutes. When a toothpick comes out clean it is done. Keep in mind that oven temperatures vary and you may need 10 minutes either way for your bread to come out right. Let sit for 10 minutes on top of the stove and then pick up with the parchment paper sides and transfer onto a plate for drizzling your topping (if choosing that option, otherwise move to a wire rack and serve when cooled).

In a small bowl, whisk your sifted (lump free!) confectioners sugar and juice until it forms a thick liquid consistency. Drizzle over your bread. Let sit for 10 minutes and then move to a wire rack. Cool completely before eating.

Makes 8 - 10 slices.

Nutritional Estimations for 2 slices with glaze: Calories 405. Total Fat 15 g. Cholesterol 0 mg. Sodium 356 mg. Potassium 31 mg. Total Carbs 64 g. Fiber 2 g. Sugars 41 g. Protein 4 g. Vitamin A 1%. Vitamin C 5%. Calcium 7%. Iron 2%.

Print the recipe!

Read the blog post!


Banana Bread (GF,V)

Gluten-free and Vegan Banana Bread by www.fernsandpeonies.com Where alternative diets turn delicious.

Time: 20 minutes prep, 1 hour to bake

Ingredients:
Dry:
1 3/4 c. gluten-free all purpose flour blend (I like Cup4Cup here)
1/2 c. almond meal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt

Vegan buttermilk mix:
1/3 c. unsweetened almond milk + 3/4 tsp. apple cider vinegar

Wet:
3 ripe large bananas, mashed
1/2 c. vegan sugar
1/2 c. vegan brown sugar
1/4. c. unsweetened apple sauce
2 tsp. vanilla extract

1/2 c. chopped walnuts, optional

Directions:
Preheat oven to 350 degrees. Line a 9 inch bread pan with parchment paper.

In a small cup, mix the almond milk and vinegar and set aside to curdle for 5 minutes.

In a small bowl, mix the dry ingredients and set aside.

In a stand-up mixer, mashed your bananas. Add the rest of the wet ingredients, including the milk/vinegar mixture, just to combine. Slowly add the dry ingredients, again just until combined. Do not over mix here! Remove from mixer and stir in your chopped walnuts.

Fold into your lined bread pan and bake for an hour, adding or taking away an additional10 minutes as needed. When a toothpick comes out clean it is done. Keep in mind that oven temperatures vary and you may need 10 minutes either way for your bread to come out right. Let sit for 10 minutes on top of the stove and then pick up with the parchment paper sides and transfer onto a cooling rack.


Makes 8 slices.

Nutritional Estimations for 1 slices: Calories 342. Total Fat 8 g. Cholesterol 0 mg. Sodium 201 mg. Potassium 211 mg. Total Carbs 67 g. Fiber 3 g. Sugars 38 g. Protein 5 g. Vitamin A 1%. Vitamin C 13%. Calcium 9%. Iron 5%.

Print the recipe!

Read the blog post!


No-bake Chocolate Peanut Butter Bites (GF, V, Refined SF)

No-Bake, Almost Raw, Chocolate Peanut Butter Bites. Gluten-free, Vegan and Refined Sugar-free. Visit me at www.fernsandpeonies.com

Time: 15 minutes

Ingredients:
First layer:
1 1/2 c. raw almonds
1 1/2 c. dates
1/4 c. cacao powder
2 tsp. vanilla extract
3 tbsp. responsibly sourced coconut oil, melted

Second layer:
1 c. raw almonds
1 c. dates
2/3 c. natural peanut butter, room temp to soften
2 tsp. vanilla extract
1/2 tsp. kosher salt
1 tbsp. coconut oil, melted

Optional toppings:
1/4 c. cacao nibs
1/4 c. roasted, unsalted peanuts
1/2 tsp. kosher salt


Directions:
First layer:
In your food processor, blend the almonds10-15 seconds until they form a course meal. Add the rest of the ingredients, other than the coconut oil, and process another 10-15 seconds to combine. Add 2 tbsp. coconut oil and blend. If mixture is not sticky enough, add last tbsp. of the oil. The moisture in your dates will determine how much coconut oil you will need in the end.

Pour into a lined small cake pan. Press to mold a even layer. Set aside.

Second layer:
In your food processor, blend the almonds10-15 seconds until they form a course meal. Add the rest of the ingredients, other than the coconut oil, and process another 10-15 seconds to combine. Add the coconut oil and blend.
Pour out on top of your first layer. Press to mold a second even layer.

Optional toppings:
Place all three on a cutting board and use a large knife to chop, combine and break up the peanuts.

Press lightly into your top layer.

Place in refrigerator for an hour to set. Best eaten and stored either at refrigerator or room temp (layers may separate stored in the freezer). Store your bites in airtight container.


Print the recipe!

Read the blog post!


Orange Pecan Sandies with Orange Butter-cream Frosting Sandwich Option (GF,V)

Vegan & Gluten-free Orange Pecan Sandie Cookies with Orange Butter-cream Frosting Sandwich Option. Get the recipe at www.fernsandpeonies.com

Time: 1 hour (with add’l1 hour freeze tea cookie option)

Ingredients:
Dry:
1 c. almond meal
1 c. gluten-free old fashion oat flour (to make grind in a Vitamix or food processor)
1/2 c. gluten-free all purpose flour mixture (I like Cup4Cup)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt

Wet:
1 sticks (8 tbsp.) Earth Balance vegan stick butter, softened
1/4 c. granulated vegan sugar
1/4 c. vegan brown sugar
2 tsp. vanilla extract
zest from one washed orange
2 tbsp. fresh orange juice

1/4 c. finely chopped pecan pieces

Directions:
Preheat oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper.
In a bowl, mix together the dry ingredients and stir and fluff with a fork to combine. Set aside.

In your stand up mixer, whip the softened butter. both sugars and the vanilla extract for a minute on a medium setting. Add the orange zest and orange juice for an additional 30 seconds to incorporate. Reduce speed to low and slowly mix in the dry mixture. Mix until just combined; don’t over mix. Add in the pecan pieces.  

Drop Cookie Instructions:
Using your medium size levered ice cream scooper, scoop out your cookies, leaving a little room for spreading. With wet fingers, gently press down to slightly flatten the uncooked cookies.

Bake for 15-17 minutes, until lightly golden around the edges. Makes approximately 18-20 cookies.
Tea Cookie Instructions:
Tear out a sheet of wax or parchment paper approx. 24 inches long. Drop the dough in multiple piles along the center of the paper, length-wise and start to roll and work the dough using the wax paper to form a solid, tight log. Wrap in the wax paper, roll and twist ends closed. Freeze 1 hour to harden.
Unwrap log on a cutting board and cut log into 1/4 inch slices. Lay out on lined baking sheet.

Bake for 13-15 minutes, until lightly golden around the edges. Makes approximately 28-30 cookies.

Orange Frosting Sandwich Option:
4 tbsp. Earth Balance vegan stick butter, room temp
2 c. vegan confectioners sugar, sifted to remove lumps
1 tsp. vanilla extract
2 tbsp. orange juice

In stand up mixer with whisk attachment, beat vegan butter for 2 minutes - stopping and scraping down sides as needed. Add vanilla and orange juice and beat for an additional 30 seconds. Reduce speed and slowly add in the confectioners sugar until fully combined and a smooth frosting appears. Transfer to a airtight container and refrigerate 1 hour before using.

Spread frosting on a cookie and sandwich another on top, pressing down gently.

Print the recipe!

Read the blog post!


Almond Joy Cookies (GF,V)

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

Time: 1 hour

Ingredients:
Dry:
1 1/2 c. gluten-free all purpose flour (I like Cup4Cup brand)
1 tsp. baking soda
1/2 tsp. kosher salt

Flax Egg:
1 tbsp. flaxseed meal
3 tbsp. water

Wet:
1/2 c. vegan stick butter, softened
3/4 c. unsweetened almond butter
1/4 c. vegan granulated sugar
1/4 c. coconut sugar
1/2 c. vegan brown sugar
2 tsp. vanilla extract

Additions:
1/2 c. raw almonds, roughly chop
1/2 c. dark or bittersweet vegan chocolate chips or 2 oz. vegan dark chocolate, chopped
3/4 c. large unsweetened coconut flakes
 
Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a silicone mat.

In a small cup, combine the flax egg ingredients. Let sit for 5 minutes.

In a bowl, add all dry ingredients and mix to combine.

In your stand-up mixer with paddle attachment, mix all wet ingredients, including the flax egg mixture. Mix for 2 minutes until it forms a creamy consistency. Slowly add in the dry ingredient mixture just until combined. Remove from mixer and carefully stir in the chopped almonds, chocolate and coconut flakes with a wooden spoon.

Using your levered ice cream scooper, scoop out a dozen cookies onto the sheet, leaving plenty of space between. Slightly flatten with your fingers before putting into the oven.

Bake for 13-15 minutes, until lightly brown around the edges. Remove and set on cooling rack.

Makes approx. 25-30 cookies.

Print the recipe!

Read the blog post!


Revised Peanut Butter Chocolate No Bake Bites (V, GF, Refined SF)

Vegan, gluten-free and refined sugar-free new and improved upon recipe for No-bake Peanut Butter Chocolate Bites from www.fernsandpeonies.com

Time: 20 minutes

Ingredients:
First layer:
1 1/2 c. raw almonds
1 1/2 c. dates
1/4 c. cacao powder
2 tsp. vanilla extract
5 tbsp. sustainably sourced coconut oil, melted

Second layer:
1 c. raw almonds
1 c. dates
3/4 c. natural peanut butter, room temp to soften
2 tsp. vanilla extract
1/2 tsp. kosher salt
2 tbsp. water

Chocolate topping:
1/4 c. sustainably sourced coconut oil, melted
1/4 c. cacao powder
1 tbsp. pure maple syrup

1/4 c. chopped peanuts

Directions:
First layer:
In your food processor, blend the almonds10-15 seconds until they form a course meal. Add the rest of the ingredients, other than the coconut oil, and process another 10-15 seconds to combine. Add 5 tbsp. coconut oil and blend.

Pour into a lined small cake pan. Press lightly to mold a even layer. Set aside.

Second layer:
In your food processor, blend the almonds10-15 seconds until they form a course meal. Add the rest of the ingredients, other than the coconut oil, and process another 10-15 seconds to combine. Add the water and blend.
Pour out on top of your first layer. Press to mold a second even layer.

Chocolate topping:
In a small bowl, whisk together the coconut oil, cacao powder and maple syrup to combine. Pour over the second layer and move the pan around to evenly spread it over the top.

Sprinkle with chopped peanuts.

Place in freezer for 2 hours to set. Store your bites in airtight container in the refrigerator or freezer.

Print the recipe!

Read the blog post!