So, you go sugar-free or low-carb for a while and then—BAM—one bite of a sweet cake or cookie or piece of bread and your cravings come back full force!
Ever notice that? It’s normal.
Sugar triggers pleasure receptors in your brain, and that causes you to want more and more and more.
And it’s a nasty cycle.
You crave sugar, so you eat it and then you keep eating it and then you feel sluggish and it’s just not a fun place to be in.
This is why I like to keep my sugar intake very low and my fat intake high. It keeps my sugar cravings at bay, it helps to balance my blood sugar, it keeps my brain fuelled and it provides me with lots of energy.
Plus, healthy fat is incredibly important for hormonal health.
In the meantime, test out this recipe and enjoy!!
- 3⁄4 cup (156 g) cacao butter, cut into small chunks
- 2 tbsp (27 g) coconut oil or ghee
- 3 tbsp (18 g) raw cacao powder
- 3 heaping tbsp (about 54 g) crunchy or smooth almond butter
- 1/4 tsp vanilla extract
- 1 pinch sea salt
- 2 tbsp (24 g) monk fruit, Swerve or liquid stevia, or to taste (optional)
- 1/2 cup (42 g) coconut chips, roughly chopped or broken into small pieces (chopped nuts would work well, too)
Line a large muffin tin with silicone liners or parchment baking cups. Over a double boiler, melt the cacao butter and coconut oil together. As they start to melt, add the cacao powder and almond butter, gently stirring everything together.
Add the vanilla, sea salt and sweetener of choice (if using). When melted, remove from the heat and stir in the coconut chips. Pour the mixture into the silicone muffin molds, filling just one-quarter of the way.
Place the muffin tin in the freezer for 1 hour to set. Then remove it from freezer when ready to eat. If you are using the silicone molds, the fat bombs pop right out with ease!
Nothing beats a no-bake recipe! I mean, does it get any easier?
I was heading into a meeting the other day and well, of course, I just had to bring something for everyone to munch on. I have a really hard time showing up to things empty handed, and so these bars were the perfect meeting snack!
And I should probably mention that I hadn’t recipe tested them before bringing them to the meeting, so everyone essentially became my guinea pig. And they were totally fine with that! I mean, who doesn’t love free food?
You can get really creative with this recipe and add or take out whatever ingredients you like! Some delicious additions would be dried cherries or blueberries, or even goji berries. If you want them a little less sweet, leave out the chocolate chips. As for the binder, I used rainforest butter.
If you haven’t tried this delicious nut butter yet, you are missing out. It’s a blend of cashew, brazil nut and coconut and it is deeeelish! Alternatively, you can use almond butter or even peanut butter. Regardless, any nut or seed butter would work well.
As with most recipes, nothing beats making them at home. You can control the ingredients that go in and avoid certain things such as: non-gmos, added sugars and preservatives, none of which should belong in a granola bar, let alone any recipe!
Hope you enjoy these no-bake bars as much as I did. They didn’t last long, as is the case with most of the recipes I bake 🙂
No-Bake Gluten Free Granola Bars
- 1 cup packed medjool dates, pitted
- 1/4 cup maple syrup
- 1/4 cup rainforest butter (or any nut butter you prefer)
- 3/4 cup raw nuts (such as pecans and almonds)
- 1 1/2 cups gluten free rolled oats
- 1/4 cup dairy free dark chocolate chips (Enjoy Life Brand)
- Place dates in a food processor and blend until a small ball is formed and dates are well broken up.
- Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
- Warm maple syrup and nut butter in a small saucepan over low heat. Mix until both are melted and well incorporated.
- Pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty, which is fine.
- Transfer to a shallow 8x8 brownie pan lined with parchment paper. Use your hands to press mixture into the pan, evenly spreading out across pan. You may need to use a spatula.
- Place them in the freezer to set for 15 minutes. Remove and cut into 10-12 bars. Store in an airtight container or ziplock bag in the fridge to keep fresh, or in the freezer for long term storage.
- *Feel free to add in additional nuts and/or seeds such as chia, flax or pumpkin seeds. Get creative and try out different ingredient pairings.
Holistic Wellness https://holisticwellness.ca/
You know I’m a fan of quality.
Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy.
Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy.
It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time!
It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!
Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free.
This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast!
I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing!
Blueberry Chocolate Chip Almond Butter Bars
- 1/4 cup coconut oil, melted
- 1/3 cup raw almond butter
- 1/4 cup maple syrup
- 1 egg
- 1 tsp ground vanilla bean or extract
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 cups almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1 cup fresh or frozen blueberries
- 1/4 cup Enjoy Life mini chocolate chips (optional)
- Preheat oven to 350F.
- In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
- Add in almond flour, coconut flour and baking soda. Mix together until well combined.
- Add the chocolate chips and mix again to incorporate.
- Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
- Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
- Bake in the oven for 25 minutes.
- Let cool in the refrigerator for at least 1-2 hours before serving.
Holistic Wellness https://holisticwellness.ca/
Happy Holiday Baking!
I promise, this is the easiest recipe ever!
I’m always on the lookout for ways to make simple, easy and healthy protein bars as they make for a quick grab and go snack.
This recipe is great as it requires no baking and very little clean up, which is perfect if you’ve got a kitchen full of hungry little monsters running around!
Feel free to add your own unique twists to the recipe. Dried fruits, cacao nibs, goji berries; these all make for healthy and tasty add ons. I kept my recipe simple with only a handful of ingredients.
These bars are loaded with healthy fats from almond butter, slow releasing carbs from wheat free rolled oats and the right amount of satiating protein. This combo is perfect for balancing blood sugar levels which will prevent you from reaching for that unhealthy sugary cookie at 3pm!
For more delicious recipes check out my ebook, The Qualitarian Cookbook! It’s full of 40+ whole food, gluten free and dairy free recipes. From juice to smoothies, breakfasts, dinners and dessert (yes… there are more protein bar recipes in the book!), I’ve got you covered for delicious and nutritious meals you can feel about about feeding to your family! Get your COPY HERE!