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19
Apr 15

Peanut Butter White Chocolate Protein Bars

VeganPeanutButterWhiteChocolateBars

I was in the checkout line at the health food store when a bin from local vendors caught my eye. Peanut Butter White Chocolate Protein Bars, the sign read. To me, it came as a screaming kind of message. I am totally not an impulse buyer but these bars had to be tasted! I don’t see peanut butter and white chocolate together often and I KNEW we didn’t have this combo on the blog. I picked up 3 bars for tasting and researching!

PB white chocolate Bars

Wow, peanut butter and white chocolate is my new favorite flavor combination! I want to eat nothing but those two lovelies from here on out. That should be taken as a warning!

I love this recipe for a few reasons. Like many protein bars, you feel like you are eating a dessert over something that is actually good for you! This recipe tastes like delicious cookie dough! They are refined sugar-free and protein-rich but they are also completely vegan. Bonus: You can make them as gluten-full or as gluten-free as you’d like.

HealthVeganPeanut-Butter-White-Chocolate-Bars3

All that good stuff makes it hard to believe these peanut butter white chocolate chip taste-like-cookie-dough bars are so healthy! Whip up a batch to see for yourself. If you love soft cookie dough, white chocolate and peanut butter, you’re in for the best treat!

Peanut Butter White Chocolate Chip Protein Bars (vegan, gluten-free option)
Print Recipe

3/4 cup Creamy Natural Peanut Butter
1/4 cup Maple Syrup
1/4 cup Almond Milk
2 teaspoons Pure Vanilla Extract
1/4 teaspoon Liquid Stevia
1/4 cup Vanilla Protein Powder
1/4 cup Oats (can use GF)
3 Tablespoons Ground Flax
3 Tablespoons Barley Flour (or substitute flour of choice)
1/8 teaspoon Cinnamon
1/3 cup Homemade White Chocolate Chunks

In a medium sized bowl, beat together the peanut butter, maple syrup and almond milk until blended and creamy. Add stevia and vanilla extract. Mix in the protein powder, oats, flax, barley flour and cinnamon. Gently mix in the chocolate chunks. Spread out onto a parchment lined 8 by 8 inch baking dish. Cover and place in the fridge to set for 30 minutes. Slice into 9 bars. Enjoy right away or store in the fridge for up to 5 days.


15
Apr 15

Green Ginger Orange Smoothie

Green Ginger Orange Smoothie

We all have mornings where we need something a little stronger to get us going. You know the days.

Maybe the night before you stayed up binge watching Revenge until the wee hours of the morning.  Maybe you cried yourself to sleep when your newly purchased honey leaked in the car.  Perhaps you woke up feeling totally under the weather despite eating the salvaged honey and getting enough sleep (in between Revenge).  Whatever the case, sometimes we need something a bit stronger than our usual morning O.J.

Something with a little zing. Something to put that pep in our step.

If you’re looking for some kick in the morning, this drink has it!  The kick can be modified to your taste and preference but sometimes, it’s just the thing you need.

What’s the kick we talk of?  Ginger!  Ginger is stellar in cookies and cinnamon rolls, but it’s also an amazing addition to smoothies.

Vegan Green Ginger Smoothie

If you’re fighting a cold, stomach problems or even morning sickness, give this smoothie a go.  Ginger has the awesome ability to help reduce nausea and improves the absorption of nutrients in the body.  It helps fight illness by reducing inflammation and strengthening the immune system.  If that weren’t enough in one smoothie, we added in the nutritious benefits from broccoli, oranges and dark leafy greens.  These foods are not only good for our immune systems but totally beautifying foods for our skin and hair because they are rich in antioxidants and vitamins A, B, C and K!

That’s something to drink to! Let’s give ourselves that health kick!

Bottoms up!

Green Ginger Orange Smoothie (vegan, sugar-free, gluten-free)
Print Recipe

1 cup Fresh Baby Spinach or Baby Kale
1 Large Frozen Banana
1 Large Orange, Peeled and seeded
3 Dates, pitted
2 Broccoli Florets
1/3 cup Almond or Coconut Milk
1-2 teaspoons Fresh Ginger (2 teaspoons only if you really like extra zing!)
5 Ice Cubes

Place all ingredients in a high powdered blender and blend until smooth and creamy. Serve over ice for an extra refreshing drink.

Serves 2


11
Apr 15

Vegan Lemon Coconut Bars

Sugar-Free Lemon Coconut Bars Natural Sweet Recipes

Let’s not make things weird, but I have an obsession with lemon.  And, I have to warn you these lemon coconut bars may induce a slight lemon obsession for you, too.  For example, you will probably go to sleep dreaming of these lemon bars sliced and stacked in perfect formation and wake up the next day calculating the time it will take you to be down in the kitchen sinking your teeth in their delicate layers.  Starting your day and ending your day with these lemon treats is normal, acceptable and welcomed. Let the obsession begin!

Vegan Lemon Coconut Bars www.naturalsweetrecipes.com

Lemon Coconut Bars are not your typical lemon bar but they have a special flavor and texture that almost makes them better!  They have an undeniably chewy date crust and the complimentary addition of coconut rounds out the lemon notes wonderfully.  The tops are studded with extra coconut over the soft lemon filling.  The slightly baked texture makes them melt in your mouth!  I like to eat them for dessert, but sometimes they are just too exciting to pass up during the morning hours.  Try to walk past them on your way out to work without grabbing a couple.  (Spoiler: you won’t be able to!)  And why not, when they are full of actual real, whole food ingredients?
 
Totally lemony!
Totally nutritious!
Totally obsession worthy!

Sugar-Free Lemon Coconut Bars Vegan Recipe

Vegan Lemon Coconut Bars (gluten-free, soy-free, sugar-free)
Print Recipe

Base:
8 soft Large Medjool Dates, pitted and finely chopped
2 Tablespoons melted, warm Coconut Oil
1/8 teaspoon Liquid Stevia
1/2 cup Oats
2 Tablespoons Almond Milk
4 Tablespoons unsweetened shredded Coconut, reserving 1 Tbs. for sprinkling

Filling:
1 Tablespoon Chia Seeds
4 Tablespoons Fresh Lemon Juice
1 Tablespoon Fresh Lemon Zest
1 Tablespoon Coconut Oil
2 Tablespoons Unsweetened Vanilla Almond Milk
3 Tablespoons Unsweetened Applesauce
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Liquid Stevia
2/3 cup Oat Flour

Preheat oven to 300 degrees. Line a standard loaf pan with parchment paper. In a small bowl, combine the lemon juice and chia seeds. Set aside. 

Mix together the finely chopped dates and warm melted coconut oil. Add the stevia, almond milk, oats and coconut. Mix until the mixture comes together. Scoop out mixture and press into the prepared pan.

In a medium bowl, combine the lemon juice/chia mixture with the lemon zest, coconut oil, milk and applesauce. Mix vigorously until the mixture comes together. If almond milk or applesauce are cold, it will cause the oil to seize, but keep mixing. Add the baking powder, salt, vanilla and stevia. Mix in the oat flour until just combined. Pour the wet mixture on to the date crust. Top the mixture with the 1 tablespoon remaining coconut shreds.

Place in the oven and bake for 18-22 minutes or until edges begin to turn golden brown and the middle is no longer wiggly, but be careful not to over bake. Cut into 1-inch squares. Store bars in an airtight container in the fridge for up to 5 days. 

Vegan Lemon Coconut Sugar-Free Bars