Vegan Peanut Butter Blossoms (Clean)

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Christmas is only 4 days away! These past few days have been fully dedicated to Christmas prep, and I mean purely Christmas prep. Yesterday, I spent the entire morning putting up Christmas window stickers with my mom, spent the afternoon shopping for more gifts, and spent the night wrapping gifts. I’ve probably spent at least 5 hours wrapping gifts in the past few days, but it’s all worth it. Not to brag or anything, but those gifts are looking pretty damn good. I’d show you now, but I think I’ll save that for a separate Christmas post where I can show off how festive my house is at the moment.

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Pop quiz: Why did I choose to make peanut butter blossoms?

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Answer: Because Hershey’s kisses were on buy-one-get-one-free and I didn’t know what to do with all of them ^_^ (If anyone has suggestions, I’d be happy to hear them!)

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Let’s focus on these peanut butter blossoms. I do realise that the cookie-to-chocolate proportion is a little off, but hey – more chocolate is never a bad thing, right?

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These cookies are so easy to make and are perfect for sharing during Christmas! You could even wake up half an hour early on Christmas Eve to bake these cookies – they’re that quick! You just throw together a bunch of ingredients, bake them for just under 10 minutes, stick a Hershey’s kiss on top of each one and voila! Cookies!

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What I love about these is the perfect pairing of both textures and flavours. The cookie has the wonderful texture of a crunchy cookie, while the chocolate just melts in your mouth. In terms of flavour – peanut butter and chocolate is a classic flavour combo, and all classics exist for a reason – because they pair so damn well together!

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This may perhaps be my last post before Christmas, so I wish you all a Merry Christmas and I hope that you get to spend time with your loved ones, receive lots of gifts, and eat delicious food. I know I will 😉

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Vegan Peanut Butter Blossoms

Adapted from Amy’s Healthy Baking

Ingredients

  • 1 cup (120g) white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white, room temperature or 3 tbsp aquafaba
  • 1 tablespoon (15mL) almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (64g) natural peanut butter
  • 1/2 cup (96g) coconut sugar
  • 15-20 dark chocolate kisses

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a small bowl, whisk together the flour, baking powder, and salt
  3. In a medium bowl, whisk together the aquafaba/egg white, almond milk, and vanilla extract
  4. Stir in the peanut butter until fully combined
  5. Stir in the coconut sugar
  6. Stir in the flour mixture (you may want to use your hands for this part) until a dough forms
  7. Roll the dough into 15-20 spheres and place onto a baking sheet lined with a parchment paper or a silicone baking sheet. Flatten each sphere until it’s larger than the base of the chocolate kisses
  8. Bake for 8-10 minutes. While the cookies bake, unwrap the chocolate kisses
  9. As soon as the cookies come out of the oven, press a chocolate kiss into the centre of each one*
  10. Allow the cookies to cool and the chocolate kiss to set before serving. Serve at room temperature

*If you don’t want the kisses to soften and have a truffle-like consistency at room temperature, place the cookies into the freezer immediately to prevent the kisses from warming up

4-Ingredient Healthy Chocolate Chip Cookie Dough (Clean)

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I’ve been making cookies a lot these days, and I’ll admit that I’ve been eating a lot of the raw cookie dough as well (*gasp* salmonella!), but hey – I’m not sick yet!

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Anyways, you can stop making excuses for eating the raw cookie dough (“I’m making sure the cookies will taste good…”). Instead – you may as well just make an entire batch of safe-to-eat cookie dough. Wait, no…sorry, I meant an entire batch of safe-to-eat healthy cookie dough!

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I swear, this healthy cookie dough is healthier than any baked-cookie dough you’ve ever had, but it tastes just as good. It has the same sweetness and flavor and texture and it’s studded with plenty of chocolate chips. Except, with this one, you don’t need to worry about raw eggs or raw flour or any other bad stuff.

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All you need is to grab 3 ingredients, throw them all into a food processor, throw on some chocolate chips, grab a spoon, and dig in!

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4-Ingredient Healthy Chocolate Chip Cookie Dough

Ingredients

  • 1 (400g) can white beans or garbanzo beans, drained and rinsed
  • 1/2 cup peanut butter, crunchy or smooth
  • 2 tbsp honey (can sub with any liquid sweetener of choice)
  • 1/2 cup dark chocolate chips
  • 1 tsp vanilla extract (optional)

Method

  1. In a food processor, process the beans, peanut butter, honey, and vanilla extract until fully combined and smooth
  2. Stir in the chocolate chips
  3. Eat! Store leftovers in an airtight container in the fridge.

Chocolate and Walnut Breakfast Cookies (Clean)

I usually try to keep things from being repetitive on this blog, and by that, I mean I never post two muffin recipes without at least 4 other types of recipes in between. Yeah….that’s changed. It’ll probably be a one-time thing, but nonetheless, I’m guilty.

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Two posts ago was the recipe for these AMAZING cranberry and dark chocolate oatmeal cookies. In that post, I told you guys that my new favorite go-to snack were cookies, and I still stand by that. I am literally eating one of these cookies as I type.

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These cookies have the classic chewy texture of any other oatmeal cookie, with a slightly crispy exterior, especially when you re-heat them in the oven. When heated, they get so aromatic thanks to the walnuts, and the chocolate chunks melt and go all gooey and you will find yourself eating more cookies than you planned, but that’s okay, cause they’re pretty damn good for you.

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Chocolate and Walnut Breakfast Cookies

Adapted from Half-Baked Harvest

Makes 25 cookies

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil
  • 2 tablespoons peanut butter or almond butter
  • 2 medium ripe bananas, mashed
  • 1 large egg
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips or chunks
  • 1/2 cup chopped walnuts

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a mixing bowl, whisk together the flour, oats, flaxseed, baking soda, and salt
  3. In a microwave safe bowl, microwave the coconut oil and peanut butter together for 30 seconds, then whisk to combine. Add in the mashed bananas, egg, honey, and vanilla extract and whisk until combined
  4. Add the wet ingredients into the dry and stir until the dough comes together. Fold in the dark chocolate and walnuts until well combined
  5. Scoop out a heaped tablespoon of the cookie dough and roll into a ball. Place onto a greased or lined baking sheet and flatten into your desired shape. They will not spread while baking. Repeat this for all of the dough
  6. Bake for 10-12 minutes

Peanut Butter Granola (Clean)

It’s my first post of 2016! And I’ve decided to post….peanut butter granola.

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Okay, I know, it doesn’t sound like the most fancy and impressive thing, but sometimes it’s important to enjoy simple things…like peanut butter granola, which as a matter of fact, is absolutely delicious and awesome. If you follow my Instagram you may notice that it’s in practically every recent photo of nana ice cream or smoothie bowls.

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Now, homemade granola is something that I’ve been making for forever and it’s a staple in my pantry, but I get it if it seems a little intimidating at first. Just trust me on this one. Homemade granola’s are the best. They’re cheaper than store-bought granola, not to mention way healthier and crazily customizable. You could make pineapple-almond-cinnamon-nutmeg-matcha granola at home if you wanted, but you wouldn’t see that on a grocery store shelf! Speaking of customizable granola, you can check out all my other granola recipes here, which include mocha chocolate granola, cinnamon banana nut granola, oat-less granola, 7-ingredient granola chunks, and honey almond “quinola”.

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Peanut Butter Granola

Adapted from Whole and Heavenly Kitchen

Ingredients

  • 3 1/2 cups old-fashioned oats
  • 1 cup peanuts
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 1/4 cup unrefined coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup creamy peanut butter
  • 1/2 cup maple syrup
  • 1 egg white, lightly beaten until foamy
  • 1 teaspoon vanilla extract

Method

  1. Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
  2. In a mixing bowl, stir together the oats, peanuts, shredded coconut, chia seeds, flax seeds, coconut sugar, cinnamon, and salt
  3. In a medium saucepan, heat the coconut oil and peanut butter and stir until melted and smooth. Remove from heat and add in the maple syrup, egg white, and vanilla extract
  4. Pour the liquid mixture into the dry mixture and stir until combined
  5. Spread the mixture in an even layer on a baking sheet lined with parchment paper and bake for 25-30 minutes*. Allow to cool completely before breaking into clusters. Store in an airtight container at room temperature.

*Baking time may vary. I’ve made granola many times and sometimes they’ll take longer than others, so use 25-30 as a general guide to when your granola should be done, but trust your instincts and use common sense as well 🙂

4-Ingredient Chocolate Chip Cookie Dough Truffles (Clean)

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Someone take movies away from me, I beg you. It’s been a week of summer vacation, and I’ve watched too many movies already. 7, to be exact. In no particular order: Pitch Perfect 2, Whatever It Takes, Knocked Up, The Boy Next Door, The Loft, Jurassic World, Inception. I’ve got Jurassic Park sitting in my “to-watch” movies folder now, so that’ll make 8 by the end of today. I’m no movie critic, but 2 of the 7 have me going crazy with thoughts (guess which ones?) while 1 of the 7 has me fangirling over Chris Pratt (guess which one?).

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Anyways, these lil’ truffles have been a perfect movie snack. They’re the ultimate food to cure hunger and cravings at the same time.

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I have a small list of favorite snacks. They’ve gotta be small; easy to grab and go. They’ve gotta curb hunger. They should have chocolate. They should taste good.

These chocolate chip cookie dough truffles meet all the requirements, kinda like these skinny fudgy-cakey beetroot brownie bites.

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And obviously, you can’t beat a recipe that only requires 4 ingredients.

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4-Ingredient Chocolate Chip Cookie Dough Truffles

Ingredients

  • 1 (400g) can white beans or garbanzo beans, drained and rinsed
  • 1/2 cup peanut butter, crunchy or smooth
  • 2 tbsp honey or agave syrup
  • 1/2 cup dark chocolate chips
  • 1 tsp vanilla extract (optional)

Method

  1. In a food processor, process the beans, peanut butter, honey, and vanilla extract until fully combined and smooth
  2. Stir in the chocolate chips
  3. Roll about 1 heaped teaspoon (you can make them smaller/larger if you want) of the dough into a ball. Eat them! Store leftovers in an airtight container in the fridge.

Chocolate Peanut Butter Swirl Brownies (Clean)

So I realized that I’ve never made a clean-eating brownie. I’ve made the raw kind that’s mostly made up of dates, but to be honest, those aren’t my favorites. I needed a healthy brownie recipe. A good one. I found one.

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Doesn’t it look gorgeous too? My peanut butter swirls came out a little weird, but oh my god they tasted soo good!

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I’ve already mentioned that my family doesn’t love all the clean treats I whip up. They loved this so much! Even my brother!

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My mom couldn’t believe that these were perfectly healthy. Seriously. She ate so many of them. Not as many as I did, but still.

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She asked me if she could give some to her friends. Of course I agreed. Needless to say, her friends loved them too.

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Are you dying for the recipe now? You should be. If I were you, I would be.

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Chocolate Peanut Butter Swirl Brownies

(Adapted from Lin)

Makes one square 8-inch brownie

Ingredients:

  • 2 cups oats
  • 1/4 cup cocoa
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbs coconut sugar
  • Pinch salt
  • 3 super ripe bananas
  • 4 medjool dates
  • 1/2 cup crunchy/smooth natural peanut butter
  • 3 tbsp coconut cream or soy yoghurt (I used coconut cream)
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chunks
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil

Method:

  1. Preheat the oven to 180 degrees Celsius
  2. In a food processor, process the oats, cocoa powder, baking powder, baking soda, salt, cinnamon, and coconut sugar until it has become a flour
  3. Add the banana, dates, peanut butter, coconut cream, and vanilla and pulse until you get a thick batter
  4. Fold in chocolate chunks
  5. Line an 8 inch brownie pan with parchment paper, or grease lightly
  6. Pour the brownie batter into the pan and even out
  7. Gently melt the peanut butter and coconut oil over low heat until melted and combined
  8. Spoon blobs of the peanut butter mixture over the brownie batter and use a knife to swirl it around
  9. Bake for 25-30 minutes, or until a toothpick comes out clean or with moist crumbs, but not raw batter
  10. Let cool completely
  11. Cut into 16 squares and serve