Chocolate Peanut Butter Smoothie (dairy-free)

Hey, everybody!!!

(It’s me…Christy! The additive-free recipes gal!)

Long time, no see!!!!

Wow! It’s been soooooooo long since I’ve posted here that you’ve probably forgotten who I am! LOL!

Well, it’s been a long and crazy past couple of years…for everyone! Am I right?!?! So I’ve been distracted with a bazillion other things.

Just to catch you up to speed…

Chad and I are still living full-time in our RV, buuuuuuuuuuut…..we are no longer in California! I know…hard to believe, huh?!

We are working at a campground in Arizona right now for the winter, and we are soaking in this amazing warm winter weather here! Yay!

Next, we plan to work at a campground in Colorado for the summer. And, then???? Who knows!

Anywhoooooooooo….It’s 80 degrees here today, so we decided to make this yummy, additive-free smoothie. And I thought I’d share it with all of you here, too! Enjoy! 🙂

Chocolate Peanut Butter Smoothie (dairy-free)

The peanut butter and frozen bananas make this smoothie so smooth that you won’t even miss the dairy!

Makes 16 ounces

INGREDIENTS:
1 cup cold water
1 TBSP unsweetened cocoa powder
3 TBSP peanut butter
1 TBSP honey
2 frozen bananas, broken into chunks

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:
Add all ingredients, except bananas, to a blender. Blend.
Add bananas, and blend until smooth. Enjoy!

Almond Flour Blondies

I. am. speechless.

No, seriously. I really don’t even know how to begin to describe to you how delish these are! OMG!!!

Just…just…just…be prepared to be ashamed of how many you’re gonna eat.

And don’t say I didn’t warn ya.

Buahahaha!

Did I mention they are just the right balance of crispy-on-the-outside-and-gooey-in-the-middle???? Just checkin’.

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our FREE e-book, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes and a complete additive-free grocery shopping guide!!)

Almond Flour Blondies Recipe

Makes 12 bars

INGREDIENTS:

  • 1/4 cup coconut oil
  • 1/2 cup almond butter
  • 1 egg
  • 1/2 cup sugar
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup almond flour
  • 1/2 cup semi-sweet chocolate chips, divided

(Check out our FREE Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.)

DIRECTIONS:

  1. Preheat oven to 350 degrees, and line a 9″ x 9″ baking pan with parchment paper.
  2. If your coconut oil isn’t melted, melt the oil in a medium bowl. Add the almond butter, and melt together a bit longer if needed.
  3. Stir in the egg.
  4. Mix in the sugar.
  5. Add the vanilla, baking soda and salt. Stir to combine.
  6. Stir in the almond flour.
  7. Add 1/4 cup of the chocolate chips and stir to combine.
  8. Spread the mixture in the parchment-lined pan, and press the batter around to fill the pan evenly (a small piece of parchment paper works great for this).
  9. Sprinkle the other 1/4 cup chocolate chips around evenly on top. Then press them into the batter.
  10. Bake for 20 minutes until golden brown.
  11. Cut into 12 squares. Enjoy warm or cooled.

Enjoy the chewy deliciousness! And be sure to check out our RECIPES PAGE for more great recipes!!!!

“CHOCOLATE CHIP” CHEWY GRANOLA BARS (gluten/dairy-free)

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

These bars are chewy and delicious, but not too sweet. They can easily be made gluten-free and/or dairy-free to suit your needs.

INGREDIENTS:
4 cups Old Fashioned Oats (we use a gluten-free variety)
1/3 cup coconut oil (or butter)
1 cup raw honey
4 tsp pure vanilla extract
1/4 tsp sea salt
1/8 tsp ground cinnamon
1 1/2 cups almonds, chopped (we throw them in food processor)
1/2 cup cocoa nibs (optional), available at health food stores

DIRECTIONS:

Preheat oven to 350 degrees.

Place oats on an ungreased 11″ x 17″ baking sheet and toast in oven for 10 minutes, stirring every 3-4 minutes.

Meanwhile, melt honey and oil or butter together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

Add toasted oats to the saucepan mixture and toss to coat. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.

Line a smaller baking sheet (10″ x 15″ works best) with parchment paper. (Tip: Sprinkle the sheet with a few drops of water, first, to help keep the paper in place.)

Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into pan – I use a Ziplock sandwich bag on my hand for this step, but a sheet of parchment or wax paper should work well, too.

Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn! Bars will be moist and crumbly when removed from oven, but they come together as they cool! It may take a few attempts for you to figure out the best amount of time in your own oven.

Let cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Cut into 24 bars and remove from pan. Enjoy!

We like our bars a little firmer and sweeter, so we store them in the fridge. They also freeze well for later use…and can be eaten frozen, as well!

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make over 150 natural recipes, check out my e-book “Eating Additive-Free“!)