No-Bake Peanut Butter Cookie Dough Bars

Because everybody on Instagram voted for this recipe, I decided to spend the afternoon whipping up another back and measuring each step so that I could share an easy, simple doable recipe with you all. These peanut butter coconut dough bars are vegan, gluten-free, soy-free, corn-free and just d-e-l-i-c-i-o-u-s!  

cookie dough bar recipe | vegan gluten-free soy-free corn-free

The dough is made up of garbanzo beans, almond flour, almond or peanut butter, coconut oil, brown sugar and maple syrup. Pretty healthy for cookie dough. And best of all, you don't have to bake them! Just pop them in the freezer and they are ready to devour just an hour later. 

chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free

No-Bake Peanut Butter Cookie Dough Bars Recipe

yields 16 bars

COOKIE DOUGH INGREDIENTS

COOKIE DOUGH BAR DIRECTIONS

  1. In a food processor or standing mixer, whip up the wet ingredients: garbanzo beans, garbanzo bean liquid, 4 Tbsp coconut oil, vanilla, maple syrup and peanut butter. 
  2. Mix well until super smooth and creamy. 
  3. Add the brown sugar and the flour. Blend again until well mixed. Don't over mix. 
  4. By hand add 1/3-1/2 cup chocolate chips. Fold them into the dough.
  5. Grease a square pan and spread the cookie dough mixture evenly. 
  6. Set in the freezer. 
  7. Fill a sauce pan 1/3 of the way full of water. Heat on stove. Set a ceramic mixing bowl on top of the sauce pan. Add the rest of the chocolate chips and the 1/2 Tbsp of coconut oil.
  8. With a wooden spoon keep blending the chocolate chips until they start to melt. Let them melt completely. Then you will spread the melted chocolate over the cookie dough mixture that is setting in the fridge. 
  9. Sprinkle evenly with flakey sea salt. 
  10. Place the chocolate covered cookie dough pan into the freezer again until it cools and sets completely. About an hour. 
  11. Store in the freezer until ready to eat. Enjoy! 
No Bake Peanut Butter Cookie Dough Bars | vegan recipe | gluten-free soy-free corn-free

If you love this recipe, please let me know via the comments. Or better yet, show me some love on Instagram: @purekitchenblog I would love to see your creations and photos. 

School Lunches Can Be Intimidating

This is my first year packing "real" school lunches and it's actually a bit intimidating. My sons go to public school {a very cool one that I'm stoked about} and they encourage packing healthy snacks and lunches {phew}!

Today, over at The Honest Company blog, I'm guest posting a very lengthy wordy piece on how to pack a healthier, more well-balanced lunch. Enjoy... CLICK HERE TO READ and HAPPY BACK TO SCHOOL! 

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Not all lunches have to full of packaged foods but at the same time I get it, sometimes it's easier to pack pre-packaged foods. If you have to do that, fine, but be wise about your choices and the packaging. Is the packaging recyclable? Are the snacks full of refined sugar and food dyes? What about the salt content? And remember, fresh is always better! For more details, head on over to the full article. 

{No Bake} Ginger Cherry Bars

I woke up yesterday in the mood for a fancy homemade breakfast. I wanted something that was more on the sweet side than the savory side. I rummaged through the pantry looking for baking flour; I thought muffins sounded good. Not sure which kind but something exciting.  

I was all out of flour though! So I grabbed almonds, gluten-free oats, GO RAW sprouted buckwheat groats {your pantry should always have this item stocked on hand} and dried cherries. 

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I processed all of these ingredients in the food processor to make a healthy no-bake breakfast bar.  And wow, what a great combo it was...healthy, hearty and sweet! These Ginger Cherry Breakfast Bars were born! The best part of it all - I didn't even have to even bake them! 

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Unfortunately, I didn't plan to blog about this recipe which resulted in not so wonderful photos. But at least you can get an idea. Right?  

These Ginger Cherry No-bake bars were devoured by the husband and kids (I only got one, darn it). 

Just to make things even more wonderful - I smothered some of them in chocolate. 

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I mean why not?

I wish I had a su-chef here to help me with the dishes, but other than that, It was the perfect way to spend my morning. In fact, I was thinking "man, I could sell these bad boys"! But then I remembered I have already been-there-done-that! {wink} 

I highly recommend you try these bars. They are so wonderful to have around - just a quick snack or meal to grab on the go! BEWARE - in addition to being healthy, they are tasty and addicting. 

REMEMBER - the chocolate coating is optional. My kids thought it was the "best thing I've ever made" but I prefer it without the chocolate. 

No-Bake Ginger Cherry Bars Recipe {with chocolate coating}

yields 10-12 bars

DRY INGREDIENTS

WET INGREDIENTS

  • 1/3 cup liquid sweetener {agave, honey, maple syrup - I used ginger syrup again}
  • 1/4 cup vegan butter {room temp}
  • 1 tsp powdered ginger
  • 1 tsp grated fresh ginger
  • pinch sea salt

CHOCOLATE COATING INGREDIENTS

  • 1 dark chocolate bar
  • anything else you might want to see on top - coconut, seeds, nuts, goji berries, etc. 

DIRECTIONS

  1. In a food processor combine the nuts and oats. Pulse for about 30 seconds on and off. Add cherries and repeat. Add the buckwheat groats and repeat.  
  2. Go ahead and add the wet ingredients. Be sure butter is at room temp. You don't want it to be cold. Pulse again for a bit longer until everything is well mixed up. See my photo above to get an idea of how chunky it should be. 
  3. Empty mixture onto a glass Pyrex style deep dish pan. Press it down until pan is covered. Lay wax paper over the mixture and press the mixture down using a flat, firm spatula until evenly spread. Remove the paper. 
  4. Refrigerate mixture for at least and hour.  
  5. Meanwhile melt the chocolate in the oven (about 250 degrees F) and while you're waiting for the bars to firm and chocolate to melt, maybe do all the dishes.  
  6. When ready, evenly pour the chocolate over the top of the refrigerated dough {and sprinkle whatever toppings you'd like at this time. I used coconut.}
  7. Refrigerate again for about an hour.
  8. Bars can be cut into squares or long bars or even circles. 
  9. Store any leftover bars in an airtight container in the refrigerator. Should last about 1 week. 
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