I think Snickers had to have been my favorite candy bar back in my days of careless processed food eating… Just the combination of peanuts with caramel, chocolate and nougat was a pretty heavenly experience. Of course I gave all that up and haven’t had one in years! So I adapted this recipe from a few I saw online and it’s pretty spot on! I’d say EVEN BETTER than the original! Prep your blenders and give these a whirl, you won’t be regretting anything but finishing them all yourself… 😉
- 2 cups almond meal (I used Bob’s Red Mill pre-made, or you could pulse your own raw almonds into a flour using a food processor)
- 2 tbsp coconut oil
- 3 tbsp maple OR agave nectar (I used raw agave)
- 2 tbsp natural peanut butter (The ingredient should be only ONE thing: roasted peanuts)
- 1 tsp ground vanilla beans or extract
- 1 pinch Himalayan sea salt
- 3 cups pitted medjool dates
- 1/3 cup coconut oil
- 2 tbsp natural peanut butter
- 1 tsp Himalayan sea salt
- 1/2 cup roasted peanuts
- 1/4 cup raw cacao powder
- 1/4 cup maple OR agave nectar
- 1/3 cup coconut oil
- For the BASE place all ingredients into a high speed food processor or blender.
- Blend until it looks like a dough
- In square glass dish (I used 8×8) press the dough into the base (You can lay down wax paper so it’s easier to pop out later, not necessary though)
- Place in freezer.
- For the PEANUT CARAMEL place all ingredients except the PEANUTS into a high speed food processor or blender.
- Blend for quite awhile
- When it has turned into a sticky caramel consistency, add peanuts and pulse for a few seconds to mix in.
- Spread evenly over the top of the BASE.
- Place back in freezer for at least 4 hours or until set.
- For CHOCOLATE TOPPING place all ingredients into a large mixing bowl.
- Whisk together until it turns into a runny chocolate consistency.
- Pour over the top and spread evenly.
You should be able to slice and eat them almost immediately as long as the chocolate solidifies on the frozen caramel layer. Enjoy a guilt, sugar and dairy free Snickers slice!
It’s been awhile. I know. I’m putting myself in time out actually. It’s been far too long since my last post so I’m going to try and make up for some lost time and post a few recipes this week! Here’s the first one and it’s something I adapted after tasting the baked artichoke macaroni at one of my favorite vegan restaurants here in Brooklyn; M.O.B. It has this yummy creamy smokey cheese with pecans and a side of broccolini. Such a comfort meal and very satisfying! M.O.B. doesn’t use the quinoa macaroni that I prefer. I like to go with quinoa since it’s gluten free and makes me feel like I ate a healthy grain. So here we go…
- 1 16 oz box of quinoa elbow pasta cooked according to directions (you can use shells, rotini, etc if you prefer!)
- 1/2 lb of broccolini
- 1/4 cup maple syrup (grade A or B)
- a few handfuls of pecans
- Extra Virgin Olive Oil
- Smoked Cashew Cheese (see below)
Smoked Cashew Cheese:
Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired cheesy consistency.
- 1 Cup Cashews (preferably soaked for 3-4 hours)
- 1/3 Bell Pepper (yellow, orange or red)
- A nice big pinch of smoked salt (or sea salt)
- 1/3 cup Nutritional Yeast
- 1 Tbsp Lemon Juice
- 1/4 Tsp Onion Powder
- 2 Tbsp Olive Oil
- 2 Tbsp Liquid Smoke
- Water, as needed
In a pan on medium heat add some olive oil and sliced broccolini, cooking for 5-8 minutes until bright green and semi soft.
Mix pecans with maple syrup and spread on a nonstick parchment sheet and bake in oven for 5 minutes at 350. Careful not to overcook as this will begin to burn and smoke up your kitchen if you leave it in too long.
Add smoked cheese to cooked elbow macaroni and mix well. Serve with the candied maple pecans on top and grilled broccolini on the side. Enjoy!
I had made a delicious raw mock “tuna” and a Dijon mayo dressing sauce to go with it last week and I actually ended up with more of the sauce/mayo than the mock “tuna”. I was pondering what I could use the rest of the mayo for when it suddenly dawned on me… Raw BLATs! So, here they are, people! I had at least 5-7 of these babies tonight and I was so pleased with how they turned out!
- Romaine Lettuce
- Tomatoes (sliced)
- Coconut Bacon (I used the Phoney Baloney brand)
- Raw Cashew Dijon Mayo
Raw Cashew Dijon Mayo:
Combine the following in a high speed blender and blend until smooth!
- 1/2 cup raw coconut water
- 3 cloves garlic, peeled
- 1/2 cup lemon juice
- 1/2 tablespoon sea salt
- 1 cup raw cashews (you may also use pine nuts or macadamia nuts)
- 1/4 cup stone ground mustard
Assemble the BLAT wraps by taking one romaine leaf at a time and putting several slices of tomato down, cubed avocado and a small handful of coconut bacon. Top with Dijon mayo and devour!
This is such a simple yet decadent dessert. I love having this chilled in summertime. Something about the sweet smoothness of coconut flesh is just divine! Luckily for you all, it’s pretty darn simple to throw together and very healthy at that! No added sweeteners are necessary.
In a high speed blender combine the following:
- 2-3 cups young coconut meat (this is sold frozen in health food stores, but the best way is to scrape it out of a young coconut yourself)
- 1/3 cup coconut water
- 1/4 cup coconut oil
Blend until thoroughly smooth and at desired consistency, place in a covered container and chill for several hours, garnish with dried coconut (optional) and devour! Yum!
*Note: You may also add 1/4 cup raw cacao powder if you’re desiring a chocolate coconut pudding.
Who doesn’t love a freshly made Caprese salad? This yummy Italian favorite is the best we’ve ever tasted and it keeps you energized all day long without the taxing and tiring components of using dairy mozzarella… It’s cruelty and concern free – but still loaded with flavor!
For the salad
- 2 large handfuls fresh organic basil
- 1 dry pint organic grape tomatoes
- 2-3 tablespoons organic balsamic vinegar
For the “Creamy Mozz Cheeze”
- 2 cups macadamia nuts
- 1 lemon juiced
- 1 chunk of onion
- 1 teaspoon sea salt
- water to blend
Blend “cheeze” components in a Vita Mix (or other high speed) blender until creamy adding enough water until thick. Place basil leaves on a plate and spoon in about 1 tsp of the “cheeze” onto each leaf, top with a cherry tomato and a quick spritz of balsamic vinegar and you’ve got a tasty guilt-free snack or salad!