Dessert · Snack

Pumpkin Peanut Butter Protein Bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Unicorn Wraps!’

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Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…
  • organic steel cut oats
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic pumpkin

Let’s get baking!

Pumpkin Peanut Butter Protein Bars

  • Servings: 8 bars
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c organic pumpkin puree
  • 1/2 c natural apple sauce
  • 3/4 c organic steel cut oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Drizzle:
  • 1/4 c Peanut Butter Powder
  • 1/4 c filtered water
  • 1 T Cocoa Powder
  • 80% cacao or  non-dairy chocolate chips

Directions

  1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
  2. In a food processor add all ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Bake at 350 degrees for about 15 minutes.
Drizzle:
  1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
  2. Pour drizzle on to top of your base.
  3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy October!

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Dessert · Snack

Fit Peanut Butter Cup Brownie

Hey guys!

How would you like to take the Peanut Butter & chocolate layered idea of a Peanut Butter Cup & turn it into a healthy & fit snack?!

If you don’t like the idea… well idk we probably shouldn’t be friends.

For those of you who do like the idea, let me show you how it’s possible!

The main ingredients are…
  • organic oats
  • coconut flour
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic sweet potato puree (can also replace with organic pumpkin puree)

All these ingredients are protein packed! They are also low in fat, high in fiber, & low in sugar… per usual here at The Kelly Diet 🙂

So let’s get that delicious peanut butter/ chocolate fix with this fit option!

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Fit Peanut Butter Cup Brownie

  • Servings: 4 large slices
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 1/2 c organic sweet potato puree
  • 1/2 c natural apple sauce
  • 3/4 c organic oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 1/2 c apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T cocoa powder
  • 1 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 tsp baking soda

Directions

Base:
  1. Preheat oven to 350 degrees. Spray a pie tin with non-stick olive oil spray & set aside.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Spread batter on top of your base later.
Bake:
  1. Bake at 350 degrees for about 20 minutes.
  2. Let cool before eating. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Who will you share a slice with?

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Dessert · Snack

Protein Brookies

It’s my sister’s birthday. So how do I know how to celebrate, bake her something healthy & delicious of course! I have made a similar version of these brookies before using chickpeas. You can get the recipe here: Cookie-Dough Protein Brookies

So, what makes these ‘Protein’ Brookies?

The main ingredients are…

  • oats
  • coconut flour
  • vegan protein powder
  • powdered peanut butter

All these ingredients are protein packed! They are also low fat, high in fiber, & low in sugar… per usual here at The Kelly Diet 🙂

Cookie-dough Protein Brookies

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 3/4 c organic pumpkin puree
  • 1/2 c natural apple sauce
  • 1 T raw local honey or agave
  • 1/2 c oats (gluten free if needed)
  • 2 T organic powdered peanut butter
  • 2 T cocoa powder
  • 2 scoop plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 2 T oats
  • 2 T organic pumpkin puree
  • 1/3 c apple sauce or softened coconut oil
  • 3 T powdered peanut butter
  • 1/2 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 c unsweetened plant-based milk of choice
  • 1/4 tsp baking soda
  • pinch of himalyan salt
Fold Ins:
  • 1 vegan mint chocolate bar chopped into chunks & slivers

Directions

Base:
  1. Preheat oven to 350 degrees.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared 8X8 pan & press down with a spatula.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Pour batter on top of base & smooth with a spoon.
Bake:
  1. Top with chocolate chunks & lightly press them into the batter.
  2. Bake at 350 degrees for about 18 minutes.
  3. Let cool before eating. Enjoy!

snapseed-2If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

These Protein Brookies were great energy before a birthday hike 🙂

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Breakfast · Dessert · Snack

Vegan Pumpkin Gingerbread & Parfait

Confusing title. To explain I made a vegan pumpkin gingerbread that is delicious on it’s own, but I also then used the bread to make a breakfast parfait! So in the post I will share the bread recipe along with how I made my parfait.

Image result for pumpkin in a row

This bread is all natural & made with awesome ingredients like pea protein. Healthy, protein & fiber packed, low-sugar & delicious! I think so 🙂

Vegan Pumpkin Gingerbread

  • Servings: about 10 slices
  • Difficulty: medium
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T egg replacer (mixed with 3 T water)
  • 1 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 2 c quick or rolled oats (gluten-free if necessary)
  • 1/4 c garbanzo bean flour
  • 1/4 c pea protein
  • 1/4 c date sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of pink himalayan salt

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Toppings:
  • A small handful of organic unsweetened shredded coconut flakes

Directions

  1. Preheat your oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Mix your egg replacer powder with 3 T water in a medium sized bowl.
  4. Add the rest of your wet ingredients to the bowl & whisk.
  5. Add all your dry ingredients to a large bowl & whisk.
  6. Add wet into dry & mix until combined.
  7. Pour batter into your loaf pan.
  8. Sprinkle the top with the shredded coconut & use a butter knife to cut a slit down the top of the loaf (for appearances).
  9. Bake at 350F for 50-55 minutes.
  10. Allow to cool slightly before removing from your pan & to cool completely before slicing. Enjoy!

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Pumpkin, Chocolate Breakfast Parfait

  • Servings: 2
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Chia pudding:
  • 1/4 c chia seeds
  • 1 c unsweetened plant-based milk of choice
  • 1 scoop plant-based chocolate protein powder
  • 1/2 tsp cinnamon
Layers:
  • Sliced & chopped vegan pumpkin gingerbread
  • Sliced banana
  • Plain Yogurt
  • Fresh green figs
  • Or anything else you like!

Directions

  1. Add all chia pudding ingredients in a bowl or jar & mix very well with a fork, making sure to scrape the sides & bottom as well.
  2. Cover & refrigerate overnight to set.
  3. In the morning divide your chia pudding among 2 jars. Add your desired layers & indulge in this healthy & delicious treat/breakfast!

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What would you layer your parfait with?!

 

 

Breakfast · Dessert · Snack

Chocolate Caramel Bread

Before I dive into this post I just want to mention one thing, for as good as chocolate tastes, it doesn’t photograph well. I know you are thinking, how could chocolate not look delicious?! Well just give it a try & if you master the art of chocolate photography please share your wisdom with me.

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So bear with me. My pictures in this post might not be the most aesthetic, but I promise you this bread is delicious.

 

This bread is savory enough for dessert & healthy enough for breakfast!

Image result for veganHow?! It is:

  • Sugar-free
  • Oil-free
  • Vegan
  • Naturally sweetened
  • Fiber & protein rich

Chocolate Caramel Bread ~ A savory & healthy bread topped with a date paste

  • Servings: 11 slices
  • Difficulty: medium
  • Print

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Ingredients

Flax Egg:
  • 2 T ground flax
  • 6 T water
Dry Ingredients:
  • 1 c oat flour (blended oats)
  • 1/3 c chickpea/ garbanzo bean flour
  • 1/3 c cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of himalayan salt
Wet Ingredients:
  • 1/3 c pumpkin puree
  • 1 ripe banana, mashed
  • 1/3 plain greek or non-dairy yogurt
  • 1/2 c unsweetened apple sauce
  • 1/4 c unsweetened plant-based milk of choice
  • 1 tsp coconut extract
Caramel – date Paste:
  • 6 dates
  • Splash of plant-based milk
  • 1/2 tsp cinnamon
Extras:
  • Almond Butter (or any nut/seed butter of choice)

Directions

Chocolate Bread
  1. Prepare a loaf pan by spraying it with cooking spray. Set aside.
  2. Preheat the oven to 350F.
  3. Add flax egg ingredients to a small bowl. Whisk & set aside.
  4. Add all dry ingredients to a large mixing bowl. Whisk.
  5. Add all wet ingredients to a medium size bowl. Whisk until combined well.
  6. Pour wet ingredients into dry, along with the flax egg. Mix until just combined.
  7. Pour batter into loaf pan.
  8. Bake at 350F for 45-50 minutes, or until a toothpick inserted comes out clean.
Caramel-date Paste:
  1. De-pit & chop dates.
  2. Add to a bowl of boiling water & let sit for 5 minutes.
  3. Drain & add to a food processor or blender along with the milk & cinnamon.
  4. Process until reaching desired consistency (I like leaving it smooth but still with a few date chunks)

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Assemble:
  1. Allow bread to cool.
  2. Spread the top with your caramel- date paste.
  3. Slice & enjoy. I recommend spreading your slice with a bit of almond butter as well for the ultimate treat!

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Have you ever de-pitted a date & stuffed it with almond butter?! It’s like a healthy candy bar. Soooooo good! What would you change or add to this bread?

 

Breakfast

Zoatsss 2.0 :)

A few staples I ALWAYS have on hand in my home:

  • All of the veggies (of course), more specifically always carrots, tomato, peppers, kale & snap peas.
  • Unsweetened plant based milk, either cashew or almond (My go to brand is Silk)
  • Organic plain greek yogurt
  • Halo Top- b/c we all have our problems
  • Coconut, almond, & chickpea flour
  • Fruit
  • Black beans, chickpeas, lentils, quinoa, couscous
  • Frozen veggie patties
  • Either tempeh, tofu or seitan, anddd
  • Old-fashioned or rolled OATSSSS

And I am talking the big boy oats. The biggest box or bag of organic oats you can get, I buy. My local, natural grocery store, Fresh Thyme has a machine in store that mills their own oats that I am obsessed with. I have also gotten great oats at Farmer’s Markets.

Why do I buy in such bulk? Because of their versatility. I use oats for so many recipes in all meals (breakfast, lunch, snacks, dinners & desserts).

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For breakfast, people usually think to add fruit to their oatmeal. Make it even healthier by adding shredded zucchini, shredded carrots, or cauliflower rice instead!

Here is a recipe to add a few more veggies to your morning 🙂

Zoats 2.0

  • Servings: 2
  • Difficulty: easy
  • Print

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Ingredients

Zoats:
  • 1 c old-fashioned or quick oats
  • 1 3/4 c unsweetened plant-based milk of choice (can use water if out of milk)
  • Half a zucchini, grated
  • Half a carrot, grated (for this I used a purple rainbow carrot)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp maple or vanilla extract
Bowl Idea #1:
  • Organic plain greek or non-dairy yogurt
  • Sliced strawberries
  • Bee pollen (not vegan)
Bowl Idea #2:
  • Organic plain greek or non-dairy yogurt
  • Homemade Cherry Chia Jam*

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Directions

  1. Add plant-based milk to a small saucepan & bring to a boil
  2. Stir in the oats & reduce heat to a simmer
  3. Stir in the rest of the ingredients
  4. Let simmer for about 5 minutes, stirring occasionally
  5. Make a bowl out of it! Enjoy 🙂

*Easy & healthy, Cherry Chia Jam: 1) In a small sauce pan add 2 c organic frozen cherries. Cook on medium heat for about 5 minutes, mashing the cherries with a wooden spoon. 2) Bring mixture to a low-boil. Cover, reduce heat to a simmer & let sit for 10 minutes. 3) Turn off heat, stir in 2 T chia seeds4) Allow to cool & keep stored in an air tight container or jar in the fridge for up to 2 weeks.

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TB to this homemade Multigrain Struan bread I made. It takes 2 days to make but is totally worth it! I topped it with almond butter & the cherry chia jam… perfection. What fruit would you make your jam with?!

 

 

 

Breakfast · Snack

Baked Overnight Oats

Okay this is my last recipe from this past 4th of July holiday weekend.

I was at my parents cottage & wanted to bake some healthy snacks for the drive & ferry back.

Now my parents are not the healthiest of people. This experience shows that you really can make something that is  yummy & good for you, with very little on hand.

While scouring their fridge & cabinets I was able to pick out oats, cinnamon, natural peanut butter, almond milk, yogurt & raspberries. There was no baking soda or powder, but I made it work.

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This is my dog sleeping while all this was going on.

You can tell he was extra tired from all the activities by the mere fact that he wasn’t at my feet looking for some free veggies, as he normally would when I am in the kitchen.

So, how would I describe these muffin bars:

  • They are the idea of overnight oats – therefore, feel free to change the recipe anyway you like. Use what ingredients you have on hand & what you like in your oatmeal or overnight oats.
  • They are a great last minute breakfast or snack to grab before heading out the door.
  • I meant to eat 2 for breakfast… but ate 3, & was extremely satisfied until lunch.
  • Their main ingredient is quick oats (Can replace with gluten free oats if needed. While I feel quick or rolled oats are the best for baking, feel free to experiment with steel cut).
  • Simple.

Baked Overnight Oats

  • Servings: 9 muffins
  • Difficulty: easy
  • Print

Ingredients

  • 2 1/2 c quick oats
  • 1 tsp cinnamon
  • 1/4 c natural peanut butter (or other nut or seed butter)
  • 1/4 c unsweetened vanilla almond milk (or other plant-based milk of choice)
  • 1/4 c plain* greek yogurt (or non-dairy)
  • Handful of raspberries (or any other fruit, seed, chocolate chips, etc)

*Most fruit flavored yogurts have about 26 grams of unnatural sugar while plain yogurts have only have 8 grams, all of which are naturally occurring sugars from lactose.

If you want flavored yogurt, stick to plain yogurt & sweeten it yourself with fruit, raw honey, or vanilla extract.

Directions

  1. Preheat oven to 350 degrees
  2. Spray 9 muffin tins with non-stick spray
  3. Mix all ingredients in a large bowl with a fork until well combined
  4. Distribute batter among the 9 muffin tins
  5. Bake at 350 degrees for 30 minutes
  6. Allow to cool before eating
  7. Store in a sealed container. Enjoy!

We took a ferry from Milwaukee to Muskegon. What’s a fun way you have traveled?!

 

Breakfast · Lunch / Dinner

Sweet Potato Toast

Why to love this recipe:
  1. It really could not be any easier to make
  2. It lets you be creative & use what you have on hand to make a yummy meal
  3. It’s filling & yummy
  4. It can be a quick breakfast or you can really dress it up & make it a complete meal for lunch or dinner
Image result for sweet potato nutritionWhy to love sweet potatoes:

They have a mighty nutritional punch!

  • One medium sweet potato contains over 400% of your daily needs for vitamin A
  • as well as an abundant of fiber & potassium.
  • They have more nutrients than regular potatoes, with fewer calories.

Sweet Potato Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • One large sweet potato

Some Topping Ideas:

  • Plain greek or non-dairy yogurt, sliced blackberries, fresh mint
  • Organic pizza sauce, pre-roasted & sliced beets, nutitional yeast/nooch, fresh basil
  • Nut butter, banana, cinnamon, goji berries

It’s toast so be creative! Avocado, hummus, scrambled tofu, mashed beans, salsa…..

Directions

  1. Preheat the oven to 400F
  2. Wash & dry your sweet potato. Leave the skin on.*
  3. Cut your potato lengthwise into 1/4” thick slices.
  4. Pierce each slice with a fork to help steam escape & improve the texture.
  5. Lay slices flat on a baking sheet lined with parchment paper or a silpat.
  6. Bake for about 15-20 minutes at 400F. **
  7. Allow to cool slightly & add desired toppings.

*Eating the skin adds more nutrition such as fiber & potassium. In addition, baking or toasting them preserves more nutrients than boiling.

**Note: You can also make sweet potato toast in a toaster. Toast on the highest setting of your toaster until tender when pierced with a fork.

What toppings will you use?!

 

Breakfast · Dessert · Snack

Fudge Protein Donuts

I hope everyone had a fun holiday weekend!

I was at my parent’s cottage so I made some snacks ahead of time to bring & whipped up some bars there using whatever I could find in their kitchen that would work.

Of course the majority of my time wasn’t spent in the kitchen. We boated, biked, & were out in the sun as much as possible.

K, let’s talk about these donutssss. They are dense, fudgey, sugar-free, vegan, packed with protein & my favorite… yummy enough for dessert, yet healthy enough for breakfast.

Image result for sugar killsWe are so used to adding a whole cup or more of baking sugar to recipes. It’s not necessary! My baking sweetening secret is to use bananas, unsweetened apple sauce, dates, & occasionally a bit of pure maple syrup or raw honey. I sweetened these donuts with one ripe mashed banana which also helped to hold everything together & provide the fudge texture I was looking for.

Forget cutting carbs! Try combining healthy flours & grains in your recipes. These protein donuts are a combination of almond, coconut, & oat flour.  I used Bob’s Redmill almond flour/meal, but you can also make your own by simply grinding almonds in a food processor or high speed blender (Be careful not to over process or oils will be released & almond butter will start to form).

Here are some other flours to try out. Do some research on each flour before replacing in recipes. For example, coconut flour is extraordinarily absorbent & less is needed than most flours. You generally want to substitute 1/3 C coconut flour for 1 C grain-based flour. You also need to increase the amount of liquid.

Protein Fudge Donuts

  • Servings: 7
  • Difficulty: easy
  • Print

Ingredients

Flax Eggs:
  • 3 T ground flax
  • 9 T water
Dry Ingredients:
  • 3/4 c almond flour
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1/4 tsp baking soda
  • 1 tsp pumpkin pie spice
  • Dash of ground cloves
Wet Ingredients:
  • 1/2 tsp coconut extract
  • 1/4 c organic pumpkin puree
  • 1 ripe mashed banana
Toppings:
  • PB2, prepared (Could replace with any other nut or seed butter)
  • Cacao nibs
  • Bee pollen (not vegan)
  • Toasted coconut chips
  • Organic shredded unsweetened coconut

Directions

  1. Spray 7 donut holes with non-stick baking spray.
  2. Mix flax egg ingredients in a small bowl. Set aside (at least 5 minutes).
  3. In a large mixing bowl, combine all the dry ingredients.
  4. In a medium sized bowl, mash & mix the wet ingredients.
  5. Pour wet ingredients & flax eggs into the dry ingredients. Mix until just combined.
  6. Distribute batter among the 7 donut holes.
  7. Bake at 300 degrees for 15 minutes.
  8. Let cool & top with desired toppings (optional). Enjoy!

My Favorite topping was the prepared PB2 with Toasted Coconut Chips 🙂 What will you top yours with?!

 

Breakfast · Dessert · Snack

Cookie-dough Protein Brookies

If you are wondering what the featured image above has to do with these brookies…. this was where I found my dog while I was baking. Just chilling on my reusable grocery bags. He’s the weirdest & that’s why I love him.

Image result for chickpeasK, let’s talk about these Brookies. The main ingredients are oats & chickpeas. Chickpeas, also known as garbanzo beans, are legumes that are considered both a vegetable & protein food. Oh do I love chickpeas. They make great egg re-placers as well. I have successfully made yummy vegan frittatas & omelettes using chickpea flour. Chickpeas have more fiber & protein than eggs & none of the health or environment risks. Try it out!

You will love these Brookies because they are yummy enough for dessert yet healthy enough for breakfast! If you are just too hangry & want to eat it sooner, you can also not bake the dough, scoop it in a bowl & eat it raw*. Not a bad option…

 

 

*I had leftover chickpeas so I made this raw cookie dough to eat while the brookies were cooking: 

  • 1/2 c chickpeas (drained & rinsed)
  • 2 T organic pumpkin puree
  • 1/2 scoop plant-based vanilla protein powder
  • 1 T powdered peanut butter
  • 2 tsp stevia
  • 1/4 tsp cinnamon
  • dash of vanilla extract
  • pinch of himalyan salt

Instructions: Simply add all ingredients to a food processor. Process until combined. Add any desired toppings or enjoy straight from the bowl 🙂

K, now for the baked version…

Cookie-dough Protein Brookies

  • Servings: 6
  • Difficulty: medium
  • Print

Ingredients

Base:
  • 3/4 c organic pumpkin puree (can also use mashed banana)
  • 1 T stevia
  • 1/2 c natural apple sauce
  • 1/2 c oats
  • 1/4 c organic powdered peanut butter
  • 2 T cocoa powder
  • 1 scoop plant-based chocolate protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1 c chickpeas (drained & rinsed)
  • 2 T organic pumpkin puree (can also use mashed banana)
  • 3 T powdered peanut butter
  • 1/2 tsp cinnamon
  • 1 T stevia
  • Dash of vanilla extract
  • 2 T unsweetened vanilla cashew milk (or other plant-based milk of choice)
  • 1/4 tsp baking soda
  • pinch of himalyan salt

 

Toppings:
  • Cacao nibs

Directions

Base:
  1. Preheat oven to 350 degrees.
  2. In a mixer add all base ingredients.
  3. Mix until combined.
  4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared loaf pan & press down with a spatula.
  5. Set aside.
Top:
  1. Add all top ingredients to a food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Pour batter on top of base & press down with a spatula.
Bake:
  1. Sprinkle with a few cacao nibs.
  2. Bake at 350 degrees for about 18 minutes.
  3. Let cool before eating. The bars are also great cold. I cover my leftovers & keep them stored in the fridge. Enjoy!

What do you prefer, raw or baked?!