PB Oatmeal Chocolate Chip Energy Bites

Happy Friday followers! I created this recipe because I recently tried the “Energii Bites” at Freshii and fell in love. I had to re-create them! I think based on my taste investigation as to what they use to create their bites… I came up with a recipe that tastes almost identical.

I added in some chia and flax meal for an additional fibre and healthy fat source. This is my favourite energy bite recipe I’ve created so far (…..that’s not chocolate). It’s a quick one bowl recipe to whip up… with no cooking (winning!). These bites are a great way to curb your cravings during an afternoon work day or fuel you through a weekend hike.

Energii bites

Ingredients (makes ~20 bites):

  • 1 + 1/4 cup large flake oats
  • 3/4 cup shredded unsweetened coconut
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup peanut butter
  • 1 tsp flax meal
  • 1 tsp chia seeds
  • 1/4 cup honey
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions: 

  1. Add 1 cup oats into a large mixing bowl. Begin to mix in the rest of the ingredients one at a time. Save the remaining 1/4 cup of oats and chocolate chips to mix in at the very end.
  2. Roll into bite-sized balls and store in the refrigerator.
  3. Store up to 5-7 days.
  4. Enjoy chilled!

Nutrition information per bite:

~90 calories, 5g fat, 8.5g carbohydrates, 3g protein, 4g sugar

Fudgey Chocolate Chip Protein Bites!

Lately I’ve been in need of a pick me up mid-afternoon. I think I’m probably not the only one who might get a mid-afternoon slump of energy on a busy day? I created this recipe to give you a burst of nutritious energy and protein to keep you satisfied during your busy day. Of course.. I used my favourite Genuine Health Fermented Vanilla Vegan Protein Powder (I just can’t get enough of it!)

In all honesty, if I made these bites solely for myself I definitely would add in shredded coconut or coat them in it buutttttt.. not everyone likes coconut. So, I thought I would relax on the coconut today. However, if you love coconut like me… feel free to add in a tablespoon of coconut (or two) or roll them in coconut at the end before refrigerating. Chocolate and coconut is just too good to be true…

fudgey protein bites

Ingredients (makes ~18-20 bites): 

  • 1 1/2 cup large flake oats
  • 1 tbsp + 1 tsp cocoa powder
  • 1.5 tbsp maple syrup
  • 1 scoop Genuine Health’s Fermented Vegan Vanilla Protein Powder*
  • 1 tbsp Kirkland natural almond butter (at room temperature)
  • 1 tsp natural vanilla extract
  • 1/2 cup pitted packed dates**
  • 2 tbsp Silk Unsweetened Almond Milk
  • 1 tbsp coconut oil, melted (may swap for an alternative oil e.g. flax oil)
  • 1 tbsp psyllium seed husk (adds a fibre boost – you can swap for ground chia or ground flax)
  • 2 tsp ground flax
  • 1/3 cup dairy-free or dark chocolate mini chocolate chips

Instructions: 

  1. In a large mixing bowl, combine 1 cup large flake oats, cocoa powder, protein powder, and flax meal. Mix.
  2. In a small microwavable dish, add 1/2 cup dates with 2 tbsp water. Heat on high for 40 seconds to soften the dates. Mash the dates.
  3. Add the dates to the mixing bowl.
  4. In the same microwavable dish, melt the coconut oil. Add to the mixing bowl when it has turned liquid.
  5. Pour this mixture into your food processor, Vitamix, or Ninja. Add the maple syrup, vanilla, and almond milk. Blend.
  6. Remove the pureed mixture from the processor and add back into the mixing bowl. Stir in the remaining 1/2 cup large flake oats and psyllium seed husk using a spatula. It should be dense and hard to mix. Use your muscles!
  7. Last but not least, fold in your dark chocolate chips and shredded coconut if desired.
  8. Roll into bite sized balls (make sure each bite has some chocolate chips! They tend to fall to the bottom of the bowl). Store in the refrigerator.
  9. Enjoy chilled. Store in the refrigerator and enjoy for up to 5 days. 

 

*I use Genuine Health’s Vegan Protein powder because of its great taste and vanilla flavour it adds to recipes. It is also fermented so your body will absorb a great percentage of the proteins! If you swap this protein powder for another I cannot guarantee the flavour or consistency will stay the same. Feel free to swap at your own risk!

**I buy dates in pitted and packed blocks. To make it easier for blended and even distribution in recipes, I always heat the dates to soften them with 1 tbsp water per 1/4 cup pitted packed dates. This makes for easier mashing. 

Nutrition Facts Per bite:

Calories: 67 caloriesCarbs: 9.6g, Fibre: 2g (Net Carbs: 7.6g), Fat: 2.3g, Protein: 3g, Sugars: 3.8g

fudgey protein bites 2

 

One-Minute Chocolate Mug Cake (Vegan-friendly)

Tomorrow night I will be running a class for a group of single ladies. “Cooking for one!” We all need something a little sweet and sometimes its hard to come up with the time and energy to whip up a treat when it’s just for yourself. Well…very little time and energy is required for this tasty treat! Get excited…you can whip this delicious dessert up in just a minute in the microwave or 14 minutes in the oven.

I tried the recipe in the oven and microwave. Both options work equally as well. So it is really up to you. If you have a microwave you can save some time and do it this way. If you want to make more than one (you’ll probably want to) I recommend mixing up a few to bake in a muffin tray.

This mug cake can hardly even be considered a cheat as it’s made with wholesome and limited ingredients. I adapted this recipe from Chocolate Covered Katie’s recipe. Absolutely love how it turned out. Ooooey goooey, moist, and delicious. I topped ours with SoDelicious Coconut Whip Cream  (heaven) and a little shredded unsweetened coconut. You can also add dark chocolate chunks (>70% cacao) for an antioxidant boost!

chocolate mug cake 1 min

One-Minute Chocolate Mug Cake

Ingredients:

  • 1 tbsp cocoa powder
  • 3 tbsp spelt flour (Bob’s Red Mill)
  • 1/8 tsp salt
  • 1.5 tsp sugar
  • ¼ tsp baking powder
  • Pinch of stevia (1/8 tsp)
  • 3 tsp coconut oil, melted
  • 3.5 tbsp unsweetened vanilla almond milk

Directions:

  1. In a microwave-safe mug or small bowl combine the dry ingredients. Mix thoroughly.
  2. Melt the coconut oil.
  3. Add all liquid ingredients and mix thoroughly with a spoon.
  4. Microwave in mug for 40-45 seconds.
    1. OR if you choose to bake this item. Preheat the oven to 350F.
    2. Spray a muffin tin with coconut oil spray or desired greasing ingredient.
    3. Pour into greased muffin tin.
    4. Bake for ~10-14 minutes.
    5. Remove from the oven and allow to cool.
  1. Enjoy warm or cooled. Top with melted chocolate, shredded coconut, coconut whip cream, whatever your heart desires!chocolate mug cake minchocolate mug cakee

Dark Chocolate Salted Crunch Bark

One of my all-time favourite dessert/treat recipes! I’ve posted a very similar recipe to this before….and here it is again because it is so tasty!  This recipe is always a hit with my family and it was a big hit with my coworkers as well. This bark didn’t last very long in our fridge! Give it a try 🙂

chickpea-bark

Ingredients (makes ~12 bars):

  • 1-2 cans chickpeas (540mL cans)
  • 1 tbsp olive oil or olive oil spray
  • 2 Camino 55% dark chocolate bars (or dark chocolate of choice)
  • Ground sea salt

 

Directions:

  1. Rinse and drain chickpeas.
  2. Pour the chickpeas onto a baking sheet. Drizzle with olive oil or spray with olive oil. Distribute evenly.
  3. Turn the oven to bake at 425F. Place the chickpeas in the cool oven.
  4. Bake for 40 minutes and mix the chickpeas regularly to ensure even browning.
  5. Remove from the chickpeas from the oven and allow to cool for 45-60 minutes.
  6. In the meantime, melt your two bars of dark chocolate.
  7. Place your cooled chickpeas in a shallow rectangular Tupperware container with parchment paper.
  8. Add ground sea salt to the chickpeas.
  9. Pour the melted dark chocolate over your chickpeas. Distribute evenly using a spatula so that all chickpeas are coated. Add some fresh ground sea salt on the top.
  10. Place in the freezer or refrigerator for cooling.
  11. Once the chocolate has hardened, pop the large chocolate piece out of the Tupperware container. Remove the parchment paper and place in a large Ziploc bag.
  12. Break up the chocolate into bark bite-sized pieces in the Ziploc bag (this avoids a mess).
  13. Enjoy chilled.

 

Chocolate Chunk Energy Bites… with a surprise ingredient!

Guess what these energy bites are made of?! Primarily CHICKPEAS! Who would have thought?

Chickpeas are a low fat alternative to use in many recipes. Chickpeas are also a great plant-based source of protein, fibre, B vitamins, and iron. Tonight I am hosting a class on this Versatile Bean at our Sobeys Stratford. This is one of the few recipes I came up with to demonstrate this little bean’s great versatility! More recipes will be coming your way after our class.

chocolate chunk energy bites

Ingredients (Makes ~ 24 small bites):

  • 1 ½ cups canned unsalted chickpeas, rinsed and drained
  • ½ cup natural almond butter
  • 3 tbsp natural honey
  • ½ tsp cinnamon powder
  • 1/3 cup + 2 tbsp Bob’s Red Mill Gluten-free Quick Cooking Oats
  • 1 1/3 cup oat flour (gluten-free Bob’s Red Mill)
  • ½ tsp vanilla extract
  • 3 tbsp pure maple syrup
  • 70% cacao dark chocolate chunks

 

Directions:

  1. In a food processor, combine the rinsed/drained chickpeas, almond butter, honey, cinnamon powder, and vanilla.
  2. Process these ingredients until completely combined into a thick puree.
  3. Using a spatula, scrap the mixture from your food processor into a large mixing bowl.
  4. In the large mixing bowl, add the oats (a small amount at a time) and mix in thoroughly.
  5. Next add the maple syrup and mix.
  6. Finally, add your flour. Add ¼ cup at a time with regular mixing. (It is difficult to combine so the smaller amount at a time, the better).
  7. Fold in your dark chocolate chunks.
  8. Form the mixture into bite sized bites and place in the refrigerator for storage.
  9. Eat chilled and enjoy 🙂

Easter Quinoa Crunch Bites

If you follow my instagram, I just posted a Instagram story making this recipe. Watch the clips and you will see how quickly you can whip up these Easter treats! They are simple and fast to prepare. So if you’re in a hurry, definitely try out this recipe for the weekend. They are always a hit with my family… we just add the mini eggs as a treat for Easter.

easter cookies 3

What you will need:

  • 2 Camino 55% chocolate bars
  • 1 1/2 cups GoGo Quinoa Puffed Quinoa Cocoa Cereal (or a puffed rice cereal)
  • 2 small bags of mini eggs
  • Optional: ground sea salt to taste (some of us love a little sweet and salty!)

Directions:

  1. In a small saucepan on low heat, melt the dark chocolate.
  2. While the chocolate is melting, add 1 cup of quinoa cereal to a large mixing bowl.
  3. When the dark chocolate is thoroughly melted, pour the chocolate into the mixing bowl.
  4. Mix the ingredients with a spatula until all of the quinoa is covered in the chocolate. Add your other 1/2 cup of quinoa and do the same thing.
  5. Set aside the mixing bowl. Chop up one small package of mini eggs.
  6. Add the crunched mini eggs into the bowl.
  7. Form into bite-sized cookies on a baking sheet lined with parchment paper.
  8. Using your other bag of mini eggs, add a mini egg on the top of each cookie.
  9. Chill in the freezer or fridge.
  10. When the chocolate has fully hardened, remove from the fridge, and enjoy 🙂

easter cookies

Vegan Chocolate Chunk Cookies (Gluten-Free)

Got a cookie craving?? TRY THESE OUT. They are a huge hit fresh, warm, and gooey out of the oven. Also, delicious from cold storage in the fridge! I made these gluten-free. However, if you do not need to use gluten free oats/flour you can substitute for regular oats/oat flour/all purpose flour.

BUT!!! Do NOT substitute out the almond butter. The almond butter MAKES IT!

Another tip, don’t cheap out on the dark chocolate. Choose a good quality dark chocolate bar (at least 55% cacao) because these cookies will be drooling with dark chocolate when they’re done!

vegan-chocolate-chunk1

Ingredients: 

Wet Ingredients:

  • ½ cup natural smooth almond butter
  • ¼ cup + 3.5 tbsp pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tbsp unrefined Nutiva coconut oil, melted to liquid form (allow to cool before using)

Dry ingredients:

  • ½ cup gluten-free quick cooking rolled oats
  • ¼ cup + 2 tbsp gluten-free oat flour (**TIP at bottom of post**)
  • ¼ cup tapioca starch (Bob’s Red Mill)
  • ¼ cup gluten-free all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground sea salt
  • 100g (1 bar) Camino 55% dark chocolate, chopped into pieces/chunks (or dark chocolate bar of choice)

Instructions:

  1. Preheat the oven to 350F
  2. In a large mixing bowl, combine wet ingredients one at a time with mixing. Stir until completely combined.
  3. Begin to stir in the dry ingredients to the same mixing bowl one at a time until thoroughly combined.
  4. Chop up your chocolate bar into chunks. Fold into the mixture.
  5. Line a baking sheet with parchment paper.
  6. Form your cookies into desired size (small or large). Note! They will spread out a lot while cooking! See below photo of the original tiny size I made mine.
  7. Bake for 8-10 minutes on 350F (or until the edges are browning).
  8. Remove from the oven. Allow to cool for 5 minutes.
  9. Enjoy!

vegan-chocolate-chunk-pre-cooked

UMMMM helloooo yum… look at the centre of how this cookie turned out… *drool*

vegan-chocolat-echunk

**Tip: Make your own oat flour by blending oats in your vitamix, blender, bullet, etc.*