Mini Raw Energy Bars (Raw, Vegan)

I have been meaning to make these for a while now and I am SO happy that I did!

These are honestly TOO good…I have to restrain myself from creeping into the fridge and digging into the delicious stash.  If you have ever had a Larabar, these are pretty much a DIY version.

Oh, and they take almost no time at all to whip up!  Be warned… 😉

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Ingredients:

1 1/2 c medjool dates, pitted (about 12 large)

1 c raw cashews

1/2 c raw almonds

1/2 raw pepitas (pumpkin seeds)

1/2 c almond butter

2 tbsp water

Juice of one Lime

You will need parchment paper for storing separating the bars so that they don’t stick together.

Nutrition Facts (Calculated based on the recipe divided into 20 bars):

Serving size: 1 bar

10.35 g Total Fat (Healthy fat!)

162.7 calories

10.5 g sugar (natural sugar!)

4.8 g protein

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Combine all ingredients in your food processor.  (Nuts and seeds first, followed by dates, almond butter, water, and lime juice)

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Pulse until mixture starts to stick and lump together.

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Remove mixture from the food processor and form into a large mound on a nonstick 1-inch deep baking sheet.  (You can use any glass or nonstick tray that you have on hand)

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Pack and form the mixture into a rectangle.  Be sure that you pack it nice and tight so that it sticks together.

Place tray in freezer for 10 minutes to allow mixture to set.

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Remove from freezer and score with a knife into 20 bars.  Pop tray into the fridge to cool and set for 30 minutes.

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After 30 minutes, separate the individual bars and wrap with parchment paper to prevent them from sticking together.  Store in an airtight container in the fridge.

I wouldn’t worry about spoiling because I assure you they won’t last long enough haha

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These bars are great for after a workout, as a quick grab and go breakfast, or for a 3pm crash snack and energy booster.

You can also use this same recipe to make energy balls.  Simply form into bite size balls and store in the freezer.

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Someone needs to stop me from eating the whole batch now….please?

I hope you enjoy this raw, vegan deliciousness!!!

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Almond Crusted French Toast

I must admit I have had a ridiculous sweet tooth lately!  I LOVE french toast, but truth be told, I have never actually made it!

I know the premise behind it, so I decided I would give it a whirl!  Of course it would be lovely with thick delicious white bread, but today I used Ezekiel Bread and to be honest, it was pretty darn good!

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I topped my almondy french toast with Homemade Strawberry Chia Jam, a little melted almond butter, and some delicious fresh wild berries.  The toast itself is not overly sweet, so the addition of the jam and berries with each bite is divine!

The recipe is really not complicated or as fancy as it looks-I promise!!

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Ingredients:

6 slices Ezekiel bread (or your bread of choice!)

1/2 c raw almonds (ground into almond meal)

2 eggs

3 medjool dates, pitted

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom (you can skip it if you don’t have it on hand)

1/4 tsp pure almond extract (use vanilla extract if you don’t have almond)

For pan frying:  Coconut oil

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The How To Part:

PULSE ALMONDS IN A BLENDER OR FOOD PROCESSOR TO MAKE ALMOND MEAL (FINE BUT WITH TINY LITTLE CHUNKS)  TRANSFER TO A SHALLOW BOWL.

BE CAREFUL NOT TO BLEND TOO LONG OR YOU WILL END UP WITH ALMOND BUTTER!

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COMBINE EGGS, SPICES, MEDJOOL DATES AND ALMOND EXTRACT IN A BLENDER UNTIL SMOOTH.  POUR INTO A SHALLOW BOWL.

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DIP EACH PIECE OF TOAST (BOTH SIDES) IN EGG MIXTURE

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FOLLOW BY BOTH SIDES OF THE EGG DIPPED TOAST IN YOUR ALMOND MEAL

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YOUR TOAST SHOULD LOOK SOMETHING LIKE THIS:

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ON MEDIUM, HEAT ABOUT 1 TBSP OF COCONUT OIL IN A FRYING PAN (IF YOU HAVE A PANCAKE GRIDDLE, WHIP IT OUT!)

FRY EACH SIDE FOR ABOUT 1-2 MINUTES EACH OR UNTIL GOLDEN.  BE CAREFUL NOT TO BURN, AND CHECK OFTEN.

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NOW IS THE FUN PART…..EATING!!!

TOP WITH WHATEVER YOUR LITTLE HEART DESIRES.

I USED SOME MELTED ALMOND BUTTER, Strawberry Chia Jam, AND FRESH BLUBERRIES.  

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I hope you enjoy!  I know I did…and I actually had a leftover piece of toast cold and spread some of my jam on it for a snack! DELICIOUS!

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Warm Roasted Rosemary Cashews

Honestly, I just made these…and they are so fragrant…and so warm…and crunchy…and delicious.  I wish I could take 100% credit, but truth be told, I was inspired by THIS RECIPE from Fed and Fit.

I added a few other spices and BAM-best damn roasted warm cashew nuts I’ve ever had!  Please someone stop me from eating all 3 cups!!!

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Ingredients:

3 cups raw cashews

2 tbsp coconut oil

1 tsp dried rosemary

1 tsp cayenne pepper

1/2 tsp cumin

Sea salt and pepper, to taste

Method:

Preheat oven to 400 degrees and lay raw cashews out on a baking sheet.

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Bake for about 15 minutes or until golden brown in colour.

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In the meantime, heat coconut oil, dried herbs, salt and pepper over medium heat in a small saucepan until fragrant.

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Remove cashews from the oven, place in a bowl and cover with the coconut oil/herb mixture.  Coat completely and serve warm!  YUMMMMMMMMM

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I ran out of Rosemary, so yes, it is oregano in the picture, oops!

These are dangerously easy to make…and dangerously easy to consume by the handful!  Especially when they are fresh out of the oven.

If you make these, be warned!  They ARE addictive!! 🙂

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