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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The Best Black Bean Dip

I felt like something a little bit different with my fresh veggies and this tangy black bean dip was the perfect addition of protein to fill me up with a subtle spicy kick.

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I love having healthy snacking foods ready to go in the fridge.  It makes things so much easier on me, especially if I am having a bad day health wise.

This recipe is super simple as well and keeps well in the fridge.

Ingredients:

1 can Organic black beans, drained and rinsed

2 tbsp avocado oil

Juice of 1 lime

2 garlic cloves, minced, and sautéed until fragrant

Fresh cilantro, handful

1 tsp chili powder

1/2 tsp cayenne pepper

Sea salt, pepper to taste

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FIRST, PREP ALL INGREDIENTS:  RINSE BEANS, CHOP, ETC.

SAUTEE CHOPPED GARLIC IN A TINY BIT OF THE AVOCADO OIL UNTIL FRAGRANT.

ADD ALL INGREDIENTS TO YOUR FOOD PROCESSOR OR VITAMIX.

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BLEND OR PULSE SLOWLY, A LITTLE BIT AT A TIME UNTIL A SMOOTH TEXTURE IS ACHIEVED.

(ADD 1 TBSP OF WATER AT A TIME IF THE MIXTURE IS TOO THICK AND WON’T MOVE-I ENDED UP USING 4 TBSP OF WATER)

ONCE SMOOTH, TRANSFER TO AN AIRTIGHT CONTAINER, AND REFRIGERATE FOR AT LEAST ONE HOUR BEFORE SERVING.

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SERVE WITH YOUR CHOICE OF VEGGIE/CORN CHIPS, CUT UP FRESH VEGGIES, USE ON A SANDWICH, ETC.

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I USED SOME FRESH BELL PEPPER, CELERY AND ORGANIC MULTI COLOURED CARROTS 🙂

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I hope you enjoy this protein rich snack!!!

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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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Midday Snack and Juice Recipe

Hey guys, I thought I would share my midday snack since it was nice and colourful!  I paired my little platter with a fresh juice.

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Snack Platter:

Baby carrots

Blueberries

1/2 avocado, sliced

Pea shoots

Hard boiled egg sprinkled with cayenne

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Juice Recipe:

  • 2 baby radicchio lettuce leaves
  • Handful of spinach
  • 3 celery stalks
  • 1 apple
  • 2 lemons, peeled

Wash all produce, peel lemons and juice.  Serve immediately over ice.

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