Chocolate Peanut Butter Protein Bar

My all-time favorite protein bars. These bars are packed with nutrients and add an extra boost of protein to your day to fight off that mid-morning or mid-afternoon hunger attack. Not to mention they can be made completely raw, are easy to whip up, and require zero cooking time (just some chill time in the refrigerator). Here are some of the great nutritional benefits of these bars:

Hemp seeds are rich in iron, magnesium, and zinc. Chia seeds are a great anti-inflamatory, aid in digestion and detoxification, and are a great source of calcium, phosphorus, and manganese. Sunflower seeds are a great source of vitamin E, B6, thiamin, folate, and niacin. Raw cacao is packed with minerals (phosphorus, iron, copper, magnesium, etc) and antioxidants. Peanut butter is also packed with vitamins and minerals, as well as protein.

Makes 8 bars. Approximately 12 grams of protein per bar according to the products I used. This number could vary. 

Ingredients
2 cups GF rolled oats
1/2 cup raw sunflower seeds
1/4 cup hemp seeds
1 tablespoon chia seeds
4 tablespoons protein powder I use this Raw Protein
1/4 cup raw cacao
3/4 cup natural peanut butter 
3/4 cup raw agave

Mix the dry ingredients in a large mixing bowl. Add the peanut butter and agave. Mix well using a spatula until completely combined (really take your time to make sure the wet is incorporated well and evenly!). Press your protein bar mixture into a non-stick 8x8 inch pan, making sure to press down hard and evenly to ensure is is packed in tight. Refrigerate for an hour or more, preferably, before cutting into 8 bars. Store in an airtight container in the refrigerator, best if eaten within one week.

Seeded Energy Crackers & Chickpea Mash

Flaxseed crackers have interested me for a while, but I have yet to purchase any. Until the other day when I decided to look for some to buy and was shocked at how expensive they can be! So like with most things I consider at one time or another purchasing pre-made, I decided "I could make that!" After researching and reading several different recipes, I came to the realization that all there is to making these crackers is combining two part seeds to one part water. Therefore, I decided to mix up what kinds of seeds I used, added in some seasonings, and have to say I am pretty excited by how tasty these turned out!

As for the chickpea mash, I have been seeing quite a few vegan tuna salad recipes popping up where they substitute chickpeas for tuna. It intrigued me, especially the mashing of the chickpeas part, so I decided to make my own "mash" and fell in love. You know that moment when you think "where have you been all my life?" about something? Well, that happened to me when I tried smoked paprika. The Trader Joe's near me just started selling it, and oh my goodness, where has it been all my life! I highly recommend purchasing it for this recipe if you do not have it already. I promise to post many more recipes including it so it will not go to waste! Plus I just know you will love it =)

Together these two recipes make the perfect high energy snack! Gluten free crackers full of healthy fats, protein, fiber, and vitamins. Plus, a protein and fiber rich bean mash that will certainly diminish your mid-afternoon hunger attack. Did I mention it is delicious?! Happy snacking.

Ingredients for Crackers
1/2 cup flax seeds
1/2 cup pepitas 
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 cup water
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Ingredients for Chickpea Mash
2 cups cooked, rinsed, and drained organic chickpeas/garbanzo beans
2 tablespoons tahini
1/2 teaspoon garlic powder
1 teaspoon sea salt
3/4 teaspoon smoked paprika (favorite found at Trader Joe's)
Plus extra smoked paprika for dusting

For the crackers: preheat your oven to 325 F. Mix all the seeds in one bowl, and the water and seasonings in a second bowl. Now, mix the wet mixture with the seeds, and scoop onto a baking sheet lined with parchment paper. There may be leftover liquid in the bowl, that's okay. Press the seed mixture into a 1/4 inch rectangle shape on your sheet. Bake for 30 minutes, then cut into squares of your desired size, flip (carefully), and bake for another 30 minutes. Each side should be a golden brown. When finished, let them cool on the pan on the counter. Eat after they cool or store in an airtight container until ready to serve.

For the chickpea mash: mash a little more than half of the chickpeas with the back of a fork in a mixing bowl. Add the tahini and mix well. Then add all the spices and mix well again. Sprinkle with additional paprika on top when ready to serve. Keep in an airtight container in the refrigerator until you are ready for a snack! Serve with seeded energy crackers.

Raw Cacao Coconut Truffles

These delicious little morsels are packed with nutrition. They contain healthy fats, protein, and vitamins from the raw nuts, and the most delicious antioxidant rich superfood, raw cacao. Not to mention delicious coconut and raw agave nectar! Even threw in some raw sweetened cacao nibs for extra sweet chocolatey goodness. These are so healthy you can eat them guiltlessly as a snack in the middle of the day, or save them for a sweet dessert later. 

Ingredients

1 cup raw almonds

1 cup raw cashews

1 cup organic unsweetened coconut, shaved/shredded

1/3 cup raw cacao powder

1/3 cup raw cacao nibs (sweetened or unsweetened)

3 tablespoons raw agave nectar (or more if you like 'em super sweet!)

2-3 tablespoons water

Combine the nuts and coconut in a food processor, and process until they resemble a coarse meal. Then add in the raw cacao, and pulse to combine. Next, add the agave and a tablespoon of water. Pulse, scrape down sides, pulse, and repeat until it turns into a sticky glob. Add in the additional tablespoons of water one at a time if needed. 

Using a cookie scoop or spoon, shape the mixture into small balls and roll in additional coconut (if desired). Then place them on a plate and freeze for at least 20-30 minutes. Transfer them to an airtight container and keep in the refrigerator or freezer until ready to eat.  

Granola Bars

These granola bars are a staple in our house now. Not only do they taste delicious with their gooey and crunchy texture, but the chia and sunflower seeds make them wicked good for you. I use my homemade peanut butter, hot out of the food processor, to make these. But you can use any of your favorite natural peanut butter (or cashew or almond butter) from the store. If you get a chance to make it homemade though - definitely try it in this recipe!

Ingredients
2 1/2 cups rolled outs (I use Trader Joe's GF Rolled Oats)
1/2 cup raw sunflower seeds
1/4 cup chia seeds
1/2 cup raw agave nectar (or more to make extra gooey)
1/2 cup natural (or homemade) peanut butter

Mix all dry ingredients in a large mixing bowl. Then add in the peanut butter and agave. Mix with a spatula until fully incorporated, and then press the mixture into a 8x8 baking pan. Refrigerate for a few hours, cut into 8 bars, and store in an airtight container in the fridge.

Here is to happy and healthy snacking.