Tag Archives: no bake

No-Bake Chocolate Peanut Butter Cheesecake Bites

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE BITESRecently, I teamed up with Amazing Grass to come up with a recipe featuring their Chocolate Peanut Butter flavored Protein Superfood. Even though the weather is finally starting to cool down, I still wanted to create an easy no-bake recipe that likely uses ingredients that you already have on-hand. An added challenge was making something that was gluten-free, soy-free, oil-free, vegan and obviously tasty! This post was sponsored by Amazing Grass, but all opinions on the product are completely my own. I have a lot of great things to say about it!

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Photo courtesy of amazinggrass.com

I’ve been pleasantly surprised by this new product from Amazing Grass, since it’s not only a protein powder but is also packed with superfoods and other nutrients. The flavor is exactly as it sounds, but neither the chocolate nor the peanut butter is too overpowering. This product does have a little stevia in it, but I found it to be a lot more subtle than other protein powders I’ve tried in the past. When I’m not making no-bake recipes like this, my go-to way to enjoy Amazing Grass is to throw it in a blender with a little non-dairy milk, frozen bananas and ice. The nutrition facts are impressive per serving and you can’t go wrong with this flavor, especially!

img_4044No-Bake Chocolate Peanut Butter Cheesecake Bites
These individual-sized cheesecake bites are a cinch to make and use only a few ingredients. They are gluten-free, vegan, soy-free and even have some hidden fruits and veggies in them! Your friends will be amazed when they find out how simple, yet delicious this recipe is!

Ingredients – Crust:
1/4 cup oats
1/4 cup peanuts
1 Tbs maple syrup

Ingredients – Filling:
1/2 avocado
1 serving Amazing Grass Protein Superfood, Chocolate Peanut Butter
1 small banana
1/4 cup peanuts
2-4 Tbs almond milk

Directions:
1. Place the oats and peanuts in a high speed blender and mix until you get a flour-like consistency. Add in the maple syrup and continue blending until the mixture sticks together.
2. Using a cupcake pan, place the crust mixture into 4 wells of a cupcake pan making sure to press into the bottom of the pan. Place in the freezer while preparing the filling.
3. Put all ingredients for the filling into a blender, and blend until you get a smooth and creamy consistency. Start with less almond milk and add more if needed. Pour this mixture into the cupcake pan on top of the crust.
4. Freeze the cupcake pan with the filling and crust for 1-2 hours so it can set. Remove from the freezer and use a butter knife or something similar to remove the bites from the pan if needed. Allow to thaw for 5-10 minutes before eating and enjoy!

*Note: these are best when enjoyed straight from the freezer. Thawing and re-freezing is not recommended.

Do you have any favorite ways to enjoy protein powder? Have you used Amazing Grass before in the past? Let me know in the comments below!

Navitas Naturals & More Macaroons!

HickmanS_-1Have any of you heard of Navitas Naturals? Well, if not you really ought to check them out! Navitas makes a long line of natural powders, seeds, snacks and more. They specialize in using organic, superfood ingredients that are not only good for us but they taste great too. I was so lucky to have been sent a few items from Navitas Naturals, including their Green Coffee Powder, Acai Powder, and Maqui Powder. I couldn’t wait to try them in a few recipes! Now, I won’t be using the Green Coffee powder in any of these recipes specifically but I’ve tried a few from the Navitas website and they were spectacular. My favorite so far is the Banana Bread Smoothie that tastes exactly like a freshly baked slice! Continue reading on for my super easy, no-bake superfood macaroon recipes. Continue reading

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The first recipe I (almost literally) threw together was of these Cacao & Acai Macaroons. They are gluten-free, soy free, raw, and made with organic ingredients. The only part of this recipe that takes a while is letting them chill in the fridge before serving and eating. These reminded me of a chocolate-covered berry, and they have a sweet yet rich taste. Acai itself has a flavor that just pairs so well with cacao, and even in powder form it has a super fresh taste and aroma. What are the benefits of acai and cacao? Combined, they offer antioxidants, omega fats, magnesium, iron, protein, and fiber. Who knew that a dessert could offer so much to us nutritionally? Though these macaroons are on the smaller size (compared to your average dessert) they are decadent enough that you will only need one or two to satisfy any chocolate craving.

Cacao & Acai Macaroons
Yields 3
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Ingredients
  1. 2 dates, pitted and soaked
  2. 1 heaping Tbs cacao powder
  3. 1 heaping Tbs coconut oil
  4. 1-2 Tbs acai powder
  5. 1/2-1 Tbs lucuma powder/alternative sweetener
Instructions
  1. Combine the drained dates, coconut oil, and powders or other sweetener in a blender until well-mixed. Add additional sweetener or other ingredients if necessary.
Notes
  1. The cacao, acai, and lucuma powder I use are by Navitas Naturals. They make awesome organic superfoods that are really easy to throw into smoothies and other recipes.
Another Hungry Vegan http://anotherhungryvegan.com/
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I also had an idea to come up with a berry and almond-flavored dessert using the Maqui Powder and some raw almond butter. Maqui Powder is known for its beautiful purple color as well as its benefits of added vitamin C, potassium, iron, and calcium. It’s also great when thrown into a smoothie or other type of berry-flavored dessert. These macaroons have a good amount of sweetness with a nutty flavor that both compliment each other very nicely. These would be great as a dessert or a mid-day snack when you’re looking for a pick-me up with a little protein and healthy fats from the almond butter.

Almond & Maqui Berry Macaroons
Yields 3
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Ingredients
  1. 2 tsp Maqui powder (I use Navitas Naturals)
  2. 2 dates, pitted and soaked
  3. 2 Tbs raw almond butter (preferably unsalted with no added oil)
  4. Pinch of salt (Pink Himilayan Salt is my favorite to use)
Instructions
  1. Place the drained dates, maqui powder, almond butter and salt in a blender or food processor and mix until well-combined. Once you get a sticky consistency, taste the mixture and add more sweetener if necessary. If the maqui berry flavor is too subtle, add in 1/2-1 tsp more and taste it again.
  2. Once your mixture is ready, roll it into a ball. If you'd like, you can dip the mixture in some crushed almonds (although I forwent this step). Stick the macaroons on a plate and refrigerate before serving. You can also store these in the fridge in an airtight container for at least a few days.
Another Hungry Vegan http://anotherhungryvegan.com/

Tiger Nuts – Review & Recipes

IMG_1635-2Ever heard of Tiger Nuts? Now, despite the name these are actually not nuts at all! They come from a tuber that grows underneath the ground, yet they contain the same nutrients of nuts and other foods without the allergen risk. That means these are not only completely nut-free, but they are also gluten-free, vegan, paleo and more! Tiger Nuts sent me a bag of their Supreme Peeled variety to try out and I was thrilled to see what all the hype was about! They originally appealed to me during Vegan MoFo because they are gluten-free, but I think these would also be great during this month since I am trying to introduce more “omnivore-friendly” foods. These Tiger Nuts are suitable for virtually everyone, and especially people with allergies. Continue reading

IMG_1646-2As you can see, they are the same size and shape as most tree nuts. They have a sweet, slightly nutty flavor with the same crunch you would expect in any ordinary nut. These are peeled as well, which makes them super easy to use in recipes as I will share down below.

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First, I really wanted to try a non-dairy and nut-free milk recipe. Most of the non-dairy milks I find are made with some kind of nut or soy, so it was great to come up an option that would appeal to everyone. You can customize this recipe as well, if you want it unsweetened or flavored.

Tiger Nut Milk
Yields 2
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Ingredients
  1. 2 Cups Water
  2. 1/4 cup + 2 Tbs Peeled Tiger Nuts
  3. Sweetener to taste (optional)
Instructions
  1. Blend all the ingredients together until you get a smooth, milky consistency. Add extra sweetener if necessary, and/or vanilla extract if you like your non-dairy milks flavored. Strain with a nut milk bag, or you can use a wire strainer and push the liquid through until you end up with a pulp. Set the pulp aside, at room temperature to dry out and chill the milk in the fridge in an airtight container. It should keep refrigerated for about 3 days, but this amount makes a about 2 cups so use your best discretion.
Another Hungry Vegan http://anotherhungryvegan.com/
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I knew I didn’t want to waste any of the pulp, so I made some no-bake macaroons (although I think you could also bake these in the oven if you’d like). I easily made these with ingredients I always have on hand, and these happen to be a healthy, low-fat and almost raw dessert. Also, these taste just like oatmeal raisin cookies, go figure!

Oatmeal Raisin Macaroons
Yields 4
Wondering what to do with your leftover nut milk pulp? Why not make some no-bake macaroons that taste just like an oatmeal raisin cookie?
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Ingredients
  1. Tiger Nuts dried leftover pulp (after the recipe above)
  2. 2 Dates or/or alternative liquid sweetener such as lucuma (raisins work too!),
  3. 1 Tbs Uncooked Oats
  4. Splash of Vanilla Extract
  5. Pinch of Cinnamon
Instructions
  1. Blend all ingredients together, making sure to scrape down the sides of the blender in-between. Continue to blend until you get a mixture that sticks together, and add extra sweetener if necessary. If your leftover pulp was still somewhat wet you may need to add extra oats. Roll the mixture into a ball after you get the right consistency. Set the macaroons in the fridge or freezer to chill before serving if you'd like, though it may also help them to set.
Another Hungry Vegan http://anotherhungryvegan.com/

Vanilla, Matcha & Coconut Macaroons

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I made these Vanilla, Matcha & Coconut Macaroons for another recipe using my Kiss Me Organics Matcha Powder which came out even better than I expected! This is also a no-bake and technically raw recipe, full of natural sweeteners, and nut-free (as long as you can still have coconut). The macaroons (or you can call them truffles) have a pleasant and sweet green tea flavor with shredded coconut and just a hint of vanilla.  Continue reading

Also, Kiss Me Organics shared a promo code with me to get 15% off their matcha powder on amazon. This goes for whether you are in the US or Canada, simply search for “Kiss Me Organics” and type in the code 4NC7VKLU at checkout to get your discount! This offer ends November 15th, so I definitely recommend that you take advantage of it while you can. I have some other recipes on my blog featuring their matcha powder, which you can find here and I hope you get a chance to try them out. These Vanilla, Matcha & Coconut Macaroons are definitely a good place to start if you’re looking for an easy dessert recipe that requires no baking or a lot of ingredients.

Vanilla, Matcha & Coconut Macaroons
Yields 4
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Ingredients
  1. 4 Medjool dates, pitted and soaked
  2. 2 Tbs coconut butter
  3. 1-2 tsp Kiss Me Organics Matcha Powder
  4. 1 Tbs Lucuma powder/Coconut nectar and more to taste
  5. 1 tsp Vanilla extract
  6. 2 Tbs shredded coconut
  7. Pinch of Salt
Instructions
  1. Drain the soaked dates and place them into a blender or food processor with the softened coconut butter. Slowly add the vanilla and the sweetener of your choice (I used both lucuma powder and coconut nectar, but you can also add more dates instead). Add in the salt and shredded coconut and keep mixing until a thicker "dough" forms.
  2. You want the mixture to be able to stick together and not be too runny, and if it is add extra shredded coconut. If your mixture is too solid and not sticky, add more liquid sweetener and/or coconut butter.
  3. When you get the right consistency, roll the dough into a ball to form a macaroon. If you'd like, roll the ball into some more shredded coconut. Set the macaroons on a covered plate to chill in the fridge before serving.
Another Hungry Vegan http://anotherhungryvegan.com/

Apricot, Coconut & Cashew Bars

IMG_4479Sometimes in the summer, it gets too hot to turn on the oven and bake something. This is one of those recipes that’s perfect for these kinds of occasions, since it’s a no-bake (but still delicious) treat. These bars are also gluten and soy free, healthy, and they only use a few ingredients that you likely have in your kitchen already. They contain healthy fats and good protein sources, and will last in your fridge for a while (or maybe not, they might be too good to resist). These also got the approval of non-vegans and vegans alike, so what are you waiting for? Try making them for yourself, and I would definitely give it a try with dried fruits other than apricots if you are feeling adventurous!
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Apricot, Coconut & Cashew Bars
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Ingredients
  1. 1 cup dried Turkish apricots
  2. ½ cup raw cashews (soaked and drained)
  3. ¾ cup shredded unsweetened coconut
  4. ⅓ cup rolled gluten-free oats
  5. 4 dates, pitted
  6. 1 TBS melted coconut oil
  7. 2 TBS hemp seeds
  8. pinch of salt
Instructions
  1. 1. Line an 8 inch square baking pan with parchment or wax paper and set aside.
  2. 2. Blend the drained cashews in food processor or high-power blender until you get a cashew-meal type of consistency. Set aside.
  3. 3. Place the dried apricots and dates in a food processor or blender and blend until you get a paste. Add all other ingredients to the apricot/date mixture and process until well combined.
  4. 4. Add the blended cashews to the mixture and blend until combined.
  5. 5. Firmly press the final mixture into the baking pan, using your hands or a spatula to create a flat, even top.
  6. 6. Place the pan in the freezer for one hour, then remove and cut into whatever size bars you desire. I find that squares work great for sharing with larger groups of people.
  7. 7. Place in an airtight container and store for up to one month in the fridge.
Adapted from Nutritionist in the Kitch
Another Hungry Vegan http://anotherhungryvegan.com/