Healthy Peanut Butter Crispie Bars

Happy new year! A new year brings new recipe ideas, as I am back on my healthy eating quest.  
We had a few Christmas parties at our house, and one of them was a potluck.  One of our guests brought butterscotch peanut butter rainbow marshmallow bars, and they were delicious.  I hadn't had them since grade school, but have been thinking about them ever since.

Here is a healthier version.  I let my kids "sample" it and now my little one year old is running around saying "sa-pal!" "sa-pal!" Too cute.

Simple and delicious, and they make fantastic healthy treats for all.

Peanut Butter Crispie Bars
Makes 8 bars

1/4 c coconut oil
1 tbsp cacao butter (sub with 1 tbsp extra coconut oil + 1/2 tsp vanilla)
1/4 c maple syrup
1/2 c natural peanut butter
1/2 c shredded unsweetened coconut
1/2 c almond meal (finely ground raw almonds)
1/2 tsp mesquite powder (can be omitted)
pinch of salt
1 and 1/2 c brown puffed rice
1 c puffed quinoa (sub with puffed rice)

Line a bread pan with parchment and coat with non-stick spray.

In microwave or small saucepan melt coconit oil and cacao butter.  If using microwave, it will take about 1-2 minutes on high.  Stir until cacao butter has melted completely.  Stir in maple syrup and peanut butter and mix well until smooth.  Add coconut, almond meal, mequite powder and salt and stir well.  Add puffed rice and quinoa and mix well.

Using parchment, greased hands/spoon or saran wrap, press mixture firmly into bread pan.  Refrigerate at least 30 min before serving.  Store in fridge.

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Recipe: White Chocolate + Pretzel Peanut Butter (vegan, gf)

Inspired by something I saw in the grocery store the other day, I came home with a sweet treat craving today and decided to make something quick and healthy.  This white chocolate + pretzel peanut butter can be made gluten free (as I did) by using Glutino's oh so tasty gluten free pretzels.  Otherwise use whatever pretzels you like.  Its great on crackers, apple slices or even by the spoonful.  And if you do buy Glutino pretzels, make sure you have a support person on hand who can make you put down the bag before scarfing it all up.  They are just too good to stop.

White Chocolate + Pretzel Peanut Butter
Makes approx 3/4 c

1/2 c unsalted shelled peanuts
1/4 c gluten-free pretzels (can use regular pretzels too)
2 tsp agave syrup
1 tbsp melted cocoa butter
pinch of salt

Pulse pretzels in food processor until fine crumbs form.  Transfer to another bowl.  Process peanuts in high powered food processor until completely smooth, approx 5 minutes.   Add agave, cocoa butter and salt.  Puree until smooth.  Add pretzel crumbs and process until well combined and smooth.  Transfer to air tight container to store.
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Recipe: Copycat Reese Peanut Butter Chocolate Eggs

After Bar Method class today I was seriously craving a sweet treat.  Inspired by the rows upon rows of Easter candies taunting and seducing me at the grocery store, I came up with these healthy, vegan alternative to Reese peanut butter chocolate Easter eggs.





Copycat Reese Peanut Butter Chocolate Eggs
Makes 10 Eggs

Peanut Butter Center
1/2 c crunchy natural peanut butter (salt free)
1/2 c brown rice puffs
1/4 c almond meal (finely ground almond)
2 tbsp agave syrup
1 tbsp coconut oil
1 tsp vanilla
pinch of salt

Put all ingredients in food processor and process until well combined and no lumps.  Roll into egg-shaped ovals and place on parchment-lined baking sheet.  Put in freezer while you prepare chocolate coating.

Chocolate Coating
1/2 c coconut oil
1/4 c cocoa powder (I use raw cocoa)
3 tbsp coconut milk
2 tbsp agave syrup
1/4 tsp vanilla

Whisk all ingredients thoroughly in medium-sized bowl.  Working quickly, take 1 peanut butter oval and roll in chocolate, using spoon to coat. Transfer to parchment and repeat with remaining eggs.  Once complete, place in freezer for 5 min.  After 5 min, remove tray.  Using plastic wrap wrapped around the now semi-hardened chocolate coating, re-shape each egg until smooth.  Return to freezer.  Store in freezer in airtight container.


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Recipe: PPK's Peanut Butter Chocolate Pillows

Usually I find a recipe I  like, or an idea I like, and I tinker with it to make it my own.  But these cookies need almost no tinkering.  These were one of the first vegan cookie recipes I made after we started dabbling with vegan eating over a year ago.  They were a big hit with vegans and non-vegans alike.  So here they are, for you to enjoy.

The general idea is this: you make 2 cookie doughs, one for the chocolate outside and one for the peanut butter middle.  You roll the peanut butter middle dough into small balls, then you flatten the chocolate dough into discs and envelop the peanut butter balls in the cookie dough and roll them to spread evenly.  You flatten them slightly and bake.  Voila - peanut butter chocolate pillows!

The original recipe can be found here (and I encourage you to check out the Post Punk Kitchen's other mouthwatering recipes on the site).

Peanut Butter Chocolate Pillows
Makes 24 cookies


Preheat oven to 350 and line 2 baking sheets with parchment paper.

Peanut Butter Dough (for filling)
3/4 c natural peanut butter
3/4 c icing sugar
3 tsp coconut milk (or other non-dairy milk)
pinch of salt (if peanut butter is unsalted)

Stir together all ingredients until well blended.  Roll into 24 tablespoon-sized balls and set aside.

Chocolate Cookie Dough (for outside)
1/2 c grapeseed oil
1 c coconut sugar
1/4 c maple syrup
3 tbsp coconut milk (or other non-dairy milk)
1 1/4 c flour
1/4 c almond meal (or another 1/4 c flour)
3/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Combine oil, sugar, maple syrup and milk and mix well.  In a separate bowl, whisk together flour, almond meal, cocoa powder, baking soda and salt.  Add dry to wet ingredients and mix to combine.

Roll a heaping tablespoon of chocolate dough into a ball and flatten into a disc, approx 1/4 inch thick.  Place peanut butter ball in centre of disc and gather around the ball, coating completely (don't worry about it being evenly covered, just make sure no peanut butter is showing).  Roll chocolate wrapped peanut butter ball between your palms until coated evenly.  Flatten between your palms.  Place on baking sheet.  Bake for 10 minutes.  Remove from oven and let stand on sheet for 2 min.  Transfer to cooling rack to cool.  



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