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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Raspberry Cream BlissCake - vegan, gf, raw

Here's an even creamier take on my Lemon Blueberry BlissCake with an added "secret ingredient" for an even silkier texture: pureed fresh young coconut meat.  The hardest part of this recipe is removing the coconut meat from the coconut (the video tutorial I used the first time I tried can be found here).  Once you have done that, the rest is about patience.

The crust is fast, but the middle layer and topping take a long time in the food processor, up to 10 or more minutes per layer.  It might even take you longer if you don't have a great food processor.  You could do the raspberry topping in a Vitamix or ultra high speed blender as well, but the middle layer might be too thick.  With the added coconut it also sets quicker in the fridge, so you can enjoy it even faster.

Raspberry Cream BlissCake
Crust:
1c raw pecan pieces or halves
1/2c dates
1/2c raisins

Process all ingredients in a food processor until they start to clump into a ball.  Press evenly with your fingertips into an 8 or 9 inch springform.

"Cream" Filling:
1 and 1/2 c macadamias nuts, soaked at least 30 min and up to 2h
1/2 c young coconut meat, pureed
1/2 c lemon juice
1/3 c coconut oil
1/4 c maple syrup
6 dates chopped1 tsp lucuma powder


Puree all ingredients in a food processor until completely smooth (approx 5-10 minutes).  Spread evenly over crust.

Topping:
2 c fresh or thawed frozen raspberries
3/4 c chopped dates

Puree ingredients in food processor until smooth (approx 5+ minutes).  Spread evenly over filling.

Refrigerate for 2 or more hours or until set. Store in refrigerator.

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