3-Ingredient Peanut Butter Chocolate Cheerio Bars

Hello! It me. I bring to you another dessert recipe from Wisconsin since my flight to NYC was canceled this morning due to the wind! Blah. I suppose this means even more time to experiment with dessert recipes since I will no longer have the opportunity to stuff myself with Van Leeuwen vegan ice cream this weekend (my absolute fav).easy-vegan-3-ingredient-peanut-butter-chocolate-cheerio-bars

Now I will preface this recipe by acknowledging that I’m aware I did not break any culinary boundaries in creating these. And that’s fine. But these bars are beauties because they’re super duper easy and super duper delicious. They’re also vegan and gluten-free, if you’re into that kinda thing.

They’re also highly addictive. My mom ate like 3/4th of the tray in one sitting. We are definitely related. Chocolate is a food group, according to us. vegan-3-ingredient-peanut-butter-chocolate-cheerio-bars

So a lil history on these bars: they came about because as a constantly-on-a-budget TJs fanatic, I am always looking up ways to create cheap after-dinner sweet snacks. In grad school I starting buying bags of chocolate chips for $1.99 (yup, TJ’s chocolate chips are vegan) and boxes of TJ’s Joe’s O’s (which are the Trader Joe’s equivalent of Cheerios) also for $1.99. I would mix chocolate chips and Joe’s Os in a wee little bowl and nibble on the mixture while studying.

The mix is a bit sweet, a bit carby, chocolatey, and crunchy. It’s highly satisfying, easy-to-prepare, and cheap as can be! It really stretches out a bag of chocolate chips, and has the added bonus that Joe’s O’s are decently not-too-shabby-for-you, making it a snack that’s easy to eat every night without feeling icky.

Then one day last month, I  was making puppy chow for my sister when she was in town, and I ventured to the grocery store to get a box of Chex. And then I got home and saw my Cheerios and I was like…I wonder if….!

And so this month, I tried it. I basically used the puppy chow idea (melted chocolate + pb) with Cheerios in place of Chex, but pressed them into a pan instead of coating them with powdered sugar.vegan-gluten-free-3-ingredient-peanut-butter-chocolate-cheerio-bars

The result is a crunchy, easy peasy snack that satisfies any crunchy chocolate peanut butter craving. They’re just damn good and damn delicious.

Anyways, without further audieu, I present to you…

3-Ingredient Chocolate Peanut Butter Cheerio Bars [Vegan & Gluten-Free]vegan-3-ingredient-peanut-butter-chocolate-cheerio-bars-gf

Prep Time:  10 mins
Cook Time:0 mins, but require at least 20 minutes refrigeration
Total Time: ~30 minutes
Servings: 12 bars

Ingredients:

  • 4 cups plain Cherrios or Joe’s O’s
  • 1 cup chocolate chips
  • 1/2 cup peanut butter
  • sea salt (optional)

Method:

  1. Grease a 12″x12″ inch pan.
  2. In a large microwave safe bowl, heat chocolate chips in the microwave in 30 second increments until almost melted (roughly 90 seconds – 3minutes). When chips are almost melted, add peanut butter and microwave an additional 30-60 seconds, until chips are fully melted and peanut butter is melty.
  3. Stir chocolate peanut butter mixture. Add cereal. Toss to coat cereal in chocolate mixture.
  4. Press into prepared pan.
  5. Place bars into the refrigerator or freezer until set, at least 20-30 minutes.
  6. Slice and enjoy.

Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
Vegan S'mores Bars Cookie Dough

Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

Vegan S'mores Cookie Dough Bars  Gluten-Free

Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

Vegan Cookie Dough Healthy

Shut the front door, right? Right. But this magic is REAL.

Vegan Marshmallows

So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

Vegan Marshmallows Trader Joe's

Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

Vegan Gluten-Free S'mores Cookie Dough Bars

Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

Vegan and Gluten Free S'mores Cookie Dough Bars

In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

Vegan Gluten Free S'mores Cookie Dough Bars

The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

Vegan &amp; Gluten Free S'mores Cookie Dough Bars

Now let’s do this.

Vegan S'mores Cookie Dough Bars Gluten-Free

Ingredients – Crust:

  • 2 cups graham cracker crumbs (about a sleeve and a half)
  • 6 tablespoons coconut oil, melted

Ingredients – Cookie Layer:

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
  • 1 cup rolled oats
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
  • 3/4 cup dairy-free chocolate chips
  • 3/4 cup chopped pecans (optional)

Ingredients – Topping:

  • 12 ounce bag vegan gluten-free marshmallows
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional)

Directions:

  1. Lightly grease a 9×13 baking sheet.
  2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
  3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
  4. Transfer cookie dough into pan and press on top of graham layer.
  5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
  6. Cut into squares and enjoy. Store in the refrigerator or freezer.

Papaya Mango Coconut Tropical Cream Pie

The other night I had a crazy wild fun dream that I made a mini pie. As a result of this magical dream, I couldn’t stop thinking about a mini pie for a full 36 hours, which prompted me to go to Crate and Barrel and buy not one, but two mini pie dishes. Hashtag why buy one mini pie dish when you can have two?!

Vegan Papaya Mango Coconut Tropical Cream Pie.

I mean, how could I not? JUST LOOK AT THEM. I even took an iPhone foto to document the cuteness/brag about my purchases.

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This pie trip was actually super appropriate and justifiable because 1) I love pie and mini things and 2) The Recipe Redux challenge for the month of June was “Pie Love.”

I love me a good pie. I mean, really, who doesn’t like pie?Pie is for everyone; it is truly a food for the people. And pie can be oh so many different things – sweet or savory, fluffy or dense, chocolatey or fruity, or even veggie packed and dinner-appropriate. Pie is a food of many hats, you could say.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

I wanted to make a sweet pie because sweet I’m a dessert queen. At first I was going to make a fruit-filled pie. And then I did. It was peach and blueberry with a crumble topping. It was great. I ate it all in 24 hours. It’s likely that it’s recipe will pop up soon right here on kbaked.com. But then I next had a hankering for a cream pie. A fluffy, wonderful pillowy refreshing pie for summer. One you could hypothetically place your head down to sleep on, should you desire.

Vegan Papaya Mango Coconut Tropical Cream Pie.

Cream pies are a little bit less common for those who are dairy-free to come across. So I also enjoyed the additional challenge of dreaming one up and executing it. I used canned coconut cream as a substitute for heavy whipping cream. This works magically. There are a million recipes for coconut whipped cream on the internet, so I”m not going to pretend like I made it up. If you’ve never had coconut whipped cream, you should give it a whirl. Google “coconut whipped cream” recipe and make some. Side note: it’s delightful with berries.

Papaya Mango Coconut Cream Pie - Vegan & Gluten Free

I bought my coconut cream at (surprise surprise) Trader Joe’s for $1.49. Damn good deal. Also a good deal is the $2.99 papayas we have had in recently. Papayas have been such a nice change of pace for me as far as fruit goes. It’s like this creamy buttery mellow flavored tropical melon. Gimme.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

Papaya basically has the word “pie” in it, so I figured why not put it in a pie. And then I decided to add some mango for extra sweetness and a tropical flavor punch. The result is a wonderful fluffy and refreshing pie which is light and airy and fluffy and reminiscent of sitting on a beach in Cabo or something. Or sitting on your porch in Suburbia, WI. Basically the same thing right? right.

Papaya Mango Coconut Tropical Cream Pie. Vegan.

If you need something to lighten your spirits, tantalize your taste buds, or just something plain different to mix up the summertime dessert routine, I suggest you make this pie. Pro tip: tastes great with a whole lotta berries and a little extra crushed up graham cracker on top. Enjoy 🙂

Prep Time: 15 minutes
Chill Time: at least 1 hour
Level: easy

makes one pie serving 6-8, easily halved for a mini pie

Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves) –> for gluten-free, use gluten-free graham crackers or other plain crispy cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Pie Filling:

  • 1 can coconut cream refrigerated at least 2 hours, preferably overnight. —> (coconut cream is available at Trader Joe’s. If you do not have a Trader Joe’s in your area, simply take a can of full fat coconut milk and place in the fridge overnight. remove solid fat portion from can for pie)
  • 1/2 large papaya (about 1.5-2 cups cubes)
  • 1 cup cubed mango (frozen or fresh)
  • 2 tablespoons sugar
  • 1/4 cup shredded coconut for garnish (optional)

Directions:

1. In a food processor, pulse graham crackers into crumbs. If you don’t have a food processor, place in a ziplock bag and smash with a wooden spoon or rolling pin until crumbs form. Pour into a medium bowl and add sugar. Mix.

Vegan Papaya Mango Coconut Tropical Cream Pie

2. Melt coconut oil and add to graham crumbs. Mix well. Pour graham mixture into a pie dish and press into bottom and edges. Place in the refrigerator to set.

Coconut Whipped Cream  - Vegan

3. In a food processor or blender, combine cubed papaya and mango. Puree until smooth. Add sugar and puree again.

Vegan Papaya Mango Coconut Tropical Cream Pie.

4. In a large bowl using an electric beater, whip solid coconut fat from a can until light and fluffy, about 2 minutes. Gently fold in papaya and mango puree mixture until just combined. Pour into pie dish with graham crust. Garnish with shredded coconut if desired. Place in fridge to chill for at least an hour. Enjoy :-D.

For more Pie Love from fellow Recipe Redux members, click around below:

Simple Seed Bars

All I really want in life is NUTS and SEEDS. Do you feel me?

 Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

There are so many puns that can be made when it comes to one of my favorite categories of foods, but for real I really am obsessed with nuts of all kinds. I always start to say my favorite and it results in me being like, “Probably cashew. And walnuts. Oh and obviously almonds. Peanuts for the peanut butter reasons. Did I mention that I love pistachios? Wait, also….” etc.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients.

So when it comes to favorites, I can’t choose one. But I can almost guarantee I’m down to put nuts in my face any time of day any day of the week. They have always been and forever will be a staple snack in my diet, as well as a lovely accompaniment to chocolate, and of course, the breadth of my beloved nut butters.

Simple Seed Bars. Vegan & Gluten-free. Four ingredients.

Whenever I’m looking for a snack bar, I always look for ones with tons of nuts. This is why Kind Bars are my favorite snack bars. What makes me sad is that Kind Bars are expensive. Yes, I buy them anyway, and no I don’t think they are bad for you despite the drama going on with them right now.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients!

Moving on. Last night I set out to make my own nut bars. Except then I burst open my bag of Sunflower Seeds. There was about a cup or so left in the bag that just went all over the place. This was when I decided I should just use the rest of them before they went to poop, salvaged what I could, and set out to make Simple Seed Bars.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients!

The fun thing about these bars is that you can make them two ways: baked or frozen. If you like your nuts raw, simply store them in the freezer. If you like your nuts toasty and want the bars to hold together a bit better for traveling, bake them up for 10-15 minutes. I tried both methods and honestly enjoyed them both. Make a batch and try it both ways if you dare. Or don’t. Do you.

Simple Seed Bars. Vegan & Gluten-free. Four ingredients!

Baked or frozen these babies are crunchy, nutty, and full of satisfying seedy goodness. Sweetened only with dates, they have just enough glucosey goodness to keep your sweet tooth happy without horrifying it the way Quaker Chewy Bars do to mine. These are the perfect, easy, simple snack and when paired with fruit make a brilliant breakfast. And with only four ingredients and minimal prep, they couldn’t be easier. I truly hope you make them. That’s all for now folks, hope to SEE(d) you soon. #punny

Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

Prep Time: 5 minutes
Cook Time: 0 minutes if using freezing method, but need at least 30 minutes if freezing; 10-12 minutes if using baking method
Level: easy makes one 9″ inch pan of Seed Bars, serving about 6 as a snack

Ingredients:

  • 1 1/2 cups (8 ounces) dried pitted dates, soaked in 2 tablespoons water for 10 minutes
  • 1 cup sunflower seeds
  • 3/4 cup nuts of choice (I used a mixture of cashews and pecans, any will work)
  • 3/4 cup raisins (and/or other dried fruit – I added some dried cranberries and cherries as well)

Directions:

1. Soak dates in water until tender, about 10 minutes. If using baking method to prepare, preheat oven to 350°F.

2. In a food processor, grind dates until a paste is formed.

3. In a large bowl, combine sunflower seeds, nuts, and dried fruit, Mix well. Add date puree and mix well again until a sticky dough has formed. Press dough into a parchment paper-lined 9″ inch square baking sheet.

4. Cover with an additional piece of parchment paper or plastic wrap and if using freezing method, place in the freezer to set, at least 30 minutes. If baking, place in oven for 10-12 minutes until lightly golden. Allow to cool before enjoying.

If using freezer method, keeps best if stored in freezer or refrigerator; if baking, store in an airtight bag or container.

Vegan Chocolate Silk Pie with Coconut Almond Cream

Are you sitting down? Because if not, I think you should for what I’m about to say: this pie was possibly one of the best pies I’ve ever made, let alone eaten. This is a serious statement considering how many pies I’ve sampled and/or birthed in my lifetime. It was that good. Like, need-to-keep-eating-past-uncomfortably-full-ness-good.

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Creamy. Silky. Chocolately. Coconutty. Almondy. A little crunchy thanks to the graham cracker crust and the shredded coconut. Yet fluffy thanks to the whipped topping. Sweet, yet rich and bitter. Delectably chocolately. Thick. Luscious. Smooth. One of those pies where you finish your slice and wonder where it went and proceed to lick your plate and fork and the serving utensils and then go back for another slice. What dreams are made of.

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Here’s a plot twist to make this dessert even more flawless: it’s one of the easiest pies you can possibly make. It’s no bake, minimal ingredients, minimal mess, and few ingredients.

And just when you thought this pie could not be any better, it proves you wrong. It’s like this pie the Beyonce of pies. Okay are you ready for this? It’s ridiculously healthy. And you’d never guess. Ever. I make a lot of “healthier” versions of desserts or meals or snacks and a lot of the times they do taste, well, healthier. I like this, but not all people do. You could feed this to the most anti-health-food glutton and they’d never know it was healthy, let alone vegan, or in a million years guess a main ingredient is tofu. You really really can’t tell. My mom agreed: she said she would have never guess and that it was one of the best pies she’s ever had.

I made this pie spontaneously for Thanksgiving. No it is not a typical Thanksgiving pie. This year, it was only my mom and I for Thanksgiving and so we did our own atypical vegan Thanksgiving and made some traditional food like rolls and Brussels Sprouts and roasted vegetables, and some interesting other random stuff, like an Italian-Asian Braised Boy Choy dish and Rosemary-Infused Cranberry Sauce and tempeh.

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We had already had a “classic” style Thanksgiving meal with all the fixings a few weeks earlier, so this was more our play-time and excuse to try new things.

So since I had already made a pumpkin pie this year (I made a pie inspired by Minimalist Baker’s Vegan Pumpkin Pie and it turned out great), but with graham crust because I love graham crust and have always thought it’d go well with a pumpkin pie. So since pumpkin and apple and pecan pies have already been on my plate in the past few weeks, I wanted to try something else. And yesterday, I really really wanted chocolate. And graham crust. And a layer of fluffy whipped goodness. With coconut. And almond. I wanted all these things. So I combined them into this perfect, precious, beautifully delicious and wonderful pie.

Protein and fiber and B vitamins from the tofu. Extra protein and fiber and flavonoids from the cocoa powder. MUFAs and PUFAs from coconut fat. The almond extract and sugar don’t add much nutritional value, but they add boat loads of flavor and taste, and compliment the rest of this basically-super-food pie. Ugh. Stop being so flawless, pie. I can’t stop staring/eating.

You must make this. Like I said, it’s the Beyonce of pies. Ridiculously delicious. Coincidentally healthy, and vegan, and almost too easy to make to believe. But one bite, and you will believe. And come knocking at my door thanking me for this recipe, which might be one of my favorites to date.

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Enough talking, I need to polish off the remaining sliver of pie currently sitting in my fridge. Wouldn’t want that one piece to be lonely, now would I? And with that, I leave you with this message: EAT ALL THE PIE! 😀

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Prep Time: 10 minutes

Bake Time: 0 minutes, but needs at least 1 hour to set in the refridgerator

Level: Easy

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Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves)
  • 3 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Chocolate Filling:

  • 12 ounce package silken tofu
  • 3/4 cup high quality cocoa powder (I used Godiva)
  • 1/2 cup granulated sugar
  • 1/3 cup almond milk

Ingredients – Coconut Almond Cream:

  • 1 can full-fat coconut milk, left in refrigerator overnight (if you’re short on time and/or not vegan, using a container of regular or non-dairy cool-whip topping would also work well)
  • 2 teaspoons almond extract
  • 1/2 cup coconut shreds, divided (1/4 cup for topping, 1/4 cup for garnish)
  • 1/4 cup powdered sugar (omit if using cool-whip topping)

Directions:

1. Break graham crackers into small pieces and create crumbs from the crackers by either pulsing them in a food processor or mashing them with a large spoon in a plastic zip-lock bag. I like to leave mine a little crumbly, instead of pulsing to a fine powder. I dig texture/the crunch. But you can do what you want. Dump graham crumbs into a small bowl. Melt coconut oil for a few seconds in the microwave and add to the graham crumbs. Add sugar, and mix until all crumbs are moist and the mixture adheres to itself. If you need to add more melted coconut oil, go for it.

2. Press crumb crust mixture into a lightly oiled pie pan, covering the bottom and the edges. Set aside.

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3. In a food processor or blender, combine tofu, cocoa powder, sugar, and almond milk. Puree until smooth. Pour into pie pan on top of crust. Cover and set in the refrigerator.

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4. Open can of coconut milk. Drain off top half and save for another use (great for smoothies, stir-frys, on oatmeal, etc). There should be a solid mass at the bottom of the good fatty stuff. Remove this and place in a bowl. To this, add almond extract and powdered sugar. Whip with electric beaters until light and fluffy. Fold in 1/4 cup coconut flakes. Spread fluffy mixture all over chocolate pie. If you are using a cool-whip substitute instead of coconut milk, simply fold in 1/4 cup coconut flakes and almond extract. This option will also be tasty.

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 5. Garnish with remaining 1/4 cup coconut shreds, and extra shredded chocolate if desired. Eat pie. Try to remember to breathe. Eat more pie. Enjoy life. 🙂

Chocolate Bark with Anise, Figs, Pistachio & Sea Salt

Chocolate is a food group. Or so says my mother. I tend to agree.

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And in addition to being a welcome addition to your tastebuds and mental sanity, chocolate can be a healthy addition to your lifestyle if you head on over to the dark side and select one that doesn’t have too much added sugar or icky preservatives. I believe that once you get into dark chocolate you don’t go back. It’s just richer and more satisfying. Maximum “mmm” per bite sort of thing. My favorite chocolate EVER is Mast Brothers. That stuff is on another level. It’s $8-9 a bar. And before I tried it I wondered why people would spend that much on one bar of chocolate. After a single bite I instantly understood why they did such a thing and became one of them.

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I don’t think I go a single day without eating chocolate. I always need a fix after dinner. And dark chocolate is a great source of antioxidants and has even been shown to improve blood flow and circulation. Which is important as the weather gets colder and colder around these parts.

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Not to mention that chocolate goes well with basically everything. My favorite is with nuts. And dried fruit. But sometimes it’s also fun to do something a little different with chocolate and taste and appreciate it in a new light. So when presented with the October challenge for Recipe Redux to create a recipe that incorporate a spice that tends to sit around in cabnets without frequent use, I instantly thought of this chocolate-anise bark that my mom made around the holidays last year. It was epic; not so epic is when Sasha tried to eat it. Luckily she survived, as did the legend of the marriage of chocolate + anise.

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Anise is plain awesome in my opinion. I feel like it’s one of those flavors you either love or you don’t. I’m on team love. It tends to show up here and there around the holidays, but it’s licorsey, spicy/sweet taste is really one to be celebrated all year long. I encourage you to peer all the way back into your spice cabinet, blow the dust off your anise shaker, and make this bark. It’s incredible.

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The anise adds the most terrific flavor pop to dark chocolate, and the figs bring an element of chewiness and sweetness, not to mention some fiber, vitamin B6, and potassium. Yay nutrients! If you know me, you know I’m crazy about textures in my foods. The more interesting textures going on the better. Which is why the crunchy pistachios are an amazing contrast to the gooey figs. Ugh. It’s so perfect. Not only do they add a burst of bright green color, they provide some protein, healthy fats, and even more fiber, vitamin B6 and potassium. And then there’s the anise, which adds a fragrant spicy note of tongue, that keeps you going back for more, along with a dose of antioxidants, calcium and copper. So yeah. Basically this bark is almost health food. ;-).

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Truly though, this bark is extremely satisfying for a sweet/chocolate tooth, a lot less junky than a candy bar, and makes an awesome and beautiful gift or addition to a party spread. Not to mention, it’s super easy to make. Just chop the toppings, melt the chocolate, pour and cool, and just like that you have a beautiful tablet of bark before you. Break into squares as large or small as your heart desires and share as gifts or simply gift it all to yourself. Because you’re worth it. 🙂

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Prep Time: 10 minutes

Cook Time: 0 minutes (but needs at least 30 minutes to chill)

Level: Easy!

Ingredients:

  • 24 ounces high quality dark chocolate or dark chocolate chips, chopped {2 bags chocolate chips}
  • 3/4 cup shelled pistachios, chopped
  • 1/2 cup sunflower seeds (optional)
  • 3/4 cup figs, chopped
  • 1/2 tablespoon anise
  • 1 teaspoon sea salt

Directions:

1. Line a baking sheet with parchment paper. Set aside. Chop pistachios, figs, and anise.

2. Melt chocolate in a double boiler on the stovetop over medium heat or in the microwave by placing chocolate in a microwave safe bowl, heating in 30 second increments and stirring after each increment, until chocolate is melted.

3. Sprinkle about half the pistachio/fig/anise mix into the melted chocolate and mix gently. Pour melted chocolate into baking sheet and spread evenly with a spatula.

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4. Evenly sprinkle remaining pistachio, figs, and anise over the melted chocolate. Gently pat down toppings into chocolate. Sprinkle with sea salt.

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5. Place bark into the fridge until chocolate sets and is solid, at least 30 minutes.

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6. Break bark into pieces using your hands or a knife and enjoy. 🙂

To check out more creative uses for neglected spices, click around here!:

Pumpkin Spice Chia Seed Pudding

Now that it’s mid-September, it’s officially time to put pumpkin and pumpkin spice in everything you eat. I’ve said it before and I’ll say it again – pumpkin is practically the best thing that’s every happened to the culinary world. I’m obsessed with it. I honestly will eat canned pumpkin with cinnamon and a spoon. People think this is weird. I know it’s delicious.

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But canned pumpkin – besides providing a delicious fall-like umami flavor – is also a great way to bump up the veggie content, fiber, potassium and beta-carotene of basically everything. I use it a lot for both sweet and savory dishes and can’t wait to share many of them right here on kbaked.com.

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But first – let’s talk breakfast. I love chia seed pudding. I also love pumpkin. Genius idea: put them together! Add pumpkin pie spice! Eat what tastes like pumpkin pie filling in a bowl for breakfast! Bonus: it’s healthy! Chia seeds are known power foods filled with healthy-fats, fiber and omega-3s, and make an excellent pudding if allowed to plump up in the presence of a little liquid. This works with almond or any other milk, and the pumpkin only makes it thicker, creamier, and more scrumptious. Add as much or as little sweetener as you like. Maple syrup keeps the fall flavor profile on point, but anything will do! Heck, I’d even eat it without any sweetener. I.love.pumpkin.

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Anyways, make this the night before. Prepping takes like 46 seconds, and when you wake up all you have to do is take it out of the fridge and eat it. It could not be easier. In fact, it may be the easiest recipe on kbaked.com to date. Enjoy this delicious, healthy treat as breakfast, dessert, or a snack. It will keep you full and happy for at least a few hours, as would pair nicely with a pumpkin spice beverage if you’re into excess like I am. Happy fall and happy eats! xoxo, kbakes.

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Prep Time: 1 minute

Cook Time: 0 minutes, but should be left to chill for at least 2-3 hours

Level: Could not be easier.

Ingredients:

  • 2 tablespoons chia seeds
  • 3 tablespoons canned pumpkin
  • 3/4 cup almond or soy milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon sweetener of choice (I suggest maple syrup or brown sugar; sugar, agave, or honey would also work quite well)

Directions:

1. Combine chia seeds, pumpkin, almond milk, and pumpkin pie spice in a bowl. Mix well.

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2. Refrigerate for at least 3 hours or overnight until the pudding has firmed up and become pudding-y. That’s a real word I promise.

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3. Top with sweetener and any other toppings you may desire (shredded wheat, nuts, or whipped cream if you’re feelin’ naughty ;-)) and EAT.

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