[V]   [GF] 

Salty, sweet and satisfying sums up these copycat candy bars. A peanut butter nougat with crushed peanuts and pretzel pieces mixed in creates a salty base for the bar, then a layer of almond butter caramel and finally enrobed in chocolate, I always sprinkle on some extra peanut and pretzels piece, this is optional, but I highly recommend.

Ingredients:

Caramel Layer 

• 1/4 cup of almond or cashew butter

• 1/8 cup maple syrup

• 1t vanilla

Heat up the maple syrup in a small sauce pan, then add vanilla and nut butter and mix well until combined. Set aside.

Peanut Nougat

• 1/2 cup oat flour

• 1/2 cup powdered peanut butter

• 1/3 cup natural peanut butter (Teddy is my personal favorite)

• 1/4 cup maple syrup

• 1t vanilla

• 1/4 cup crushed peanuts

• 1/4 cup crushed pretzels

• splash of milk (as/if needed)

Make the caramel and set aside, it will set up as the maple syrup cools. Next,  make the nougat. In a large mixing bowl add the oat flour and powdered peanut butter together and mix well. In a seperate bowl add in vanilla, maple syrup and peanut butter, mix until well combined. Pour the maple peanut butter mixture into the dry ingredients and mix until a soft dough forms, you can add a tiny splash of milk if the dough is crumbling (be careful as the dough can get soggy easily). Fold in the crushed pretzels and peanuts. Refridgerate the dough for 30-60 minutes.

Roll peanut nougat dough into either balls or small bars and place on to a lined sheet. Spread a thick layer of the caramel ontop of each ball/bar. Stick back in the fridge for another hour. 

Melt down one bar of vegan chocolate with 1 teaspoon of coconut oil, the double boilder method should work, but I used the microwave in 20 second increments, stirring between increments. Dip the nougats with the caramel into the chocolate until fully covered. Place back onto a lined baking sheeting and top with more crushed peanuts and pretzels. Let set in the fridge for an hour (if you can wait that long ;) and enjoy!

These store for around a week in the fridge, however they seem to be eaten within 24 hours.

[V]   [GF]  [OF]  [RSF]

February calls for all things red velvet in my opinion, what's a better way to welcome the month of love than with naturally dyed red velvet brownies? These brownies feature a secret ingredient; beets! The beets add a beautiful red hue to the brownies and help make them dense and fudgy. To make these brownies even better, they pack a whopping 9g of protein each (8 brownies) AND are made completely in the blender (who doesn't love an easy clean up?)

Ingredients:

• 1 medium cooked beet (skin removed)

• 3/4 cup unsweetened cocoa powder

• 1/2 cup powdered peanut butter (I use PbFit brand)

• 2 scoops of chocolate protein (Orgain and PE Science are my fav)

• 1/3 - 1/2 cup granulated sweetener (I use monk fruit but sugar, coconut sugar, date sugar should all work)

• 1t baking powder

• 1t vanilla

• 1 cup  unsweetened almond, oat or soy milk

• Chocolate chips for topping

Throw everything in a blender and blend until a thick, smooth batter forms. Pour into a nonstick dish and top generously with chocolate chips. Bake at 350 degrees Fahrenhiet for 35-40 minutes, let cool completely before slicing to allow them to set. 

Larabars are my go to snack for traveling, packing for a hike or whenever I need a quick pick-me-up! The list of ingredients is super simple, so I thought I would try my hand at a batch. These bars use a base of dates like the original bar, but also include peanut powder, and peanut butter protein powder. They taste similar to the original with 3x the protein! 

[V]   [GF]  [OF]  [RSF]

Ingredients:

• 7-9 pitted mejool dates (if you find your dates hard, try soaking them in hot water for 20-30 minutes)

• 2 scoops of Orgain peanut butter flavored protein powder

• 6 Tablespoons of peanut butter powder (PBFit, Pb2, Naked PB)

In a food processor add dates and pulse until sticky paste forms. Next, add in your protein powder and peanut butter powder and pulse until a dough ball forms. Chill dough in the refrigerator for 30 minutes if it is too sticky. Press dough into lined loaf pan and refrigerate for another 2 hours. Slice into 4 bars and enjoy!

Recipe (4) bars = 12g protein each!

This is my go-to breakfast to beat the summer heat! 

[V]   [GF]  [OF]  [RSF]

Ingredients:

• 1 frozen banana

• 1c frozen blueberries

• handful of fresh spinach

• serving of vanilla protein powder (Orgain brand is my favorite)

• Plant based milk of choice

• Cereal for topping (I used Ezekiel brand, puffed rice also works well!)

Combine everything into a high-speed blender and use tamper stick to help get ingredients incorporated. Add in milk of choice in 1/4c increments. Once a smooth consistency has formed, scoop out into a bowl and top with desired toppings such as cereal, nuts, seed, nut butter or fruit!

Recipe (1) bowl= 25g protein!

Spin on childhood favorite Cookie Crisp cereal or Chips Ahoy cookies coming at you. These mini chocolate chip cookies are made with simple, wholesome ingredients and can be made in cereal piece size or bite size! 

[V]   [GF]  [OF]  [RSF]

Ingredients:

• One flax egg (1T ground flax mixed with 2T water, set aside for 5 minutes)

• 1t vanilla extract

• 2-3T maple syrup (agave could work here too)

• 2-3T plantbased milk

• 1c oats ground into a flour

• 1/2c almond flour

• 1t baking powder

• pinch sea salt

• chocolate chips

Mix together oat flour, almond flour, baking powder and salt in a small bowl, set aside. After letting flax egg set, mix vanilla, maple syrup and 2 tablespoons of milk into the flax egg and whisk. Pour wet mixture into the flour mixture and fold together until a dough forms. (Too dry? Add in another tablespoon of plant milk) Gently fold in as many chocolate chips as your heart desires ad refrigerate dough for 1 hour. Roll cookies into desired size and gently flatten onto a nonstick pan (I made around 30 cookies)  Preheat oven to 350 degrees F and bake cookies for 5-8 minutes (depending on size)Take cookies out of the oven once golden and let cool completely!

This crispy tofu is packed with flavor, plant protein, and essential B vitamins! Secret Ingredient? Delicious "Veggie Toppers" from Earthy Krunchy Snacks made from wholesome ingredients that are vegan, low sodium, gluten, dairy and soy-free!

Ingredients:

• Block of extra firm tofu

• 2T nutritional yeast

• 1T Earthy Krunchy Snacks "Cheezy Lemon Garlic" Veggie Topper 

• 3T Earthy Krunchy Snacks "Sour Cream and Onion" Veggie Topper 

Press tofu in a clean dish towel for 20 minutes. Drain tofu, wrap in a dish towel, and place a heavy, flat object on top to create a tofu press. Cube tofu into 1 inch pieces and place in a large shallow dish, add seasonings ,and toss gently until everything is evenly coated. In a non-stick pan cook tofu for around 8 minutes on medium heat, flip and cook for another 5-8 minutes or until crispy and golden brown.

*Key to crispy tofu is to get as much excess water out of the tofu as possible