Healthy Almond Joy Bites

So thankful to my friend Dionne for giving me the recipe for these yummy treats!!  Sometimes you just REALLY need a chocolate fix and these are perfect for that!  It doesn't hurt that they also have two of my latest obsessions, coconut and almond butter, in the mix either!!

Healthy Almond Joy Bites

Recipe from Dionne

Ingredients:

5 oz. bag unsweetened coconut (I got it from the bulk bin at Winco, I used 1 1/2 cups)

2/3 cup coconut oil, melted (plus 1 tbsp. for chocolate coating later)

1/2 cup almond butter

1 tsp. vanilla

1 cup dark chocolate chips

Directions:

Mix 2/3 cup coconut oil, vanilla, coconut and almond butter in a large bowl.  Place in refrigerator until a little set.  Roll into 1 inch balls and place on cookie sheet with wax paper/parchment.  Place cookie sheet in freezer until balls are frozen.  Meanwhile, melt chocolate chips and 1 tbsp. coconut oil in microwave at 30 second intervals until smooth.  Dip the frozen balls into the chocolate topping.  Put back into freezer for a few minutes until set.  Store in the refrigerator or freezer.

Overnight Oats in a Jar

So confession:  I have never had oatmeal before.  I know - weird.  In my defense, I grew up in sunny Arizona, where eating hot cereal for breakfast could possibly put you on the road to heat exhaustion.   I have seen these oats in a jar thing on pinterest, and they looked yummy and all, but since I didn't know what oatmeal tasted like I was just like, "Meh, I'll pass."

WHAT IN THE WORLD WAS I THINKING???

I have been missing out people.  This was the most delicious, dessert like breakfast I have ever had!!  I.  LOVE.  IT.

This recipe can be completely customized to your personal tastes, so here is the bare bones and you just need to take it and run with it.  Make it your own.  I have seen it made with yogurt, but I don't really care for yogurt, so this one is yogurt free.  If you want to add it, go for it.

Overnight Oats in a Jar

Ingredients:

1/4 cup quick oats
1/2 cup unsweetened coconut milk (or almond,skim, soy)(I used Silk coconut milk, found in the dairy section right by the regular milk)
1/2 tbsp. chia seeds
1/2 cup berries (today I used strawberries and blackberries)(and more like a 1/2 cup of each)
1/2 banana (ok, ok, I used the whole thing, IT WAS SO DELICIOUS!!!) 
sweetener to taste (brown sugar, honey, stevia - whatever you like best)
dollop of almond butter
pinch cinnamon

For the topping:

1 tbsp chopped pecans (or any nut)
Granola for crunch factor

Directions:

Place all the ingredient in a jar; shake, cover and refrigerate overnight. I only had the oats sit overnight, I have to be honest.  I didn't want the fruit all mushy, but I am weird like that.  I know, but remember, I just barely found out oatmeal was good!!  There are so many weird things about me, you don't even know!!  Add your favorite crunchy toppings such as nuts, granola, etc and enjoy the next day.  Other things you could add - vanilla or almond flavoring, puffed rice cereal, coconut, gojis, sunflower seeds, pepitas, dried fruit instead of fresh fruit - whatever you have that sounds good!!!

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

recipe adapted from Tasty Kitchen

Ingredients:

⅔ cups rolled oats
1 tsp. baking soda
1 cup peanut butter (I used crunchy, but creamy would be good too)
1/2 cup brown sugar
2  eggs
1-½ tsp. vanilla
1/2 cup dark chocolate chips


Directions:


Preheat oven to 350ºF.
In small bowl, mix together the oats and baking soda; set aside.
In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips. Using a cookie scoop drop the cookie dough onto prepared cookie sheet.
Bake cookies for 9-11 (I did 11) minutes and remove when edges barely begin to turn a golden brown.  Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.  Makes 16-20 cookies.