Recipe, Snack
Have you all tried this stuff?!! It’s coconut + peanut butter heaven. I picked up a jar of the chunky a few months ago and I’ve done nothing but eat it straight out of the jar with spoon. So. Good.
So good I had to make my own.
I’ve been meaning to try my hand at some homemade almond butter so I killed two birds with one stone.
Homemade Coconut Almond Butter. Yes, please.
I prefer to use blanched almonds for a more-refined tasting almond butter- less rustic if you will- but feel free to use whatever you have on hand.
by with a Side of Sneakers
- 1 1/2 cups blanched slivered almonds
- 1 Tbsp coconut oil, liquid
- pinch sea salt
Blend ingredients in high powered blender or food processor until smooth.
Notes:
You may want to start by blending almonds alone, then slowly add in coconut oil until almond mixture comes together in a smooth consistency. You may or may not use all {or more!} of the coconut oil.
Also delicious with cinnamon & vanilla!
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Seriously, this stuff is so good. I even have to share with the little rugrat– I let him swipe a taste one day and he refused to give my spoon back.
Need me to grab you a spoon? 
Recipe
The Asian slaw recipe I posted yesterday is certainly packed with enough veggies and flavor to make it a meal, but it’s missing one thing.
Enough protein!
But I have an easy solution to make this into an easy, simple weeknight meal that tastes like you put a whole heck of lot more time into than you did.
Enter the peanut satay sauce.
Drizzle over slices of roast chicken for the meat lovers in your family.
Or over chickpeas for your veggie lovers.
Simply serve with a side of slaw…
…or get creative and stuff it all into a pita.
Two thumbs up from the husband means this will definitely be served again. Although any time I serve chicken to him I tend to get thumbs up…poor deprived boy. 
Recipe
These no bake oatmeal truffle balls are the perfect healthy on the go snack for kids and adults alike.
What’s the most important rule of traveling?
Pack good snacks!! This weekend marks number 3 of my 4 states in 4 weekends adventure. I’m not traveling far this time, but snacks are still a must.
I’m a little tired of granola bars, bags of dry cereal, and crackers, so I went with something a little more exciting this time around.
No Bake Oatmeal truffles! They couldn’t be easier: no baking, 4 or so ingredients, and healthy yet delicious. Depending on the brands you use, these are easily gluten-free and dairy-free.
Melt peanut butter and milk in the microwave, stirring every 20 seconds until melted. Gently stir in chocolate chips. {I like mine to keep the chocolate “chunk” flavor- if you want them all around chocolately, stir until their entirely melted.}
Mix in oatmeal. Stir in a little bit at a time- it’s easier to add more oats than to add more peanut butter.
Peanut butter mixture should coat oats, but will still be a little crumbly.
Using your hands, form oats into 1 to 1 1/2 inch balls. Set on nonstick surface and place in the refrigerated until cooled.
[Tweet “Need an easy healthy snack on the go? Try these No Bake Oatmeal Truffles”]
They taste pretty good warm, but they get a little moister after sitting for a little while.
No Bake Oatmeal Truffles
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by with a Side of Sneakers
- 1/4 peanut butter
- 1/4 chocolate chips {or half chocolate chips & half peanut butter chips; dairy free if needed, like Enjoy Life}
- 1-2 Tbsp coconut milk
- 1+ cup uncooked old fashioned oats {gluten free if needed}
Melt peanut butter and milk in the microwave, stirring every 20 seconds until melted. Gently stir in chocolate chips.
Stir in oats.
Roll into balls & let cool.
Serve as is or chilled.
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Like these? Try these apricot cashew Power Protein Balls.
Who said road food couldn’t be good?!
Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.
Recipe
Hi my name is Heather and I’m a scone convert.
These may not be traditional scones, but it’s a version I’ve come to love. A little denser and chewier than my cinnamon chip scones– a texture I much prefer to dry and crumbly, whether ‘technically correct’ for a scone or not.
[Tweet “Dig in! Mini peanut butter scones”]
Mini Peanut Butter Vegan Scones
1 cup spelt flour
1 cup all purpose flour
1/3 cup almond milk + 1 tsp lemon juice
1 Tbsp flax seed meal + 3 Tbsp water
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1 T sugar
1 T brown sugar
heaping 1/4 cup creamy peanut butter
{If you prefer them lighter and flakier, cut in 1/4 cup vegan or regular butter before adding liquid- I did not.}
375 degrees, 11 minutes
Peanut Butter Glaze
2 Tbsp creamy peanut butter
1 1/2 to 2 Tbsp almond milk
1 Tbsp powdered sugar
{Melt peanut butter, stir in milk & sugar. May need to adjust amounts depending on consistency of your peanut butter.}
Mix together almond milk and lemon juice, then flax seed and water. Set aside.
Stir all dry ingredients together, then add wet ingredients and peanut butter. Mix until ball starts to form. You might need to use your hands for the last bit of dough to come together.
Divide dough into thirds. Roll each section into a ball, then flatten into a circle on a greased cookie sheet, silicone, or parchment paper. Slice each circle into six wedges.
Bake at 375 degrees for 11 minutes.
Separate wedges and let cool slightly.
Add optional peanut butter glaze or drizzle with melted chocolate.
Best eaten warm. And not shared. Ok, share a few.
I guess I can’t honestly say I hate scones any more….
Recipe
The blizzard made it’s best attempt, but in the end, SoS prevailed. Fabulous luxuries like heat and internet have returned.
Thank goodness.
Back to pre-holiday-crazed time: fudge!
My husband’s cousin makes the best fudge in the world, so I usually leave the task to her. But this year, the husband beat me to all the peanut butter pieces. I needed to make more.
Now that I know how easy it is, I’ll be making it every year.
Easy Vegan Peanut Butter Fudge {Dairy Free, Gluten Free}
1/2 cup vegan/dairy free butter
2/3 cup creamy peanut butter
2 1/3 cups powdered sugar
1/2 t vanilla
pinch of salt
Melt the dairy free butter and peanut butter in a sauce pan over medium heat. Once melted, turn heat to low. Slowly stir in powdered sugar little by little. Add vanilla and salt.
If you want super creamy smooth fudge, sift the powdered sugar first, and add it to the peanut butter slowwwwlly. I have the patience for neither of these things.
Stir mixture until it forms a play-dough like ball. Don’t let it fool you- it may look cute and innocent, but it’s burning hot, so be careful. Ask how this genius figured that one out.
Spread evenly into a baking dish (8×8 is a good size to use; I used 7×11 which worked too but made thinner fudge.) Parchment paper can make it a little easier to get out of the pan later.
To make chocolate peanut butter fudge, top with dark chocolate shavings. {Or stir in before spreading in pan.}
Cool in fridge until solid. Slice into squares.
Excuse me while I go stuff my face with “broken” dairy free fudge pieces….can’t serve those. 
