DANIELLE AT HOME

Refined Sugar Free

Healthy Chocolate Peanut Butter Rice Krispie Squares

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I have a major treat for you today! Chocolate Peanut Butter Rice Krispie Squares!! These are so yummy!!! And guess what they don’t contain any sugar! I love to bake with natural sweeteners and this recipe fits the bill perfectly.

Healthy Chocolate Peanut Butter Rice Krispie Squares

I got the idea for this recipe from Ambitious Kitchen, Monique is such an inspiration to me and I’m so glad I adapted this recipe.

These Rice Krispie squares would be great as a healthy Valentine’s Day treat. If you or your partner are anything like me and my husband your still working on your 2020 goals and need to keep things pretty clean this Valentine’s Day. This hits the spot, although I am going to miss having a heart shaped box of chocolates or a couple of yummy linzer cookies!

These Rice Krispie squares are rich and satisfying. The peanut butter base is sweetened with maple syrup and flavoured with vanilla (I wish all PB tasted this good!). The top is covered in a this layer of quality dark chocolate and sprinkled with flaky sea salt!

My mouth is watering just thinking about eating these again!

Healthy Chocolate Peanut Butter Rice Krispie Squares
Healthy Chocolate Peanut Butter Rice Krispie Squares

What makes these so YUMMY!

  • Natural Peanut Butter – lets you control the sweetness and packs a punch of PB flavour! The Costco Brand is my fav!
  • Real Maple Syrup – My go to natural sweetener, and it’s vegan!
  • Vanilla – A must is every recipe!
  • Ground Flax Seed – Adds a nice boost of fibre and Omegas!
  • High Quality Dark Chocolate – My favourite brands are Green & Balck’s or Theo. My favourite dairy free brand is Lily’s.
  • Flaky Sea Salt – Creates that salty sweet combo we all love!

Tips For the Perfect Bar

  1. Heat the peanut butter mixture over low heat. If it’s too high the peanut butter will stiffen up and the bars won’t hold there shape.
  2. When cutting the bars pull them out of the fridge for at least 10 minutes before you slice them. Bonus points if you use a hot dry knife to get nice clean cuts.
Healthy Chocolate Peanut Butter Rice Krispie Squares

I love how this recipe turned out. I may have to sneak into the deep freeze tonight and grab one. I hope they make you and your sweetheart as happy as they make me!

Danielle xo

Healthy Chocolate Peanut Butter Rice Krispie Squares

Healthy Chocolate Peanut Butter Rice Krispie Squares

Rich and delicious but guilt free. Sweet and delicious peanut butter rice krispie squares coated with dark chocolate ans sprinkled with sea salt!
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Base
  • 2 tbsp Coconut Oil
  • 1 cup Natural Peanut Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • pinch Salt
  • 2 1/2 cup Brown Rice Rice Krispies
  • 2 tbsp Ground Flax
Chocolate Coating
  • 1 100g Dark Chocolate Bar (70% cocoa or higher)
  • 1 tsp Coconut Oil

Method
 

  1. Line a square baking pan with partchment paper. Grease lightly and set aside.
  2. Melt coconut oil over low heat in a medium pot. Add peanut butter, maple syrup, vanilla and salt. Stir over heat until smooth and well combined. Remove From heat.
  3. Add rice krispies and flax seeds to peanut butter mixture. Stir to combine.
  4. Press rice krispie mixture into prepared pan.
  5. Microwave dark chocolate and coconut oil in the microwave. Microwave in 30 second incriments stiring between. Pour over bars and spread evenly.
  6. Refridgerate bars for atleast 1 hour before serving.

Notes

Adapted from Ambitious Kitchen

Vegan Cookie Dough Energy Balls

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The post Christmas sugar crash is totally real. I find it takes at least a month for me to get used to not having dessert and treats every day. Why do we do that to ourselves? I don’t know, but it will never stop. So as we clean up our diets a bit after the holidays I need a little something to get me through my sugar cravings.

These energy balls do just the trick. They have enough sweetness to give you that fix, but not enough to give you a sugar crash. Plus they are full of rolled oats, fibre, and healthy fats. They are the perfect dessert or mid day snack. And they are actually really filling.

These tiny balls contain rolled oats, ground flax, peanut butter, unsweetened coconut flakes and mini chocolate chips!

I also love using real maple syrup as the sweetener and binder for this recipe. I love that it is an al natural sweetener and it makes these energy balls truly vegan unlike using honey (here’s some info on veganism and honey). Also because it is more liquid than honey you can use a little less. Anytime I can cut back on sugar in a recipe I will do it.

This recipe also requires that you use natural peanut butter. To get the energy balls to bind you require the runny texture of natural peanut butter. Also we want to control the sweetness of the energy balls. Conventional peanut butter is loaded with chemicals, low quality fats and tons of sugar. And honestly if you taste them side by side conventional peanut butter doesn’t even taste like peanuts.

Packing all these whole foods into a portable delicious snack is perfect for curing your sweet tooth.

Vegan Cookie Dough Energy Balls

Yields: 20 Energy Balls

Ingredients:

  • 1/2 cup Natural Creamy Peanut Butter
  • 1/4 cup Real Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 cup Rolled Oats
  • 2/3 cup Unsweetened Coconut Flakes
  • 1/2 cup Ground Flaxseed
  • 4 tbsp Mini Chocolate Chips

 

Directions:

In a medium bowl combine peanut butter, maple syrup and vanilla extract until smooth. Add oats, coconut flakes, flaxseed and chocolate chips. Mix until combined.

Cover and place in the fridge to chill for an hour. Roll dough into 1 inch balls. Serve immediately or store in the fridge for up to a week.

Adapted from Cooking Classy.

Vegan Cookie Dough Energy Balls
Vegan Cookie Dough Energy Balls

Healthier Pumpkin Bread

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Now that it is officially October I feel it is acceptable to post all things pumpkin. As much as I love pumpkin I just think September is too early. But with Canadian Thanksgiving coming up on Sunday I have pumpkin on the brain.

This recipe is perfect because it has whole wheat flour, coconut oil and maple syrup making it much better for you and more nutritious then a lot of the more indulgent recipes out there. Since this bread is healthier then some of the other pumpkin treats out there you’re free to enjoy all season long.

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The texture of this bread is AMAZING! I actually can’t believe how well it turned out, its soft and dense while still being light and airy. The best way to achieve this texture is to hand mix the batter. Gently fold the dry ingredients into the wet until just combined.

This bread would also be great with some mix ins or other toppings. I topped mine with a few handfuls of pumpkin seeds, but you could just leave it plain. You could also mix in nuts or chocolate chips. you could even ice the top with cream cheese frosting and serve it as a dessert.. not so healthy but defiantly delicious. however you make it you won’t be disappointed.

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Healthier Pumpkin Bread

Yields: 1 Loaf

Ingredients:

  • 1/3 Cup Coconut Oil, melted
  • 1/2 Cup Maple Syrup
  • 2 Eggs
  • 1 Cup Pumpkin Purée (NOT pumpkin pie filling)
  • 1/4 Cup Milk (I used 2%, but any milk even non dairy will work)
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Cup All Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • Optional: 1/4-1/2 Cup mix-ins or toppings, pumpkin seeds, nuts, chocolate chips etc.

Directions:

Preheat oven to 325°F and grease a 9×5-inch loaf pan.

In a large bowl whisk flour, baking soda, salt and pumpkin pie spice. Set aside.

In a medium sized bowl whisk together coconut oil, maple syrup until completely combined.  Add eggs, pumpkin purée, milk and vanilla extract to the wet ingredients and whisk together to combine.

Pour the wet ingredients into the dry and fold the mixture together with a spatula or wooden spoon. Continue to fold until the flour is just combined. Gently fold in any mix-in’s if using.

Pour the batter into the greased loaf pan. Sprinkle the loaf with toppings if desired.

Bake the loaf for 50-60 minutes, or until a tooth pick comes out clean. Allow the bread to cool in the loaf pan for 10 minutes before transferring to a cooling rack.

Adapted from, Cookie and Kate

Healthy Homemade Granola

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Even though I have been out of school for quite a while now there is something about September that always feels like a new beginning. When August ends and September begins it’s like a new year. And with every new year comes changes and bettering yourself. Bad habits are kicked, we try to spend less, workout more and of course eat better. Also with fall comes a busier schedule, goodbye lazy summer days.

With busier days comes a need to stay organized and find fast healthy meals. Breakfast is always the hardest meal of the day. It’s such a rush to get out of the house to work on time, so I love having fast easy to throw together breakfasts on hand.

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Granola is such a great breakfast option since you can throw it on top off yogurt, or even just add milk. It’s filling and delicious.

I prefer to make my own granola since the prepackaged stuff is full of sugar and unhealthy fats. It’s really easy to whip up and tastes delicious.

This particular granola has pecans, coconut flakes and dried blueberries, but you can use any combination of nuts, seeds and fruit you like. As the weather gets cooler I add pumpkin pie spice, maple syrup, pecans and pumpkin seeds. Pistachio and dried cranberries are also a great combo. You really can do whatever your heart desires with this recipe.

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Healthy Homemade Granola

Yields: 3 cups

Ingredients:

  • 2 Cups Rolled Oats
  • 1/2 Cup Raw Pecans, chopped
  • 1/2 Cup Dried Blueberries
  • 1/4 Cup Unsweetened Coconut Flakes
  • 3 Tablespoons Honey
  • 2 Tablespoons Coconut Oil, melted
  • 1 Egg White, whisked until frothy
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt

Directions:

Pre heat the oven to 300°F. In a medium-sized bowl mix together the oats, pecans and coconut flakes. In a small bowl whisk together honey, coconut oil, frothed egg white, vanilla extract and salt. Pour the wet ingredients over the dry and mix until evenly combined. Spread the mixture evenly on a baking sheet and bake for 15 minutes stirring half way in between. Remove from the oven and stir in dried blueberries. Allow to cool completely on the tray. Store in an airtight container for up to 2 weeks.

Banana Nut Muffins

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These are by far my favourite healthy muffins. They are moist and flavourful without any refined sugar. I love having snacks like this on hand during the week.

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My grandma taught me to always make my muffin batter by hand so that the muffins don’t get tough. This is especially important since whole wheat flour  has a tendency to make dry and tough baked goods. If you do decide to use a mixed be careful to mix just until combined.

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Sometimes I will make these with chocolate chips instead of nuts or a combination of both. I also just use whatever nuts I have in the house, walnuts, pecans, almonds and cashews are all great options.

Whats your favourite type of muffin?

 

Servings: 15 muffins

Ingredients:

  • 1 and 1/2 Cups Whole Wheat Flour
  • 1 Cup Old-Fashioned Oats
  • 2 Teaspoons Ground Cinnamon
  • 1 and 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Bananas, mashed
  • 3 Large Eggs
  • 1/3 Cup Coconut Oil, melted (or your favourite baking oil)
  • 1/3 Cup Honey (maple syrup can also be used)
  • 1/4 Cup Greek Yogurt (plain, vanilla or honey are best)
  • 1/4 Cup Almond Milk (or your preferred milk)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Nuts (any kind)
  • optional: Additional chopped nuts for topping

Directions:

Preheat oven to 350°F. Spray muffin pan with non stick spray or line with cupcake liners.

Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, mash the bananas. Then whisk in the eggs, oil, honey, yogurt, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into pan, filling them 3/4 of the way full. Top with chopped nuts, if desired. Bake for 20-25 minutes until a tooth pick comes out clean. Allow to cool in the muffin pan for 5 minutes. Then remove from the pan and allow to fully cool in a cooling rack.

Adapted from Sally’s Baking Addiction