Chocolate Peanut Oat Bars

squares scored after 30 min in fridge

This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x 9 pan. This would make them a bit thinner.

Ingredients

Base

cut and ready to enjoy
  • 3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
  • 1 1/2 cups natural peanut butter
  • 1/3 cup coconut oil
  • 1/2 cup date puree
  • 1 tsp. vanilla extract
  • 1 tsp. salt

If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.

Chocolate Topping

this is the chocolate combo that I use
  • 4 oz. chocolate chips (sweetened with Stevia)
  • 2 oz. 95% Lindt chocolate
  • 2 Tbsp. coconut oil

Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.

Mint Chocolate Cheesecake

Chocolate Base  (makes 12 small mason jars)

Preheat oven to 350°F.  Place small mason jars on baking sheet.  Divide batter evenly. (approx. 2 1/2Tbsp. per. jar).  Bake for 15 – 17 min.

base just out of oven
  • 1/2 cup butter
  • 1/8 lb. (2 oz.)stevia sweetened chocolate chips
  • 1/8 lb. (2 oz.) Lindt 95% chocolate
  • 1/4 cup almond milk
  • 1/4 cup date puree
  • 2 eggs
  • 1 1/2 tsp. vanilla

Melt butter and add chocolate to melted butter.  Microwave in 10 second intervals until fully melted.  Meanwhile, in medium size bowl whisk together milk, date puree, eggs and vanilla.  Whisk in melted butter and chocolate.  Divide between jars. Once baked and cooled top with cream cheese mixture.

Cheesecake Topping
finished cheese cake
coconut cream
  • 8 oz. cream cheese
  • 1/3 cup date puree
  • 4 oz. melted chocolate. (this can be a combination of the same chocolate used in base or just the chips)
  • 1 tsp. peppermint extract
  • 1 can coconut cream (see photo insert)

Cream together cream cheese and date puree.  Add peppermint extract and continue mixing.  Fold in coconut cream and melted chocolate.  If mixture goes a bit lumpy because of chocolate firming up, just use a whisk and whisk till smooth. Place mixture in piping bag and top the cooled chocolate base.  Refrigerate for approx. 4 hrs. until firm.  Enjoy.

Black Bean Patties

These are great to use in wraps, pitas, lettuce leaves, very versatile, can add *extras or none at all. These freeze well so make ahead, form and freeze.

  • 2 cans of black beans (drained and rinsed)
  • 1 cup grated carrots or corn or both
  • 1 medium onion sliced (I prefer Spanish or sweet)
  • 2 large cloves garlic smashed and minced
  • 2 tsp. cumin
  • salt and pepper to taste

In large pan with oil sauté onions and garlic until soft. Add carrots and continue to cook until they have started to soften. If using corn, add now along with beans and season with cumin, salt and pepper. Sauté for another few minutes. Mash with potato masher to the consistency that you prefer. Let cool slightly and using a 1/4 cup scoop, portion and freeze if not using within a few days. You can use muffin tins to freeze in – just spray with a cooking spray first. After they are frozen they will pop right out and then can be placed in bag or container.

* some of the extras that I like with these are; eggs, tomatoes, cheese, greens, avocado, pineapple, mushrooms, peppers, hot sauce, hummus etc.