Breakfast Banana Oatmeal Bars

Breakfast Oatmeal Bars

Dairy free, Gluten Free

Happily serves 24

chocolate chips coconut oil dark chocolate chips   chocolate chips  coconut oil

ALL ORGANIC INGREDIENTS

2 Medium Ripe Bananas

2 Flax eggs or egg replacer

1/2 Cup Almond Butter

2 TBSP Coconut oil (room temp)

1 tsp Vanilla Extract

3 TBSP Honey

1 1/2 Cup Gluten-free Oats

1/2 cup Oat flour (can sub Quinoa Flour)

1/2 cup Almond meal

1/2 tsp Baking powder

1/2 tsp Baking soda

1 dash Sea Salt

Optional:

3 Tbsp Raw walnuts (or 3 TBSP Raisins)

1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)

 

Preheat oven to 350 degrees

RECIPE for egg replacer: per one egg

1 TBSP Flax seed, 3 TBSP Water.  Mix and let rest for about 5 minutes.

 

Combine “egg” and mash in the bananas until well combined.

Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.

Add oats, almond meal and oat flour and mix well.

Optional to add chocolate chips and walnuts/raisins and stir until well combined.

Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan.  Cookies won’t expand much.

Bake for 15-17 minutes or until slightly golden brown.

Cool in the baking pan on a cooling rack.

Salted Sunflower Nut Butter Cups

Salted Nutbutter Cups

Paleo, Vegan, Gluten Free

Happily Serves 24 mini cups

ALL ORGANIC INGREDIENTS

CHOCOLATE SHELL

3 cups Lily’s chocolate chips

1 TBSP Coconut oil

1 tsp Vanilla

FILLING

3 TBSP Sunflower butter

1 tsp  Himalayan sea salt

1 tsp Coconut oil

1/4 Cup Dates

TOPPING

Pink Himalayan salt, to taste

 

Soak Dates 1-4 hours.  Remove seeds.

In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

Melt over a pot of simmering (not boiling) hot water until well incorporated.

Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

Set aside leftover chocolate to put on top of the cups.

Set the muffin pans in the freezer.

In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

Blend until smooth and creamy.

Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

Then spoon out 1-2 tsp chocolate mixture to cover each cup.

Sprinkle Himalayan salt on top.

Place the cups in the freezer for 30 minutes or until set.  Serve frozen.