Frosty No-Bake Chocolate Chip Granola Bars

How would you like a granola bar that's both delicious and good for you? One that has a nice balance of protein and carbohydrates? Well look no further, because I have got the perfect little frosty snack just for you.

Frosty?

Yes you heard correctly.

I've been thinking about making some new healthy snack bars that would be perfect for when hunger pangs strike. They're sort of a mix between banana ice cream and granola bars. The banana is what mainly holds them together, which is also why these guys get stored in the freezer.

I would suggest eating them in a bowl or on a little plate with a fork or spoon dessert style. Otherwise they will melt in your hands. We don't want that happening. 

These would make a great healthy dessert. They would also be great for after workouts when you're a hot sweaty mess. You know when sometimes all you want is something nice and cool. Now that I've painted a rather gross image in your mind...

There's also an added bonus to these snack bars - they whip together faster than any other granola bar I've ever made (about 5 minutes -minus freezing time), and it only takes one bowl! They are also easily made vegan, just be sure to use a good vegan protein powder and viola! My favourite is Vega Sport.

Frosty No-Bake Chocolate Chip Granola Bars

by Jennifer Trennum

Keywords: no-bake breakfast snack gluten-free grain-free low-sodium protein soy-free vegan option vegetarian banana chocolate north coast naturals whole grains bars

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Ingredients (Makes 6 bars)

• 1 1/4 cup mashed banana (about 2 large banana's)
• 1 cup gluten-free rolled oats
• 1/2 cup crispy rice cereal
• 2/3 cup vanilla protein powder (I used North Coast Naturals 100% Iso Protein)
• 1/2 cup natural peanut butter
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

Mash banana in a medium sized bowl using a potato masher or the back of a fork. Add rolled oats, crispy rice cereal, protein powder, peanut butter, and sea salt and stir until fully mixed. Now stir in chocolate chips.

Using a spatula, scrape and press the batter into an 8x8 baking pan lined with parchment paper. Make sure the batter is evenly spread by smoothing the top with your spatula. Place in the freezer for 1-2 hours or until firm. Remove from freezer and slice into bars. They will melt quite fast so please serve immediately or keep them stored in your freezer for when you want a quick snack.

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Flourless Peanut Butter Chocolate Chunk Cookies

Hey everyone, I hope you're having a great week!

Peanut butter and chocolate are quite possibly the best pairing ever. They also have the ability to make everything better.

Today I have a treat for you. A gluten free cookie treat that is.

These were inspired by a healthy treat I picked up at a little place called the Farmer's Daughter in Huntsville, Ontario last week. I dropped into the cafe while on my way to Algonquin Park for some great day hiking. I really love going up there to hike and the weather was perfect. We covered about 5.6 km of moderately difficult hiking - the mosquitos were killer! This was the scenic view from the halfway point of the trail.

Just as we stopped a chippy (what I call chipmunks) came right up to me and touched my shoe. We sat down and took out those amazing peanut butter cookies that had chunks of chocolate and peanuts throughout, and tossed the chippy's some peanuts and crumbs. They certainly loved them!

I'm looking forward to doing the Centennial Ridges trail next time, which needs a full day to complete. It's about 11 km in length and is very demanding.

Before we get back to those cookies I have to share a few more photo's I snapped while hiking through the woods.

Now back to that recipe!

These delicious peanut butter cookies are sweetended with unrefined sugar; I used coconut sugar. I would like to try making them with pure maple syrup instead for an even more natural healthy treat, but these flourless cookies are pretty healthy as far as cookies go. They're also very easy to make!

Flourless Peanut Butter Chocolate Chunk Cookies

by Jennifer Trennum

Prep Time: 8 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert nut butter snack gluten-free grain-free low-carb soy-free peanut butter chocolate cookie

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Ingredients (6 large or 12 smaller cookies)

• 1 cup natural peanut butter
• 3/4 cup coconut sugar, muscovado sugar or sucanat
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 oz. chocolate chunks
• 1/4 cup unsalted peanuts

Instructions

Preheat the oven to 350˚ degrees. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).

In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate and peanuts until they are evenly combined.

Drop the dough by rounded tablespoonful (or form into 6 - 12 cookies) onto your prepared baking sheets. Bake the cookies until they're barely set and just beginning to turn golden, about 10-12 minutes. They will be soft when you remove them from the oven but they will set-up as they cool. Let them cool completely on the pans.

Notes

Recipe adapted from Almond Butter Chocolate Chip Cookies

Storage suggestions: These cookies keep well in an air-tight container for a 2-3 days. Freeze for longer-term storage.

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