No-Bake Peanut Butter Chocolate Coconut Granola Bars

Okay, I may have a problem….the combination of chocolate, peanut butter and coconut is to die for. Like really, it is my favorite EVER! ย I contemplated making an “all the things” meme, that’s how much I love it.

Deep breath…

Granola bars are so convenient, and quite delicious. It’s tough to find some in the grocery store that aren’t expensive and don’t have dairy or loads of sugar. So yesterday I made a batch of granola bars and individually wrapped them for lunches or snacks or like this morning getting tossed in my purse to eat on-the-go for breakfast.

DF Granola BarsNo-Bake Peanut Butter Chocolate Coconut Granola Bars

Makes approx. 12-14


2 cups oats (gluten-free)

1 cup brown rice krispy cereal

1 cup shredded coconut

2/3 cups brown rice syrup

1/2 cup (heaping) of creamy peanut butter

1/4 cup unsweetened cocoa powder

1 1/2 tsp vanilla

1/2 tsp sea salt

Topping (optional):

1/8-1/4 dairy-free chocolate chips*

ย 2 Tbsp creamy peanut butter

1 Tbsp (heaping) shredded coconut

Combine brown rice syrup and peanut butter, heat in a microwave safe bowl for 30 second intervals until peanut butter is melted, or on the stove in a small saucepan over low heat. Stir well.

Add vanilla, sea salt and cocoa powder to the peanut butter and brown rice syrup, mix well. Add in oats and coconut, once incorporated add in the krispy cereal and stir gently until mixed.

Take an 8×8 dish and line with parchment paper. Spoon the mixture into the dish and pack the mixture down with your hand, spatula, spoon…you get the point.

Melt the 2 Tbsp of peanut butter, just enough that it can be easily spread. Drizzle all over the top of the bars. Sprinkle on coconut and chocolate chips!ย 

Stick bars in the freezer for an hour or until firm. Remove easily from the pan with parchment paper and then cut into bar shapes.ย 

Store in an air-tight container or wrap individually.

*I typically use Enjoy Life brand chocolate chips, but at a local food coop I found a bag of Equal Exchange 70% chocolate chips and used them for these granola bars. Fantastic!

DF Chocolate Coconut Peanut Butter Granola Bar

Enjoy ๐Ÿ™‚



Flour-Free Chocolate Peanut Butter Cup Cupcakes

I’ve been experimenting with recipes that are free from flour, because honestly, can it get any easier than that?! Sometimes dealing with alternative flours can be a little tricky, and another plus is that you cut out a significant amount of carbs and extra calories.

As you all know by now, I love me some peanut butter! And it was my mom’s birthday, soย basically that meant…CUPCAKE TIME!

PB Cup Cupcakes

Peanut Butter Cup Cupcakes

Yields 6 Cupcakes


3 eggs

1 medium ripe banana

1/4 cup peanut butter

3 tbsp honey

3 tbsp cocoa powder

2 tsp vanilla

1 tsp almond extract

1/4 tsp baking soda


1 tbsp peanut butter

1/2 tsp honey

dash of vanilla extract

dash of almond extract


1/4 cup honey

1/8 cup rice milk

1/8 cup Earth Balance

2 tbsp peanut butter

2 tbsp cocoa powder

1 tsp vanilla

1/4 tsp almond extract

This recipe uses a good amount of peanut butter and honey, so make sure you have plenty on hand! I first mixed my banana, honey, cocoa powder, baking soda and extracts in my magic bullet so that I could get a smooth consistency and get rid of the banana chunks. I then poured the mixture into my bowl and added the peanut butter and eggs and mixed until smooth.

In a separate bowl,ย mix up the filling, the extracts are optional, I just poured in a little for some extra flavor. You can always taste test! I mixed the filling until it was a fluffier consistency. Add the batter into the cupcake tin (either greased or lined) until it is 1/4 full. Add 1 tsp dollop of the filling into each of the cupcakes. Add the remaining batter on top, which should be about 3/4 full.

Bake the cupcakes at 400 degrees for 9-12 minutes.

While the cupcakes are in the oven, take out a saucepan and stick it on your stove top over low heat. Add the ingredients for the icing, minus the milk. Stir the ingredients until melted and then slowly add the milk in while mixing. During this part it is beneficial to have a whisk, which I don’t have! GASP! I know it’s silly.

Once the cupcakes are done cooking and have cooled, add the icing on top. Then try not to eat them all in one sitting!

Enjoy ๐Ÿ™‚

No-Bake Peanut Butter Coconut Granola Bars

I was at the grocery store the other day and I came across a bottle of Bee Free Honee, its texture is just the same as honey but it’s made with apples instead…pretty awesome right?

I knew I wanted to try it out on something other than a peanut butter and honee sandwich, so thus the granola bar was born!

No-Bake Peanut Butter Coconut Granola Bars (V, DF, GF)

No-Bake Peanut Butter Coconut Granola Bars
Yields: Approx. 10

Granola Bars:

2 cups gluten-free oats
1 cup brown rice cereal
1 cup peanut butter
1/2 cup finely shredded coconut
1/4-1/2 cup melted coconut oil
1/4 cup bee free honee

Topping (optional):

1/4 cup enjoy life chocolate chips
1/8 cup finely shredded coconut

Combine all of the ingredients, I used closer to 1/2 cup of coconut oil, just make sure that it is coated well and the coconut oil will help to hold the bars together when it returns to its solid state. Place it in an 8-inch square baking dish (larger if you want a thinner bar, and smaller if you’d like a thicker bar) that is lined with parchment paper. Firmly press the mixture into the dish.

Stick the baking dish in the freezer for 20 minutes. While the mixture is in the freezer take the 1/4 cup of chocolate chips and melt them. Once you remove the dish from the freezer remove from the mixture by using the parchment paper.

I put the melted chocolate in a sandwich baggy and cut off a corner and created a zig-zag pattern on the top of the bars. Then I sprinkled on the 1/8 cup of coconut. Once the chocolate hardens, cut them into bar shapes.

Since coconut oil has a low melting point, it is best to store the bars in the refrigerator. Also, if you are packing them to go you may want to keep them someplace cool.


P.S. I have been posting on my Instagram account, if you have Instagram be sure to follow me, but if you don’t you can click on the pictures that show up to the right and it will take you to my Instagram so you can still see what I’m up to ๐Ÿ™‚

Dairy-Free: No-Bake Chocolate Peanut Butter Cookies

I’ll just get the bad news out-of-the-way so we can focus on the good news! This past week I’ve failed on three separate occasions and I never, okay hardly ever fail! I tried to make peanut butter truffles, easy fudge and cranberry coffee cake and all of them turned out to be sub par. Just goes to show that you can’t believe everything you read on the internet even in regards to recipes.

But my saving grace, we shall call her Heather, restored my faith in baking or lack their of, and shared a chocolate peanut butter no-bake cookie recipe with me that I transformed into a dairy-free one!

DairyFree No Bake Cookies

Dairy-Free No-Bake Cookies

2 cups sugar

4 tablespoons cocoa

1/2 cup Earth Balance

1/2 cup unsweetened coconut milk

1 cup peanut butter

1 tablespoon vanilla

3-4 cups oats

I combined the sugar, cocoa, earth balance, coconut milk, peanut butter and vanilla in a large pot and brought it to a boil, stirring constantly. Let it boil for a minute or two and then remove from heat. Add oats to the pot and stir until the mixture is well mixed. It should be thick, I started out with three cups of oats per the recipe but actually needed to increase it to 4 cups. Drop the cookies onto wax paper and let cool.

DairyFree Cookie

I’ve actually never made these incredibly simple cookies but they were so moist and yummy! I also made a big batch of my Homemade Granola but added in dried cranberries and walnuts and another batch of my Chocolate Raspberry Shortbread Cookies; I made this batch with gluten-free all-purpose flour and it changed the texture of the cookies a bit, I think that more liquid would have been beneficial to add in.

I packaged up the goodies to share with others! Sharing is caring ๐Ÿ˜‰

Dairy Free Goody Bags

We have a yearly Christmas Eve pizza party that we are attending this evening. I have a big bag of fresh jalapenos sitting on my counter, can you guess what I’m contributing? I’ll post the recipe later ๐Ÿ™‚


I made Jalapeno Poppers! I did half of the batch with your traditional cream cheese for all the cow milk lovers and half of the batch with hummus. They turned out pretty well but I will definitely be tweaking this recipe until it is perfect. I halved 12 jalapenos length wise, cut the stem off and cleaned out the middle. I then put a dollop of hummus/sour cream in the jalapeno, wrapped it in cooked, uncured and nitrite free bacon from Trader Joe’s and stuck a tooth pick through the middle to hold it all together. I cooked them at 400 degrees for 20 minutes! Yummo!

Dairy Free Jalapeno Poppers

Happy Holidays ๐Ÿ™‚

Dairy-Free: Everything but the Kitchen Sink Cookies

So last weekend we had a sleepover with the boys’ Aunt, she is thirteen and is the most incredible Auntie …anyways, I promised the kiddos cookies. First it was chocolate chip, then it was peanut butter, and then they turned into a whole new concoction because, well, I didn’t have the right ingredients.

I assumed I had all the proper ingredients to make a simple batch of cookies, however, it seemed like everything ran out at the same time! Don’t you hate it when that happens?


Kitchen Sink Cookies

1/2 cup Earth Balance

1/2 cup brown sugar

1/2 cup agave

1 cup flour

1/2 cup oats

1/2 banana (mashed)

2 cups Enjoy Life chocolate chips (or another dairy-free brand)

1/2 cup peanut butter

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon baking soda

Bake these bad boys at 350 degrees for 10-12 minutes. These came out so yummy and soft, and they were full of peanut buttery, banana-y, chocolately goodness.

Happy Baking ๐Ÿ™‚

Oat Bran Peanut Butter Cookies for Kids (and adults).

Ahhh! I’m so sorry that it has been a week since I have posted a new recipe…please forgive me! I feel like I have been extra busy lately, I’m sure you all know the feeling. Today I whipped up a batch of peanut butter cookies, is it me or does it seem like I am always talking about peanut butter and nut butter? Oh, and these cookies just happen to be vegan as well.

These aren’t your typical peanut butter cookies since they are very oat-y, with that said, I think these are great to throw in your child’s lunch box or for a treat; they will be happy to be eating cookies and you’ll be happy to know they are eating something healthy. I used oat bran in place of flour because it offers a good amount of fiber and protein. I also used agave in place of sugar, I personally think that all sweeteners are fairly similar, but the nice thing about agave is that it is lower on the glycemic index so it doesn’t cause as sharp of a spike in blood sugar.


Oat Bran Peanut Butter Cookies

Oat Bran Peanut Butter Cookies

1/2 cup peanut butter

1 cup oat bran

1/3 cup agave

(if you would prefer to use brown sugar, then you may want to use 1/2 cup).

1/2 mashed banana

1/2 tsp baking soda

1 tsp vanilla

Mix all of the ingredients together and roll into balls, and press them down with a fork. Bake at 350 degrees for 12 minutes. My batch made about 15 small cookies.

Oat Bran Peanut Butter Cookies1

Happy Baking!

P.S. Stay tuned! In the next couple of weeks I will be holding a contest and the winner will receive some dairy free goodies ๐Ÿ˜›


Avocado Chocolate Pudding [Pie]

Say what? Avocado pudding! Sounds ludicrous. I am giving you a fair warning, this DOES NOT taste like Jell-O Chocolate pudding, at all. This pudding is very rich and chocolatey! I was perusing Pinterest the other day and came across these recipes, and later that day when I was on the phone with my dad he told me that he has actually tried it before, and it was GOOD.

I came across three different versions, one with peanut butter, one without, and one with dates (at least I think they were dates). I didn’t have any dates on hand so I decided to make the peanut butter version, and the version sans peanut butter. And because I can’t leave well enough alone, I turned it into a pie.

The first recipe I found over at the The Diva Dish. This is so simple and easy to make! You can just throw all of the ingredient into a food processor and viola, you have pudding!

Chocolate Pudding

  • 1/4 cup Peanut Butter
  • 1/3 cup Agave Nectar
  • 1/8 cup Cocoa Powder
  • 1 Medium Avocado
  • 1 Tablespoon coconut oil
  • 1 tsp. Vanilla
  • Dash of Salt

I actually doubled this recipe so I could stick it into a graham cracker pie crust. This is how I made my crust:

Dairy-Free Graham Cracker Crust

  • Graham Crackers – I bought my box from Trader Joe’s and I used on little plastic package, there was about 7-9 in the package. I would go count but they are gone ๐Ÿ˜‰
  • 6 tbsp melted Earth Balance
  • 1/4-1/3 Cup sugar

I crunched up the graham crackers by hand until they were in small crumbs, added in the melted Earth Balance and sugar and mixed together. Then I pressed it into my pie dish to form the crust and added the pudding on top and stuck it in the fridge to set.

Like, I said earlier, this is an incredibly rich desert, a little goes a long way. The peanut butter kicked up the richness and added a nutty flavor to the chocolate, and NO you can’t even taste the avocado.

The next recipe I tried was from The Garden Basket. This recipe is great too, it is rich and chocolatey, sans the richness and flavor of the peanut butter; the flavor has a more simplistic quality.

Chocolate Avocado Pudding

  • 2 ripe avocados (med. size)
  • ยฝ cup pure cocoa powder
  • ย 1/3 cup raw unpasteurized honey or maple syrup ( I used Novo Mel brand)
  • ย ยฝ cup rice or almond milk
  • 2 tsp. pure vanilla extract
  • Optional: Freshly shaved coconut or store bought unsweetened (I used fresh โ€“ Thereโ€™s nothing like it!) Alternatively you can use the zest of an organic orange.

Side note: I used agave instead of the honey or maple syrup.



Happy Cooking! Or, should I say mixing and mashing? ๐Ÿ™‚