Healthy No Bake Cookies And Cream Breakfast Bars Paleo Vegan Gluten Free

Vegan No Bake Cookies (paleo friendly) • Fit Mitten Kitchen

WEBAug 28, 2020 · In a medium saucepan on low heat add nut/seed butter, brown rice syrup (or honey or date syrup for paleo), coconut oil, and …

1. Line a medium baking sheet with parchment paper, set aside.
2. In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal, being careful not to pulse too long–some seed and nuts can remain whole–set aside.
3. In a medium-large sauce pan on low heat add nut/seed butter, brown rice syrup (or honey for paleo), coconut oil, and vanilla extract. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips, cacao powder, and the nut & seed meal. Use a spatula to combine all ingredients well.
4. Using a medium cookie scoop or rounded tablespoon, drop cookie mixture onto parchment paper. Flatten slightly with the palm of your hand to create thick circle shape. Place baking sheet in freezer for 15 minutes, or in fridge for 30 and allow cookies to set.

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No Bake Bars Paleo Vegan + Keto option GlutenFree

WEBFeb 23, 2015 · Freeze again for 10 minutes. MAKE THE CHOCOLATE TOPPING / BASE: Melt the dark chocolate and coconut oil in microwave …

1. Line a 9 x 5 loaf pan with parchment paper. Set aside.
2. MAKE THE COOKIE LAYER: In a medium bowl, add shredded coconut, almond flour, liquid sweeteener and melted coconut oil. Mix with a fork, pressing down until a dough forms and sticks together. You may have to squeeze the dough with your hands or add more coconut oil as needed. Transfer to pan and press down firmly using a small spatula or your hands. Transfer pan to freezer and freeze for at least 10 minutes.
3. MAKE THE CARAMEL:Meanwhile, rinse & dry the bowl. Add the cashew butter, coconut oil, liquid sweetener and vanilla and mix until smooth and combined. Set aside 2 tablespoons for drizzling, if desired. Combine the remaining caramel with shredded coconut. Remove loaf pan from freezer and spread the caramel layer evenly on top, pressing down firmly with a spatula or your hands. Freeze again for 10 minutes.Melt the dark chocolate and coconut oil in microwave or over a water bath and drizzle over the bars, reserving half for dipping, if desired. Freeze again for 5 minutes.
4. Melt the dark chocolate and coconut oil in microwave or over a water bath and drizzle over the bars, reserving half for dipping, if desired. Freeze again for 5 minutes.Use the parchment paper to lift out the bars and cut into even squares. OPTIONAL: Dip each bar into leftover melted chocolate and drizzle leftover caramel over bars.

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