This recipe is- cornfree, dairyfree, dessert, eggfree, glutenfree, nightshadefree,
pescatarian, porkfree, snack, soyfree, vegan, vegetarian

Ingredients:  12 Servings, 2 hours 10 Minutes & 11 Ingredients

• 1 1/2 cups Oats
  
• 1 cup Almonds
  
• 1/3 cup Maple Syrup
  
• 2 tsp Cinnamon
  
• 1 tbsp Coconut Oil
  
• 1/2 tsp Sea Salt (divided)
  
• 2 cups Pitted Dates
  
• 2 tbsp Water
  
• 1 tsp Vanilla Extract
  
• 1/4 cup Cashew Butter
  
• 3/4 cup Pecans (roughly chopped)
  

Directions:

1. Line a baking pan with parchment paper.
2. In a food processor, combine the oats, almonds, maple syrup, cinnamon, oil, and half the salt. Pulse until a fine crust has formed and can be pressed between your fingers.
3. Pour the crust into the prepared baking pan and press down to hold the crust together. Place in the freezer while you make the topping.
4. Wipe out the food processor bowl with a paper towel. Combine the dates, water, vanilla, cashew butter, and remaining salt. Pulse on high until a somewhat smooth consistency is reached. Add a splash of more water if needed to combine.
5. Remove the crust from the freezer. Using a butter knife spread the date mixture on top of the crust until smooth. Add the pecans on top, pressing down slightly so they stick to the filling. Transfer to the freezer to set for about two hours.
6. Remove the pecan bars from the freezer and take them out of the pan by pulling out the parchment paper. Use a sharp knife to slice into squares. Enjoy!
   

Side Notes:

Leftovers- Store leftover slices in the fridge for up to one week, or freeze for longer.

Serving Size- One serving is one square.

Baking Pan- This recipe was tested in an 8 by 8-inch baking dish.

Gluten-Free- Use gluten-free oats.

No Cashew Butter- Use almond butter instead.

This recipe is the best of both worlds between a muffin and a brownie, that is even kid friendly.

They can also be made nut-free by swapping peanut butter for seed butter and almond milk for any milk of choice.

These are so yummy that you will want to add these to your weekly meal planning, trust us.

This recipe is corn free, dairy free, dessert, egg free, gluten free, grain free, nightshade free,
oil free, one pan, pescatarian, snack, soy free, vegan,  vegetarian

Ingredients:  9 servings, 25 minutes &  7 ingredients

• 1 Banana (medium, mashed)
• 1/4 cup Maple Syrup
• 1/2 cup All Natural Peanut Butter
• 2 tbsps Unsweetened Almond Milk
• 1/2 cup Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 cup Dark Chocolate Chips

Directions:

1. Preheat the oven to 350ºF (176ºC) and line a muffin tin with baking cups.
2. In a mixing bowl, combine the mashed banana, maple syrup, peanut butter, and almond milk. Stir in the cocoa powder and baking powder then fold in the chocolate chips. The batter should be thick and fudgy.
3. Divide the batter between the baking cups and bake for 17 to 20 minutes or until the brownies are spongy to the touch.
4. Let the brownies cool slightly in the pan before transferring to a cooling rack to cool completely. Enjoy!

Side Notes:

Leftovers- Keep in an airtight container for up to five days.
Serving Size- One serving is one brownie.
More Flavor- Add vanilla extract or a pinch of salt.
Additional Toppings- Top with more chocolate chips before baking.
Banana-A ripe, just speckled banana works best for this recipe.

This recipe is- corn free, dairy free, dessert, egg free, gluten free, grain free, low fodmap, low glycemic, nightshade free, pescatarian, pork free, snack,  soy free, vegan, vegetarian

Ingredients:  10 servings, 1 hour 15 minutes &  5  ingredients

• 5 1/4 oz Dark Chocolate (at least 70% cacao, broken into pieces)
  
• 1 1/2 tbsp Coconut Oil
  
• 1/2 cup All Natural Peanut Butter
  
• 1/2 tsp Vanilla Extract
  
• 1/8 tsp Sea Salt
  

Directions:

1. Arrange paper baking cups on a plate or a small baking sheet. Set aside.
   
2. Set up a double boiler: Fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any water or steam should not be able to escape.
3. Bring water to a boil then reduce to lowest heat. Add the dark chocolate and coconut oil to the smaller pot and stir until melted. Remove from heat.
4. Divide half of the melted chocolate between the paper baking cups. There should be a thin, even layer of chocolate in each baking cup. Freeze for 10 to 15 minutes until solid.
5. Meanwhile, in a bowl combine the peanut butter, vanilla and salt. Stir until smooth.
6. Divide the peanut butter between the baking cups by spooning the peanut butter into the center of solid chocolate. Drizzle the remaining melted dark chocolate around and overtop the peanut butter.
7. Return to the freezer for about 30 minutes or until solid. Enjoy!
   

Side Notes:
Leftovers - Refrigerate in an airtight container for up to one week or freeze for up to one month. Peanut Butter Cups will melt if stored at room temperature.

Serving Size - One serving is one peanut butter cup.

Nut-Free - Use sunflower seed butter instead.

Additional Toppings - Sprinkle the top of the peanut butter cups with coarse sea salt.

No Double Boiler - Microwave the dark chocolate and the coconut oil in a large glass bowl at 50% power for 30 seconds at a time until melted. Be careful not to overheat.

This recipe is- corn free, dairy free, dessert, egg free, gluten free, grain free,  nightshade free, oil free, paleo
pescatarian,  pork free, snack, soy free, specific carbohydrate, sugar free, vegan, vegetarian

Ingredients:  12 servings, 15 minutes &  7  ingredients

• 3/4 cup Pitted Dates
  
• 1/2 cup Almonds (raw)
  
• 1/4 cup Cashews (raw)
  
• 1/2 tsp Cinnamon (ground)
  
• 1/4 tsp Ground Ginger
  
• 1/2 tsp Vanilla Extract
  
• 1/4 tsp Sea Salt
  

Directions:

1. Add the dates, almonds, cashews, cinnamon, ginger, vanilla and sea salt to a food processor and blend until well mixed and sticky.
2. Transfer to a medium-size mixing bowl. Form into even balls with your hands and store in the fridge or freezer until ready to enjoy.
   

Side Notes:

• Serving Size- One serving is equal to one ball.
  
• Leftovers- Store in an airtight container in the fridge up to one week. Store in the freezer for longer.
  

This recipe is- cookie, corn free, dairy free, dessert,  egg free, gluten free, nightshade free, nut free, pescatarian, pork free, snack, soy free, vegan, vegetarian

Ingredients:  12 servings, 45 minutes &  10  ingredients

• 1 tbsp Coconut Oil
  
• 2 cups White Navy Beans (cooked, from the can)
  
• 1 cup Oats (quick or rolled)
  
• 1/2 cup Unsweetened Applesauce
  
• 2 tsp Vanilla Extract
  
• 1/2 tsp Baking Soda
  
• 1 1/2 tsp Baking Powder
  
• 1/2 cup Pitted Dates
  
• 1 cup Dark Chocolate Chips (divided)
  
• 1/2 tsp Sea Salt (coarse, optional)
  

Directions:

1. Preheat oven at 350ºF (177ºC) and grease your pie pan or springform pan with coconut oil (use a 10-inch pan for 12 servings).
2. Combine beans, oats, applesauce, vanilla, baking soda, baking powder and dates in a food processor until well blended. Stir in 3/4 of the chocolate chips.
3. Transfer the cookie batter to your pan and spread into an even layer. Sprinkle the remaining chocolate chips on top, and bake for 35 minutes or until golden brown.
4. Remove from oven. Sprinkle with salt (optional) and let cool before serving. Enjoy!
   

Side Notes:

• No White Beans- Use chickpeas instead.
  
• Storage- Refrigerate up to 5 days or freeze in individual servings.