Vegan Chocolate Banana Peanut Butter Cups

Really easy no bake snack bites! And with the classic combo of peanut butter, chocolate and banana what more could you ask for! I've been following @salboi on instagram for quite a while now and she has such good posts! Recently she posted a recipe for Chocolate Banana Peanut Butter cups and I HAD TO TRY IT. 

Ingredients and Instructions:
 First Layer/Base: 
1/2 cup ground walnuts (place walnuts in food processor)
 2 tbsp almond meal
 1/3 cup date paste (dates soaked in water and blended) 
1tbsp honey (agave for vegan)
1/4 tsp cinnamon
 1/2 tsp vanilla
 Combine ingredients & place in silicon moulds and freeze.
 Second Layer: 
2.5 tbsp coconut oil (melted)
 2 tbsp honey (agave)
 2 tsp cocoa powder
 Combine and pour onto base
Chop a banana and place a slice on the chocolate layer.Then freeze
Final Peanut Butter Layer:
 1.5 tbsp coconut oil
 2tbsp peanut butter
 1/4 tsp vanilla
 Mix and pour onto frozen chocolate layer, sprinkle with coconut and freeze. 
Store in the freezer. 

Sooo good!!!

Vegan Snickers Bar Banana Ice Cream

You're not yourself when you're hungry. 

I never really ate candy bars prior to being vegan except for on Halloween. Now that I'm exploring the world of healthy eating and veganism, I have discovered healthy recipes that are playoffs of candy bars, but without all the bad added ingredients and just being good clean ingredients! 

Found this one on instagram on @graciecooks! Follow her for more yummy recipes. She has a great account full of good foods! 

Ingredients: 
Chocolate Layer:
3 tablespoons maple syrup or agave
1 tablespoon cacao powder (I used cocoa powder)
Caramel Layer:
5-6 medjool dates (soak if not soft)
2-3 tablespoons almond milk
Pinch of salt
Dash of vanilla
10 peanuts
Ice cream: 
3 frozen bananas
Almond milk if needed
1/2 tablespoon peanut butter
3 tablespoons raw peanuts
Dash of vanilla

Instructions:
Chocolate layer: Combine ingredients together and set aside.

Caramel Layer: Puree the dates and almond milk until combines, then add in the salt, vanilla, and peanuts.

Ice Cream: Puree bananas and almond milk if needed. Once blended add in peanut butter, raw peanuts, and vanilla.

Vegan Flourless Chocolate Chip Zucchini Brownies

Hi I'm Carrie and I'm a chocoholic. 

*"Hi Carrie"* 

But really is there a support group I can go to for chocolate addictions, because I feel like it's actually becoming a problem. 

Strangely enough, however, I can't remember the last time I have had brownies. TREASON I KNOW. While on this last break, I was about to do some recipe research and find some goodies to share, including but not limited to this zucchini brownie recipe. 

I don't know, but if a dessert has a vegetable in it, it is automatically considered way healthier in my mind thus meaning I can indulge guilt free. These brownies were absolutely delicious and I can promise you, you can't taste the zucchini!

Original recipe from Ambitious Kitchen, found here: http://www.ambitiouskitchen.com/2013/07/flourless-chocolate-chip-zucchini-oat-brownies-vegan-gluten-free-healthy/

Ingredients: 

• 1/2 cup all natural unsalted peanut butter
• 1/4 cup honey for non-vegan,  agave nectar for vegan 
• 1/2 cup unsweetened natural applesauce
• 1 teaspoon vanilla
• 1/2 cup unsweetened cocoa powder
• 3/4 cup gluten free oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups shredded zucchini
• 1/2 cup dark chocolate chips (70% or more for vegan usually), divided

Instructions: 

1. Again always a good idea to turn on the oven. Preheat to 350 degrees F and prepare baking pan (recipe calls for 8x11, but similar size will do).

2. Process the oats until finely ground and set aside. 

3. If your zucchini is not shredded yet, go ahead and do that now and set aside. 

4. In a large bowl mix with an electric blender the peanut butter, agave, applesauce, and vanilla until smooth.

5. Add in zucchini, cocoa powder, oats, baking soda, and salt until combined. 

6. Fold in half of the chocolate chips (1/4 cup) and pour batter into baking pan.

7. Take other half of chocolate chips and sprinkle on top and bake for 25-30 minutes or until a knife can be inserted in the middle and come out clean. Cut when cooled. 

Makes 20 brownies. (Ambitious Kitchen has nutrition information including the fact that when cut into 20 brownies, one of these little guys is only 86 calories!!) 

Be careful when removing brownies from pan! I almost broke mine!

Recently discovered the beauty of the magnificent invention that is the pizza cutter. Used it to cut my brownies and just scrap off the excess brownies left on the blade between cuts to keep the cuts clean. 

Vegan Black Sesame & Quinoa Granola

Now I am a granola enthusiastic. 

It's flat out delicious. 

When I'm not feeling like eating my usually oatmeal, I grab some homemade granola and make a bowl of cereal with it and some almond milk. You can also eat granola on the go as a trail mix. I don't buy store made granola, it's over priced and full of added ingredients that I can't even pronounce. And as a homemade granola, I can change it to my preference. 

Original recipe from Half Baked Harvest, found here: http://www.halfbakedharvest.com/coconut-banana-oats-bowl-crunchy-black-sesame-quinoa-cereal-mango/

Ingredients: 

3 1/4 cups cooked quinoa

1 cup whole almonds, roughly chopped

1/2 cup whole cashews, roughly chopped (I changed it to walnuts instead)

1/2 cup black sesame seeds (may use white if needed)

1/4 cup flax seeds

3/4 cup honey (Sub. agave or maple syrup for vegan)

1/4 cup coconut oil, melted

1 tablespoon vanilla extract

1 teaspoon instant coffee (optional) (I omitted as I have been told I need to "lay off the coffee." I'm an accounting major struggling through school, what do you expect?)

good pinch of salt

Instructions:

1. Number one rule of baking is to turn the oven on. It is a smart and practical thing to do. So set it to 350 degrees F. 

2. In a large bowl, add the almonds, COOKED quinoa, cashews (or other nut), black sesame seeds, and flax seeds. 

3. Stir in the honey (or vegan sub.), coconut oil, vanilla extract, instant coffee (if you want), and salt.

4.Spread onto baking sheet and bake for 30-35 minutes, stir every 15 minutes until golden brown. 

5. Let cool before storing. 

Vegan Spinach Quinoa Muffins

While I'm usually very good about getting my daily amount of fruit, I'm not the best with always remembering to eat my veggies. Seriously on a diet analysis I had to do for school, I had over 130% of my daily requirement for fruit and I didn't even reach full requirements in the veggie department. 

C'mon Care, GET IT TOGETHER. 

But I have found a recipe so I can start my day with veggies and even get some veggies in for dessert or a snack. Check out these spinach quinoa muffins. Found these little guys on Life Currents, found here: http://lifecurrents.dw2.net/spinach-quinoa-muffins/

Ingredients

1. 3/4 cup all-purpose flour
2. 3/4 cup whole wheat flour
3. ¼ teaspoon table salt
4. ¼ teaspoon baking soda
5. 1 teaspoon baking powder
6. Around 3-5 cups fresh spinach, enough to yield 1 cup puree
7. 3 tablespoons water
8. 1 medium overripe banana
9. 1 egg (to make this vegan I made an egg substitute with 1 tablespoon chia seeds to 3 tablespoons of water)
10. ½ cup granulated sugar
11. 2 tablespoons olive oil
12. 1 teaspoon vanilla extract
13. Zest of 1 lemon or ½ teaspoon lemon extract
14. 1 tablespoon ground flaxseed
15. ½ cup cooked quinoa

1. Instructions
2. 1. Preheat oven to 350 degrees Fahreinheit would be a good place to start. 
3. 2. In a bowl combine the dry ingredients of whole wheat flour, white flour, salt, baking soda and baking powder.
4. 3. In a blender start pureeing the spinach with the water until you get 1 cup.
5. 4. Add the banana, sugar, egg (substitute), olive oil, flaxseed, lemon zest or extract, and vanilla extract and blend. 
6. 5. Add the wet mixture to the dry.
7. 6. Fold in quinoa to mixture 
8. 7. Divide mixture in muffin tin and bake for 10-13 minutes or until a toothpick can be inserted and come out clean. 

1.