So, my last post about the fluffer nutter bars? You know, that recipe that calls for a stick of butter? It’s the evil twin of this recipe. THIS recipe is healthy, AND doubles as dessert!
Many of us know and love the no-bake cookies with their chewy texture, chocolately-peanutbutter-goodness…YUM. Well, if you really want the nutritional bang for your buck, you may want to nibble on these instead. This recipe makes 15 smaller bars for 180 calories a pop. That may seem like a lot, but I’d bet the cookies are around the same calorie-cost without the benefits these lil beauties give you,
The main ingredients are: dark chocolate, peanut butter, oats, and coconut oil. The antioxidants in dark chocolate help maintain a steady blood sugar and can even lower your blood pressure. Peanut butter contains healthy fats your body needs, as well as potassium, protein, and fiber. Speaking of fiber, rolled oats has a specific kind that lowers cholesterol and maintains heart health. Finally, coconut oil has a lengthy list of benefits some being: skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases…. ETC
I mean seriously, these no-bakes will practically save your life. So toss out the left over Halloween candy and get yourself:
What you need…
2 c. dry rolled oats
1 c. shredded coconut [organic would be best]
1/2 c. natural peanut butter
1/2 c. of PB2 [my small attempt to cut down your calories]
1/2 c. organic coconut oil
2/3 c. dark chocolate chips [60% cacao or more]
3 TBS of raw honey
1 TBS vanilla extract
In a saucepan, over medium high heat, combine everything BUT the oats and shredded coconut. Place your oats and coconut in a separate bowl. Using a rubber spatula, mix together the ingredients in the saucepan JUST until they’re all melted and the mixture is runny. Pour the chocolatey mixture over your bowl of oats and shredded coconut, then fold the oats into the mixture until fully coated. Pour into a 9×11 pan lined with parchmetn paper, and refrigerate for at least an hour. Enjoy!