Blueberry + Chocolate Coconut Bites (Clean, Vegan, no-bake)

It’s been hot. Really really hot. Like, “feels like 100” hot here in Chicago. When it’s that hot, who can stand to be in the kitchen with a hot oven? Not moi. Time for a no-bake, chilled sweet treat!

These take about 10 minutes to put together. Another SUPER easy one! You really can’t mess this up even if you try!

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I have to say… one thing I have never been great at is layering on the chocolate drizzle. It’s a mess. I totally intended to have the chocolate drizzled nicely & evenly across the cookie in straight lines.. Ha! Not even close.

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But really…aren’t they more fun this way?

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One of the things I love about these is that they are actually better frozen. They’re like a little frozen blueberry coconut meltaway puff. (What a mouthful!) I’m planning on keeping these in the freezer until about 2-3 minutes before I am ready to eat them. Totally not necessary to keep them frozen, as they’ll maintain their shape even if room temperature. I am just using them to provide a little relief from the heat wave!

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Ingredients:

  • One pint of organic blueberries (you could also use frozen – I just happened to have some fresh organic blueberries laying around…because…who doesn’t? :))
  • 1/2 cup oat flour (if you don’t have any, just put some gluten free oats in your vitamix and pulse until ground)
  • 1.5 cups of unsweetened coconut shreds
  • 1 full frozen ripe banana
  • 1 tablespoon melted coconut oil
  • 3 tablespoons organic maple syrup
  • Optional: Dark chocolate for melting

How to: (Um, the easiest ever…)

  • Pulse all ingredients except for chocolate together in a Vitamix – I like to leave a few blueberry chunks in there
  • Using your hands or an ice cream scoop, create balls of the mixture and lay on a piece of parchment paper or on a cookie sheet. Freeze for at least 1 full hour.
  • Melt dark chocolate in a cup or bowl and drizzle (hopefully, more beautifully than I was able to!)

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I chose to use blueberries in this recipe because I just happened to have some. If you’re a cheery person, I can imagine they would turn out INCREDIBLY. Omg, maybe I need to try that too…

Also, you could use strawberries, blackberries, or really any berry! Give them a try with some different fruits and let me know what you think!

Stay COOL! Woof.

Blueberry Quinoa + Oat Muffins (Vegan, clean)

So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.

As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.

I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.

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These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂

Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!

Ingredients:

  • 1½ cups gluten-free oats
  • 1 cup cooked & cooled quinoa
  • 1/4 cup organic flax seeds, or flax seed powder
  • 1 teaspoon baking powder
  • â…“ cup coconut sugar
  • 1 cup mashed bananas – the more ripe, the sweeter they’ll be
  • 2/3 cup unsweetened applesauce
  • 2 tablespoons creamy almond butter
  • 1 teaspoon vanilla
  • Pint of fresh blueberries – bonus points if they come from a farmer’s market!

How to:

  • Cook quinoa over the stove per the directions on the box, let it cool
  • In a medium bowl, combine quinoa & dry ingredients – mix together; set aside

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  • In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.

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  • Beat until well mixed

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  • Add dry ingredients to bowl with the mashed banana mixture; beat until combined

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  • Wash blueberries and hand mix in

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  • Scoop mixture into a muffin tin

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  • You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.

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  • Bake at 350 degrees for 18-20 minutes, or until edges start to brown

IMG_6163.jpgTotally up to you, but I like to eat these piping hot (but that’s how I eat everything!)

IMG_6161.jpgThese would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.

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These would be great with strawberries, cherries, blackberries…the list is endless!

Give them a shot with some different fruit and let me know what you think! Happy breakfasting!