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.

Chewy Chocolate & Coconut Protein Bars (No bake, Vegan, Gluten Free, Clean!)

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As you know, I’m a workout fanatic. Recently, I have started using protein powder after working out to help my body refuel. Not everyone believes your body actually needs protein supplements, but since I don’t normally eat protein in the morning I find it’s an easy add to my breakfast that helps keep me full all day.

Honestly, I could probably eat the entire pan of these. I am thinking of having my husband lock them away somewhere so I don’t do that.

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My plan is to cut these up and put them into individual Ziploc bags for a quick breakfast I can grab on my way out the door. You could even freeze them to make them last a few weeks. Just be sure to thaw them overnight!

Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

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Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

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How to:

  • Spray a 8×9 or 9×9 pan with  coconut oil spray
  • Mix all of the dry ingredients together (Flour, Protein powder, cocoa powder) and mix well
  • Separately, mix together nut butter and maple syrup and warm over the stove until they’re melted together
  • Once they’re melted, add the vanilla and stir
  • Add all wet ingredients to the bowl with the dry ingredients. It should be pretty chunky and hard to stir
  • Spoonful by spoonful, add the milk util a super thick batter is formed
  • Scoop batter into the greased pan and push down firmly to flatten the dough into the pan
  • Sprinkle coconut flakes over
  • Pop in the fridge or freezer and let them set 1-2 hours, or until they become bar-like
  • Slice – makes somewhere between 12-16 bars, depending on size

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