Coconut Mango Granola Bars

g4g6

I love these granola bars!  I’ve been working with different recipes, trying to perfect the right consistency and chewiness for a few weeks now and I’ve come up with a winner!  There are a lot of ingredients, but I have found if I buy them once, I have enough ingredients to make the recipe three times, which saves money instead of buying granola bars from the grocery store…AND HAVE YOU SEEN SOME OF THE INGREDIENTS IN THEM?  No, thank you!  And the ones with healthy ingredients can cost an arm and a leg.  Trust me.  Taking an hour out of your day once every two weeks to make these is totally worth it.

If you are anything like me, you need some fast, on-the-go, healthy food and snacks that will not only satisfy your hunger throughout the day, but you also need something your kids will eat.

Sometimes I see clients back to back and don’t have time for lunch or I have to run from clients to the grocery store, do laundry, help with homework, etc., and the next thing it is dinner time and I haven’t eaten all day.  This is not something I recommend to my health coaching clients so why would I do this to myself?!

Hence, the need for something healthy and filling to eat throughout the day.

You will need:

2TBS. chia seeds + 6TBS. water, soaked up to fifteen minutes to form a thick paste

2 cups oats or gluten-free oats

1/4 cup buckwheat groats

1/4 cup sesame seeds

1 cup shredded coconut

1/2 cup chopped raw walnuts or a nut of your choice(optional)

1 handful of pitted dates

1 handful of dried mango(or a dried fruit of your choice)

1/4 cup coconut or almond oil

1/3 cup real maple syrup

1tsp. vanilla extract

3 ripe bananas or 1 cup unsweetened apple sauce

1/2 tsp. salt

g1chia seeds soaking and dry ingredients before toasting

g2ready to go into the oven in handy silicone pans

To make:

1. Place chia seeds in water and set aside for fifteen minutes or longer

2. Place dates and dried mango in a bowl of water and set aside to soak for fifteen minutes or longer

3. Spread oats, buckwheat groats, sesame seeds, coconut and nuts on a baking sheet and place in an oven at 350 degrees, stirring every ten to fifteen minutes until lightly toasted.

4. In a saucepan over medium heat, add oil, maple syrup and vanilla until combined

5. Puree bananas, dates and mangoes in a blender until a smooth paste forms.  Add chia seed paste and pulse in briefly

6. Place all ingredients in a bowl and mix thoroughly, adding the salt

7. I then spread the mixture into two silicone bread pans, making sure it is level.  I really like the silicone because the bars pop out of them so smoothly, but one can also use two metal bread pans or one 8×8 pan, lined with parchment paper

8. Bake at 350 degrees for 25-30 minutes, or until the edges are a dark, golden brown

9. Cool completely.  This is really important or the granola bars will fall apart!

10. Pop out of pans and cut into granola bar sized pieces.  Refrigerate for up to two weeks or freeze for up to three months. (I always freeze half, thinking I will save some for the month and I end up eating them all within two weeks.)

Eat and enjoy!

g3g5

Is there a super easy and healthy snack that you like to make?  Share in the comments below.

Did you try this recipe and want to tell me about your experience?  I would love to hear about it!  Let me know in the comments below.

Advertisements

Raw Coconut Cream Pie

Recently I have been really inspired to make raw desserts.  Maybe its the change in the weather, but I want dessert all of the time and I want it cold and I don’t want it to make me feel heavy and full.  And the best way that I have found to get all of this yummy goodness is with raw desserts…..and, the best part is they are really good for you.

I was really inspired a few months ago with a raw carrot cake I had at local Pittsburgh restaurant, Eden.  Then I was further inspired by this raw brownie recipe I recently made for a friends birthday.  Let me tell you, they were both divine.  So, I wanted to experiment a little and I came up with this recipe for a raw coconut cream pie.  I served it to a group of friends the other day and it was very well received.

You will need:

For pie,

1 cup raw cashews, soaked at least four hours

1 cup walnuts, soaked at least four hours

1/2 cup shredded coconut

3 Tbs. maple syrup

1 Tbs. lemon juice

1 Tbs. raw cacao powder

For frosting,

1 creamy part of a can of coconut milk, separate the water out by refrigerating for at least two hours

3 Tbs. coconut spread

1 Tbs. powdered sugar, or stevia, or some other sweetener

 

To make:

 

Place the soaked nuts, coconut, maple syrup and lemon juice in a food processor.  Puree until smooth.  Sprinkle with cacao powder.

cc1cc2

 

Place in freezer for at least two hours.

cc4

In a bowl, add the creamy part of the coconut milk, the coconut spread and the sweetener.  Beat with a hand mixer until super creamy.  Pour over top of the pie that has been frozen.  Put back into the freezer for at least another two hours.

cc3cc5

 

Cut and enjoy.