This New Year has been a rather slow start for me. By that I mean I’m still in a cozy, slow, hot tea, warm socks kind of mood. I am completely happy being under a blanket, lighting candles and just soothing my soul in any of my spare time.
I’ve also been on a cleanse for two weeks so that may have something to do with my “Rest & Rejuvinate” mental atmosphere. I’ve been doing the 21 Day Vegan, avoiding alcohol, mass media and eating a high raw volume of foods. It has been good.
The last two days I came out of my den of cozy and I’m so happy I did. The weather here in Vancouver has been stunning and I deeply needed the connection to nature.
We did a couple hikes and after enjoyed the beautiful sights.
In my cozy state plaid, Roots Cabin Socks, tights, inscents, sage, Epicure Earl Grey Tea and nourishing reading have been my ‘must-haves’.
Today is day 14 of my Body, Mind and Soul cleanse and I need something sweet. I want to stay with the whole, natural foods but I want it to feel bad and delicious.
So, I created these Raw Chocolate Fudge Peanut Butter Cookie Dough Bars. Using ingredients like chickpeas, avocados and raw nut butter I’m having a delicious treat with zero guilt.
Check out the recipe below!
This recipe is vegan, raw, gluten free, dairy free, grain free, soy free and made with all natural, whole ingredients.
Ingredients:
- 1 1/2 Cups Cooked and Drained Chickpeas (Canned are fine)
- 1/4 Cup Natural Peanut Butter (Almond, Cashew or any Seed Butter works as well)
- 1/2 tsp Ground Cinnamon
- 1/4 Cup Unsweetened Almond Milk
- 1/4 Cup Maple Syrup (Agave, Honey or Stevia – I used liquid stevia in this recipe in place of the maple syrup to make it sugar free. Start with 10 drops, taste the batter and add more if needed)
- 1 tsp Vanilla Extract
- Dash of Sea Salt
- 1/3 Cup Dark Mini Vegan Chocolate Chips
- 1/4 Cup Ground Flax
- 2 Tbsp Coconut Oil
- 3 Large Avocados
- 1/4 Tsp Salt
- 1 tsp Vanilla Extract
- 1/4 Cup Maple Syrup (Agave or Coconut Sap – to make this sugar-free you can use liquid stevia to taste)
- 10 Drops Liquid Stevia
- 1/3 Cup Natural Cocoa
Directions:
- Place all ingredients, excluding the chocolate chips, into your food processor and blend until completely smooth.
- Stir in chocolate chips.
- Line an 8×8 (or smaller) pan with plastic wrap.
- Spread mixture evenly on top.
- Place all chocolate fudge ingredients into your food processor and blend until completely smooth.
- Evenly spread chocolate fudge over top of prepared cookie dough.
- Cover baking dish with plastic wrap and place in the freezer for 5 hours or overnight.
- Remove from freezer and let set on the counter for 20-25 minutes (think like taking a cheesecake out of the freezer pre-consumption for that creamy texture).
- Cut into squares and enjoy!
- Tip – Keep fudge pieces in the freezer until ready to serve.
DAMY Members - 3 Bars is a great treat option.
Omg!! I’m leaving on a trip soon and these would be good to bring for the kids for treats. Also my sister is raw vegan so I can maybe maybe share with her. If I don’t eat them myself 😉
They are soo yummy! Enjoy 🙂
Do u think they would keep with freezer packs?
I have never tried this but I am thinking as long as they are good and cold it will be fine.
Hi there! Is there anywhere to find the macro’s on these recipes? 🙂