No-bake candy bar cookies
1 cup prunes
1 cup craisin
1 cup almonds
1/4 cup choc chips
2 Tbsp chia seed
1/8 tsp salt
2 tsp vanilla
1/4 cup Nutella
2 Tbsp almond butter
Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen’s till smooth.
Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes.
Remove cookies from refrigerator after 30 minutes and smash with a wet spatula.
Peppermint Chocolate Hazelnut Brookies
Oh, my word. Peppermint is my kryptonite…I just can’t resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄
24 ounces of Nutella (if you don’t have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake 😉
4 Tbsp chia seed
4 cups gluten-free oatmeal
1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)
1/2 cup almond milk
2 tsp vanilla
Preheat oven to 350
Prepare a large muffin tin with liners or coconut oil.
Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth.
Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix.
Get medium cookie scoop and place one scoop in each muffin tin.
Bake for 12-15 or until the top of brookies look firm.
Remove from oven and let cool.