Categories
Recipes

Peanut Butter Cookies | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” admin_label=”Blurb” _builder_version=”4.0.7″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ title=”Dairy free peanut Butter cookies”]

Finding desserts for us poor unfortunate souls with food intolerances and allergies can be a challenge. Finding good desserts without major allergens and sensitivities can be a downright rarity. Thus, we’re stuck always settling for alternatives like ‘nice cream’ or ‘energy bites‘. While those are all good, yummy, and have their place…sometimes enough is enough. Sometimes your inner cookie monster comes out and all you want is a freaking cookie. Is that so much to ask!?

Apparently, cause these still got peanut butter in them.

Sorry peanut allergy sufferers! Don’t despair, my devilish sweet tooth and inner cookie monster are almost never satisfied. When I figure out another delicious, peanut and allergen-free recipe you’ll be the first to know. I promise!

For us who can tolerate peanut butter in just 20 minutes and 8 ingredients, you’ll have these easy dairy free, gluten free, and egg free cookies in the palm of your hands. These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

So get excited! We don’t have to be poor dessert avoiding souls anymore!

If you can’t see this coming already we’re going Disney on this one -Turn up “Poor Unfortunate Souls”  from The Little Mermaid. and let’s start singing, awkward two-year-old dancing, and my favorite -cooking!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7002.jpg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”3.23″ animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.0.7″][et_pb_column _builder_version=”4.0.7″ type=”4_4″][et_pb_text _builder_version=”4.0.7″ hover_enabled=”0″]

Dairy Free Peanut Butter Cookies

These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Savannah

Ingredients

  • 1 cup peanut butter
  • 1/2 cup Icing sugar
  • 2 tbsp Honey or Maple Syrup
  • 1 tbsp ground flax seed
  • 1/2 tsp of vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp of Sel Gris or Himalayan Pink Sea Salt
  • 1/3 cup Enjoy Life’s Mini Chocolate Chips or any other dairy free chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl combine all ingredients and stir until well mixed. Steal a few bites of cookie dough…you know…as a…routine quality check.
  • On a prepared baking sheet, drop cookie dough by the tablespoon full and flatten them out to your desired cookie thickness (I go for about 1/2″ thick). These cookies don’t spread by themselves. Bake the cookies for 8 to 12 minutes or until the bottom edges are browned.
  • Avoid temptation and let the cookies sit for 10 – 15 minutes before moving them (and eating them!). Unlike cookies with flour, these need time to firm up before we can scarf them down.

Notes

Once the cookies have cooled, grab the cookie with the most chocolate chips and enjoy it’s peanut buttery goodness.

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”17.9688px|0px|0px|0px”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6977.jpg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”3.23″ animation=”off”] [/et_pb_image][et_pb_blurb image_max_width=”none” admin_label=”Blurb” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”] [/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” admin_label=”Blurb” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]

That’s all there is to these gluten free, dairy free, egg free cookies to satisfy that inner cookie monster!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Dairy-Free-.-Gluten-Free-.-Egg-Free-.-3.jpg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”3.23″ animation=”off”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”3.23″ animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]
Categories
Recipes

Breakfast Hash Brown Muffins

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

In all honesty, I am definitely the kind of person who eats the same breakfast every day (Helloo Blueberry Smoothie). It’s fast, easy, and I know it will keep me full for hours. However, on those perfect lazy Sundays I can’t think of anything better than letting the morning slip quietly by and then sitting down to enjoy an outdoor brunch with my family.

In honor of all lazy Sunday mornings, here are some adorable hash brown muffins to start the day! These little guys got your eggs, ham, and hash browns all in one go! Plus, with only 15 minutes of physical cooking and a quick toss in the oven, you’ll be drinking coffee on the deck in no time!

So go ahead and turn up “Just Another Day In Paradise” by Phil Vassar and let’s start cooking!

P.S. Guys, if you’ve never heard that song before, you absolutely need to now! Welcome in another beautiful day with this beautiful, heartwarming song.  I may be the biggest baby you know, but I honestly tear up every time I hear it. Happy tears guys, I’m not trying to scare you off here! 

[/et_pb_blurb][et_pb_blurb title=”One Quick Note” admin_label=”Blurb”]

With this recipe, ideally the shredded hash browns are thawed for the best results.

I know. I know.

Nothing’s worse than finding a recipe you want to try right now that calls for something being thawed overnight.

Now because when I want something -I want something; I tossed my hash browns into a glass bowl and then into the oven at 350 degrees for 5-10 minutes to soften them up.

They still turned out great, plus I made my coffee in the meantime, so it was a win win.

Of course, for less work (and if you’re more forward thinking than me) simply toss them in the fridge the night before.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7600.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Makes: 24 breakfast muffins   Prep Time: 15 minutes   Total Time: 45 minutes   Preheat: 400 degrees

[/et_pb_blurb][et_pb_blurb title=”Hash Brown Crust” admin_label=”Blurb”]

 

  • 1 650g bag (roughly 7 cups) of shredded hash browns, thawed
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried parsley (or 3 teaspoons of fresh parsley from our herb garden!)
  • 1/2 teaspoon of Sel Gris Sea Salt, or Himalayan Pink Sea Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of paprika

 

The options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually Cajun (just omit the paprika in the recipe if you go this route!), Everyday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Egg Filling” admin_label=”Blurb”]

  • 12 slices of thinly sliced ham, cut in half
  • 12 eggs
  • 1/2 cup of coconut or almond milk
  • 1 1/2 teaspoon of dried parsley (or 4 1/2 teaspoons of fresh parsley from our garden)
  • 1/2 teaspoon of  Sel Gris Sea Salt, or Himalayan Pink Sea Salt 
  • 1/2 teaspoon of pepper

 

Same thing with the egg filling, the options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually CajunEveryday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions” admin_label=”Blurb”]

Preheat the oven to 400 degrees Fahrenheit and prepare two 12 cup muffin tins with a quick spray of some non-stick baking spray.

Alternatively, you could try lining the tins with muffin baking cups to save on clean up. I never did, but I can’t imagine that they would turn out that much different besides the hashbrowns not being as tanned.

Starting with the hash brown crust: 

  1. Mix together the hash browns, minced garlic, single egg, oil, parsley, salt, pepper, and paprika in a large bowl until the hash browns are evenly coated.
  2. Split hash brown mixture evenly among the 24 baking cups. Using your fingers or a spoon, be sure to build the mixture up along the bottom and sides of the baking cup -essentially aiming to create a cup for your egg filling to sit in.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until its slightly browned and crispy.

For the egg filling:

  1. While the hash brown crust is cooking combine the eggs, milk, parsley, salt and pepper in a large bowl.
  2. Once the crust is slightly browned, place half a slice of ham into each cup and pour the egg filling evenly on top, stopping when the tin is roughly 3/4 full.
  3. Bake in the oven for another 10 to 15 minutes or until eggs are fully cooked.
  4. Remove from oven and let cool before removing them from their muffin tins. The easiest way to do that is to take a silicone spatula around the outside of the cups.
  5. Serve hot (or warm) and enjoy!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7603.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

That’s all there is to these easy breakfast muffins that are perfect for lazy Sundays!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Breakfast-4.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”][/et_pb_blurb][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Broccoli Grape Salad Recipe | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

As we established back with the Bacon Wrapped Salmoneverything is better with bacon. Even salad. Even broccoli  Watch out broccoli haters, because this little salad is about to change your mind real quick!

This is arguably not the healthiest salad around, thanks to our sugary dressing… but sometimes (in salad, and in life) you just need a little extra sweetness to get through some undesirable situations.

Like eating broccoli.

Okay, I’m only kidding!

In all seriousness, I absolutely love broccoli!

However, as with any kid, when I was little I fought tooth and nail to avoid it… but now that I’m a big kid, I dearly appreciate what that mighty green vegetable has to offer! Like twice the vitamin C of an orange, almost as much calcium as whole milk, not to mention it’s anti-cancer and antiviral properties thanks to our pal selenium!

Yeah. I’ll take one of those, please.

It was actually broccoli salad (not this one specifically, but this recipe was inspired by it!)  that got me eating my broccoli. Looking back, it was likely due to the sugar in the dressing, but hey -it got me hooked! So if you’re a broccoli hater or simply need a little extra sweetness in your day (while still reaping the benefits broccoli has to offer) then turn up “Never Gonna Give You Up” by Rick Astley and let’s get right into it!

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7669.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Serves: 8   Prep Time: 20 minutes   Total Time: 1 hour 20 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Text”]

ingredients

  • 16 -20 slices (roughly 1 pound) of bacon, cut into 1-inch pieces
  • 7 cups of fresh broccoli florets
  • 3 cups of cauliflower florets
  • 1 cup of mayonnaise or vegenaise
  • 1 cup of red and/or green seedless grapes, halved
  • 1/2 cup of finely chopped red onion
  • 1/4 cup of sugar
  • 2 tablespoons of red wine vinegar

directions

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble when cool.
  2. In a large bowl, stir together mayonnaise, grapes, red onion, sugar, and vinegar. Add broccoli, cauliflower, two-thirds of the bacon and mix until evenly coated. Place the remaining bacon in the refrigerator.
  3. Cover and chill the salad for at least 1 hour before enjoying.
  4. Sprinkle reserved bacon over the salad just before serving.
  5. Dish up & Enjoy!

 

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7677.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A beautiful, delicious salad that will leave any broccoli haters wanting more!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Dairy-Free.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Banana Pancakes | Dairy Free

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Create the perfect start to your Sunday morning (or any morning) with these 3 ingredient pancakes that are dairy free, egg free, and my favorite -guilt free! At least the last one is what I tell myself so I don’t feel bad when I eat all of them…

I played with a couple methods with this one, with the largest difference I tackled being grinding the oats vs not grinding the oats. The ground oats, as expected yielded banana pancakes that almost looked and tasted like the traditional pancake. Score! These make the perfect substitution for those poor unfortunate souls who have to be careful of dairy, eggs, and even gluten -if you use gluten-free rolled oats, of course!

On the flip side, at first bite, the whole rolled oats tasted (almost) like biting into a warm blueberry oatmeal cookie. Now that’s the perfect way to start a morning! Although, if you’re going for presentation I’d avoid these ones. They were (and still are) referred to as my “Ugly Duckling” because no matter how hard I tried they always looked pretty bad. Delicious, extremely filling, but ugly… At least they tasted kinda like oatmeal cookies, so that’s good news for us who want to skip a step and avoid washing the blender -am I right?!

Just kidding, I still had to wash the damn thing when I made the blueberry maple syrup (but it was worth it, I promise!).

Honestly, it’s entirely up to you whether you keep the oats whole or grind them up,  but just know that you can’t go wrong either way (worst case scenario you wind up with a couple ugly ducklings!).

So what are we waiting for? Turn up “I’m On Fire” by Bruce Springsteen and let’s get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”] [/et_pb_blurb][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6962.jpg” animation=”off”] [/et_pb_image][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”3 Ingredient Banana Pancakes”]

Serves: 2-3   Prep Time: 5 minutes   Total Time: 15 minutes

  • 2 bananas, ripe or overripe
  • 1 cup of rolled oats
  • 1/2 cup of coconut or almond milk

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Directions”]

In a blender or food processor, grind oats until a flour forms (or leave the rolled oats whole for more texture!). Set aside.

In a bowl, mash bananas with a fork until creamy. Add the ground oats and coconut milk to the bowl and mix the ingredients until smooth. I find a handheld mixer works the best for this.

Over medium heat pour roughly 1/4 cup of the batter onto the heated pan and cook for 4 minutes or until the underside of the pancake begins to brown. Flip pancake and cook until both sides are golden brown, roughly another 4 minutes.

Repeat with the rest of the batter then top your pancakes with maple syrup, nut butter, cinnamon, chocolate chips, fruit, blueberry maple syrup, or anything else your little heart desires!

Dish up & enjoy!

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Blueberry Maple Syrup”]

  • 1/2 cup of blueberries (frozen works too!)
  • 1/4 cup of maple syrup
  • 2 tablespoons  of water

Combine ingredients in a blender and mix until smooth.

Drizzle over your banana pancakes -then dish up!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6966.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to these simple, filling, 3 ingredient pancakes. Enjoy these every day or as a perfect addition to the weekend family brunch!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/3-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Dad’s Goodie Squares | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

I frequently fall in love with recipes and food, but this –this is a whole other ball game. This recipe absolutely blew my mind! (Figuratively -thank goodness). I actually wanted to call this  THE BEST DAMN DESSERT EVER and proceed to write the recipe in all caps because I was so excited …but I refrained.

Trust me when I say, this is a recipe you just have to try!

It tastes like my entire childhood. More specifically, those sunny afternoons after school stealing a few of Dad’s Goodie Rings before dinner. Which if you’ve never had those cookies before -what are you doing with your life? You just have to try this recipe now!

P.S. This whole recipe is named after those cookies, and the fact that this recipe is in my dad’s top 5 desserts he’s ever had in his entire life! Now that’s a compliment.

The best part of these squares is they’re delightfully sin-less and guilt free. It’s essentially dates, nuts, oats and cocoa…so that makes it okay to eat an entire pan while binge-watching 13 Reasons Why… right..?

I’m gonna pretend you said yes.

This recipe was adapted and inspired from Laura Peill over at One Green Planet, so check out the original right here. Now if you’re ready for your little piece of  heaven turn up “Mykonos” by Fleet Foxes and let’s get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6683.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

Makes: 12   Prep Time: 15 minutes   Total Time: 1 hour 15 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Base” admin_label=”Blurb”]

  • 1/2 cup of sliced almonds
  • 1/4 cup of peanuts, unsalted
  • 1/4 cup of large flaked oats
  • 1/4 cup of peanut butter
  • 2 tablespoons of maple syrup
  • 1 tablespoon of shredded coconut (I used sweetened. This is a dessert after all.)
  • 1 tablespoon of coconut cream

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Caramel” admin_label=”Blurb”]

  • 1 cup of pitted dates
  • 1/4 – 1/2 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon of vanilla extract

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Chocolate” admin_label=”Blurb”]

My favorite homemade chocolate, my Choco-la-ti-da recipe.

  • 1/2 cup of cocoa
  • 1/4 cup of coconut milk
  • 2 1/2 tablespoons of maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt 

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions”]

Start with the base-(ics): If you’ve got a food processor (you lucky duck), this will make this whole process a lot easier. In a food processor combine all the ingredients to form the base and pulse until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

If you don’t have a food processor (-don’t despair, neither do I), In a sandwich bag combine sliced almonds and peanuts. Now is the perfect time to get any anger out, grab yourself a rolling pin and crush the nuts into tiny chunks. In a bowl mix crushed nuts and all the other ingredients together until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

Press base mixture into a 6×6 square pan and place in the refrigerator to harden.

For the caramel: If you’ve got a food processor, combine all caramel ingredients and pulse until smooth. Add more water as necessary to create a spreadable consistency.

If you don’t have a food processor, chop dates into small pieces (your blender will thank you). Combine chopped dates and all other caramel ingredients into a blender, adding more water as necessary to create a spreadable consistency.

Spread evenly over top of the base and return to the refrigerator.

For the chocolate: Whisk all chocolate ingredients together until well mixed and pour over the caramel layer. Yes, this homemade chocolate is that easy!

Cover baking pan and return to the refrigerator for 1-2 hours until all layers have hardened.  Sprinkle shredded coconut on top if desired, then cut into squares. If you manage to not eat them all, store the rest in an air-tight container in the fridge.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6699-001.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A guilt-less, sin-less dessert that will satisfy even the hungriest sweet tooth.

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/Dads-Goodie.jpg” animation=”off” admin_label=”Image”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]