~Chia seeds
~Chia seeds
There is no processed sugar in these, but they satisfy a sweet tooth and are plenty sweet thanks to the dates, raisins and honey that are in them. The coconut oil adds a bit of sweetness, too.
Start with processing the nuts in a high speed blender or a food processor until crumbly. I have a little one who does not like nuts, so I went pretty powdery with my nuts to keep her happy. She devoured these and kept asking for more!
Add dates, keep processing until they are in small pieces & mixed well.
Add the rest of your ingredients. Process until consistency can be rolled into a ball…a messy ball. Keep scraping the sides of your blender or processor to help blend.
Make sure you lick that spoon!
Press mixture into a lined pan. I used my fingers but then smoothed my prints out with the back of a spoon to make it pretty for all of you!
Mix up the icing.
Are you drooling yet? This is the best part. Mmmmmm.
Top bars with icing. Use a bit of water to thin if too thick. If too thin, don’t worry, it will firm up in the freezer.
The texture of this slice is so satisfying. It is chewy even when frozen, easy to bite into. The frosting melts so creamy in your mouth. I love that they are cold, too, which really adds to the satisfaction!
Chocolate Peanut Butter Freezer Slice
Directions
~Place your nuts into your food processor or high speed blender and process until crumbly.
I added 2 dates to help with the tartness that frozen raspberries often have.
Dates are amazingly sweet and a great way to add sweet in a nutritional way.
Don’t forget to take the pits out! I left them in the first time I ever used dates in a recipe and my food processor was not happy with me.
Add a cup of filtered water. Mason jars make a great liquid measure cup, as they are marked on the outside.
A good **blender is key to getting smooth purees, but if you don’t have one, don’t let that stop you from making this. It will just be a bit more ‘seedy.’
Such a pretty color!
I used some of this puree on my chia oats, shared a shot of it’s goodness with my little one, then drank the rest. It was so refreshing, with the perfect balance of sweet & tart.
Have you made my chia oat recipe yet? You can throw it together the night before, OR, if you do it in the morning just let it sit for at least 15 minutes for he oats to soften and the chia to expand. You eat this cold. If you are new to chia, you might want to read my post on 13 Ways Favorite Ways To Eat Chia.
A Reader Question:
I can’t help but notice all the healthy things you post about and pin, and yet perusing through your pinterest pages I see that you aren’t shy about ‘non-healthy’ recipes as well. I am starting to try to eat clean but am wanting to find a balance where I can still go on Pinterest and not have to shy away from everything I see and being able to bake with my kids and actually have them enjoy the finished product, etc. How do you establish this balance for yourself and your family?
Recently I had a friend over for lunch. It took no time at all to set out a nice little lunch that tasted homemade. I stopped over at the co-op grocer, picked up a few things, and within minutes had my table set and ready to serve my sweet friend.
I kept the cost down by splitting the wrap in two. The cake and granola bar is made there at the grocer and are only 99 cents each. I got a salad mix, some organic corn chips, salsa that is made fresh by the grocer which is to die for, some curry quinoa & chickpea salad, & a couple kiwis.
Pretty is important…or at least it is fun!! Put food on pretty platters, add a little lemon to the water. Throw on a pot of coffee and make sure to have some cute napkins on hand to brighten up the table.
So easy, very delicious! My friend and I had a great time catching up over lunch & I know she felt loved and cared for by the food I fed her.
What foods do you like to throw onto platters and pass as homemade?
Do you admit to your company that you didn’t make it? I do, as I like to show people that it is easy to entertain without spending hours in the kitchen. PLUS, the food is always so good that I always get asked for the recipe, so I might as well fess up ahead of time! Ha!!
Don’t Forget To Pin It
Breakfasts:
~Breakfast Burritos
~Toad In A Hole
~Chia Oats
~Whole Wheat Pancakes
~Glazed Cinnamon Scones {Special Sweet Saturday Breakfast}
Lunches:
~Black Bean Soup
~Broccoli Soup
Dinners:
Sunday:
~Spinach Tortellini Salad
~No Knead Dinner Rolls {make before church}
Monday:
~Chili Corn Bread Pockets
~Maple Cinnamon Butternut Squash
Tuesday: {kids have Bible Club & eat there…a serving of veggie orzo will make a hearty after school snack and get some nutrients in them}
~Orzo Pasta With Caramelized Fall Vegetables
Wednesday:
~Brown Butter Spaghetti With Baby Kale & Roasted Butternut Squash
~Easiest Homemade Wheat Bread
Thursday:
~Popcorn Chicken
~Sauteed Green Beans With Honey Almonds
Friday:
{We order out for family night}
Saturday:
~Hawaiian Ham & Cheese Sliders {Special Weekend Saturday Lunch or Evening Dinner, depends on schedule, will use turkey or chicken instead of ham}
Snacks: {I will choose a few from these, as we have all the ingredients on hand. What I choose
depends on what I am in the mood for & what my kids want}
Banana Pumpkin Muffins
Chewy Granola Bars
Cashew Cheese Dip
Cheezy Kale Chips
Fudgy Buttons
Crockpot Applesauce
Carrot Cake Raw Bars
Apples, Peanut Butter & Chocolate Chips
Zucchini Bread {recipe coming soon!}
Beverages:
Pumpkin Spiced Chai
Everyday Green Smoothie
Pumpkin Cocoa
Green Tea
Other:
Homemade Pesto {gotta use up all the basil in my garden as the weather is turning cool!}