Tag: chocolate

Homemade KIND Bars (Vegan and Gluten Free)

Melissa King 47 Comments

Homemade KIND Bars.  After my Homemade Clif Bars were such a hit, I asked all of you which bar you would like to see next.  The answers were all asking for KIND bars.

I had never even tried one, so I went to the store and bought one to try.  The first flavor I attempted was Peanut Butter Chocolate.  I have plans for more homemade KIND bars in the future. 🙂

 

Homemade KIND Bars

 

These KIND bars, along with my Clean Eating Samoas,  are kind of involved; but I think they turned out pretty good!

I used my Sweet Peanut Butter Spread as inspiration for the ingredient that binds this bar together.  So here is the recipe.  I got about 10 bars out of the recipe, but mine are quite thick.

Homemade KIND Bars

Homemade KIND Bars

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Prep Time 10 min Cook Time 20 min

Ingredients

  • 2 cups mixed nuts chopped (I bought mine out of the bulk bin)
  • 2 cups brown rice cereal (I used Nature's Path)
  • 12 medjool dates pitted
  • 1/2 cup natural peanut butter
  • 3/4 cup water

For the chocolate coating

Instructions

  1. Preheat oven to 325.
  2. In a large bowl , mix the nuts and cereal.
  3. In the food processor , pulse the dates and water until a thin paste forms.
  4. Add in the peanut butter. If you store your peanut butter in the fridge, pull it out a few hours ahead of time so it will be soft.
  5. Once all those are combined well, add it to the nuts and cereal.
  6. Mix well until everything is combined.
  7. I used an 8×8 baking dish, but I would suggest using a slightly bigger one because my bars came out a bit on the thick side.
  8. Line your pan with parchment paper leaving enough room for some paper to come out the sides so it’s easy to pull the bars out after baking.
  9. Press batter into the pan so it is coated evenly and then press down hard with the spatula. The batter will be very sticky.
  10. Bake for about 20-30 minutes.
  11. Let the bars cool before pulling them out of the pan.
  12. Once cooled and out, slice into bars, spread out and bake for another 18 minutes.  I cut my bars easily with a pizza cutter .

For the chocolate coating:

  1. Using a double boiler, melt the chips and milk together.
  2. Once a smooth and runny consistency is reached, drizzle over the bars and place in the fridge to set. 
  3. I had some chocolate left over, so if you want, you can dip the bottom of each bar in to coat as well.  That way, they will be a bit more like the real bars.  Hope you enjoy these.

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Chocolate Covered Pumpkin Donuts

Melissa King 88 Comments

Chocolate Covered Pumpkin Donuts.  To quote my husband, “I could eat this entire plate right now.”  Yeah, these are that good!

They are guilt free because they are made with wholesome ingredients. So feel free to have a few.

 

chocolate covered pumpkin donuts

 

Before we embarked on this unprocessed lifestyle, we used to get donuts from Starbucks every Saturday morning.  I think my daughter and husband have missed them the most.

So this was my way of trying to offer them a healthier option.  These are baked and made with whole grains and no processed sugars.

 

I think this picture says it all, doesn’t it?  She could not shovel them in her mouth fast enough. Haha.

Looking for more pumpkin recipes?

Chocolate Covered Pumpkin Donuts

Chocolate Covered Pumpkin Donuts

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Prep Time 20 min Cook Time 15 min

Ingredients

    For the donut

    For the chocolate coating

    • 2 cups chocolate chips
    • 3-4 T milk (I used unsweetened almond milk)

    Instructions

    1. Preheat oven to 350. 
    2. Grease a mini muffin tray . 
    3. In one bowl mix the flour, baking powder, salt, and spices. 
    4. In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth. 
    5. Add dry to wet and mix just until combined. 
    6. Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean. 
    7. After the mini muffins have cooled start the chocolate coating.
    8. Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
    9. Roll the donuts into the chocolate sauce until it is covered. 
    10. Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min. 
    11. Store them in the fridge on a plate or baking sheet.

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