post workout food

Easy 5-ingredient no-bake vegan dessert or snack

No-bake Peanut Butter Bars

Butter

Flour

Maple Syrup (or any liquid sweetener like brown rice syrup

3.5 oz Vegan dark chocolate (70%-85%)

coconut oil

Cover a 9-inch x 5-inch rectangle baking dish with parchment paper. Set aside.

In a medium-sized mixing bowl, stir peanut butter and maple syrup until evenly combined and smooth.

Stir in coconut flour. The dough will get thick, dry, and difficult to stir with a spatula, so use your hands to knead the dough and form a ball.

Evenly press the peanut butter dough ball all over the prepared pan. You want to fully cover the pan in an even layer of peanut butter dough. Smoothen the top of the layer using the back of a spoon.

Freeze while you prepare the chocolate ganache.

In a small mixing bowl, add the pieces of 70% vegan dark chocolate with melted coconut oil and peanut butter.

Melt under bain-marie or in the microwave by 30-second bursts, stirring between to prevent the chocolate from burning. It is ready when all the chocolate is melted, and the mixture is shiny and smooth.

Remove the baking dish from the freezer and pour the chocolate ganache over the peanut butter layer.

Spread evenly with a spatula.

Return the pan to the freezer for 10 minutes or until the chocolate ganache is set.

Slice the whole batch into 16 peanut butter bars.

Store bars in the fridge in an airtight container for 1 week or freeze. Defrost 2 hours before eating at room temperature or enjoy half frozen. Note that the peanut layer dries out slightly after freezing. The texture will be closer to a shortbread be still delicious.

Storage

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No bake peanut butter bars are healthy no bake vegan dessert made with only 5 ingredients

No bake peanut butter bars

Carrot cake protein balls, a healthy no-bake vegan snack.

Carrot Cake Energy Bites

Carrots (peeled, chopped (2 medium carrots))

Walnuts

Flaxseed Meal

Desiccated Coconut

Oats (instant

Ginger

Cinnamon

Soft Pitted Dates (Deglet or Medjool)

Almond Butter (or peanut butter)

Vanilla

Maple Syrup (optional, add if you want the balls sweeter)

Place the peeled, chopped carrots in the bowl of your food processor, with the S blade attachment.

Pulse a few times until it forms tiny pieces of carrots. Set aside in a bowl.

In the food processor bowl again (no need to clean it!), add all the dry ingredients and blend on high speed until the nuts, oats, and coconut turn into a fine ground/flour. It shouldn&#39;t take more than 1 minute.

Add in almond butter, vanilla, maple syrup (optional, only for a boost of sweetness), the carrot pieces from step 1, and the soft pitted dates. If your dates are slightly dry, make sure you soak them in hot water for 10 minutes before using them in this recipe. Drain well before adding to the food processor to avoid the addition of water.

Blend on high speed again until it forms a sticky dough.

Scoop out dough and roll between your hands to form golf size balls. You should be able to shape about 16 balls.

Roll each ball into unsweetened desiccated coconut.

Place each ball onto a plate covered with parchment paper.

Refrigerate 15 minutes to firm up if desired or eat straight away.

Store in an airtight container in the fridge for up to 1 week or freeze and defrost them 2 hours before at room temperature.

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Top Tags

No-bake Peanut Butter Bars

Carrot Cake Energy Bites

Top 2 post workout food recipes from across the web

The most viewed post workout food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-bake Peanut Butter Bars

Carrot Cake Energy Bites

The most viewed post workout food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine