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Superfood Bar
Appetizer American

Superfood Bar

5.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Line a 9x13-inch baking pan with parchment paper.
  2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
  3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
  4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
  5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches

Vegan Energy Balls
Appetizer American

Vegan Energy Balls

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
  2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
  3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
  4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
  5. 5 Place in the freezer to firm up and store.

By Kameron

5-Ingredient Keto and Vegan Chocolate Almond Balls
Appetizer

5-Ingredient Keto and Vegan Chocolate Almond Balls

4.0

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
  3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

By Fioa

Oatmeal Almond Butter Bites
Appetizer

Oatmeal Almond Butter Bites

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
  2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Protein Balls with Vanilla Protein Powder
Appetizer

Protein Balls with Vanilla Protein Powder

4.3

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Mix oats, almond butter, quinoa, chia seeds, flax seeds, protein powder, cocoa nibs, and honey together in a bowl by hand.
  2. 2 Roll into bite-sized balls and place on parchment paper.
  3. 3 Refrigerate for at least 20 minutes before serving.

By Shannan Labrador

Sweet Potato Energy Bites
Appetizer

Sweet Potato Energy Bites

3.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
  2. 2 Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

By Tammy Lynn

Carrot Cake No-Bake Energy Bars
Appetizer

Carrot Cake No-Bake Energy Bars

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a 9-inch square dish with parchment paper.
  2. 2 Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
  3. 3 Transfer dough to the prepared dish and press it down and smooth it out evenly.
  4. 4 Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

By giggles_06

Carrot Cake Bites
Appetizer

Carrot Cake Bites

5.0

Prep
20 min
Cook
Total
95 min

Instructions

  1. 1 Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
  2. 2 Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
  3. 3 Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
  4. 4 Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

By Kim

Chocolate Chip Coconut No-Bake Granola Bars
Appetizer

Chocolate Chip Coconut No-Bake Granola Bars

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
  2. 2 Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
  3. 3 Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
  4. 4 Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
  5. 5 Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

By Barbara Ortiz

Perfect No-Bake Granola Bars
Appetizer

Perfect No-Bake Granola Bars

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Cover a large cookie sheet with parchment paper.
  2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
  3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
  4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
  5. 5 Place in the freezer until solid, about 1 hour.
  6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel

Soft and Chewy Chocolate-Banana Oat Bars
Breakfast American

Soft and Chewy Chocolate-Banana Oat Bars

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl.
  2. 2 Line an 8-inch baking pan with foil. Spray foil with cooking spray.
  3. 3 Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

By France Cevallos

No-Bake Power Bites
Snack American

No-Bake Power Bites

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes.
  2. 2 Roll mixture into balls using your hands.

By Risa Robertson

Clean Breakfast Cookies
Breakfast American

Clean Breakfast Cookies

4.2

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two baking sheets with cooking spray.
  2. 2 Whisk oats, flour, flax meal, cinnamon, baking soda, and salt together in a large bowl; stir in honey, egg whites, almond butter, and vanilla extract until dough is well blended. Fold in chocolate chips. Drop 36 spoonfuls of dough onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheets for 10 minutes, then lightly loosen cookies from baking sheets; continue cooling on the baking sheets 10 minutes more.

By Sadie Melgoza

Banana-Apple Chocolate Chunk Cookies
Dessert American

Banana-Apple Chocolate Chunk Cookies

3.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mash banana, applesauce, and honey together in a bowl; add almond butter, butter, egg and stir until combined. Add coconut flour, oats, chocolate chunks, tapioca flour, baking soda, cinnamon, and salt to banana mixture, stir until dry ingredients are moist and form a dough.
  3. 3 Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
  4. 4 Bake until lightly brown, about 15 minutes. Let cool to room temperature, about 30 minutes.

By JillAnn

Double Chocolate Sandwich Cookies
Dessert American

Double Chocolate Sandwich Cookies

4.4

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Line two cookie sheets with Reynolds® Parchment Paper; set aside.
  2. 2 Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
  3. 3 Cover and chill about 1 hour or until dough is easy to handle.
  4. 4 Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
  5. 5 Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
  6. 6 Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

By Reynolds KitchensR

Whole Grain Breakfast Cookies Recipe
Breakfast American

Whole Grain Breakfast Cookies Recipe

4.8

Prep
25 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. 2 Pulse walnuts in the bowl of a food processor until ground into a flour; transfer to a bowl. Stir in oats, flax meal, whole wheat flour, baking soda, cinnamon, and salt until thoroughly combined.
  3. 3 Combine almond butter, brown sugar, canola oil, agave nectar, egg, and vanilla extract in the bowl of a food processor; pulse to blend well. Transfer almond butter mixture to a large bowl; fold in chocolate chips and dried cherries. Stir oatmeal mixture into almond butter mixture; dough will be very thick.
  4. 4 Scoop dough by heaping teaspoons; roll into balls and place on the prepared baking sheets, about 2 inches apart.
  5. 5 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven; flatten cookies with a spatula. Cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling.

By IrisMac

4-Ingredient Vegan Cashew Bark
Dessert

4-Ingredient Vegan Cashew Bark

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Line a shallow baking dish with parchment paper.
  2. 2 Combine chocolate chips, almond butter, and maple syrup in a microwave-safe dish. Microwave in 30-second intervals, stirring after each interval, until chocolate has melted. Add chopped cashews and spread mixture onto the prepared baking dish.
  3. 3 Refrigerate until firm, about 30 minutes. Cut into squares.

By Lauren Gardiner

Chewy Keto Chocolate Cookies
Dessert

Chewy Keto Chocolate Cookies

2.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine almond butter, sweetener, cocoa powder, eggs, vanilla, and salt in the bowl of a food processor; pulse until a dough forms.
  3. 3 Roll dough into fifteen 1-inch balls. Place balls onto the prepared baking sheet. Press down twice on each ball with a fork to make a crisscross pattern.
  4. 4 Bake in the preheated oven until edges are firm, about 12 minutes.
  5. 5 Remove from the oven and cool briefly on the baking sheet before removing to a wire rack to cool completely.

By Fioa

Night-Before Oatmeal-In-A-Jar
Breakfast

Night-Before Oatmeal-In-A-Jar

3.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
  2. 2 Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.

By Noel

Grain-Free Pumpkin Pancakes
Breakfast

Grain-Free Pumpkin Pancakes

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
  3. 3 Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
  4. 4 Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

By Chef Lizzie

Chocolate Nutty Crispy Treats
Dessert

Chocolate Nutty Crispy Treats

4.5

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
  2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Quick Almond Butter Cookies
Dessert

Quick Almond Butter Cookies

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
  3. 3 Bake in preheated oven until golden brown, 15 to 25 minutes.

By Mercedes C

Dairy-Free Almond Butter Cookies
Dessert

Dairy-Free Almond Butter Cookies

4.8

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
  2. 2 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
  3. 3 Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.

By threefsh

Easy, Healthy No-Cook Overnight Oats
Breakfast

Easy, Healthy No-Cook Overnight Oats

4.8

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place 3 to 4 slices of banana in the bottom of a jar. Layer 1 1/2 teaspoon of almond butter, 1/2 teaspoon chia seeds, and 1/2 cup oats on top. Repeat layering remaining almond butter, chia seeds, and oats, leaving a 1-inch gap at the top.
  2. 2 Mix almond milk, maple syrup, and vanilla extract in a bowl. Pour over oats, leaving a 1/2-inch gap at the top to allow oats to expands as they soak. Push a knife or fork vertically through the jar to make sure milk mixture soaks all the way through.
  3. 3 Cover jar tightly and refrigerate until oats are moist, 4 hours to overnight.

By HurdBird

Maple Apple Pie Protein Squares
Lunch

Maple Apple Pie Protein Squares

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper.
  2. 2 Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
  3. 3 Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

By Nicole

Coconut Chicken with Green Beans
Lunch

Coconut Chicken with Green Beans

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
  2. 2 Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
  3. 3 Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
  4. 4 Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

By Bethany Webber