Snack bars
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1.2K views · 1.9K reactions | NO BAKE COOKIE DOUGH BARS Recipe here 👇🏽 Cookie dough - combine everything together in a mixing bowl 1 1/2 c oat flour 1/2 c creamy peanut butter 1 teaspoon vanilla extract 1/2 tsp. salt (omit if sprinkling with sea salt) 1/4 c maple syrup 1/4 c melted coconut oil 1/2 c chocolate chips Topping - melted together in a small bowl 3/4 c chocolate chips 2 teaspoon coconut oil Layer the dough into a 9x5 pan lined with parchment paper. Pour the melted chocolate onto the top, giving it an even spread. Sprinkle with optional sea salt. Keep refrigerated or frozen. Credit: @caroline_mcdaniel_ #healthyhabits#healthylifestyle#fitnessjourney#eatwellbewell#healthydesserts#fitmom#momswhoworkout#countingmacros#easydesserts#nobakerecipes#foodisfuel#nutritioncoaching#sahm#phoenix | FeastMode
27K views · 2.7K reactions | These Apricot Jam Bars are buttery, crumbly, and sooo jammy. I highly recommend making these before I get a second whim and take back the recipe 👀✨ Apricot Jam Bars Recipe 🍑🧡 Shortbread Crust (8x8 pan): • 2 cups almond flour • ⅓ cup + 1 tbsp coconut oil, melted • 3 tbsp pure maple syrup • ½ tsp salt • 1 tsp vanilla extract Mix until it feels like wet sand. Press into an 8x8 pan lined with parchment paper and bake at 350°F for 8 minutes. Let cool slightly. Crumb Topping: • 1 cup almond flour • 2 tbsp coconut oil, melted • 1½ tbsp pure maple syrup • ¼ tsp salt • ½ tsp vanilla extract Mix until crumbly. Assemble: 1️⃣ Spread 1/2 cup of your favorite jam over the pre-baked crust. I used apricot in this video. 2️⃣ Sprinkle the crumb topping evenly on top. 3️⃣ Bake at 350°F for 12-15 minutes until set and slightly toasty but not too toasty. 4️⃣ Let cool completely, slice, and enjoy! These store perfectly in an airtight container for up to 3 days on the counter and 5 days in the fridge (if they last that long). Tag me if you try them—I need to know which jam flavor you’re using! 🧡🍑 #HealthyDesserts #HolidayBaking #JamBars #GlutenFreeBaking #VeganTreats #HolidayRecipes | Claudia Mamiye
Keto Magic Bars: A Decadent Twist On A Classi
Who doesn’t love old fashioned magic cookie bars? They’re always a crowd favorite, but they’re definitely not keto friendly…until now. I’ve worked hard to create a recipe that would come close to the old fashioned version, with fewer carbs. These Keto Magic Bars fit the bill.
28K views · 5K reactions | Pumpkin bars! Ingredients: 1/2 cup pumpkin purée 2 Tablespoons avocado oil 1/4 cup sweetener 2 eggs 1 teaspoon vanilla 1 1/4 cup almond flour 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 teaspoon baking powder How to: 1. In a medium sized bowl, combine the pumpkin, avocado oil, sweetener, eggs, and vanilla. Whisk together until smooth. 2. Add in the almond flour, pumpkin pie spice, salt, and baking powder. Whisk until fully combined. 3. Add the mixture to a greased 8x8 pan. Bake on 350° for 25 minutes. Frosting: 8 ounces cream cheese 1 teaspoon vanilla 2 Tablespoons heavy cream 1/2 cup powdered sweetener 1. Using a hand mixer, mix together the cream cheese, vanilla, and heavy cream. 2. Add in a little of the powdered sweetener and mix. Taste it and add more if needed. When the bars have cooled, frost them! Be sure to bookmark this post and give it a try! #keto #ketorecipes #ketodessert #glutenfreerecipes | Julie Rose | Keto Made Simple
108K views · 12K reactions | Peanut butter banana oatmeal bars! 🍌🧡 The recipe is on my website and below. Comment RECIPE and my team & I can DM the link with the printable recipe. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ -1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas) -1/2 cup (125g) creamy or crunchy peanut butter or other nut butter -1/4 cup (50g) coconut sugar or brown sugar -1/4 cup (45g) unsweetened applesauce -1/2 cup (120ml) almond milk (or any nondairy or dairy milk) -2 and 1/2 cups (213g) whole oats or quick oats (to ensure GF, use certified GF oats) -1 teaspoon baking powder -1/2 teaspoon salt -1 teaspoon ground cinnamon -1 teaspoon pure vanilla extract -1 cup (180g) semi-sweet chocolate chips ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Pour/spoon the mixture evenly into the prepared pan and bake for 25-28 minutes or until the center is set (it will still look relatively soft!). Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. (The bars are difficult to cut if they haven’t been chilled.) Remove bars from the pan using the overhang on the sides then cut into bars. Drizzle with melted peanut butter if desired. (Note: the parchment paper is always a little moist from soaking up some moisture from the bars.) Cover leftover bars tightly and store in the refrigerator for up to 10 days or in a freezer-friendly container for up to 3 months. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/peanut-butter-banana-chocolate-chip-oatmeal-bars/ | Sally McKenney
351K views · 1.3K reactions | In need of an afternoon pick me up? These easy, vegan, no-bake homemade snickers bars are just the treat for you. Recipe: Base layer: 1¼ cups almond flour 2 tablespoons maple syrup 2 tablespoons melted coconut oil ¼ teaspoon sea salt Date caramel: 6 soft Medjool dates, pitted and torn ¼ cup peanut butter 2 tablespoons melted coconut oil 1 tablespoon maple syrup 3 tablespoons hot water Chocolate drizzle: ¼ cup dark chocolate chips 1 teaspoon melted coconut oil Topping: ⅔ cup roasted peanuts flaky sea salt Line an 8x4-inch loaf pan with parchment paper. Make the base layer: In a medium bowl, stir together the almond flour, maple syrup, coconut oil, and salt until well combined. Use your hands to press the mixture into the bottom of the prepared pan. Freeze while you make the caramel. Make the date caramel: In a 7-cup food processor, place the dates, peanut butter, coconut oil, maple syrup, and 1 tablespoon of the water. Pulse to combine, drizzling in the remaining 2 tablespoons water while the food processor is running. Add more water as needed to form a thick, smooth, and sticky paste. Spread it evenly over the base layer in the loaf pan. Return the pan to the freezer. Make the chocolate drizzle: Combine the chocolate chips and coconut oil in a small bowl. Microwave in 10-second bursts, stirring after each one, until the chocolate is fully melted and smooth. Remove the bars from the freezer and top with the peanuts, using your hands to press the nuts into the caramel. Drizzle with the chocolate, top with flaky sea salt, and freeze until firm, at least 1 hour. Slice and enjoy! #homemadecandy #snickersbars #veganrecipes #nobakedessert #easyrecipes #loveandlemons | Love and Lemons
9.9K views · 70 reactions | 🍫 If you have 1 cup of oats, cocoa and bananas make this recipe in just 5 minutes! No sugar, No flour!🍌✨ **Ingredients:** - 🍌 2 bananas - 🌾 70g oats - 🥛 50g condensed milk - 🥣 150g yogurt - 🍫 2-3 tbsp cocoa powder - 🍫 40g chocolate - 🌰 Nuts of your choice **Instructions:** 1️⃣ Mix all ingredients well. 2️⃣ Pour the mixture into a baking pan lined with parchment paper. 3️⃣ Bake at 180°C (350°F) for 30 minutes. 👉 Enjoy these delicious and healthy bars as the perfect snack! 😍 #EasyRecipes #BananaOatBars #HealthyBaking #ChocolateSnacks #QuickAndEasy See less | Simple Food - videos and recipes
