The 7-day sugar detox for me could not have come at a better time. This week has been a sugary week. I am currently on week 3 of my project come back and I noticed that I am craving a lot of sweet treats lately and that is why the challenge will be good for me.
During this time I made sure to make healthy treats that have very simple ingredients and are nutritious. Before I did the 7-day detox challenge, I craved nature’s valley bars so much and I did eat so many at ago. I remember this one time I ate 6 in 24 hours, that is way too much sugar and it was that moment I decided I would find out how to make my own bars.
This week, I had some leftover almond pulp from making homemade almond milk and didn’t feel like baking at all, So I decided to try out making no-bake bars and they were amazing, best decision ever.
I am a firm believer that there is no right or wrong way to cook or make food, Some people have conservative palets to what they have been brought up to know, others have curious palettes and are willing to learn new tastes while others are adventurous they try so many different things until they find what they like.
Which one are you?
Since starting my weight loss journey yet again, I have taken time to enjoy the process and not be as restrictive as I was the first time around. Thing is I used to eat the same things I do now but It was boring, I have figured out a way to make them fun and not feel like I am dieting. Here are my super easy healthy vegan-friendly almond peanut butter chocolate bars.
Almond Peanut Butter Chocolate Bars
- 1 a cup of almond pulp from homemade almond milk
- 1/2 a cup of almond butter
- 1/2 a cup chunky/ smooth peanut butter
- 3 tablespoons of nutiva coconut oil
- 2 teaspoons of cacao powder
- 70% cacao dark chocolate chips
- 1/4 cup of chopped almonds
- 1//4 cup of raisins (optional)
- Pinch of salt
For the base
- In a bowl, mix 1 cup of almond butter, with 1 cup of almond pulp and 1 tablespoon of coconut oil.
- Get a container, preferably a square or rectangular for easy shaping. Add parchment pepper to the container then pour the almond batter into it and put in the freezer for 1 hour.
- After tone hour, the base has molded so we move onto the filling.
For the filling
- To the same bowl you were using for the almond butter, add 1 cup of peanut butter, raisins, chopped almonds and 1 tablespoon of coconut oil.
- Mix that all together and add it to the base, give it a shake so that layers out evenly then put it back in the freezer for at least another hour.
For the chocolate
- Melt 1/4 a cup of dark chocolate chips with 1 tablespoon of coconut oil and cacao powder.
- After an hour, take out the almond peanut butter mold and cut it into small boxes, then deep into the liquid chocolate.
- Put it back in the freezer for 10 minutes, then dip it in the chocolate gain, do this as many times as you prefer, I personally did it twice and they turned out amazing.
- Drizzle some salt and freeze for about 30 minutes.
ENJOY as a dessert or a snack. I told you It was easy pizzy apart from all the waiting.
Please note that I the almond pulp I used was air dried in the oven so it gave it an extra crunchy texture which I happen to love.
So here is a strange fact about me, peanut butter and too many nuts make me bloated but I love them, I read somewhere that I should consider activated nuts, will see how that goes, I tend to not pick up new habits I can’t afford.
The reason I like to eat peanuts aside from loving the taste is I don’t have to eat much and I get bloated so I will feel full and no need to snack a lot during the day.
As always, I would love to see your creations when you try this recipe so please do not forget to tag me @madammebae and hashtag #madammebae on Instagram, looking forward to seeing your creations.