Nutella No Bake Cookies

1/2 cup butter

1/2 cup milk

1 3/4 cup sugar

4 Tbsp cocoa

2 tsp vanilla

1/2 cup Nutella 

3 cups Old Fashioned Oats

Melt the butter and milk in a large saucepan.  Add the sugar and cocoa the bring to a boil.  Take off the heat. Add the vanilla,  Nutella and oats. Mix well.  Scoop into cookies using a cookie scoop and place onto a foil lined sheet. Allow to harden a bit and Serve.

Recipe:  six sister stuff

 

No-Bake Strawberry Blueberry Trifle

 17 oz angel food cake , cut into 1 inch cubes (I used 1 1/2 blocks)

1 lb fresh strawberries , hulled and sliced

1 lb fresh blueberries

Lemon Syrup Ingredients:

1/4 cup water

2 Tbsp sugar

2 Tbsp lemon juice, from 1/2 medium lemons

Frosting Ingredients:

2 Packages 8 oz each cream cheese, softened at room temp

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

Using a 4 or 5 quart trifle dish or us a 9x13 casserole dish.

How to make Lemon Syrup:

1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ad 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the Trifle Cream:

1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

1.  Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  Add 1/2 of the sliced strawberries.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).  Frost the top with last 1/3 of cream and decorate with remaining fruit.  

Notes:  Important- This cake is best served the same day it's made.  Refrigerate until ready to eat.

Cornflake Candy

 1 cup granulated sugar

1 cup corn syrup

1 cup peanut butter

1 tsp vanilla

6 cups cornflakes

Put 2 wax papers out on counter for the candy to cool.

In a pot heat sugar and corn syrup until sugar melts.  Take off stove and add peanut butter and vanilla.  Stir well.  Add cornflakes 2 cups at a time.  Stir well.  Using 2 spoons scoop out onto wax paper.  It needs to cool and will harden up.

Apple Nachos Supreme

4 servings Total Time: 20 mins

Caramel (date syrup or coconut syrup for the date caramel. Use 1/4- 1/3 cup)

Apple Base:

3 organic apples (cored and sliced into thin rounds)

2 tsp organic lemon juice (or 1 lemon)

Toppings:

34 tbsp nut butter of choice (example almond butter, cashew butter)

1 cups popped organic popcorn

34 tbsp non-dairy chocolate chips (optional)

23 Tbsp chopped nuts (example pecans, walnuts, pistachios)

2 Tbsp cranberries or raisins

2 Tbsp unsweetened shredded coconut

Place apple slices on plate with lemon. Top with nut butter as a base and add rest of toppings. Sprinkle on caramel lastly on top.

Healthy Nut Balls

12 Serving   Total Time: 20 minutes

½ cup rolled oats (raw, old -fashioned thick, not quick cooking)

½ cup peanut butter (raw)

3 Tbsp pure maple syrup

1 Tbsp water, or more is needed and the mixture is too hard to mix

2 Tbsp sunflower seeds

2 Tbsp pumpkin seed

¼ cup raisins

¼ cup almonds (toasted, unsalted, coarsely chopped)

1 Tbsp carob powder (or 1 Tbsp cocoa powder plus 1 Tbsp maple syrup)

½ cu coconut (shredded and unsweetened. Can be raw or toasted)

½ cu sesame sees (raw or toasted)

½ cup cranberries (fresh)

1/8 cup coconut (optional, shreds or flakes for garnish)

1 mint leaves (fresh for garnish, optional)

1. Place all ingredients except coconut and sesame seeds in a medium bowl and mix very well with a sturdy wooden spoon (the mixture will be quite stiff)
2. Mix the coconut and sesame seeds in a small bowl.
3. Roll about a rounded tsp sized amount of main mixture (from step 1) into a small ball.
4. Roll it in the coconut/sesame mixture, and plate it on a serving plate.
5. Continue with the rest of the mixture and serve.

Raw Chai Bars

Raw Chai Bars

8 servings Total Time: 30 min.

Base:

½ cup raw cashews

1 cup dates (pitted)

1/3 cup raisins

¾ cup raw pecans

¼ tsp sea salt

½ tsp cinnamon

¼ tsp ground ginger

nutmeg (freshly grated)

2 pinches ground cardamom

ground cloves (about 1/16 tsp)

¾ tsp pure vanilla extract (or the seeds scraped from 1 vanilla bean)

1 ½ tsp lemon juice (freshly squeezed)

½ tsp organic lemon zest

Frosting:

½ cup raw coconut butter (packed, not oil)

¼ cup pure maple syrup

1 tsp apple cider vinegar

2 pinches cinnamon

2 pinches sea salt

1. Line a loaf dish or similarly sized small pan with parchment paper.
2. Place the cashews, dates, and raisins in the food processor.
3. Pulse until the nuts and fruits are crumbly, then add the pecans and remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don't over-process, as pecans can make mixture too oily if overworked)
4. Transfer the mixture to the prepared loaf dish
5. Press the mixture firmly into the pan (using a small piece of parchment is easiest)
6. Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base.
7. Refrigerate for an hour or more until set. Cut into bar or squared and serve!

Strawberry Shortcake Overnight Oats

2 cups rolled oats

2 cups plant-based milk (organic soy or almond)

2 cups fresh organic strawberries, chopped

6 oz vegan yogurt (plain or vanilla, unsweetened)

1 tsp almond extract

1. In a large bowl combine all of the ingredients.
2. Divide the oatmeal mixture between 4 jars or bowls.
3. Cover and refrigerate overnight

Serves 4

Prep Time: 5 minutes Cook Time: none

Blueberry Chia Porridge

½ cup chia seeds

2 cups cold soy/almond/rice/other milk

2 Tbsp maple syrup

1 tsp vanilla

2 cups fresh or frozen blueberries

1. Place chia seed in a pitcher and pour in milk.
2. Stir chia seeds and milk until all seeds are fully immersed in the liquid.
3. Place the pitcher in the refrigerator and let soak for 8 hours or overnight.
4. Remove the pitcher from the refrigerator, stir in the maple syrup, vanilla and blueberries
5. Pour into bowls or mugs.

Serves 4

Prep Time 8 hours (for soaking)

Chubby Hubby Clusters (no bake)

1 ½ cups semi sweet chocolate chips

1 cup peanut butter chips

½ cup butter (cut into pieces)

¼ cup peanut butter

2 cups pretzel sticks (roughly chopped)

1 cup salted peanuts

In a large bowl mix together chocolate chips, peanut butter chips, butter and peanut butter. Microwave on high for 45 seconds, stir and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Drop by tablespoonfuls onto wax paper and refrigerate for about 30minutes or until firm. Optional: drizzle with melted peanut butter. Store leftovers in an airtight container.

No Bake Peanut Butter Chocolate Chip Oatmeal Energy Balls

1 cup (dry) oatmeal (I like old fashioned)
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1/2 cup mini chocolate chips
1 tsp vanilla extract

1.  Add everything to a medium bowl and mix to combine well.  Stick the bowl in the fridge and let it chill for about half an hour.  This resting time helps to ensure that the balls will stick together when rolled.

2.  After the chilling time, take a tablespoon of the mixture in your hand and roll into a ball.  Repeat with remaining oat mixture.  If your balls aren't sticking together after the resting period, you can add a little more honey or peanut butter, stir well, and try rolling again.  Sometimes it just needs a little more of the wet ingredients to hold together well.  And the moisture in the peanut butter will depend on the brand/type that you use.

3.  Store in an airtight container in the fridge for up to 2 weeks or in the freezer much longer.

Recipe from Andrew Pulsipher