Healthy treat recipes

Peanut Butter Chocolate Hipster Rice Crispy Squares

These bars are a healthier take on the classic Rice Crispy squares, plus they are completely vegan.  Great for snacking or an on the go meal!

  • 3/4 cup 100% pure maple syrup
  • 1/4 cup black strap molasses
  • 3/4 cup natural peanut butter
  • 2 tbsp raw cocoa
  • tablespoons extra-virgin coconut oil
  • 1 tsp sea salt
  • 4 1/2 cups crisp rice cereal (I suggest not using PNG Rice Krispies and going for a brand that is labelled GMO free and preferably organic)

1. Line a 11X7 baking pan with parchment, make sure there’s extra paper hanging off the edges- it makes it easier to press the crispy mix into the pan.

2. Boil the maple syrup and black strap molasses on high for a minute, stirring often.

3. Remove from the heat and whisk in your peanut butter, coconut oil and cocoa, whisk until the mixture is smooth.

4. Sprinkle in your sea salt and then slowly fold in your rice cereal.

5. Press the mixture in your pan, this is where it comes in handy to have the extra parchment paper, I place my over top and use it to press the crispy mix firmly into the pan.

CLEAN Peanut Butter Cookies

So  I adapted this recipe from your traditional peanut butter cookie recipe, it tastes almost identical and it’s been tested on children (generally my toughest critics!) I more or less swapped out unhealthy processed ingredients for nutrient rich healthy ones, so now even though they taste like a treat they still work as a healthy snack.

  • 1 cup coconut oil- room temperature
  • 1 cup coconut sugar ( I use coconut sugar because it doesn’t spike your blood sugar levels as much as other natural sweeteners i.e. honey, maple syrup or agave, also it has a texture similar to brown sugar so it’s texture works well in a cookie recipe.)
  • 3/4 cup chocolate chips (If you can buy organic and/or with the highest percentage of cocoa)
  • 2 large eggs, room temperature preferred (or if vegan use chia eggs)
  • 2 teaspoons vanilla extract
  • 1 cup natural peanut butter- no added sugar!
  • 1.5 cups oat flour- just take regular rolled outs and blend them into a fine powder
  • 1.5 cups gluten free baking flour- I use Cloud 9, but really any reputable natural brand of your choice is good
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

1. Mix your oil and sugar until creamy and totally incorporated, then slowly add your eggs and vanilla.

2. Mix your dry ingredients in a separate bowl and slowly incorporate into your wet.

3. Let batter chill for a couple hours.

4. Roll into small balls (recipes makes roughly 24 small cookies) and press with a fork, place on a baking sheet and bake for 11 mins or until the edges are golden brown. ENJOY!! :)

Chocolate Chip Coconut Oatmeal Cookies

oatmeal cookiesSo this originated from a basic oatmeal cookie recipe but after doctoring it up, plus a couple trial and error batches I think I’ve got a pretty solid recipe for a cookie that is not only delicious but also healthy.


2 cups oat flour (don’t purchase separately from your regular rolled oats if you have a food processor, just pulse the oats in the processor for 30 seconds to get a flour)

1 cup flour- you can use whatever kind works for you, unbleached white, whole wheat or gluten free (I use Cloud Nine Bakery Gluten Free)

1 tsp. baking soda

pinch of salt

1 cup coconut oil

1 cup sugar, (I use either raw cane sugar or coconut sugar)

1 tbsp. vanilla

2 eggs

½ cup chopped walnuts or pecans

½ cup coconut flakes

1 cup chocolate chips

  1. Cream the oil & sugar in a mixer or with a whisk
  2. Add the eggs one at a time, then the vanilla
  3. Combine the dry ingredients separately
  4. Slowly mix the dry into the wet
  5. Very Important step! Make sure you freeze the cookies for a couple hours before you bake, because they are made with coconut oil they will just melt into a puddle of a cookie if not baked from frozen.
  6. Take out of the freezer and onto a tray, bake for 15 minutes at 375.
  7. Let cool for 10 minutes and then enjoy!

3 Layer Raw Vegan Chocolate Bars

raw, vegan, chocolate barIMG_0637IMG_0638
raw, vegan, chocolate bar


7 large Medjool Dates
1/3 cup coconut
1/3 cup rolled oats
1/3 cup walnuts
1 tsp vanilla

Caramel Middle

12 large Medjool Dates
1 tsp vanilla
1/2 cup natural peanut butter
1/4 cups coconut milk
1 tbsp maple syrup
½ cup chopped walnuts
sea salt

Top Layer

1/2 cup coconut oil
1/3 cup cocoa powder
1/4 cup maple syrup
1/4 cup vegan chocolate chips


1. Start with the oats, coconut flakes and walnut in the food processor, blend for about a minute then add the dates. It should form a pretty sticky dough but if it falls apart you can add a tiny bit of water, then press into a 8 inch parchment lined pan. Put the pan in the freezer while you put together the second layer.

2. Put all the ingredients into the food processor except the walnuts and pulse for close to a minute until the dates are totally incorporated, toast the walnuts in the oven for 10 mins at 350 on a pan.
3. Spread the caramel onto the base, spray your hands with oil so it’s not so sticky and press into an even layer.
4. Take the walnuts out of the oven and sprinkle with sea salt, roughly chop then sprinkle over the caramel layer.
5. Put the pan back in the freezer.
6. Melt the coconut oil over low heat in a saucepan.
7. Add the cocoa and syrup and mix with a whisk.
8. Add the chocolate chip and continuously whisk until melted.
9. Pour over the walnuts then freeze for 3-4 hours.
10. Take out of the freezer and cut into small square, store in the fridge or freezer.

Homemade Quinoa Luna Bars

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2 cups cooked quinoa

10 dates

1/2 cup coconut flakes

1.5 cup peanut butter

1/2 cup nut of your liking

1. In a food processor puree your dates, nuts and coconut flakes

2. In an electric mixer or by hand combine the rest of the ingredients with the pureed mixture

3. Line a pan with parchment paper and press the mixture in

4. Refrigerate for a couple hours and then cut into squares