Almond Butter Chocolate Brown Rice Chow

You know when you have a vision for something turning out just-so...and then the outcome is completely different but also better than anything could have hoped for? 

That was the case with this recipe.

When I first read this month’s Recipe ReDux theme, “Favorite Chocolate Matches,” my brain started buzzing about the possibilities. 

I’ve talked about my lack of the “chocolate-lovers” gene on the blog before here. Just to clarify, it’s not that I dislike chocolate. It’s just that I like carrot cake, apple crisp, pumpkin pie, and puffed rice treats more.

That’s where the idea for this recipe was born. I really wanted to emulate a recipe I tasted a few years ago that was a healthier spin on your average marshmallow-butter-puffed-rice-cereal-squares. It was a recipe that mastered the sweet/savory combination perfectly; it incorporated almond butter and nuts with coconut and marshmallows. 

Then, of course, I wanted to add chocolate to this non-chocolate recipe since the sweet/savory combo is my favorite way to enjoy chocolate.

Except my bars didn’t necessarily hold up the way I expected; instead, the recipe created these really wonderful, fun clusters. They’re the perfect vehicle for leftover melted Valentine’s Day chocolate and shredded, unsweetened coconut. 

Don’t you just love it when life gives you those unexpected surprises?

Peanut Butter Chocolate Brown Rice Chow

This simple & fun snack is the a cross between puppy chow & puffed rice treats. If you like the sweet/savory combination, this treat is made for you! 

 Ingredients:

1 tablespoon butter

3/4 cup almond butter

20 large marshmallows

3 cups puffed brown rice cereal

2 tablespoons flax seeds

1 cup chopped nuts (I used walnuts and almonds)

1 cup chocolate, melted

1/3 cup unsweeteend shredded coconut

Directions:

1.     In a large bowl, combine brown rice cereal, flax seeds, and nuts. Stir to combine.

2.     Over the stove, on low heat, combine the butter, marshmallows, and almond butter until melted.

3.     Pour over dry ingredients and stir to combine.

4.     Press into parchment lined or greased pan (like one you would make brownies in). Allow to sit over night.

5.     The next morning, break up the mixture into chunks and lay out on a lined baking sheet.

6.     Drizzle with melted chocolate and then sprinkle with unsweetened coconut.

7.     Allow to set in the fridge for at least an hour.

An InLinkz Link-up

Vegan Carrot Cake Energy Bites

The fastest way to my heart on Valentine’s Day (or pretty much any day) is with chocolate and flowers carrot cake and cream cheese.

For the most part, I think it’s pretty common for people’s preferences to go through phases whether it’s with fashion, music, or food. But, my loyalty to carrot cake is unwavering.

My closest friends and family all know that it’s my favorite dessert; they know my favorite recipe for making it at home, which restaurant I think serves the best slice, and that for me, the cream cheese frosting can literally make or break it.  

But, I usually reserve carrot cake for only special events. I like to have slice on my birthday and Valentine’s Day; I don’t want carrot cake to lose its special spark.

But, when I started whipping up a batch of these Dark Chocolate Date Bons Bons the other day, the thought came to me that I could satisfy my unwavering love of carrot cake more often without all that added sugar and butter.

Don’t get me wrong, I’ll still happily enjoy a slice of carrot cake now and then, but these are such a nice treat to have on an otherwise ordinary Wednesday simply because I feel like it.

Vegan Carrot Cake Energy Bites

Loaded with the goodness of whole grains, fiber, omega 3s, these little bites are a dessert-worthy way to do your body so much good.

Makes 12 bites

Ingredients:

1 medium carrot, shredded (about 1 cup)

1 cup oats

¼ cup hempseeds

4 Medjool pitted dates,  chopped and soaked in water*

1/3 cup walnuts

1/3 cup unsweetened flaked coconut

2 tablespoons maple syrup

½ teaspoon ginger

½ teaspoon nutmeg

1 teaspoon cinnamon

2 teaspoons vanilla

*If your dates are somewhat firm, you may need to soak them in water for about 10 minutes to rehydrate them. After the 10 minutes is up, discard the excess water.

Directions:

1.     Combine all ingredients in a food processer and pulse until ingredients are combined.

2.     Form the dough in 12 golf-ball sized balls and refrigerate for at least one hour before eating.

3.     Store the rest in an airtight container in the fridge.

Ginger Coconut Poached Pears with Maple Glazed Walnuts

By posting this recipe I am entering a recipe challenge sponsored by Chelan Fresh Marketing and am eligible to win prizes. I was not additionally compensated for my time.

I’ve always loved the idea of using fruit for dessert. As someone who loves dessert, but doesn’t really love the feeling of a sugar coma, these naturally sweetened pears are the perfect solution to nix my post-dinner sweet craving. The addition of cinnamon, nutmeg, ginger, and vanilla also adds some warming, comforting flavor.

But, then again, I did sweeten the walnuts a little bit with one of my favorite sweeteners, maple syrup. This is dessert, after all.

Just be sure to keep an eye on your walnuts as they cook over the stovetop. I learned the hard way. I walked away for a moment, and soon my kitchen filled with smoke, my condo smelled like burnt marshmallows, and my pan was charred black. Lesson learned!

But when you do cook the walnuts just right (I promise, it's not  hard – I was just distracted), and the pears are poached to perfection, I have a feeling this is a dessert you’ll be making on a regular basis.

Ginger Coconut Poached Pears with Maple Glazed Walnuts

The combination of the nuttiness from the walnuts, creaminess from the coconut yogurt, and graininess from the pears makes this dessert a well-rounded treat. These pears are elegant enough to serve at a fancy dinner party or casual enough to make for a movie night at home.

Ingredients for pears:

2 cups unsweetened coconut milk

½ teaspoon cinnamon

¼ teaspoon ground nutmeg

2 teaspoons ground ginger

1 teaspoon vanilla

4 pears, peeled and halved

6 ounces coconut yogurt

Ingredients for maple walnuts:

1 cup walnuts

¼ cup maple syrup

½ teaspoon sea salt

Directions:

1.     Prepare the pot for the pears first. Combine the first 5 ingredients in a medium-sized saucepan and bring to a simmer.

2.     Add pears to pot and allow pears to simmer about 15 minutes until tender.

3.     Meanwhile, in a skillet, over medium-high heat, add the walnuts, maple syrup, and sea salt.

4.     Cook, stirring often, for about 5 minutes until walnuts are covered in syrup and the syrup is sticky and bubbly (keep an eye on it to make sure the maple syrup doesn’t burn).

5.     Transfer the walnuts to parchment paper, separate them, and allow them to cool.

6.     Once pears are done simmering, serve two pear halves per person in a small serving dish. Top with a scoop of coconut spiced broth, coconut yogurt and a ¼ cup of maple walnuts.

Enjoy, preferably with those you love.