Ever stare at something and think, “I want to mix you with your best friend?”. This is how my Uber Chocolate Almond Goody Bars got created. I was staring at my Uber Chocolate Ungranola bag thinking how much I wanted to create a chocolate nutty taste…my oh my…I nailed this thought! It’s super easy to make. Only small problem to this recipe is…you need to keep the bars refrigerated because they will get very soft if left out at room temperature, just as your coconut oil does.
I just want to say one thing Buba’s UnGranola (any flavor). I love how it’s easy to snack on, pour milk over to get the cereal taste & texture, use as a fruit crumb topping or to create yummy treats with (aka: these bars). They also create an amazing Snack Mix which we refer to as “Paleo Crack” in our house because it’s VERY addicting. I love supporting local business, especially when they create Paleo products which are full of all natural flavor and nutrients!
I do have a soft spot for sweets and seems my followers do too! So when I get an occasion to bake a cake or make some cupcakes I usually make it happen. This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting. These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes. I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate. As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.
When making the almond butter frosting. Always keep your palm shortening at room temperature. As you whisk, it will break down and blend into the almond butter and maple syrup. If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes. This will cause the frosting to set further and make your piping look much more pretty.
Pad Thai has always been one of my favorite meals! I love the combination of sour and salty. My recipe is fast and easy! We make it for a quick-lunch or a fast meal on a busy week night. Be forewarned, your wok will be filled close to the top with this recipe. However, it will only take a few minutes and next thing you know, it will all be gone!
Well Easter is almost here although with the weather outside one may not know it. There has been a chilly few days, but the sun is shining! And with the sun shining I will not complain because I’ll take sun over snow any day! However, looking outside through the window it looks warm and I step outside to let the dogs out and it’s freezing with the wind.
I’ve found when making this recipe, my recipe varies based on the almond butter I use. I’ve used a few different brands and each one is requiring a different amount of coconut flour. It also dawned on me it might depend on how oily your almond butter is too. Each brand is unique and has a different taste. I’ve worked a lot with Kirkland’s almond butter and find it needs one tablespoon coconut flour. However, my local food co-op almond butter needs two tablespoons. Each one has a different consistency. The goal is for the filling to be similar to play-dough and molded into oval egg shapes.
This recipe is best with a mixture of Kerrygold butter and coconut oil. However; if needed, you may substitute the butter with more coconut oil. Please note by changing this ingredient you will not get a creamy chocolate, rather one with a hint of coconut.
Today is the day of love! In honor of this day, I participated in the Caveman Love Muffin exchange. I received some amazing blueberry lemon fig muffins from Merit and Fork! These muffins were so yummy it was hard to stop at one! I loved all the fruit tastes blended together! I sent my Carrot Cake muffins to Thriving on Paleo, Paleo Fondue and Paleo Newbie. It was a fun exchange because (a) I love getting snail mail and (b) it involved food!!