Vegan Chocolate Chip Coconut Protein Bites

Hello from the mountains of Kentucky! Has your week been as busy as mine? It’s that time of year again! Time to can, preserve, dehydrate, and freeze all the wonderful veggies, fruit, and herbs that the Lord has so graciously blessed us with. As busy as it can get, I still love this time of year!

Canning in the last days of summer reminds me of the hot summer days of my youth when helped with the canning each year. It also reminds me that summer vacation is quickly coming to an end and a new academic year is about to begin. Where did summer vacation go? Seems we were planting our garden only a few weeks ago and now we’re harvesting and the fall semester begins next week!

Eight of the 21 quarts of tomato juice we’ve canned so far this year. 

Eight of the forty-two jars of green beans we canned this week.

With all that being said, even with all of of the hard work picking and canning, I did have a little time to work on a new recipe that I think you’re going to enjoy! My family is in agreement…this recipe is a keeper! It’s easy to make, requires no cooking, very versatile, sweet, satisfying and really tasty! But, best of all, it’s clean, healthy, and vegan! I hope you enjoy my vegan chocolate chip coconut protein bites as much as we do!

Ingredients;

10 Whole pitted dates (I prefer medjool dates)

2 tablespoons of Organic or non GMO peanut butter

1 scoop preferred plant protein powder (this ingredient is optional)

1 cup organic gluten free oats

1 tablespoon organic chia seeds

1 teaspoon ground flax seed (optional)

1/2 cup organic vegan dark chocolate chips

1cup organic shredded unsweetened coconut

1 tablespoon pure maple syrup (I have substituted Walden’s Chocolate syrup for a more of a chocolate taste and also less sugar)

1/2 teaspoon pure vanilla extract

Process:

Put all of the ingredients in a food processor or a ninja reserving the chocolate chips and half of the shredded coconut. Process until blended well and forms a dough. Add chocolate chips and pulse a few times until chips are incorporated but not completely ground up.

Roll dough mixture into preferred size balls or you may press the mixture in a pan lined with parchment paper for protein bars. Roll the protein balls in shredded coconut and chill for at least an hour or place in the freezer for thirty minutes to eat sooner. The longer these bites chill the better they are!

My choice of preferred dates! They’re delicious right out of the box!

You can change these delicious bites up by melting a few of the vegan chocolate chips and drizzling the melted chocolate over the protein balls. You can also substitute almond butter for the peanut butter. They’re delicious either way! They keep in the fridge in a sealed plastic container or zip lock bag. I have found that they keep their shape in my lunchbox chilled with blue ice and they make a great midday snack!

Delicious peanut butte coconut protein balls!

I have modified this recipe a few times and added coco powder for a deep chocolate taste. I’ve added cinnamon, different flavored protein powders, added craisins, and different flavored Walden’s syrups. Either way, they’re delicious and powerful protein snack. I have to say the recipe above is my favorites as well as my family’s favorite! FYI: If your dough feels sticky you can add a few more oats to make the consistency more dry and easier to handle.

Protein balls with drizzled melted chocolate.

For now, I’m off to grade a few more assignments for the students in my summer course…yes, I even teach during summer vacation, but just one or two classes. I hope you enjoy these delicious protein balls. I’d love to hear from you and maybe your modified version.

If you’re interested in my canning recipes for homemade tomato juice or canning green beans, check out the following links to the recipes that I have used year after year.

Canning Green Beans the Time-Tested Way

Canning Tomato Juice the Easy Way!

God bless from the mountains of Kentucky! Remember, it’s never too late to begin your journey to a healthier and happier you!

Clean Vegan Lemon Bread

Hello from the mountains of Kentucky! I am happy to say that the rain took a break and the sun has been shining in our corner of the world for the past three days!! This was a welcomed sight for our garden, my flowers, and for outdoor activities for the grandkids. However, the rain has once again returned to the mountains this morning, which gives me a little time to catch up on a little summer reading.

Beautiful blue sky on the drive home yesterday.

With the rain keeping me indoors today I can catch up on a little housework and prepare for an upcoming road trip. I love a good road trip! I like days that are filled with culture, great food in small town cafes, and of course a little shopping. I like day trips and road trips as much as extended days away from home. I’m always nervous about leaving our home, garden, the flowers unattended, and I worry about my fur-baby, Freckles, who becomes depressed when I’m away for very long. I don’t think I’ve introduced you to Freckles. She is my faithful ten-year old Jack-Rat and my canine friend who is always by my side when I’m home.

Freckles anxiously waiting to leave the vet’s exam room.

So, enough about my small corner of the world. I’ve mentioned a few times in previous blogs that I have been working to perfect a new recipe. If you love eating clean, vegan, the taste of lemon or just enjoy a delicious sweet treat that’s great with coffee, as breakfast, or dessert…then this clean vegan lemon bread is for you! It has become a family favorite very quickly…and it disappears quickly too!

Over the course of a few weeks I have tried a few different versions of this bread and each are tasty and each were enjoyed, but this version of the recipe was agreed upon as a majority favorite. I hope you enjoy it as much as we do!

Wet Ingredients:

5 ounces of extra firm tofu

1 cup unsweetened almond milk

1 1/2 teaspoons organic lemon extract

2 tablespoons fresh lemon juice

1 lemon grated

1 cup organic raw cane sugar

1/4 cup organic coconut oil

Dry Ingredients:

2 1/2 cups of organic gluten free flour

1 teaspoon baking soda

2 tablespoons baking powder

1/4 teaspoon salt

Glaze Ingredients:

1 cup organic powdered sugar

1 teaspoon fresh squeezed lemon juice or 1 teaspoon organic lemon extract

1 teaspoon unsweetened almond milk

Process:

Press and dry the majority of the moisture from the tofu. I use folded white paper towels to dry mine and it works well. I have also tried the silky tofu in this recipe and wasn’t quite as happy with the results as with the firm tofu. Weigh the tofu after removing most of the moisture to ensure an accurate weight. Add the wet ingredients in a mixer on low speed, just until combined.

Slowly add dry ingredients one at a time. Be careful not to over mix the batter as this will will cause the bread to be too stiff. Set mixed batter aside for a couple of minutes and preheat the oven to 350 degrees. Do not use the convection setting. Spray loaf pan with cooking spray and pour the batter into the pan. Gently tap the pan of batter against the counter to remove any air bubbles. Bake bread for 40 minutes and test with toothpick for doneness. Keep in mind that all ovens do not bake the same. You know your oven better than anyone, so you might want to check the bread at 35 minutes.

When the bread has baked allow it to completely cool on a cooling rack. Mix the ingredients for the glaze while the bread is cooling. Turn the cooled bread onto a plate and drizzle the glaze over the bread. Finally, enjoy this delicious, healthy, clean, and vegan sweet treat! Even those in my family who do not typically eat vegan foods absolutely loves this bread, even the grandkids love it and ask for more! It also usually has a way of vanishing within twenty-four hours! But, that’s a good thing! I love when my family enjoys eating healthy food! The picture doesn’t do the bread justice…it’s actually thicker than it appears in the picture. It tastes rich, lemony, and the texture compares to a moist glazed pound cake.

Clean vegan lemon bread

I hope you enjoy this healthy delicious vegan bread as much as we do. Feel free to leave comments and let me know how your bread turns out. I enjoy hearing from each of you. For now, God bless from the mountains of Kentucky!

Rainy Days in the Mountains…

Happy Independence weekend from the mountains of Kentucky! The rainy season has made its way to our small corner of the world and continues to linger over the mountains. Without a doubt this is the rainiest spring and summer that I can remember. I love an occasional slow summer rain, frogs peeping from the trees, and the peace and tranquility of reading and relaxing with a hot cup of coffee while the rain falls softly. However, too much rain for a farmer means a lot of extra work, some disappointments, and making changes when necessary.

Rain clouds gathering over the mountains…

With all the rain also comes lots of weeds in the garden that have to be hoed, tilled, and pulled. We’ve definitely had our fair share of weeds this summer but limited dry time to remove them. All hands were on deck this week as we used the one evening without rain to till our corn, and hoe between and around all the veggies. Talk about a great workout for the upper body and a great workout for the garden. It looked renewed and revived after the working was complete. The rain has actually proven to be a blessing for our cucumbers, squash, and zucchini.

Squash is one our favorite summer veggies!

We’ve been able to pick an abundance of zucchini, squash and cucumbers between the random showers of rain. We’re not complaining…we’ve enjoyed baked, fried, and sautéed zucchini and squash, and delicious vegan zucchini bread. Eating what we’ve grown brings a sense of completion, but sharing the fruits of our labor with neighbors, friends, and family is one of the most satisfying and fulfilling labors a farmer can experience.

Despite the weather and rescuing and reviving and re-staking our forty-five tomato plants that were riddled due to high winds and heavy rains…our tomato plants are still standing with lots of green tomatoes and some that are slowly ripening. Our entire family loves tomatoes ripe or fried green! Fried green tomatoes is a dish that never gets old! Its also healthy, clean, and vegan!

I was also able to check an item off of my ever-growing to do list this week, which always makes me happy! However, happy does not quite describe the emotion I felt as I clicked send on the email containing the attachment of the final revisions and edits of edition II of the textbook that I wrote. It has been long tiring journey, but a rewarding one that I’m glad I embarked on! I’m super excited to teach with and for my students to use the new textbook in the fall!

Summer II classes began Wednesday, which means the fall term is only a few weeks away and also lots of early morning grading and planning. I fully intend to make time for my favorite early morning walks where I love to take pictures capturing the beauty of our mountains. I also look forward to reading on the porch for a few more weeks before the fall term begins when things get a bit crazy…but it’s a good kind of crazy!

Random picture I took on an early morning walk after the rain!

I’ve also enjoyed time in the kitchen this week and working to perfect my vegan lemon bread recipe. No worries…that tasty recipe is coming soon! I must say it is delicious, but I want to try one more tweak before posting the recipe! I’m loving the use of tofu in vegan recipes and am anxious to share new ideas and recipes with you soon.

My first attempt at clean vegan lemon bread!

Despite all of the rain…it’s been a blessed week. Feel free to follow my blog and also leave comments. I enjoy hearing from each of you. God bless for now from the mountains of Kentucky!

Clean Chocolate Chip Vegan Date Bars

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Morning in the mountains of Kentucky

So, it’s been too long since I last posted. My apologies for that. It has been a very busy semester, but a satisfying one. Summer break has begun…as well as gardening time! I’m not going to complain about either. Summer break is a time to rest, relax, and revive before another hectic, but wonderful semester begins. Gardening time means a lot of hard work, but also very tasty and healthy vegetables follow and make all of the hard work very worth while. Gardening is one of the most therapeutic and satisfying forms of work that I can think of. Each time I breath in the beauty of the mountains, gardens, and nature’s bounty that surrounds me in the mountains of Kentucky…I am revived, rejuvenated, and renewed. A sense of peace consumes me as I walk through our garden awaiting the fruits of our labor, fresh ripe organic veggies.

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Our vegetable garden

With that being said, I am super excited to bring one of my new favorite vegan sweet-treats to you. I have worked diligently to perfect my recipe before adding it to the blog. My family has been “guinea pigs” for this delicious sweet treat and I must say that it has quickly become a favorite of theirs as well. Chocolate chip vegan date bars are very satisfying, rich, and delicious. I hope you and your family enjoy them as much as my family does.

Ingredients:

2 cups organic fresh medjool pitted dates
1 cup natural organic smooth peanut butter
1 1/2 cup organic semi-sweet or dark vegan chocolate chips
1/2 cup organic unsweetened shredded coconut
1 cup organic gluten free oats
1/3 cup organic pure maple syrup (can substitute with sorghum, or honey for non-vegan bar).

My favorite chocolate chip date bar

Process:

Rough chop dates and add them to a food processor (I use a ninja and works great). Fine chop the dates and add all but one tablespoon of the peanut butter, 3/4 of the chocolate chips, coconut and oats. Slowly add the maple syrup. Mix completely until mixture forms a smooth ball. Press the date mixture into a pan lined with parchment paper and spread the reserved tablespoon of peanut butter over the mixture and refrigerate. While the mixture is cooling and setting in the fridge, heat most of the remaining chocolate chips in the microwave and drizzle over the date mixture. You may add a few chocolate chips to the top of the mixture as well. I also like to lightly sprinkle the top with shredded coconut, but I love the taste of coconut. Allow bars to chill up to two hours for the best results. Cut into desired size and enjoy!

Tips/Ideas:

Date mixture can also be rolled into balls, rolled in the shredded coconut, and drizzled with the melted chocolate chips. The presentation is different, but the taste is same! The bars or date balls lasts for weeks in a covered container in the refrigerator, if you can resist them that long.

Vegan chocolate chip coconut date balls

I hope that you enjoy this sweet healthy vegan treat as much as my family enjoys it. I am super excited to share my recipe for my vegan frozen treat! Our grandchildren love it! I love it, and it’s plant-based and healthy! Until the next post, which will hopefully, be soon…bon appetit from the mountains of Kentucky.

 

 

Clean Pumpkin Fig Bars

pumpkin patch II

Fall is my favorite time of the year! The mountains of Kentucky are visually stunning this time of year! The brilliant colors of the leaves are gorgeous! While puttering around the house and making plans for fall break this weekend my thoughts turned to the joys of holiday baking. I wanted to create a new fall dessert…I wanted to create a new clean pumpkin treat that was more than a pumpkin treat. I wanted to create a delicous clean treat! While scouring the pantry for ingredients I stumbled upon inspiration. I love when that happens! The unthinkable ingredient just kind of jumps out at you and your original plan takes a total 360! That’s when inspiration truly takes over and an inspired recipe begins to unfold and come together!

With that being said, I am super excited to share with you my latest recipe for clean fig pumpkin bars. If you like fig cookies and pumpkin pie…I am confident you will enjoy my fig pumpkin bars! Are you ready? Let’s get started!

Crust Ingredients:

2 cups of Old Fashioned Oats
1/2 cup of dates
1/2 cup figs
2 tbs. coconut oil
1/2 cup pecans or walnuts
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 tbs. honey
1/4 cup water

Pumpkin Pie Filling Ingredients:

15 oz. canned pure organic pumpkin or puree (I like pure)
2 fresh eggs
3/4 cup unsweetened almond milk
1 tbs. honey

2 tbs. coconut oil or you may substitute with unsalted butter
1/4 cup dark brown sugar
1 tsp. vanilla extract
1 tsp. pumpkin spice
1 tsp. cinnamon
1 tsp. nutmeg
small pinch of salt

Instructions:

Preheat oven to 350 degrees. Ovens will vary, but my best bars worked at 350. Combine the dry ingredients for the crust one at a time and add to either a food processor or a ninja. I used my ninja and it worked out great. Once you’ve added the ingredients you will need to pulse slowly until the mixture is chopped well. Add water and honey a little at a time until the crust comes together. You will know your crust is ready to press in the pan when it forms a ball and stays together. Spray a 8 X 8 glass pan with cooking spray and press crust mixture evenly into the pan and set aside.

pumpkin fig bars I

For the filling you will need to whisk the eggs in a large bowl, add the pumpkin and mix thoroughly. Add softened oil, or butter to the mixture. Add wet ingredients one at a time mixing with each additional ingredient. Add dry ingredients and mix well. Whisk until the filling is fluffy.

Pumpkin fig bars II

Pour pie filling over the crust and smooth out. Tap gently on the counter top to remove any air bubbles and then bake in the preheated oven for an hour. Check your pumpkin bars for doneness by inserting a toothpick. When the toothpick comes out clean your pumpkin bars are ready. You can add a sprinkle of chopped nuts for a little extra crunch. Allow them to cool completely before cutting. I like to allow mine to cool for about thirty minutes on a wire rack and then place in the refrigerator for an additional thirty minutes before cutting. Once the bars are cooled you are ready to enjoy!

Pumpkin fig bars III                                       Pumpkin fig VI

The bars will keep refrigerated for up to two weeks, but trust me they won’t stay around that long! I hope you and your family enjoy my spin on a tradition pumpkin pie for a sweet and clean holiday treat or any day treat!

Pumpkin fig bars V

Feel free to leave feedback. I love to hear from my readers. I would like to hear how you enjoyed this sweet treat. Did you try it with a whipped topping, for an afternoon treat with coffee or for your fall festivities? From the mountains of Kentucky…happy fall y’all!

Each bar is approximately; 75 calories, with 6 g fat and 2g saturated fat, 17 carbs, 24mg cholesterol, 3g protein, and 4g dietary fiber and 46 mg sodium.