I was in need of something sweet. That usually calls for larabar balls unless its a special occasion. I convinced myself “Wednesday” was not a special occasion. So larabar balls it is.
I want chocolate. I always want chocolate, but there is no chocolate to be found in my house at the moment, so I had to pick something else….peanut butter came to mind.
I looked online to see if there were others who had made peanut butter larabars. There were, but they were just dates and peanuts. I did not think this would be enough. I thought there would be actual peanut butter in my recipe, but I tasted this mixture, and sure enough, it did not taste like peanut butter cookies. So I added peanut butter, salt and vanilla. Et voila! Tastes like peanut butter cookies! In minutes and without any refined sugar. I’m sold. I think you will be too.
Please note, I rarely measure, so adjust as needed to get the taste and consistency that works for you, rather than relying solely on measurements.
1 cup dates, whole pitted
1 cup peanuts, maybe a bit more*
1/4 cup peanut butter
1/2 tsp vanilla
1/8 tsp salt
You can leave out the salt if you use regular peanut butter. Mine is 100% peanuts and nothing more.
Disclaimer: I have never had a peanut butter cookie dough Larabar. I just made these to taste like peanut butter cookies!
Thow everything in a food processor and pulse until well mixed and peanuts are chopped to your liking. Scrape sides as needed. Then, judging by taste and texture adjust the recipe. If it is too dry add more dates (if sweetness is also needed) or peanut butter or water. If too sticky, add more peanuts. Some of the stickiness will go away in the fridge. Roll into balls and store in the fridge. You could press into bars and wrap in wax paper, but I’ve never tried this. I like little bites. Enjoy.
You must try this. No really. They did not make it past the cookie sheet but went straight into my mouth.
Sour cream and onion kale chips. O…m….g! So good. I have not had sour cream and onion anything in years. As soon as I mixed up the dressing (or what should you call it?) I said aloud. “That smells just like sour cream and onion.”
I will not reprint the recipe as I did not change it, except to add more onion as they didn’t taste much after baking.
I used the oven method and 50-60 minutes at 200F was enough do use your lowest temperature and watch for burning.
Head on over to One Green Planet for sour cream and onion kale chips
I will update with pics and such but as I said… They did not make it that far. Instead, I thought you needed the recipe. Now.
I wanted to make coleslaw with my final quarter of a cabbage (wow $2 goes a long way! I made cabbage rolls, hot and sour cabbage soup, added some to a mixed salad and finally this…) Not only am I going to give you a money saving recipe, I am going to give you three variations. Continue reading
I made my first tofu scramble. I wondered how it would taste like eggs by adding seasonings that I did not add to eggs. A few things contributed to its success as a breakfast scramble rather than feeling like regular stir fried tofu. Continue reading
I could seriously eat this every day.
I made my first gluten-free and vegan apple crisp. Not bad for “off the top of my head.”
Leftover beans (garbanzo), minestrone soup, Indian spiced sweet potato chickpea, lentil soup, oatmeal. I think. Darn why didn’t I write stuff down. Continue reading
I had a craving for peanut butter cookies this morning. I already knew how to make them gluten-free. (Pb+eggs+sugar=cookies), but not vegan. I don’t even have eggs in the house if I wanted to use them (which I don’t). So I went on a search. Well, I didn’t search far. I tried the second one I landed upon, with a few modifications.
Finally a use for this protein powder that I like. Continue reading