There are days when you need to switch things up. Today was one of those days. After mowing the almost-dead-except-for-some-crazy-weeds lawn, I needed to cool down in the house. I also needed a snack, which prompted me to do a little kitchen duty. I like to cook and bake, just not when the temps are up. However, I had it in my head to make something yummy so I went the no-bake route to avoid turning on the oven. I decided to take photos and share the recipes. The first recipe I created myself and the second is from a recipe I found a long time ago. Both have been tested and approved. I hope you like this look inside my kitchen!
Refrigerator Oat Bars...or at least that's what I call them. Now the following is what I did, but there is nothing saying you can't change things up to suit your own taste. This is all stuff I had on hand, which is pretty much how this recipe developed.
In a bowl, mix together the following:
1 cup quick cook oats, 1/4 cup unsweetened shredded coconut, 1/4 cup chopped dried mango, 1/2 cup chocolate chips, dash of salt.
In a microwave dish, slightly melt together:
1/2 cup coconut butter, 1 tbsp. coconut oil, and 2 healthy spoonful's of peanut butter. Add 1-2 tbsp. of agave nectar.
Add the coconut butter mixture to the oat mixture and blend well. Line an 8x8 baking dish with wax paper and transfer the oat mix to it. Press down flat, cover, and put in the fridge. Once hard, cut into squares and store in the fridge. Good stuff!
Chocolate Macaroons...This is a borrowed recipe that I have slightly adapted. These are necessary in our house from time to time, especially when chocolate is needed but keeping it somewhat healthy is a goal. Make them and you won't be disappointed.
In a bowl, mix together 1 1/2 cups unsweetened shredded coconut, 1/2 cup cocoa or cacao powder (just make sure it's of good quality and the darker the better), 1/2 cup agave nectar, 1 teaspoon vanilla extract, dash of salt.
In a microwave dish, slightly melt 1/4 cup coconut butter (like the recipe above, this is not coconut oil, but butter...they are a different product). Blend in with the shredded coconut mixture.
Line a baking sheet with wax paper. Use a tablespoon or melon ball scoop to portion out mixture and place on sheet. Place in the freezer. When hard, remove from baking sheet and store in a container in the freezer.
Thanks for sharing in this little no-bake baking break with me. I will resume with Part 2 of my garden tour hopefully later on this week.