Homemade Coconut Dark Chocolate Bars

These homemade dark chocolate and coconut bars are healthy and hit the spot... Especially when you're craving something sweet. There are only 6 ingredients (I promise you can name all of them!) and they're super easy-to-make, which makes them even better in my book. They're also husband and toddler approved! 

Ingredients

• 2 cups of medjool dates, pitted and chopped
• 1/2 cup raw almonds 
• 1/2 cup raw, unsalted peanuts
• 1/2 cup unsweetened, shredded coconut 
• 1 1/2 Tbsp unsweetened cocoa powder 
• 1/2 cup dark chocolate chips (60%+ Cacao) 

Instructions

• Chop and pit dates
• Combine dates and all other ingredients in a large blender or food processor 
• Pulse then blend until all ingredients become smooth and form a large lump
• Line an 8x8 pan with parchment 
• Remove ingredients from blender/food processor and press into the pan 

• Refrigerate for 30 minutes until firm 
• Cut into squares 
• Keep in an airtight container in the refrigerator for up to a week 

When you make these you're guaranteed to have a healthy snack to reach for in the fridge. We love having them on hand! Hope you enjoy! If you try them please leave a comment and let me know what you think! 

Vegan Peanut Butter Chocolate Cheesecakes

Peanut butter and chocolate. Honestly, is there a better combo? This is one of my biggest cravings, so I love to try to incorporate it when I can. I always tell Nate I have a peanut butter problem. If you love peanut butter and chocolate as much as me, you've got to try these vegan, raw cheesecakes!

Ingredients

• 1/3 cup raw, unsalted peanuts
• 2/3 cup raw almonds 
• 1/2 cup unsweetened coconut flakes
• 8 medjool dates, pitted and chopped
• 2 tablespoons unsweetened cocoa powder
• 1 cup raw cashew pieces, soaked overnight and drained
• 1 cup unsweetened vanilla almond milk 
• 1/4 cup melted coconut oil
• 1/3 cup pure maple syrup 
• 1/4 cup unsweetened cocoa powder

Instructions

• Line a muffin tin with cupcake liners 
• For the crust
• pulse peanuts, almonds, coconut flakes, dates, and 2 tablespoons cocoa powder in a food processor or blender until crumbly and it holds together when pressed. 
• **Do not over pulse or the crust will become too soft and chewy. Ideally you would like a bit of crunch for the texture. 
• Press tablespoons of this mixture into the bottom of the lined muffin tins. Place in the freezer and clean the blender.

• For the filling: 
• puree the soaked cashews, coconut oil, almond milk, and maple syrup until smooth. Remove muffin tin from the freezer Spoon half of this mixture onto the crusts. This is the peanut butter portion of your cheesecake
• Place back into the freezer (these will set quickly)
• Add 1/4 cup cocoa powder to the peanut butter mixture in the blender, and blend until combined. 
• Remove cheesecakes from the freezer and spoon and smooth the chocolate filling on top of the peanut butter layer. Decorate with halved peanuts (optional).

• Place back in the freezer until ready to eat. 

I recommend taking these out about 10 minutes before serving them. I also recommend using your fingers to eat them! They get a bit crumbly when serving with a fork. Although, if you want to eat them straight from the freezer they're like an ice cream treat!

These cheesecakes definitely a good way to treat yourself! They're rich and decadent without refined sugar and processed ingredients.

I think you'll love these!