Snacks for this week

We hit up the Georgia Aquarium today and I was glad to have our snacks that we made earlier on this week---
This is one is an oldie but a goodie-

No bake chocolate peanut butter bars- 
1/2 cup unsalted cashews
1/2 cup unsalted almonds
1/2 cup rice crisp cereal (I use a gluten free one)
1 cup Medjool Dates, (pitted)- if they are not soft, soak them in water first
1 tbsp maple syrup
1/2 cup creamy peanut butter (or any nut butter- I use almond butter typically)
2 tbsp melted coconut oil (divided)
10 ounces chocolate chips (typically use Enjoy Life)

Prep an 8x8 dish with cooking spray/coconut oil, etc... In a food processor, pulse almonds, peanuts, and rice cereal together until broken into small pieces. Add dates, maple syrup, peanut butter and 1 tablespoon coconut oil. Blend until the mixture forms a crust-like texture. You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again. Add a teaspoon of coconut oil (or a couple more dates) if the dough is too dry. 

*When ready, remove the dough and press into pan coated with coconut oil spray.

*Melt the chocolate chips, sea salt and remaining 1 tablespoon coconut oil over medium heat until melted (I just do this in 30 sec increments in the microwave). Spread the melted chocolate over the peanut butter crust and spread with a spatula or spoon until even.
Freeze for 1–2 hours. Cut into bars and serve. Makes 15 bars.
*These bars will stay good in the fridge for 1 week. You can also freeze them and they’ll last even longer. Just set out for 10–15 minutes to defrost before eating.

Blueberry-Carrot Muffins (GF, refined sugar-free)-9

Happy kids at the aquarium today! 


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