Chocolate Hummus

Ok, so this is good.  Like, really, really, ridiculously good!!  Yes, that’s a Zoolander reference.  Yes, thanks for noticing…..

I’ve seen countless recipes for this one, thought to myself “I should try that, it sounds good” and then never did.  So if you find yourself here thinking the same thing, do yourself a favour and DO IT!  Do it now!  It takes less than 10 minutes, you probably have all the things you need in the house and you will not regret it!

Bonus?  This can GO TO SCHOOL in lunchboxes because there are not nuts!!  But your kids will want to eat it with a spoon, spread it on toast, wrap it in a tortilla with bananas, dip apples in it…..

prep

10 minutes

Bake time

 

makes

6 servings

Ingredients

  • 1 356ml can chickpeas, drained and rinsed
  • 1/3 C pure maple syrup
  • 2 Tbsp tahini (or nut/seed butter of choice)
  • 2 Tbsp coconut oil, melted or avocado oil
  • 1 tsp pure vanilla
  • 2 Tbsp Cocoa Acai Smoothie booster 
  • 2 Tbsp Dark Dutch Cocoa or raw cacao powder
  • 1/8tsp Sea Salt

Instructions

  1. Rinse chickpeas and pick out skins.  Add to a food processor or high-powered blender.
  2. Add maple syrup, tahini, oil and vanilla.  Puree until smooth. Approximately 3 min.
  3. Add cocoa, smoothie booster and salt.  Puree again until combined. Another 2 min.
  4. Serve with crackers, fruit, on toast, eat with a spoon…enjoy!
  5. Will keep in fridge for a week. But it won’t last.  You should probably double the recipe….

Notes

If tahini or nutbutter aren’t your thing, reserve the aquafaba (water in the can with the chickpeas) and use 2 Tbsp in place of nut/seed butter.

Melt coconut oil in a hot water bath for a few minutes before using.  It will blend better than if solid.  If coconut oil is too overwhelming flavour-wise, try the avocado oil instead.

For the smoothest experience, once chickpeas have been rinsed and skins picked, soak them for 10-15 minutes in boiling water first.  Drain water before blending.  If using dried beans that have been soaked and cooked, add an extra 7-9 minutes of cook time to make them extra soft.

Protein-packed Snack Bars

Looking for a quick and easy snack bar to have before a workout?  Or after swimming lessons?  Something with a little more protein punch than usual?  Look no further!

prep

10 minutes

Bake time/set time

5 minutes/30 minutes

makes

30 bars

Ingredients

  • 2 C Oats
  • 1/2 C Vegan Protein blend  of choice
  • 1 C dark chocolate chips
  • 1/2 C chia seeds
  • 1/2 nut butter or seed butter of choice
  • 1/4 raw honey
  • 2 Tbsp coconut oil

Instructions

  1. In a blender, pulse 1.5 C of oats until flour like consistency.  
  2. In a large bowl combine oat flour, remaining 1/2 C oats, protein powder, 1/2 C of chocolate chips and chia seeds.
  3. In a small saucepan, combine seed/nut butter, honey and coconut oil.  Heat until melted.  Mix well.
  4. Combine melted mixture with dry mix. Stir well with a spatula or use your hands.
  5. Press into an Epicure Perfect Petite Pan.
  6. Add remaining chocolate chips to a small glass bowl and microwave until melted.  Alternatively, place glass bowl over a small pan of boiling water to melt chocolate.  Drizzle bars with melted chocolate and sprinkle with Cocoa Crunch Sprinkles
  7. Place in fridge or freezer until set.  
  8. Pop out of Perfect Petite pan.  Store in an airtight container in the fridge for up to 2 weeks.

Notes

If you are not allergic, feel free to use peanut butter.  Our house has allergies so we prefer to use Sunflower seed butter so that these bars can also go to school!

If you do not have a Perfect Petite pan, a parchment lined or lightly oiled 8X8 pan will work just as well.  Once set, cut the bars into desired size.

Orange Infused Granola

This recipe is inspired by a pal I met through IG! Nourish by Rebecca is based in Kelso. For those of you who don’t know where that is, it’s the Scottish borders. About 4 hours drive south of where Mr Fab Food is from and where my youngest sister-in-law is from.   Rebecca is also an alum of the Academy of Culinary NutritionCulinary Nutrition Expert Program!! Small world, right?

When I came across one of her yummy offerings on IG I commented that I wished I could try some and too bad it would not likely survive shipping from the UK all the way here! Enter my mother in law, who was coming to visit for March Break. Rebecca sent some of her fantastic Fig, Orange Oat & Seed bars by post to my MIL’s house so she could pack them in her suitcase and deliver them to me!! How amazing is that!?!
Well, I devoured them! The next time the girls ran out of granola I decided I wanted to try and make some for them that would resemble the flavours Rebecca has in these bars! It’s not quite the same because I will only be adding chopped fruit for serving rather than packing it all together to make a bar, but I think it’s close!! I tweaked a recipe I already had and used inspiration from Rebecca’s bars for flavour! I’ve added some power-house seeds for added Culinary Nutrition benefits – sesame for calcium, hemp, flax and chia for omega-3s and protein! Try it and let me know what you think!!

prep

10 minutes

Bake time

30-40 minutes

makes

20 servings

Ingredients

  • 2 C (500 ml) rolled oats
  • 1 C (250ml) steel cut oats
  • 1/3 C (80 ml) sliced almonds
  • 1/4 C (60 ml) shredded coconut
  • 1/4 C (60 ml) raw sunflower seeds
  • 3 Tbsp (45ml) hemp hearts
  • 3 Tbsp (45ml) ground flax
  • 3 Tbsp (45ml) pepitas
  • 3Tbsp (45ml) chia seeds
  • 3 Tbsp (45ml) sesame seeds
  • 1 tsp (5 ml) Apple Pie Spice or cinnamon
  • 1Tbsp coconut sugar
  • 1/8 tsp Sea Salt (or to taste)
  • 2/3 C (150 ml) honey (melted) or pure maple syrup
  • 2Tbsp (45ml) coconut oil (melted)
  • 2-3 drops Sweet orange oil (if you don’t have an edible orange oil, use orange extract to taste)
  • 2/3 C (160 ml) dried fruit of choice (chopped figs, raisins, cranberries, goji berries etc)

Instructions

1.Preheat oven to 325° F (160° C).

2.Stir together oats, almonds, coconut, sunflower seeds, hemp hearts, ground flax, pepitas, chia, sesame, Apple Pie Spice, coconut sugar and salt in a large mixing bowl.

3. Heat honey (or maple syrup) and coconut oil in a saucepan until liquid. Mix orange oil (or extract) into honey. Pour over granola mixture and stir until very well combined.

4.Spread granola on Sheet Pan lined with silicone liner or parchment paper.

 

5.Bake for 15–20 minutes and stir. Continue to bake 10-15 minutes more depending on your oven until lightly golden and fragrant.  Don’t overcook!

 

6.Cool completely on Sheet Pan. Stir in dried fruit.

Notes

Store in airtight container. Double or triple the batch if you want and you can freeze it for later.

Be sure to cool completely before storing.  If it continues to cool in the container, condensation may develop and can result in your granola spoiling.