For our first SeaBerry Studios workshop, Elisabeth made a couple of sweet treats that were eagerly devoured by each participant (and instructor). Not only were the snacks delicious, they were also vegan and gluten-free. They made the perfect nourishment for an afternoon where our brains were fully engaged in teaching and learning about natural skincare.
We promised we would share the recipes. They come from 2 excellent websites that are very much worth a visit: Bojon Gourmet and Natural Noshing.
In our next workshop Summer Love, we will be doing sunscreen, bug spray, deodorant, and an aloe vera moisturizer. What will Elisabeth have in store to keep us going?
No Bake Crispy Chocolate Treats
Recipe adapted from the Bojon Gourmet
1/4 cup maple syrup
1/4 cup agave nectar
1/4 cup almond butter (or peanut butter)
1/4 cup (1 1/4 oz) chocolate semi-sweet chocolate chips, or coarsely chopped chocolate (preferably 70% cacao mass)
1 Tbsp. coconut oil
1/8 tsp. fine sea salt
2 cups crisp rice cereal (not ‘puffed’ rice)
2 cups Corn Flakes
The chocolate topping:
1 Tbsp. (1/2 oz) coconut oil
1/4 cup (1 1/4 oz) chocolate
2 Tbsp. chopped, toasted almonds
1/8 tsp. flaky sea salt (Fleur de Sel)
Line a baking dish with parchment paper.
In a large saucepan, bring the maple and agave nectar to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over).
Remove from the heat and stir in the nut butter, 1/4 cup chocolate, 1 Tbsp. coconut oil and 1/8 tsp. fine salt until smooth and the chocolate is melted. Fold in the cereals and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).
In a small saucepan, melt the remaining 1/4 cup of chocolate and 1 Tbsp. coconut oil together over very low heat, stirring constantly just until melted. Pour the chocolate mixture over the cereal mixture, spreading to smooth. Sprinkle the nuts and flaky salt over the top.
Let the bars set at cool room temperature (about 1 hour) or in the fridge (about 1/2 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into squares.
These treats are best the day they are made and will last for several days if kept in the fridge.
Soft Banana Bread Cookies
Recipe from Natural Noshing – Yields 28-30 cookies
2 1/2 cups almond flour or almond meal
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 -1/2 tsp. sea salt
2 ripe large bananas or 3 small, mashed
1/4 cup creamy almond butter (or other nut butter)
1 Tbsp. pure vanilla extract
1/4 cup chopped walnuts or pecans
1/4 cup raisins or other dried fruit or mini chocolate chips/cacao nibs, optional
Line a baking sheet with a silicone mat or parchment paper. Preheat oven to 350F.
In a medium bowl, combine dry ingredients (almond flour through salt)
In a separate bowl, mash together the banana, nut butter and vanilla.
Stir in dry ingredients until a dough forms.
Using a tablespoon scoop dough into rounded tablespoons on prepared baking sheet (or oil your hands well and rolls into balls if preferred since the dough is sticky).
Bake for 12-14 minutes or until cookies are lightly golden brown on top. Remove from oven and let cool completely before removing from baking sheet so they don’t will fall apart.