A healthy, gluten-free and vegan recipe for no bake magic bars that is full of nuts, coconut, cacao nibs and natural sweeteners.
Hello healthy, meet delicious. A deliciously healthy dessert that does not make you feel uber guilty about eating it when you’re done?! Sign me up!! Over a year ago I discovered the awesomeness of raw desserts.
These desserts are made with natural sugars and are not heated above ~110 degrees, hence preserving all of the nutritional benefits found in the ingredients. Besides the fact that they are jam-packed full of feel-good nutrients, but they’re also super easy to prepare.
Forget the messy cleanup of batters and icing splatters. You only need 1 piece of equipment–a food processor. If you don’t have one yet, you should check out this one here. It’s the one I use and it has been tested to the max and still keeps on ah-processing.
So… about these magic bars. I consider them pretty magic since the crust is a fine mix of almond flour, maple syrup, and peanut butter. Yup, I’m on a nut butter kick this week (check out this PB&J Chia Seed Pudding recipe!), but I promise I will post something different next week.
After the peanut butter layer comes the “caramel” glaze. This glaze is made from dates, a little more maple syrup and water. Easy enough, right!
Sprinkle on a bit of coconut and cacao nibs (or chocolate chips if you’re feeling a little crazy), refrigerate and hide in the WAY far back of the fridge so no one else devours your guiltless treats before you do.
Hope you enjoy!
DID YOU MAKE THESE HEALTHY NO BAKE MAGIC BARS?
I would love to know!! Tag a picture @glutenfreewithlb and #glutenfreewithlb
or leave a comment below!!
Healthy No-Bake Magic Bars
Peanut Butter Crust:
- 1 ½ c almond flour
- ½ c peanut butter smooth or crunchy
- 2 T coconut oil melted
- 1/3 c maple syrup
- ¾ c coconut shredded, unsweetened
- 1 T coconut oil melted
- ¾ c dates pits removed, coarsely chopped
- ¼ c water
- 1 T . maple syrup
- 1 pinch salt
- 3 T cacao nibs
- 3 T coconut shredded, unsweetened
For the Peanut Butter Crust:
- In the bowl of a food processor combine all of the peanut butter crust ingredients. Process for 1-2 minutes, or until mixture begins to hold together and form a ball.
- Press peanut butter crust into a parchment paper-lined 9 x 5 inch loaf pan. Refrigerate while preparing the caramel glaze.
For the Caramel Glaze:
- Place oil, dates, water, syrup and salt into the bowl of a food processor. Process for 2 minutes, stopping every 20-30 seconds to scrape the sides. You want the dates to be completely smooth and the glaze to have a caramel consistency.
- (Optional) Place glaze into a ziptop bag and cut one of the corners. Squeeze glaze out of the bag over the peanut butter crust layer in a criss-cross pattern.
- If you don’t want to do the above, you can simply spread the glaze over the peanut butter bars.
- Sprinkle the remaining 2-3 T. cacao nibs and coconut over the caramel glaze.
- Refrigerate bars for at least 1 hour before serving and keep refrigerated between servings. Enjoy!
- 지리멸치 100g
- 마늘 10쪽
- 꽈리고추 7개
- 양조간장 2T
- 설탕 2T
- 물엿(or올리고당) 1T
- 깨소금 1.5T
(아주 살짝 타야지 더맛있어요ㅎㅎ)
딱딱하게 굳는게 싫다고 하시면 올리고당을 넣으셔요^~^
멸치 100g기준 한스푼만 넣으심 됩니다^~^
- 소금 1/2큰술
- 후추 약간
- 생강술 1큰술
- 으깬 두부 1모
- 홈메이드 파슬리가루 듬뿍
- 닭고기 다짐육 600g
- 당근 1/2개
- 양파 1개
- 전분 4큰술
질감을 더 쫀득하고 부드럽게 해주니다음번에는 일부러 전분을 섞어야 겠다 싶다
우연이 새로운 레시피를 만들어 준다 ㅎㅎㅎ
BLT Summer Roll Recipe – The classic BLT reconstructed and offered in new form — in a Summer Roll recipe with Avocado – these are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, paleo, dairy free and gluten free.
Summer roll recipe? YES! Lately I’ve been on a serious summer roll recipe kick. It’s what I’ve been craving and making several times in the past month.
It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures.
Instead I want cold no cook meals. Something light and crisp.
A Summer roll recipe is perfect for the occasion. Over the years I’ve made all sorts of appetizer “roll” style recipes – my current favorites being my avocado and mango summer rolls, vegan zucchini rolls, and turkey avocado rolls.
Now I wanted bacon though. Surprisingly whenever I travel internationally I crave BLTs. This happened the first time back in 2013 when D and I spent 9 months backpacking around Asia. One week it just hit me. I didn’t want Thai curries and noodles, I just wanted a proper well made BLT sandwich.
It sounds super simple, but when you’re in Asia it can be fairly difficult to find some western favorites sometimes.
I found a spot though. A small expat owned cafe in Chiang Mai, a city in Northern Thailand. They had a simple and delicious BLT. Well toasted bread, crunchy bacon, juicy tomatoes, refreshing lettuce and a light spread of mayo. For $2 it was perfect.
And the only thing I ate for a solid 2 or 3 days.
Sometimes you just have to give your body what it wants.
Here in Costa Rica that BLT urge came rolling by again. This time instead of bread I wanted to try making a BLT summer roll recipe, with avocado of course.
Who needs the bread anyway? It’s just a filler that dilutes the full flavor or the rest of the ingredients, if you ask me. We’re all just really trying to get more of key ingredients – bacon, avocado, lettuce and tomatoes. I mostly just need a convenient way to package all of these ingredients together and rice paper wrappers serve their purpose well in this situation.
With this BLT summer roll recipe you just have to cook the bacon, chop the other ingredients, wet the rice paper and roll everything up.
I didn’t tuck the ends of wrappers in for a bit of a messy free form look. This also cuts out some prep time so that’s always nicely appreciated.
For this summer roll recipe you just need six ingredients – bacon, lettuce, tomatoes, avocado, mayonnaise and rice paper wrappers.
Simple, to the point, and delicious. Crunchy bacon, smooth and creamy avocado and mayo, juicy tomatoes and refreshing lettuce, all wrapped up in silky soft rice paper rolls.
With this BLT summer roll recipe you really get the full flavor of the most important ingredients.
Light, low carb and hearty these make for a perfect lunch or light dinner meal.
I’m enjoying these in 90 degree whether but I have a feeling these are great year round.
What do you think of summer rolls? Do you love them as much as I do? I can eat them all day long, day after day, just switch up the fillings on me a bit, and I’m happy. I just love how super light and refreshing they are, with none of those heavy carbs or that feeling that I hate after eating a big bread filled sandwich.
I’ll take a summer roll over a sandwich anyday! Especially now that I’ve found a way to turn my favorite BLT into summer roll recipe form.
Serves 1/2 of recipe
BLT Summer Roll Recipe - The classic BLT reconstructed and offered in new form -- in a Summer Roll recipe with Avocado - these are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, paleo, dairy free and gluten free.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 8 slices bacon
- 1/2 - 1 large tomato
- 1/2 - 1 avocado
- 4 rice paper wrappers
- 4 large butter lettuce leaves
- 8 teaspoons mayonnaise
- Cook bacon in pan until crispy. Drain on paper towels.
- Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.
- Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
- Keeping the ends open tightly roll the rice paper away from you.
- Slice in half.
- Repeat with remaining rice paper wrappers.
- 물 3컵, 오이 1개, 마른 미역 약간, 얼음 5~6조각, 통깨 약간
- 소금 3/4큰술, 진간장 1작은술, 설탕 3큰술, 식초 4~5큰술
- * 오이 냉국 양념은 입맛에 따라 재료를 가감하세요.
* 양념에 연두 1작은 술 넣어도 좋아요.