Salted Caramel Cashew Bars

Salted Caramel Cashew Bars // 24 Carrot Life #reciperedux #healthy #cleaneats

When I saw that the recent Recipe Redux monthly theme was bars and bites I was pumped. Who doesn’t like easy to make and healthy snack bars?! I am such a sucker for any kind of snack bar or bite size snack bite (also known as balls…sorry).

Salted Caramel Cashew Bars // 24 Carrot Life #reciperedux #healthy #cleaneatsSalted Caramel Cashew Bars // 24 Carrot Life #reciperedux #healthy #cleaneats

When it came time to make the bar recipe I had in mind, I didn’t really know where to start. I added way too much liquid and the bars were too soft and sticky. They were tasty but not perfect enough to share with you all. So the first attempt headed to the freezer, while I headed back to the food processor for another try.

I went way simpler and cleaner the second time and ended up with a Luna bar-eque snack. But this is no regular Luna bar, this is a salted caramel cashew bar. It tastes just like it sounds and is so simple to toss in a container and take on the road. Please tell me you’ll make it?

I think I see lots more bars and bites in my future!

Salted Caramel Cashew Bars // 24 Carrot Life #reciperedux #healthy #cleaneatsSalted Caramel Cashew Bars // 24 Carrot Life #reciperedux #healthy #cleaneats

Salted Caramel Cashew Bars
 
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Author:
Recipe type: Snacks
Cuisine: Vegan, Raw, Gluten Free
Serves: 9
Ingredients
  • 2 cups raw unsalted cashews
  • 1/2 teaspoon salt
  • 2 cups chopped pitted medjool dates
  • 1 and 1/2 tablespoons coconut oil
  • 1 tablespoon almond milk
  • 1/2 teaspoon pure vanilla extract
Instructions
  1. Line a square baking pan with parchment paper or grease it with cooking spray.
  2. Add cashews and salt to a food processor and pulse/process until mostly chopped with a few large pieces left.
  3. Add the remaining ingredients to the food processor and process until the dates are well chopped and everything is combined.
  4. Scoop everything into the baking pan and press down firmly with your fingers.
  5. Place in the refrigerator overnight and then cut with a sharp knife.
  6. Keep stored in the fridge.
Nutrition Information
Serving size: 269 Fat: 13.9 g Carbohydrates: 37.4 g Sugar: 26.7 g Fiber: 2.7 g Protein: 4.5 g

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Honey Roasted Peaches

Honey Roasted Peaches // 24 Carrot Life #healthy #summer #greek yogurt

Peaches are at their best this time of the year, and I intend on taking full advantage of it.

One of my favorite ways to enjoy peaches is by roasting them with a touch of honey and topping them with vanilla greek yogurt and granola. This satisfies my sweet tooth at the end of the day, and would also be a great breakfast or snack during the day.

Honey Roasted Peaches // 24 Carrot Life #healthy #summer #greek yogurtHoney Roasted Peaches // 24 Carrot Life #healthy #summer #greek yogurt

Did I also mention that this “recipe” is so easy to make that you don’t even have to know how to cook? You just have to know how to turn on the oven and not burn the house down. I have faith in you.

Honey Roasted Peaches // 24 Carrot Life #healthy #summer #greek yogurt

I like to top my peaches with non fat greek yogurt, but you could also do whipped cream or whipped coconut cream.

Honey Roasted Peaches // 24 Carrot Life #healthy #summer #greek yogurt

Honey Roasted Peaches
 
Prep time
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Total time
 
Author:
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 6
Ingredients
  • 3 ripe peaches
  • 1 and 1/2 teaspoons honey per peach half
  • 1 cup 0% greek yogurt
  • 1/4 teaspoon pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Slice the peaches in half using a sharp knife. Twist both sides to release the pit. Remove the pit from the second half with your fingers. Place the peace halves on a greased or parchment paper lined cookie sheet.
  2. Add 1/4 teaspoon of honey to the middle of each peach halve.
  3. Cook for 25 minutes.
  4. While peaches are cooking mix greek yogurt and vanilla extract together.
  5. Remove peaches and let cool slightly. Top with greek yogurt and granola (I used this recipe) before serving.
Nutrition Information
Serving size: 1 half Calories: 50 Fat: 0 Carbohydrates: 8.4 g Sugar: 7.5 g Fiber: 1 g Protein: 4.2 g

 

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Vegetable Gratin

Vegetable Gratin // 24 Carrot Life #reciperedux #ad #healthy

When I started brainstorming what I would make for the latest Recipe Redux challenge- a recipe combining oats and dairy- my mind immediately went to sweet breakfast foods. I can think of plenty of ways to combine yogurt with granola or milk with oatmeal, but I rarely see savory dishes using oats. So my mind was made up, and I had my work cut out. Savory dish it was.

Vegetable Gratin // 24 Carrot Life #reciperedux #ad #healthyVegetable Gratin // 24 Carrot Life #reciperedux #ad #healthy

I arrived at a vegetable gratin using oats in place of some of the breadcrumbs in the crunchy topping. There is nothing like that crunchy topping over creamy vegetables with tons of cheese.

Of course, I had to keep things on the healthy side, so I used non fat greek yogurt, skim milk, and just a touch of butter in the sauce. This recipe helps you reach your daily whole grain and dairy recommendations. We’re talkin’ fiber, protein, calcium, potassium, and Vitamin D. Gimme some of that!

Vegetable Gratin // 24 Carrot Life #reciperedux #ad #healthy

You guys, my apartment smelled soo amazing as I was heating up the sauce and when I took the final product out of the oven. Heavenly. I know you are going to love this recipe and it would be the perfect side dish with chicken, beef, or fish. And if you’re vegetarian you could serve it with a bean salad or some tofu for added protein.

Vegetable Gratin // 24 Carrot Life #reciperedux #ad #healthyVegetable Gratin // 24 Carrot Life #reciperedux #ad #healthyBy posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Vegetable Gratin
 
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This vegetable gratin uses a healthy mix of greek yogurt, milk and cheese for a creamy texture with a crunchy oat topping.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 2 large tomatoes, sliced in thin rounds
  • 1 large zucchini, sliced in thin rounds
  • 1 small-medium eggplant, sliced in thin rounds
  • 1/2 sweet onion, thinly sliced
  • 1 banana pepper, seeds removed and thinly sliced
Sauce
  • 1/2 cup 0% (non fat) greek yogurt
  • 1/2 cup skim milk
  • 1 cup shredded cheese (I used a Trader Joe's mix of parmesan, asiago, fontina and provolone)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons flour
Topping
  • 1 cup old-fashioned rolled oats, gluten free optional
  • 1/4 cup whole wheat breadcrumbs
  • 2 tablespoons grated parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit and grease a 15"x10" (4 quart) glass baking dish with cooking spray.
  2. Layer sliced vegetables in the dish.
  3. Heat greek yogurt, milk, cheese, and butter in a small saucepan over medium heat. Once hot, add salt and pepper and stir.
  4. Add flour and whisk until completely combined and melted.
  5. Pour cheese mixture over layered vegetables.
  6. In a food processor, add oats, breadcrumbs, and parmesan cheese. Pulse about 4 times until oats are chopped and everything is integrated.
  7. Sprinkle oat mixture over the vegetables.
  8. Cook, uncovered, in the oven for 25-30 minutes or until cheese is bubbly and oat crumble is browned.
  9. Let cool completely before serving.
Nutrition Information
Serving size: 1/6th of the recipe Calories: 240 Fat: 8.7 g Carbohydrates: 28.2 g Sugar: 3.6 g Fiber: 5.9 g Protein: 13.2 g

 

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