Bars | vegetology

|recipe copyright of: Vegetology|

1- 19 oz. can chickepeas, drained & rinsed

1/2 cup + 1 Tbs natural peanut butter (must be natural, as it contains oils in the jar)

1/3 cup honey

1 Tbs + 2 tsp vanilla extract

1/4 tsp baking soda

1/4 tsp baking powder

1/3 cup semi-sweet chocolate chips + 2 Tbs for topping

Preheat your oven to 350 degrees.

In a food processor, blend the chickpeas, peanut butter, honey & vanilla together. Blend until smooth. Add the baking soda and baking powder to the processor. Pulse until incorporated. Scare all ingredients in a medium-sized bowl. Fold in 1/3 cup chocolate chips. Line an 8x8" pan with parchment paper and pour the batter into the pan. Spread batter evenly with a greased spatula. Top with 2 Tbs chocolate chips. Bake 20-25 minutes. The better may look undercooked, but it is not. When a toothpick comes out relatively clean, the bars are done baking! Cool in the pan on a cooling rack for 20-30 minutes. Slice and keep refrigerated for best results!

{Peanut Butter Chocolate Chickpea Bars}

{Almond Butter Rice Krispie Bars}

*yields 16-20 bars depending on size

|recipe copyright by: Vegetology|

8 cups rice krispies

1-2 Tbs vanilla extract

3/4 cup organic almond butter

1 cup honey

1+1/3 cup Ghirardelli 60% cocoa natural dark chocolate chips

1/3 cup flaxmeal

In a small saucepan melt honey, vanilla & almond butter over low heat. Allow to lightly bubble. When it is melted, stir & pour over rice krispies in a large bowl. Combine until all krispies are evenly coated, but being efficent as the hot mixture sets quickly. Pour entire mixture into a 9x13" lightly greased cake pan. Spray a spatula with non-stick & press the krispies firmly into the pan, flattening out to an even level. Pour 1/3 cup flax over the bars. Melt 1+1/3 cup chocolate chips in the microwave for three minutes, removing from microwave and stirring half-way at 1 min 30 seconds. After the chocolate is melted, pour over the bars, smoothing with a spatula. Cover bars and set in fridge for a minimum of 1 hour. Keep refrigerated in an airtight container for best results. Allow bars to sit at room temperature 5-10 minutes before slicing.

{Magic Cookie Raw Snack Bars}

*yields 10-12 bars, depending on size

|recipe copyright of: Vegetology|

1 cup raw spanish peanuts

1 cup shredded coconut

2 tsp vanilla extract

30-31 pitted dates (approximately 1+1/2 cups)

2+1/2 Tbs unsweetened organic cocoa powder

sea salt to taste

Place dates in a small bowl filled with water, allowing the dates to soak for ten minutes. Prepare the other ingredients by placing the peanuts, vanilla extract, and cocoa powder in a food processor. After dates have soaked, place in the food processor with other ingredients. Blend on high until a dough begins to form. Add the coconut. Pulse until the dough becomes sticky. Pulse in a pinch of sea salt.

Then remove the dough from the food processor. Place in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Press into shapes of choice. Flat bars can be made by creating a rectangular shape. Slice & stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.

{Carrot Cake Raw Snack Bars}

|recipe copyright of: Vegetology|

1/2 heaping cup pitted dates

1 cup raw almonds

1/2 cup raisins

3/4 cup dried pineapple

1/2 cup shredded coconut

3 Tbs finely grated carrot

2 tsp vanilla extract

3/4 tsp cinnamon

1/3 cup rolled oats (remove for GF option or use GF oats)

sea salt to taste

Place dates and raisins in a small bowl filled with just enough water to cover them. Allow to soak for ten minutes.

Prepare your other ingredients by placing the carrot, almonds, pineapple, cinnamon, vanilla, and oats in the food processor. After the dates & raisins have finished soaking, add them to the food processor. Blend until a dough forms. At this time, add in the coconut and sea salt. Pulse until the dough becomes sticky.

Then remove the dough from the food processor. Place in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Press into shapes of choice. Flat bars can be made by creating a rectangular shape. Slice & stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.

{Tropical Raw Snack Bars}

|recipe copyright of: Vegetology|

1 cup raw almonds

3/4 cup dried pineapple

1/2 cup shredded coconut

1/4 cup oats (exclude for GF or use GF oats)

3/4 cup pitted dates

1/2-3/4 tsp freshly squeezed orange juice

sea salt to taste

Place dates in a small bowl, covering with just enough water to allow them to soak. Soak for ten minutes. Add the almonds, pineapple, orange juice and oats to the food processor. After the dates have finished soaking, add them to the food processor as well. Blend until a dough begins to form. Pulse in the orange zest and sea salt. When a firm, sticky dough is created, remove the dough from the food processor. Place in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Press into shapes of choice. Flat bars can be made by creating a rectangular shape. Slice & stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.

{Oatmeal Raisin Choco-chip Cookie Raw Snack Bars}

*yields 6 bars

|recipe copyright of: Vegetology|

3/4 cup Thompson raisins

1/4 cup golden raisins

1/3 cup dates

3/4 cup rolled oats (exclude for GF or use GF oats)

1/2 cup raw almonds

1/4 tsp cinnamon

1/2 tsp vanilla

semi-sweet chocolate chips for tops of bars

sea salt to taste

Begin by soaking the dates and raisins in a small bowl filled with just enough water to cover the dried fruit. Allow to soak for ten minutes. Prepare the other ingredients by placing the almonds, cinnamon, and vanilla in the food processor. When the dates and raisins have finished soaking, add them to the food processor with the other ingredients. Blend until a dough begins to form. Add in a pinch of sea salt. When a sticky, firm dough forms, remove the dough from the food processor.

Place dough in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Press into shapes of choice. Flat bars can be made by creating a rectangular shape. Press chocolate chips into the tops of the bars. Slice & stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.

{Chewy Choco-chip Granola Bars}

*yields 8 bars

|recipe inspired by: Brown Eyed Baker|

2 cups quick oats

1 cup crushed Special K cereal

1/4 cup unsalted butter

1/3 cup brown sugar

1 tsp vanilla extract

1/4-1/3 cup semi-sweet chocolate chips

Lightly grease an 8x8" brownie pan, wiping off excess with a paper towel. In a large bowl, combine the quick oats and Special K cereal. In a small pan, heat the unsalted butter, brown sugar & honey over medium-heat. Allow to heat for 1-2 minutes, stirring occasionally until all ingredients combine. Allow the mixture to bubble for another remaining 2-3 minutes. At this time, stir in the vanilla extract. Remove the pan from the heat and pour over entire dry mixture of oats and Special K. Stir until all dry ingredients are coated. Pour contents into greased brownie pan and press down with a spatual, until the bars are level. Sprinkle chocolate chips across the tops of the bars, pressing them down into the oat mixture with a spatula. Refrigerate 1+1/2 hours or until chocolate chips are set and no longer melty from the heat of the bars. Once cooled, slice into 8 bars and set them each individually on wax paper for storage in an airtight container. For best results, refrigerate.

{Gingerbread Cookie Raw Snack Bars}

|recipy copyright of: Vegetology|

*makes 12 bars

1/2 cup dates

1/2 cup seedless raisins

1 cup almonds

3/4 tsp allspice

3/4 heaping tsp cinnamon

1 tsp vanilla extract

few Tbs water

Begin by soaking the dates and raisins in a small bowl filled with just enough water to cover the dried fruit. Allow to soak for ten minutes. Prepare the other ingredients by placing the almonds, allspice, cinnamon and vanilla in the food processor. When the dates and raisins have finished soaking, add them to the food processor with the other ingredients. Blend until a dough begins to form. When a sticky, firm dough forms, scrapping down the sides of the processor as needed. Add a 2-3 Tbs water as needed & remove the dough from the food processor.

Place dough in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Press into shapes of choice. Flat bars can be made by creating a rectangular shape. Press chocolate chips into the tops of the bars. Slice & stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.

{Super Fudge Raw Snack Bars}

|recipe copyright of: Vegetology|

1 Tbs vanilla

1 scant cup almonds

1+1/2 cup dates

sea salt to taste

1/4 cup semi-sweet chocolate chips

3-4 Tbs organic cocoa powder

1-2 Tbs vigin coconut oil

Place dates in a small bowl filled with water, allowing the dates to soak for ten minutes. Prepare the other ingredients by placing the almonds, vanilla extract, and cocoa powder in a food processor. After dates have soaked, place in the food processor with other ingredients. Blend on high until a dough begins to form. Add the coconut oil and chocolate chips. Pulse until the dough becomes sticky. Pulse in a pinch of sea salt.

Then remove the dough from the food processor. Place in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Press into shapes of choice. Flat bars can be made by creating a rectangular shape. Slice & stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.

{Sweet Valentine's Coconut Raw Snack Bars}

|recipe copyright of: Vegetology|

1 cup almonds

1 cup pitted medjool dates

1/4 cup raisins

few Tbs water

1 tsp vanilla extract

1.5-2 Tbs coconut oil

pinch of sea salt

Place dates and raisins in a small bowl filled with water, allowing the dates to soak for ten minutes. Prepare the other ingredients by placing the almonds, vanilla extract, and coconut oil in a food processor. After dates have soaked, place in the food processor with other ingredients. Blend on high until a dough begins to form. Add the few tablespoons of water. Pulse until the dough becomes sticky. Pulse in a pinch of sea salt.

Then remove the dough from the food processor. Place in a bowl, cover and allow to set in the freezer for 20 minutes. After the dough has cooled, roll out onto a nonstick surface, preferably onto wax paper. Use heart-shaped cookie cutters to create heart-shaped bars. Stack in an airtight container, using wax paper to separate. Freeze or keep in fridge for 2-3 weeks.