Homemade Lararbars

 Here's the link for the homemade Lararbars. There are a couple of different kinds at this website. I have only tried the cashew cookie recipe. My kids liked it. If you buy Great Value dates, you'll need to add a tiny amount of water. Great value dates are dry. Sunmaid dates are much softer. 

https://chocolatecoveredkatie.com/chocolate-covered-recipes/fudge-baby-mania/ 

Pumpkin Pie Yogurt

This is sooo yummy.  I made it for E's after school snack and I tasted it.  It made me wish I was hungry for a snack today so I could have some too!  E was a little unsure about it when I was making it.  But he ended up trying it and asked for it again tomorrow.  I'd say that's a win.  :) I found it here.

 1 cup plain low-fat yogurt

 3 tablespoons pumpkin puree

 1/8 teaspoon vanilla extract

 1/2 tablespoon honey

 1/4 teaspoon pumpkin pie spice

Vegan Pumpkin Pie Energy Bars

These are really good.  Miss A likes them, though Big E didn't want to try them.  All the rest of us like them.  I found the weight and the cup measurements didn't match for mine and so I used the weight ones.  The cup of dates wasn't 220g, even mashed into the cup.  It was a bit more than 1 cup.  The cashews were about 3/4 cup at 100g.  I found the recipe here.

• 1 cup pitted dates (220g)

• ½ cup raw cashews (100g)

• 2 Tablespoons raw pumpkin seeds + 1 tablespoon raw pumpkin seeds (garnish)

• 2 Tablespoons unsweetened coconut flakes

• ¼ cup rolled oats OR ¼ cup vanilla protein powder

• 1 teaspoon ground cinnamon

• ½ teaspoon pumpkin pie spice

• ¼ cup pure pumpkin puree 

Combine all ingredients in a food processor and process until smooth. This may take some time, but just be patient with it - you can always leave the mixture a little chunky if you like as well!

In an 8x8 baking pan, place parchment paper on the bottom.

Add in the energy bar batter from the food processor - it will be quite sticky, so it's advised to work with wet hands to prevent it sticking to your hands!

Press down the mixture into a pan and use the back of a wet spoon to smooth the top.

Sprinkle with 1 tablespoon of pumpkin seeds.

Freeze for 2-3 hours or until solid, and cut into 8 bars.

Store in the freezer (if left at room temperature these bars will soften and become mushy, so it's best to enjoy right out of the freezer where they keep a good consistency!) (Rachel's note:  They are much softer out of the freezer, but not so soft that you can't eat them, just have hand wipes available, or eat them between some sweetish type of cracker, not ritz or saltine.) 

Enjoy!

NOTES

If you prefer the bar to be more dense at last longer at room temperature, double the oats or protein powder to make the batter less moist! This will change the nutritional facts however. 

No Bake Granola Bars

I don't know how everyone feels about granola bars, but I love them!!

No Bake Granola Bars

No-Bake Chewy Granola Bars(recipe makes a 9x13 pan)
recipe by Carole Jones of My Kitchen Escapades
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey or agave
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1.  In a large mixing bowl, mix together the oats, cereal and coconut.  Set a small saucepan over medium high heat and melt the butter.  Add the honey, brown sugar and salt.  Stir together then leave it alone as it comes to a boil.  Once the boil has reached all the way around the edges of the pan, begin timing.  Allow this mixture to boil for 2 minutes and 15 seconds.  During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2.  Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan.  Mix the ingredients together until the oats are completely coated.  Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan.  If you like your bars thicker, you can use a smaller pan.  If you do not press firmly enough, the bars will fall apart when you eat them.  Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips.  Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats.  Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

Peanut Butter Honey Snack Balls

Ingredients

1 cup peanut butter (an all natural PB is recommended — the only ingredient necessary is crushed peanuts)
1 cup honey
3 cups rolled oats (oatmeal)
1 cup of nuts or dried fruit (or whatever your heart desires)
Crushed nuts, granola cereal, or unsweetened coconut

Directions

Mix the first four ingredients together thoroughly. Form them into balls (makes about 10-12 depending on size) then roll them in the crushed nuts, granola cereal, or unsweetened coconut. Serve or refrigerate.

I did about 3/4 a cup cranberries for the fruit and 1/4 cup chopped pecans! I would also consider cutting back on the honey because it was well, pretty honey-y!

http://www.fitsugar.com/Peanut-Butter-Honey-Ball-Recipe-13331197