No Bake Brownie Bites - "Healthy"

If you've read any of my recipes, you know I endeavor to maximize nutrition without compromising flavor when preparing food. Here is a cookie bar I make for my family and keep for an alternative to high fructose corn syrup filled granola bars or prepackaged cookies. (I know Kashi makes great nutritious snack bars and cookies, but sometimes the brand is a bit pricey when one almost $4 box doesn't even provide a snack for every family member!)

I hope you enjoy these.

 

To make these cane sugar-free, corn syrup free treats that kids and adults alike enjoy, you'll need the following ingredients. Keep in mind, please, these are approximate measurements, as I do not measure when I make these. I took these for snacks for my son's testing group, and an administrator, upon hearing the bars are sugar free, requested the recipe. Again, these are guesstimates, so you may need to adjust slightly. :) Also, you may find you like more peanut butter flavor, or more cocoa!

6 TBSP butter (or coconut oil)
1 tsp Kosher salt
4 c. raw oats
2 packs Truvia
1/3 to 1/2 cup RAW honey
1/2 to 3/4 cup flax seed or flax meal
1 can evaporated milk
1 to 1 & 1/2 cup EACH smooth peanut butter & crunchy peanut butter (or almond butter)
3/4 c. cocoa
coconut flakes to taste

You can add other nuts or dried fruits as well. :)

Heat a 12-inch skillet on med to med-hi heat. (My stove offers 2, 4, 6, 8 and HI, I set my temp at "6" for the first step.) Melt about 6 TBSP butter (you can substitute equal parts coconut oil), browning.  Add about 1 teaspoon of salt, stirring til dissolved in butter.  Pour in about 4 cups uncooked oats.  Stir.  Cook about 5 minutes, stirring well.   While you don't necessarily have to "nurse" the oats, it's advisable to keep them "tossed" to prevent scorching.  The goal in this step is to "toast" the oats.

Reduce heat to Low-Med.  Sprinkle evenly two packets Truvia over oats. Drizzle about 1/3 - 1/2 cup RAW honey, mix well. Add about 1/2 cup - 3/4 cup flax seed/flax meal.  Stir/mix well. In separate bowl, mix 1 can unsweetened evaporated milk and about 3/4 c 100% cocoa powder.  Stir in about 1 to 1.5 c EACH smooth and crunchy peanutbutter.  Stir/blend well.  Add milk/cocoa mixture.  Stir well. Allow to sit on heat another one - two minutes, to thoroughly heat the milk/cocoa. Remove from heat.

Line cookie/bar sheet with parchment paper.  "Pour" (it's a solid, so maybe "dump" is more appropriate!) mixture into bar pan/sheet.  Spread with spoon evenly.  Within a couple of minutes mixture should cool enough to complete the spreading with your hands.  Spread to about a 1/4th inch thickness.  Spread shredded coconut across top to desired heaviness. Press gently but firmly the coconut into the mixture.    Option - roll by the TBSP into balls, then roll balls in coconut.   Yummy. :D Makes at least 4 dozen 1-TBSP/2-bite servings.  Kids love 'em.

When these lil' fellas are not in play, they store well in an air-tight container, with layers separated by wax or parchment paper. 

These keep well at room temperature for about three days.  If you plan to have them longer, refrigerate or freeze.  If you plan to take them on a picnic on a hot day - refrigerate overnight.

These make great team snacks for after games, dessert, or just for around-the-house nibbling. :)