Raw Blueberry Macadamia Nut Pudding

From Food.com

Ingredients

  • 4 cups fresh blueberries (or 2 (10 ounce) packages frozen)
  • 2 cups sliced banana
  • 1/2 cup medjool dates or other soft dates
  • 1 teaspoon lemon zest
  • 1 cup macadamia nuts, raw cashews or raw nut butter

Directions:

Blend all of the ingredients together on high speed for at least 30 seconds or until a thick, creamy consistency is reached. If you don’t have a high-speed blender and it is taking a while to get the consistency you want, you may wish to take a little break in between blending sessions so that the mixture doesn’t get too hot.

Chill in the refrigerator for 1 to 2 hours or until firm. Enjoy topped with a few fresh berries!

Yields 4 cups

Chocolate Chip Peanut Butter Balls

From Chocolate-Covered Katie

Ingredients

  • 1/2 cup rolled oats (or oat bran or quick oats) (Maybe even flaxmeal or protein powder!) (40g)
  • 1/2 cup peanut butter (or other nut butter, or Sunbutter to be allergy-friendly) (115g)
  • stevia drops to taste, or 2 tbsp plus 2 tsp pure maple syrup, or another sweetener of choice (If using a dry sweetener, you might have to add a little water or oil to make a dough. If using a liquid sweetener—such as maple syrup or agave—don’t add any extra liquid.)
  • scant 1/8 tsp salt
  • 2 tbsp flour or oat bran, or perhaps protein powder
  • chocolate chips

Directions

Combine all ingredients in a cereal bowl, and mix until well-incorporated. (If you store your nut butter in the fridge, you might want to melt it a little so it stirs more easily.) Roll into balls, and try not to eat them all at once. Luckily, this recipe doesn’t make four hundred and fifty four.

Peanut Butter Granola

From pbfingers

Ingredients

  • 2 tbsp. creamy peanut butter
  • 2 tbsp. honey
  • 1/4 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  • 1 c. oats

Directions:

  • Preheat oven to 325 degrees.
  • Spray cookie sheet with non-stick cooking spray and set aside.
  • Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
  • Stir cinnamon and vanilla into peanut butter and honey mixture.
  • Add oats and stir until oats are completely covered in peanut butter mixture.
  • Spread out oat mixture onto prepared cookie sheet and bake for 15 minutes or until granola is slightly browned.
  • Let cool until granola is crunchy.

Mango Chia Seed Pudding

From healthishappiness

Ingredients

2 ataulfo mangos (yellow), peeled and pitted
2 tbsp chia seeds
1 cup milk of choice, hemp or almond
1 tbsp maple syrup or to taste
1/2 teaspoon of ground cinnamon, or to taste

Directions

1. In an upright blender, blend 1 mango and the milk together.

2. In a bowl, mix the milk/mango blend with the chia seeds.

3. Place the bowl in the fridge for at least 1 hour or until thick. Stir 2 or 3 times as it thickens.

4. Mix in the cinnamon.

5. Dice the second mango and serve mixed in with the pudding.

Makes 2 portions.

Overnight Strawberry Smoathie

From PBFingers

Ingredients

  • 1/2 c. old fashioned oatmeal
  • 3/4 c. almond milk + 1/4 c. almond milk
  • 2 tbsp. chocolate PB2
  • 1 tbsp. chia seeds
  • 3/4 c. frozen strawberries

Directions

The night before, blend together oats, 3/4 cup almond milk, PB2, and chia seeds. Let sit overnight

In the morning, add strawberries and remaining almond milk. Blend again

Delicious!!!!