PB&J No Bake Protein Balls

pbjproteinballsLooking for a not so sweet peanut butter treat? I have it right here! They seriously taste like little PB&J’s.

What You’ll Need

1 banana- super mashed

1/2 C nut butter of your choice – I went with crunchy peanut butter.

2-3 scoops protein powder – I used vanilla pea protein.

1/2 TSP cinnamon

1 TBSP chia seed

1/4 C dried cherries, unsweetened

Combine all the ingredients well. Scoop evenly into balls. I had about 18. Stored in the fridge, they should last about a week.

No Bake PB&J Bites

It’s swelteringly (totally a word) hot here the last couple of days. I don’t even want to look at my oven. What’s a girl to do when she needs a sweet treat? Make some no bake PB&J bites! These are hands down my favorite treat. The rest of the family enjoys them too.

What You’ll Need

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10 medjool dates, pitted

1/2 C raisins- or 1/4 C raisins and 1/4 C dried cherries

1/3 C peanuts

1/4 C cashews

3 TBSP creamy peanut butter

pinch of salt

Throw everything in a food processor and blend about one minute. You don’t want it to be smooth. Roll the mixture into small balls or flatten into bars and chill for about an hour. How many bites you end up with depends on who is helping make them.

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I usually end up with 18-20. These are the perfect snack packed with protein and yum. Enjoy!

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Peanut Butter Fudge Dip

theveganfarmer.com fudgedipNo combination is better than chocolate and peanut butter. Since it’s snowing and gray outside, I decided to whip up a little chocolate-y pick me up. This little dip satisfies a very intense craving for sweets. It also contains a can of beans for extra fiber. So it’s healthy, right? We are eating it on animal crackers, cookies, bread, and my favorite, straight from the spoon.

What You’ll Need

1 can any type white beans- I used beans we canned from the garden

1/2 C unsweetened cocoa

4 TBSP agave syrup

1-2 TBSP peanut butter

unsweetened almond milk

dash of cinnamon

Blend it all together in a high speed blender.  You should have icing consistency dip once it’s all combined.  Add the almond milk as needed to achieve this consistency. Eat it with all the things. Enjoy!

December Goals & Chickpea Chocolate Peanut Butter Cookies

theveganfarmer.com chickpea cookiesHello, December!  My favorite time of the year is here! I’m so excited for Christmas not only because it’s my favorite, but because Emme has a full grasp this year on what it means. There is lots to do and see, but first, let’s review November and set some December goals.

I’m happy to report I completed every goal last month.  This month I’m keeping the big to do’s short.  Actually, there’s only one.  I’m making everyone give up added sugar until Christmas Eve.  I know.  I’m completely insane. BUT, the sugar has been out of control.  I feel we need to reset out palate’s and learn to appreciate real food again.  I’ll be making lots of tasty no sugar added treats to get us through.  Up first, no sugar added chickpea chocolate peanut butter cookies.  Here’s what you’ll need-

1 can chickpeas, drained and rinsed

3/4 C natural chunky peanut butter, plus some for topping

2.5 TBSP cocoa

1/4 C date caramel- 4 dates, soaked and pitted. puree with 2 tbsp soaking water, 1 tbsp unsweetened almond milk

splash vanilla extract

2 TBSP unsweetened almond milk

1 TSP baking powder

pinch of salt

Preheat your oven to 350 degrees.  Grease cookie sheets and set aside.  Place all ingredients in a food processor and blend until smooth. Use a small scoop to drop dough balls onto the cookie sheets.  Press them fairly flat and top with a bit of peanut butter.  Bake until crispy, about 20-25 minutes.  Enjoy!

No Bake Protein Granola Bars

theveganfarmer.com-proteingranolabarThese delicious protein granola bars seriously couldn’t be any easier or quicker to make. They take less than 5 minutes to come together. They were so easy, I let Emme do all the work.  After a quick freeze, you have a tasty breakfast or snack to enjoy.


What You’ll Need

1.5 C oats

1.5 C crunchy peanut butter

1/3 C agave syrup

1/4 C pea protein powder – I used vanilla

1/4 C chocolate chips

1/4 C golden raisins


Stir all ingredients together.  Line an 8×8 pan with parchment paper, pour the mixture in and press to fill the bottom.  Freeze until the bars harden, then cut into squares.  Enjoy!

Chocolate Peanut Butter Popcorn Balls

100_1284This recipe is a perfect example of the good and bad that can happen during late night baking.  The good- it’s a super tasty treat that satisfied my craving for sweet and salty.  The bad- I was obviously really tired when I added chocolate chips to the popcorn bowl.  Deliciousness ensued, so I’m ok with it.  The next time I make this I’ll either leave out the chips, add them to the saucepan to melt or melt them separately to drizzle over the top of the peanut butter covered mix.

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Quinoa Granola Bars

I have a confession.  I don’t know how to cook appropriate portions.  When I cook a pasta dinner for four, it usually turns into a pasta dinner for forty.  It’s the same thing with weekly batches of quinoa and lentils.  Here I am at the end of another week and I have a surplus of both.  I’ve already made lentil loaves, quinoa burgers, eaten them as sides.  What to do with all that leftover quinoa?  Turn it into granola bars, of course!

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Chocolate Nut Butter Cups

Sometimes a girl just needs chocolate and nut butter.

I used to make these with muffin liners.  While shopping with my daughter this morning I found candy molds.  I’ll gladly make my life simpler for $1.99.

This is my go to recipe when I’m not super lazy and scooping peanut butter out of the jar with a piece of chocolate.

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Little Balls of Energy


Looking for a quick and healthy no bake snack? Look no further! These little gems were born to satisfy my daughter’s sweet tooth.  While she doesn’t have the perfect diet all the time, I do require what we make at home to be healthy.

These take no time at all to make.  They disappear even faster.  Here is what you’ll need:


3/4 C chocolate chips

1 C oats

1/4 C honey

1/2 C peanut butter

1 TBSP Chia

3/4 C toasted coconut

Mix the peanut butter and honey together in a small bowl.  Stir all the dry ingredients together.  Add the peanut butter honey mixture to the dry ingredients and combine.  Drop onto wax paper by the teaspoonful.  My batch made about 30 balls.  They keep in the fridge for 1 week.

Technically, they aren’t vegan as I used honey. They are just as delicious with agave. They would also be tasty with raisins.  Flax seeds would add an extra nutritional boost. Play around with the recipe and find your perfect combination.