No bake dark chocolate and coconut bars

Ok my fellow friends, what can I say about these beauties? Plain and simple, you just need these chocolate and coconut bars in your life. These bars are out of this world. On top of that they are no bake and super easy to put together.

I think I am going to be making these for time to come and I thought it was urgent for me to share and post these chocolate bars ASAP.

I have been looking for some no bake quick fix desserts for when we go away to our mountain condo, and these for sure fit the bill. Now I have a mini collection of some sensational no bake recipes that actually involve chocolate :-) I am a happy girl!!

By the way, if any of my readers is interested in staying in our condo on the Appalachian mountains in TN let me know. It is brand new and we are renting it per day :-) Here is the link It looks better though becuase we have made some changes to it. You will be able to see the new pictures in about 3 weeks.

Anyhow, there is not much I can elaborate on these chocolate bars. Just make sure you keep them in the fridge because with the coconut oil at room temperature they tend to get a bit soft. If you like them soft there is nothing wrong with that. I prefer them a bit more consistent to the touch so I keep them in the fridge.

Go and make these bars quick. Trust me, your family will love you for it!!

Enjoy!

These chocolate and coconut bars are out of this world so I hope you get to try them soon!!

Ingredients:

Yields 20 bars

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups gluten free rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1/4 cup flax seed meal
1/3 cup toasted coconut for topping (optional)

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, add the chocolate chips and keep stirring until they have melted. About a minute or so.

Remove from the heat and stir in the remaining ingredients. Stir until the ingredients are well combined.

Pour into an 8x8 pan (9x13 is fine well). Top with toasted coconut. Refrigerate until the chocolate hardens, at least 3-4 hours, and slice into 1"-2" square pieces.

Store in the refrigerator.

Adapted from barefeet in the kitchen

Nutrition facts calculated based on the recipe giving 20 bars.

Super Quick Roasted pepper salsa

What can I say about this salsa. This roasted pepper salsa can be put together in a flash, it is just superb and it goes with chips, nachos, crackers, pita bread, you name it.

The only thing you need for this salsa is a food processor. Just place, all the ingredients in it a pulse for about 30 seconds.

I have made this roasted pepper salsa twice in a week and the second time around I actually doubled the batch it is that good.

I made this salsa, for the first time, for a get together at my friends house. Everyone was raving about it and of course I gave the recipe out. That one time I made it with parsley but this time I actually used cilantro.

You can use either. Both where really good.

On another note, my posts have been on the slow side, because with  the new website lounging in about a week, there is still a lot to do. So if you are wondering, this is why.

Facebook, once again, is giving me some trouble. It is so frustrating because there is no one that can help you but to just search online for solutions. Oh well...

I hope you get to try this roasted pepper salsa. Is nothing but simple and delicious. One of the best salsas I have ever made.

Enjoy!

Just place all the ingredients in the food processor and pulse for 20-30 seconds. You are done!

Ingredients

Yields 4 servings

12 oz jar roasted peppers
2-3 jalapeno peppers, some seeds removed
2 garlic cloves
3 cups fresh cilantro leaves, washed
1/3 cup extra virgin olive oil
pinch of salt

Place all the ingredients in your food processor and pulse until all the ingredients have combined. About 20-30 seconds.

Store in an air tight container for up to 1 week.

Nutrition facts calculated based on the recipe giving 4 servings.

Quick General Tso's Chicken

Can I start by saying that this dish is super simple and fast to put together? If you need a week night meal that won't set you back for cooking and prep time, this is your dish. Not only this general tso's chicken is simple and fast to put together, but it is super delicious.

The only out of the ordinary ingredient that you will need to make this Tso's chicken recipe is the hoisin sauce, which you can find gluten free. How great is that?

You can serve this with stemmed broccoli which I have done and it is really perfect with it. My kids and my husband really enjoyed this version of Tso's chicken. 

I can't say this enough, but this dish is super easy to put together and delicious. If you have 20 minutes, you can make this dish. That is all you need.

Serve this chicken with brown rice and you will be good to go, and if you like, increase the quantities to have left overs in the next days to come.

Enjoy!

Place the chopped chicken in a heavy large sauce pan over medium heat and cook until almost brown, about 10 minutes. Then add the ginger and cook further for another 3 minutes or so before you add the sauce and green onions.

Ingredients

Yields 4-5 servings

2 lbs organic chicken breast, cut into small cubes
8 green onions, chopped
3 Tbs arrowroot powder, or cornstarch
2 Tbsp chopped fresh ginger
2 Tbs olive oil
1 Tbs sesame oil
1 Tbsp sesame seeds
1 tsp pepper flakes
 Brown rice to serve

Sauce

1/3 cup peach jam
1/4 cup gluten free hoisin sauce
1/4 cup ketchup
2 Tbsp rice wine vinegar
1 tsp arrowroot powder, or cornstarch
2 Tbsp gluten free soy sauce
1/2 cup water

In a bowl, mix together peach jam, hoisin sauce, rice wine vinegar, ketchup, soy sauce, arrowroot powder and water. Set aside.

In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil and when it is almost browned, 8-10 minutes, add the ginger and cook further for about 2-3 minutes. I cooked the chicken a total of 11 minutes or so

Add the sesame oil, and green onions. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 1-2 minutes, or until the sauce thickens up a bit.

Serve garnished with green onions, hot pepper flakes and sesame seeds.

Recipe adapted from taste and tell

Nutrition facts based on the recipe giving 4 servings.