No-bake Chocolate Peanut Butter Cookies recipe (vegan)

These are amazing!

I only used 2/3 cup of rolled oats, so my cookies are actually darker.
I used 1/4 cup agave and 1/4 cup maple syrup (instead of 1/2 cup maple syrup) and a little less peanut butter.
I also added mini semi-sweet chocolate chips after I scooped the cookies onto the parchment paper.

No Bake Cookies

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Serves 12 to 14

You'll love these easy chocolate peanut butter no bake cookies! Made with coconut oil and almond milk, this recipe is vegan and gluten-free.

Ingredients

• ¼ cup coconut oil
• ½ cup maple syrup
• ¼ cup almond milk
• 2 tablespoons cocoa powder
• ¼ cup plus 2 tablespoons creamy peanut butter*
• ½ teaspoon vanilla
• 1½ cups whole rolled oats

Instructions

• Line a large baking sheet with parchment paper.
• In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.
• Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.

Notes

If your peanut butter is unsalted, stir a few pinches of salt into the chocolate mixture.
Original recipe from:https://www.loveandlemons.com/no-bake-cookies/

Easy Slow Cooker Cuban Black Beans recipe (vegan, gluten-free)

This is a favorite at my house! So good!

Ingredients:

(Use organic if possible)

• 1 pound dried black beans
• 1 yellow onion 
• 1 green bell pepper 
• 3 garlic cloves peeled and minced
• 2 bay leaves
• 3 teaspoons pink hymalayan sea salt
• Black pepper to taste
• 1.5 teaspoons ground cumin
• 1 teaspoon dry oregano
• 1 TBS brown sugar
• 6 cups water (or 7 cups if you like it soupy)
• 1.5 cups cubed, steamed butternut squash added during last 1/2 hour (optional)
• 1/4 cup olive oil (after it's cooked)
• 2 tablespoons lime juice (optional, after it's cooked)
• Optional toppings: chopped red onion, chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa.

INSTRUCTIONS

• Soak beans overnight (up to 24 hrs) with 1 TBS apple cider vinegar. In the morning, drain and rinse thoroughly.
• Blend the onion, bell pepper, and garlic in a blender (make it smooth or chunky depending on preference)
• Place all ingredients, except butternut squash, olive oil, and the lime juice into a slow cooker. 
• Cook on low heat for 8 hours or high heat for 4 hours.
• Remove the bay leaves. Stir the olive oil and optional lime juice into the cooked beans. Serve immediately, or allow the beans to cool before transferring them to an airtight container. They will keep in the fridge for up to 6 days and can be frozen for up to 2 months.

Instant pot version:

I used 3.5 cups water at 35 minutes high pressure with 20 minutes natural release.

Original recipe from:

https://www.thefullhelping.com/easy-slow-cooker-cuban-black-beans/

Latte-style black coffee without creamer or oils recipe

Did you know you can make foamy, latte style black coffee? Just add a scoop of organic acacia fiber, stevia extract, cinnamon, and flavor extract (vanilla, hazelnut, etc). Blend it up for about 10 seconds in a high powered blender.

A few days a week I add 1 tsp each of organic ghee and organic coconut oil to make bulletproof coffee, but if I add fats to my breakfast then I just do the black coffee version.