NO BAKE 5 Ingredient Peanut Butter Oatmeal Bars Gluten-Free
Servings: 16 Mini Bars
Ingredients
- 1¼ Cups Rolled Oats *Note Steel Cut Oats will not work
- 1 Cup Natural Peanut Butter (Room Temp)
- ⅓ Cup Maple Syrup
- ½ Cup Mini Chocolate Chips *Or Fruit or Nut of your choice
- ⅛ Cup Chia Seeds (Optional)
Instructions
- Mix all ingredients together and let sit for 10 minutes to soak.
- Pour batter out onto greased or parchment lined 8 x 8 pan.
- Flatten with spatula.
- Chill in fridge for one hour.
- Cut and place in airtight container for 10 days or freeze for months.
Homemade 6 Ingredient Peanut Butter Cups Gluten-Free
Servings: 12 Large
Ingredients
Chocolate outer shell:
- 2 Cups Melted Chocolate (I used semi-sweet chocolate chips)
Filling:
- ⅔ Cups Powdered Sweetener (I used powdered sugar)
- 6 Tbsp Natural Peanut Butter (The kind you stir)
- 1 Tbsp Coconut Oil (Or butter)
- 1 Tbsp Milk (May use non-dairy)
- ½ Tbsp Vanilla Extract
- 1 Pinch Salt (Optional)
Instructions
- Mix all ingredients together EXCEPT the chocolate until a doughy texture that will stick together.
- Line muffin tray.
- Melt 1/2 the chocolate until creamy smooth.
- Spoon melted chocolate into bottom of the liners until it just covers the bottom.
- Tap the tray to smooth out chocolate.
- Take the peanut butter filling and make little patties that will fit inside each of the muffin liners.
- Melt the other half of the chocolate until creamy smooth.
- Spoon melted chocolate on top of the peanut butter patties in the liners until fully covered with the melted chocolate.
- For a smooth top, lightly tap the tray on the counter to release any bubbles.
- Put in freezer for 30 minutes and they are ready to serve.
- Store in airtight container in fridge up to 30 days or freeze for months.
NO BAKE 4 Ingredient Almond Butter Bites Gluten-Free
Servings: 15 1 1/2 inch Bites
Ingredients
- 1 Cup Rolled Oats
- ¾ Cup Chocolate Chips (I used dark chocolate chips)
- ¾ Cup Almond Butter
- 2 Tbsp Maple Syrup
Instructions
- Put on low-heat in medium saucepan the almond butter and the maple syrup.
- Stir until fluffy and incorporated together.
- In a large bowl mix the dry ingredients with a spoon.
- Add in the wet ingredients and fold them together until well mixed.
- Spoon or scoop onto lined baking sheet.
- Roll into balls if you wish.
- Refrigerate for 20-30 minutes or for a quick chill put it in the freezer for 10-15 minutes.
- Keep in airtight container for up to two weeks or freeze for months.
3 Ingredient Chocolate Mousse Gluten-Free
Servings: 4.5 Pints
Ingredients
- ⅓ Cup Powdered Sugar (Or another powdered sweetener)
- ⅓ Cup Cacao Powder (Or Cocoa Powder)
- 1½ Cup Heavy Whipping Cream
Instructions
- Add dry ingredients.
- Beat in heavy whipping cream until fluffy.
- Store in fridge up to a month.
NO BAKE 5 Ingredient Pistachio Pumpkin Seed Balls Gluten-Free
Servings: 12 1 1/2 inch Balls
Ingredients
- ½ Cup Almond Butter (Any nut butter)
- ½ Cup Pistachios
- ½ Cup Pumpkin Seeds (Pepitas)
- 1 Cup Dates (Medjool are sweeter)
- 1 Tbsp Coconut Oil
Instructions
- Add all ingredients together.
- Blend in food processor (or finely chop and stir together)
- Roll into 1 to 1½ inch balls.
- Put in freezer for 30 minutes.
- Store in airtight container for up to 3 weeks or freeze for months.
NO BAKE 5 Ingredient Brownies Gluten-Free
Ingredients
- 1½ Cup Almonds (I used sliced) (May need to soak full almonds overnight)
- 1½ Cup Pecans
- 2 Cups Pitted Dates (25-ish)
- ½ Cup Cacao Powder (Or cocoa powder)
- ½ tsp Salt
Instructions
- Soak dates in warm water for 10 minutes to soften.
- Add all ingredients to food processor.
- Blend until the nuts are mostly small crumbles and slightly sticky dough forms.
- Press the dough firmly into pan and chill for at least an hour before cutting.
- Store in fridge in airtight container for 2-3 weeks and in the freezer for months.
3 Ingredient Peanut Butter Fudge (Microwave Version) Gluten-Free
Ingredients
- 1 Cup Peanut Butter (Not the natural stir kind)
- 9 oz Bag Chocolate Chips (I Used White Chocolate Chips to keep PB Color)
- 14 oz Can Sweetened Condensed Milk
Instructions
- Add peanut butter to a microwave safe dish. (Preferably glass)
- Melt peanut butter until smooth in 20-30 second increments.
- Add chocolate chips.
- Melt chocolate chips until smooth in 20-30 second increments.
- Stir together until smooth.
- Add sweetened condensed milk.
- Stir until well combined.
- Pour out onto wax paper or parchment lined baking sheet and smooth out with spatula.
- Chill for one hour.
- Cut into small squares and enjoy.
4 Ingredient Gummy Bears Gluten-Free
Ingredients
- 1 Cup 100% Juice
- ⅓ Cup Gelatin Powder
- 2 Tbsp Lemon Juice
- ½ Cup Honey
Instructions
- Combine juice and gelatin on low-heat in a saucepan.
- Stir until dissolved.
- Add honey and lemon juice.
- Stir until combined.
- Remove from heat.
- Let sit for 5 minutes.
- Pour (Or syringe with pipette) into silicone molds.
- Or you may pour thin layer on a silicone sheet.
- Chill for 1-2 hours or until firm.
- Store in airtight container in the fridge for up to 10 days.
Notes
*Please note: Keep above 85 degrees or they will begin to melt a bit.