Better Than Butterfingers

Here is a little update to the Raw Bars  recipe I put up almost 2 years ago.  I can’t believe how long it’s been since I started this blog.  I have collected so many recipes and am really looking forward to finishing my cookbook called, of course, The Candida Diaries- A Holistic Cookbook.  I have made it to the final editing stages after I put my foot down, no more new recipes!  Those are going into a separate, as yet unnamed, cookbook file.  Along with this one, which I think will become one of your favorites.  My friend Bobbie taste tested these for me, she says they are just like the Butterfingers candy but better, and healthier too!

Ingredients:

1 cup roasted, salted peanuts

1/2 cup ground flax seeds

1/2 cup unsweetened coconut flakes

1/2 cup peanut butter- I used chunky

1/4 cup coconut oil- very soft to liquid

1 and 1/2 dropperfuls of vanilla stevia- I used Whole Foods brand liquid Stevia with vanilla

Method:

Add all the ingredients to a food processor fitted with a steel blade and pulse to combine.

Taste and adjust the sweetness and vanilla.

Press into an 8×8 glass pan.  Cover and refrigerate for at least an hour.

When the bars are set you can cut them up into squares.

Eat them cold, they get very soft at room temperature!

Alternatively, crumble cold bars over thick, tart yogurt for breakfast or dessert.

Serving Suggestion: Broccoli Slaw with Cilantro

Broccoli stems, peeled and shredded, are the base of this easy, raw whole meal.

Broccoli stems, peeled and shredded, are the base of this easy, raw whole meal.

Here’s an excellent way to use up those broccoli stems!

Save the stems from several bunches of broccoli.  Trim the ends and then peel the tough outer skin off with a veggie peeler.

Then either use the shredder attachment on your Cuisinart (quickest and easiest method) or shred them by hand with a box grater.

Then make up a peanut sauce like this one:

Whisk together approximately:

  • 1/2 cup peanut butter
  • a shy Tablespoon of sesame oil
  • 1 teaspoon tamari plus salt to taste
  • 2 teaspoons apple cider vinegar or 1 teaspoon each: mirin and brown rice vinegar
  • 4 drops of liquid stevia
  • pinch of five spice powder
  • 1 teaspoon of powdered or juiced ginger
  • srirracha and/or ground hot pepper to taste
  • juice of one lime
  • Add water to desired consistency at the end, taste and adjust flavors.
  • You can save any left over sauce in the fridge.  Just thin it out with a little water when you want to use it again.

Mix the sauce with the shredded stems, top with salted, toasted peanuts, chopped cilantro and hot pepper sauce, just skip the honey in the hot sauce recipe or use stevia instead.  Yum!