It’s dessert time again 🙂 I have had a lot of people comment on my recipes so I’m going to keep sharing! Since the holidays are approaching I am working extra hard to stay healthy! I am going to try to lose weight instead of gain it this year!! The Challenge is on 🙂 It does make it a little harder when the sweet tooth kicks in! Having a gluten intolerance used to make it easy to skip dessert, but now they have an entire isle at the grocery store dedicated to GLUTEN FREE! Don’t get me wrong, I love how much easier it is to eat gluten free! The problem is that most of these items are still packed with Sugar, and when it comes to weight gain, that’s the Killer! So, this is where the creativity kicks in! I had a engagement session this afternoon ( more on that later 🙂 so I wasn’t up to baking anything crazy tonight, and that’s where the No Bake idea came from 🙂
They are even more delicious because I made them while listening to my favorite Christmas CD! Something about Chocolate and Christmas just puts a smile on my face, especially when there is no guilt hiding underneath 🙂
Try them out and let me know what you think : )
Ingredients:
Unsweetened Ghirardelli Chocolate Powder
Creamy Almond or Peanut Butter
Vanilla
Cinnamon
Agave Nectar
Almond or Regular Milk
Gluten Free/Sugar Free Rice Krispies (I use Erewin brand)
To be honest I just threw this together, so this is more of a “guesstimate” recipe. I suggest just adding to taste 🙂
I started by putting a few tablespoons of Chocolate in a Bowl. I then add enough agave to get it to a consistency that I like. I then add a tablespoon of almond butter, a tsp of cinnamon, a tsp of vanilla and a tablespoon of almond milk. Mix it all together and taste it to see if you need a little more of something. Add more agave if it’s too thick, and more almond milk if it’s too sticky. Once the base is ready scoop in a few tablespoons of rice krispies at a time. Stir the mixture and if there is a lot of left over chocolate, add more krispies 🙂 This makes about 20-25 no bakes.