Azure’s No Bake Snacks

PUFFED MILLET SQUARES

In a saucepan, melt down:
1/2 c. peanut butter (any nut butter you have layin’ around)
1/2 c. honey
1/2 tsp. salt
1 tsp. vanilla

Remove from heat and fold honey mixture to:
3 1/2 c. puffed millet
1/2 c. chopped dried fruit (whatever’s on sale in the bulk bin at coop –
usually currants, apricots, mango)

Keep folding the honey mixture into dried ingredients until everything is
evenly coated. A rubber spatula works well for this.

Once ingredients are combined, add all to a greased (coconut oil, ghee,
butter, you name it!) 8 x 8 pan. Press it in as firmly as you can (I use
the base of a measuring cup and really use all of my weight to pack it
into the pan!). Once pressed, place in refrigerator/freezer for at least 1
hour until it’s ready to cut!

***

RAW ESPRESSO ALMOND BROWNIES

2 cups almonds, to be ground into almond meal
1/2 cup almonds, roughly chopped for browning “topping”
2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
3/4 cup cocoa powder OR raw cacao if you have it
1-2 tsp espresso powder or finely ground coffee (depending on preference)
pinch sea salt

In a food processor, finely grind:
2 c. almonds

Add:
1/2 c. almonds, roughly chopped
3/4 cup cocoa powder OR raw cacao if you have it (carob would likely work
too)
1-2 tsp espresso powder or finely ground coffee

Pulse above ingredients until combined, transfer to bowl, and set aside.

Then, using food processor, process until only small bits remain:
2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
Remove and set aside.

Add nut and cocoa mixture back into food processor and while processing,
drop small handfuls of the date pieces down into the food processor spout.
Process until a dough consistency is achieved, adding more dates if the
mixture does not hold together when squeezed in your hand.

Add the brownie mixture to a small parchment lined cake pan or loaf pan
and add remaining 1/2 cup roughly chopped almonds. Toss to combine and
evenly distribute, and then press down with you hands until it is flat and
firm.
Place in freezer or fridge to chill before cutting. Store in an airtight
container to keep fresh. Will keep in the fridge for at least 2 weeks and
in the freezer for at least 2 months.