Chocolate Peanut Butter Almond Bon Bons with Coconut and Oats

We love these bon bons! Since we’ve cut sugar out of our diet, we call these our candy bars! They taste a lot like Reeses Peanut Butter Cups, but even better! We came up with this recipe ourselves and you’ll see that you can use your imagination and add whatever ingredients that you enjoy!  Please beware, these bon bons are not a low calorie food. We try and limit ourselves to one or two a day which is sometimes impossible because they are so delicious! They also need to be refrigerated at all times because the coconut oil softens at room temperature. 

Makes about 3 dozen walnut size


1 1/2 cups Natural Almonds

1/2 cup Oat bran

1 cup Quick or Rolled (Old Fashioned) Oats

3/4 cup Powdered Peanut butter

3/4 cup sugar free Chocolate Chips 

1/2 cup Organic Sugar free Coconut

3 heaping Tablespoons Pyure or Truvia powdered sweetener

1/4 teaspoon salt

1 cup organic refined Coconut oil (you can of course use unrefined if you prefer a stronger coconut flavor)

  1. Place Almonds in blender and coarsely chop. I have used Almond Flour , but the flavor is not near as good as chopping your own. 
  2. Place all ingredients in a large 4 quart bowl. I will measure the coconut oil in a 1 cup glass measuring cup and put in microwave for a few seconds to soften, especially in the winter. In the summer the oil can alost be liquid so softening isn’t necessary. It needs to be the consistency of softened butter. 
  3. Shape mixture into small balls and place on a plate coated with wax paper. You will need 2 or more plates for the number of balls you will be making. Place each plate in freezer as soon as you fill them. When you get down to the last of the mixture, you may need to add more coconut oil if the mixture won’t stick together. Also, if the mixture is warm at all it will not stick together well, so I will cool in refrigerator for a few minutes. Knowing how to work with the coconut oil is a skill you will develop over making this recipe several times. 

Chocolate Coating:

  1. In a small mixing bowl add 1 cup Coconut Oil and microwave for a few seconds until semi liquid. Try not to get the mixture warm, it will melt more as you stir in other ingredients. You don’t want it thick, but if it’s too thin, it will be very runny and won’t coat the bon bons properly; not as thick as pudding, about like cream. 
  2. Add 4 rounded Tablespoons Cocoa (I sometimes use 8 Tablespoons powdered peanut butter instead. It works great!) 
  3. Add 1 teaspoon liquid Now Better Stevia and dash of salt. Now Better Stevia really does taste the best. I also tried using the powdered Pyure sweetener, but it didn’t dissolve at all in the coconut oil. 

After letting the bob bons cool in freezer for at least 15 minutes, roll in chocolate coating one at a time and place back onto the waxed paper. When each plate is filled place in refrigerator. Then transfer to a container and store in refrigerator. 


My Gluten-Free Black Bean Crackers/Chips


With Beanitos Bean Chips costing over $3.50 a bag,  I have been searching for a black bean chip or cracker recipe for the last two weeks. I had found one and posted it on Facebook and tried it out as well. Unfortunately it called for dry (raw)  black beans. Something kept telling me not to use the uncooked dry beans, but I used them anyway. I had stomach cramps most of the next day.  So, since I had  bought a big bag of beans, I cooked them up after soaking overnight of course. I then proceeded to come up with the following recipe which turned out well! It makes about as much as a bag of Beanitos, about 3-4 cups depending on how thin you make them.

1 3/4 cup cooked drained black beans (or 1 can drained)

1 Tablespoons Olive oil

1 teaspoon salt

1 teaspoon Pyure or Truvia natural sweetener

1/2 cup Bob’s Gluten-Free 1-1 Flour Mix, and some extra for rolling out dough

Preheat oven to 375F degrees. I  mashed the beans in a medium-sized bowl with a potato masher. I then added the rest of the ingredients. Divide the dough in half. In 2 large baking sheet lined with parchment paper, I rolled out the dough with a pastry roller. I don’t recommend air-bake pans because the crackers won’t get crispy.   I also sprinkled the dough with flour as I rolled it out.  Roll out as thin as possible. Then sprinkle with more salt and roll lightly with pastry roller. Now use a pizza cutter and cut into desired size of crackers. Bake for about 5 minutes, move crackers around and turn them over, then check every couple of minutes. Keep moving crackers around from middle to edges to cook evenly. After 10 minutes,  the crackers will start browning quickly.  Remove the ones that are slightly browned and crisp (crakers will not bend when fully baked) and put in bowl. Repeat until all crackers are baked.

Clean & Hungry Cookbook


I really love the new Clean & Hungry cookbook that I got from Amazon a few weeks ago! I’ve never endorsed a cookbook until now. Actually I very rarely buy a cookbook because I can get alot of recipe ideas free off the internet or we just experiment and make up our own recipes.

This is definitely worth the money! It actually just came out in April 2016. The recipes are simple to make, low in carbs and fat,and high in protein.

Our favorite is the Island Coconut Brownies! Each Brownie has only 108 calories, 4.5 fiber, 4.5 sugars, and 4.5 protein. The secret ingredient is black beans! Yes, you read that right! You don’t taste them and the Brownies are so rich and moist!


We also love the Clean & Hungry Whole WheatTortillas! They are only 78 calories each, 12g carbs,7g protein! Easy to make,too!

I won’t share any of the cookbook recipes, for ethical reasons, but I may share a link to a recipe from the Hungry Girl website every now and then.

Happy Clean Cooking!

Activated Almonds

Activated Almonds, ready to eat.

Activated Almonds, ready to eat!

Activated Almonds are almonds that are soaked in salt water for several hours in order to remove the outer coating that is hard to digest, therefore activating the nutrients in the almonds so that the body can utilize them. The almonds are then dried overnight in the oven. They turn out wonderfully crunchy and hard to resist! They are my “go to” snack when we’re on the run! Here’s how to do it:

Pour 1 pound raw almonds in a large bowl. 

Add a lot of water (about half full) and a lot of sea salt (about 2 Tbsps.)

Let soak for about a day and a half, about 30 hours,stirring occasionally.

Rinse and drain in collender. Place almonds on baking sheet. Bake on 150°F for 10-12 hours or until crunchy. I bake them overnight.

Activated Almonds right out of the oven

Activated Almonds right out of the oven!

  • One variation is to sprinkle the almonds with powdered stevia and cinnamon before baking.


Gluten Free Thins

Gluten Free Thins 002

These crackers taste a lot like Wheat Thins, without the gluten!

Makes 4 cups

1 cup Bob’s Red Mill 50/50 Gluten Free Flour Mix

¾ cup oat bran

¼ teaspoon salt

½ teaspoon baking powder

1 Tablespoon ground flax seed

Mix and combine liquid ingredients in separate bowl, then add to dry mixture:

1/3 cup water

1 Tablespoon olive oil

1 Tablespoon melted butter

2 Tablespoons agave (for less sugar use 1 T. agave & 20 drops of liquid stevia)

1 egg (I have made these without the egg. The crackers turned out harder.)

Mix together in bowl. You may need to add more flour, but leave the dough moist. If it’s too dry it is more difficult to roll out. Divide into 2 portions. Heat oven to 350F.

Butter a large baking sheet. Roll out one of the portions with a small roller as thin as you can get it. Sprinkle with salt. Use pizza cutter and cut into about 1” squares. Bake and be sure to watch the crackers. After about 5 minutes when the edges start browning take out the pan and remove the browned crackers and start separating them. Keep going through this process and be sure to watch closely because they brown very quickly toward the end.

Ginger Tea


Lately I’ve been making up a 2 quart pitcher of ginger tea to drink either hot or iced. I keep it in the frig for up to 3 -4 days. Ginger tea has a spicy, invigorating taste!

There are a lot of benefits to including ginger in your diet. It’s used as a home remedy for indigestion, nausea, and to ward off colds, flu, and sore throats.  Ginger tea is great for people who tend to get stomach upset from the acid in green or black teas.  Also, we can drink it any time of the day or night without the caffeine.  Even de-caf green tea keeps me awake if I drink it in the afternoon or evening.

Ginger tea is very easy to make. Here is a recipe for you to try.

Ginger Tea Recipe

  • filtered water, 8 cups
  • 4-inch piece of fresh ginger root
  • 1 1/4 teaspoon powdered stevia

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add stevia or sweetener of your choice.

Oatmeal Milk

oatmeal milk in glassRecently I’ve found a way to make a homemade dairy free milk that only takes 5 minutes to make!  If you’ve ever tried to make milk yourself at home using almonds, rice, oat bran, or even oatmeal, you know that it does take time out of your busy schedule.  Not so with this Oatmeal Milk!  Another plus about this recipe is that, because it is not cooked, it does not have a “slimy” texture to it.  It tastes great with cereal!

Makes 1 quart (Most of the time I just make half this recipe, then make a new batch every 3 days)

  1. In Blender, add 4 cups water and 1/4 cup organic oatmeal (can be quick-cooking or rolled).
  2. Blend on high for 2 minutes.oatmeal milk in blender
  3. Strain using a cheesecloth inside a small wire strainer.strained oatmeal milk
  4. Pour into 1 quart container.quart of oatmeal milk