Caramel Crispies

I've got a confession to make.

The first set of photos I took of these I deleted from my camera before they ever saw the computer. Oops.

So now that the tray is pretty much done I figured I'd better squeeze in a quick shot before I devoured the last piece, cause this recipe is too tasty not to share. These were originally sort of inspired to be Luna Bar knockoffs(inspired by this recipe), but they turned out to be much better and not like Luna Bars at all. I also topped half the tray in coconut butter(NOT oil!), but that was the half that got eaten first, so no photos for them. But just imagine it's there.

Caramel Crispie Squares

3 cups puffed millet
1 tsp vanilla extract
1/2 cup cashew almond butter
1/2 cup agave syrup
1/2 tsp salt
1 scoop Vega chocolate protein powder
2/3 cup coconut butter(not oil), optional

On the stove over medium heat mix together nut butter, agave, salt, and vanilla extract til melted. Pour over millet in a large bowl, and add protein powder. Mix well, then press firmly into a baking pan.

In the same pot you mixed the nut butter in, melt the coconut butter til smooth. Pour over the pan and spread to cover.

Freeze until firm enough to cut into squares.

I liked storing these in the freezer because of the chewy texture it gave them, but the fridge would probably work too!

Hummus!

I think hummus is a food group for vegans. For this one it is at least! I put it on everything, and I love the way it lends itself to multiple flavours! It's also a great way to sneak in some beans if you didn't love them right away(like me). Chickpeas have quite a neutral flavour in comparison to most beans(you can even use them as a base for brownies!!). Canned is easy, but purchasing them in bulk and cooking them yourself is super simple and cost conservation! Plus you don't have to worry about any pesky BPA being in your can lining.

Hummus is ridiculously easy to make, and the only thing really limiting you with it is your imagination. You can even swap chickpeas for edamame, mash in steamed sweet potato, or mix in different types of beans or avocado for creaminess. The basic recipe consists of chickpeas, tahini(sesame seed butter), garlic, lemon, salt, and olive oil. I like it with lots of garlic and rosemary, or super spicy! It's great for dipping, topping salads in place of dressing, or in wraps.

Rosemary Garlic Hummus


2 cups cooked chickpeas
2 tablespoons tahini
1 tablespoon olive oil
juice from 1 lemon
1/2 tablespoon dried rosemary
1 tsp garlic powder(fresh is good too)
salt to taste
1/4 cup water(or more, depending on desired consistency)

Place everything in a blender or food processor, and blend until smooth. It thickens up when placed in the fridge, so you may find you need to add more water the next day. It also tastes better after a couple hours when the flavours have had a chance to mix.

Other add in's that could taste good:
Hot Sauce
Caramalized Onions
Roasted Garlic
Curry Powder
Sweet Potato
Ginger
Chopped Herbs