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This New Year has been a rather slow start for me. By that I mean I’m still in a cozy, slow, hot tea, warm socks kind of mood. I am completely happy being under a blanket, lighting candles and just soothing my soul in any of my spare time.

I’ve also been on a cleanse for two weeks so that may have something to do with my “Rest & Rejuvinate” mental atmosphere. I’ve been doing the 21 Day Vegan, avoiding alcohol, mass media and eating a high raw volume of foods. It has been good.

The last two days I came out of my den of cozy and I’m so happy I did. The weather here in Vancouver has been stunning and I deeply needed the connection to nature.

We did a couple hikes and after enjoyed the beautiful sights.
 
Vancouver Naturopathic Doctor1
 
Vancouver Blogger
 
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In my cozy state plaid, Roots Cabin Socks, tights, inscents, sage, Epicure Earl Grey Tea and nourishing reading have been my ‘must-haves’.
 
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Today is day 14 of my Body, Mind and Soul cleanse and I need something sweet. I want to stay with the whole, natural foods but I want it to feel bad and delicious.

So, I created these Raw Chocolate Fudge Peanut Butter Cookie Dough Bars. Using ingredients like chickpeas, avocados and raw nut butter I’m having a delicious treat with zero guilt.

Check out the recipe below!

This recipe is vegan, raw, gluten free, dairy free, grain free, soy free and made with all natural, whole ingredients.
 
Chocolate Fudge Peanut Butter Cookie Dough Bars1
 

Raw Chocolate Fudge Peanut Butter Cookie Dough Bars

51

Prep Time: 10 minutes

Yield: Makes 10-12 Bars

Raw Chocolate Fudge Peanut Butter Cookie Dough Bars

Ingredients:

    Peanut Butter Cookie Dough Ingredients:
  • 1 1/2 Cups Cooked and Drained Chickpeas (Canned are fine)
  • 1/4 Cup Natural Peanut Butter (Almond, Cashew or any Seed Butter works as well)
  • 1/2 tsp Ground Cinnamon
  • 1/4 Cup Unsweetened Almond Milk
  • 1/4 Cup Maple Syrup (Agave, Honey or Stevia – I used liquid stevia in this recipe in place of the maple syrup to make it sugar free. Start with 10 drops, taste the batter and add more if needed)
  • 1 tsp Vanilla Extract
  • Dash of Sea Salt
  • 1/3 Cup Dark Mini Vegan Chocolate Chips
  • 1/4 Cup Ground Flax
  • 2 Tbsp Coconut Oil
  • Chocolate Fudge Ingredients:
  • 3 Large Avocados
  • 1/4 Tsp Salt
  • 1 tsp Vanilla Extract
  • 1/4 Cup Maple Syrup (Agave or Coconut Sap – to make this sugar-free you can use liquid stevia to taste)
  • 10 Drops Liquid Stevia
  • 1/3 Cup Natural Cocoa

Directions:

    Cookie Dough Directions:
  1. Place all ingredients, excluding the chocolate chips, into your food processor and blend until completely smooth.
  2. Stir in chocolate chips.
  3. Line an 8×8 (or smaller) pan with plastic wrap.
  4. Spread mixture evenly on top.
  5. Chocolate Fudge Directions:
  6. Place all chocolate fudge ingredients into your food processor and blend until completely smooth.
  7. Evenly spread chocolate fudge over top of prepared cookie dough.
  8. Cover baking dish with plastic wrap and place in the freezer for 5 hours or overnight.
  9. Remove from freezer and let set on the counter for 20-25 minutes (think like taking a cheesecake out of the freezer pre-consumption for that creamy texture).
  10. Cut into squares and enjoy!
  11. Tip – Keep fudge pieces in the freezer until ready to serve.

DAMY Members - 3 Bars is a great treat option.

http://www.damyhealth.com/2015/01/raw-chocolate-chip-peanut-butter-cookie-dough-bars/

 
Healthy Chocolate Fudge Peanut Butter Cookie Dough Bars1
 
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Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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