Summer Fridays!: Frozen Chia Seed Peanut Butter Cups | V / August 26, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays!: Frozen Chia Seed Peanut Butter Cups | dolly and oatmeal #vegan

happy summer friday, friends! it's also the last friday of august which means that these summer friday posts are sadly coming to an end. as someone who's birthday is september 17th and is adamant that it still falls within the confines of summer, i'm keenly aware that summer doesn't officially end until september 21st. but with our babe coming in just over 3 weeks (his due date is actually my birthday!) and other work needing to get done, i figured this would be an appropriate time.

i hope you've liked these little posts, because goodness knows i have loved creating them! especially this acai bowl, one of my favorite peachy breakfasts, these spicy hummus fries from last week's post, and if this summer had an anthem in the form of a beverage this would be it! i've been so very grateful for your feedback and enthusiasm for the summer friday posts, and for your well wishes as i've babbled on about pregnancy and crying and all the cravings i've had! and i know i'll look back at this summer and these posts in particular with the fullest heart, and i have you all to thank!

but for today i'm sharing these homemade chia seed peanut butter cups that are frozen because summer temps are so high this week, that even with the AC on chocolate be melting! these PB cups are just like your typical cups, but with high-vibe chia seeds mixed into the the creamy peanut butter center. not only do these super seeds provide some added health (like major omega-3's) but they also give them a crunchy center that's totally unexpected and super fun :)

i'll still be around during the week on my regular wednesday/thursday schedule, and i'm cooking up some other ideas i have swirling around for after the baby is born and life gets into somewhat of a rhythym. big hugs! XO

frozen chia seed peanut butter cups | v

| makes 12 large cups |

1/2 cup unsalted peanut butter
3 tablespoons powdered coconut sugar*
2 tablespoons chia seeds
9 ounces dark chocolate (i use this brand)
2 tablespoons extra virgin coconut oil
chopped peanuts & flaky sea salt to top

method

mix together the peanut butter, sugar, and chia seeds. refrigerate for 1 hour (this makes it easier to form into balls. if you're in a hurry skip this step, but the peanut butter balls will be sticky.)
while the peanut butter is chilling, line a muffin tin with 12 liners, set aside. melt the chocolate and oil in a heat proof bowl over simmering water until melted. set aside to cool for about 10 minutes. scoop a heaping teaspoon of the peanut butter mix and use your hands to form 12 balls, then flatten a bit with your palm.
pour 1 1/2 teaspoons of the chocolate mix into the bottom of each liner, then place a peanut butter disk on top. cover with another 1 1/2 teaspoons of chocolate. freeze until solid but surface is still a bit wet, about 10-15 minutes. then remove and sprinkle with chopped peanuts and flaky sea salt. place back in the freezer for another 20 minutes. place the peanut butter cups in a lidded container and store in the freezer.

*to make powdered coconut sugar, blend 1/2 cup coconut sugar in a high speed blender on high for 1 minute. transfer to a lidded jar and store at room temperature.

similar recipes:

(no-bake) peanut butter & cacao nib cereal bars

breakfast-y blueberry chocolate chip cookies

Summer Fridays! Cilantro & Hemp Salad On Tahini-Yogurt Toast / July 22, 2016 by Lindsey | Dolly and Oatmeal

happy summer friday, y'all! i hope you've had a good week, and that you have some awesome things planned for this weekend. or maybe your plans are to just chill, which is something i've been super into lately :)

today's recipe (or lack there of) is really just an idea of things i love, coming together in one place. last year i discovered salad toast somewhat on accident. the one ripe avocado i had in the house was super funky, so i had to adapt. i had already made a little salad that i had wanted to top my avo toast with, so i decided to throw some leftover tahini-yogurt over top of my toast. it turned out to be one of those simple, accidental, meant-to-be moments, and i've been excited to share it here ever since. each time i make this the salad is different according to what season it is, or what's in my fridge on a given day.

today, i made a hemp-y cilantro salad because my little baby cilantro plants (that i sprouted from seed!) are mature enough to be eaten, and there's nothing my husband and i love more than cilantro's just-picked fragrance - so in it went! hemp seeds just add a bit of texture, and tomatoes and cucumber slices (also from my garden!) because they were what was hanging around and most fresh on my counter. i personally like using a hearty piece of bread, like a focaccia here (i linked to the gf brand i love below in the ingredients), but a slice of toast should work just fine in a pinch. and you may recognize the tahini-yogurt from a bunch of recipes on my site. sorry it's so ubiquitous, but it's soooo good, you guys.

anywho, here's my personal serving of summer on a plate. i hope you enjoy or at least find some inspiration in this teeny recipe!

xo's!

cilantro hemp salad on tahini-yogurt toast | v/gf

| serves 2 as a snack |

tahini-yogurt sauce (makes extra)

1/2 cup unsweetened cultured coconut yogurt (or yogurt of choice)
1 1/2 tablespoons tahini paste
1 small clove garlic, minced
2-3 teaspoons fresh lemon juice
fine sea salt & fresh pepper, to taste

salad

1 1/2 cups baby greens
1/4 cup sliced baby tomatoes
half a small cucumber, sliced thin
2-3 sprigs cilantro, minced
2 teaspoons hemp seeds, more for topping
extra virgin olive oil
fresh lemon juice
fine sea salt & fresh pepper
4 small toasted slices hearty bread or focaccia (i used my favorite gluten-free focaccia), cooled
cilantro blossoms, for topping (optional)

method

whisk together the tahini sauce transfer to a lidded jar and place in the fridge until ready to use. leftovers can be stored in the fridge for up to 1 week.
toss together the greens, tomatoes, cucumber, cilantro, and hemp seeds. drizzle in a bit of olive oil (about 1-2 teaspoons), a spritz of lemon juice, and salt and pepper to taste. toss everything together once more. taste and adjust if necessary.
spoon a good amount of the tahini-yogurt sauce onto each piece of the cooled bread. divide the salad between each piece of toast and top with more hemp seeds and cilantro blossoms if using.

enjoy!