Week 6 Advanced Coooking- Energy Power Bites

Energy Bites

• 1 cup gluten-free organic rolled oats
• 1/2 cup natural peanut butter or almond butter
• 1/2 cup chocolate chips
• 1/3 cup honey
• 1 teaspoon vanilla extract

Stir all ingredients together in a medium bowl until thoroughly mixed, saving the chocolate chips until last.

Once you have fully mixed the no-bake dough, cover and chill in the refrigerator for at least half an hour.

Once chilled, roll into tablespoon-sized balls.

Makes about 20-25 balls.

Week 6 Advanced Carrot Cake Bars

Carrot Cake Bars

Ingredients

• 1/2 cup butter melted
• 1 cup light brown sugar packed
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shredded carrots

Cheesecake Swirl

• 4 ounces cream cheese room temperature
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 teaspoon vanilla extract

Instructions

1.           Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. Line the pan with parchment paper.

Carrot Cake Bars

1.           Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.

2.           In a medium bowl, add the melted butter and brown sugar. Mix to combine.

3.           Stir in the egg and vanilla extract.

4.           Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.

5.           Fold in the shredded carrots. Set aside.

Cheesecake Swirl

1.           In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.

2.           Add in the egg yolk and vanilla extract. Beat until smooth and creamy.

Assemble

1.           Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.

2.           Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.

3.           Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.

4.           Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.

5.           Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.

6.           Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.

7.           Cool completely before cutting. Store in an airtight container in the refrigerator.