When I was growing up, I had a very methodical breakfast routine. It went something like this:

Toast two slices of multigrain bread. Spread on a layer of margarine immediately, so it melted while the toast was still warm. Cover with a thin layer of peanut butter, so it melted against the margarine. Eat, crusts first.

That happened almost every single morning for many years, and if I was feeling adventurous I would add a sliced banana on top.

Now that I’m all grown up and my breakfast habits have changed, that doesn’t mean I don’t miss the smell and taste of peanut butter toast. There was just something about the combination of buttery PB that I loved, and I clearly remember savouring every bite.

Funnily enough, those memories came flooding back when I was in Portland a few weeks ago and came across samples of this coconut and peanut spread by Earth Balance. I carefully opened a sample package and I knew it was a match made in heaven as soon as that creamy spread touched my lips. The coconut oil in this case lent a very rich, buttery addition to an otherwise plain peanut butter.

Already aware that this marvelous creation was not available in Canada, I nabbed a handful of sample packs and was determined to recreate it once I got home.

Friends, please meet my latest nut butter obsession. Made with only four ingredients, this homemade spread combines the tropical, full-bodied flavour of shredded coconut with the popular, all-natural goodness of peanuts. The secret to success is in the type of peanuts you buy—make sure to purchase dry-roasted and unseasoned peanuts (also organic, if possible). I’ve discovered that raw peanuts that have been roasted at home don’t work as well. Also, be sure to allow the shredded coconut enough time to process into a paste before adding the peanuts to your food processor.

Within just a few minutes, you’ll have a creamy spread that is delightful with apple slices, on toast or crackers, or straight-up with a spoon! I’ve also enjoyed adding a tablespoon to my green smoothies, too. Enjoy!

Coconut peanut butter

Yield: 1-1/4 cups

Ingredients:

• 1 cup unsweetened shredded coconut
• 1.5 cups dry roasted and unseasoned peanuts
• 2 tsp agave nectar
• 1/4 tsp sea salt

Directions:

1. Using a food processor, process the coconut until a thick paste forms. This may take several minutes. Occasionally scrape down the sides of the container.
2. Add the peanuts and continue to process until super smooth. It will thin out considerably and become drippy. This should take about 5 minutes or so.
3. Add the agave and salt and continue to process until combined and smooth. Transfer the mixture to a mason jar, cover and store in the fridge. The butter will thicken up while refrigerated. Allow it to come back to room temperature before serving if you prefer a thinner spread.

Now, on to dessert.

I don’t remember the last time I bit into a Snickers bar, but I’d imagine it tastes something like this sinfully delicious tart, which was the perfect ending to a meal with my brother- and sister-in-law last Saturday. They came to the city for the day and I suggested they stop by for dinner and drinks before heading home that evening. With little time to prepare, I whipped up Angela’s creamy 15-minute avocado pasta, a salad and bruschetta for our meal, and, lucky for us, I just happen to have this new recipe creation in my freezer for dessert.

It’s a little nerve-racking when I share my dessert experiments with others, not knowing if it should have been tweaked just a little more. Thankfully, this peanut caramel and chocolate tart came out just as I had intended. The combination of a light peanut crust (adapted from my pistachio-poppyseed crust), toasted peanuts and caramel (made from a base of brown rice syrup and peanut butter), and a smooth dark chocolate ganache turned out to be a sophisticated, vegan version of the popular candy bar I grew to love as a child. The best part? No sugar or butter or other non-vegan ingredients are required. Enjoy!

Peanut caramel and chocolate tart

Yield: one 8-inch tart

Ingredients:

For the crust:

• 3/4 cup unbleached AP flour
• 1/3 cup whole wheat pastry flour
• 1/2 cup ground peanuts (or other nuts)
• 1/8 tsp baking soda
• 1/8 tsp sea salt
• 1/4 cup sunflower or canola oil
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 cup peanuts, toasted

For the filling:

• 1/2 cup brown rice syrup
• 1/4 cup smooth, natural peanut butter
• 1 tbsp agave nectar
• 2 tbsp flax meal
• 1/2 tsp pure vanilla extract
• 1 tsp arrowroot
• 1/4 cup unsweetened almond milk

For the chocolate topping:

• 4 oz. dark chocolate
• 2 tbsp almond milk

Directions:

For the crust:

1. In a large bowl, whisk together the unbleached flour, whole wheat flour, ground peanuts, baking soda and salt.
2. In small bowl, whisk together the oil, maple syrup and vanilla. Add the liquid mixture to the dry mixture and mix until a dough forms.
3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
4. Remove the dough from the fridge and roll it out between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into a 7- or 8-inch tart pan with a removable bottom.
5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
6. Evenly spread the toasted peanuts over the bottom of the tart and spoon the filling over top, making sure all the peanuts are covered in the filling.
7. Bake the tart at 300 degrees on the bottom rack of the oven for about 25 minutes, or until the filling starts to bubble and the crust is light golden. Remove the tart from the oven and allow it to cool completely. Return the tart to the fridge for 2 to 3 hours to firm up before topping with chocolate ganache (recipe below). Place the tart back in the fridge to allow the chocolate to firm up before serving. Store leftovers in the fridge or freezer, covered with plastic wrap.

For the filling:

1. In a medium bowl, stir together the brown rice syrup, peanut butter, agave nectar, flax meal and vanilla until smooth.
2. In a small bowl, whisk together the arrowroot and almond milk until the arrowroot is dissolved. Add the mixture to the brown rice syrup mixture and stir until well combined and smooth.

For the chocolate topping:

1. Melt the chocolate using a double boiler and whisk in the almond milk until smooth.

But alas, that is what I did after reading the magazine article about sushi and remembering that I still had a package of nori in my cupboard that really needed to be used up. But, unfortunately, I’m not a fan of sushi-making. So what to do?

I’ve had healthy snack ideas on the brain since increasing my cardio routine a few weeks ago so, after collecting some simple ingredients in bulk, I came up with these no-bake brown rice cereal bars that are made up of all the delicious flavour components of sushi, minus the rolling and vegetable slicing. They include hints of nori, peanuts, sesame and wasabi combined with crunchy brown rice cereal and the subtle addition of brown rice syrup and coconut oil. Super yum.

When creating these treats, I experimented with different liquid sweeteners and I found that the thick brown rice syrup combined with enough agar flakes worked out best as a binding agent, so you won’t see these babies falling apart as soon as they hit room temperature. This recipe also requires sheets of nori that are crisp enough to crumble into tiny pieces. The easiest way to do that is to place the sheets directly on your oven rack and toast them at 350 degrees for a few minutes until slightly crisp. You can lightly toast your peanuts and seeds at the same time. Enjoy!

Sweet nori bars

Ingredients:

• 1/2 cup brown rice syrup
• 6 tbsp coconut oil
• 1/2 tsp sea salt
• 1/4 tsp wasabi paste
• 3 1/2 tbsp agar flakes
• 2 cups crispy brown rice cereal (like Erewhon brand)
• 1/2 cup toasted peanuts
• 1/3 cup toasted sunflower seeds
• 1/3 cup toasted, hulled sesame seeds
• 2 sheets toasted nori, crumbled

Directions:

1. In a medium saucepan, combine the brown rice syrup, coconut oil, salt and wasabi. Sprinkle the agar flakes on top and gently stir. Heat over medium-low until the coconut oil melts and the mixture comes to a light boil. Simmer for about 30 seconds until the mixture begins to thicken slightly. Remove from heat.
2. Add the brown rice cereal, peanuts, sunflower seeds, sesame seeds and nori. Stir until well combined, making sure the dry ingredients are well coated with the syrup mixture.
3. Spoon the mixture into a 8 x 8-inch square pan, pressing down gently and spreading it out evenly using the back of a spoon. Place the pan in the freezer for about one hour to firm up. Cut into bars using a sharp knife. Store in an air-tight container in the fridge or freezer.

But what kind of creation is worth the time I will be taking away from my precious work? Delectable raw sandwich cookies, that’s what. Oh, yes.

In the time it takes to change the laundry, check the mail or have a shower (scratch that…I’m still in my pajamas), I threw together a few key ingredients in the food processor and now I’m listening to the hum of my dehydrator doing the rest of the work as I continue clicking away at my article. Four hours later, my kitchen is satisfied and so am I.

Raw chocolate & peanut butter sandwich cookies

Ingredients:

For the cookies:

• 2 cups raw oats (certified gluten-free, if necessary)
• 1/2 cup raw cacao powder
• 2 tbsp coconut butter
• 1/2 cup raw agave nectar

For the filling:

• 1 cup peanuts, soaked for 1 hour
• 2 tbsp raw agave nectar
• 2 tbsp raw almond butter
• 1 tbsp coconut butter
• 1 tbsp water (optional)

Directions:

For the cookies:

1. Place the oats in a food processor and process into flour. Add cacao powder and pulse to combine.
2. Add the coconut butter and agave nectar and process until well combined.
3. Roll out the dough to 1/4-inch thickness in between two pieces of parchment paper.
4. Cut out cookies using a round cookie cutter and transfer them to a dehyrdrator tray.
5. Dehydrate at 115 degrees for about 4 hours, or until dry but not brittle.

For the filling:

1. Drain and rinse the peanuts and process them in a food processor until crumbly.
2. Add the agave nectar, almond butter and coconut butter and process to combine. It should be the consistency of thick peanut butter. If it seems too thick, add water and process until smooth.
3. Using an icing bag and a large, round tip, pipe the filling on half of the cookie batch and top each with another cookie. Store sandwich cookies in the fridge for up to one week.