Jane is one of the most bad-ass chicks that I know, and there is no doubt as to why she is called GI Jane. With her Honours in Exercise Science she is no average trainer and is dedicated to helping women live a healthier and fitter life. Jane is however not just a fitness diva, she is also the creator of It’s A Bling Thing and Mielie Meisie, where women, and the men who love them, can buy jewellery, shoes and so much more, including Jane’s gorgeous, locally made clutches.
Jane shares all her fitness and health tips on her blog GIJane.co.za but today she isn’t here prescribing burpees, shes’s sharing her favourite paleo recipe for No-Bake Chocolate Chip Cream Bars with us. I saw coconut, cinnamon and mini chocolate chips, so consider me sold!
I have a very very sweet tooth but being in the industry that I am, and not wanting to gain weight, I’ve had to find healthier alternatives to some old faithfuls. I try to make paleo treats because they have less sugar and processed nasties in them so my go to girl is PaleOMG.
Here is a delish treat that is quick and easy to make.
No-Bake Chocolate Chip Cream Bars Yields: 8-10 square bars
Prep Time: 8-10 hours (includes the refrigeration of coconut milk)
Chill Time: 1 hour
For the crust:
- 5 dried dates, pitted
- 1 cup almond butter
- ¾ cup unsweetened shredded coconut
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- pinch of salt
- ½ cup of Enjoy Life Mini Chocolate Chips
For the toppings:
- 1 (14 ounce) can of Thai Kitchen Full Fat Coconut Milk, refrigerated overnight
- 1 tablespoon raw honey
- ¼ teaspoon cinnamon
- Place pitted dates in a food process and pulse until completely broken down.
- Add almond butter and pulse until combined.
- Then add shredded coconut, honey, vanilla extract and a pinch of salt and puree until well combined.
- Place in a bowl and fold in chocolate chips
- Push crust down into a loaf pan (9×5) and press down firmly as possible to keep the crust from falling apart.
- Remove the cream from the can of coconut milk. That will be the hard coconut that remains at the top of the can, milk/water will be in the bottom and you can reuse that later for smoothies or milk in your coffee.
- Place cream in a bowl, add honey and cinnamon and whip together with a fork until smooth
- Add whipped topping on top of crust and smooth out throughout the pan
- Place in freezer for 1+ hours until topping has slightly harden
- Cut into 8-10 bars, depending on the size you would like and serve immediately.
- Store in refrigerator.
*To make it easier to remove the bars, line a bread pan with parchment paper and pull the parchment paper out with the bars before cutting.
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If you loved this recipe or have anything to add, please leave a comment. I would love to hear what you have to say.
Photo credit: paleomg.com