Healthy Knock Offs Recipe Roundup
Who doesn't love an upgraded version of a childhood favorite? We rounded up some of the most crave-able treats from when we were kids, put a Purely twist on their ingredient lists (hint- they're a lot shorter, and full of wholesome foods!), and transformed them into guilt-free recipes. Read on for some delicious nostalgia!
Reese's
gluten-free // vegan
Ingredients
1 bag of Purely Elizabeth Chocolate Sea Salt Probiotic Granola
1 Tbsp of coconut oil
1/4 cup of maple syrup
1/4 - 1/3 cup peanut butter
1/4 cup dairy-free chocolate chips
Directions
1. Grease a mini muffin pan.
2. Blend granola and maple syrup together in a high-speed blender until a sticky crust forms.
3. Press the granola mixture crust into each mini muffin mold and place in the freezer for 10 minutes.
4. Fill each granola cup with peanut butter, and place in the freezer for 20 - 30 minutes.
5. Melt together the coconut oil and chocolate chips, and pour on top of each cup.
6. Pour the melted chocolate and coconut oil mixture on top of each granola cup.
7. Place in the freezer to set.
8. Slide each cup out of the muffin pan molds and enjoy!
Twix
gluten-free // vegan
Ingredients
Bottom Layer (Crust)
¾ bag of Purely Elizabeth Original Ancient Grain Granola (8oz)
⅓ cup coconut oil
Caramel Layer
½ cup almond butter (sub any nut butter)
¼ cup coconut oil
¼ cup maple syrup
1 tsp vanilla extract
Pinch of sea salt
Chocolate Layer
½ cup chocolate chips or 2.5oz of a chocolate bar
1 tbsp coconut oil
Optional Toppings
Purely Elizabeth Original Ancient Grain Granola (crushed)
Pinch of sea salt
Directions
1. Line a 9x5 baking loaf pan with parchment paper. In a food processor, pulse granola and coconut oil until a coarse meal forms. Transfer to the pan and create an even layer. Place in the freezer while you prep the caramel layer.
2. Combine all caramel ingredients in a small saucepan over medium-low heat and continuously whisk until all ingredients liquify and you begin to notice the sauce thickening. Do not walk away from the sauce as it can easily burn! Remove from the burner and cool completely.
3. Once cool, pour onto granola crust and place in the freezer while you prep the chocolate layer. In a small bowl, combine chocolate and coconut oil and microwave for 20-30 seconds. Once cooled, pour over the caramel layer, top with remaining granola and place in the freezer for 30 minutes to harden.
Samoas
gluten-free // vegan
Ingredients
Granola Shortbread Cookies
1 cup (120g) gluten-free oat flour (sub with brown rice flour)
2 cups (200g) Purely Elizabeth Chocolate Sea Salt Granola
1/4 cup (30g) tapioca flour
1/3 cup (50g) coconut sugar
2 tbsp (50g) maple syrup
1 tsp baking powder
1 egg
Coconut Caramel Layer
⅔ cup coconut sugar
1 can coconut cream
¼ tsp sea salt
2 ½ cups unsweetened coconut flakes
Chocolate Glaze
8 oz stevia sweetened dairy-free chocolate (sub with semi sweet chocolate)
1 tbsp coconut oil
Directions
Cookies
1. Preheat the oven to 300F and prepare 2 cookie sheets with parchment paper.
2. In a food processor add 200 grams of Chocolate Sea Salt Granola. Process until finely ground.
3. In a bowl mix all dry ingredients including the ground Granola. In a small separate bowl whisk the egg with maple syrup.
3. Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
4. On a floured surface roll out dough to ⅛ inch thickness. Cut out cookies with a round linzer cookie cutter or a donut cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
5. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat the process until the dough is gone.
Coconut Caramel Layer
1. Combine coconut sugar and coconut cream in a small saucepan and bring to a simmer.
2. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickened.
3. Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
4. Spread coconut flakes evenly onto a lined baking sheet and bake for about 8-10 minutes at 325 degrees Fahrenheit, stirring every few minutes to ensure even toasting. Set aside to cool.
5. Stir coconut flakes into the cooled caramel.
6. Assemble Samoa cookies by adding 1-2 tbsp of caramel coconut mixture onto each
cookie ring. With a spoon or your fingers spread onto the cookie evenly.
7. Place cookies in the freezer for about 20-30 minutes.
8. Take cookies out of the freezer and dip into melted chocolate. Drizzle some additional chocolate on top and sprinkle with flaked sea salt. Enjoy!
9. Store leftovers in an airtight container in the fridge for about 5-7 days.
Whoopie Pies
gluten-free // vegan
Ingredients
Oatmeal Cookies
1/2 cup vegan/plant butter
3/4 cup coconut sugar
1 + 1/4 cup gluten free flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons plant milk
1 cup Purely Elizabeth Original Superfood Oats
Cream Filling
1/2 cup vegan/plant shortening
1/2 cup vegan/plant butter
1/2 teaspoon pure vanilla extract
2 cups organic powdered sugar
Directions
Preheat the oven to 350 degrees F. Beat the butter until smooth, then add the coconut sugar and beat until well combined. In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon. Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet. Next, flatten each cookie with your hand and bake for 10 minutes. Remove them from the oven and let them cool completely.
While the cookies are cooling make the cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth, then slowly add the powdered sugar and beat until the filling is sturdy. Pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top. Keep leftover cookies stored in an airtight container on the counter for up to 3 days.
Rice Crispy Treats
gluten-free // vegan
Ingredients
Caramel Sauce
1/4 cup natural almond butter (50 g), or any nut butter of your choice (cashew, peanut, tahini or sunflower seed for a nut-free option)
1 tbsp maple syrup (20 g)
1 tbsp coconut oil, melted (20 g)
1 tsp vanilla extract
1 pinch of sea salt
Trail Mix Granola
1 bag of Purely Elizabeth Chocolate Hazelnut Grain-free Granola + MCT oil (230 g)
1/4 cup goji berries (20 g)
1/4 cup roasted hazelnuts (20 g)
2 tbsp dark chocolate chips (15 g), optional
Chocolate Coating
1/2 cup good quality dark chocolate, chopped (80 g)
2 tbsp coconut oil, melted (30 g)
Directions
1. Line the bottom and the edges of a 8×8 inch (20x20 cm) baking pan with parchment paper and set aside. Allow the paper to come out beyond the edges to get the bars out later.
2. Prepare the caramel sauce. Add the almond butter, maple syrup, melted coconut oil, vanilla extract and sea salt to a large mixing bowl. Stir until a smooth and creamy sauce forms. If the almond butter is too hard and doesn’t mix well, gently melt it over low heat.
3. Fold in the Purely Elizabeth Chocolate Hazelnut Grain-free Granola, goji berries, roughly chopped hazelnuts and chocolate chips, and mix until everything is well coated.
4. Pour the mixture into the prepared pan and firmly press down with a spatula or your fingers to form a tight and even layer. Place in the freezer for two hours to set.
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