What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Chocolate Chaga Covered Stuffed Dates, in collaboration with Four Sigmatic.

“Literally the best dessert I’ve had, EVER.” 👏🏼 Frozen chocolate covered stuffed dates aren’t new to the gram but they are new to the Plotnik home. Those were Joel’s exact words after first bite and he’s not wrong. These frozen chocolate CHAGA covered stuffed dates (with crunchy coconut cashew almond butter) and topped with flakey himalayan salt are the best desserts ever. Don’t save them for just dessert though, eat them anytime of day or night.

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Ingredients:

Instructions:

  • Pit your dates and split them in half. Scoop in as much of the nut butter as you can and close the dates back up.
  • Melt your dark chocolate in a double boiler over medium heat (or in a microwave safe dish in 30 second increments). Once melted, stir in Four Sigmatic chaga elixir. Pour chocolate chaga mixture into a small ramekin.
  • Roll, or dip, the dates in the melted chocolate chaga mixture, sprinkle flakey pink salt on top, place the date on a plate covered with parchment paper, and place in the freezer to harden. Let harden for 30-60 minutes and enjoy!

Click here for my Four Sigmatic GIVEAWAY!

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Oh So Crispy Brown Rice Pumpkin Bars

Crispy Brown Rice Pumpkin Bars

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No tricks, just treats here today. 🙂

Who doesn’t love a rice crispy treat?

I remember going to Starbucks at least twice a week in high school and indulging in their marshmallow crispy treats, paired along side a caramel frap. Those were the days!

These Crispy Brown Rice Pumpkin Bars do not taste like a marshmallow crispy treat… but they are not supposed to! They are filled with yummy Pumpkin Peanut Butter and drizzled with Dark Chocolate.

SO FALL I CANNOT EVEN.

Ingredients:

Without Chocolate drizzle- (Serves 9,  Calories 150, Carbs 22g, Protein 4g, Fat 5g)

Directions:

  • Put pumpkin peanut butter, coconut nectar, and vanilla extract into a small sauce pan and heat over a low heat until the mixture becomes warm and syrupy.
  • While your pumpkin peanut butter syrup is heating, spray a large bowl with cooking spray before adding the brown rice cereal. Pour the obey gooey pumpkin peanut butter syrup over the cereal and combine until all of the rice crisps are evenly coated.
  • Transfer crispies into an 8×8-baking dish that has been lightly coated with non-stick cooking spray. Pat them down and make them nice and even, pop in the fridge about ten minutes.
  • While the crispies are in the fridge, place dark chocolate chips and coconut oil in a microwave safe dish and heat until chips are completely melted. Stirring every 15 seconds or so.
  • Take crispies out of the fridge, drizzle dark chocolate on top, and return to the refrigerator. After about an hour, cut into 9 squares, and enjoy!

Tip: You can add in other goodies to the brown rice crisps before combine the pumpkin peanut butter syrup! Next time I want to add in raw pumpkin seeds. YUM!