Recipes

No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free

March 11, 2019

March 14 is a favorite day for many… probably because it is Pi-Day! Any day that I can combine my love of food and math is a reason to celebrate!

If you follow along with me on Instagram and Facebook, you’ve probably seen my love for Rbar a time or two. You may have even been one of the lucky few to receive a free box of them!

Rbars are simple ingredient energy bars that are some of my favorite convenience snacks to keep on hand! Their bars are made with 7 ingredients or less. That’s right, ONLY SEVEN AT THE MOST!

What’s even better about these bars is that they can double for a quick crust for pies, tarts, or cheesecakes. Seriously, who doesn’t love eliminating an entire step of a recipe?!

When I first tasted Rbar’s Lemon Poppyseed flavor, I knew exactly what I wanted to do with a bunch of them. I’m not normally a big lemon fan, but these bars, and now this tart have changed my mind about all things lemon – it’s just so refreshing!

This No-Bake Lemon Tart is super easy to make and – BONUS, NO BAKING IS INVOLVED! For my tart, I frosted it with a dairy-free cool whip, but you could use regular cool whip or totally omit it. Your tart will still be creamy, tangy, and delicious!

Grab the recipe for this below and don’t forget to pin it to your Pinterest board if you want to save the recipe for later.

Print Recipe
 No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Instructions
  1. Between two sheets of parchment paper, lay out the Rbars in a honeycomb shape.**
  2. With a rolling pin, roll out the bars until about 1/4-1/3" inch thick.
  3. Transfer the crust into a pie or tart pan and press down into the pan and along the sides.
  4. In a food processor or high-powered blender, combine the remaining ingredients until completely smooth.
  5. Pour the lemon filling into the crust and spread out evenly.
  6. Top with cool whip.
  7. Freeze for 45 minutes or until firm. You could also refrigerate your tart overnight.
  8. Enjoy this Lemon Tart frozen or thawed. Both ways are delicious!
Recipe Notes

*Soaking the cashews softens them, therefore, making them blend up easier.

**You can skip steps 1-2 and just press the bars into a pan by hand. I just find that rolling them out, yields a more even crust. 

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Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|

March 1, 2019

The other day I started grinding some pecans and almonds in my blender to make some nut butter when I realized we were almost out of protein balls. That occurrence is just NOT allowed to this house.

So, there I had a roasted, pecan-pie-like butter to use in the protein balls and I began adding ingredients. I started off adding vanilla, coconut oil, collagen peptides, and almond flour…as I do with most of my protein ball recipes. I always add sugar or honey last so I can adjust accordingly. Sometimes, they just don’t need very much, if any.

I kept adding ingredients and still couldn’t figure out exactly what flavor I was making. I started to get scared. In the past when I’ve been in similar situations, I’ve ended up with 5 dozen really weird protein balls that my husband HAD to eat because I hate waste. haha! I just kept adding ingredient after ingredient and all of a sudden I had a huge bowl of protein ball mess. I kept thinking…Jon is going to be none to pleased if I screw up a batch again.

Before I added any weird specifically flavored ingredient, I decided to just add some chocolate chips and call it a day. I figured this would just be a recipe I’d scratch and nothing that great would come out of it. Then I tasted it and it was delicious…but I had no clue what flavor it was. It was familiar, yet I HAD NO CLUE.

My husband came home from work the other day, tried one, and was like, “Mmm…chocolate chip pancakes.”

THAT WAS EXACTLY IT! Leave it to my husband, who can never describe flavors whatsoever, to come up with exactly what these reminded me of.

These Chocolate Chip Protein Balls may be free of lots of things, like dairy, gluten, grains, but they sure pack in some good, comforting flavor (and lots of healthy fats and protein!) when it’s snack time or you’re just looking for a quick breakfast as you run out the door.

Add these protein balls to your meal prep plans for next week. I promise, You won’t be disappointed!

Don’t forget to save the recipe to your Pinterest board for later! Tag @butteraddictgonepaleo on Instagram and Facebook if you make these! I’d love to see it!

Print Recipe
 Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|
Prep Time 30 minutes
Servings
balls
Ingredients
Prep Time 30 minutes
Servings
balls
Ingredients
Instructions
  1. In a high-powered blender or food processor, blend the pecans, almonds, and coconut oil until smooth.
  2. In a large bowl, mix the nut mixture with the remaining ingredients until well combined.
  3. Onto a lined tray or baking sheet, scoop out heaping tablespoon sized balls. I use a melon baller scoop for this - it makes it SO quick and easy!
  4. Freeze the protein balls for 15-20 minutes or refrigerate overnight.
  5. Store in an airtight container in the fridge/freezer.
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