SPRING CLEANING… pantry edition, what are your tips and tricks?!
Yes manifesting Spring and you guys gave me the BEST advice on tossing/purging during my move last Fall, so…how about for all things in the kitchen.. pantry, refrigerator, cabinets etc…
Check lists? Inspiration? Organization tricks?
I’ll start us off, some of my go to spring cleaning moves are…
Mason jars for nuts
Plastic cereal containers
Labeling the physical shelves
Locker shelf inserts (yes like JR high- try it)
Color coding, thank you HomeEdit (best Netflix show of 2020)
Confession though, the hardest part for me is parting ways with my insane stock in nut butters, granolas and protein powders… because I need ample on hand for when I’m craving:
STRAWBERRIES N CREAM FUDGE BARS
✔️Vegan Friendly
✔️Gluten + Grain Free
✔️Freezer Friendly
✔️100% Pantry Ingredients
No bakes like these are worth the packed shelves right?
| Prep Time | 15 min |
| Passive Time | 60-90 min |
| Servings |
bars
|
- For the crust:
- 6 large Dates pitted
- 3/4 cup Granola or mixed nuts
- For the fudge:
- 1/3 c Cacao Butter melted
- 3 tbsp American Dream Nut Butter Cashew Butter
- 3 tbsp Honey
- 2 tbsp Coconut Oil melted
- 1/2 tsp Vanilla Extract
- 60 g Protein Powder vanilla or of choice
- Strawberries Freeze dried
Ingredients
|
|
- Line a 5×7 loaf pan with parchment paper.
- For the crust, pulse blend dates and granola in a food processor- mixture should be sticky and hold together if pressed.
- Transfer mixture to loaf pan and pack down.
- For the fudge, food process together cacao butter, cashew butter, coconut oil and vanilla extract until smooth.
- Add in protein powder.
- Transfer fudge mixture to pan, spreading smooth on top of crust.
- Sprinkle over with strawberries, lightly press into fudge.
- Place pan in freezer and allow fudge to set for about one hour before cutting!
Using a knife that has been ran under hot water helps to cut the fudge into bars or squares more easily!
Store extras in the freezer.