Healthier No Bake (White Chocolate) Carrot Cake Cups

As some of you know, I am obsessed with carrot cake! My lovely friend Tara always gives me her left over carrot pulp from juicing, therefore I always have a reason to whip up another carrot cake concoction! I actually made these for my dad for Father’s Day this year and then made the extra healthy version for me. The semi-healthy version is made with white chocolate as the cup or the top layer of the cup, and the extra-healthy version is made with no white chocolate and rolled into balls that are coated in crushed nuts. The recipe is fairly easy…especially if you would like to go the extra-healthy route! Here we go… First gather all ingredients. Get out a large bowl, a mini muffin pan, a double boiler (if you have one), and silicone baking cups. You NEED these in your kitchen if you have a sweet tooth and would like to follow my dessert recipes! You can view the baking cups on Amazon by clicking HERE! You can view double boilers on Amazon by clicking HERE! If you would like to see organic protein powder options, click HERE! Melt the white chocolate by either use a double boiler or microwave. Only do this first if you would like a FULL white chocolate cup. This is still low glycemic, but it is not as healthy as it would be if you just topped the cup with white chocolate. If you prefer to just top with white chocolate, wait to melt it until you make the filling. For the FULL white chocolate cups, use a spoon, small brush,...

Carrot Cake Protein Bars

My friend Tara is a huge juicer and was kind enough to give me her left over carrot pulp. I automatically thought of carrot cake and I knew I was on a mission to make a protein packed treat! To be honest…I am up for eating just about anything with a cream cheese icing!lol This is how I created these fabulous treats: Gather the ingredients for the bars. If you do not have carrot pulp, put carrots into food processor and grind up well. Drain the juice from the pulp and use this in recipe. Take the pits out of the dates. Put dates into a food processor and grind up for a few seconds. Put the dates in a large bowl. Put the nuts in the food processor and grind up for a few seconds. Put the nuts into the large bowl with the dates. Add all other “main ingredients” to the bowl except the coconut oil. Mix well with your hands. Scoop coconut oil out into a small dish and microwave for 15 seconds or more until melted. Add coconut oil in and mix well again with hands. Prepare a cookie sheet with parchment or wax paper. Spread the carrot mixture onto the paper/sheet. Push the mixture down and spread out in order to make the entire piece the same thickness from edge to edge. Fold the excess paper over the top of the mixture. Place in freezer for at least 1 hour. If you would like, you can flip the mixture over at 30 minutes onto another piece of wax paper and put in freezer again....

Chocolate Peanut Butter Banana Protein Bars

I live a crazy hectic lifestyle and I NEED to eat every 2-3 hrs or I get very cranky! I love my protein bars, but it does get pretty expensive when I rely on store bought bars to get me through my week. I have created a few protein bar recipes, all with different flavors and textures. You will have to let me know what you think! Lets start from the beginning, shall we? Gather all ingredients. Prepare a large cookie sheet with parchment or wax paper, covering the top of sheet. Put Kashi cereal into food processor and grind up for a few seconds until finely ground.   Pour cereal into a large bowl and add the remaining ingredients except for the coconut oil. Mix well with hands. Scoop coconut oil into a small dish and microwave for about 15 seconds until melted. Pour oil into bowl and mix well into the other ingredients with hands. The mixture will harden up pretty quickly, so mix quick! Spread mixture onto prepared cookie sheet and press down firmly.   Place the cookie sheet in the freezer for 15 minutes, until bars are completely firm. Take out of the freezer and cut into equal bars (using a large knife). Individually wrap the bars in seran wrap or ziploc baggie for easy access throughout the week. Keep refridgerated until ready to eat....

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