Healthy Low Carb Chocolate Bites

Healthy Low Carb Chocolate Bites

Hey all! Everyone seems to request healthy dessert recipes around the holidays, so I figured I would keep it fairly basic with this chocolate recipe. One of my nutrition clients told me her “non-negotiable” food was chocolate…so this one is especially for her! If you have not already purchased mini silicone cups for healthy cooking/baking, you must order a pack immediately. These are so much fun to use, and the kiddos will love them as well! I played around with this recipe a few different times, and in the end, the fewer ingredients the better. I tried a recipe using cocao butter, but have yet to get the proportions right to post. I tried a recipe using half coconut oil and half earth balance butter, but had a weird aftertaste. Like I said before, the basic ingredients/recipe had the best results. Everyone these days seems to have coconut oil in their pantry, but few seem to have cocao butter. Coconut oil for the win!! Gather all ingredients, a small saucepan, spoon, measuring tools/cups, and the silicone cups. Scoop the coconut oil into the saucepan and melt the coconut oil on low heat. Add in the vanilla extract and stir. Add in the liquid stevia in the raw drops. Add in the protein powder and Cocoa powder and stir together until well blended. Turn off heat. Scoop the healthy chocolate protein concoction into the individual silicone cups. You can get as creative as you would like at this point. Add raspberries, nuts, peanut butter, etc…Have fun with it! Place in the refrigerator for at least 20 minutes and then enjoy!...
Gluten-Free Red Velvet Brownies

Gluten-Free Red Velvet Brownies

It’s Valentines Day and I felt the need to make a pretty dessert in honor of the holiday! These are extremely healthy, gluten-free, and delicious brownie sandwiches that are super fun to make! Gather all ingredients, a food processor, a baking pan, and a spoon.   Preheat oven to 350 degrees. Drain the beans and rinse well. Add all “brownie” ingredients to the food processor and blend until all ingredients are well blended and smooth.   Spray a baking pan with pam cooking spray and pour the gluten-free brownie batter into the pan. Make sure to spread the batter well with a spoon. Bake the gluten-free brownies on 350 degrees for 17-20 minutes, depending on your oven. Check the center of the brownies with a toothpick to make sure the brownies are fully cooked. Let the brownies sit and cool for a few minutes and then cut shapes out of the brownies. While the brownies are cooking, make the cream cheese frosting for the brownies. Place in the freezer until ready for use. Once the brownie shapes are completely cooled, add a large dollop of icing to the top of one brownie cut-out, and then top with another similar brownie cut-out. Continue this process until you have used up all cut-outs. For additional yumminess…add a drizzle of melted dark chocolate! Enjoy!! DO NOT LET THE LEFT OVER BROWNIES GO TO WASTE!!! Crumble them up and trifle the ingredients!...
Chocolate Fudge Black Bean Brownies

Chocolate Fudge Black Bean Brownies

This was my first attempt at black bean brownies, and they SURPASSED my expectations!!! I basically took a gamble with the ingredients, and somehow these brownies were perfection! I promise you that you will be missing out on a delicious dessert if you do not try these! The prep time is under 5 minutes and the recipe is fool-proof! Preheat the oven to 350 degrees. Gather all ingredients: Drain the water from the black beans and rinse well with water. Add all ingredients, except the chocolate chips,  in the food processor and blend together for at least 1 minute. Make sure you scrape the sides of the processor and blend until all ingredients are very smooth. Spray a pan with pam cooking spray (I used 13 x 9, but use 8 x 8 for thick brownies) and pour the brownie batter into the baking pan. If you want to add a little more chocolate to the brownies, sprinkle 2-3 tbsp of dark or milk-chocolate chips over the batter. Place the brownie batter into the oven and cook on 350 degrees for 15 minutes. Remove from the oven and let cool for 10 minutes before cutting into squares. ENJOY!!!!    ...
Chocolate Peanut Butter Protein Pudding

Chocolate Peanut Butter Protein Pudding

I love the combination of chocolate and peanut butter and I have recently created a super easy concoction that is now my mid morning snack…every morning!!! I truly can not get enough of this little snack, and I can eat it at any point of the day without feeling guilty. I definitely need my sweet fix from time to time, and now I get to enjoy an amazing treat every day if I want!!! Seriously, you need to try this! Gather all ingredients. Put all ingredients in a large bowl and mix well. If you would like a thinner pudding, add more almond milk or water to the bowl and keep mixing. For those of you who would like to stick to the paleo diet, simply use almond butter to replace the peanut butter. You can eat this pudding plain or add a small dollop of lite cool whip, add 1/2 banana slices, and/or add a drizzle of peanut butter....
Healthy Peanut Butter Cup Trifle

Healthy Peanut Butter Cup Trifle

So Mike and I were invited to our dear friends home for a cookout and I was in charge of bringing the dessert. I was running low on time and had to whip something up from the ingredients I already had in our home. I had made a large batch of my chocolate peanut butter banana protein bars a few days ago, so I decided to build off of that. I looooove my greek yogurt and I looooove my cool whip, so I decided to go with a chocolate peanut butter truffle. This recipe literally took 15 minutes to make and it is super duper delish and healthy! If you do not use my homemade protein bars for this recipe, feel free to use any other low glycemic peanut butter protein bar. If you prefer to use another crunchy or chewy treat as one of your layers, make sure it is LOW-MEDIUM GLYCEMIC! If you are not sure, ask me:) First, mix the chocolate protein pudding layer in a large bowl by mixing all ingredients well with a mixing spoon. Second, make the peanut butter mousse layer by mixing all ingredients well in a large mixing bowl with a mixing spoon. Once these two mixtures are done, get out the truffle bowl, whipping cream, and protein bars. Add half of the chocolate protein pudding layer to the bottom of the bowl. Smooth this layer so it is evenly spread on the bottom. Next, add half of the peanut butter mousse over the chocolate layer. Make sure to spread evenly. You will now add half of the whipping cream over the peanut...
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