Tag Archives: chocolate

Creamy Chocolate Date Candy

I don’t know what to call these, but for real, they taste like candy. I swear it’s like eating a twix or snickers, or something I remember from childhood. I can’t put my finger on exactly what these taste like, but they taste like a candy bar. I’m sure I’m not the first person to come up with this, but here’s my story: I’m in the final weeks of pregnancy, and I read some studies about the benefits of eating dates for natural cervix dilation and even shortened labor lengths. Debatable sure, but there are a couple of studies out there that made me say, shoot, worth a try! This means eating 3 large medjool dates every day from 36weeks onward. I mean dates are delicious, but they get really old really fast when you eat them every single day! And with my glucose intolerance, I am tasked with eating these instead of other fruit in my diet, and pairing them with some protein/fat to help delay their sugary release into my bloodstream! So I’ve been eating them with a lot of peanut butter, almond butter, pecans walnuts, and pistachios. Lately, I’d say in the last week or so, my craving for chocolate and sweets in general has suddenly skyrocketed, and sticking to my diabetic diet is becoming increasingly difficult. So in my boredom with eating the same old, the fact that I’ve hopefully got only a week left to go, and in light of my intense chocolate cravings, I came up with a chocolatey modification of my typical nut butter/date snack.

Here’s all I did: Cut open several medjool dates and remove the pit. Fill this opening in the middle with peanut butter or almond butter (while both are good, I prefer the peanut butter ones by far!). Then I popped these into the freezer for about an hour. Next I put some 80% dark chocolate into the microwave, stirring about every 10 seconds until melted (for a total of about 40seconds but depends on the amount of chocolate and your microwave). Then I rolled the dates in the chocolate and returned them to the freezer to set. I recommend storing in the fridge to keep everything intact and from melting! These are delicious and decadent, and not diabetic friendly, but if we compare them to a Twix or snickers bar, these are packed full of micronutrients, antioxidants, vitamins, minerals, no preservatives or fake foods, and way less refined sugars. So, I call this a win :). YUMMY.

Soft pumpkin chocolate chip cookies

These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and  shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂  I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:


You need:

1 can pumpkin purée

1.5 cup blend of oat and buckwheat flour

3/4 cup coconut flour

1/2 cup melted vegan shortening

1 cup coconut sugar

2 tsp vanilla

1/2 cup soymilk

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp nutmeg

1+ cups choc chips (my fav brand is Guittard)

1tsp each baking soda and powder

1tsp apple cider vinegar

Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which  is a technical baking term;) Enjoy!!

Chewy Dark Carob Cookies 

Soft, chewy, chocolate, and full of super healthy ingredients!  I think the cobo of the molasss and buckwheat turn these carob cookies into something deep and dark, and this is a very good thing! Enjoy with a glass of almond milk, or use two cookies as to make a peanut butter and banana mini dessert sandwich (not pictured but definitely tested!). 😀

You need:

3/4 cup black soy beans (you could probably subs black beans)

1/3 large avocado

Carob 1/2 cup

Molasses 3TBs

Walnuts 1/2 cup

Flax 2 tbs

Buckwheat flour  1/4 cup

1 tsp almond extract

2 tsp quinoa milk (or plant milk of choice)

2 tsp baking powder

2 tsp psyllium 
Throw all ingredients in a blender or food processor except for flour and psyllium; place those in a mixing bowl instead. Then pour contents of blender into mixing bowl and complete the mixing. Then scoop onto a baking sheet. 
Bake at 400F x10min and enjoy!

3 ingredient chocolate chip cookies 

Simple. Healthy. Vegan. The indulgent part here is the mini chocolate chips, otherwise only whole plant foods! So of course you could make the chips optional or suns for raisins or something, but what can I say? Chocolate.
You need:

2 very ripe Bananas

1.5 cups rolled Oats

1/3 cup mini chocolate chips (I like Enjoy Life brand)

Yields about 14

Combine all ingredients in a bowl, mashing banana and oats before adding the chocolate chips, and drop by sooonfuls on lined cookie sheet. 

Bake at 350 x 15min.
That is it! Store in sealed container in the fridge, but the texture is best when fresh.


Chocolate Cinnamon Protein Granola

When it comes to sweet foods, I usually say that if it doesn’t have chocolate, what’s the point! However, I make an exception to this when it comes to cinnamon. Cinnamon rolls.. Will have to work on a recipe for those. In the meantime, I wanted to try COMBINING chocolate and cinnamon in this granola recipe. The combo of having both cinnamon AND chocolate is so good!  As you have probably noticed with many of my sweet recipes, I like using ripe bananas for a natural sweetener and oil substitute in one! If you don’t like bananas or have an allergy, you could subs applesauce, but it won’t be as sweet naturally as the bananas and you might need to add another sweetener.  
You need:

-about 3 cup mix of gf oats/seeds/flaxmeal/puffed cereal of choice

-2 bananas, ripe

-1 tsp vanilla

-chocolate protein powder, 1/2 scoop

-2tbs cinnamon

-1/3 cup cocoa powder 

-1 Tbs each melted coconut oil and sunflower butter

Put all liquid ingredients in a blender. Mix dry ingredients in a bowl, then pour liquid ingredients into dry and mix well.

Spread onto cookie sheets lined with parchement paper. If you want crumbly granola, spread this mixture very thin, but I make mine fairly thick and then get bigger granola pieces that I can pick up and munch!

Bake at 325 F for 45min, sprinkling more cinnamon on once removed from oven. Let cool and break into pieces. Super crunchy, tasty, nutritious. Enjoy!

Store in air tight container or ziplock.

Chocolate Chia Protein Cookies

A cookie nutritious enough that you can eat it for breakfast? Sign me up! I used to eat Oreos and milk for breakfast as a kid. Not the best start to the day, but try these out instead with some protein and brain food, and you can feel good about chocolate cookies for breakfast. Really it is just like eating oatmeal 🙂 These are nice and chewy and soft.
You need:

1 egg (or flax egg)

 3tbs coconut flour

1 cup gf rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp almond extract

1 tsp vanilla extract

1/4 tsp cinnamon

1tbs carob powder

6 tsp chia seeds

1 small ripe banana

2/3 cup almond milk

1/4 cup kefir

3 tsp chocolate pb2

1/2 scoop chocolate whey protein
Simply blend together all wet ingredients (including banana) and then combine with all dry ingredients in a bowl. Scoop onto parchment paper or greased foil.

Bake at 350F x 10 min, and enjoy!
Makes 17 cookies

Each cookie:

48 cal

1.5 fat

6.3 carb

1.7 fiber

2.3 protein

Chocolate Protein Cheesecake !

Last week my coworker brought a chocolate cheesecake from Cheesecake Factory. Now that was worth every unhealthy calorie!! It made me remember how awesome chocolate and cheesecake flavors are together (duh since chocolate and cheese are the best foods), and I had been wanting to make a healthier protein packed cheesecake for some time now. So using that decadent one for inspiration, this is my much less rich, but more nutrient dense version, more suitable for daily consumption 🙂 By using fat free cream cheese it greatly reduces the calorie and cholesterol impact in this, and protein powder gives this a boost of blood sugar stabilization. Shout out to Travis S’s fitness YouTube channel for the basic recipe!! This is my new favorite!!!


1/4cup cocoa

1/4 cup almond milk

1/2 cup oats

1/8cup truvia

Mix well in a bowl and press into a greased pie tin and put in 10 min into 250 degree F oven, remove to cool.

1 container fat free cream cheese

2 scoops whey protein powder (I used PEScience cookies and cream!)

Plain nonfat Greek yogurt, 1 cup

2 eggs

1/4 cup almond milk

10 drops stevia

1tsp vanilla

Throw ingredients into a blender until smooth and creamy, then pour into your pie crust.
Chocolate drizzle:

1/16 cup truvia

1/8 cup cocoa

1/8 cup almond milk

1tsp vanilla

Mix well in a bowl and then drizzle on top of your cheesecake. Then bake at:

-250 for 20min, then raise temp and bake at

-300 for 20min

Let cool and then refrigerate overnight fr the best texture and taste results. Trust me, the real cheesecake flavor and texture takes hold overnight!

Makes 8 slices at 140 cal, 2.7fat, 14carbs (1.9fiber, 3.7 sugar), 16 g protein each!

Omg guys, this is SO GOOOOD 😀 Enjoy!





Dark Chocolate Cookies!

Chocolate cookies for Friday. YES. And OMG these are really gooood!  I really think the almond extract enhances the flavor tremendously, so if you like almond, I highly recommend getting and using some almond extract. These are gluten free, vegan, deep dark chocolate cookies, and would you believe they’re high in fiber too? And the fats in them come from avocado of all things, so you aren’t just getting a treat, you are eating your fruits/veggies too 😉 So good, they kind of taste like brownies 🙂 I’m obsessed.

You need:
1tsp baking powder

1/2 tsp salt

1/2 avocado

2/3 cu cocoa

2/3cu coconut flour

1tsp almond extract

Pinch of Madagascar vanilla

1/2 tsp cinnamon

5 dates, softened (30sec in micro with water or soymilk)

1/3cu soy milk

Combine all ingredients together, blending all but flour and cocoa powder first then adding flours last. Then depending on consistency, add up to 1cup water (add little by little) until you have a nice cookie dough that can be rolled into balls and pressed down lightly on parchement paper.

Then bake at 350 for 10min and let cool!

Yields about 16 cookies at about 45 calories each!  2g fat 7 carbs almost 2 g protein, and about 3.5 grams of fiber per cookie! That is a lot of fiber for a cookie, no bran required 🙂
I don’t always do nutrition facts for what I make, but I have recently stated tracking macros just to make sure I’m getting enough of certain important nutrients (like protein and fiber).

Enjoy!! I know I am 🙂


Chocolate Coconut Macaroons

The ingredients for this recipe don’t get more simple. All you actually need is dried unsweetened coconut, very ripe bananas, and vanilla extract. For an added touch you can use cinnamon and chocolate, but these are not required. These went over very well at a recent housewarming party, and could not have been any easier!! 

Use the ratio of 1/2 cup banana/vanilla purée to every 1 cup shredded coconut. I experimented with 3 different levels of shreddedness when it comes to unsweetened dry coconut. Clearly the most finely shredded looks the prettiest, but I actually prefer the taste of the more burnt appearing coarsely chopped coconut macaroons! Something about that texture that was so good! So feel free to experiment in your own! I put some cinnamon on the coarsest shredded ones before baking as well, which may have made them even better! You can enjoy them simply as is, or for an additional treat you can melt some chocolate and either dip or drizzle the macaroons in said chocolate. So easy and so good!!

You need:

Approximately 3 large ripe bananas. I actually blended about 5 but ended up with a surplus of about 1/2 cup at the end.

1Tbs vanilla extract

3 cups unsweetened shredded coconut


Sea salt


Chocolate bar/chips for melting

Blend bananas and vanilla for a sweet creamy liquid. Mix in with shredded coconut and form into little (ping pong sized) balls. Place on greased cookie sheet. Add sea salt and/or cinnamon to the top if you choose before baking.

Bake at 350F for 15-18min, then let cool before removing from pan.
Once cooled and easily removed from the pan, melt 1 chocolate bar with double boiler or in the microwave (30 seconds at a time, stirring between each). Then dip the bottom of the macaroons in the chocolate and place chocolate side up to cool. Place in freezer to escalate this process. Then serve either chilled or at room temp. Enjoy!



Chocolate Persimmon Oatmeal

I don’t know if you live somewhere with access to fresh persimmons, but they are so darn good!! I personally only buy the flat shaped persimmons so that they don’t have to be smushy ripe to consume. This turned out to be SUCH a good combo!

You need:

-1/2 cup whole oats

-1/3 cup soy milk 

– 1 chopped persimmon

– seeds for topping (hemp, chia,etc)

-cinnamon/pumpkin pie spice to taste

– 1 tbs chopped dark chocolate 

Either make oats/soy milk in the microwave or just mix all ingredients except persimmon and seeds together at night and overnight them in the fridge. Then you can just heat for like 30 seconds before topping with seeds and persimmon and eating. Enjoy!!!