Tag Archives: chocolate

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:

https://youtu.be/_O2KZ3v5Suw

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.

Enjoy!!

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!!!

Crust:

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.
Filling:

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 🙂