Chocolate Chip Sweet Potato Bread

Ingredients 

2 cups oat flour 

1 large sweet potato, peeled 

1 tsp vanilla 

1 tsp baking powder 

1 tsp baking soda 

1/2 tsp cinnamon 

1 tsp pumpkin pie spice 

1/4 tsp salt 

1/4 cup coconut oil 

1/2 cup egg whites 

1/4 cup maple syrup 

1/2 cup Chocolate chips * dairy free, if needed

Directions 

Preheat oven 350 F. 

Prepare /line a 8 x 5 loaf pan

Cut sweet potato into chunks. Place in a microwave safe bowl. Add a little water to bowl of sweet potatoes and microwave 5 min. 

When cooked, add to a stand mixer. Blend until mashed. Add egg whites, vanilla, maple syrup, and coconut oil. Blend until combined. 

In a separate bowl add oat flour, salt, baking powder, baking soda, salt, pumpkin spice and cinnamon. Stir to combine. 

Add dry ingredients to wet. Blend together. 

Fold in chocolate chips. 

Pour mixture into loaf pan. 

Bake 35-40 min. Until knife comes out clean. 

Let cool. 

Enjoy! 

Chocolate Peanut Butter Protein Cups

 

 

Makes ~12 Large Cups

Ingredients: 

 

1 cup PB powder, I used PB Fit

6 tbs of milk, separated I used almond milk 

2 scoop vanilla protein powder

2 tbs coconut oil 

1 1/2 cups of semi-sweet chocolate chips 

Directions: 

  

Line muffin tin with liners. I highly recommend silicone liners. 

 

Filling

1. Mix PB powder and protein powder in a bowl. 
2. Add in 1-2 tbs at a time of milk and mix thoroughly. Repeat until mixture becomes sticky/tacky. If you can grab it and roll it into a ball, you've added enough liquid. Over doing liquid is o.k., it will just be more messy creating the cups but equally as delicious.
   

Chocolate Coating

1. Add chocolate chips and coconut oil to a bowl and melt in a microwave, 30 seconds at a time, stirring in between. You can also melt over a stove top using the double broiler method. 
2.  Scoop 1 tbs melted chocolate into each muffin space and freeze 10 min. 
3.  While they are freezing roll PB/protein mixture into ping-pong sized balls.--a little more than a tablespoon.
   
4. When frozen, place PB/protein ball filling on top of frozen chocolate. Gently press on the ball and spread evenly over the bottom chocolate layer. I found dipping my finger in a little water helped do this easily.
5. Scoop 1 tbs on top of filling and ensure it is covering all of it. 
6. Freeze for at least 20 min. 
7. Pop them out of the mold and store in the fridge or freezer. 

Enjoy!

Nutritional Info:

*Subject to change based on ingredients used. 

 

Using nestle semi-sweet chocolate chips

219 cals * 20 g carbs * 4 g fiber * 10 g fat * 11 g protein

 

Using Lily's semi-sweet chocolate chips 

144 cals * 13 carbs * 11.4 g fiber *8.6 g fat * 10 g protein

No-Bake S'mores Bites

Makes ~ 8-10 bites

Paleo + Gluten Free

Ingredients

Crumble 

1 1/2 cup oat flour, regular oats can be blended into a flour (GF if needed) 

3 tbs nut butter, I used natural peanut 

10 dates, chopped 

1/2 tsp salt

3 tsp maple syrup 

1/4 cup milk of choice, I used almond milk ,unsweetened 

Chocolate Coating 

6 oz of chocolate 

1 tbs coconut oil 

8 Large Marshmallows 

Directions 

In a food processor, process all but the milk ingredients together until it makes a crumble. Slowly add in milk and pulse until the crumble starts to stick together.You should be able to grab some and form it into a ball and it doesn't fall apart. 

Dump mixture on to parchment paper. Grab a golf ball sized amount of mixture and roll into a ball. Then flatten ball with your hand to be about 1/2 inch thick. Square sides. 

Alternatively, you could roll out the mixture under two pieces of parchment paper and cut out squares the same width of the marshmallow lying on its side.  

 

Place marshmallows on top, lying them on their side. I found if I pressed the marshmallow into the mixture it would stick better. 

Heat chocolate and coconut oil together. Either double broiler method or microwave--30 seconds at a time, until melted. 

Spoon chocolate over the prepped marshmallow/crumble bites and let drip on a cooling rack for a minute or two. 

Place in freezer for 20 min, until chocolate is hardened. 

Store in a sealed container in the fridge. 

Enjoy!

Chocolate Peppermint Roll

What a treat! And so easy!

 You know I've never made a "roll" before because I had a fear that I was going to mess it up. The whole flipping, rolling, unrolling thing, kinda freaked me out. But boy, am I glad I tried. It was a cinch and really hard to mess up, and if you do, such as get cracks, don't worry that delicious filling you made fills in the cracks. It's amazing.

This roll was inspired from the good ol' pumpkin roll I'm sure many of you saw this past Fall, but I wanted to make this one a little more Christmas-y, thus the peppermint.

Oh, and of course chocolate, everything is always better with chocolate.

On a healthy note, I cut the sugar in half from the original recipe I found on My Baking Addiction (go check out her recipe and photos, they are stunning), used greek yogurt instead of sour cream, and used my flax seed egg replacement* since I was short one egg, and these babies still got rave reviews.

Only thing I would say to be mindful of is the peppermint extract. This stuff is strong! So be careful measuring and feel free to adjust the amount based on personal preference.

Go indulge in some chocolate peppermint heaven.

Ingredients:
CAKE

3/4 cup flour
1/4 cup powdered sugar
2 tbs cocoa powder
3 eggs*
1/2 cup  granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2/3 cup greek yogurt

*If you don't have enough eggs you can mix 2tbs ground flax-seed with 3 tbs water, stir and let sit for 3-5min to make one egg replacement.

FILLING
1 8oz package of cream cheese, softened
1  cup powdered  sugar
6 tbs butter, softened
1 tsp vanilla
1 tsp peppermint 

Directions:
Preheat 375 degrees F.
Line a 15 x 10 pan with parchment paper and spray with non-stick cooking spray. set aside
Sprinkle a clean tea towel with 1/4 cup powdered sugar. Set aside.

In a large bowl combine flour, cocoa powder, baking soda and powder,  and salt. Slowly add in eggs, vanilla, sugar and greek yogurt. Mix until well combined. 
Spread batter evenly into prepared pan--It's okay if if the batter doesn't fill the pan, it will expand.

Bake for 13-15 min until top of cake bounces back when touched. Immediately flip cake onto prepared tea towel. Beginning with  narrow end, roll up towel and cake together into a roll and let cool on a wrack for 15-20 min.

To prepare filling, beat cream cheese, powdered sugar, butter, vanilla, and peppermint until smooth.
Carefully unroll cake, remove towel. Spread cream cheese mixture over cake  and re-roll cake. Wipe off any excess mixture and wrap and plastic wrap and refrigerate for at least one hour.

Slice and enjoy!!!! 

Chocolate Cake-Single Serving

All right chocolate lovers

This one's for you. 

Seriously, 

only for you. 

Single serving chocolate bliss  that you don't have to feel guilty about, because it's healthy in the best chocolaty way.

Cake Ingredients
2 tbs whole wheat flour
1 tbs all purpose flour
1 tbs Cocoa powder
3 tsp brown sugar
1 packet Truvia sugar
1/4 tsp baking soda
1/8 tsp salt
2 tbs unsweetened applesauce
2 tbs almond milk
1 tsp vanilla 

Directions:
Mix all dry ingredients in a mug or small baking dish (ramekin) very, very well. Add wet ingredients and mix very, very well. 
Microwave for 50-75 sec. (All microwaves differ. Stop occasionally and check to see if cake is formed and no longer runny)


Chocolate Drizzle
1 tsp chocolate chips
1 tsp cocoa powder
2 tsp coconut oil
2 tsp almond milk

Place all ingredients in a small microwave save bowl. Microwave for 20-30 sec. Watch carefully, you do not want to burn chocolate chips. It is okay if not all the chocolate chips are melted the mix should be warm enough that when you stir it they should melt. 

Drizzle over cake....

It's okay to lick your fingers....and the fork...and the plate.... no judgement here. 

 Enjoy!!!!

Nutrition Information:

Cake Only 

96 cal * 26 carb * 0 Sat Fat * 2 g protein * 4 g Fiber

Drizzle Only

Recipe above makes 2 servings.

43 cal * 1 carb * 4 Sat Fat * 0 g protein * 1 g Fiber

Chocolate Espresso Milkshake

It's been really hot at night here in the mid-west so a cold, chocolate, milk shake sounded phenomenal; So here is what I created. 

Note to everyone: If you freeze your bananas make sure you peel and cut your bananas before you freeze them. I had the "cut into thirds" part but the peeling I forgot and trying to "peel" a frozen banana is messy, mushy, hand freezing adventure in-and-of itself and I do not wish it upon anyone. 

So make this healthy milk shake and think happy thoughts!

Ingredients: 

• 1/2 frozen banana (precut and peeled before frozen)

• 4 frozen coffee ice cubes  or 2 tbs instant coffee granules (I froze coffee in an ice cube tray)

•  8oz unsweetened vanilla almond milk (or any milk of your choice!)

•  1 ½ tbs cocoa powder

• 2 packets Truvia or any sweetener of your choice!

• 1-2 tbs Chocolate chips or 5 dolci frutta pieces (if you don't know what these are, FIND THEM!)

Directions:

Place milk, banana, ice cubes, cocoa powder, Truvia and chocolate of choice--in that order--in a single cup blender (I use a GE Rocket Blender) till smooth and creamy. 

Enjoy with a bendy-straw—oh yes, it makes it that much more enjoyable. 

Enjoy!!!!

EDIBLE COOKIE DOUGH

This was my first time trying this...chickpeas (or garbanzo beans) recipe. I was nervous but they turned out pretty good.I think the dough itself could have been sweeter so I baked them and once the chocolate melted all over them I was in heaven. SCRUMPTIOUS!

 Recipe adapted from greenlitebites.com, chocolatecoveredkatie.com, texanerin.com. (yup they all have something a little different so I thought I would try them all!)

Ingredients:

• 1 can of chickpeas (drained and dried well)
• 1/8 tsp salt
• 1 tbs vanilla extract ( I love the taste of vanilla, feel free to use less)
• 2 tbs of PB2 (or any natural nut butter)
• 1 tbs honey
• 1 tbs agave
• 2 tbs of ground flax seed (I made my own in my little blender)
• 1/4 cup almond milk (any kind you like!)
• 1/4-1/2 cup chocolate chips!
• any type of sweetener you want. Taste test as you go!!! :)

Directions:
*I used a blender (VERY HARD)but do-able so have no fear, but if you have a food processor you're golden!
Place milk, vanilla, honey, agave, chickpeas, salt, pb2 (or nut butter), and ground flax seed in blender or food processor and BLEND until smooth and creamy.

If using a blender, use LOW setting and you may have to stop, mix, and start several times to make sure all chickpeas are being blended.You may also want to try adding a little more milk, but I didn't need to.

Then fold in chocolate chips with spoon or spatula...
THEN EAT!!!

 SO WHY DO I HAVE 2 DIFFERENT PICTURES OF COOKIES?
Because I decided to bake mine!

preheat oven 350 degrees

The miss-shaped gloop one to the left, is a fully 12 min baked cookie. Delicious, but not really cookie form.

So, taking from chocolatecoveredkatie, and Texanerin, I added in a little more than 1/8 tsp of BAKING POWDER and they came out flatter and still DELICIOUS!

 

ENJOY!!!!