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!

Simple Cereal Bars -Gluten Free!

✨Simple Cereal Bars ⁣✨

⁣

Bonus: They are gluten free and can be refined sugar free!!! ⁣

⁣

Recipe: ⁣

—Bars—⁣

2 cups Cheerios ⁣

1/4 cup maple syrup ⁣

2 tbs honey ⁣

6 Tbs creamy peanut butter -natural works best! ⁣

⁣

Melt maple syrup, honey and peanut butter together (stove top or microwave) ⁣

⁣

Fold in Cheerios and press into a parchment lined baking dish;⁣

In the shape of a square. Refrigerate 30 min, best overnight.⁣

⁣

—Chocolate topping—⁣

1/2 cup chocolate chips —I used @lilys_sweets  to keep it refined sugar free. ⁣

1 tsp coconut oil⁣

⁣

Mix together and microwave 30 sec at a time and stir, until melted together. ⁣

⁣

Pour over set cereal bar and freeze 30 min. ⁣

Cut into squares and enjoy! ⁣

Store in the fridge. ⁣

⁣

Creamy Peppermint Candies

Minty sweets are one of my favorites during the holidays. When that cool rush of flavor wafts over your tongue you can't help but think of cooler days and longer nights.

So I decided this years neighbor gift would be these delicious Creamy Peppermint Candies. They are the perfect combo of mint and cream that melt in your mouth upon contact.

Bonus: They are so easy to make, require only a few ingredients, and NO BAKING or REFRIGERATION is required!!!


Grab an apron and pipe away!

Ingredients: 
yields ~200-250 nickle size mints (5 cups of mints) 
1-8oz package of cream cheese, softened 
5 cups of powdered sugar
1-3 drops of peppermint extract (Depending on how "minty" you want it. Less is more with this stuff)
1/2 tsp vanilla extract
1-2 drop of green food coloring (depending on how "green" you want them to be, i was going for fresh mint so I kept it light)


Directions: 
On a large flat surface or baking sheet layout parchment paper.
In a stand mixer, beat cream cheese until smooth.
Slowly add in powdered sugar until well combined.
Beat in vanilla, food coloring, and peppermint extract until smooth.
Fill a frosting pipping bag fitted with a star tip with the mixture.
Pipe nickle size mints unto the parchment paper and allow to air dry for 8-12 hours.
Using a knife, gently scrape the mints off the parchment paper and place in an air-tight container or jar for storage.

They will last about 2 weeks un-refrigerated, 1 month refrigerated, and will freeze for up to 4 months.

ENJOY!

P.S. I packed mine up and gave them to our neighbors for Christmas.

 
 

Protein Cinnamon Swirl Bars

I love Jamie Eason recipes. 

They are made with simple natural ingredients, 

very adaptable to your personal taste, and of course, delicious. 

These bars are one of them. 

This is truly a dish one may easily devour half of without even thinking.

 Be warned. 

These bars are a perfect after treat to enjoy with some coffee or tea.

These will also make your house smell like cinnamon bliss. 

Not a bad thing at all. 

I did adapt the recipe to the ingredients I had on hand, (you can find the original recipe here), and these are definitely something I plan to keep stocked in my freezer when in need of a sweet treat.

Ingredients:
Swirl mixture: 
 1/4  cup truvia ( or 1/4 cup sugar or sugar sweetener of choice)
 2 tsp cinnamon
Batter
1 1/2 cups oat flour
2 scoops protein powder ( I used this one)
1 tbs baking powder
1/2 tsp salt
6-7pks truvia  ( 1/4 cup sugar or sugar sweetener of choice)
2 egg whites
1 cup almond milk
1/3 cup applesauce, unsweetened.

Directions:
Preheat oven to 350 degrees F.
Spray and 8x8 baking dish with non-stick spray.
Mix ingredients for swirl mixture together and set aside.
In a large bowl, mix together all the dry ingredients first, then fold in the wet until  all the ingredients are blended well together.

Pour approx. 1/4 batter into the prepared baking dish.
Lightly coat that layer with 1/2 the swirl mixture.
Then pour the rest of the batter mixture on top of that,
and then rest of the swirl mixture on top of that layer.

Gently poke a knife into the poured layers and draw swirls throughout it, creating a marble affect.

Bake for 25-30 min, until a knife comes out clean.
*About 20 min in, I covered the dish with some aluminum foil to keep the top  from burning.

Let cool for 10 min,

ENJOY!

Homemade Hot Cocoa

I could literally have hot cocoa every single night.

Hot or cold weather. Seriously.

Something about it just says "cozy, comfy, relax"; 

words I need to hear almost every day after work.

Also, the drink is not complete without marshmallows. A lot of marshmallows.

Only a few actually make it into the cup though, the majority, and by that I mean by the handful, end up in a small cup that I can gobble up while enjoy my creamy, rich, chocolaty drink.

This drink has a definite strong, rich, chocolate flavor, and is not as sweet as the store bought kind but leaving out all those additives your giving yourself a real treat.

So whip out your food processor or blender, boil some water, gobble marshmallows while you wait and enjoy a cup

Ingredients:
3 cup dry milk
1 1/2 cup cocoa powder

2 cup powdered sugar
2 tbs corn starch
1/4 tsp salt
1/4  cup chocolate chips


Directions: 
Blend everything together in a food processor. ( Had to do this in 2 batches because I have a small food processor)

To Make: 
2 tbs hot cocoa
8oz hot water or milk of choice.

Enjoy with some marshmallows,  lots of them 

Nutritional Information 

Makes ~55 servings

1 serving=2tbs

40 cal * 8 carbs * 1g fat * 1g protein *1g fiber

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!!!! 

Good Ol' Healthy Banana Bread

Sweet breads are one of my favorite things to bake. They are so easy and they are easily adaptable to your personal dietary needs. For this banana bread I was looking for sweet without the calories and low in fat because I don't need any more of it.

 

For extra sweetness (besides the brown sugar) I used 3 very ripe bananas and applesauce. They pair well together as both add moisture and natural sweetness as well as help hold the bread together.

I also used whole wheat flour, actually stone ground wheat flour. Now, honestly I didn't know what the difference was between regular whole wheat flour and stone ground, but now that I've cooked with it a few times I have found they are very different. Stone ground is not a "fine" flour, its actually quite rough and absorbs moisture like the dickens. It's terrible for making tortillas but fantastic for breads!

I found the best way to use this flour when I don't want a super dense bread is to blend it with my cup blender--similar to a magic bullet. I blend a cup a time and viola! soft, sifted, fine flour.

Anyways, this banana bread was perfect for breakfast and also dessert. I hope you enjoy.

Ingredients:
Makes 1 large loaf or ~ 2 small loafs
2 1/4 cup whole wheat flour
1/4 cup brown sugar
1/2 cup apple sauce
1 1/2 tsp baking soda
1/2 tsp salt
3 ripe bananas
2 tsp cinnamon
1 tsp vanilla
4 large egg whites
handful of chopped walnuts

Directions: 
Preheat oven 350 degrees F. 
Mix whole wheat flour, baking soda, salt, cinnamon,  and brown sugar  together in a large bowl. whisk together egg whites, vanilla, and apple sauce in a smaller bowl. Pour wet ingredients into the large dry ingredient bowl and stir until well combined.
Smash 3 very ripe bananas in a bowl with a fork--don't over smash, you want it to still have chunks of banana throughout the mush.
Blend the smashed banana into the mixture. Add in walnuts if desired.
Pour into 9x5 bread pan.

Bake for 1 hour, until knife come out clean.

Let cool for 10 min before serving.

Enjoy!

Nutritional Information w/ nuts:

Servings ~15 slices. Serving size: 1 slice

110 calories * 17 carbs* 1g Fat* 4g protein * 3g Fiber

Apple Hand Pies

PIE...

The delicious baked dish that can hold in itself a savory meal or a decadent dessert. 

Pies were historically created as an easy storage and carrying method of cooking--The first pies were actually called "coffins" or "coffyns" (the word actually meant a basket or box).--Pie History 

In this case I wanted to make something even more mobile, 
a pie you could hold in your hand, 
something you could easily mingle with, 
something you could pair with a nice cup of tea,
 or a smooth sip of coffee; 

I give you the hand pie.

Recipe adapted from Just a Taste 
Ingredients: 
Dough
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp sugar
3/4  cup coconut oil, solid, divided
1/4 cup butter, cubed
1/2 cup plain greek yogurt

 Apple Filling
2 cups granny smith apples
1 tsp cinnamon
2 tbs sugar
2tbs flour
2 tsp lemon juice

Egg wash
1 egg  +1 tbs water


Directions:
Pulse flour, salt, baking soda and sugar together. Add coconut oil 4 tbs at a time and pulse until flour starts to crumble. Pulse in cubed butter. Add in greek yogurt 4 tbs at a time and pulse until mixture is wet and quite crumbly .

Dump onto a floured surface. Fraisage the dough together and then kneed 5-8 times. Roll into 8x10in rectangle. Dust top with flour and roll into thirds--like a coil.

Turn 90 degrees and roll out dough again into an 8x10 rectangle

Fold again into thirds and then tightly wrap in plastic wrap and refrigerate for 30 min. (you can store in fridge up to 5 days if making ahead of time)--if you are pressed for time you can refrigerate for 10-15 min, just to get a  solid form.

Preheat oven 425 F.

Once set for 30 min in the fridge, remove from fridge and let sit on counter for  10-15 to soften a bit. Roll out into ~12x12 to 14x14 square.

Using a 3in biscuit/cookie cutter and cut out as many circles as possible; molding and re-rolling out the dough as needed.

Evenly space out dough circles on a parchment lined baking sheet.
Spoon about 1 tbs worth of filling into the center of the circle and top with another circle.

Seal edges with a fork--don't be afraid to push down on the top circle and apply a good amount of pressure to seal because these puff up quite a bit!

Brush each pie with an egg wash, and using a sharp knife slice air vents into the tops of the dough.

Sprinkle with a little sugar, if desired, and bake for 15 min, until tops are a golden brown.

Let cool for 10 min before serving.

ENJOY!!!!

Mug Chocolate Protein Cake

The post-workout dessert is my favorite. 

I have to workout after work which puts my dinner and/or my 6th meal( snack) after the fact.
Now, I am trying my best to stick the the rule of "no starchy carbs after 7 pm" ~3 hours before I go to bed,  and it's hard, until I found this! 

Packed full of protein, I can now have my cake and eat it too!!! 

Chocolate cake, on a bed of greek yogurt surrounded by sweet slices of banana. Yummy. 

Oh and bonus, it only takes about 2 minutes to make. 

Adapted from Sprint to the Table

Ingredients: 
3 tbs egg whites
1/4 cup oats (blended)*
1 truvia packet
1/2 tbs ground flaxseed
2 tsp cocoa powder

1/4 cup greed yogurt
1/2 tsp vanilla
1 truvia packet
cinnamon to taste
chopped banana

*I took 1/4 cup rolled oats and pulse blended them until they became a powder.

Directions: 
Thoroughly mix blended oats, flaxseed, egg whites, truvia packet, and cocoa powder in a mug.

Microwave for ~1 min until cooked. 

Stir together greek yogurt, vanilla, truvia, and cinnamon in a small bowl . 
Gently remove cake from mug and place on top of greek yogurt. garnish with chopped banana. 

ENJOY!!!!

Nutritional Information:

222 cal * 31 carbs * 5g fat * 18g protein* 6 fiber*

Heavenly Chocolate Strawberry Cheesecake Quick Cake

My oh my, am I loving this quick cake.

Honestly, it makes making dessert so much more exciting because I don't have to slave over it.

I just pop it in the microwave for 1 min, think of some awesome topping...

like strawberry cheesecake, 

and then eat it.

Yup.

Yum.

Yours.

Ingredients:
3 tbs quick cake mix--hit your head on a counter because you didn't think of this, easy recipe HERE

2 tbs water
1 tbs plain greek yogurt
2 medium strawberries.
1 tsp cheesecake pudding, sf/ff


Directions: 
Make your topping first, because your quick cake will be done in a minute...no really.

Add in greek yogurt and pudding, blend away unil you have a creamy yet till strawberry-chunky frosting.

Mix cake mix and water in a mug very well.
Microwave for 1 min.
Gently tap out baked cake from mug.
cut in half.
Layer half of your frosting on one half of the cake. Top that with the second half and then frost the top with the rest.

ENJOY!!!!

Nutritional Information

1 cake

125 cals * 28 carbs * 1g fat *  3g protein * 1g fiber

Oat Drop Cookies

 

No sugar, No eggs, No butter. 

When I saw the recipe for these on Shape magazine I was all for it! 

They have 10 delicious healthy and easy-to-make cookies for the healthy-minded foodies--ME!

You can find them all HERE.

I decided to make these for last minute Downtown Abby watching party and they were a perfect pair for the tea! 

I took the original recipe and made two different types of cookies in one batch: Sweet Cranberry Oat Drops, and Cinnamon Raisin Oat drops. All I did was make the base*, cut it in half, and add the "extra" ingredients I wanted to make them unique.

These are healthy enough to eat for breakfast---no joke.

Easy bake, no mistake. 

Ingredients
*Base
2 cups rolled oats
1/3 cup applesauce
3 very ripe bananas
1/2 tsp salt
1tbs ground flaxseed
1 tsp vanilla extract

Sweet Cranberry
2-3 tbs dried cranberries

Cinnamon Raisin
2-3 tbs raisins
1 tsp cinnamon

Directions:
Smash bananas in a small bowl. Add vanilla and apple sauce and mix well. Add in oats,salt, and flaxseed and mix until well incorporated.
Divide dough in half--I just pushed half of the dough to the side of the bowl.
Fold in dried cranberries to one half of  dough.
Fold in 1 tsp cinnamon and raisin in the other half of the dough.

On a parchment lined baking sheet, press out drops of dough into cookie shapes.

Bake for 20 min-until edges are golden brown.

ENJOY!!!!

Heavenly Chocolate Coconut Quick Cake

So this past week I discovered this amazing, seriously the fastest single serving mug cake, recipe and I have been over the moon with joy knowing that I can whip up a cake in 3 easy steps, using only 3 easy ingredients. (Click HERE to see how!)
Oh yeah, and not worry about it because its only 105 calories per cake.

So once I calmed down from my healthy sugar rush, I got to thinking of things I could add to this cake.
Since making it was so easy why not spend that extra time creating a decadent topping to pair with it.

Thus, Chocolate Coconut Cake. oh yeah.

Ingredients:
Cake
3 tbs of blended cake mix
2 tbs water
Frosting
3 tbs plain greek yogurt
1 packet truvia
1/2 tsp pure vanilla exact
2 tbs shredded coconut

Directions:
Make the frosting first--since the cake part is so fast!
Blend greek yogurt, truvia, and vanilla extract in a small bowl.

Place 3 tbs blended cake mix and 2 tbs of water in  a large mug and microwave for 1 min.

Gently pull out cake from mug and cut in half--I used a serrated knife since the cake is sponge-like.
Gently spread 1/2 of the greek yogurt frosting onto the bottom half of the cake and top with 1 tbs of shredded coconut. Place top half on cake on top of the frosted half and gently frost it and sprinkle with the other tbs of coconut.

 Feel free to add  anything else you want. I added a few pieces of chopped chocolate just for fun.

ENJOY!!!!

Nutritional Information

1 cake

109 cal * 24 carbs* 0 sat fat * 2 g protein * 0 fiber

Heavenly Chocolate Quick Cake

Alright my friends, stop everything.
This dessert, as the original Pinterest post stated, is genius, pure genius.
I give many hugs and thank you's to the amazing person who decided to put a box of angel food cake and a box of any other flavor cake mix together and microwave it. Genius, I say.

So yes that is what this quick cake is. Angle food cake, regular cake, and water.
Easy, delicious.......oh and did I mention...HEALTHY!
Yup, 105 calories a cake :)


Gahh. I can't get enough of this stuff. I love making those microwave, single serving cakes since my husband never has a sweet tooth--and I always do. They're perfect.

Now, the chocolate single serving cake I've made is delectable and healthy;
But this one, blows it and all microwave mug cakes out of the water for easiness sake.

 

3 steps. 3 ingredients. Really that's it.

Ingredients:
1 box of angle food cake (has to be angle food cake because it comes with egg whites, the leavening for this recipe)
1 box of dark chocolate cake mix (or any flavor of cake you want!)
2 tbs of water

Directions:
Mix the 2 boxes of cake mixes together.
Scoop out 3 tbs mixed cake powder and place in a large mug.
Add 2 tbs of water to powder and mix well.
Microwave for 1 min.

 DONE!
AMAZING!
YES. YOU CAN EAT THE WHOLE THING.

Top with anything you want: fruit, ice cream, whipped cream, more chocolate (my fave)

ENJOY!!!!

Nutritional Information

 Mix makes 35 cakes; 

serving size: 1 cake

 105 cal * 24 cabs * 0 sat fat * 2 protein * 0 fiber

Brownie Bits: For your Ice Cream!

Ice cream can really hit the spot when you have sweet craving but don't want to feel weighed down by the cakes, cookies, and bakes. 

And now days, you can buy healthy ice cream, or better yet, frozen yogurt, with half the sugar/fat and never feel the guilt (just look out for the fake additives in some of them).

BUT, I also love ice cream with other dessert things in them...brownie bites, cookie dough, gummy bears...okay, I add those in myself...but really, having something to nibble on while you swivel cold creamy sweet ice in mouth is a wonderful experience.

But alas, those fillings come with a heavy calorie price that add up REALLY fast--No matter how healthy you try to buy your ice cream.

So I made an alternative.

This delectable alternative came when I was craving chocolate and ice cream at the same time (yes, it can happen). 
In my freezer I had all natural strawberry and slow churned vanilla bean: two great combos for chocolate. However, I didn't have any chocolate sauce to drizzle and really wanted some more "bite" to my dessert.

So I made my bites, swirled them into a cup of the two ice creams and enjoyed each bite with a bit of chocolate brownie bliss.

Mhmm.

Ingredients
1-2 tbs cocoa powder (More powder equals larger bits)
1 tsp + more almond milk
1 tsp coconut oil


Directions:
Place all ingredients in a small bowl or cup and mix very well. The mixture will clump up but should still be gooey.
I popped mine in the microwave for ~20 sec.
Add more milk if you want it more runny.
Then plop mixture on top of ice cream.
Mix well.
The brownie mixture will harden upon contact with ice cream making each bite full of delicious brownie bits for you to enjoy.

                                                            ENJOY!!!!

                                       up next: cookie dough bites! oh yeah.