Tag: chocolate

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Healthy, Chocolate (Ice creamy) Fruit Bars!

If you’ve been following my blog for while, you know that our neighbor gives us bags, and bags of dried fruits. If you’re new here, well…now ya know! So I try to incorporate them into my recipes, or create recipes using them since we get so many sometimes.

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As you can see, I use a bag of fruit and nut mix. If you don’t have that, and want to make your own…you totally can! This bag has walnuts, figs, dried apple, and dried plums. You can swap nuts or dried fruits if you have different preferences.

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I love craisins!!! They’re good to snack on, put in oatmeal, on smoothies, or even salads. Also, they have a lot of nutrients and vitamins in them. Ya can’t beat that! The same for the cherries too!

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For the Chocolate, I used Lily’s Dark Chocolate, Salted Almond Bar. You can obviously use any kind you want, that’s just the kind I had and I wanted to experiment with it.

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Healthy, Chocolate, fruit bars!

Prep Time5 minutes
Cook Time5 minutes
Total Time4 hours 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 16 servings
Author: admin

Ingredients

  • 2 cups Fruit & Nut mix (I used prepackaged) (Can use an assortment you like)
  • 1/2 cup Craisins (Dried Cranberries)
  • 1/2 cup Dried Tart Cherries
  • 2 cups Heavy Whipping Cream
  • 1/2-1 Lily's Salted, Dark Chocolate Almond bar (1.5-3 oz. Dark chocolate w/almonds)

Instructions

  • In a medium bowl, pour in the fruit & nut mix, cherries, and craisins.
  • Melt the chocolate in a medium saucepan on low stirring constantly, so it doesn't burn.
  • Add the heavy whipping cream and turn the heat up to medium. Whisk constantly until the chocolate is fully incorporated.
  • Remove from the heat and pour into the dry mix. Mix contents until fully combined.
  • Dump into a sprayed 8x8, and chill in the freezer until set up like ice cream bars. It will take 3-4 hours depending on how hard you want them. Enjoy!!!

 

 

 

 

 

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Healthy, quick, and easy Chocolate Waffles w/vegan option. (6-ingredients)

It’s Memorial Day today. A day we remember those who have served, and are currently serving. I know we all like to get together and stuff our faces and play games and stuff…which is fine. That’s why they sacrificed their lives or part of them, so we could have the freedom to do that. Just take a moment out of your day to thank one. Whether it’s someone you know, or someone you meet today!! 

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So I wanted a quick and easy waffle recipe for breakfast this morning…enter google. I found a bunch of healthy recipes but they always seem to include a 1,000-ingredients (Slight exaggeration) “ain’t nobody got time fo dat!” Obviously I had to come up with my own, QUICK recipe, that only takes a few ingredients.

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You can eat this right away or let them cool on a cooling rack to make them crisp-ay!! I was too impatient, and also I like my waffles warm so….yeah.

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Healthy, quick, & Easy Chocolate Waffles! (6-ingredient w/vegan option, Low-Carb)

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Main Course, Snack
Cuisine: Chinese
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 1 person
Author: admin

Ingredients

  • 1 row Lily's Salted Caramel Extra Dark Chocolate Bar (Or 2 tbsp Vegan salted Caramel Chocolate)
  • 1 egg (Or flax egg)
  • 1 tbsp Almond Flour
  • 1 tsp Coconut oil (Melted)
  • 1/4 tsp Baking Powder

Instructions

  • Turn on your waffles iron and spray with coconut oil spray
  • In a small microwavable bowl, melt the chocolate, coconut oil, and Maple syrup.
  • Whisk them together, then whisk in the egg, Almond flour, and Baking Powder.
  • Pour into 2 small waffles iron squares until the green light comes on or however your waffles iron works.
  • I melted peanut butted and drizzled on top! Was SO good, but you can top with literally AnYtHiNg!!

 

 

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Healthy Shortbread Pecan Cookies!

So, one of my all time favorite cookies, is the pecan Shortbread cookies! They’re in between chewy and crunchy with the perfect crumbly-ness. They’re also one of my dad’s favorite, so I figured I’d try to make a healthy version. Now…I won’t lie and say they taste EXACTLY the same, but they’re still delicious! 

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Now, it will probably help to get the eggs out and let them get to room temperature before you mix the wet ingredients all together. If you don’t, the warm butter may clump up from the cold eggs. You don’t have to let the butter cool completely. (I didn’t…too impatient) Another tip is to whisk constantly as you add the butter to the rest of the wet ingredients.

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I used half spelt, and half almond flour to give it a lighter texture. You’re welcome to try all spelt for more of a crunchy texture. I like the way they turned out with half and half personally.

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You don’t have to flatten the cookies, I’m just not sure they’ll flatten on their own. Feel free to try them not flattened if you want! Let me know how they turn out!! You may even be able to add more water to thin the batter so that they will flatten on their own!

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Of course you know me, I gotta add Chocolate to EvErYtHiNg!!! It’s optional of course, but I dipped half of mine in chocolate. I just melted 2, 85% Moser Roth chocolate bars and dipped away!!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

 

 

 

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Chocolate/Cinnamon Chia Bars (Vegan) (8-ingredients)

The other day, I was wanting to make a quick snack to enjoy around the fire. My GO-TO is usually my PBJ Bars, but I wanted to try something different. In one of my recent posts, I made Healthy, Homemade Creamer. I had some of the Cocoa/Cinnamon infused syrup left that needed used up, so thus this recipe was born.

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Now as you already know, if you’ve been following me for ANY amount of time…I…LOVE…CHOCOLATE!!! So, if it has chocolate in it, it’s probably gonna be good. Also, a little secret…it has Peanut butter in it too. Peanut butter and Chocolate are my ALL TIME FAVORITE COMBO!!!

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On top of that delicious combo…it packs a good fiber punch!! Between the rolled oats, craisins, and chia seeds, you’ll have no trouble going to the bathroom. That’s Fo Sho!! Seriously tho…there are so many health benefits in all the ingredients. Peanut butter has protein, maple syrup has magnesium, cocoa (I could almost write a book on the health benefits of that…not even joking. Look it up if ya don’t believe me!)

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If you need a quick and easy snack, that healthy and tastes good…look no further! Only 8-ingredients and you probably have most, if not all of them in your kitchen right now. For real!! Go look, and make these of course. You’ll regret it if you don’t!!

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Healthy, Chocolate/Cinnamon Chia bars (Vegan)

Prep Time5 minutes
Cook Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

  • 1/2 cup Pure Maple Syrup
  • 1-2 tsp Cocoa Powder (Carob works too)
  • 1 tsp Ground Cinnamon
  • 1/2 cup Natural Peanut butter
  • 1 & 1/3 cup Rolled oats
  • 1/3 cup craisins
  • 1/4 cup chia seeds
  • 1/3 cup Almonds (or nut of choice)

Instructions

  • Pour the maple syrup, cocoa, cinnamon, and peanut butter into a medium saucepan and cook on med/high heat until whisked together.
  • Remove from heat and mix in the rest of the ingredients.
  • Place in the freezer for 10-15 minutes for a good gooey bar! Keep them in longer if you want them firmer.
  • Store in the freezer up to 2 weeks...if they last that long! HAHAHA

 

 

 

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Strawberry, Chocolate Truffles (Vegan option)

It was Valentine’s Day when I made these last week. Thus the strawberry, and chocolate. Another lovely combo next to one of my favorites, peanut butter, and banana. If you like that combo, check out my last post Peanut butter, banana bars (Vegan option)

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These are super easy to make, and don’t take a lot of ingredients. They’re a nice sweet treat and are nice for an on-the-go snack. It’s basically a chewy, chocolate covered strawberry!

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I used a small cookie scoop instead of a big one, but feel free to make them bigger if ya want a real mouthful!! So i’m sitting here writing this post, and I asked my sister “what should I write about these truffles??” A lot of times I just don’t know what to write on these posts, because does anybody even read the actual post? Or if they do, what do they want to read, ya know?? Anyways, she says “Say how they’re good even for single people…” HAHAHAHA!! Wow, thanks sis for that tidbit.

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They are delish whether you’re married, dating, or single. So don’t hesitate to try them!! You probably already have all the ingredients on hand too. If you don’t, you can purchase them through the links I provided in the above paragraphs.

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It hard to write about something you haven’t experienced! So guess I have to make them MYSELF 🙂 They look good! (vegan option not followed) – note from sis. I was out of things to write, so I told my sis, write the last paragraph. So there it is! Ha!

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Strawberry, Chocolate truffles (vegan option)

Chill time5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

Truffle ingredients

  • 1 & 2/3 cup Oat flour (old fashioned oats ground)
  • 1 cup fresh strawberries (or frozen ones softened)
  • 4 tbsp Pure Maple Syrup
  • 3 tbsp Coconut oil (melted)
  • 1 tbsp Cocoa powder (Cacao or carob)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Chocolate Chips (Vegan for vegan option)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate bars (4 oz. vegan chocolate for vegan option)
  • 1 tsp Coconut oil

Instructions

  • Blend the strawberries until they're pureed. Mix the oat flour, strawberry puree, maple syrup, melted coconut oil, cocoa powder, and vanilla.
  • Stir in the chocolate chips with a spoon. Scoop out onto a cookie sheet with parchment paper, with a cookie scoop.
  • Refrigerate 5 minutes or until firm.
  • Melt the chocolate bars and tsp of coconut oil in a microwave safe bowl.
  • Take the truffles out of the fridge and cover completely in chocolate. Or if you want, just dip the bottoms in chocolate. They're even good without chocolate on them.
  • Refrigerate again until the chocolate is hardened. Enjoy!!

 

 

 

 

 

 

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Healthy Chocolate Italian Cookies

My boss’s wife makes these cookies every year for Christmas, and gives me some on a plate with a bunch of other cookies. These are always my mom’s, and my favorite. This year I even asked if she had any left after Christmas, and she gave me another plate of them! I decided that I NEEDED to make a healthy version of these because they’re just SO GOOD!!

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Of course I used the flour I’ve been using the most recently. It’s Spelt flour, and it’s like the perfect middle of the road between white and wheat flour. It’s not bleached, and actually comes from Spelt berries. My sister has a flour mill and grinds them for us into flour. So it doesn’t lose it’s nutritional value, like things often do when they’re ground up for too long. (Think coffee, after it’s been ground up too long, it loses a lot of it’s original flavor and often becomes stale.)

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As always, I used Pyure to sweeten it. It called for like a cup and a quarter of white sugar and it only needed 4 tbsp of Pyure. That’s one of the reasons I love Pyure. Not only is it good for you and doesn’t spike blood sugar levels, but you also only have to use a fraction of the amount of sugar you would normally use!

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Now, I thought it was kinda weird when the recipe called for a little bit of Jam, but I went with it and even used a different kind then it called for. Just stick with a berry kind and you should be fine. I went with Crofter’s Organic Blackberry Seedless.

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These didn’t spread out for me at all. They’re supposed to a little, but i’m not sure if it was the Spelt flour, or the fact that I didn’t add any milk to the batter. The recipe said to add only what was needed to mix the batter, and it didn’t need any.

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Chocolate Italian Cookies (Healthy)

Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Servings: 5 dozen
Author: admin

Ingredients

Cookies

  • 5 cups Spelt flour
  • 3-4 tbsp Pyure (Or preferred sweetener)
  • 3/4 cup Cocoa
  • 1.5 tbsp Baking Powder
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tbsp Cloves (Ground)
  • 1 cup Butter (Softened)
  • 3 Eggs
  • 1/4 cup Crofters Seedless Blackberry Jam
  • 1 cup raisins (optional)
  • 1 cup Chopped Walnuts (optional)
  • Milk (For wetness)

Glaze

  • 1/2 cup Maple Sugar
  • 2 tbsp Arrowroot Powder
  • Milk (For wetness)

Instructions

Cookies

  • Preheat the oven to 375F
  • Sift the dry ingredients together.
  • Blend the Butter, eggs, Jam, Raisins, and nuts together. Then mix in with the flour mixture. Add a little milk at a time until mixture is fully incorporated.
  • Roll into small balls and place on a cookie sheet with parchment paper.
  • Bake 10 minutes ONLY!!

Frosting

  • Put the Maple sugar and Arrowroot Powder into your blender and blend until powdered.
  • Pour into a bowl and add milk a little at time while stirring until you reach the desired consistency you want.
  • Dip the tops of the cookies into the bowl and place back on the cookie sheets to set.
  • Enjoy!! Store in an airtight container on the counter for up to a week. They freeze well, just don't ice them before you put them in the freezer. Ice them when you take them back out.

 

 

 

 

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Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free)

Chocolate Pancakes?? YeS pLeAsE!!!

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Would ya just look at those?? I know, I know, the lighting isn’t the greatest. Please give me a little slack since I’m just starting with this food photography thing. Thanks in advance! Love ya’s!

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This is the Chocolate protein powder I used. It’s optional, but I wanted to add extra protein, and it kinda sorta makes the pancakes taste like hot chocolate so…

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When I poured the batter onto the pan, it looked like chocolate pudding. It was at that point I knew they were gonna be delicious!

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Also, little disclaimer, I didn’t add any sweetener. They really don’t need any unless dark chocolate isn’t something you purposely eat,  or enjoy a lot hehe. (85% Moser Roth bars coming in clutch again.) Check out my last post to see what I mean. Healthy, Low Carb, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

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For texture peeps like me out there, would ya look at that!! Also, be looking for my next blog post about how these delicious pancakes, can also become a delicious dessert!

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Print Recipe

Chocolate Pancakes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Author: admin

Ingredients

  • 2 Eggs Seperated
  • 2 85% Moser Roth Chocolate bars
  • 1 scoop Chocolate Whey Protein Powder
  • 2-3 tbsp Almond Milk For wetness
  • 1 tbsp Coconut oil For cooking

Instructions

  • Melt the chocolate in a bowl over a small sauce pan with water in it. (Or just use the good ole microwave!)
  • Separate the egg yolks and whites into 2 separate bowls.
  • Add the chocolate protein powder to the egg yolks and however much almond milk you want, and mix.
  • Warm your coconut oil in the pan on med-low heat.
  • Beat the egg whites till stiff peaks form.
  • Add the melted Chocolate to the egg yolk mixture.
  • Mix the egg whites into the egg yolk mixture
  • Pour batter onto the heated pan and let cook till you see the bubbles, then flip.
  • Cook for a minute or so on the other side and serve!

Notes

*If you don't have the Moser Roth Chocolate, you can just use 2 oz. of chocolate.
*1 scoop of protein powder is about 3 tablespoons.
*The Almond milk is just for wetness, so if you want a thinner batter add more. My batter was pretty thick.

 

 

 

 

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