I think these Chocolate Stuffed Blondies might just be the best sweet I’ve ever made. They are melt in your mouth good. The best part, they are made with all real ingredients. Thomas and I paired them with ice cream one night and it was […]
Tag: healthy desserts
I feel like people probably think I’m crazy with all these weird dessert combos I make. But I promise these chickpea blondies are too die for. You technically don’t even have to cook these if you’re in the mood for raw cookie dough. Grab some […]
Sweet potato brownies, who would’ve thought? I love experimenting with veggies in my desserts. They actually go together so well. Chocolate is such a strong flavor you never even taste the veggies. “They’re so dense and rich,” Thomas said, after shoving the second one into his mouth. Last night we warmed one up with a little bit of ice cream. Talk about a perfect brownie Sunday.
They’re a hit guys, I really hope you give them a try.
Sweet Potato Brownies
- 2 oz unsweetened baking chocolate (cut into squares)
- 1/4 cup of creamy almond butter
- 1 cup of sweet potato puree
- 1/2 cup coconut sugar
- 1 egg and 1 egg yolk
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder or raw cacao
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/8 tsp of sea salt
- 1/2 cup dark chocolate chips or chocolate chunks
- Preheat your oven to 350 degrees F. Line your 8″ baking dish with parchment paper or grease it.
- Have all your ingredients at room temperature.
- In a medium sauce pan over low heat, melt together your unsweetened chocolate and almond butter. Stir until smooth and remove from the heat.
- Stir in your sweet potato puree (canned or fresh), coconut sugar, and vanilla. Beat well. Then add in your egg and egg yolk. Beat until creamy.
- In a separate bowl, combine all your dry ingredients (cocoa powder, coconut flour, baking soda, salt). Mix the dry ingredients into the wet (still in the sauce pan).
- Finally, fold in your dark chocolate chips or chunks.
- Transfer your batter into the baking dish.
- Bake for 20-25 minutes (I checked mine at 18 minutes and they were ready to go, but it depends on your oven)
**I cooked my sweet potato right before making these brownies. You can absolutely use canned organic sweet potato puree.
***Stored mine in an air-tight container in the fridge. They are even delicious cold.
I know I’ve said this before, but I think these might be my best muffins yet. These Triple Chocolate Avocado muffins are to die for. They are so moist and rich. I’m thinking about making some chocolate frosting for them for the Superbowl game tonight, […]
My future mother-in-law is an absolute gem. She’s the reason these peanut butter oat balls were possible. I mean I’m sure I could’ve made them without the food processor that she bought me, but it made all the difference. I’ve been wanting a food processor for so long now, but since Thomas and I are trying to save for our wedding it wasn’t in the budget.
I’m so grateful to have her in my life. She understands my love for cooking, baking, and creating new healthy food. I really wanted to test out the food processor so I threw a bunch of ingredients in and hoped for the best. These peanut butter oat balls taste like a healthy reese’s cup. They are absolutely amazing and easy to make.
Peanut Butter Oat Balls
- 1/2 cup of oats
- 1/4 cup of raw cashews
- 1 tablespoon of organic peanut butter
- 4 dates (remove the pits)
- 1 tablespoon of coconut oil
- 2 teaspoons of honey
- Throw it all into the food processor and turbo it (basically the highest speed on your food processor) for a couple of minutes.
- Like I said, I threw all of this in at first and didn’t really measure anything. If you want to double the recipe please do so. This only made about 6 balls in total. I wanted to see how well it worked and let me tell you, it was perfect.
- Put them in the freezer for about 30 minutes.
- While they are in the freezer feel free to get your melted chocolate ready. I usually add a bit of coconut oil and almond milk into mine to make it a little creamier.
- Remove the peanut butter oat balls from the freezer and dip in chocolate, or drizzle them with chocolate. Do whatever you’d like with the chocolate then sprinkle a little bit of pink salt or sea salt.
These are the best snacks on the go. I love making different variations of these protein/energy balls.
So remember when I said I was obsessed with dark chocolate? Well here I go again. Dark chocolate cups are my go-to. But it was time for something other than banana and almond butter.
I found this recipe for roasted blueberry & almond butter dark chocolate cups. They are to die for. You might as well be eating a peanut butter and jelly sandwich wrapped in chocolate.
Thomas was not sure how he felt about me roasting the blueberries first, but it is an absolute game changer.
Dark Chocolate Cups On Steroids:
- 1 1/2 cups of blueberries
- 1/2 tbsp honey
- 1 tbsp lemon juice
- 2/3 cup of natural almond butter (unsweetened) or any other butter you might want!
- 1 tbsp coconut oil
- 170g dark chocolate (I used about 85% cacao)
Preheat the oven to 350°F
In a bowl, combine the blueberries, honey and lemon juice. Place in a layer on an oven-tray and roast for 7-10 minutes.
Let cool at room temperature.
While the blueberries are roasting, melt the chocolate on the stove with about a tablespoon of coconut oil. When the chocolate is melted, place a tablespoon of it into a cupcake liner. Repeat with the rest of the liners and place in the freezer to solidify for 15-30 minutes.
Add some cinnamon into your almond butter.
When the chocolate has solidified, place a teaspoon of almond butter in each and top with a tablespoon of roasted blueberries. Top with a tablespoon of melted chocolate. Place the cups in the freezer for 30 minutes or until solidified.
Keep in the fridge or freezer. Enjoy!
So I’ve always been a savory person until about a year ago. Dessert was never really my thing. I know that sounds crazy, but it’s true! Now I can’t go to bed at night without something sweet. I blame this on my Nanny (grandmother). She […]