healthy desserts

December 25, 2020

Protein Almond Butter Cups

December 25, 2020

What if I told you there was a nutrient dense candy you could reach for on occasion when you want a sweet treat? Wait.. did I just say nutrient dense CANDY? Yes, I did.

*Swap the almond butter for peanut butter if you prefer peanut butter cups!

Ingredients
For the Almond Butter Cup:
3/4 Cup Unsalted Almonds
1/4 Cup Gluten-Free Rolled Oats
2/3 Cup Vanilla Protein Powder
3 Tbsp. Natural Almond Butter (just almonds)
2 Tbsp. Coconut Oil (melted)
2 Tbsp. Raw Honey (run container under warm water to soften prior to using)
1 Tsp. Almond Extract

For the Chocolate Layer:
6 Tbsp. Coconut Oil
6 Tbsp. Raw Honey
4 Tbsp. Cacao Powder

*Makes 6 big Almond Butter Cups, or 24 mini Almond Butter Cups.

Directions
In a food processor, pulse almond and oats until flour is formed.
Add remaining ingredients: protein powder, almond butter, coconut oil, raw honey and almond extract.
Pulse until a batter is formed. It will be pretty sticky (cookie dough consistency) so you may have to scrape the sides down with a spatula.
Once evenly combined, set aside.
To make chocolate layer: In a medium saucepan combine coconut oil and raw honey.
Warm on low-heat until melted. Remove from heat and stir in cacao powder. Mix until well combined.
Lightly spray silicone muffin pan with coconut oil nonstick spray.
Evenly distribute almond butter cup dough into each muffin tin, pressing down into mold. Spread chocolate mixture on top of each.
Place in the freezer for 50-60 minutes.
Store extras in the freezer or refrigerator!

November 17, 2016

Pumpkin Protein Bread

November 17, 2016

Gluten-Free, Lactose-Free, Refined Sugar-Free and EGG-FREE!

My favorite part about fall, besides fall fashion, is pumpkin flavored everything!! My Pumpkin Protein Bread makes it to the top of my fall recipes. I make it every year and it tastes better every time. I made it last year for Thanksgiving, amongst other desserts, and my Grandfather LOVED it. He’s diabetic and loved that it was full of flavor without being overly sweet like a lot of pumpkin breads are. Gluten-Free, Lactose-Free, Refined Sugar-Free and EGG-FREE. Also Dairy-Free if you don’t use whey protein in this recipe, which would make it Vegan as well. A dessert for all ages and all lifestyles. 🙂

Ingredients
1 C. Gluten-Free Oat Flour
8 Tbsp. Chocolate Protein Powder (Chocolate or Vanilla.. I like to use chocolate for this recipe!)
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1/4 Tsp. Cinnamon
1/4 Tsp. Pumpkin Pie Spice
1/8 Tsp. Stevia Extract Powder
3 Flax Eggs (3 Tbsp. Flax Meal + 9 Tbsp. Water)
1/2 C. Unsweetened Vanilla Almond Milk (Replace with water to make a Nut-Free version)
1/4 C. Unsweetened Apple Sauce
1/4 C. Pumpkin Purée
Coconut Oil Nonstick Spray

Directions
Preheat oven to 350.
In a small bowl mix Flax Eggs. (3 Tbsp. Flax Meal + 9 Tbsp. Water) Set aside allowing them to sit for 2 minutes to become gel-like.
In a large bowl mix oat flour, protein powder, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
Add flax eggs, unsweetened vanilla almond milk, apple sauce, pumpkin puree and stevia extract powder. Stir until combined.
Spray loaf pan with coconut oil nonstick spray.
Pour batter into loaf pan.
Bake approximately 25-30 minutes or until toothpick inserted in the center comes out almost clean. (Mine took the full 30 minutes)
Let fully cool before cutting.
Cut into 6 big slices.
Cover and store extras in the refrigerator. It will spoil if left out because there are no preservatives in the bread!
(I personally prefer mine chilled. Making it the night before and eating it the next day is my favorite. Just make sure the bread is fully cooled before you put it in the refrigerator!)

*Optional: To add extra sweetness drizzle with raw honey:)

August 10, 2016