Kiwis + dark chocolate + a kiss of coconut oil = crazy delicious frozen fruit pops!
They are truly just that easy. Go ahead and see for yourself:)
Kiwis + dark chocolate + a kiss of coconut oil = crazy delicious frozen fruit pops!
They are truly just that easy. Go ahead and see for yourself:)
Scroll down to watch the step-by-step video.
My intention with this recipe was to make a brownie packed with some zucchini but it turns out the texture and flavor was much more like devils food cake, so I decided to call it Chocolate Zucchini Snack Cake instead.
You would never believe there is 2 cups of zucchini packed into this cake. It’s super rich, chocolate-y, and moist and tastes nothing like a vegetable.
It’s a great snack to pack when you’re on the go and makes the perfect partner to a great cup of coffee.
Watch the step-by-step video HERE.
Still looking for a simple and delicious dessert to make for the holidays? Well, look no more! This Dark Chocolate Coconut + Cranberry Bark is about to become one of your favorite go-to holiday desserts.
It’s as easy as easy can be and insanely delicious. Plus, you can get as creative as you’d like!
But please, promise me you’ll just pick whatever flavors and ingredients light you up and excite your taste buds?!
I’m trusting you with that.
Ok, Now go enjoy your holidays! xo – Dani
Scroll down to watch the video!
In the name of all thing holy, I am hoping you’ve already had the opportunity to try some type of banana ice-cream before now.
Simply, if you put frozen bananas into your blender along with a splash of almond, coconut, or cows milk (or any milk you fancy!) and blend, you will end up with a bowl full of rich, creamy banana ice-cream that is both dairy and sugar free (unless you choose cows milk, then you will have splash of dairy).
Ever since I’ve discovered this mind-blowing truth three years back, I’ve been slightly obsessed with making all sorts of different flavored banana ice creams. I’ve already shared with you guys how to make raspberry and mint chocolate chip ice-cream (which has spinach in it – but you would never know- totally mind-blowing, I know!) and am now excited to share my favorite flavor to date; Chocolate Banana Peanut Butter!
Who can resist a chocolate and peanut butter, right? (if peanut allergies are an issue or concern, you could always use a little sun butter instead!).
Basically, I use the banana ice cream as my base and then add in some unsweetened cocoa powder, stevia, and peanut butter.
And so incredibly delicious.
I adore ice-cream and can tell you with full conviction this version is as delicious as any other (sans the dairy and sugar!).
The most important thing to remember when you make this is that it has the consistency of soft-serve ice-cream and is best eaten when it’s freshly made. Don’t try making a big batch and freezing it for later because it doesn’t work so well. This is a ‘make-it-when-you-want-it’ kind of ice cream, and as long as you keep frozen bananas in your freezer, it literally takes two minutes.
They’re all over the internet.
And if you really want to drool all over your computer then try searching them on Pinterest. So. many. insanely. yummy.options!
My intention with my mug cake was very simple. I really only had three prerequisites:
Easy enough, right?
I decided to go with almond flour as my base (although I really want to experiment with coconut flour as well) since I always have some in my freezer ever since making fresh almond milk has become a part of my weekly meal prep routine.
And because the almond flour is very rich, I chose eggs whites over whole eggs, BUT people, please don’t get any crazy ideas here, I still adore whole eggs, and 100% agree that yolks are insanely nutritious.
As a matter of fact, I bet the whole egg would add a little more moisture to this mug cake, so feel free to go with one whole egg over the two whites. Or be crazy (like myself) and try different things on different days!
This particular mug cake is very rich in chocolate flavor and a little dry in texture (which is why I LOVE adding some creamy Greek yogurt over the top!). It’s so perfect for those who don’t want to be stocking their kitchens with chocolate cake but also don’t want to play the deprivation and restriction game with themselves when the desire for chocolate shows up.
So the next time your Clean & Delicious self is in want of some chocolatey-goodness, grab your favorite mug and give this cake a try! And of course, don’t forget to come right back here and let me know what you think.
*Watch the video below for the step-by-step instructions to make this 2-minute mug cake!
I love myself a commercial holiday! Anything that invites me to pause and remember friends, family, and love gets a thumbs up in my book. Especially in a world that likes to move at the speed of light, I am grateful for any and ALL reminders to LOVE.
However, when I am in my ‘LOVE-space’ I much prefer to savor one (or two!) simple home-made treats like these peanut butter cups (or chocolate covered strawberries) over piles of overly-processed chocolates and rock-hard candy hearts (and that’s not because I am a clean-eating elitist, that’s because it tastes better). Plus I think making or receiving something that is homemade just feels really good.
All I did was melt down some dark chocolate in a double boiler (you can use a microwave too, if you prefer) and line the bottom of a mini candy cup liner (be sure to watch the video to see how to form the chocolate into a cup in the liner – it’s much easier for me to show you then it is to explain!). Pop them in the freezer for 10 minutes while you make the peanut butter filling.
Now here’e the deal, all you really need for the filling is peanut butter and coconut oil BUT I found that if they sat out at room temperature for too long the peanut butter began to ooze through the chocolate. This is not a problem if you plan to keep them in your fridge but if you are going to gift them you’ll need to add 1 heaping tablespoon of confectioners sugar to the peanut butter mixture as well because this helps bind the peanut butter and coconut oil together. This is how I wrote the recipe (and how I demo it in the video). So basically your choice is, skip the sugar and store the peanut butter cups in the fridge OR add the sugar and extend their ability to be at room temperature.
And for those who do like coconut oil, you can also sub some good old fashioned butter (if you can make it organic and pastured, more power to ya!).
To finish them up, dollop about 1 teaspoon of the peanut butter mixture inside of each cup and then top with another teaspoon of the melted chocolate. Add a fancy, fun-loving sprinkle (hearts are my favorite!) and then finish them up in the freezer for another hour or two.
Once they have set up, I store them in an airtight container in the fridge. Please don’t ask me how long they will last because they have yet to make it past a two-day window in my house!
And finally! When you are ready to eat them, let them chill out for 5-10 minutes at room temperature, the flavors way better when they are not super cold.
The video is below for those of you who like to watch!
Yield: 8 peanut butter cups
Prep Time: 20 minutes (+ chilling)
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Melt your chocolate in a double boiler or in the microwave if you’re short on time.
Drop about 2 tbsp. of the melted chocolate in the bottom of a candy cup. Then use the back of your spoon to help push the chocolate up the sides of the cup to form a little chocolate cup. Repeat this until al 8 cups are done. Pop the cups into the freezer for ten minutes or until the cups are set up.
In a small bowl combine peanut butter, coconut oil and confectioners sugar. Mix until you have a nice smooth creamy consistency.
Remove peanut butter cups from the freezer and add 1 tsp. of the peanut butter mixture to each cup. Try not to let the peanut butter mixture go higher than the chocolate wall. Finish it off by drizzling another tsp. of the melted chocolate over the top of each cup.
Top with a festive sprinkle and then freeze for 1-2 hours or until the have set through. Once my peanut butter cups are set, I store them in an airtight container in my fridge.
Feed to a loved one and enjoy!!
Makes 8 peanut butter cups.
Nutrients per peanut butter cup: Calories: 113; Total Fat: 6.9g; Saturated Fat: 3.9g; Cholesterol: 0mg; Carbohydrate: 10.9g; Dietary Fiber: 1g; Sugars: 9.4g; Protein: 1.8g
Scroll down to watch the video!
I have been so crazy excited to share this video with you guys.
Seriously. I’m like a little kid.
As soon as I learned that I could make a real food version of magic shell (with only 2-ingredients) I rearranged the production schedule and squeezed this one right into the mix.
Do any of you guys have a guess of which two ingredients are needed?
Well, since I can’t really hear you guys, I’ll just tell you.
Chocolate and coconut oil.
The coconut oil is where the magic happens since coconut oil will melt when heated (or is above room temperature) and will turn solid when it’s cool or cold. So when you pour this sauce over your ice cream the coconut oil gets cold and turns itself and the chocolate into a crunchy shell.
It’s so good! And so fun to make. A must try. Really, especially if you have kids.
In the video below I poured my magic shell over some good old fashioned, organic vanilla ice-cream but if you wanted to keep it super clean, you can try some of these ice-cream recipes as well:
And if you want to learn more about coconut oil, you can check that out right here. Enjoy!!
We go through A LOT of bananas in this house.
Anywhere between 3-5 bananas is our daily average.
And I never worry about buying too many bananas because once they turn brown I either pop them in the freezer and use them for smoothies, protein shakes, and banana ice cream OR bake them into some bread.
Although I don’t do a ton of baking these days I really enjoy it when I do.
This particular recipe is very simple so it’s a great one to get the kids involved with. They can help you mash the bananas, measure ingredients, or stir everything together.
But even if no one wants to help you with the baking I can guarantee they’ll be lining up to help with the eating.
This banana bread is moist, flavorful, and packed with dark chocolate – need I say more?
BUT for those of you are crazy and/or insane and don’t eat chocolate (does such a person really exist?) feel free to swap to the chocolate for some walnuts, it would be delicious.
I don’t push a whole lot of my recipes on you guys but this is one that I would say you absolutely have to try. It’s just that good. So add it to your recipe box and give it a try and then come back and let me know what you think!
Now go and bake. Go on.
Yield: 10 servings
Pre heat oven to 350
Combine flour, baking soda, cinnamon, and salt in a large bowl and set aside.
In a medium bowl, combine bananas, egg whites, coconut oil, yogurt, turbinado sugar, and vanilla. Gently stir the wet ingredients into the dry ingredients until everything is incorporated and then fold in chocolate chips.
Lightly spray a loaf pan with cooking spray before pouring the batter into the pan. Pop into the oven for fifty minutes.
Nutrients per slice: Calories: 184; Total Fat: 6g; Saturated Fat: 4.8g; Cholesterol: 0mg; Carbohydrate: 30.1g; Dietary Fiber: 2.8g; Sugars: 13.5g; Protein: 3.3g
Remember how I mentioned that I had joined a CSA a month or so back? Well there was a while there when I would have 4-5 pomegranates on my counter at a time. This is when I decided to master my ‘How-To Seed A Pomegranate‘ technique and would open and deseed a few poms at a time, leaving me with bowls of Pomegranate seeds in my fridge and plenty of thoughts on how to use them. (Because it does take a little effort to get the seeds out a Pomegranate, pre-prepping them is definitely the way to go!).
Once you have these plump, juicy, sweet, and tart little gems ready to go you will find yourself tossing them into almost any dish your cooking (both sweet and savory!). They love to be added to pancakes, oatmeal, muffins, yogurt, cottage cheese, chicken dishes, salads, beans, etc…. It is surprising how much you can do with them.
The one thing that I highly recommend NOT doing is putting them in a bowl for your 2 year old to snack on!! I thought this was a good idea until Katie stuck one way up her nose and I had to use this technique that I found by googling ‘pomegranante seed up toddlers nose‘ to get it out.
True story. But I digress…
I’ve always been a fan of chocolate bark. It’s beautiful, it’s delicious, and it’s deceptively easy to make. I was initially going to make Pomegranate Chocolate Bark but could not resist the temptation to simply dump all the seeds right into my pot of melted chocolate (yum scrum)! I did however top each drop with a few extra seeds just for the pretty factor (do these not just scream holiday?!).
The key to making this ‘recipe’ a success is being sure that your pomegranate seeds are dry, dry, dry! If there is to much moisture on the seeds your chocolate will seize, and your drops will be a flop! I left my seeds out on the counter between two dish towels for a few hours before I made this to be sure thy were nice and dry.
Biting into these little Chocolate Covered Pomegranate drops is pure heaven. The Pom seeds burst in your mouth and the rich, dark chocolate melts all around them… simply divine!
They would make the perfect pair to a glass of champagne… lots of bubbles popping all around… a little party in your mouth!
So here’s to YOU (and bubbles)!
Enjoy the rest of the year!
Enjoy the holidays!
Enjoy your friends and family (even when they are driving you crazy)!
And most of all, enjoy yourself (you deserve it after all)!!
Happy holidays and lots of love! xo
Yield: 16 drops
Prep Time: 30 minutes + 2 hours to chill
Total Time: 2 1/2 hours
Line a rimmed baking sheet with a silpat mat or some parchment paper.
Make sure that your pomegranate seeds are bone dry! Too much moisture will cause your chocolate to seize, so don’t skip this step.
Create a double boiler and melt your chocolate (to see this technique demonstrated click here).
Once the chocolate has melted toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.
Scoop about a tablespoon of your oooey gooey chocolate coated seeds into little puddles on the silpat mat. Repeat until finished.
Pop tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.
Makes about 16 drops.
1/16th of the recipe: Calories: 67; Total Fat: 4.8g; Saturated Fat: 2.6g; Cholesterol: 0mg; Carbohydrate: 7.5g; Dietary Fiber: 1.2g; Sugars: 5.3g; Protein: 1g
Little fact about me.
Cheesecake is one of my all time favorite desserts (especially my Mom’s recipe – which is very light and airy) so much so that it was the cake I would request every year for my birthday.
Interestingly enough, I have never had the desire to try and ‘lighten’ her recipe up. In my opinion, some things are better left as-is.
You see, while my Moms cheesecake may be loaded with lots of saturated fat, non-organic dairy, and plenty of refined sugar it also happens to be loaded with lots of LOVE.
And in the molecular world of nutritional science LOVE can be a pretty powerful ingredient. Especially when we allow ourselves to receive the nourishment being offered from the dish rather than getting caught up counting every calorie or stressing about the extra half hour of cardio we think needs to happen when we get home.
So what in the world does all of this chatter have to do with these little individual cheesecakes?
I don’t really know.
These little guys were born out of the desire to create a dessert using Greek yogurt as one of the key ingredients in a dessert recipe (inspired by this Oikos contest that you can help me win by voting for my recipes right here!)
And they make a fun alternative to a classic cheesecake.
So check out the video and enjoy! xo
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours to chill
Total Time: 2 hours 20 minutes
Pre-heat oven to 400.
Graham Cracker Crust
Pulse graham crackers in a food processor until you have a fine sand-like texture. Toss crumbs into a bowl and combine with the melted coconut oil, using your fingers to work it all together until it feels like wet sand.
Divide graham cracker crumbs amongst four six-ounce ramekins and use your fingertips to create a graham cracker crust bowl in the bottom of the ramekin. Pop them onto a rimmed baking sheet and bake for 6-8 minutes or until golden brown. Set aside and allow to cool.
Chocolate Cheesecake Filling
In a medium bowl combine Greek yogurt, cocoa powder, maple syrup, and confectioners sugar. Set aside.
In a small bowl combine vanilla Greek yogurt, pomegranate seeds, and candied ginger.
Divide chocolate cheesecake filling evenly amongst all four ramekins. Top each ramekin with a dollop of cream topping. Sprinkle each one with a few extra bits of ginger and pomegranate seeds.
Allow to set in the refrigerator for at least two hours. Enjoy!
Makes 4 servings.
Calories: 265; Total Fat: 6.5g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 40.2g; Dietary Fiber: 2.7g; Sugars: 23.5; Protein: 16.5g
I’m pretty much addicted to frozen bananas these days.
Whether it’s eating them plain Jane out of the freezer, tossing them into a smoothie, or making some 2-minute banana ice-cream, I just can’t seem to resist their cold, creamy goodness.
So one day, while sitting at my desk staring at a box of Kashi TLC Peanutty Dark Chocolate Layered Granola Bars (my 2nd taste test for Kashi) it hit me!
Slice up some bananas, dip them in dark chocolate, and then roll them around in some chopped up granola bars!!!
Now up until this moment I had been enjoying the granola bars as-is. The thick fudgy layer of chocolate sprinkled with peanuts and spread over a chewy granola bar made them the perfect partner for my afternoon coffee and a convenient snack to keep in the car for both parent and toddler snack attacks!
And since my 3-year old couldn’t seem to walk past my desk without grabbing one out of the box, I knew I had to work quickly if there were going to be any bars left for my Chocolate Banana Bites.
So I headed to the kitchen, sliced up a banana, chopped up a granola bar, melted a little dark chocolate, dipped, rolled and froze.
And all I have to say is, “OMG these little guys are TDF”! (Otherwise stated as “oh my God” & “to die for”).
The cold creamy banana coated with a layer of dark chocolate and then topped with the chewy, peanutty, chocolate chunks of the granola bar was a match made in heaven and surely a nutritious treat that everyone in your family will love (I know mine did!).
They are the perfect snack to satisfy a sweet tooth without sending yourself on some crazy sugar-binge.
*On another note – After posting the first of my three-part series with Kashi I received some comments and emails from caring and concerned readers bringing to my attention the fact that Kashi has been using GMO crops in many of their products.
GMO’s are genetically modified foods and they are not something we want to be including in our diets.
After a bit of research, I learned that Kashi has began a Non-GMO Project and vow to have ALL their products GMO free by 2015.
If you are interested in doing a little more research yourself, please use the links below as starting point:
Kashi and The Non-GMO Project – This page will show you which of Kashi’s products are currently GMO-Free.
Thanks so much to each and everyone of my caring readers who took the time to share this information with me and therefore all of you. xo
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 3 hours to chill
Total Time: 3 hours 10 minutes
Line a plate with a piece of parchment paper.
Melt your chocolate in a small-medium sized bowl. You can either do this in a double boiler or in the microwave.
Using a toothpick, dip a slice of banana into the chocolate and then dip into the granola. Lay banana side down on the parchment paper.
Repeat with all of the banana slices and then pop the plate into the freezer. Freeze for 3-6 hours or until frozen through. Once all the Banana Bites are frozen, you can store them in a freezer bag in the freezer. Enjoy!
Serving Size = ½ a banana
Calories: 225; Total Fat: 8.2g; Saturated Fat: 4.1g; Cholesterol: 0mg; Carbohydrate: 35g; Dietary Fiber: 4.5g; Sugars: 20.5g; Protein: 3.5g
You may remember that I was feeling excited about the fact that this icing has no refined sugar and no butter and is simply made from cocoa powder, honey, coconut oil and vanilla.
But I don’t want to be misleading, I think it’s important to remember that while this recipe for chocolate icing may have a more nutritious cast of ingredients, it’s still chocolate icing. And chocolate icing in any form is an indulgence that should be enjoyed in moderation.
My goal with a recipe like this is not to reduce the calories or make it “fat-free”. It’s simply to try to get an equally delicious, more nutritious, bang for my buck (because in my book, even the little things count).
As for choosing the honey and the coconut oil here’s my thought process:
1. Honey – While honey is still technically sugar, it does not affect blood sugar levels the way most sugars do and it does contain some trace amount of minerals. So my train of thought is, “hey, if you’re gonna use some sugar, why not use one that is gentler on the body and has a little something to give back”.
2. Coconut Oil – Known as the low fat-fat, coconut oil contains just 7 calories per gram where most other fats contain 9. Plus it’s known to increase the healthy cholesterol and lower the unhealthy cholesterol in our blood which helps to support heart health and boost immunity.
I think ultimately the take away here is that icing is icing and cake is cake, and no matter how healthy the ingredient list may be, it’s never gonna be a bowl of broccoli!
Now that I’ve got that out of the way, let’s discuss the icing!
This is some no-joke-seriously chocolate icing, so you better make sure that you LOVE chocolate before you whip up this recipe;).
Other than the fact that it is one intense chocolate icing that offers a little more nutritional bang for it’s buck, it’s also happens to be ridiculously easy to make.
All you have to do is combine all the ingredients and stir.
No beating. No blending. No whipping.
Very easy. Super kid-friendly. And seriously delicious. Need I say more?
As many of you may remember, I am a recovering diet soda addict and so nowadays when I get a hankering for soda, I buy Zevia. For those of you unfamiliar with Zevia, it’s an all natural, zero-calorie soda that is sweetened with stevia. I usually buy it at Whole Foods but recently a friend of mine put me in touch with the marketing director of Zevia who was looking for some fun and creative ways to include Zevia in different types of recipes, so I offered to do a little experimenting and they brought me cases and cases of Zevia to play with.
Now since I’m six months pregnant, I was unable to experiment with alcohol (which of course was the first thing to pop into my head) so I went with the next best thing… cake!
This is really just a healthier-spin on a recipe that has been circulated for years using traditional cola in a cake.
I used a box of Arrow Head Mills Organic Chocolate Cake Mix as my base, added a can of Zevia Cola, two eggs, and a bit of coconut oil and the result was this surprising rich and light chocolate cupcake.
After having my friends do a little taste testing, not one of them could detect the secret ingredient, which surprised me because I felt like I could detect the cola flavor. Although now I wonder if it wasn’t just because I knew it was in there.
Either way it was a fun and successful experiment that brought us lots of laughs when taste testing with friends.
As for the icing on these cupcakes, I just have to point out that there is no butter and no refined sugar; simply cocoa powder, honey, vanilla, and coconut oil. I’m very excited about it, but I think it’s way too special to play second fiddle to my cola cupcakes SO it will be earning it’s own post just as soon as I get to make it again and snap a photo.
There was a time in my life when you couldn’t pay me to add chocolate to my chili. Health benefits or not, I could find no good reason to add the extra calories to a perfectly good pot of chili.
After all, less calories meant less fat on my body, right? Well, right up until the part where I was 25 pounds over weight!
It’s been a gradual transition, but nowadays, instead of focusing on what I need to take away from my diet [and life] (aka ~ deprivation) I try and focus on what I can add in (aka ~ nourishment).
And you know what guys? We can extra nourishment to our chili simply by adding in a kiss dark chocolate!
It’s true. Not only do we gain the nourishment from the simple pleasure of eating chocolate but it just so happens to be loaded with antioxidants. As a matter of fact, dark chocolate had eight times the amount of antioxidants as strawberries! Crazy, I know.
But even more than the health benefits that dark chocolate has to offer what I really loved was how the chocolate brought a depth of flavor to the chili. It gives a slow-cooked flavor to a quick-cookin’ chili.
A great tip for all of us time-crunched-flavor-loving-foodies, no?
And if you don’t have any bison on hand, no worries, you could make this chili using ground beef, turkey, or chicken as well. Just promise me that right before you serve it, you’ll top it with a fat dollop of plain Greek yogurt and some fresh scallions!
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Heat olive oil in a large Dutch oven over a medium-high heat. Add onions along with a pinch of salt. Give the onions a two-minute head start before adding in the red pepper and red pepper flakes. Cook for about five minutes, stirring periodically, until the onions and peppers are tender but not browned.
Stir in the garlic and ground bison, using a wooden spoon or spatula to break up the meat into the onions and peppers. Season with salt and pepper.
Once the bison has browned add in the chili powder, ground cumin, oregano and cayenne pepper. Mix the spices into the meat and veggies before adding in the tomatoes, water, kidney beans, and chocolate. Bring everything up to a boil.
Once you have reached a boil, turn the het down and simmer for about thirty minutes.
Top with plain non-fat yogurt and sliced scallions. Enjoy!
Nutrients per 6 1-1/3 cup servings: Calories: 313; Total Fat: 9.5g; Saturated Fat: 4g; Cholesterol: 40mg; Carbohydrate: 33.2g; Dietary Fiber: 8.6g; Sugars: 10g; Protein: 25.9g
I’ll be the first to say that a cookie is a cookie; if your looking for the nutritional profile of a bowl of cabbage soup, then by all means don’t make a cookie.
I mean c’mon, a cookie is a sweet.
It’s a treat.
It’s an indulgence.
So no matter what you do or say, when it comes to cookies, there is no way around a bit of sugar,
a bit of fat, and a few extra calories.
So what happens when you are trying to shed a few pounds AND you get a
craving for a chocolate sweet treat?
You do every thing in your power to create a chocolate cookie with a mild caloric punch (Well, at least that’s what I did).
With all the rain we were having last week, I couldn’t escape a “bake session”… I figured it could be a dry run for Valentine’s Day (hey, any excuse to pull out the cookie trays!) The only catch is that I would really like to lose a few extra pounds that have been hanging around from the holidays/post baby; needless to say, baking sweet treats in the kitchen is not the best game plan to accomplish these goals (agreed?). With all that being said, I know first hand that goal or no goal, life marches on. So how can I enjoy the whims of life (ie. baking on a rainy day – fulfills and nourishes me on so many levels) while moving towards my personal health/fitness goals (ie. lose a few extra pounds – fulfills and nourishes on so many different levels)????
Create a chocolate sweet treat that is LOWER in calories. This way I can still bake and still enjoy a d’lishes treat without working against my own best interest.
But I warn you… these are just as they read. A lower-cal cookie. Not super rich. Not super moist. Not super sweet.
They are simple, chocolatey and dry. I would almost compare them to a flourless chocolate cake. The batter is gooey and messy and hard to work with, but well worth the effort. I suspect a few tablespoons of butter or oil would bring a whole other layer of richness to these cookies, but since I was aiming for low-cal, I had to cut a few corners.
Ultimately, my goal was this:
Eat chocolate cookies but don’t eat too many.
Do you have a low-cal sweet treat that you love?? If so, let’s hear about them…. we’re waiting.
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Preheat oven to 350.
Line two cookie sheets with a silpat mat, or spray each with a little cooking spray.
Combine flour, baking powder, and salt in a small bowl and set aside.
Place chocolate into a glass bow and pop in the microwave for thirty seconds. Give it a stir, then pop back in for another thirty seconds or until chocolate is just melted. All microwaves are different, so be sure not to let the chocolate scorch.
Using a hand mixer, combine egg, egg whites, sucanat, and vanilla until everything is well incorporated. Once the chocolate has cooled, stir it into the egg and sugar mixture.
Stir the dry ingredients into the wet ingredients along with the walnuts and then stir until everything is just incorporated.
Drop 1 tbsp spoonfuls of batter onto prepared baking sheets and cook for 8-10 minutes.
Makes 24 cookies.
Nutrients per cookie: Calories: 72; Total Fat: 4g; Saturated Fat: 1.5g; Cholesterol: 8mg; Sodium: 48mg; Carbohydrate: 6.7g; Dietary Fiber: 0.6g; Sugars: 5.6g; Protein: 1.5g
Think about it:
Dark Chocolate: Packed with antioxidants, lowers blood pressure, heart healthy
Goji Berries: Complete protein, promotes weight loss and anti-aging
Dried Cranberries: Prevents ulcers, gum disease, and urinary tract infections
Dried Apricots: Lots of vitamin C, Beta carotene and plenty of fiber
Almonds: Lowers LDL (bad cholesterol), protects against diabetes, loaded with healthy fats
What’s not to love about that?
So I’m thinking this is the perfect Valentine’s Day treat to whip up for your special someone this year. They don’t even have to know that it’s a Super-Foods-Sweet (although they might like to!).
And oh yeah… it’s a girl 🙂
Yield: Serves 10
Prep Time: 30 minutes + 30 minutes to chill
Cook Time: 0 minutes
Total Time: 1 hour
Create a double boiler and melt your chocolate (to see this technique demonstrated in a video, click here).
Cover a large rimmed baking sheet with either a silpat mat or a piece of parchment paper.
Pour melted chocolate in the center of the sheet. Using a rubber spatula gently spread chocolate into a large rectangle. You want the chocolate to be about ¼ inch thick (but don't get crazy... remember, we want it to look homemade;)).
Sprinkle the chopped fruit and sliced almonds all over the top of the bark. Pop the tray in the fridge for about 30 minutes or until the chocolate is set.
Gently pull chocolate bark off of silpat or parchment and break into pieces. Store in an airtight container in the fridge for up to two weeks. Enjoy!
1/10th of the recipe (which is a pretty generous hunk):
Calories: 165; Total Fat: 7.1g; Saturated Fat: 4.1g; Cholesterol: 0mg; Sodium: 18mg; Carbohydrate: 22.8g; Dietary Fiber: 2.8g; Sugars: 17.1g; Protein: 2.2g