WOW! These are a delicious! My friend Bethany passed this recipe on to me months ago and I just got around to making them. These are gluten free and low sugar. You will not be disappointed…the perfect weekend treat!
- 2 1/2 cups almond flour (can buy that way or make your own)
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1/2 cup coconut oil
Preheat oven to 350 degrees. Mix all dry ingredients together and then add wet ingredients. Roll into balls and bake 9-11 minutes.
15 Servings/Per Serving: 200 calories, 17g fat, 2g fiber, 7g sugar, 4g Protein
Having a chocolate craving? This guilt-free healthy chocolate pudding will do the trick! It is made with only two ingredients – coconut milk and Juice Plus Complete Protein! The Juice Plus Complete Protein is a plant based protein packed with goodness (fiber, calcium, vitamin b & c, iron and more).
Thank you to Angie for sharing this yummy recipe!
Blend together with mixer or blender and refrigerate for 2 hours. Makes 4 servings.
Per Serving: 180 Calories, 5g Fat, 8g Fiber, 10g Sugar, 4g Protein (45% calcium, 45% vitamin C, 20% iron)
My friend Stephanie passed on this recipe. I love having energy balls on hand because you can have them stashed in the freezer or refrigerator for when you need a quick pick me up or when the kids want a little treat. When I made it per the recipe, they were really sticky so I actually ended up putting it all back in the bowl and added some chopped pecans and protein powder to it. They are still a little sticky but they hold together great and taste great, so it doesn’t bother us.
- 2 ripe bananas
- 2 cups rolled oats
- 1/4 cup almond butter
- 1/4 cup honey
- 1/2 tsp cinnamon
- 2 tbsp. mini chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup vanilla protein powder (I used Tera’s Whey)
Mix all ingredients together and form into balls. I used a big spoonful to roll. Place on parchment paper inside a glass pyrex dish and refrigerate for 2 hours.
These cookies are packed with good stuff and still taste great! Perfect for a little sweet tooth without any guilt afterwards!
I found the recipe on leangreenbean.com and adjusted it to what I like and had at home. I love anything made with coconut flour, yum! The base is made of mashed sweet potatoes – packed with vitamin A. There is also 23% calcium, 15% iron and 13g of fiber in one cookie!!
- 1 cup sweet potato, cooked and mashed
- 1/2 cup almond butter
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp maple syrup (add 1 tbsp for additional sweetness)
- 2 tbsp. chia seed
- 1/2 cup chopped walnuts (or pecans)
- 1/4 cup coconut flour (may need to add an extra 1tbsp)
- 1 tsp baking soda
Steam sweet potatoes for 15 minutes and mash. Preheat oven to 375 degrees. Add all ingredients together and add extra flour if too runny. Line a baking sheet with parchment paper and scoop out cookies. Bake 10-15 minutes. Makes 12 cookies.
Nutrition: 203 Calories, 13g Fat, 13g Fiber, 4g Sugar, 5g Protein
These were a hit at my house! Super easy to make and a healthy and cheaper alternative to store bought bars. I found this recipe on superhealthykids.com. The only suggestion I have is to make a double the recipe.
I like using dates because they are packed with fiber, iron and potassium and adds the right amount of sweetness to feel like a treat. Give them a try and let me know what you think!
- 2 cups pitted dates
- 3/4 cup cashews
- 1/4 almond butter
- 1/2 cup unsweetened shredded coconut
- 2 tbsp unsweetened cocoa powder
- 1 pinch of salt
Toss everything into a food processor until it clumps together in a ball. Press into a 8×8 dish lined with parchment paper and refrigerate for 30 minutes. Remove and cut into bars.
So, this year for my birthday I wanted a healthier treat and have been wanting to try black bean brownies for years and have never done it. So, I found a recipe for my husband to make from minimalistbaker.com They were really good! You could not taste the black beans at all and definitely felt like a treat! I will make again. They did break apart easy so they were a little messy. But, other than that, very good. I think next time I will try them with nuts inside too.
- 15oz can black beans, rinse and drained
- 2 large flax eggs (2.5 tbsp. flax meal + 6 tbsp water)
- 3 tbsp coconut oil, melted
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup raw sugar
- 1 1/2 tsp baking powder
- Optional: crushed nuts or choc chips (we didn’t add anything in this time)
Preheat oven to 350. Lightly grease muffin pan. Prepare flax egg by combining flax and water in food processor; pulse a few times and then let it sit for a few minutes. Add remaining ingredients besides the optional toppings.
Distribute batter into 12 count muffin pan and smooth the tops with a spoon. Option to sprinkle with crushed nuts or chocolate chips. Bake for 20-25 minutes or until tops are dry and edges pull away from the side.
Remove from oven and let cool for 30 minutes before removing from pan. They are tender so gently remove with a fork. Enjoy!!
Nutrition Info: Per Brownie (12 total): 115 cal, 5g fat, 3g fiber, 8g sugar, 3g protein
These bars are so good. In fact, so good that if you are not good with baked goods in the house, I would recommend cutting into portions and putting them into separate snack baggies. Each bar has 15g of protein! They are super easy to make and perfect for serving a healthy snack for you and your kids.
- 1 cup peanut butter
- 1/2 cup protein powder
- 1/4 cup raw honey (local is best)
- 2 tbsp chia seeds
Mix peanut butter and protein powder together. Then add honey, oats and chia seeds. Press into a pan (I used a round baking pan, but could use a pyrex too). Refrigerate for a couple hours. Cut into 10 bars.
Per Serving: 225 Calories, 14g Fat, 3g Fiber, 8g Sugar, 9g Protein