This is a great idea for that sweet tooth craving with totally eating processed treats.
-Blend frozen bananas in a high speed blender for a few seconds. Stop and push down the banana from the side of blender and blend again. Continue this until bananas are smooth ice cream consistency.
-Add 1 scoop of vanilla protein powder and blend one last time.
– Next I melted a few pieces of dark chocolate in the microwave and added some water until I got the consistency I wanted to resemble chocolate syrup. I topped my ice cream with sliced almonds.
Here’s another mug cake recipe that turned out great. This one is perfect for a night-time snack before going to bed because it’s made with casein protein or a mixed protein like the one I use here. I use this 12 hour release chocolate protein for this recipe…
1 scoop of chocolate casein protein powder (casein protein makes the texture for this cake. Using another kind of protein powder may not work.)
1 egg white
1 tablespoon of coconut or almond flour
1 tablespoon of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/4 cup almond milk
– Mix all ingredients in a bowl until the mixture becomes thick and mixed well.
– Spray a coffee or tea mug with non-stick cooking spray.
– Add mixture to mug and cover with a paper towel to protect your microwave.
– Microwave for 30 – 45 seconds
Now turn the mug upside down over a plate or bowl, add your toppings.
After an extensive search for a tasty, quick and easy mug cake; I’m happy to report that I have finally found one! Go here to see original recipe.
1 Tbsp of almond butter
2 Tbsp of egg whites
1 Tbsp of almond milk
1 scoop of whey protein (flavor of choice as this will determine flavor of cake)
4 drops of stevia extract (if you use regular stevia use one teaspoon)
1 Tsp of cocoa powder
Mix all ingredients in a soup bowl. You can use cocoa powder in the mix or leave out to make sauce. In this recipe, I used strawberry whey powder and I included the cocoa powder. It gave a great strawberry chocolate flavor. Microwave for 1 minute. Flip mixture on a plate.
For the blueberry sauce just microwave some blueberries for 30-40 seconds until they become syrup like and top it off with sauce. OMG! So good!!
Found this idea on a fellow blogger and gave it a try. Just mix almond milk with chocolate protein powder with iced coffee. As simple as that!
I’m celebrating this fourth of July with some chocolates, home made that is!!! I’m not a huge fan of chocolate but I do have a sweet tooth and I was very excited when I found this recipe. Nothing like a delicious chocolate after a nice meal and that’s exactly what I’m planing on for today.
These are the ingredients.
Take a look at the original recipe that I followed from Nom Nom Paleo.
Happy 4th of July and stay safe!!!
Yesterday was a successful baking day for me and I was so excited. I made a couple of recipes and they all turned out great. This one was my favorite so I will share it first. This is a rich chocolate torte with just the right hint of orange… Oh so good! I was very excited to have shared this recipe with friends and I was glad the enjoyed it. 🙂
This recipe is from Elena’s Pantry website, it just never lets me down for a healthy delicious dessert!
½ cup dark chocolate chips
½ cup blanched almond flour
¼ cup cacao powder
½ teaspoon celtic sea salt
½ cup agave nectar
½ cup grape seed oil
1 tablespoon orange zest
½ cup dark chocolate chips
Here in the picture I forgot to include grape seed oil so don’t forget yours!
– Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
– Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
– Add eggs to food processor and pulse again, then add in agave, grape seed oil and orange zest.
– Pulse all ingredients together until smooth.
– Remove “bowl” from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
– Transfer batter into a well oiled 10 inch springform pan.
– Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Saint Valentine’s day is traditionally a day on which lovers express their love for each other by presenting flowers, greeting cards and sweets. In the past few years I have also celebrated Valentine’s day by showing my appreciation to close friends and family. This time I decided to include a few special readers. I ran some basic stats from the blog and picked the top 5 most active readers (readers that posted the most comments) on the blog. Thankfully they are all good friends and live locally so I was able to make them a treat.
Chocolate Cupcakes was my treat of choice! I found this recipe on Elena’s Pantry website. I love that website and can’t wait to get a copy of her book!!
¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup grape seed oil
½ cup agave nectar
In a medium bowl, combine coconut flour, cacao powder, salt and baking soda.
In a large bowl, whisk together eggs, oil and agave.
Blend dry ingredients into wet ingredients thoroughly. This will also serve as an arm workout!
Line a cupcake tin with paper liners and scoop a scant ¼ cup into each.
Bake at 375° for 20-22 minutes.
Makes about 7-9 cupcakes. For frosting I just used store-bought sugar-free chocolate frosting.
Hope you guys enjoyed it! Have a great weekend and Happy Valentine’s day!
I saw this idea online and I immediately had to give it a try. Luckily I had both ingredients at home. For this you will need dark chocolate of 65 percent cacao or higher, almond butter ( I used the crunchy kind), a kitchen brush and a silicone mini cupcake or square bite size tray. This is such a great dessert or even a snack when you want to have a treat. Give it a try!
Melt the chocolate in sauce pan on medium low.
Brush the chocolate onto each cupcake mold. Be generous and make sure enough chocolate is on all sides.
Place in freezer for 10 minutes. Than take it out and place a teaspoon of almond butter or just fill up each individual cup. Cover by brushing on more melted chocolate to completely seal the almond butter.
Place back in freezer for another 15-20 minutes. I like to leave them in there and eat them straight from the freezer.
Here’s another super easy, TWO ingredient recipe!
All you need is a can of coconut milk and a few pieces of dark chocolate (for one big serving or two small servings).
Place the can of coconut milk in the refrigerator overnight so that its content separate. The white foamy stuff will be on top and the coconut water will settle at the bottom. When ready, open the can and carefully scoop out the white stuff without getting any liquid.
Beat for five minutes until it becomes airy like.
Melt the chocolate and mix with the coconut milk. Beat for a minute or two until well blended together.
And that’s it! Now you have a dairy-free, low sugar dessert. Refrigerate for sometime before eating if you like it to have a harder consistency.
Have a great day and don’t forget, voting for the Halloween Treat Giveaway is still going on!
Everyday after my meals I crave something sweet. I usually satisfy my cravings with a yogurt but once in a while I have a little treat. Dark chocolate is the way to go. Make sure it has at least 60% Cacao. It’s the healthiest little treat you can have. I just got me a bag!! 🙂