Chocolate Yogurt Kisses

I’ve officially found my new favorite snack. These yogurt kisses are melt-in-your-mouth delicious and totally guilt-free.

You can use your favorite kind of yogurt or follow the recipe that I used (below). Naturally, my favorite are the chocolate peanut butter ones pictured here. I’ve also made a few batches of just peanut butter that come in a very close second.

My kisses aren’t exactly pretty… but they sure taste great. Hopefully you have more luck getting them in the kiss shape. Regardless, they’re definitely worth making.

“Chocolate Yogurt Kisses”

  • 1/2 cup Greek yogurt
  • 1 1/2 Tbsp. peanut butter
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. honey

Mix all ingredients. Spoon mixture into a plastic baggie. Cut the corner of the bag and squeeze yogurt onto lightly greased cookie sheet. Freeze. Devour. Share.

Oh-My-Goodness Oatmeal Squares

Oh. My. Goodness. That’s what you’ll be saying as you shovel these guys into your mouth.

These Oatmeal Squares are one of our all-time favorite desserts. I try not to make them too often because I literally cannot stop eating them until I’m sadly scraping the bottom of the pan, wishing I’d made a double batch.

We had these for dessert last night after I made a complete disaster while cleaning up dinner. I’m admittedly a complete mess, particularly in the kitchen. Luckily, I’ve been fortunate enough to find my better, much cleaner half.  As I blow around the kitchen tornado-style, Lucas follows closely behind, catching the things I drop and wiping up splatters.  He had his hands full last night. We made tofu pasta with spaghetti sauce (super delicious btw). I must have been telling a very animated story as I carried the spaghetti sauce over to the sink because before I knew it the remaining spaghetti sauce covered every inch of our white kitchen. I laughed hysterically… Lucas about broke out in hives at the site of it and (jokingly) accused me of “dousing” him in spaghetti sauce. Whoops!

Anyways, back to the Oh-My-Goodness Oatmeal Squares… Even the non-healthy dessert eaters love these guys. They’re really that good.

Oh-My-Goodness Oatmeal Squares

  • 2 ripe bananas (mashed)
  • 1 tsp. vanilla extract
  • 1/3 cup peanut butter
  • 1/4 cup honey
  • 3/4 cup dried fruit (I used dried blueberries and cranberries)
  • 3/4 cup dark chocolate and/or peanut butter chips
  • 1 1/2 cup steel cut oats
  • dash salt

Preheat oven to 350 degrees. Mix your dry ingredients, and then add your wet. Press mixture into 8×8 greased pan. Bake for 15 minutes or until edges are golden brown. These are best stored in the refrigerator.

Vegan Maple Caramel Truffles

Chocolate-covered maple-flavored caramels anyone? Umm, yes please!

Being a Pennsylvania girl, I love my maple syrup. But it’s not just for pancakes, people! Ohh, no. Maple syrup is good on just about everything.

I’m like Elf. Maple syrup spaghetti? Why not.

Okay maybe that’s a little extreme, but give me a maple-flavored treat and I’ll be your friend for life.

Last night I needed a maple syrup fix. And what could be better than maple syrup covered in chocolate? Nothing (unless we’re talking peanut butter of course)! Thus, I whipped up a batch of these maple syrup caramel truffles. YUM!

Vegan Maple Caramel Truffles

(Makes about 8 truffles)

Maple Caramel Center:

  • 3 Tbsp. coconut butter
  • 2 Tbsp. maple syrup
  • 1/3 tsp. maple extract
  • dash salt

Chocolate Coating:

  • 1/2 cup coconut oil
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. honey (or agave)
  • 1/4 cup + 1 Tbsp. cocoa powder

Mix your caramel center ingredients. Roll into balls and place on a greased cookie sheet. Freeze the balls while you mix up the chocolate coating. For the chocolate, mix your wet ingredients and then stir in the cocoa powder. Roll the balls in the chocolate and store in the refrigerator! So delicious!

What’s your favorite dessert flavor – maple, peanut butter, or something else?

Healthy Cinnamon Bun for One

Are you weeping tears of joy?

I am.

Here’s the standard dilemma: you wake up on the weekend, you’re happy, you have nothing to do… You want something “bad” for breakfast. You’ve been so good all week long, what can it hurt?

Problem solved. You get to break the rules without facing the calorie consequences. Seriously!?! Seriously. Go ahead, have your cinnamon bun and eat it too.

Healthy Cinnamon Bun for One

Dough:

  • 2/3 cup oat flour
  • dash salt
  • 1/3 tsp. baking powder
  • 1 egg white
  • 1/2 tsp. vanilla
  • 2 Tbs. almond milk

Filling and Topping:

  • 4 tsp. honey
  • 1/4 tsp. cinnamon
  • pinch nutmeg

Frosting:

  • 1 Tbs. Greek Yogurt
  • 1 tsp. honey
  • 1 tsp. almond milk

Preheat oven to 400 degrees. For the dough, mix the dry ingredients and then add your wet. Put half of the dough in a greased ramekin.* Mix your filling ingredients, and portion half onto the dough. Put the remaining dough in your ramekin, and top with remaining filling. Bake for 8-10 minutes. Mix topping ingredients and drizzle over warm cinnamon bun. Enjoy! =)

* If you don’t have ramekins, just use greased muffin tin.

Healthy Peanut Butter Cups

Ohhh yes. I’m serious. Healthy peanut butter cups. Shocked?! Just wait til you try them! You’ll be thanking me for this one!

Melt-in-your-mouth peanut butter chocolate deliciousness.

Happy Easter, my friends! This is one for the baskets (if you have any left by Easter morning)!

Fact: It doesn’t get any better than peanut butter cups.

I have some special people in my life who are going to love getting a basket of these guys this weekend. I mean really, who doesn’t LOVE peanut butter cups!? I think they’re the universal ticket to happiness. At least in my world. =)

Healthy Peanut Butter Cups

Chocolate layer:

  • 3/4 cup coconut oil (or coconut butter)
  • 1 tsp. vanilla extract
  • 2-3 Tbs. honey (or agave)
  • 1/2 cup cocoa powder

Peanut Butter layer:

  • 1/2 cup peanut butter
  • 1 tsp. vanilla extract
  • 2 Tbs. honey
  • 3 packets calorie free sweetener (I used Truvia)
  • Dash salt

Combine chocolate ingredients and pour 1/2 of mixture into greased molds. I used peanut butter cup molds, but you could also use a muffin tin if you want big peanut butter cups, or try egg molds if you have them! Place your chocolate molds in the freezer while you mix your peanut butter ingredients. Pour the peanut butter filling on top of the chocolate layer and cover with remaining chocolate. Refrigerate or freeze.

This is what happens when you can’t stay out of them long enough for the peanut butter to set up (oops)…

But they are SO, SO delicious like this! I’d recommend even melting a few on purpose. YUM!!! =)

Gluten-Free Berry Pancakes

Weekends are for bumming around in your pjs, watching movies, and eating PANCAKES!!

My dad once told me, “work hard when you have to, take it easy when you can.” I think that’s really great advice.

Along with the rest of corporate America, I live for my weekends. I love getting up early, drinking my coffee, and having no obligations. Most of all, I love that there’s plenty of time for making pancakes. =)

Last weekend we made these awesome berry pancakes. They’re gluten-free and so, so tasty.

Gluten-Free Berry Pancakes

(yield 15-20 small-medium pancakes)

  • 1/2 cup cornmeal
  • 1 1/3 cup oat flour (gluten-free)
  • 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • dash nutmeg
  • dash salt
  • 2 eggs
  • 1/2 cup applesauce (or pureed pumpkin)
  • 1 cup almond milk
  • 1 tsp. vanilla extract
  • 2 tsp. honey
  • 2 cups berries (blended in food processor or mashed)

Combine  dry ingredients and then add your wet. Stir in fruit. Preheat griddle to medium. Grease pan and pour batter. Flip when pancakes start to bubble (about a minute and a half).

Vegan No-Bake Cookies

Okay, so I’ve been behind on my postings lately. I’ve been one busy girl though.

My girlfriends and I just got back from a trip to Miami where we danced like crazy all weekend. I needed a few days just to recover!

Anyways, here’s a super easy recipe that I love. Vegan, gluten free, refined sugar free, and really tasty.

The picture isn’t my finest work, but hey, I’ve been busy!

Vegan No-Bakes

  • 2 bananas (mashed)
  • 1/4 cup peanut butter
  • 1/4 cup honey (or agave)
  • 1/2 tsp. vanilla extract
  • 3 Tbs. cocoa powder
  • dash salt
  • 2 cups oats (I use Gluten free oats)

Mix your dry ingredients and set aside. Mix wet ingredients. Pour dry ingredients into wet and mix. Place cookies on a lined baking sheet and refrigerate! These are stickier than your typical no-bakes, but I love them that way!

Healthy Lemon Custard Pie

I’m generally not the biggest pie fan. When it comes to desserts, I like mine rich, chocolatey, and preferably topped with peanut butter. But my better half likes fruit desserts like pies and tarts. So the other day we came up with this beauty…

She’s gluten and refined sugar free, and tastes delicious – warm and cold.

One little warning though – this pie is filling.  It’s full of protein so a little bit goes a long way (we couldn’t stay out of it and ended up feeling very full).

Healthy Lemon Custard Pie

  • 1/2 of a 14 oz. package of tofu
  • 1 Tbs. fat free cream cheese
  • 1/2 cup plain, 0% fat Greek Yogurt
  • 1 tsp. vanilla extract
  • 1/4 cup honey
  • 1/3 cup lemon juice

For the pie crust, I used the recipe found here. Bake the pie crust according to the directions for 8-10 minutes before adding the custard.

Preheat oven to 350 degrees. Mix all custard ingredients in food processor or blender. Pour over crust. Bake for 25 minutes. Garnish with fruit of your choice. Refrigerate the leftovers (we liked it even more when it was cold!).

Strawberry Pie

Okay, I’m slightly ashamed to say that this pie was gone in a day.

I had one of those “can’t put the spoon down” moments. But hey, at least it wasn’t the peanut butter jar this time. Normally, I’m telling Lucas to hide the peanut butter jar. This time I was telling him to drag me away, take my spoon, and hide the pie!

The next time I make this I think I will use ramekins instead of the pie pan. The crust held together pretty well, but some of the slices did crumble. Presentation aside, this is one of my all-time favorite recipes.

Strawberry Pie

Crust:

  • 2/3 cup unsalted almonds
  • 2/3 cup oats
  • dash salt
  • 3 tsp. coconut oil (can substitute with olive oil or vegetable oil)
  • 1 Tbs. peanut butter

Filling:

  • 3 cups strawberries (sliced)
  • 1/4 cup honey

Preheat oven to 350 degrees. Grease pie pan or ramekins. Blend dry ingredients in food processor until almonds and oats are ground. Add remaining crust ingredients and blend. Press crust mixture into pan and cook for 10-12 minutes. While the crust is baking, mix your strawberries and honey. Pour strawberries over crust and refrigerate. Top with Greek yogurt and chocolate chips for an extra treat!

Chocolate Sweet Potato Pudding

It’s like your snack pack pudding, but without the bad stuff. Anyone else have those in your school lunches as a kid?

I had been trying to come up with the perfect healthy pudding for a while when it finally hit me… sweet potatoes! Just the right texture, already mildly sweet, and oh-so good for you!

I love my sweet potatoes plain, but I think it’s pretty awesome that this super food can be converted into something chocolatey and delicious (I’ve said it before… I can do anything with a sweet potato!).

So give it a try. Have an extra dose of veggies while you enjoy your guilt-free dessert. Life is good. =)

Chocolate Sweet Potato Pudding

  • 1 medium-large sweet potato (peeled and cooked)
  • 2/3 cup almond milk
  • 2-3 Tbs. honey
  • 1/2 tsp. vanilla extract
  • 1-2 Tbs. peanut butter (optional, but if you’re used to sweeter desserts then I’d recommend it)
  • dash salt
  • dash cinnamon

Blend all ingredients in food processor or blender until smooth. Refrigerate until cold (if you can wait that long). Enjoy!

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