Eating healthy is not always easy, especially when that sweet tooth kicks in. Maybe you struggle the most with healthy choices in the afternoon, or maybe its after dinner. Whatever the case may be, we have 5 sweet treats made healthy that are the perfect, guilt-free way to satisfy that sweet tooth!
Peanut butter and chocolate is a beloved flavor combination, but they are usually only found in unhealthy snacks. This recipe is going to blow your taste buds out of the water while giving your body a loving dose of protein and healthy ingredients. Try serving this recipe to friends and family, they won’t believe they are eating healthy!
½ cup cashews
½ cup walnuts
1 tbsp honey
1 tsp vanilla extract
8 dates, pitted
2 Tbs Cacao Powder
½ cup of natural peanut butter
2 scoops of Whey Protein Isolate (Peanut flavoured) or 60g of powdered peanut butter
½ cup Cottage Cheese
½ cup natural yogurt
2 Tbs Unsweetened Almond Milk
1 tsp Coconut Oil
2 Tbs Maple Syrup
1 tsp vanilla extract
2 tbs coconut oil, melted
1 tbs maple syrup
2 tbs raw cacao powder
1 tsp vanilla
- Start with the crust by combining all crust ingredients together in a food processor, processing until they form a crumble.
- Place the mixture into a 8 inch pie pan, start to mold the mixture to the bottom of the pan, forming a crust.
- Place the cottage cheese, peanut butter and natural yoghurt together in a blender and begin blending. Add in the remaining filling ingredients.
- Make the chocolate topping by combining all ingredients together.
- Pour the filling mixture into the crust (still sitting in the pie pan). Smooth down with a spatula and pour over chocolate topping. Freeze for one hour.
- After the pie has chilled, take it out of the freezer and remove from the pan and place on a serving dish.
- Serve immediately and enjoy!
This recipe from Kaylaitsines.com is an after dinner dessert that you don’t have to fill guilty about. It is a much healthier version of regular ice cream because the main ingredient is bananas. The recipe is versatile enough that you can create many different varieties of this tasty dish!
2 large ripe bananas
1 tbs shredded coconut
Nuts & cinnamon to top
- Peel and chop your bananas into small pieces, then place into freezer bag and freeze overnight.
2. Place frozen banana pieces in a food processor or very powerful blender (I find the processor works the best).
3. Process until bananas look crumbly, then scrap down the sides and keep processing. Repeat this process until banana starts to look like soft serve ice cream, then add in the coconut.
4. You can eat it straight away or put it in a container and back in the freezer, to have the same consistency as regular ice-cream. Serve with nuts!
You can add whatever you like to banana ‘nice’ cream such as nuts, peanut butter, cacao, cacao nibs, and goji berries.
These delightful little cookies are flourless, gluten free, and vegan. With chickpeas and almond butter as the base, you get to enjoy a plant-based, protein packed delight!
1 can of chickpeas, drained (16 oz)
¾ cup almond butter
2 teapoons vanilla extract
½ cup coconut sugar
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ½ cups chocolate chips
Preheat oven to 350 ° degrees. Spray a 9×9 pan with coconut oil spray. You can also use a 9×13, but if you want thicker, gooier brownies, the smaller works best.
Place all ingredients in a blender or food processor (except for the chocolate chips) and blend until smooth. Add chocolate chips to the batter and mix with a wooden spatula, being careful of the blade. Pour into baking pan and sprinkle with a few more chocolate chips on top. Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.
Store in an airtight container in the fridge for up to a week!
A quick and easy way to get your sweet tooth fix. Just mix and pop in the microwave for a delicious and healthy snack!
1 scoop of cinnamon or vanilla protein powder
½ banana, mashed
¼ cup egg whites
1/8 teaspoon baking powder
2 tablespoons strong coffee
1 teaspoon cinnamon
1/8 cup blueberries
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
1 oz walnuts or almonds, chopped
1/8 teaspoon cinnamon
1 teaspoon egg whites
Stevia Extract – just a sprinkle, add to taste
Mash banana with coffee before stirring in remaining batter ingredients. Pour half of the mixture into a microwavable mug (pre-sprayed). In a separate bowl, combine and toss all crumble ingredients together. Pour half the crumble mixture into your mug, cover with remaining batter, and top off with the last of the crumble. Microwave on high for 60 – 90 seconds. Let mug cake sit in the microwave for an additional minute before removing. Enjoy!
This also works great to make mini muffins. Preheat oven at 350° double the batter & pour into lined muffin pan. Top with crumble. Bake for 15-20 minutes, rotating pan halfway through. YUM.
These yummy cookies are perfect for summer time. Sweet and refreshing. These are especially great paired with either tea or coffee in the morning, or with any other meal throughout the day.
1 ½ cup of almond flour
1 scoop of protein powder (vanilla)
2 egg whites
2 tablespoons grapeseed oil
2 packets of Stevia (1 tbs)
½ tablespoon of vanilla extract
2 tablespoon of lemon zest
1 ½ tablespoon of poppy seeds
Pinch of sea salt
Preheat oven to 350°. Combine all dry ingredients in one bowl – protein powder, almond flour, lemon zest, stevia, salt and poppy seeds ~ and mix well. Add egg whites, grapeseed oil and vanilla extract to the dry mixture and mix with a fork until dough begins to form.
Roll out dough to about ¼ inch thick and cut into desired shapes. Bake for 5-8 minutes on a lightly greased baking sheet ~ we like using organic baking spray ~ or until golden brown. For an extra gloss, brush each cookie with a beaten egg before baking.