So I am just going to come out and say it…I am addicted to chocolate.
When I found this recipe for chocolate mousse I knew I had to try it with the healthy spin of adding avocado. I thought it was weird at first, but the avocado is really just the base and consistency for the mousse. To my surprise you only taste the chocolate! And you feel good eating it knowing you are getting some healthy fats from the avocado while indulging in some decadent chocolate! The best part, it is SO EASY to make!
Chocolate Avocado Mousse
1/2 cup semisweet chocolate chips
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1/3 cup almond milk
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Kosher or rock salt, for garnish
Fresh raspberries, for garnish
Directions Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries, sprinkle with the kosher salt, and serve.
Brie and figs…my two favorite things! The cheesy sweetness of this appetizer goes so well together and is such an easy last-minute dish to put together. I bought already cooked phyllo shells, and didn’t melt the brie cheese to make this even quicker. Next time I will put it in the oven for a bit to melt the cheese and I bet it will be that much tastier!
Brie Bites with Fig Jam
1 package of already cooked mini phyllo shells
6 oz. brie cheese, about 1 wedge
¼ cup fig preserves
¼ cup chopped walnuts
Place a cube of brie cheese in each shell. Add a dollop of fig jam on top of the cheese. Sprinkle each shell with some walnuts. Put on a pretty platter and serve!
You can now enjoy your favorite dessert right at home, anytime you want! By far the healthiest, easiest, frozen yogurt you will ever make. Mix up the fruit choice to create your favorite fruity concoction!
5-Minute Healthy Frozen Yogurt
1 (16-oz.) bag frozen fruit, frozen solid (I used a tropical medley)
3 Tablespoons agave nectar or honey
1/2 cup plain greek yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice
Add the frozen fruit, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
These no-fuss chocolate brownies get a subtle kick of spice that brings this all-time favorite dessert to the next level.
Spicy Cinnamon-Chocolate Brownies
Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into squares and serve.
By far the best way to get rid of your left over Halloween candy! With only 2 main ingredients, you can add any candy toppings you like. These no-bake marshmallow popcorn treats will be a hit at any party!
Vegetable cooking spray
3 tablespoons butter
1 teaspoon pure vanilla extract
6 cups (12-ounces) mini marshmallows
Mini Chocolate Chips
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
Pop popcorn in the microwave, about 2 bags worth.
In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the reese’s pieces, mini chocolate chips, heath bar bits and sprinkles. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
Roll into balls of various sizes and store airtight in a plastic container.
These are by far the best, yummiest, healthiest, easiest dessert/snack I have ever had! I always keep these in my freezer for a quick bite or for a guilt-free dessert. I am also a self-proclaimed chocoholic (my poison: dark chocolate). I usually don’t buy bananas because we don’t eat them often. But when we do I always end up using them in dessert!
Frozen Chocolate Banana Bites
2 large bananas
1/4 cup natural peanut butter (optional)
1/2 cup chocolate chips (milk or dark)
1-2 tbsp cup milk of choice
Line a cookie sheet with waxed paper or parchment. Slice bananas into coins about 1/2 inch thick. Spread a tiny dollop of peanut butter on top of each one. In a small bowl, combine the chocolate chips and milk (remember, less is more). Microwave in 15 second increments until you can whisk them together. You want it to be a dip-able consistency, not spreadable. Add a splash more milk if necessary. Dip the banana chunks using a fork as a little chocolate-coating forklift, dipping them into the melted chocolate. Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (30 mins–1 hour). Remove frozen banana chunks from the sheet and store in a freezer container.
Since it has been about a month since I have posted, I thought I would come back with something so spectacular it will make your mouth water!
Easiest, most delicious cake you will ever make! I recently made this for a co-worker’s birthday so I cut mine into brownies for everyone to easily taste. But I have also made this as a cake for holidays such as Thanksgiving. It is ALWAYS a crowd pleaser! I have also realized that I can confidently say it is a no-fail recipe every time!
2-Ingredient Flourless Nutella Cake
4 large or extra large eggs 8 1/2 ounces Nutella
1. Grease a 6 or 7 inch round springform pan (or square if you are doing brownies). Then line with parchment paper on sides and on bottom. (By spraying with oil first, the parchment paper sticks better.) Preheat oven to 350F. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don’t try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.
2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. (Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once).
3. Pour batter into springfoam pan. Bake for 20-25 minutes until toothpick inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving.
By far the BEST girl’s night snack! Healthy finger food to curb any dessert craving! And just as easy as normal nachos!
The great thing about this recipe is that you can really make it your own. If you are allergic to nuts (like my sister) you can omit the almonds, pecans, and peanut butter, and drizzle carmel on top instead. Or if you don’t like coconut (like my husband) you can simply omit the coconut flakes all together!
This really isn’t a recipe that needs to be followed precisely. The lemon juice is simply so the apples won’t brown, and if you don’t like a lot of nuts, you can put as many or as little as you’d prefer. I am leaving all the optional “toppings” in the list below so you can pick and choose which strike your sweet tooth!
3 crispy and slightly tart apples (honeycrisp is the best!)
1 tsp lemon juice
3 tbsp creamy natural peanut butter
3 tbsp runny caramel
1/4 cup chopped almonds
1/4 cup chopped pecans
1/4 cup flaked unsweetened coconut
1/4 cup chocolate chips
1/4 cup butterscotch chips
Slice up some apples into wedges. Squeeze a little lemon juice over the apples to keep them from browning too fast.
Melt some peanut butter (in the microwave, or in a pan over the stove works just fine)–until it’s super runny–and drizzle it all over the apples. Next, top the apples and peanut butter with any of the toppings of your choosing (I like chopped almonds and chocolate chips).