Full disclosure–this is actually a hummus recipe. Yes, that’s right dessert hummus is a thing and it has been for awhile. I’ve done a couple of variations like this Chocolate Hummus and this Pumpkin Spice Dessert Dip but this latest peanut butter and chocolate mix my be the best one yet!
This stuff is MAJORLY delicious and quite healthy! Don’t you just love when those two things get together?! I do.
Plenty of good stuff in this like protein and fiber from the chickpeas and peanut butter and lots of healthy fats! Think school lunchbox…great with apples, spelt pretzels, graham crackers, strawberries or wrapped up in a whole grain tortilla! Also good on pancakes, waffles, bagels….endless uses! Did I mention you only need a blender?! Yay!
And as always 100% vegan/plantbased and no refined sugar. 🙂
I’ve been doin’ this brownie baking thing for awhile now. And with every new recipe I tend to get a little dramatic-y and proclaim in no uncertain terms that the new recipe is my absolute, all-time favorite.
But THIS time, I mean it. I mean, I totally mean it. These brownies are probably my favorite. Healthy, not-healthy, sugar, butter, coconut oil, eggs, xylitol, pumpkin puree…WHATEVER. These blow all that stuff away.
They live up to their name and just happen to be vegan, gluten-free and contain no oil. Yesssss. High-five to that. And did I mention they are the fudgiest, most addictive brownie ever? Because they most definitely are.
Hope you enjoy them and take a couple of minutes to check out some other healthy brownie recipes I’ve done in the past–they are ALL good!
I was craving something lemon-y and easy to make the other day and found this recipe that I have only made once before quite awhile ago but remember really loving it! They are done in the food processor and come together in no time.
They are a perfect balance of coconut and lemon flavor, not overly sweet and just the right size when you need something a little sweet. And best of all they are healthy!
P.S. Here are a few more energy type “balls/truffles” I love!
I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.
Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many. One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in my head that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.
I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!
So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!
There was no wondering what the theme would be this year for Eli’s 3rd birthday party–CARS! He is obsessed, particularly with the Cars cars…Lightening McQueen, Bobby Swift…the whole gang. But I wasn’t really down with having a Cars birthday party or even Hotwheels–not my style at all. But after a little Pinterest time, I stumbled across the vintage race car theme and LOVED it.
I went simple (at least for me) and did a couple of banners for decor, car cake, chocolate dipped pretzel rods that were “dip sticks” and mini chocolate doughnuts that were our “spare tires”. I actually loved how this one turned out and I’m finding that simple can be a lot better sometimes!
Here are some pics from the day…
Dipsticks! (aka chocolate dipped pretzel rods)
The Vintage Race Car Cake…
Some more of the decor…
And last but not least the birthday boy playing lawn games with his cousins. This must have been a good shot. 😉
Check out the link below for more party inspiration!
We recently celebrated Avery’s 5th birthday party and I wanted to share a few pics of the festivities. I went super simple this year especially where the dessert table was concerned. I ended up doing Sixlets in her party colors, white chocolate unicorn pops and a unicorn cake. Time and budget were limited this year but it forced me to keep things simple which was a GOOD thing. 🙂
Here are a few pics! And if you’re interested in her previous parties, I have links to all of them at the end of the post!
Birthday Girl! 🙂
More table pics.
Unicorns taking a nap?? Or maybe telling secrets… 🙂
Birthday girl focusing hard on coloring her unicorn.
I’ll get right to the point–homemade COCONUT BLACKBERRY POPS. Dairy free. Refined sugar free. Full of cool, creamy, coconutty/blackberry deliciousness. Ridiculously easy, inexpensive and insanely good.
We made them. We ate them. We love them. You will too. PROMISE.
Believe it or not, I have ANOTHER kid…who I’ve never blogged about. 😀 Until now! I’m still in the process of digging up his first birthday pics but in the meantime we’re just gonna skip ahead to his SECOND birthday.
We did an alphabet theme for this one because the child knew his alphabet forwards and backwards way before he turned two. And boy themes are TOUGH…farm animals, cars, jungle, cartoon/tv shows…ugh. Not my style so much but the alphabet theme turned out cute! Here are a few pics from our fun day…
It was a fun party with beautiful weather and awesome friends! And a certain two year old ate WAY too many chocolate letters off of the chocolate chip cookie bars while mom wasn’t looking but hey, it was his birthday and c’mon chocolate is just GOOD. 😉 We love you E!
It’s fall which of course means pumpkin EVERYTHING. And I love it! Pumpkin has so many great uses in baking, especially when it comes to baking something HEALTHY. Sadly, I don’t have many healthy pumpkin recipes up to this point on my blog, but I do love this Pumpkin Spice Dessert Dip and just made these Fudgy Butternut Squash Brownies with PUMPKIN instead of the butternut squash and they were amazing!
So, I’m excited to add these Pumpkin and Dark Chocolate Energy Bites to the mix. These little gems are so tasty and so very good for you! I don’t mind giving these to my kids for breakfast one bit. They’ve got fiber, protein, good fats and some great nutrients! Oh and the best part…DARK CHOCOLATE. 😀
They only take a few minutes to whip up–give ’em a try!
Apple picking this year was so fun now that the kids are a little older (2 and 4) and I loved all the healthy recipes I got to make. I mentioned before that I updated my mom’s AMAZING German Apple Cake to be super healthy, came up with these Salted Caramel Apple Pie Bars and got to have a little more fun with these Apple Cinnamon Fruit Leather Roll-Ups!
I had the idea to try to adapt my recipe for Dark Cherry Fruit Leather Roll-Ups into something apple-ish and it worked out fabulously! They were easy and delicious! Not to mention so much cheaper than buying them in the store!
I’m honestly not sure who loved them more in our house…the adults or the kids! I think you’ll love them too. 🙂
10 c. (about 9-10 medium) Chopped Apples (I used Fujis...no need to peel if you have a high speed blender)
¾ c. Water
⅓ c. Sucanat
¾ t. Cinnamon
Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
In a large saucepan, combine chopped apples and water and cook over medium-high heat until apples are tender and soft and easily pierced with a fork, about 8 minutes, stirring frequently.
Once soft, drain liquid and transfer apples to a high speed blender along with the sucanat and cinnamon.
Blend until apples are completely smooth.
Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming through. Spots that are not thin enough, may not cook/dry completely (which isn't a big deal..it will still be edible and delicious!).
Bake in the oven, rotating pans every hour for 5-6 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in and air-tight container.
In the last week we’ve made not one but TWO trips to the apple orchard because they are just SO good right now and there are new varieties every day! Our first trip we picked tons of Jonathan and Grimes and the second time it was all about the Fujis!
So, needless to say we’ve been eating a LOT of apples. And of course I’ve done a little baking…I gave my mom’s German Apple Cake a healthy makeover and it turned out DELISH. But I think our favorite thing so far has been dehydrating apples and making dried apple slices! The kids can’t get enough. And the Jonathan’s are perfect for dehydrating because they’re actually super sweet with a little tartness. Yum!
So with all the dehydrating, I was super excited to stumble upon this recipe for Cinnamon Apple Pie Energy Bites that utilizes dried apples but I knew immediately I wanted to take the recipe a step further and make them into Salted Caramel Apple Pie Bars! And with a little adjusting of ingredients, that’s what I did and the results were DELICIOUS.
All the flavors of apple pie, a touch of salt, tiny chunks of almonds and dried apples, minimal ingredients and no added sugar, make these perfect for snacking or even breakfast! We love them!
1 ½ c. Dried Apples, finely chopped in food processor
1 ½ c. Raw, Toasted Almonds (you don't have to toast the almonds but I prefer the flavor it gives them)
1 ½ c. Medjool Dates, soaked in hot water for at least 30 minutes
5 t. Pure Vanilla Extract
1½ t. Cinnamon
1½ t. Apple Pie Spice
½-¾ t. Sea Salt
Line a 9x9 pan with foil or parchment paper
Blend almonds and dates in a high powered blender or food processor until a thick paste forms. You can get it as smooth as you like..I left a few bits and pieces of almonds in mine because I like the texture.
Transfer the almond/date mixture, along with all other ingredients to an electric mixer. Beat on low speed until everything is well combined and blended. Adjust spices, etc to taste.
Press into your lined pan and place in the refrigerator for a couple of hours to allow mixture to set. Remove from pan and cut.
Ok, so the title of this recipe would sound a LOT better if I had been able to use PUMPKIN* in these brownies instead of butternut squash but guess what? The store was out of canned pumpkin when I went! I’m really hoping this isn’t another one of those pumpkin shortage years but I’m getting a little nervous to be honest.
Nevertheless, I pressed on and substituted the canned butternut squash for the pumpkin in this recipe because let’s face it…they taste exactly the same! But people looooooove pumpkin. You don’t see a butternut squash spice latte at Starbucks do you? NO. Butternut squash scented candles? NO. It’s pumpkin…all. pumpkin.
However, I’m pleased to report that the butternut squash totally worked in this recipe and these brownies turned out AWESOME. The center was definitely more fudgy than the outer edges and to me they were slightly more cake-like (which is not a bad thing at all). But they were seriously to die for and I’ll just confess…we polished the pan off in probably 2 1/2 days. So proud!
These were also some of the easiest brownies I’ve made which is a huge bonus. Not to mention, dairy and refined sugar free! Feel free to use pumpkin or even sweet potato in these, instead of the butternut squash, because they’ll turn out fabulous no matter what.
I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.
Aaaaaand…they turned out great! I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!
They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!
⅔ c. Chickpea Flour (also known as garbanzo bean flour)
3 T. Chia Seeds
1 t. Baking Soda
¾ t. Sea Salt
⅔ c. Agave
⅓ c. Melted Coconut Oil
¼ c. Sucanat
1 T. Pure Vanilla Extract
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.
I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.
I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!
I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉
½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
⅓ c. plus 1 T. Xylitol
⅓ c. plus 1 T. Agave
3 T. Aquafaba (chia/flax egg or normal egg would work also)
2 t. Pure Vanilla Extract
1⅓ c. Sprouted Spelt Flour
¼ c. Ground Flaxseed
¾ t. Baking Soda
¼ t. Sea Salt
¼ c. Thick Rolled Oats
½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.
My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.
The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!
Handful of Chopped Walnuts (optional but delicious!)
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
Let cool completely before removing from pan and slicing. Store in an airtight container.
If you are looking for a super decadent, rich, absolutely DELICIOUS and most importantly HEALTHY chocolate cake–look no further! I can honestly say this is maybe the best chocolate cake I’ve ever had and I can only guess it has something to do with the crazy amount of avocado in it! Yes, avocado!
I just love avocado. Although you’d NEVER guess it was in this cake. All you’ll taste is chocolate, chocolate and more chocolate! Oh and some strawberry. 😉 Avocado is so great for chocolate desserts, like this Chocolate Avocado Pudding and I’ve also seen chocolate frosting recipes that use it in place of butter although I have yet to try it myself! It really is the ultimate super food!
What makes this cake even better is the fact that it is totally dairy-free, gluten-free and refined sugar-free! Enjoy a big ‘ole slice without any guilt!
½ c. Special Dark Cocoa Powder (or use another ½ cup regular)
½ t. Sea Salt
1 t. Espresso Powder
2 t. Baking Soda
1 c. Enjoy Life Dark Chocolate Chunks (optional)
Chocolate Whipped Cream
1, 14.5 oz. Canned Full-Fat Coconut Cream, chilled in fridge (unopened) for at least 5-8 hours or overnight
2-3 T. Refined Coconut Oil, softened
Pinch Sea Salt
2 t. Pure Vanilla Extract
2 t. Cocoa Powder
2 T. Agave
2 Packets Truvia (or use couple teaspoons of powdered stevia, etc)
1 c. Sliced Strawberries
½ c. Enjoy Life Dark Chocolate Chunks, melted
For the Cake
Preheat oven to 350 degrees. Spray two, round 9x9-inch pans with non-stick spray and line with parchment paper.
In the bowl of an electric mixer on low speed, beat the avocado puree, xylitol, sucanat and agave until smooth. Beat in the eggs and vanilla until fully incorporated.
Beat in remaining ingredients (except chocolate chunks). Stir in dark chocolate chunks.
Divide batter evenly between the two pans--it will be VERY thick. Bake for 22-25 minutes until a tester inserted in the middle comes out clean. Let cool completely on a wire rack.
For the Chocolate Whipped Cream
Place the metal bowl and whisk of an electric mixer in the freezer for at least 30 minutes (if you don’t have an electric mixer, a bowl and whisk should work as well).
Place the thick cream part of the chilled coconut milk (you can just discard the liquid if there is any or save for smoothies, etc) into the chilled electric mixer bowl and whisk the coconut milk, coconut oil, salt, vanilla, cocoa powder, agave and truvia on medium/high speed until fully combined and thick. Refrigerate or use immediately on cake.
Remove chilled cakes from pans and peel away parchment paper. Put one cake on a large plate or cake stand. Spread ½ of the whipped on the first cake layer.
Top with the second cake layer and spread with the remaining whipped Cream
Place strawberry slices around the outer edge and drizzle with melted chocolate. Serve immediately or refrigerate covered until ready to serve.
As the title suggests, these are the PERFECT Saturday morning pancakes…minimal effort when you’re just feeling kind of tired and things are slow. They come together quickly and in minutes you’re enjoying fluffy, thick pancakes! Best of all they are dairy, egg and sugar free!
We topped ours with fresh raspberries, dark bing cherries and a bit of powdered xylitol (that I had made by just processing xylitol in my Vitamix). Oh and someone may have used just a bit of Dark Chocolate Fudge Sauce on theirs but I’m not saying who. 😉
It’s summertime and we’ve been eating lots of ice cream around here! The other day I was craving the Jamoca Almond Fudge ice cream from Baskin Robbins which I haven’t had for YEARS and decided to recreate the coffee and chocolate ice cream concoction. So I whipped up a coffee ice cream and topped it with a hot fudge sauce and some roasted almonds…all dairy and refined sugar FREE, of course.
The coffee ice cream turned out fabulous and I may share that recipe another day but for now I wanted to share this awesome Dark Chocolate Fudge Sauce! The recipe I adapted it from called it a hot fudge sauce but when I warmed it up I got it a little TOO hot and it got too thin for my liking so I did away with the “hot” part and just left it at fudge! If you warm it up just a bit, it maintains a nice, thick, creamy texture and it really is perfect on ice cream or fruit!
Free of all the nasty chemicals, refined sugar, processed oil and whatever else goes into the store-bought kind and this one is spoon-licking good! And yes, it’s totally ok to just eat it straight from the jar. 🙂
I’ve made a lot of protein bars in my day and every now and then I think, “hmm, these may be the best ones yet…” but that thought has never been 100% accurate until now. In my daughter’s words “these are the GOODEST. ONES. EVER!!!!”. And she should know, she’s tried a LOT. 🙂
The original version is peanut butter (I call them my homemade butterfingers because that’s what they taste like to me!) but I just tried the strawberry version again and I’m so excited with how amazing they turned out, I’m sharing that recipe first! Be on the look out for the peanut butter ones coming soon!
Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!
I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!
I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!
It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!