No Bake Chocolate Chip Cookie Dough Bites

Dessert

Have you ever wanted to eat a whole tub of cookie dough and not get sick from it?! I’m pretty sure that is everyone’s dream. I think one of the hardest things in life is resisting from eating all of it! Well, I got somethin’ here that will make you ever-s0-happy. I found this recipe from Further Food (original recipe here), that created these irresistible cookie dough bites. What I loved about this recipe is that they are made with simple ingredients, low carb, low sugar, and contain only natural sweeteners. They instantly help solve that sweet tooth craving feeling with little bite sized cookies that make it perfect for portion control.

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Here is Further Food‘s recipe:

Ingredients 

  • 1 cup gluten free oats
  • 5 medjool dates
  • 2 teaspoons vanilla
  • 3 tablespoons almond butter (I used Justin’s almond butter)
  • Pinch of sea salt
  • Handful or more of dark chocolate chips (can use dairy free chips, sugar free chips from Lily’s chips)
  • 1/2 tablespoon warm water (or more to make it more doughy)
  • Optional: For sweeter dough (I think it is sweet enough with the chocolate chips), add 1 tablespoon sweetener of choice (coconut sugar or maple syrup)

Directions

  1. In a food processor pulse the gluten free oats until flour consistency.
  2. Add the medjool dates and pulse until well combined.
  3. Add the following ingredients: vanilla, almond butter, and sea salt. Pulse until the mixture reaches dough consistency. If the mix is not sticking together, add 1/2 tablespoon of water.
  4. You can add the chocolate chips to the food processor and give it a quick pulse or mix them in by hand.
  5. Roll the dough into small balls. Store in an air tight container in the fridge or freezer

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Per Serving: Calories: 96; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 21mg; Potassium: 71mg; Carbohydrate: 15g; Fiber: 2g; Sugar: 9g; Protein: 2g

Chocolate Avocado Pudding

Dessert, Snacks

Having that chocolate craving? How about indulging in some chocolate pudding that is actually good for you! Made with 7 simple ingredients and superfoods to make you feel your best. Containing low sugar and low carb, of course.

chocolate pudding

Lets talk about the benefits! Avocados are loaded with tons of potassium (more than bananas), fiber, contains heart-heathy monounsaturated fatty acids, and can lower cholesterol and triglyceride levels. Cacao (the raw superfood where chocolate comes from) is a rich natural antioxidant compound that can reduce heart disease, help burn fat, boost immunity, give you lots of energy, improve your memory, lowers insulin resistance, and make you in a better mood. Not to be confused with cocoa, which is raw cacao that has been roasted at high temperatures reducing the enzyme content and lowering the overall nutritional value.

avocado

Use ingredients as needed, if you want to make more or less, just add or lessen the amounts that you need. That is what is so great about this recipe, is that just like a smoothie, you can add or not add as much ingredients as you like to make it how you want to taste and the amount desired.

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Ingredients

  • 1 ripe avocado
  • 3 tablespoons cacao powder
  • 1/2 cup unsweetened almond milk (coconut milk, whatever milk preferred)
  • 2 tablespoons honey (agave nectar, maple syrup, any sweetener that you prefer, stevia, etc.)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch of sea salt
  • Cacao nibs (*optional for toppings)

Directions

  • Place all ingredients (except for the cacao nibs- save for the toppings) into a blender and blend until well combined and creamy.
  • Pour into a bowl, top with your favorite toppings. Cacao nibs, coconut flakes, cut up fruit, and crushed almonds all taste great on top!

1 serving, 13g carbs

chocolate cream pie

Low Carb Chocolate Cream Pie

Dessert

In honor of 3.14 (March 14th) aka Pie Day, why not share a post about PIE! One of my favorite pies EVER is a delicious Chocolate Cream Pie! Perfect for dessert, special occasions, holidays, whenever!

You could alway opt in to make the simpler version by buying the sugar free instant chocolate pudding mix and sugar free pie crust at the store. But this is more fun! ..At least, I think so!

chocolate cream pie

Ingredients

  • For the Crust:
    • 2 cups almond flour
    • 2 tablespoons coconut flour
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon unflavored gelatin
    • 2 tablespoons coconut sugar (any sweetener preference)
    • 1 large egg yolk
    • 8 tablespoons unsalted butter
  • For the Filling:
    • 1/3 cup cocoa or cacao powder or 2 ounces unsweetened chocolate, chopped
    • 4 teaspoons of stevia
    • 1/4 cup cornstarch
    • 1/4 teaspoon salt
    • 3 1/4 milk or full fat coconut milk (any milk preference)
    • 1 1/2 teaspoons vanilla
  • For the Whipped Topping:
    • 1 cup heavy cream or coconut cream (any milk preference)
    • 2 tablespoons honey (or any sweetener preference)
    • 1 teaspoon vanilla

Instructions

For the Crust:

  1. Place almond flour, coconut flour, salt, gelatin, and sugar in the bowl of a food processor or mixer.
  2. Mix until combined.
  3. Add egg yolk and butter mix until mixture begins to clump and continue until dough forms.
  4. Place dough on a large piece of plastic wrap. Form the dough into a 9-inch disk, wrap and place in the refrigerator for 30 minutes.
  5. Preheat oven to 350ºF and adjust rack to the middle position.
  6. Remove the dough from the plastic wrap and place in a buttered 9-inch glass pie dish.
  7. Press dough into the pie plate, making sure to come up the sides of the plate. Place a piece of unbleached parchment paper on top of the crust and cover with some pie weights.
  8. Bake for 11 minutes then move the parchment paper and pie weights.
  9. Bake for an additional 11 minutes until the crust is just golden brown. Allow to cool.

For the Filling:

  1. In a saucepan, mix together cocoa, stevia, cornstarch and salt.
  2. Stir milk in gradually.
  3. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
  4. Blend in vanilla.
  5. Cool 10 minutes. Pour into pie shell
  6. Refrigerate. May take up to a few hours to fully stiffen.

For the Whipped Topping:

  1. Pour cream, honey, and vanilla in the bowl of a mixer.
  2. Whisk on medium-high for about 2 minutes until soft peaks form.
  3. Spoon whipped cream on top of the chocolate pudding.
  4. Garnish with chocolate flakes or cocoa powder.
  5. Serve cold. Leftovers can be saved in the fridge.

pie

Serves: 12, Carbs: 16g

No-Bake Vanilla Coconut “Doughnut Holes”

Dessert, Snacks

I am newly obsessed with these No-Bake Vanilla Coconut Doughnut Holes from a recipe on Further Food. They are packed with flavor, super easy to make, and made with simple ingredients! I love how there is no added sugar to these doughnuts because they are naturally sweet from dates and coconut used. You can make them for the day and then store them in the fridge as little simple snacks to pop into your mouth throughout the week. You can also check out the Further Food recipe here along with nutritionalist commentary! Processed with VSCOcam with c1 preset

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Ingredients

  • 2 cups fresh medjool dates (pitted)
  • 1/3 cup cashews (soaked overnight in purified water drained and rinsed)
  • 1/2 teaspoon vanilla powder
  • 1 cup unsweetened shredded coconut (1/2 cup set aside to cover the doughnut holes in)

Directions

  1. Mix all the above ingredients in a food processor and blend until it becomes a coarse crumbly mix. Be careful not to over process.
  2. Scoop out mix onto a plate and roll into tablespoon size balls. Cover in coconut. Enjoy!

Servings:15, Carbs 11g, Sugar 9g, Fiber 1g, Protein 1g

chia pudding

Mexican Hot Chocolate Chia Pudding Parfaits

Dessert, Snacks

I tried out this vegan, paleo, diabetic friendly Mexican Hot Chocolate Chia Pudding Parfait recipe from Further Food, a health expert-reviewed platform for recipes that are written for and by people with specific health conditions that help people discover food-based solutions for a better health! I love to see what new things people come up with! Looking at that site, you can see how no matter what health condition you have, food and eating can still be fun, delicious, and exciting!

I was attracted to this recipe because, first of all, I loveeee chia seeds! I love using them as much as possible because I enjoy the texture of them and they are also super high in Omega-3s, Omega-6s, fiber, antioxidants, and potassium! It is also a great snack or dessert to have when you are having that chocolate craving. This helps satisfy that never ending feeling while keeping low in sugars and carbs. When I tried this chia pudding, I loved how simple it was to make. You get an instant decadent healthy, pudding in seconds. I also love how it puts a little more of a twist to your normal chocolate pudding by adding a bit of the cayenne!

chia pudding

Here is the recipe adapted from Further Food (along with some of my personal notes added):

Ingredients

For the Chocolate Pudding:

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2-3 tablespoons unsweetened cocoa powder (I used raw Cacao Powder superfood)
  • 1/2 teaspoon organic cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons coconut sugar (use xylitol for lower carb, or any sweetener you like)
  • 1/2 teaspoon cayenne pepper (or to taste, optional)
  • 1/4 teaspoon pink himalayan salt

For the Vanilla Pudding:

  • 1 cup unsweetened almond milk
  • 1/3 cup chia seeds
  • 2 tablespoons coconut sugar (use xylitol for lower carb, or any sweetener you like)
  • 1 teaspoon vanilla
  • 1/4 teaspoon pink himalayan salt

Directions

  1. Combine all of the ingredients for the chocolate pudding in your blender. Run it on high until the pudding is smooth. Remove the pudding into a bowl.
  2. Combine all of the ingredients for the vanilla pudding in your blender. Run it on high until the pudding is smooth.
  3. Layer each pudding into your serving dishes, and garnish with a cinnamon stick. Enjoy cold! (The longer you wait the more the chia pudding thickens so that it is easier to layer on top of each other)

Servings: 6, Total carbs 18g, Sugar 8g, Protein 5g, Fiber 9g

Visit Further Food’s website for the full nutritional commentary.