Blog, chocolate, Chocolate, Recipes, Sweet Treats

The Fudgiest Grain-free Brownies

FullSizeRender (38)I’ve made many brownies in my life. I used to make them from the box growing up, but these days, I’m a bit more aware of what I eat. The frankeningredients in those Betty Crocker or Duncan brownies are pretty freaking scary.

My favorite type of brownie is one that is super fudgey.

You know what I’m talking about.

But over the past few years, I’ve experimented with different gluten-free recipes and haven’t quite found what I was searching for. Some were to dry, some too sweet, and others good but not the BEST. SO I’ve started adapting the recipes and experimenting with new ingredients.

Well, the work paid off (and in all honesty, taste testing wasn’t too bad of a job) as I’ve finally found it.

The fudgiest most decadent brownie yet.

Even better, it has absolutely no grains , so it is gluten-free. And it’s pretty low glycemic as far as brownies go. Plus, I use raw cacao, so it’s full of antioxidants and fiber.

And can you guess the secret ingredient? If you guessed buckwheat, then you are right!

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The Fudgiest Grain-free Brownies

Ingredients:

  • 1 cup  buckwheat flour
  • 3/4 cup cocao powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons  unsalted butter (grass-fed please!)or coconut oil melted and cooled slightly (I’ve only made these with butter, but coconut oil would work for those who desire a dairy free recipe)
  • 1  cup coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup dark chocolate chips (I use Lily’s Sugar Free because they’re amazing)  + an additional 1/4 cup to sprinkle on top

Method:

  1. Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.FullSizeRender (36)
  3. In a large mixing bowl, stir together the melted butter or coconut oil, coconut sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until no streaks of dry flour remain. Do not overmix.
  5. Fold in 3/4 cup chocolate chips.
  6. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top.FullSizeRender (35)
  7. Bake for 14-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. I’ve made these in an electric oven and a gas oven. I found the gas oven bakes them faster, so they only needed 14 minutes. In the electric they needed 17. My advice is to take out at minute 14 and test, and put them back in at 2 minute increments until ready.FullSizeRender (37)
  8. Let cool completely and then cover and store at room temperature for up to 4 days. If you refrigerate them they get a fudgier texture.
  9. Serve with coconut ice cream ( Nada Moo is pretty good!) if you wanna go all out 😉

Enjoy!

Health Coach Jenna

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Blog, Chocolate, Recipes, Sweet Treats

Vegan Chocolate Cheesecake with a Peanut Buttery Crust

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Dreams do come true guys! I’m so stoked with the way this cheesecake turned out. You can make them in a round spring form pan and spread the crust out thinly giving it more of a dessert vibe, or you can put in a square 8×8 pan like the ones in the picture, making more of a snack bar creation. These are super rich and filling, and can go either way. Either a smaller portion for dessert if you use the round spring form pan, or a bit more chunky for a mid-afternoon power snack  or breakfast if you use the square pan. These guys are full of healthy fats and protein, so they will keep your brain and body fueled.

I bet the kids would love em’ for brekkie. It’s a great way to send em’ off to school with brain power.

Vegan Chocolate Cheesecake: 

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Ingredients:

Crust:

  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup peanut butter (or your nut butter of choice)
  • ½ teaspoon cinnamon

Filling:

  • 2 cups soaked cashews (about 4-5 hours in warm water)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1 cup of melted dark chocolate chips (I used Lily’s sugar free)
  • 1/4 teaspoon cinnamon
  • 3/4 cup full fat coconut milk
  • 1/2 cup raw cacao

Instructions:

1. Put all the crust ingredients in a food processor, and pulse together until it sticks together and has a dough like consistency.

2. Line an 8×8 baking pan with baking paper.

3. Pack the crust mixture into the pan TIGHTLY. If you don’t pack it tight enough the dough will not hold together entirely.

4. Clean out your food processor.

5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.

6. Pour the filling over the crust and spread evenly.

7. Place in freezer for a few hours to harden. It can then be stored in the freezer for up to 2 weeks, or in the fridge for 4-5 days.

Enjoy!

Health Coach Jenna

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Blog, chocolate, Chocolate, Recipes, Sweet Treats

Grain-Free Chocolate-Chip Cookie Cake

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Who doesn’t like a cookie cake? Growing up, my favorite birthday cake was the cookie cake. Nowadays, I’m not a big fan of all the refined sugar and gluten that goes in them. But that doesn’t mean the party stops here. Hell no!

Today, I make my own party. With this grain free chocolate chip cookie cake.

Ingredients:

Wet ingredients:

  • ⅓ cup coconut oil, melted and cooled
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup creamy nut butter

Dry ingredients:

  • ¼ cup coconut flour
  • ¾ cup coconut sugar
  • 1 teaspoon baking powder

Add in’s:

  • ½ cup chocolate chunks or chips (I use Lily’s Sugar free)

Method:

  1. Preheat the oven to 350
  2. Grease a round 9 inch round baking dish well
  3. Mix together wet ingredients
  4. Add dry ingredients to wet and mix well
  5. Fold in chocolate chunks
  6. Pour into baking dish and bake for 18-20 minutes
  7. Will stay good for 5 days or longer in fridge and freezer

*Note– If you would like to make a larger cookie cake, double this recipe and put in a larger pan. I haven’t personally tried doubling it, so I don’t know the exact baking time it would require. I’d put it in for 20-25 and then keep an eye on it every 5 minutes after that. And remember, this cake will still continue to bake after it’s removed from the oven, so under-baking is always the best and safest method.

Enjoy!

Health Coach Jenna

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Blog, Chocolate, Recipes, Sweet Treats

Peanut Butter Swirl Avocado Brownies

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Today I’ve asked food blogger, Chelsea Colbath, from Baked Greens to share one of her many delicious recipes with us. I’ve been following Chelsea for awhile on Instagram , and I often find myself drooling over her swoon worthy dessert recipes. She shares my affinity for peanut butter and chocolate, so we quickly became friends! Chelsea’s journey is very inspiring. She has lost 100 pounds by learning how to respect herself and the food she eats, and her mission is to inspire others to get into the kitchen and cook something healthy and delicious.

Today, Chelsea has created a gluten-free brownie recipe for us. I’ve personally tried them so I can attest to their deliciousness. I’m talking an 11 on a scale of 1-10 y’all.

 

Peanut Butter Swirl Avocado Brownies:

Peanut Butter Swirl Avocado Brownies 8
RECIPE:
  • 2/3 cup mashed avocado (from 1 large, very ripe avocado)
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1/3 cup oat flour (certified gluten-free, if needed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped dark chocolate
  • 1/4 cup all-natural peanut butter + 1/2 Tablespoon maple syrup, for topping
INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square or 7×11 inch pan with parchment; set aside.
2. Mash your avocado and measure out 2/3 cup. Whisk avocado with coconut oil, egg, maple syrup, and vanilla until completely smooth. Add all remaining ingredients and stir to combine
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3. Pour batter into prepared pan, and  dollop with peanut butter mixture. Use a spoon to gently swirl it into the batter.
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4.Bake for 15-20 minutes. Brownies should still be slightly soft in the center when you take them out of the oven. Mine were perfect at 18 minutes.
5. Allow brownies to cool, then cut and eat. Store leftovers at room temperature for up to 3 days, or refrigerated for 5.
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Meet Chelsea:
Chelsea Headshot

Hi everyone!  My name is Chelsea and I’m the blogger over at Baked Greens, where I share my passion for simple, nutritious food. I’m thrilled to be posting here today, since Jenna and I both share a love for nourishing our bodies- specifically with plenty of chocolate and peanut butter.

Jenna and I met by chance, as we all do. She found me on Instagram, and we instantly connected. I am in love with her gentle approach to nutrition, her commitment to loving her body, and all the gorgeous yoga pictures on her Insta account! We haven’t actually met in person, but I’ve already sent her a package of brownies all the way from Massachusetts, so I feel like we are already besties.

When Jenna asked me to post on her blog, I instantly knew the recipe had to involve chocolate and peanut butter. After all, it might be the cosmic force that brought us together in the first place. Peanut butter is powerful like that. My Fudgy Dark Chocolate Avocado Brownies are a reader favorite over on Baked Greens, and I’ve been promising my readers a peanut butter version. Well, here you go, my lovelies. A dark, rich, maple-sweetened brownie that is incredibly fudgy from avocado, and has a thick peanut butter swirl on top.

Jenna requested whatever sweet treat I make be gluten-free and refined-sugar free, so I made these brownies entirely with oat flour. Did you know you can make your own by grinding oats in your blender or food processor? No need to go out and buy oat flour. I also relied on maple syrup, my favorite all-natural sweetener, for a subtle sweetness and extra stickiness. If you are a fudgy brownie lover, these are for you. These are great warm from the oven, but get even better after sitting at room temperature or in the fridge for a few days. Plus, you only need 1-bowl and 30 minutes to make these brownies!

I hope you love this recipe as much as I do. In fact, I already have an extra avocado sitting on my counter getting soft just so I can make another batch this week. If you want to find more of my simple, nutritious recipes, come visit me at bakedgreens.com or find me on Instagram or Facebook!

XO,
Chelsea
Blog, Chocolate, Recipes, Sweet Treats

5- Ingredient Peanut Butter Chocolate Chip Cookies (Gluten -Free)

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Those who know me are familiar with my obsession with peanut butter and chocolate. That’s why these cookies stole my heart. With only 5 ingredients they are super simple to make, and 100% delicious.

5- Ingredient Peanut Butter Chocolate Chip Cookies:

Ingredients:

  • 1 cup natural peanut butter (the kind with no added oil or sugar)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon sea salt + a sprinkle of sea salt to add on top
  • 1 cup dark chocolate chips ( I like these from Thrive), or you can make your own and cut up the chocolate in small squares

Method:

  • Mix and put dough in fridge for 20-30 minutes.
  • Take out chilled dough and roll into balls and place on lined baking tray.Processed with VSCO with f2 preset
  • Press down with a fork, sprinkle a bit of sea salt on top,and stick in oven on 325F degrees heat for 10 minutes.

Enjoy guys! Let me know how you like them! If you take any pics tag me@HealthierNotions on Instagram. I love to see your creations!

xoxoxoxoxoxo

Health Coach Jenna

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Chocolate, Recipes, Sweet Treats

Goji Berry Chocolate “Cheesecake”

Goji berry and chocolate

Goji berries and chocolate are a delicious duo. I mean- not as orgasmic as peanut butter and chocolate, but pretty darn close. That’s why I created this goji berry and chocolate “cheesecake”.

And something cool I learned fro the recipe? Goji berries turn orange when you blend them! Wasn’t expecting that one.

What You Will Need:

  • 2 cups cashews
  • 2 1/2 cups unsweetened desiccated coconut
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 1 cup goji berries
  • 1/3 cup and 2 tablespoons maple syrup
  • 1/3 cup and 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon
  • 1/2 cup full fat coconut milk
  • 3/4 cup raw cacao
  • 8×8 baking pan
  • baking paper

What to do:

  1. Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
  2. Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an 8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
  3. For the filling: Take 1 cup goji berries and soak in water for about 30 minutes to an hour- until they are soft and plump. Drain these and put into the blender, with your drained cashews, 2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and 1/2 cup of full fat coconut milk. Blend until nice and creamy.
  4. Take your crust out of the freezer and pour your filling on top and spread nice and evenly. Now, put back in the freezer because it’s time to make our chocolate!
  5. For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
  6. Take your pie out of the freezer and spread the chocolate evenly on top. Place back in the freezer for a few hours.
  7. Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.

If you liked this please leave a comment below to let me know! And I always love to see pictures of your replications!

Enjoy y’all!

Health Coach Jenna

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Blog, Chocolate, Recipes, Sweet Treats, Uncategorized

Dark Chocolate Power Cups

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Sometimes in life, failure leads to even greater success. Just like these dark chocolate power cups! I was experimenting with a power bar recipe, and both trays I made just wouldn’t hold together. I was left with a crumbled mess, but dang it tasted SO good. So what did I do? Whipped up some of my homemade dark chocolate and mixed it all together and made these little guys.

So how’d they turn out? Well, my husband can’t get enough- he says they are his favorite sweet treat I’ve made so far! I really like them because they make for a great afternoon snack with my tea. The nuts provide plenty of protein and healthy fats, which keep my body fueled as well as my brain alert for the remainder of my day. And because I use raw cacao, I get a dose of magnesium, fiber, and antioxidants.

So see, accidents can lead to prosperity!

Ingredients:

For the power filling:

  • 1 cup nuts (I used mix of almonds & walnuts)
  • 1 cup seeds (I used pumpkin)
  • ¼ cup Goji berries
  • 3 tbsp Chia seeds
  • 1 cup shredded coconut
  • ¼ cup cup coconut oil
  • ¼ cup maple syrup

Directions:

Mix all of the above in a food processor or high speed blender for a few pulses. You don’t want to blend it too much. Set aside the mixture.

Dark Chocolate:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • Pinch of sea salt (optional)

Directions:

If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step). I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right? As soon as the coconut oil has melted add the maple syrup. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla. After that is all smooth and blended, sprinkle in your sea salt.

Now, add your power mix to your chocolate and stir, stir, stir. While it is still hot, pour the mixture into cupcake tins, set in the freezer, and they will be ready within the hour.

Enjoy!

Health Coach Jenna

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Blog, Chocolate, Recipes, Sweet Treats

Chocolate Chip Cookie Dough Squares (Gluten-Free and Vegan)

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Introducing a healthy chocolate chip cookie dough! I came up with this recipe after trying something called an “Under Baked Chocolate Chip Cookie Dough” at a pub I visited in Scotland. Seeing as I’m a firm believer of “a little bit of what you fancy does you good”, I ordered it for my two friends and I to share- and wow was it flippin’ good. But not something you would want to eat everyday as it was loaded with tons of butter, flour, sugar, etc.

Whenever I try something delicious like this, my mind always starts thinking about how I can make it healthier, and consequently, taste even better. So ladies and gents, here is my healthy version for you to enjoy. They are gluten-free and vegan.

No-Bake Chocolate Chip Cookie Dough Fudge:

Makes: 10 Squares Freezer Time: 45 minutes

Ingredients:

  • 3 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 2 tbsp non-dairy milk
  • 3/4 cup coconut sugar
  • 1/2 cup mashed banana 
  • 1/4-1/2 tsp sea salt, to taste
  • 1.5 cups oats. Ground into flour using a food processor or high speed blender( to make gluten free use certified gluten-free oats)
  • 1 cup raw whole almonds, ground into flour using a food processor or high speed blender (or use 1.5 cups almond flour)
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips (I make my own using my dark chocolate recipe. Spread out your dark chocolate on baking paper, allow time to freeze, and then cut into small pieces)

Directions:

1. Melt the coconut oil in a small saucepan on medium heat. Add the coconut sugar and non-dairy milk and bring to a low boil. After mixture has come to a low boil, turn the heat down to low and stir in the mashed banana. Turn off heat and mix in the vanilla and salt.

2. In a large mixing bowl, add the oat flour and the almond flour. Mix together and add the cinnamon.

3. Add wet mixture to the dry mixture and mix until no flour remains. Put in the freezer for 15 minutes.

4.  Take the dough out of the freezer and add chocolate chips to the dough and mix in.

5. Line an 8-inch square pan with baking paper. Scoop the dough into the pan and spread out evenly with a spoon. It’s tough to spread out but it’s worth it I promise!

6. Place in the freezer for 30 minutes. Take out, cut into squares, and store in the fridge.

Happy No-Baking!

cookie dough fudge. raw and vegan. Gluten Free. Healthier Notions

xxxxx

Health Coach Jenna

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Chocolate, Recipes, Uncategorized

Dark Chocolate Peanut Butter Cups (Raw & Vegan!)

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It’s a well known fact that dark chocolate + peanut butter = DELICIOUSNESS. But dark chocolate and peanut butter with loads of processed ingredients that you can’t pronounce? No thank you. This is why I’ll pass on the Reeses, thankyouverymuch.

Instead, I opt to make my own dark chocolate PB cups with real, whole foods. The only ingredients are: raw cacao, coconut oil, maple syrup, sea salt, and peanut butter (organic and without any oils).

The recipe is super easy and takes minutes to prepare. Just pop them in the fridge when done (or, if you live in a warmer climate, put them in the freezer). I’m currently in England and the coconut oil stays pretty solid, even in the summer!

Ingredients:

-Dark Chocolate (For recipe, click HERE)

-Organic peanut butter without any oils (to make raw PB cups, use raw PB)

-small cupcake papers

Directions:

Place cupcake papers on a plate. Using a small spoon, pour your dark chocolate into the cupcake papers until they are 1/3 full. Next, scoop a dollop of peanut butter on top of the chocolate until the cupcake paper is now 2/3 full. Lastly, pour on more dark chocolate until full. I like to sprinkle a bit of sea salt on top before putting into the freezer to cool.

Enjoy!

P.S. Try a few accompanied with a cup of peppermint tea. Oh so good. 😉

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Blog, Chocolate, Recipes, Sweet Treats

Raw Dark Chocolate (Only 5 Minutes to Prepare!)

I love dark chocolate. If someone gave me the ultimatum to go without hot water or dark chocolate, I think I would probably go without hot showers for the rest of my life. As much as I love dark chocolate, I equally disdain all of the artificial ingredients put into many of the store- bought brands such as high fructose corn syrup, soy lecithin, food dyes, “natural” flavoring, etc.  Not to mention many well known food companies procure their chocolate in a not- so- ethical manner.

But this does not mean you have to abandon ship and give up chocolate forever!

Homemade dark chocolate is extremely easy to make. All you need is coconut oil, maple syrup, and cacao (salt is optional). By buying your ingredients from companies who get their ingredients ethically, you are supporting the good side, and by making your own chocolate, you are ditching the ingredients which make your body sick. It’s a win-win all around!

Extra bonus: Cacao (not to be confused with its evil twin cacoa) is rich in magnesium which helps us keep regular visits to the loo, helps us catch zzz’s, and reduces anxiety.

Raw Dark Chocolate:

Ingredients:

3/4 cup cacao

1/3 cup melted coconut oil

1/3 cup maple syrup

1/4 tsp vanilla extract

Pinch of sea salt (optional)

Directions:

If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step).I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right? As soon as the coconut oil has melted add the maple syrup. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla. After that is all smooth and blended, sprinkle in your sea salt. You can add any other ingredients such as goji berries, shredded coconut, etc. if desired. Next, put into small cupcake papers or a silicon mold. Place in the freezer and let harden for an hour. Store in the refrigerator after if you live in a cold climate, and keep in the freezer if you live in a hot climate.

Goji berries and dark chocolate is my jam. What’s yours? I would love to hear about the creations you come up with!

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