Posts Tagged ‘Dessert’

Peanut Butter “Ice Cream” (NO frozen bananas!)

Not to toot my own horn here or anything, but I have to say, this is an ice cream recipe that I am extremely proud to have developed. Why?

-It uses no bananas. Yes, I am a banana “nice cream” lover, but sometimes I just want something with no trace of bananas in it.

-It contains peanut butter. Enough said. (Those with nut allergies can use an allergy-free alternative instead!)

-It yields a whole pint of ice cream while only using 2 tbsp of sugar!

-It actually has the consistency of regular ice cream and never gets spoon-bending block hard.

-It uses aquafaba, which is the water liquid from a can of beans. Yes, you heard right! And no, no taste of bean at all in the final product! Pinky promise. With the multiple people I have tested this recipe on, NOBODY could detect anything off.

Seriously, do a quick google search of aquafaba if you haven’t heard of it. This is a vegan option for those who need a replacement for egg whites. However, I have found that when whipped and frozen, it mimics the texture of ice cream.

With my unhealthy love of ice cream, this has been a game changer for the better. I STRONGLY recommend trying aquafaba. Plus, since it’s coming from a can of beans, no special purchases are required- just save the bean liquid the next time you go to make hummus!

Peanut Butter “Ice Cream”

Peanut Butter “Ice Cream”

Ingredients:

Liquid from 1 can of chickpeas or a similar type bean (keep the chickpeas for another recipe!)

1/ 8 tsp cream of tartar

2 tbsp sugar 

1 tsp vanilla extract

1/2 tsp salt

pinch of stevia

3 tbsp melted peanut butter

Directions:

In a large bowl, combine the bean liquid and cream of tartar. With a hand mixture, whip together on high until white, fluffy, and peaks form (about 6 minutes).

Add in your sugar, vanilla extract, salt and stevia and whip altogether.

Next, slowly add in your melted peanut butter. This will deflate your mixture, but just keep whipping!

Transfer mixture into a contain and place in the freezer until frozen (about 4-5 hours).

Serve!

Cookie Dough Protein Bowl (Grain-Free)

Confession: When a was little, I used to sneak large globs of cookie dough from the giant tub of Pillsbury in the fridge. I laughed at the threat of getting an upset stomach. Oh, to be young and so carefree…

As evidenced by today’s post, however, my childhood desires have not entirely been suppressed with age. As much as I love my Paleo Chocolate Chip Cookie Dough Dip, I do not always have sweet potatoes at hand. Instead, I have created this protein-packed cookie dough.

And guess what? I have not only been eating this as a snack and dessert, but also for breakfast too! Looking at the ingredients list, I can confidently say I regret nothing!

Oh, and an added bonus? This recipe will stuff you up! I couldn’t even get through a quarter of my cookie dough bowl before getting full! With that said, enjoy!

Cookie Dough Protein Bowl (Grain-Free)

Cookie Dough Protein Bowl (Grain-Free) 

Ingredients:

1/2 cup protein powder (obviously, pick a flavor you like!)

3/4 cup plain, whole milk yogurt

1/4 cup nut butter and/or coconut butter

3 tbsp coconut flour

2 tbsp shredded coconut

1 tsp vanilla extract

 1/2 tsp cinnamon

1/2 tsp salt

Pinch of stevia

2 tbsp cacao nibs

Directions:

Add all ingredients (except the cacao nibs) into a food processor and blend until smooth (likewise, you can just stir all the ingredients together in a bowl really well). Stir in the cacao nibs, transfer to a bowl, and place in the fridge for 20 minutes before serving. Makes a great breakfast, snack, or dessert!

Cookie Dough Protein Bowl (Grain-Free)

Double Chocolate Chip Cake (Paleo)

Chocolate cake time! Tomorrow is my brother’s 18th birthday and since I won’t be seeing him then, we’re having cake tonight! I’ve been working with this recipe for a while now and am so happy to have perfected it in time.

The recipe makes one layer. I was too lazy to make layer II, so I just cut the layer in half and placed the one half on top of the other (with homemade “frosting” in between, of course) to make a half cake. Since there’s only 3 people here to eat the cake, this is the perfect amount for us. However, feel free to double or triple the size to feed a crowd!

Double Chocolate Chip Cake (Paleo)

Double Chocolate Chip Cake (Paleo)

Ingredients:

1/4 cup coconut oil, softened

1/2 cup coconut sugar

1/2 tbsp vanilla extract

2 large eggs

1/3 cup cacao powder

1/2 tsp salt

1/4 tsp baking soda

pinch of stevia

3 tbsp coconut flour

3 tbsp chocolate chips

Directions:

Preheat the oven to 350 degrees and oil a 8-inch diameter springform pan.

In a food processor, pulse together coconut oil, sugar, and vanilla. Add in eggs and pulse again. Add in cocoa powder, salt, baking soda, stevia, and coconut flour until all the ingredients are combined. Stir in your chocolate chips.

Transfer and spread the batter into your pan. Bake in the oven for 15 minutes. Once done, let cool before moving.

*Makes 1 layer.

**I cut the one layer in half and place one on top of the other for a half cake.

Avocado Chocolate Chip Cookies (Paleo)

Goodness gracious, I feel like I’m getting old.

Friday was my little brother’s high school graduation. But in my mind, I still see him as 12 years old. Which doesn’t actually make too much sense as he’s now a foot taller than me :/

So just in name of reliving childhood a bit, Ive got a chocolate chip cookie recipe to share! Ok, so there’s avocado in it. But come on, coming from me, what else do you expect?

IMPORTANT TIP WHEN MAKING THESE: I don’t know if it’s just me, but baked avocados kinda have a weird taste. Luckily, I’ve learned the secret to using them in a baked good: Wait a few hours (or preferably the next day) before digging in! Not only does all traces of avocado disappear, but the baked good gets a super rich taste and the avocado prevents the cookies from getting hard/stale! I recommend making these at night to have the next day, or in the morning to have later that night.

Avocado Chocolate Chip Cookies (Paleo)

Avocado Chocolate Chip Cookies (Paleo)

Ingredients:

1/3 cup tapioca flour

1/3 cup coconut flour

1/3 cup honey

1/2 tbsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

1 avocado

2 eggs

1 tsp vanilla

pinch of stevia

3 tbsp chocolate chips

Directions:

Preheat the oven to 350 and grease a baking sheet. Place all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips. Spoon cookie batter onto the baking sheet and bake for 18 minutes. Makes 18-20 cookies.

Avocado Chocolate Chip Cookies (Paleo)

Banana Bars (Grain-Free)

I’ve been revisiting some of my old posts recently to see if I can make any minor improvements. This is a rather fun job for me as it involves a lot of taste testing! Plus, it’s a bit of a trip down memory lane (Hello, May 2012!). Good lord, how embarrassing some of my posts are…

While scrolling along, I came across my Carrot Bar recipe, which immediately made me start thinking of possible variations. The result? Banana bars!

Banana Bars (Grain-Free)

Banana Bars

Ingredients: 

1 cup mashed banana (about 3 bananas)

3/4 cup plain yogurt

1/3 cup water

1/4 cup honey

2 tsp pure vanilla extract

2 tbsp flaxseed

1/2 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1 cup coconut flour

Optional: 1/4 cup coconut flakes

Optional: 1/4 cup chocolate chips

Optional: 1/4 cup chopped almonds

Directions:

Preheat the oven to 350 degrees and grease a 13×9 baking dish.

Combine all ingredients (except chocolate chips and almonds) in a food processor and blend until a thick batter is formed. Stir in chocolate chips and almonds, if using. Spread batter in the baking dish and bake for 20 minutes. Allow to cool for at least 20 minutes before cutting and eating.