We had a movie date with my sister on Friday night, so I said I would bring the “healthy” treats. I have been craving chocolate, and wanted something simple and chocolatey to eat. So I used the base of my breakfast cookies (basically the banana), to make flourless mini cakes. These would be great for a Valentines Day treat, topped with strawberries or raspberries. Much healthier than the typical artificially flavored chocolates with way too much sugar.
These have a brownie and cake like texture. Dairy free, egg free, grain free, and almost sugar free (I tend to always make them without any sweeteners), but not tasty free. My husband doesn’t like pure chocolate anything, but he loved these. I used a little honey to help sweeten them. I even got my sisters husband to try them, and he said they were great. He is super picky, and is always leery of anything I make, because he naturally assumes anything dairy, egg, or sugar free is tasteless. Fooled him. 😉
I would rather eat this instead of regular chocolate cake. I love that they are almost brownie like, but still light and fluffy. Great with a scoop of ice cream. I think I will be making these for Baby R’s first birthday party (yes, I am already planning it 8.5 months out).
It’s always nice having something “healthier” that can actually hit the spot, without having to sacrifice taste. Sometimes I can crave rich, fudgey chocolate cake, and I can honestly say these mini cakes tasted ahhh-mazing!! Moist, like cake should be, and melt in your mouth delicious!! I would rather have these any day, and that says a lot. And if I could get my brother-in-love to like them (and even eat two), they are definitely worth sharing.
- 1½ c Almond Butter
- 4 ripe bananas, mashed
- 2 Tbsp ground flaxseed + 6 Tbsp water
- ½ c applesauce
- ¼ c honey or maple syrup (or can omit this altogether, I like them just as well without any honey or maple syrup)
- 1 Tbsp vanilla
- ⅔ c cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- ¾ c mini chocolate chips (I used Enjoy Life Mini Chocolate Chips)
- Preheat oven to 400 degrees. Line jumbo muffin tins with muffin cups or spray with nonstick oil.
- In medium mixing bowl add all ingredients, except chocolate chips, and mix with a electric hand mixer until well combined and smooth.
- Or add to a blender and puree until smooth.
- Stir in mini chocolate chips.
- Pour ½ c of mixture into each muffin tin (about ½ - ⅔ full)
- Bake for 18-20 minutes. Mixture will be more moist, and a little jiggly in middle.
- Let stand for 10-20 minutes to set, before removing from tins.
- Top with ice cream or berries.
I finally mastered the no bake granola bars. This was my third attempt at making them. I finally made them stick without the bars crumbling apart. I was trying to make them with only honey, but it wasn’t enough to make them stick, thus I had to resort to a little brown sugar.
I added in pumpkin seeds, sunflower seeds, and sesame seeds with the rice Krispie cereal. Perfect snack for kids and adults. Much better than using the traditional marshmallow creme used in rice krispie treats. These Peanut Butter Cereal and Seed Granola Bars are sure to be a favorite. Gluten free, dairy free, and egg free. I could eat the whole pan, if I didn’t have to share with the hubby 😉
A quick granola bar, that I get to chose what goes inside. 7 total ingredients, 3 of those being seeds. Enough softness, with just enough crunch. Recipe Link here.
Hope your weekend was great. We enjoyed lots of rain and some sunshine, with warm temps in the 50’s. Is spring already here?!
Until Next Time Be Whole and Be Fit
What is your favorite sweet indulgence? How do you curb sugar cravings?
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Every time I come here, there is another incredible treat! I will have to make one of them this weekend!
Those no bake granola bars look fantastic! I’ve had minimal luck with them myself. They usually taste ok but end up a mess.
Well Heather I finally got these to stick!! And actually not be messy!! Love them