If you want your healthy eating habits to stick, you’ve got to find fun and flavorful ways to work seasonal ingredients into your everyday staples. Trust me, this simple shift can be a total game-changer for staying consistent in the kitchen.

Take these sweet and delicious stovetop cinnamon apples, for example. Every fall, I can’t get enough apples—they’re crisp, cozy, and so versatile. But instead of just snacking on them raw, I love to sautee them, transforming them into something warm and comforting. These cinnamon apples are quick to make, naturally sweet, and fill the whole house with that cozy autumn aroma.

The best part? They’re endlessly versatile! You can:

• Stir them into a bowl of protein-packed egg white oats
• Spoon them over a Greek yogurt and granola bowl
• Pile them high on cottage cheese pancakes or protein-rich French toast
• Serve them with some baked chicken thighs for a sweet and savory meal
• Or simply enjoy them warm right out of the pan as a lighter dessert option

If you’re anything like me, you’re always looking for simple ways to turn everyday ingredients into something special—and these stovetop cinnamon apples do exactly that. I make them all year long, but they’re especially perfect in the fall when I’m craving something sweet and satisfying without diving into a heavy dessert.

One skillet, a handful of ingredients, and less than 15 minutes—that’s all it takes to whip up this cozy recipe.

Ingredients for Stovetop Cinnamon Apples

Don’t look away! The ingredient list is short – but oh so delicious!

Most of the ingredients in this recipe speak for themselves, but let’s take a minute to talk about the star of the show—the apples! The variety you choose really does make a difference. For the best results, stick with apples that are firm, crisp, and have a naturally sweet-tart flavor.

Here are a few of my favorites (feel free to mix and match!):

• Honeycrisp – juicy, crisp, and perfectly balanced between sweet and tart
• Fuji – firm and super sweet, holds up beautifully when cooked
• Pink Lady – tangy, crisp, and bright in flavor
• Granny Smith – tart, firm, and classic for cooking

These apples not only hold their shape on the stovetop, but their natural flavor pairs perfectly with warm cinnamon and a touch of sweetness. Avoid softer varieties like Red Delicious or McIntosh, which tend to get mushy when cooked.

How to Make Chopped Stovetop Cinnamon Apples

Alright, let’s do this! These stovetop, sauteed cinnamon apples come together so fast and taste so good, you’ll wonder how you ever lived without them.

Watch My Chopped Cinnamon Apples Video HERE!

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Print

Quick Chopped Stovetop Cinnamon Apples

Perfect for topping oatmeal, yogurt, cottage cheese, and more! These quick chopped stovetop cinnamon apples are ready in just 15 minutes and are the perfect way to add seasonal fall flavors to your healthy, everyday staple meals.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (makes 2 cups total)

Calories 91kcal

Author Dani Spies

Ingredients

• 4 cups (500 grams) chopped apples
• 3 tablespoons water
• 1.5 tablespoons butter
• 1.5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon sea salt

Instructions

• Chop apples into 1/2 inch cubes. You can cut them bigger if you'd like, but I like a smaller chop. What's most important is that they are fairly equal in size.
  
• Add the apples and 3 tablespoons of water into a 12-inch skillet. Cover and cook over medium-high heat for 4-5 minutes.
  
• Remove the lid and cook for another 3 minutes or until most of the water has evaporated and the apples have softened.
  
• Add the butter to the pan and toss with the apples until they are lightly coated. Cook for an additional 2 minutes.
  
• Add maple syrup, vanilla, cinnamon and salt. Stir until well combined. Cook for another 2-5 minutes, stirring often, until your apples are soft and tender.
  
• Serve and enjoy! I love these apples served over Greek yogurt with an extra sprinkle of cinnamon and a small handful of granola.
  

Video

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 137mg | Fiber: 3g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.2mg

© Clean & Delicious

The post Quick Chopped Stovetop Cinnamon Apples appeared first on Clean & Delicious.

Here’s what you’ll need to make protein hot chocolate

The best part about this recipe is its simplicity! All you need is three main ingredients (and a few optional flavor boosters!) – lets take a look:

• Milk: I am using an unsweeteend almond milk for this recipe. I love the brand Malk as it’s rich, creamy, and packs in 3 grams of fiber (total bonus!).
• Chocolate protein powder: The is the star of the show! Personally, I love the flavor and texture of whey protein powder but you can use any type of protein powder that you enjoy. (see sugestions below!).
• Cocoa powder: Provides deep, rich chocolate flavor. So good!
• Vanilla extract: Did you kow that vanilla makes chcolaet taste more chocolatey?! It’s true. Don’t skip the vanilla!
• Sea salt: Balances the sweetness and adds a punch of flavor.
• Sweetener: This is optional. If you want to keep the recipe sugar-free, I suggest using a monk fruit sweetener. Otherwise, you can use maple syrup or honey. They all work.
• Optional add-ons: I love this topped with a dollop fresh whipped cream and some cocoa powder or shaved chocolate!

How to make this recipe

1. Heat the ingredients: In a small saucepan, add milk and heat over a medium low heat. As the milk is heating, whisk in the protein powder, cocoa powder, vanilla extract and sea salt. Continue to whisk until all the ingredients have blended into the milk and the cocoa mixture is smooth and creamy.
   
2. Serve: Once the milk is hot (you want it just below a boil), pour into your favorite mug and enjoy as is or with your favorite toppings.

Helpful tips

• What is the best milk to use? I love to use an unsweetened vanilla almond milk and I’m a big fan of the brand MALK. It has simple ingredients, a rich creamy flavor and 1 cup offers 3 grams of fiber which is not the norm for most almond milks. However, you can use any plant based milk you love or you can even use cow’s milk, which I’ll often use when making this recipe for my kids.
• Whisk constantly: Keep the mixture smooth by whisking continuously as it heats to prevent clumps or scorching.
• Use medium-low heat: Avoid high heat, as it can cause the protein powder to clump or the milk to scald.
• Don’t boil: Heat the hot chocolate until it’s steamy and warm, but don’t let it boil, as this can affect the texture and taste.
• Customize the sweetness: Taste as you go and adjust the sweetener to suit your preference. If adding extra sweetener, I suggest monk fruit or stevia for a sugar-free option. Honey and maple syrup also work well – but ultimately, you can use any type of sweetener you prefer.

WATCH MY PROTEIN HOT CHCOLATE RECIPE VIDEO HERE!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Print

Homemade Protein Hot Chocolate (with Protein Powder!)

This homemade, high-protein hot chocolate recipe is a cozy treat made right on the stovetop using just three simple ingredients: milk, cocoa powder, and protein powder! The result? A rich, creamy, and delicious hot chocolate that's naturally sugar-free and packs 15 grams of protein per serving. Healthy hot chocolate in just 5 minutes? Yes, please!!

Course DESSERT, drinks, snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 166kcal

Author Dani Spies

Ingredients

• 1.5 cups milk of choice I like to use unsweetened vanilla almond milk
• 1/2 scoop 15-18g chocolate protein powder see notes
• 1 tablespoon cocoa powder
• 1/4 teaspoon vanilla extract
• A pinch of sea salt
• Optional: 1 tablespoon sweetener of choice see notes
• Topping suggestions: fresh whipped cream and shaved chocolate

Instructions

• In a small saucepan, add milk and heat over a medium low heat. As the milk is heating, whisk in the protein powder, cocoa powder, vanilla extract and sea salt. Continue to whisk until all the ingredients have blended into the milk and the cocoa mixture is smooth and creamy.
• Once the milk is hot (you want it just below a boil), pour into your favorite mug and enjoy as is or with your favorite toppings.

Video

Notes

Notes: I like to use whey protein as it has a rich and creamy flavor and texture. But any protein powder can be substituted based on your dietary needs and preferences. If adding extra sweetener, I suggest monk fruit or stevia for a sugar-free option. Honey and maple syrup also work well – but ultimately, you can use any type of sweetener you prefer.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 19.5g | Protein: 17g | Fat: 7.2g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 550mg | Potassium: 192mg | Fiber: 6.5g | Sugar: 0g | Calcium: 558mg | Iron: 1mg

© Clean & Delicious

The post Homemade Protein Hot Chocolate (with Protein Powder!) appeared first on Clean & Delicious.

Who doesn’t love the combination of fruit and chocolate? This classic combination had been around for years and for good reason!

I’ll dip just about any type of fruit I can get my hands on in dark chocolate! I love chocolate-covered strawberries, chocolate-covered pomegranates, and chocolate-covered kiwis – and my latest obsession is these chocolate-covered raspberry bites!

Ingredients

I like my recipes to be simple, healthy, approachable, and delicious – and these chocolate-covered raspberry bites are just that! All you need are 5 ingredients (most of which are pantry staples – so you may have them all on hand!).

• Fresh Raspberries: Sweet, tart and delicious – this beautiful fruit is loaded with antioxidants and loves to be paired with chocolate.
• Chia Seeds: Packed with fiber and healthy Omega-3 fatty acids, the chia seeds help to bind the mashed raspberries together.
• Dark Chocolate: Decadent and delicious, I love the richness of dark chocolate, but, as always, use whatever type of chocolate lights you up! Milk, white, semi-sweet – they will all work!
• Coconut Oil: A tiny drop of coconut is the secret to achieving a super-shiny chocolate coating. Without it, the melted chocolate will appear matte once dry.
• Sea Salt: Do yourself a favor and invest in beautiful, high-quality sea salt. Maldon is hands down my personal favorite. It’s a lovely finishing salt that I use for baked goods, salads, steak, and fish (just to name a few!).

How-To Make Chocolate-Covered Raspberry Bites

If you’re not already excited by the ingredients that make up this delicious raspberry dessert, I promise you will be excited by the simplicity of this recipe!

1. Mash raspberries using the back of a fork until they are broken down. The raspberries will look like raspberry jam or raspberry puree.
2. Add the chia seeds to the mashed raspberries and mix well. Let the raspberry-chia mixture rest on the counter for 5-10 minutes once combined. This will allow the chia seeds to absorb some of the moisture from the raspberries, which in turn, will thicken the puree.
3. Scoop up about 1 tablespoon of the raspberry chia mixture and drop in rounds on your prepared baking sheet (I like to use a quarter sheet pan lined with parchment paper).
4. Place the raspberry chia drop in the freezer for 45-60 minutes or until set through.
5. Dip frozen raspberry chia bites in melted chocolate and top with sea salt. Enjoy immediately or refreeze until ready to eat!
   

Pro Tip for Healthy Home Cooks

You can 100% use frozen raspberries in place of fresh raspberries! Just be sure that the frozen raspberries are defrosted before you mash them. If they seem very loose because they have a lot of liquid, add an extra teaspoon of chia seeds to help thicken the raspberry puree. See the video below for step-by-step instructions if you are a visual learner like me!

How-To Store Chocolate-Covered Raspberry Bites

Once the raspberry bites are set up, transfer them into an airtight container and store them in the freezer for up to 2 months. I recommend letting them sit on the counter for 1-2 minutes before biting into them – this allows them to soften just a bit!

Watch the video below for step-by-step instructions. Perfect if you are a visual learner (like me!)

Print

Chocolate-Covered Raspberry Bites

Servings 8

Calories 117kcal

Author Dani Spies

Ingredients

• 1 heaping cup raspberries, (6 ounces /170g)
• 1 tablespoon chia seeds
• 5 ounces dark chocolate, or whatever chocolate you prefer
• 1 teaspoon coconut oil
• pinch sea salt

Instructions

• Line a quarter sheet pan with parchment paper and set aside. In a small bowl, mash the raspberries with the back of a fork until they are broken down.
  
• Add in chia seeds and stir until well combined. Let this sit on the counter for 5-10 minutes to thicken.
  
• Scoop small plops of the raspberry-chia mixture onto the prepared baking sheet ( about 1 tablespoon per plop). You should end up with 8-10 pieces sending on their size.  Place in the freezer for one hour or until set through.
  
• Place the chocolate in a small bowl and melt in the microwave for 30-60 seconds, stirring after the first 30-seconds (all microwaves will vary, so watch carefully). Mix the coconut oil into the melted chocolate until well combined.
  
• Dip the frozen raspberry-chia bites into the chocolate until coated and place back on the prepared baking sheet. 
  
• Sprinkle a tiny bit of flaky sea salt over the wet chocolate. Repeat.
  
• Place the chocolate-dipped raspberry bites back into the freezer for an hour or until set through.  Enjoy!
  

Notes

Once frozen, transfer into an airtight container and store in the freezer for up to 3 months.

When ready to eat, allow the frozen raspberry bites to soften on the counter for 1-2 minutes.

Nutrition

Serving: 1drop | Calories: 117kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 2mg

© Clean & Delicious

The post Chocolate-Covered Raspberry Bites appeared first on Clean & Delicious.

This Chocolate Avocado Pie recipe is one of my go-to desserts — parties, holidays, potlucks, fun family nights — you name it! It always receives rave reviews with minimal effort, plus it’s packed with healthy fats. Everyone is shocked when they ask about the ingredients to find out the main ingredient in the filling is avocados!

Can you believe the filling for this dessert is healthy and actually made out of fruit? That’s right, the chocolate filling is made of two avocados and cocoa powder! It’s the same recipe as my avocado chocolate pudding and is chocolatey, perfectly sweet, and ultra-creamy!

Why this recipe is so good

• Easy: Super easy to make with little prep time. Just be sure to allow time for the pie to chill.
• Healthy: Made with mostly clean and healthy ingredients. When compared with other pie recipes, this one is definitely more nutritious than most.
• Delicious: Get your daily dose of chocolate with this decadent chocolate-flavored treat. It’s just so good!

Ingredients needed

This epic chocolate avocado cream pie recipe has three components: a graham cracker crust, a creamy, rich chocolate filling, and plenty of whipped cream on top. Here’s everything you’ll need to make it:

• For the crust: we’re making a simple graham cracker crust with just graham crackers, coconut sugar, and butter. So easy and SO delicious. You could also switch things up and use an Oreo cookie crust.
• For the filling, you’ll need avocados, cocoa powder, sea salt, maple syrup, vanilla extract, and almond milk.
• For the topping, heavy whipping cream (I like to look for pastured and organic options) and monk fruit sweetener are used. I recommend topping it with chocolate shavings, too!

How to make this recipe

It may look elaborate and time-consuming to make a crust and two different layers, but it couldn’t be easier to make. Here’s a quick rundown of how to make this decadent dessert, but you’ll find the full, printable instructions at the bottom of the page.

To make the crust, simply blend graham crackers in a food processor or blender. Transfer the crumbs to a medium bowl and toss with coconut sugar. Pour in melted butter and mix until you have a loose, coarse, wet-sand texture. Press this mixture into your pie pan, making sure to firmly press it into an even layer on the bottom and around the sides. Chill for 30 minutes while you make the filling.

For the filling, place the avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency.
Add 1/4 cup almond milk and blend until you have a creamy, pudding-like consistency.

For the whipped cream topping, place a medium bowl in the freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form; about 1 minute.

To assemble the pie, spoon the chocolate avocado pudding into the prepared pie crust and smooth the top with a spatula. Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula. Top with freshly chopped chocolate for garnish! Chill for a minimum of 3 hours before serving.

Tips for recipe success

This avocado chocolate pie recipe really could not be easier, but here are a few tips, so that your dessert is absolutely perfect!

• Chill time: For best results, be sure to refrigerate the pie for at least 3 hours, or even overnight is great. The longer the chill time, the sturdier it will be and easier to slice. Do not freeze it to set it. It will be difficult to slice the filling and the texture won’t be as smooth and creamy.
• Slicing: Use a clean, sharp knife to cut into slices for serving – and be sure to keep the slices on the smaller side. For extra neat slices, wipe your knife clean with a paper towel between each cut.
• Make-ahead: This is the perfect dessert to prep ahead of time! You can even make it 2 days before you plan to serve it. If you are making it in advance, you’ll want to make and add the whipped topping and garnish just before serving.
• Storage: Before covering this to refrigerate, I like to just barely push a few toothpicks into the top of the pie, so that the plastic wrap doesn’t stick to the topping.

Storage tips

• Storing leftovers: Pie will keep well, covered in the refrigerator, for up to 4 days.
• Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling. 

More delicious desserts 

Looking for more delicious healthier treats? Give these favorites a try:

• Frozen Banana Snack Bars
• Pumpkin Mousse
• Mini Pumpkin Pies
• Healthy Chocolate Banana Bread
• Almond Flour Brownies

If you make this chocolate avocado cream pie, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Chocolate Avocado Pudding Cream Pie

Course DESSERT

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 slices

Calories 403kcal

Author Dani Spies

Ingredients

Crust

• 1.5 cups graham cracker crumbs 12 sheets of graham crackers – 180g
• 2 tablespoons coconut sugar
• 6 tablespoons pastured butter melted

Chocolate Avocado Pudding

• 2 ripe avocados (10-12 ounces avocado meat)
• 1/2 cup cocoa powder
• 1/4 tsp sea salt
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Whipped Cream

• 1 cup heavy whipping cream
• 1 tbsp monk fruit sweetener
• 1 ounce chocolate chopped (optional topping)

Instructions

Crust

• Place graham crackers in a food processor or blender and grind into fine crumbs.
  
• Transfer the graham cracker crumbs to a medium bowl, add in coconut sugar and toss until combined. Pour in melted butter and mix until you have a loose, course, wet-sand texture.
  
• Transfer the mixture into an ungreased 9-inch pie dish. Using your hands, gently pat the crumbs down into the bottom and up the sides to make a compact crust. Run a spoon around the bottom “corner” of the dish where the edge and bottom meet to help make a rounded crust, this helps prevent the crust from falling apart when you cut slices. Place crust in the fridge for chill for 30 minutes.
  

Pudding

• Place avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency. Add in 1/4 cup almond milk and blend until you have a creamy, pudding like consistency, If needed, add in extra milk to reach desired consistency.
  

Whipped Cream

• Place a medium bowl in freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form, about 1 minute.
  

Assemble

• Spoon the chocolate avocado pudding into prepared pie crust and smooth the top with a spatula.
  
• Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula.
  
• Top with fresh chopped chocolate for garnish! Chill for a minimum of 3 hours before serving. Enjoy!
  

Video

Notes

• Storing leftovers: Pie will keep well, covered in the refrigerator, for up to about 4 days.
• Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling. 

Nutrition

Serving: 1slice | Calories: 403kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 425mg | Fiber: 6g | Sugar: 17g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg

© Clean & Delicious

The post Chocolate Avocado Pudding Cream Pie appeared first on Clean & Delicious.

Need a quick snack after school or want a delicious and healthy dessert recipe? Make these Frozen Banana Snickers Dessert Bars! They could become your new favorite dessert. They have certainly become my daughter’s! She’s been making them for us all summer long.

These are easy to make, tasty, healthy, and bursting with nutty banana flavor. The best way to satisfy your sweet tooth and the perfect cool, refreshing treat for summer and beyond.

Why you’ll love this recipe

• Healthy: This frozen banana snack bar is a more nutritious (but equally delicious) substitute for the traditional snickers bar that’s loaded with calories.
• Easy and quick: These are super simple to make with just 6 basic ingredients. And you only need about 15 minutes of hands-on time to assemble them. 
• No cooking required: The most cooking that you’ll have to do is melt the chocolate in the microwave. It’s so easy!
• Delicious: You will love how absolutely wonderful these banana bars taste. Satisfies that sweet tooth without the guilt.

Ingredients needed

This easy frozen banana recipe has a short list of ingredients consisting of things you probably already have in your kitchen. Here’s the lineup:

• Bananas: Two large bananas are needed for this recipe. Choose bananas that are ripe but still firm. If they’re not ripe enough, they won’t be very tasty. If they’re too ripe, they will get mushy.
• Peanut butter: The taste of peanut butter is perfect with chocolate and bananas, but feel free to use any nut butters like almond butter, cashew butter or sunflower seed butter.
• Dry roasted peanuts: For added crunch and nutty flavor! If you have a peanut allergy, you can sub with chopped almonds, cashews or sunflower seeds.
• Chocolate chips: We typically use dark chocolate, but you can use semi-sweet chocolate or even white chocolate. To keep these bars vegan and dairy free, choose a chocolate without dairy.
• Coconut oil: Mixed with the chocolate so it will melt and set easier. Use unrefined coconut oil to avoid the coconut taste.
• Sea salt: To balance out the sweetness and really bring out all of the flavors.

 How to make this recipe

This recipe is really straightforward with no baking or cooking required. Here’s the simple method:

For the full, printable recipe see the recipe card.

1. Prep: Line a quarter sheet pan with parchment paper; set aside. Peel and slice each banana in half lengthwise, and then horizontally.
2. Add peanut butter and chopped nuts: Evenly spread peanut butter amongst all eight banana pieces and sprinkle half of the chopped peanuts over top. Pop in the freezer for 45 minutes to set up.
3. Melt chocolate: Combine chocolate chips and coconut oil in a small microwave safe bowl and microwave on low in 20 second intervals until melted, stir well.
4. Finish assembling bars: Drizzle half the melted chocolate over the peanut butter, top with remaining peanuts and then drizzle the remaining chocolate over the top.
5. Freeze to set: Place in freezer for 2 hours or until set and enjoy. Transfer remaining bars into an airtight container and store in the freezer for up to one month.

Tips for recipe success

• For best results, we recommend using ripe bananas that are still hard to touch or when you bite into them. Overly soft bananas will not work well for this recipe.
• If you’re looking for chocolate chips with lower sugar, Lily’s chocolate has a stevia-sweetened chocolate chip option. They are a great high-quality chocolate chip that I definitely would recommend.
• Frozen banana snacks should be kept in the freezer. They will “sweat” at room temperature and the chocolate can start melting if too warm.
• Feel free to leave these at room temperature for about 10 minutes before eating, so they are not extra cold when biting into them.

Storage recommendations

Once frozen, keep them in an airtight container in the freezer for up to about one month.

More healthy desserts to try

• Healthy Blondie Recipe
• Double Chocolate Chip Cookies
• 2-Minute Chocolate Mug Cake
• Gluten Free Carrot Cake
• Chocolate Covered Strawberries

If you make and enjoy these snack bars, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Frozen Banana Snack Bars

These Frozen Banana Snack Bars are easy to make, nutrient-rich and incredibly delicious. They taste just like a snickers candy bar, and will satisfy your sugar cravings without feeling any guilt.

Course DESSERT, snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Freezing time 2 hours hours 45 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 8 servings

Calories 139kcal

Author Dani Spies

Ingredients

• 2 large bananas
• 1/4 cup peanut butter
• 1/4 cup dry roasted peanuts chopped
• 1/4 cup chocolate chips
• 1.5 tsp coconut oil
• 1/4 tsp sea salt

Instructions

• Line a quarter sheet pan with parchment paper and set aside. Peel and slice each banana in half lengthwise, and then horizontally.
  
• Evenly spread peanut butter amongst all eight banana pieces and sprinkle half of the chopped peanuts over top. Pop in the freezer for 45 minutes to set up.
  
• Combine chocolate chips and coconut oil in a small microwave safe bowl and microwave on low in 20 second intervals until melted, stir well. Drizzle half the melted chocolate over the peanut butter, top with remaining peanuts and then drizzle the remaining chocolate over the top.
  
• Place in freezer for 2 hours or until set and enjoy. Transfer remaining bars into an airtight container and store in the freezer for up to one month.
  

Video

Notes

Store any leftover bars in an airtight container in the freezer for up to one month.

Nutrition

Serving: 1bar | Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 201mg | Fiber: 2g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.5mg

© Clean & Delicious

The post Frozen Banana Dessert Bars appeared first on Clean & Delicious.

If you love that cozy pumpkin pie flavor, these pumpkin oatmeal chocolate chip cookies will be the perfect healthy cookie recipe to make and enjoy during the fall. They are made with nutrient-rich ingredients like oat flour, oatmeal, pumpkin puree, coconut sugar, and coconut oil. Soft, fluffy, and full of flavor!

Why you’ll love this recipe

• Full of fall flavors: These pumpkin spice cookies will give you all the fall feels. Full of cozy flavors coupled with pecans and chocolate chips for an incredibly delicious pumpkin cookie recipe.
• Healthy and nutritious: Traditional oatmeal cookies are made with refined sugar, refined flour, and plenty of butter, but these healthier cookies have no butter and are sweetened with just a bit of coconut sugar. They include plenty of fiber from the oats, healthy fats from the coconut oil, and extra nutrients from the pumpkin puree, shredded coconut, and pecans. Plus, they are gluten and dairy-free.
• Easy and delicious: It will take you less than 30 minutes to bake up these pumpkin oatmeal cookies. And they are so delicious it will be hard to stop at just one!

Ingredients needed

Not only are these healthy pumpkin chocolate chip cookies super tasty, but they’re also made with simple ingredients you probably already have in your kitchen. Here’s what you need:

• Oat flour is a nutrient-dense flour that can be swapped 1-for-1 with wheat flour. You can buy it at the grocery store or make oat flour from scratch in just one minute. It’s healthier than all-purpose flour because it’s higher in protein, lower in carbohydrates, and more soluble in fiber.
• Rolled oats: For that delicious, chewy texture. Be sure to use certified gluten-free oats if needed.
• Cozy spices: A combination of pumpkin pie spice and cinnamon gives these cookies that classic pumpkin pie flavor.
• Baking soda & salt: To ensure that these cookies bake up properly.
• Coconut oil: You’ll need a bit of melted coconut oil to add moisture to the cookies.
• Canned pumpkin: Use 100% pure canned pumpkin puree for these cookies. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar. You can use the rest of the pumpkin and make pumpkin energy bites!
• Egg whites: Adds a boost of protein while helping to bind the ingredients together.
• Vanilla extract: Major flavor booster!
• Coconut sugar: For the perfect amount of natural sweetness.
• Add-ins: A mix of unsweetened shredded coconut, chocolate chips and chopped pecans are added for tons of extra flavor and texture. Feel free to use dairy free chocolate chips and to keep this recipe refined sugar free, use Lily’s brand chocolate chips.

How to make this recipe

Making these cookies is super simple! Grab a cookie sheet, line it with parchment paper, and you are ready to bake. For full, printable instructions, reference the recipe card at the bottom of the post. Here’s the simple process:

1. Preheat oven: First, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
2. Combine dry ingredients: To a large bowl, add oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt; whisk to combine.
3. Stir together wet ingredients: Next, in a separate medium bowl, stir together the coconut oil, pumpkin puree, egg whites, vanilla and coconut sugar.
4. Mix all ingredients: Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips and pecans and stir until combined.
5. Form the cookies: Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
6. Bake: Place in the oven and bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.

Recipe notes & tips

• Need another pumpkin recipe for using up the rest of the can of pumpkin puree? Try my delicious pumpkin oatmeal muffins recipe! You won’t regret it!
• These cookies don’t spread much in the oven, so it’s best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
• Allow the cookies to cool on a cooling rack for a while. They are certainly delicious straight from the oven, however, their chewiness and flavor do intensify over time.
• This pumpkin cookie recipe can easily be doubled by doubling each ingredient.
• The add-ins are optional. If you’re not a fan of coconut or nuts, feel free to omit those ingredients.

Storing & freezing

• To store: These cookies are best kept in an airtight container in the fridge for about 5 days.
• Freezing cookies: Make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 3 months. Once ready to eat, simply thaw out at room temperature and enjoy!

More pumpkin recipes:

Looking for more delicious pumpkin recipes? Give these favorites a try!

• Pumpkin Cheesecake Bars
• Pumpkin Mousse
• Paleo Pumpkin Muffins
• Pumpkin Pie Bars
• Pumpkin Baked Oatmeal
• Mini Pumpkin Pies

If you make this recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Pumpkin Oatmeal Chocolate Chip Cookies

Delicious Pumpkin Oatmeal Chocolate Chip Cookies are healthy, nutritious and easy to make. They're filled with whole grains, cozy pumpkin pie flavor, crunchy pecans and plenty of chocolate chips.

Course cookies, DESSERT

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 cookies

Calories 174kcal

Author Dani Spies

Ingredients

• 1 cup oat flour
• 1/4 cup rolled oats
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup melted coconut oil
• 1/2 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup coconut sugar
• 1/3 cup unsweeetend shredded coconut
• 1/3 cup chocolate chips
• 1/3 cup pecans chopped

Instructions

• Preheat the oven to 350 F. Line a rimmed baking sheet with parchemnt paper or silicone mat. Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
  
• Whisk together the coconut oil, pumpkin puree, egg, vanilla and coconut sugar in a medium bowl.
  
• Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips and pecans and stir until combined.
  
• Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
  
• Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
  

Video

override-embed=”default”]

Notes

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

© Clean & Delicious

The post Pumpkin Oatmeal Chocolate Chip Cookies appeared first on Clean & Delicious.

These mini pecan pies are such a treat! This is a raw, vegan, plant-based recipe that is perfect for the holidays and also a great head start ingredient to have on hand for when you want a sweet bite during the week.

A combination of walnuts, dates and maple syrup make up the crust and it’s topped with a flavorful pecan filling (no corn syrup needed!), and these mini pecan tarts also happen to be super easy to make – no baking required. If you’re a pecan pie lover, you must add these little gems to your holiday menu! In my opinion, these are even better than traditional pecan pie!

And keep in mind that this is a very simple recipe – so even if you are a brand new, healthy home cook, you can 100% nail this recipe.

Ingredients in Vegan Pecan Pie

These healthy mini pecan pies aren’t sweetened with the typical mixture of corn syrup and sugar used to make classic pecan pie. Instead, the filling is easily made in a food processor with simple, real, unprocessed ingredients. More importantly, these mini pecan pies taste amazing and no one will be able to tell that they’re gluten free and vegan! Here’s what you’ll need:

• Raw walnuts – These give the crust a lovely nutty flavor and also provide structure.
• Pitted dates – Dates are needed to naturally sweeten and hold the crust together and they are also used to make the pecan filling.
• Maple syrup – Along with the dates, 1 tablespoon of maple syrup is needed for sweetening the crust.
• Sea salt – For flavor in both the crust and the filling.
• Toasted pecans – The star of the show! We’re using 3/4 cup to make the filling and then we’ll top each mini pie with a pecan half.
• Vanilla + cinnamon – For delicious flavor in the pecan pie filling.
• Warm water – To mix with the filling ingredients for the perfect smooth and jammy consistency.
• Dairy-free whipped topping – Totally optional, but so good! Look for almond milk or coconut milk whipped topping in the refrigerated dairy section of your grocery store.

How to Make Mini Vegan Pecan Pie Bites

This mini pecan pie recipe is super easy! And you don’t even have to worry about baking anything. You’ll just need to make sure you have a mini muffin pan.

• Prep – Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily (see image). Be sure not to use cooking spray because it will make the pies greasy.
• Soak dates – Soak 15 dates in warm water for 25 minutes.
• Crust – Add raw walnuts, dates, maple syrup and salt to a food processor and process until crumbly and sticky. Spoon one teaspoon of pie dough into each muffin cup and gently push and pat down to create a pie crust.
• Filling – Process 1/2 cup of pecans, 15 dates, vanilla, cinnamon and sea salt in the food processor. Add in warm water and process until smooth and jammy. Stir in remaining 1/4 cup of chopped pecans.
• Fill crust – Spoon mixture into a large ziplock bag, remove excess air and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.  
• Chill – Place pan in the fridge to chill and set up for a minimum of 4 hours.
• Serve – Enjoy topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). 

Tips for Recipe Success

• Toasting pecans – Lightly toasting your pecans will add so much flavor to them! I like to toast the pecans in a large nonstick pan over medium-low heat. Simply add them to the dry pan and shake them around every minute or so. They are done once they become fragrant and lightly golden brown.
• Greasing muffin pan – I recommend coating each muffin cup with some coconut oil. I find cooking spray makes the pecan pies a little greasy, so while it will work in a pinch, coconut oil would be my first choice. 
• Parchment strips – Adding parchment strips into the bottom of the greased muffin cups provides a little pulley to help pop the pecan pies right out when you are ready to serve them. Simply roll a piece of parchment paper and then cut into rounds and then in half to create strips. Lay the strips criss cross in each muffin cup.

What Makes These Mini Pecan Pies Healthy?

• Pecans – All of the ingredients in these little pies have great health benefits, but let’s talk pecans. Pecans are rich in a number of important nutrients. Specifically, they’re a good source of calcium, magnesium, and potassium. Most of the fat found in pecans is a healthy type called monounsaturated fat, which can help lower levels of bad LDL cholesterol.
• Naturally sweetened – These pecan pies are naturally sweetened with dates and pure maple syrup. Dates have many health benefits and are a good source of selenium, magnesium, calcium, potassium and copper. And pure maple syrup is not only high in antioxidants, but it includes nutrients like riboflavin, zinc, magnesium, calcium and potassium.
• Vegan – There are no eggs, butter or cream in this recipe, so these mini pies are naturally dairy free and vegan. 
• Gluten free – There is no flour needed to make these mini pecan pies. The base of the crust is simple mix of raw walnuts (which also offer nutrients), maple syrup and dates.

Go ahead and pop a couple of these cute pecan pies! You’ll know that you’re feeding your body lots of nutrients. And you can feel good about serving them to your family!

Make Ahead

These little pecan tarts are a great dessert to make in advance because they need up to 4 hours of chill time and they easily last up to 5 days in the refrigerator.

How to Store Vegan Mini Pecan Pies

To freeze – I love to serve these mini pecan pie bites straight from the freezer! Simply store them in an airtight container and freeze them for up to 3 months. You can eat them straight from the freezer.

In the fridge – These mini pecan pies are best stored in the freezer but the fridge works as well (they will just be a little bit softer. Pop them into an airtight container and store them in the refrigerator for up to 5 days.

More Healthy Treats to Enjoy:

Looking for more delicious healthier treats? Give these favorites a try!

• Pumpkin Cheesecake Bars
• Pumpkin Mousse
• Mini Pumpkin Pies
• Pumpkin Pie Bars
• Almond Flour Brownies

If you make these mini pecan pies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

No-Bake Mini Pecan Pie Bites (Healthy!)

Adorable vegan healthy mini pecan pies with a walnut date crust are the perfect no bake treat. This dairy & gluten free mini pecan pies recipe is easy to make, uses natural sweeteners, and is seriously delicious! A great dessert to enjoy for the holidays.

Course DESSERT

Cuisine American

Prep Time 15 minutes minutes

Refrigeration time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 24 mini pies

Calories 122kcal

Author Dani Spies

Ingredients

Crust

• 1 1/2 cups raw walnuts
• 3 dates (60 grams) pitted
• 1 tablespoon maple syrup
• 1/8 teaspoon sea salt

Filling

• 3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
• 15 dates (320 grams) pitted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2-4 tablespoons warm water

*coconut oil for greasing the muffin pan

Instructions

• Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy. Soak 15 dates in warm water for 25 minutes.

Crust

• Add raw walnuts, dates, maple syrup and salt to a food processor and process until crumbly and sticky.
  
• Add one teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
  

Filling

• Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon and sea salt to the food processor and process. Add in warm water and process until smooth and jammy. Stir in remaining 1/4 cup of chopped pecans.
  
• Spoon mixture into a large ziplock bag, remove excess air and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
  
• Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!
  

Video

Notes

I recommend storing and eating them straight from the freezer! They don’t freeze through and have the best texture this way.

Nutrition

Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

© Clean & Delicious

The post No-Bake Mini Pecan Pie Bites (Healthy!) appeared first on Clean & Delicious.

If you know me, you know that I’m all about healthy cookies and fully support the idea that cookies can be a nutritious option for breakfast when you’re short on time. This recipe was inspired by my  3-Ingredient Banana Oatmeal Cookies! They were such a big hit, that I decided to do a version with peanut butter (I just love the combination of oatmeal and peanut butter – I even have an oatmeal breakfast smoothie with peanut butter to prove it, lol!).

Like our no-bake oatmeal energy balls, these cookies are free of processed sugar and flour, gluten-free, portable, and perfect as a pre or post-workout snack.

They were also a major hit with my family (which always makes me happy)! They’re super easy to make, only require 4 ingredients, one bowl and they are the perfect snacks to have on hand when you’re craving something sweet. The flavor combination of bananas, peanut butter, and chocolate is classic and one of my favorites. Even your kiddos will love these!

Ingredients Needed:

There’s a good chance you have everything you need for this easy recipe! Here’s the lineup:

• Bananas – Use super ripe bananas to naturally sweeten and add moisture to these cookies.
• Peanut butter – Adds delicious flavor and healthy fats. Feel free to use almond butter or sunflower seed butter (or any nut butter you have on hand). You can even use homemade peanut butter!
• Oats – For these cookies, you need regular old-fashioned rolled oats. If you want to keep them gluten-free, I suggest using certified gluten-free rolled oats.
• Chocolate chips – I like to use semi-sweet morsels in these cookies, but feel free to use your favorite baking chips. Use dairy-free baking chips, like these to keep this recipe dairy-free and vegan.

How to Make Peanut Butter Oatmeal Cookies

Making this peanut butter oatmeal cookies recipe couldn’t be easier! Here’s a quick rundown of the process, but for full, printable instructions, reference the recipe card at the bottom of the post.

• Prep – Go ahead and grab all of the ingredients and required tools. Preheat the oven and line a baking pan with parchment paper or a Silpat mat.
• Combine ingredients – Mash bananas in a medium bowl using the back of a fork until you have a banana puree. Add the peanut butter and stir the banana/peanut butter mixture. Stir in the oats and mix everything together. Now, fold in the chocolate chips.
• Scoop dough – Scoop 1 tablespoon of dough into your palms and shape into a cookie. Place on baking sheet and repeat with all of the batter.
• Bake – Place cookie sheet pan into the oven and bake cookies for about 10 minutes and until set. Cool and enjoy!

Tip – The cookies don’t spread when baking, so you’ll need to form them into a cookie before baking.

Customize Your Cookies

These peanut butter oatmeal cookies are healthy, kid-friendly, and totally customizable. Here are a few ideas for making them your own:

• Chocolate chips – You can use mini or regular baking chips. You can also experiment with semi-sweet, milk or dark chocolate chips.
• Nuts – Try adding chopped pecans, almonds or walnuts for extra texture and crunch.
• Dried fruit – You could swap the chocolate chips for raisins, craisins or any other dried fruit.
• Shredded coconut – If you’re a coconut fan, adding in some unsweetened shredded coconut would be a tasty option.

What makes these peanut butter oatmeal cookies healthy?

• These cookies contain high-fiber, whole grain oats for a hearty treat with no flour. If you use gluten-free oats, the cookies are naturally gluten-free.
• There’s no butter or eggs needed to make them, so they’re vegan and dairy-free just be sure to buy vegan chocolate chips).
• No need to add oil – the peanut butter keeps these cookies moist with natural oils and healthy fats.
• They’re naturally sweetened with just ripe bananas. The riper and more brown-speckled the bananas, the sweeter and more delicious your cookies will turn out.

Storage Tips

• Storage – Keep cookies stored in an airtight container in the refrigerator for up to five days.
• Freezing Instructions – Cookies can be frozen for up to 3 months, then thawed overnight in the refrigerator before enjoying.

More Healthier Cookie Recipes

• Chocolate Chip Oatmeal Pulp Cookies
• Double Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Flourless Peanut Butter Cookies

If you make these delicious peanut butter oatmeal cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Peanut Butter Oatmeal Cookies

Peanut butter oatmeal cookies made with just 4 ingredients and one bowl! These cookies are moist, chewy and nutritious. The perfect treat for kids and adults!

Course cookies, DESSERT, snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 106kcal

Author Dani Spies

Ingredients

• 2 large brown bananas or 3 small 14-16 ounces
• 1/2 cup all natural creamy peanut butter
• 2 cups rolled oats 160 grams
• 1/3 cup chocolate chips

Instructions

• Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper or a silpat mat and set aside. Mash bananas in a medium bowl using the back of a fork. Break them up until they are like a banana puree.
  
• Add in the peanut butter and stir until well combined.
  
• Stir in the oats and mix until everything is incorporated and then gently fold in the chocolate chips.
  
• Scoop 1 tablespoon of dough into your palms and shape into a cookie. Place on baking sheet and repeat. Note: the cookies don’t spread when baking, so you want to shape them into a cookie now.
  
• Bake for 10 minutes or until lightly browned and set though. Repeat with extra batter, cool and enjoy!
  

Video

Notes

• Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
• Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 133mg | Fiber: 2g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

© Clean & Delicious

The post 4-Ingredient Peanut Butter Oatmeal Cookies appeared first on Clean & Delicious.

Remember when I brought you those fabulous healthier lemon bars? If you tried them, you know how good they taste.

But guess what? I wanted to make you another lemon dessert that anyone could enjoy in a matter of minutes. So, I combined the flavor of my lemon bars with my vanilla mug cake recipe and the result was a perfectly soft and moist lemon-flavored mug cake.

You simply can’t go wrong with this lemon mug cake, it’s a light and refreshing option to end a meal. This healthier lemon mug cake is perfectly sweet and moist and packed with tangy lemon flavor. A must-try!

Ingredients needed 

This lemon mug cake has the perfect soft, tender crumb, plus a sweet, slightly tart flavor from both fresh lemon juice and lemon zest. Here are the ingredients you’ll need:

• Almond flour – this mug cake calls for almond flour. There is no substitute in this recipe. I like to use Bob’s Red Mill brand.
• Monk fruit – Sweetens and flavors the cake without any additional sugars or calories. If you prefer, you can sub any granulated sugar you like.
• Ghee – I like to use ghee in this recipe because it adds flavor and is keto and paleo-friendly, but melted butter or melted vegan butter is a great substitute!
• Vanilla extract – a hint of vanilla brings out the incredible flavor in this mug cake.
• Egg – one egg will give this cake a wonderful texture.
• Baking powder – to ensure the cake has the perfect rise and texture.
• Lemon juice + lemon zest – the star of the show!

How to make a keto lemon mug cake

This recipe for a lemon mug cake is super easy and can be made in a flash! The full, printable recipe is at the bottom of the page, but here’s a quick rundown:

• Prepare mug. You’ll want to use a 6-ounce mug or small bowl. Be sure to grease it well with ghee, coconut oil or cooking spray.
• Stir ingredients. Combine all ingredients and stir until you have a thick cake batter. Pour the batter into your mug.
• Cook. Pop the mug cake into the microwave for 1 minute or until set. 
• Enjoy. Once cooked, you can enjoy it as-is or top with any favorite toppings like fresh berries and yogurt.

Tips for the perfect mug cake

• I love using monk fruit in my healthier baked goods. It’s an all-natural sweetener with zero calories. If you would rather use granulated sugar, that totally works.
• Gently stir the ingredients until just combined. Over-mixing the batter can lead to a tough cake.  
• Microwave times vary, so your mug cake may not take quite as long or it may need to cook a little longer.

What to love about this lemon mug cake

Aside from this mug cake being absolutely delicious and so easy to make, it’s also much more nutritious than your everyday cake. Here are some other reasons I’m a huge fan of this lemon mug cake:

• Thanks to the almond flour, this mug cake is packed with healthy fats and fiber to keep you full and satisfied.
• Almond flour is also a wonderful source of calcium and vitamin E.
• Naturally gluten-free, grain-free, dairy-free, and keto-friendly.
• Low in sugar, so your blood sugar won’t spike after you eat it.

More Mug Cake Recipes:

• 2-Minute Chocolate Mug Cake
• Grain + Gluten Free Chocolate Mug Cake

More Healthy Dessert Ideas:

• Mango Blueberry Crisp
• Healthy Almond Flour Brownies
• Matcha Energy Balls

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Pinterest, Instagram and Facebook for more healthy food inspiration!

Print

Keto Lemon Mug Cake

This keto-friendly lemon mug cake is gluten-free, dairy-free, and absolutely delicious. It's a light, bright, fluffy cake that comes together in minutes and pairs well with fresh berries!

Course cake, dairy free, DESSERT, gluten free, low carb + keto, paleo

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 1 mug cake

Calories 273kcal

Author Dani Spies

Ingredients

• 1/4 cup almond flour (I use Bob’s Red Mill)
• 2 tablespoons monk fruit (I use Lakanto)
• 1 teaspoon melted ghee*
• 1/4 teaspoon vanilla extract
• 1 egg beaten
• 1/4 teaspoon baking powder
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest

Instructions

• Grease a 12 to 16 ounce mug with ghee, coconut oil or cooking spray.
• Combine all ingredients in a spouted glass cup and stir until you have a nice, rich cake batter. Transfer the batter to the prepared mug and pop it in the microwave for one minute or until set up and cooked though.
• Top with your favorite toppings or enjoy as is!

Video

Notes

*You can sub the ghee for butter or coconut oil.  They all work well.

• I love topping this mug cake with fresh berries and dairy-free yogurt.  

 

Nutrition

Serving: 1cake | Calories: 273kcal | Carbohydrates: 8g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 64mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 2mg

© Clean & Delicious

The post Keto Lemon Mug Cake appeared first on Clean & Delicious.

Today’s clean and delicious sweet treat comes to you in brownie form. Except these aren’t your typical brownie. They are easy to make healthy brownies, that just so happen to be free of refined flours and suagrs.

They are made from just 6 key ingredients – bananas, almond flour, almond butter, egg, cacao powder, and chocolate chips. They are 100% gluten-free and just lovely served alongside a cup of coffee or tea.

I’ll definitely be recreating these yummy brownies as a special treat for Valentine’s Day!

ingredients for healthy brownies

This recipe could not get any easier! You probably already have all of the ingredients on hand! Here’s the lineup:

• Bananas – The browner the better! You’ll need 3-4 brown bananas depending on the size. And if you don’t like bananas, no worries! You can sub applesauce.
• Almond butter – I like to use all-natural organic almond butter that’s just roasted (or raw) almonds + salt. Feel free to swap in any nut butter you have on hand. If you’ll be serving to someone with a nut allergy, you can even use sunflower seed butter.
• Egg – One egg will add structure and richness to these brownies! If you’re looking for a vegan option, you can try using 1 flax or chia egg instead.
• Almond flour – Packed with protein and healthy fats, almond flour is a great gluten-free alternative to refined white flour.
• Cacao powder – similar to cocoa powder, but less processed and more a bit more nutritious. . You can sub with cocoa powder, if that’s what you have in the pantry.
• Baking soda – to ensure the brownies bake up properly.
• Chocolate chips – use mini chocolate chips, dark chocolate chips or dairy-free chocolate chips. You can even buy stevia sweeteend chips to cut back on extra sugars.

how to make almond flour brownies

Like all of my baking recipes, this is pretty straight forward. It’s what I like to call, ‘a-one-bowl-dump-and-stir’ recipe. My favorite kind! Here is all you have to do,

1. Preheat oven and prep baking dish. Set your oven to 350ºF and grease an 8×8 baking dish with cooking spray, butter or coconut oil.
2. Mash bananas. Add bananas to a large bowl and use a fork to mash them against the side of the bowl. You can skip this if you are using applesauce.
3. Mix ingredients. Next, add in almond butter, egg, almond flour, cacao powder, and baking soda. Mix until well combined. You will have a nice, thick batter.
4. Add chocolate chips. Gently fold in chocolate chips.
5. Transfer batter and bake. Transfer batter to the prepared baking dish and sprinkle a few extra chocolate chips over the top, if desired. Bake for 30 minutes or until fragrant and set through.

That’s all you have to do! Easy enough, right?

tips

• The browner the bananas, the better! Brown, overripe bananas are sweeter and we are relying on our bananas to sweeten the batter.
• Not a fan of bananas? You can make this recipe with applesauce! Whichever you choose, you will need 1.5 cups.  
• If you’re looking for chocolate chips with lower sugar, Lily’s chocolate has a stevia-sweetened chocolate chip option. They are a great high-quality chocolate chip that I definitely would recommend.
• It’s important to let the brownies cool completely before slicing. They are very fudgy, so if you cut them too soon, it will be a mess! 
• These brownies are great at room temperature, but I really love them straight from the fridge. I think they taste best cold, plus they last longer!

Looking for more delicious sweet treats? 

• Healthy Blondie Recipe
• Double Chocolate Chip Cookies
• 2-Minute Chocolate Mug Cake
• Gluten Free Carrot Cake
• Chocolate Covered Strawberries

If you make this healthy brownies recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Almond Flour Brownies Recipe

These delicious, fudgy brownies are made from bananas, almond flour, almond butter, egg, and cacao powder. They are 100% gluten-free and are perfect served with a cup of coffee or tea.

Course baked goodies, bars + brownies, gluten free

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 335kcal

Author Dani Spies

Ingredients

• 3 large bananas (1.5 cups mashed)
• 1/2 cup almond butter
• 1 egg
• 2 cups almond flour
• 1/2 cup cacao powder
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips plus extra for sprinkling on top!

Instructions

• Preheat oven to 350ºF and grease an 8×8 baking dish with cooking spray, butter or coconut oil.
• Add bananas to a large bowl and use a fork to mash them against the side of the bowl until they are broken down. If you are using applesauce in place of the bananas, simply add it to the bowl.
• Next, add in almond butter, egg, almond flour, cacao powder, and baking soda. Mix until well combined. You will have a nice, thick batter.
• Gently fold in chocolate chips.
• Transfer batter to the prepared baking dish and sprinkle a few extra chocolate chips over the top, if desired.
• Bake for 30 minutes or until fragrant and set through. Cool completely before cutting into 9-12 squares. Enjoy!

Video

Notes

• If you don’t eat eggs, you can easily swap in 1 flax or chia egg.
• I like to store these brownies in the fridge.  I think they taste best cold, plus they last longer!

Nutrition

Serving: 1brownie | Calories: 335kcal | Carbohydrates: 28g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 16mg | Potassium: 368mg | Fiber: 7g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg

© Clean & Delicious

The post Almond Flour Brownies appeared first on Clean & Delicious.