Celebrate with cake! Chocolate Raspberry Cake Bites to be exact! They are like cake pops without the sticks and with a healthy twist. I’ve been celebrating a lot lately. My sister’s birthday, Father’s Day, and my birthday all within a few days of each other. Let’s celebrate with CAKE! .. Cake Bites to be exact.
This recipe idea came to me as I was waiting in line at Starbucks and was looking at the cake pops in the glass case. I wonder who first created the cake pop? It’s such a clever idea, but I always found them way too sweet. Cake plus overload on frosting blended into the cake to make the cake pop shape. I was curious if it would work with yogurt. Guess what – it did! (or I wouldn’t have posted this recipe)
I know my typical dessert combo is chocolate and peanut butter (like here, here, and here), but I also love the chocolate raspberry combination. Okay, let’s be real.. chocolate and anything. Hi my name is Julie and I’m a chocoholic.
1 (18.5 oz) chocolate cake box mix (+ ingredients according to the package directions)
1/3 cup vanilla Greek yogurt (I used 4% vanilla Siggi’s)
1/3 cup seedless raspberry jam, melted
2 cups dark chocolate chips
1 teaspoon coconut oil
6 tablespoons raspberry jam
1/4 cup raspberries
Bake 9-inch chocolate cake according to package directions. Let cool completely.
Crumble cake into a large bowl. Add the yogurt and melted jam; mix well. Shape into 1-in. squares. Place on baking sheets. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
Melt dark chocolate chips with coconut oil over a double boiler or in the microwave. Spread a teaspoon of raspberry jam. Dip each cake bite in melted chocolate; allow excess to drip off. Top with raspberry pieces.
Refrigerate until chocolate has set. Store in refrigerator until ready to serve.
Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups. Is there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that? Back to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?
The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it! I recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up! Is there a certain food you eat a unique way?
In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.
You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert. Disclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.
Whenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on.
Imagine the sweet indulgent taste of black forest cake, but a healthier version for breakfast. This Black Forest Smoothie Bowl will feel like an indulgent treat, but healthy for delicious and filling breakfast. Disclosure: I was not compensated for this post, however I did receive free samples of Kura. All opinions are my own and not influenced in any way.
I will be the first to admit, sometimes these pretty looking bowls end up in a tumbler cup as I am rushing out the door. It’s so important to take the time to sit down and enjoy a breakfast. I personally am trying to be more mindful of that myself. I know I’ve talked about this before, but enjoying a smoothie bowl vs. a smoothie drink (even with the same exact ingredients) can help practice mindful eating.
Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry.
I never used to be a fan of protein powders, because majority of them have a lot of weird sounding ingredients and additives in them and even have a weird after taste, but now there are more options out there from real food ingredients. I always promote real food first, but sometimes protein powders can be a great supplement to the meal. Key word = supplement. Protein powders alone shouldn’t replace a full meal. Take this smoothie bowl for example, it contains three food groups with a balanced mixture of carbs, fats, and proteins, coming from it’s wholesome ingredients – fruit, almond milk, yogurt, almond butter, and chia seeds. The protein powder is supplementing the meal to add that extra little boost of protein. I was intrigued about Kura with it’s grass-fed dairy protein and probiotic blend. Again, the protein powder is meant to supplement the meal with adding an additional 14g of New Zealand grass-fed dairy protein, which is proven to have higher levels of omega-3s than grain-fed dairy protein. (source)
Have fun with the toppings and add your favorite healthy options!
Chocolate fudge or peanut butter fudge – which one is your favorite? If you can’t decide like me, layer them together to make delicious creamy fudge. The Recipe ReDux is challenging members this month to take a trip down memory lane with recreating a fun vacation memory recipe.
A Vacation-Inspired Recipe:
Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
When I was younger, my family used to go down to Wildwood, NJ every summer. I was recently reminiscing about our Wildwood vacations with my mom and the one place that we HAD to stop by was Fudge Kitchen. They make the silkiest fudge that just melts in your mouth. Plus, they had so many flavors to choose from, it was so hard to decide which one to get. We used to get combo boxes of fudge because everyone in my family wanted different flavors. My two favorite were the classic chocolate and peanut butter fudge. So why not get the best of both flavors and layer them! Now, I know fudge is a treat, but hey when you’re on vacation it’s okay to indulge a little. To lighten up this fudge I swapped out the sugar and sweetened it with a little maple syrup and a banana. The only problem with this fudge is you have to be patient. Since there are two layers you have a waiting time in the middle for the chocolate layer to harden before you can add the peanut butter layer.
In a small pot over low heat, combine 1/4 peanut butter, 1/2 teaspoon vanilla extract, 1 tablespoon coconut oil, 1 tablespoon maple syrup, and 1/4 cup dark chocolate chips; until melted. Let cool slightly.
In a food processor or blender combine 1/2 banana and chocolate mixture and blend until smooth.
Pour into an 8×8 pan lined with wax paper; spread evenly.
Place in the freezer for 1 hour to harden.
In a small pot over low heat, combine remaining 1/2 cup peanut butter, 1/2 teaspoon vanilla extract, 1 tablespoon coconut oil, and 1 tablespoon maple syrup; until melted. Let cool slightly.
In a food processor or blender combine 1/2 banana and peanut butter mixture and blend until smooth. Pour peanut butter mixture over the chocolate layer; spread evenly. Return back to the freezer for an hour or until fudge hardens.
For anyone who knows me well, knows I love chocolate. I have a small piece of dark chocolate every. single. day. The second I am done with dinner, no matter what dinner was, I always crave something a little sweet! What helps me keep my portion control in check is to savor the little piece. It helps me slow down and truly enjoy it.
With Valentine’s Day coming up I was thinking what I would make this year for me and the bf. With these 14 chocolate-y recipes I rounded up from some of my favorite bloggers, now I can’t decide! Which one are you going to make?
What do you do when you have an over abundance of zucchini and don’t know what to do with it all? … Make muffins!! Double chocolate zucchini muffins that is.
Two of my biggest nutrition tips for making healthy choices regarding muffins:
1. Make them yourself from scratch
2. Keep the size in check
1. When you make your own muffins, you know exactly what is going in your recipe. Don’t like how much sugar the recipe calls for, simply trim the amount or use healthier swaps like pure maple syrup.
2. I always opt for the traditional size muffin tin when I am baking. Even though I am always trying to make my baked good recipes a little lighter, they aren’t a substitute for a whole meal.
For example, many grab breakfast on the go going to work in the morning. Maybe they pick up a coffee and a reduced fat blueberry muffin. One may think deciding on the reduced fat is a healthier choice, but let’s see how that measures out. Below is an example of a reduced fat blueberry muffin from a popular chain restaurant:
Just by looking at the nutrition facts, it looks like a cupcake in disguise. 410 calories!? 40 grams of sugar !? 26% of the daily value of sodium!? 10 grams of total fat!?
Scroll down a little and look at the ingredients from the muffins I made. Now scroll back up and look at the ingredients in that muffin? Have you even heard of half of those ingredients before? I’m thinking my muffins win!
Real food. Real ingredients. (while sneaking in some vegetables!)
Pair one of these muffins with a glass of milk and a piece of fruit for a balance way to start your day! (instead of a giant sugar bomb!)
I want to wish my boyfriend, Adrian, a very Happy 24th Birthday!! We celebrated this weekend. I made us Molten Lava Cake!! I know typically all my recipes are on the healthier side, but there are times to indulge and celebrate with decadent desserts, guilt free. My friend/roommate from college gave me this recipe. She is a trained pastry chef, so I knew this recipe was going to be amazing.
Molten Lava Cake Makes 4 servings Recipe by Theresa Louis, pastry chef
Ingredients: 4 oz butter 6 oz bittersweet dark chocolate 2 yolks 2 whole eggs 2 tbsp flour 1/4 cup sugar 1 tsp salt
powdered sugar (optional)
1. In a double boiler melt chocolate and butter together – whisk till smooth. 2. Whip eggs and yolks – slowly streaming in sugar and salt. Whip till thick and pale. 3. Quickly fold chocolate butter mixture (warm, not hot) into whipped egg mixture then fold in flour. 4. Spoon into 4 greased tins, bake at 450 for about 10 min – sides of cake should be firm but center should be soft. 5. Let sit for 1 min out of the oven. Invert onto plates, sprinkle with powdered sugar (optional), and eat asap!
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