Viewing entries tagged
Chocolate Chip

Vegan Cookie Dough

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Vegan Cookie Dough

Because sometimes you just need a spoon full of cookie dough and don’t want to feel bad about it.

This vegan cookie dough is packed with protein and healthy fats.  That’s because it’s made with chickpeas…yes chickpeas.  Before you declare me clinically insane just think about it.  Chickpeas are a very bland food- basically a blank canvas. 

Sure, you’ve seen them most commonly blended with olive oil, garlic, etc. to create hummus, but WHAT IF you swapped out the savory blends for something a little sweeter?  I blend chickpeas with raw honey and almond butter to create a creamy, sweet, dough-like consistency.  Add any “toppings” you like.  In this recipe I opted for dark chocolate but feel free to experiment!  Oats, raisins and pecans are also great if you’re really craving an oatmeal raisin cookie.  Let me know what variations you come up with!

 

Vegan Cookie Dough

 

1 can drained and rinsed chickpeas

2 tbsp Vanilla Almond Butter

¼ Cup Raw Honey or Maple Syrup

Pinch of Salt

½ dark chocolate bar chopped

 

  1. Once the chickpeas have been drained and rinsed thoroughly, put in the bowl of a food processor.
  2. Add the almond butter, honey, and salt.
  3. Blend until fully combined. Should look like the consistency of hummus.
  4. Place the blended mixture in a bowl and add the chopped dark chocolate.  Mix until just combine.  *Make sure to mix the dark chocolate in with a spoon not the food processor.  The blade will chop the dark chocolate too much in the food processor.
  5. Eat with a spoon or serve in a bowl as a dip for pretzels, graham crackers, etc.

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Double Chocolate Chip Smoothie

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Double Chocolate Chip Smoothie

When I say I am obsessed with this smoothie, it’s like the understatement of the year.  I actually can’t get sick of it.  I’ve had it very day for…well, a lot of days.  It’s tastes so decadent and really keeps me full all morning.

I think chocolate is the best way to start any day, especially if you don’t have to feel guilty about it, right?!

 

Double Chocolate Chip Smoothie

 

1 Scoop Chocolate Protein Powder (I like Vega Clean)

2 tbsp Cacao Powder

1 tsp Cacao Nibs

1/3 Cup Frozen Blueberries

1 Cup Frozen Spinach

1 Cup Almond Milk

Optional toppings: shredded coconut, cacao nibs, hemp hearts, goji berries, etc.

 

  1. Combine all ingredients in a blender
  2. Blend until Smooth
  3. Top with optional toppings as desired

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C is for Cookie (Paleo Cookies)

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C is for Cookie (Paleo Cookies)

Cookies can’t be healthy right??  Think again! 

Eating well does not mean eliminating anything and everything “indulgent.”  Instead, it’s about making a few simple and smart swaps in the ingredients so that our favorite treats also have some nutritious benefits.

Take these cookies for example.  Chocolate chip cookies are traditionally made with butter, flour and refined sugar.  Basically, they have no redeeming qualities.   But who wants to give up cookies?  No one.

In order to not give up cookies, (when there’s a will there’s a way right?) I created these Paleo Dark Chocolate Chip cookies.   They are completely dairy-free, gluten-free and refined sugar-free.  As if that wasn’t good enough, they are packed with protein and healthy fats.

I use Vanilla Raw Protein as the “flour” in my cookie dough blend.  Unlike most protein powders, this is all natural!  There are no hidden sugars or dairy.  Raw Protein provides organic sprouted protein and live probiotics and enzymes.

I also replaced the butter with Justin’s classic almond butter.  Nut butter contains healthy fats and is also packed with protein.

These easy swaps helped create the most delicious guilt-free chocolate chip cookies!

 

Paleo Dark Chocolate Chip Cookies

 1 cup Almond Butter

1 egg

½ cup Raw Honey

2 scoops Protein Powder

1/3 cup GF Oats

1 tsp Baking Soda

1 Bar Paleo Dark Chocolate (I like Green & Blacks Organic Dark Chocolate)

1 tspn Flaked Sea Salt

 

1.     Preheat the oven to 350 degrees

2.     Line a baking sheet with parchment paper

3.     In a mixing bowl, combine the almond butter, egg, honey, oats, and baking soda

4.     Roughly chop the dark chocolate

5.     Fold the chocolate chunks into the batter

6.     Using a spoon or small ice cream scooper, scoop the dough onto a baking sheet

7.     Place cookies about 1-2inches apart

8.     Sprinkle with flaked sea salt

9.     Bake 8-10 minutes

10.  After removing from the oven, flatten the cookie tops with the back of a spatula if you prefer a thinner, crunchier cookie

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