almond butter

These sweet potato brownies are so rich and decadent, no one can ever believe the secret healthy ingredient!

Sweet Potato Brownies

sweet potato puree

butter

tsp pure vanilla extract

flour

chocolate

sugar

cocoa powder

tsp baking soda

salt

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)View Nutrition Facts

How to make the original healthy chickpea cookie dough dip that will shock everyone who tries it!

Healthy Chickpea Cookie Dough Dip

chickpeas

baking soda

nut butter of choice, (or allergy friendly sub)

milk of choice, (only if needed)

Sweetener of choice ((see note below))

chocolate chips chocolate chips

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can get away with less sugar - some people will be perfectly fine with just 3 tbsp for the whole recipe! See the following link for: Sugar-Free Cookie Dough Dip.Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!View Nutrition Facts

Creamy chocolate ice cream that is good for you at the same time.

Chocolate Workout Ice Cream

overripe bananas ((banana-free options are listed below))

almond butter, (or allergy friendly sub)

tbsp chocolate protein powder ((such as this one))

coffee

Blend all ingredients until completely smooth. (If you’re not using a Vitamix or food processor, thaw the bananas a little before blending so your machine will be able to handle them.) Either serve immediately as soft serve, or freeze up to an hour and then scoop out with an ice cream scoop for the classic ice-cream shape. View Nutrition Facts

https://www.youtube.com/watch?v=_l2w006lFCE&feature=emb_title

How to make secretly healthy chocolate ice cream that's packed with vitamins, fiber, protein, and no refined sugar! Full recipe: https://chocolatecoveredkatie.com/chocolate-workout-ice-cream/
It's 100% plant-based and vegan, perfect for a wholesome post-workout treat.

For more healthy recipes and desserts, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Chocolate Workout Ice Cream Recipe

This smoothie bowl is packed full of goodness like fiber, heart-healthy fats, and more!

Smoothie Bowl Madness

Cup Spinach

Cup Banana, frozen

Cup Strawberries

Cup Acai Puree, frozen

Cup Almond Milk, unsweetened

Tablespoon Almond Butter

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Cup Ice

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Decorate with your favorite toppings and enjoy!

Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.

Keto Breakfast Cookies

egg (, room temperature)

drippy almond butter

coconut oil (, softened at room temperature)

golden monk fruit sweetener (OR coconut sugar (for Paleo))

vanilla

cinnamon

baking powder

Himalayan pink salt

almond flour

coconut flour

coconut

almonds

pecans

sunflower seeds

sugar free OR paleo chocolate chips (, optional)

sesame seeds (, optional, for garnish)

Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).

Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.

Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.&nbsp;

Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Paleo Almond Joy Protein Bites

⅔ cup shredded coconut, unsweetened

almond butter (or nut butter of choice)

maple syrup

½ tsp. pure vanilla extract

chocolate chips chocolate bar (dairy-free, if needed)

water (more if needed)

In a bowl, combine all of the ingredients except for the water.

Mix well with hands until the dough comes together. 

Add water ½ tsp. at a time if needed in order for the dough to come together. This will depend on the consistency of the almond butter used. 

Once the dough comes together, roll into 16 small balls. 

Optional step – Drizzle each ball with a little melted chocolate and sprinkle with coconut flakes.

These are so good! I have made several batches over the past few weeks and am so glad I did. Was able to send a batch to my daughter who is a NY RN and in the throes of battling COVID19. She loves them too! Thank you 😊

I am so happy I found your site! Thank you for sharing such great recipes! I have tried a total of 4  and each one has worked out perfectly! These are delicious! Mine actually resemble your picture! I feel accomplished. I did leave out the collagen without any issues. Also a touch less almond butter because I normally have weird issues when baking with it (Maranatha Creamy Natural). The dough came together perfectly and I can definitely add the full amount in my next batch! Both my boys (3 &amp; 7) enjoyed their sweet treat! Thanks again!

So wonderful-had to add water to make them into balls. Delicious!!

This chocolate peanut butter oatmeal tastes like eating dessert for breakfast. Feel free to double or triple the recipe.

Chocolate Peanut Butter Oatmeal

oats

milk of choice

peanut butter ((or almond butter,

banana

milk

In a pot, combine all ingredients except the vanilla extract and creamer. Feel free to throw in  handful of chocolate chips if you wish. Bring to a boil. Once boiling, lower the heat to low, and stir until thick. Take off the heat, stir in the extract, and sweeten as desired. Pour the creamer or additional milk over top for a creamier result, and swirl it into the oatmeal with a spoon. Top with chocolate chips and melted peanut butter if desired.View Nutrition Facts

This almond butter breakfast bowl proves once and for all that breakfast can be tasty and healthy at the same time. With creamy greek yogurt, savoury almond butter, and a load of sweet toppings, you're sure to be adding this to your weekday routine. 

Almond Butter Breakfast Bowl Recipe

plain greek yogurt

glutenull quiona granola

cacao nibs

banana, sliced

berries

Place greek yogurt in a bowl: 

Measure 1/2 cup of plain yogurt and place it in a bowl. The higher the fat content, the creamier the yogurt. I generally use organic, 2% greek yogurt..

Sprinkle granola on top of yogurt

 Add 2 tablespoons of glutenull quinoa granola on top of the yogurt. You can replace this with another brand or homemade granola. Just watch the sugar content on the granola you select, as these can often be full of hidden sugars. 

Slice a

 banana and place in a row across yogurt: Place sliced banana across the top of the bowl. I use 1/2 a banana to lower the sugar content.

Add a handful of frozen or fresh berries of your choice

Place berries next to the banana on top of the yogurt. I use raspberries and blueberries most frequently. 

Top with almond butter and cacao nibs: 

Finally, top the bowl with1 tablespoon of almond butter and 1 tablespoon of cacao nibs.

I didn't have that granola brand so I used a different one. It turned out great. I don't know why I haven't thought of adding almond butter to my yogurt parfaits before? Delicious. Thanks!

This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that reminds me of sweet potato casserole! 

Sweet Potato Breakfast Bowl

sweet potato ((1 very large or 2 small))

Cinnamon, (to taste)

raisins*

chopped nuts

almond butter almond butter almond

Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 70-80 minutes, or smaller sweet potatoes for around 60-65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.

Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).

Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Breakfast Bars With Oats and Coconut

180 milliliters smooth almond butter, at room temperature

granulated sugar

73 grams light brown sugar

unsalted butter, softened,

egg, beaten,

egg white,

fine sea salt

vanilla paste

rolled oats

28 grams unsweetened coconut flakes

cherries

poppy seeds

flax seeds

sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.

Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)

Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.

Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

The secret ingredient is one of our favorite vehicles for almost anything.

Sweet Potato Chocolate Brownies

(200 grams) chopped dark chocolate or dark chocolate chips

hazelnuts

cocoa powder,

sea salt

sweet potato, baked, peeled and roughly chopped

The Best Part of These Brownies Isn't Actually the Chocolate

The vegan peach crumble shake is a refreshing and filling summer breakfast with oats, baking spices, fresh and frozen peaches and nut milk.

Vegan Peach Crumble Shake

peaches

Medjool date

chia seeds

lemon juice

vanilla extract

vanilla protein powder, (optional)

non-dairy milk

filtered water

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter,  lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

This peach crumble shake is vegan and includes feel-good ingredients like chia seeds and oats. Plus, check out 19 more vegan smoothies in this post!

Peach Crumble Shake &amp; 19 More Vegan Smoothies

peaches – pitted,

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter, lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the "peanut" sauce. It's a Thai-inspired almond butter based sauce that mimics peanut sauce. You'll want to put it on all the things.

Thai Chicken Spring Rolls with Spicy "Peanut" Sauce

chicken breasts or thighs

Tablespoons avocado oil

Tablespoons coconut sugar

limes

1-inch knob of fresh ginger, finely grated with a Microplane

fish sauce

sambal oelek or Asian chili paste

cilantro

almond butter or other nut butter

lime juice,

water

cilantro,

sesame oil

teaspoons rice vinegar

honey

garlic, pressed

ginger,

chili powder jalapeno pepper

carrots

broccoli

green onions

Napa cabbage leaves, cut in half and sliced thinly

lime

avocado olive oil

spring roll wrappers

basil

mint

Asian chili paste

Put the chicken in a large zip top...

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.

To make the sauce, put all of the...

To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.

To make the salad filling, put the carrots,...

To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.

When it's time to make the spring rolls,...

When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.

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