healthy treat

Delicious real chocolate recipe using cacao and only three healthy ingredients. Vegan, gluten free, dairy free real chocolate recipe.

3 Ingredient DIY Chocolate

cacao powder

virgin coconut oil (melted)

maple syrup

In a medium size bowl, mix all ingredients. You want to incorporate all ingredients really well. You can whisk by hand or using a hand blender.

Put the mixture into fun molds (I used the egg chocolate mold and a heart chocolate mold). Place in the freezer for about 2-3 hours.

Super yummy recipe!! Any tips to keep it from melting so quickly? Or maybe I'm doing something incorrect?

This is AMAZING! I used part honey and part stevia. I have the exact same heart mold as you do, and for some I put in a dried cherry and the rest I sprinked some sea salt. I will never buy dark chocolate again.

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Very good recipe- easy to make. I did come back on to read the comments to find out about the melting issue. Instead of cacao I used cocoa powder- tasted great but clearly I made a mistake. Will try with correct powder next time!!

Worked really well! Sweetened it with maple syrup instead (though less than half the recipe) and added coconut cream for a ganache type texture ;) worked really well and is currently spread on my chocolate babka ;)

Hi. Have been making this recipe for sometime now and it’s so easy and I love it I do have a question out for the holidays if I make a thin layer of the chocolate would it work if I put like peanut butter in it then put another layer over that and freeze them how do you think that would taste

https://content.jwplatform.com/videos/ENMCipyF.mp4

Mind-Blowing 3 Ingredient DIY Chocolate

These no-bake Copycat Healthy Heavenly Hunks are so easy to whip up and taste amazing! These bars are made with just 8 simple ingredients and are, grain-free, gluten-free, and dairy-free. These bars are the perfect healthy treat to satisfy your sweet tooth or to take as a quick snack on the go!

Copycat Healthy Heavenly Hunks

gluten free oats

gluten free oat flour

almond flour

coconut flakes

coconut sugar

coconut oil

honey

cashew butter

dark chocolate chips

In large mixing bowl, mix dry ingredients first (gluten free oats, oat flour, almond flour, coconut flakes, and coconut sugar). *Note you can easily blend your gluten free oats and then measure in if you do not have oat flour on hand*

Once mixed start to mix in your wet ingredients (melted coconut oil, honey, and cashew butter)

Stir until fully mixed and if too dry you can add in a touch more melted coconut oil. 

Fold in your dark chocolate chips into mix. 

Line a 9&#215;5 loaf pan with parchment paper. 

Pour mix into pan and use spatula to press down firmly into pan until flat and even. 

Pop into freezer for ~30 minutes until hardened. 

Use chopping knife to slice into cubes. 

Avoid the lure of the muffin and latte. These snacks help beat off the mid-morning munchies

Blueberry Bircher pots

apple

tbsp whole oats

tbsp low-fat natural yogurt

blueberries

Grate 1 small apple and mix with 2 tbsp whole oats and 2 tbsp low-fat natural yogurt. Layer in a pot with some blueberries.

For an easy no bake healthy treat try these mocha maca balls recipe. Eat as a healthy snack or a quick grab and go breakfast.

Mocha Maca Balls Recipe

maca powder

cocoa powder

dates (pitted)

walnuts

Add walnuts to a food processor and grind...

Add walnuts to a food processor and grind until the mixture is sticky to the touch.

Add the maca powder to the ground walnuts...

Add the maca powder to the ground walnuts and pulse until well combined.

Next add the dates but make sure the...

Next add the dates but make sure the pits are taken out first. If you dates are not soft add them to a small bowl and cover with warm water and let them soak for a few minutes. Reserve water and make sure to dry them off and then put them in the food processor. You might need the water if the dough is too dry.

Pulse until they have broken down completely. Then add...

Pulse until they have broken down completely. Then add the cocoa poweder and pulse until combined with the rest of the ingredients. It should look like cookie dough but maybe a bit drier. Take some out and roll into a bowl. If it's too dry add a tablespoon or two of the reserved date water and process again.

Use a tablespoon or cookie scoop to portion...

Use a tablespoon or cookie scoop to portion out the dough and roll into a ball with your hands. Store in an airtight container or ziplock bag in the refrigerator.

To store in the freezer, place on a...

To store in the freezer, place on a plate and freeze for 1 hour to harden. Then place them in a ziplock bag in the freezer. They will stay soft enough to eat right out of the freezer and will keep longer.

Switch up your pancake game with Mingle&#39;s oven-baked delight, sweetened with a hint of peanut butter magic!

Mingle&#39;s PanBAKE Spectacular!

Self-Raising (SR) flour

baking powder

Large sprinkle of Mingle's Peanut Butter Sweet Topper

eggs

oat milk

vanilla extract

banana

Chocolate chips

raspberries

Preheat your oven to 200 degrees Celsius and grease a non-stick baking tray.

In a large bowl, combine SR flour, baking powder, Mingle&#39;s Peanut Butter Sweet Topper, eggs, oat milk, vanilla, and maple syrup. Give it a good stir until a smooth batter forms.

Pour the pancake mixture into the tray and sprinkle generously with your favourite toppings, such as banana slices, chocolate chips, raspberries, and blueberries.

Slide the tray into the oven and bake for 10-15 minutes, or until you see a golden crown forming on top.

Allow the panBAKE to cool a tad bit, then slice it into your desired pieces.

Each slice pairs beautifully with a cube of butter and a drizzle of pure maple syrup. Dive in!

Looking for a perfect no-bake summer dessert?  Granola &amp; Berries Frozen Yogurt Bars are your answer.  Delicious, healthy, and refreshing ... these easy treats are perfect for a crowd and are sure to become one of your favorite summer recipes!

Granola &amp; Berries Frozen Greek Yogurt Bars

almond butter

tbsp maple syrup

applesauce

almond milk

tsp vanilla extract

oats

salt

berries

water

plain greek yogurt

In mixing bowl combine the almond butter, applesauce, maple syrup, almond milk, oats, vanilla extract, and salt to make the granola mixture.

Line an 8&#215;8 baking dish with parchment paper and flatten the granola mixture into it.

Place in the freezer while you work on the other two layers.

In a small pot combine the berries, water, and maple syrup over low-medium heat.

Smash the berries and let the mixture boil for a few minutes until it thickens. Remove from the heat and place in the fridge to further thicken.

For the yogurt layer combine the greek yogurt, maple syrup, and vanilla extract evenly.

Remove the granola layer from the freezer and pour the berry mixture on top. Spread evenly and place back in the freezer to set for about 30 minutes.

Remove from the freezer again and pour the yogurt layer on top. Spread evenly. (Optional: Make the swirly design with a toothpick at this point!)

Place in the freezer again to set completely for 1-2 hours or until the yogurt is solid.

Remove from the freezer, cut into bars or squares, and enjoy!

Love these! It's hot right now here in San Diego so these are a perfect snack and tastes delicious!

I’ve made this recipe 3 times just this month!! Extremely delicious &amp; So easy to make!! I even sent my grandma the recipe &amp; she LOOOOVED it too!!!!!!!!! Perfect for breakfast, snack or dessert!

So glad I found your recipe!! Such an easy on the go breakfast. I changed some things around (used peanut butter and cows milk, less maple syrup) but it’s proof that this recipe is so versatile! I am excited to experiment more next time around. Thank you for sharing

Made these with peanut butter since that is what I had at the time. I want to try them with almond butter to taste test but they were very good. The creamy yogurt with the punch if the berry layer mixed with the oats is so good! I love the texture the oats give since they are not cooked. Like I said, I will be making again but with almond butter. I love being able to have them on hand as they live in the freezer. I do recommend heating up for 10 seconds or pull one out a few minutes before enjoying it otherwise it is a little too hard.

Wonderful - I make these all the time and they never disappoint!!

These breakfast bars are light in calories but high in protein, and full of the fall flavors you love: pumpkin, chocolate, cinnamon, nutmeg, almond butter, and even squash.

Extra Light High-Protein Pumpkin Pie Breakfast Bars

pumpkin puree

almond butter (60 g)

zucchini

tbsp almond (or vanilla) extract (15 g)

vanilla protein powder (120 g)

oat flour (215 g)

tsp baking powder

tsp baking soda

tsp kosher salt

cinnamon

cloves

tsp nutmeg

liquid

tbsp chocolate chips (90 g)

Whisk your eggs in a large mixing bowl.

Add the pumpkin purée, almond butter, puréed zucchini or yellow squash, and almond extract. Mix well.

Add all dry ingredients listed above, beginning with the protein powder and stopping with nutmeg. Mix until combined.

Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t use dry stevia. It can leave a weird, bitter aftertaste. If you like your breakfast bars on the sweeter side, add up to ¼ cup of maple syrup or sugar.

Stir in the chocolate chips and pour your mix into a parchment-lined 9x13 pan.

Bake at 350° for about 40 minutes.

Let them cool for a bit before cutting. Sprinkle them with flake salt and serve them warm or cold.

Really savoury - didn’t add extra maple syrup because I worried it’d be too sweet. But they actually ended up not tasting sweet in the slightest. They tasted good still, and very much like fall, but didn’t feel like breakfast.

I 


I absolutely love these bars. They are great tasting and very filling.

Ok what happened please? - I made these and day 1 they were awesome...but by day 3 there is just something about the flavor and smell that I can't put my finger on and now they don't taste good anymore. It's like something spoiled but I can't figure out what happened - does anyone have any ideas??

These are delicious. I didn’t have enough zucchini so subbed in an  puréed apple to get the right grams. Really good and because they were so healthy, I ate 4!

Love these!! I did 1/4c maple syrup and they were whole family approved! Thanks for another great recipe.

WOW!!  So impressed with this recipe!  My whole family loves it.  Easy and delicious way to get protein and veggies into my teen daughter’s breakfast, plus super way to fuel runs and workouts for my husband and me.

Delish! I used the 1/4c maple syrup and they were to die for! Definitely a keeper!

These macro-friendly microwave brownie zucchini oats are a healthy way to indulge while counting macros.

Microwave Brownie Zucchini Oats

cup old fashioned oats (I used GF) ((30 g))

scoop chocolate protein powder ((15 g)*)

dark cocoa powder ((5 g))

tbsp

tsp mini chocolate chips ((5 g))

Mix everything in a large cereal bowl and microwave for about 2 minutes. Give it a good stir and microwave for another 1-2 minutes. Top with your favorite toppings and enjoy!

I love mine drizzled with a little more cashew milk, then topped with some dairy-free whipped cream, some berries or bananas, and of course a little nut butter.

I don’t like microwave food BUT do not pass this recipe!  It tastes like a brownie in under a few minutes. Definitely more chocolatey than the baked oats.   I had for breakfast but will be making this for a nice afternoon treat!  I used thrive market bone broth protein powder and it worked great.

The perfect morning treat when you’re short on time 🥰

Amazing! I love the full batch version but this is so perfect if you do not have time to prep. Delicious! I topped mine with some banana, PB and almond milk.

Ohmygoodness! This was decadent deliciousness. Thank you for this warm, chocolatey recipe treat! I put a little almond milk yogurt and some hemp seeds on top. Yum!

I love that this delicious recipe can be made as a single serving! When I make the larger version, I just want to eat it all and have no control! I added cacao nibs and almond butter to the top of mine after microwaving.

These healthier, lower sugar brownies are delicious (and secretly nutritious).

Healthy chocolate brownies recipe (easy, fudgy, low sugar)

Medjool dates

cooled mashed pumpkin (see tip)

4.40 gm vanilla extract

milliliters (1/4 cup) extra virgin olive oil

(1/4 cup) cocoa powder

(2/3 cup) wholemeal spelt flour

dark chocolate (70% cocoa), coarsely chopped

Step 1

Preheat oven to 170°C/150°C fan forced. Line a 20cm (base size) square cake pan with baking paper, allowing the paper to overhang 2 opposite sides of the pan.

Step 2

Place dates and water in a microwave-safe bowl. Cover and microwave for 45 seconds. Use a fork to roughly mash. Set aside to cool.

Step 3

Process the cooled date mixture, pumpkin, eggs, vanilla and oil in a blender or food processor until smooth. Transfer to a large bowl.

Step 4

Sift cocoa and flour into the date mixture and stir until just combined. Pour the mixture into the prepared pan. Sprinkle the top with chocolate. Bake for 18-20 minutes or until just firm when lightly pressed in the centre. Set aside in the pan to cool completely. Cut into 12 pieces, to serve.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5579031952001&=domain=taste

5348771529001-5579031952001

Walnut cream is a naturally sweetened, healthy alternative to heavy dairy creams. Perfect for fruit, oatmeal, chia pudding, or to finish cakes and desserts.

Walnut Cream Recipe

walnut pieces

unsweetened nondairy milk ((almond milk, soy milk, oat milk,

Medjool dates (or Deglet Noor dates, pitted)

Combine: Add the walnut pieces, nondairy milk, dates, vanilla, and cinnamon to a clean blender.

Blend until completely smooth and creamy, scraping down the sides as needed.

Adjust milk: Add more milk, one tablespoon at a time, or as needed, until the desired creaminess.

Delicious !  Makes a wonderful cake frosting.

Love love love it! &lt;3
Prepare it for my chia smoothie every other day!

Rich, creamy, and naturally sweet—this High-Protein Chocolate Chia Pudding blends antioxidant-rich cocoa, fiber, and plant protein for an easy, meal-prep-friendly breakfast or snack. (Blender and no-blender versions.)

High-Protein Chocolate Chia Pudding Recipe

Medjool dates (use 3 to 4 dates,

nondairy milk (plus more as needed)

unsweetened Greek-style yogurt (plant-based or regular)

cinnamon (optional)

chia seeds (see notes)

hemp hearts

Soak the dates in hot water for 10 minutes. Drain and remove the pits.

Blend: Add the dates, nondairy milk, yogurt, cocoa powder, vanilla extract, cinnamon (if using), chia seeds, and hemp hearts to a blender and blend until smooth and creamy.

Chill at least 2 hours, or overnight, to thicken.

Blender Version:

Grind the chia seeds in a spice or coffee grinder.

Whisk together milk, yogurt, cocoa powder, vanilla extract, cinnamon (if using), and 2 to 3 tablespoons date syrup (to taste).

Add 3 tablespoons ground chia seeds (same amount as whole) and hemp hearts. Whisk well, let sit 5 minutes, and whisk again.

Refrigerate for at least 2 hours to thicken.

No-Blender Version:

I made this last night to take to work because I always want a snack after lunch and I wind up eating unhealthy.  I had all of the ingredients in the house which is not always the case when trying new recipes.   Well needless to say, I didn't wait until after lunch.  It was my breakfast, and I felt a little taboo eating chocolate for breakfast.  Dark chocolate is one of my favorite things!  Anyway, it was delicious and I couldn't believe I was eating something that tasted like dessert for breakfast and it is healthy!  I topped it with almonds and had strawberries on the side.  I will be making this on repeat and will share with my coworkers.  Thank you for such a great, easy and quick recipe!

I made this this morning for my youngest daughter and myself. It was delicious. Thank you so much for your inspirational recipes. It showed my daughter that you can make delicious healthy food.

I really like this recipe but I don’t seem to be able to get it to thicken enough. It is blending great  but I don’t know what I am doing wrong. The one I did yesterday and left for 24 hours I had to drink. Must be something I am doing.

I have not tasted it chilled yet, but tasting while putting away it's delicious! Creamy and chocolate bang, so good. I did not add cinnamon as mine is the wrong kind.

Creamy and delicious!
I found this easy to prepare and it was fast since it does not need to be cooked. Will definitely make it again, and I recommed adding a little bit of molted chocolate to the mix.

Top 11 healthy treat recipes from across the web

The most viewed healthy treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

3 Ingredient DIY Chocolate

Copycat Healthy Heavenly Hunks

Blueberry Bircher pots

Mocha Maca Balls Recipe

Mingle's PanBAKE Spectacular!

Granola & Berries Frozen Greek ...

Extra Light High-Protein Pumpkin Pi...

Microwave Brownie Zucchini Oats

Healthy chocolate brownies recipe (...

Walnut Cream Recipe

High-Protein Chocolate Chia Pudding...

Top 11 healthy treat recipes from across the web

The most viewed healthy treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 Ingredient DIY Chocolate

Copycat Healthy Heavenly Hunks

Blueberry Bircher pots

Mocha Maca Balls Recipe

Mingle&#39;s PanBAKE Spectacular!

Granola &amp; Berries Frozen Greek ...

Extra Light High-Protein Pumpkin Pi...

Microwave Brownie Zucchini Oats

Healthy chocolate brownies recipe (...

Walnut Cream Recipe

High-Protein Chocolate Chia Pudding...

The most viewed healthy treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mingle's PanBAKE Spectacular!

Granola & Berries Frozen Greek ...