4-Ingredient Healthy Chocolate Chip Cookie Dough (Clean)

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I’ve been making cookies a lot these days, and I’ll admit that I’ve been eating a lot of the raw cookie dough as well (*gasp* salmonella!), but hey – I’m not sick yet!

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Anyways, you can stop making excuses for eating the raw cookie dough (“I’m making sure the cookies will taste good…”). Instead – you may as well just make an entire batch of safe-to-eat cookie dough. Wait, no…sorry, I meant an entire batch of safe-to-eat healthy cookie dough!

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I swear, this healthy cookie dough is healthier than any baked-cookie dough you’ve ever had, but it tastes just as good. It has the same sweetness and flavor and texture and it’s studded with plenty of chocolate chips. Except, with this one, you don’t need to worry about raw eggs or raw flour or any other bad stuff.

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All you need is to grab 3 ingredients, throw them all into a food processor, throw on some chocolate chips, grab a spoon, and dig in!

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4-Ingredient Healthy Chocolate Chip Cookie Dough

Ingredients

  • 1 (400g) can white beans or garbanzo beans, drained and rinsed
  • 1/2 cup peanut butter, crunchy or smooth
  • 2 tbsp honey (can sub with any liquid sweetener of choice)
  • 1/2 cup dark chocolate chips
  • 1 tsp vanilla extract (optional)

Method

  1. In a food processor, process the beans, peanut butter, honey, and vanilla extract until fully combined and smooth
  2. Stir in the chocolate chips
  3. Eat! Store leftovers in an airtight container in the fridge.
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Vegan Chocolate Truffles (Clean)

Last week, I posted a recipe here for these amazing silky chocolate truffles. God, that’s got to be one of my absolute favorite recipes. It’s not very healthy, but treating yourself to a little delicious melt-in-your-mouth chocolate truffle every now and then doesn’t hurt.

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Nevertheless, it’s definitely not vegan, and wouldn’t it be great if there was a healthy version of those truffles…chocolate truffles so healthy that you could eat multiple at a time and not feel bad about yourself? Not that I ever feel guilty about overeating chocolate truffles, but y’know, for the people who do.

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So now, I present to you…healthy, vegan, and naturally sweetened chocolate truffles!!! Ooh – and they come together using just 5 main ingredients.

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These are actually very similar to the other chocolate truffle recipe. They melt in your mouth as long as you keep them at room temperature (they weren’t at room temperature when I took these photos, so if they don’t look super duper smooth and velvety in the photos – that’s why. Trust me, they were silky AF later on!)

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Oh, and there’s a bonus element to this recipe. Thanks to the dates, you get this touch of caramel flavor next to the chocolate. Win!

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Vegan Chocolate Truffles

Adapted from Harriet Emily

Makes 24 little truffles

Ingredients

  • 3/4 cup (165g) medjool dates (about 16 dates), pitted and roughly chopped
  • 3/4 cup (185ml) boiled water
  • 1/2 cup (90g) extra virgin coconut oil
  • 3/4 cup + 1 tablespoon (90g) raw cacao powder
  • 1 teaspoon powdered stevia (or 1/2 teaspoon liquid)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Toppings of choice (e.g. cacao nibs, shredded coconut…) (optional)

Method

  1. Soak the pitted and chopped dates in the boiling water for 5-10 minutes to soften them
  2. Add both the dates and the water into your food processor, along with the coconut oil, and blend until smooth
  3. Add in the cacao powder, stevia, vanilla, and salt. Blend until smooth
  4. Transfer mixture into a container with a removable base, or a container lined with parchment paper/plastic wrap, smoothing it out
  5. Chill in fridge for at least 4 hours
  6. Remove from container, slice into squares, and serve. They taste best when served at room temperature

Blueberry Almond Granola (Clean)

YAY FOR MORE BREAKFAST FOODS!

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I know that I recently posted breakfast cookies, but c’mon you can’t get enough of breakfast foods, right? I would totally be up for having breakfast for breakfast, lunch, and dinner, but that’s not really likely to happen. Well, it might. Come to think of it, that should be something on my (nonexistent) bucket list – eat breakfast all day. Hell yes. I’ll make a mental note to do that for my birthday. Just kidding, my birthday’s on a Monday. I just googled (or Yahoo-ed, because my VPN is being a b****) National Breakfast Day and apparently that’s sometime in early March. Seriously? Okay, you know what – I’ll add that to my baking bucket list. I know, it doesn’t really count, but shhh…

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Alright – back to the reason you’re here: granola.

Lemme tell you a little story. One day I came home to find this a bunch of packages of food on our dining room table, and I was so excited. Unshelled macadamias – so good! I just sat there for a good half hour or so breaking apart macadamias, feeling especially proud whenever I broke off the shell and was left with a full, gorgeous, sweet, and aromatic macadamia. Sorry jk that’s irrelevant, but as I was saying, there were a bunch of packages of food, including unshelled nuts and nougats and – dried blueberries. There was this pretty big package and inside it were these perfect snack-sized packages of dried blueberries. To be honest, I’m not a huge fan of eating dried fruit. If it’s in a salad or in granola, I love it, but by itself? Nah.

So, eventually we (mostly my mom and grandma) finished off the little packages of dried blueberries, and my mom decided to order another package online. Somehow, she managed to order 5 packages – each with like, 20 mini-packages inside. Okay, that’s a lot of dried blueberries. But then, as a baker, I was like, I CAN BAKE THIS INTO STUFF! I usually don’t bake with dried blueberries because they’re slightly costly and we don’t usually have them around, but now we had a good bunch of dried blueberries, so I went hunting on the web before facepalming and thinking – duh, granola.

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And now we’re here.

Here, with this aromatic almond granola that’s studded with sweet, sweet dried blueberries. Cases like these – dried fruit tastes so darn good.

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I don’t know why I haven’t tried this combo before. I’ve done lots of blueberry-white chocolate, but never blueberry-almond. That’s about to change. This is seriously such a good combo. I’ve been throwing handfuls of this granola into all my nana ice creams and onto my smoothies (after I take a photo, of course, because otherwise you wouldn’t be able to see the ice cream/smoothie underneath. Yes, I do put on that much granola).

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Blueberry Almond Granola

Adapted from Recipe Runner

Ingredients

  • 3 cups old-fashioned oats
  • 1/2 cup silvered almonds
  • 1/2 cup whole almonds, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut sugar
  • 1 1/2 tablespoons coconut oil, melted and cooled
  • 1/4 cup honey or maple syrup
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup dried blueberries

Method

  1. Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
  2. In a large bowl, whisk together the oats, almonds, salt, cinnamon, and brown sugar until fully combined
  3. In a small bowl, whisk together the coconut oil, honey, almond extract, and vanilla extract
  4. Pour the wet ingredients into the dry and stir together until well combined
  5. Spread the granola onto a baking sheet lined with parchment paper
  6. Bake for 40-50 minutes until golden brown, making sure to remove the granola from the oven and stirring it to ensure that it bakes evenly
  7. After the granola is done, stir in the dried blueberries and allow to cool. Store in an airtight container at room temperature.

Salted Chocolate-Covered Caramels (Clean)

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Has anyone noticed that it’s been way too long since I last posted a recipe involving chocolate? Seriously – the last chocolate-focused recipe I’ve posted is the unbelievably healthy beetroot chocolate microwave cake over a month ago (gasp)! That was a damn good recipe, but then again, that’s no excuse for the lack of chocolate on this blog these days.

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So – although not completely chocolate-focused (ok I’ll try to make my next post ridiculously chocolate-y), these are salted chocolate-covered caramel bites, and they are so goodNot to mention refined sugar-free, oil-free, gluten-free, and vegan! Not to mention that you only need 6 main ingredients; 4 if you’re not making chocolate coating from scratch!

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Remember that 2-ingredient date caramel I made a while back? Yeah, this is pretty much a fancied-up version of that. I love the date caramel, but I gotta admit, this recipe kicks it’s ass.

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You know what’s really good? Chocolate. You know what else is really good? Caramel. You know what’s really really good? Salted chocolate AND salted caramel! How could you not be excited about that?? And it’s pretty much naturally sweetened? And like pretty good for you? Are you feeling me here?

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Don’t you even try to tell me that dates aren’t like caramel. Ok, if you just pop a date in your mouth, it doesn’t scream caramel, but when you blend it all up and it gets all sticky – trust me. You’ll be fooling everyone, including yourself.

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Salted Chocolate-Covered Caramels

Ingredients

  • 15 medjool dates (approx. 130g without pits)
  • 1 1/2 cup boiling water
  • 1 tablespoon + 1/2 cup coconut oil, melted*
  • 1/4 cup raw cacao powder*
  • 2-3 tablespoons maple syrup (or sweetener of choice)*
  • Flaky sea salt

*You can also melt dark chocolate over a double boiler or melt it in the microwave at 15-second intervals

Method

  1. Soak the dates in the boiling water for 20-60 minutes until softened. Remove the dates from the water, but don’t dispose the water
  2. Pit the dates if they haven’t already be pitted, and place them in a food processor with 1/4 cup of water and 1 tbsp of coconut oil and combine until smooth. The mixture should be relatively sticky
  3. Roll the mixture into truffle-sized balls, about a heaped tablespoon at a time. Transfer the caramels onto a baking sheet lined with parchment paper and place in fridge for at least 30 minutes while preparing the chocolate coating
  4. Whisk together the 1/2 cup coconut oil, cacao powder, and maple syrup until well-combined
  5. Remove the caramels from the fridge, and use a fork to dip them individually into the chocolate coating mixture. Place them back onto the baking sheet lined with parchment paper for the chocolate coating to set. Before the chocolate coating sets completely, sprinkle a little bit of flaky sea salt over it. Repeat with the rest of the caramels
  6. Allow the chocolate coating to set. Store in fridge or freezer.

Unbelievably Healthy Beetroot Chocolate Microwave Cake (Clean)

Every year, millions of people make new year’s resolutions in determination to live a healthier year, and every year, millions of people cry. Personally, as you may have noticed from my little new year’s rant, I’m rather indifferent to new year’s resolutions. Nonetheless, I’m here to help out those in distress; sugar-free, gluten-free, oil-free, and veganize-able beetroot chocolate microwave cake under 200 calories to the rescue!

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Let’s start off with the nutritional breakdown of this golden nugget – each serving has 186 calories, 1g of saturated fat, and 2g of sugar! On the other hand, 8g of protein! *Does happy dance*

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There was a point where I was absolutely obsessed with using beetroot puré. Hence, the beetroot nut butter chocolate cups and the beetroot vanilla rice pudding with dark chocolate and the pink beetroot crepes and the skinny fudgy-cakey beetroot brownie bits. All of which, by the way, would work in benefit for that new year’s resolution of yours. Just sayin’.

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This chocolate microwave cake is honestly one of my all-time favorites. It’s a shame that I can’t make it everyday, as beetroot purée isn’t exactly a staple in my house. Hence, there was a point where I just got a good load of beetroot and boiled it up and puréed it and made a ton of recipes with it, which you can do as well! Plus, adding it to your smoothies and oatmeal turns it bright pink, which always brightens your day.

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This cake is so insanely soft and decadent and sweet and chocolately and it’s seriously what I’d eat everyday if I were in heaven. The beetroot purée keeps it ridiculously moist, and the egg white (can be substituted for vegans) keeps it fluffy and prevents it from getting too dense or spongey the way some microwave cakes get. Also, you gotta love the fact that this is sweetened with stevia only, which is a naturally sweet plant that I love using in baking. This recipe calls for 3 teaspoons of the powdered version, but you may need to change this around if you’re using pure stevia (you’ll need like, 1/10th of a teaspoon in that case – that stuff is strong!) or liquid stevia.

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The smooth, rich, glossy layer of melted chocolate that sits atop the cake is optional, obviously, but come on. Just look at that chocolate! I’d very very highly recommend throwing a sizable square of chocolate on top of the mixture just before you microwave it, because that just turned the cake into a gooey chocolate mess, and nobody can deny the fact that gooey chocolate messes taste better than single-textured chocolate cake, no matter how moist and fluffy and decadent.

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Beetroot Chocolate Microwave Cake

Makes 2 cakes

Ingredients

  • 1/4 cup beetroot purée*
  • 1/3 cup milk of choice
  • 1 egg white or 2 tbsp aquafaba (the water from a can of chickpeas)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup oat flour
  • 2 tablespoons raw cacao powder
  • 3 teaspoons powdered stevia (adjust to taste)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Large square of dark chocolate (optional, but highly recommended)
  • Powdered sugar (optional)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.

Method

  1. In a small bowl, use a fork or whisk to combine the beetroot purée, milk of choice, egg white/aquafaba, and vanilla extract until fully combined.
  2. Add in the oat flour, cacao powder, stevia, baking powder, and salt, and mix until just combined. Do not over-mix.
  3. Transfer mixture into two greased ramekins or mugs. Place the dark chocolate on top of the mixture if desired.
  4. Microwave the ramekins/mugs on high for 2-3 minutes (depending on the wattage of your microwave and how gooey/cooked you want your cake to be). Dust with powdered sugar and serve immediately.

 

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 186 
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 91 mg 4 %
Potassium 266 mg 8 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 6 g 23 %
Sugars 2 g
Protein 8 g 16 %
Vitamin A  2 %
Vitamin C  3 %
Calcium  10 %
Iron  14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

White Chocolate Dipped Cherries (Clean/Cheat)

Here it is: the last post of 2015.

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I know I should probably be all like “The year flew by so quickly!” and all, but truthfully, it hasn’t. I’m not saying it wasn’t a good year, but man, it sure has been one unique and memorable year. In 2015, I’ve truly accomplished things that I never thought that I would – or could. Granted, there were plenty of low moments, but those bad moments are essential for balance.

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As I sit here typing in the comfort of my house with my little pup fast asleep beside me, I’m realizing that damn, it really has been quite a year. The two main things that come to mind when I think Greatest Accomplishments 2015 is a grade that I got at the end of grade 10, and the fact that two of my recipes have been featured on Buzzfeed. In that sense, it’s been a lame year, especially in comparison to the fact that the workload and stress is piling up with the IB and that my brother’s gone for college, but that’s that.

Enough about last year, let’s talk next year.

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I can’t help but continue to think about an artificial, man-made idea that has collared humankind and taken control of: Time. We created time, yet it burdens us. It’s stresses us and presses us to no end. New Year’s is one of the few times when we truly celebrate time. We celebrate a “new year” when in reality, January 1 00:01 is no different from December 31 11:59, yet everyone strongly insists that it’s a new year and things can and will be better when any changes will be completely dependent on the individual as opposed to time. Time is a weird thing, and I could sit here and just be all philosophical about time for hours, but moving on to the part that you actually came here for: CHERRIES!

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I’m sure all of you guys will be having some sort of New Year’s celebration, whether it be a party with a hundred people or just a fancy dinner with your family. Either way, chocolate-dipped fruit should be a go-to when it comes to light bites. You can leave these around as you chat and appreciate 2015, or serve them for dessert alongside some fancy vanilla pots de creme or something (which would actually be such a fancy and aesthetically pleasing dessert with minimal effort).

Furthermore, these white chocolate dipped cherries look gorgeous and they’re so easy to make. If you’re out of cherries, any fruit will do! Well, maybe not like durian or avocado, but you know, blueberries, strawberries, banana… whatever you have.

White Chocolate Dipped Cherries

Makes 20-30 cherries

Ingredients

  • Approx. 100g high quality white chocolate
  • Approx. 20-30 cherries with stems, rinsed and dried
  • Toppings: Edible glitter, sprinkles, sugar pearls etc. (optional)

Method

  1. Line a plate or tray with baking paper and place in fridge*
  2. In a bowl, melt the white chocolate in a double boiler (or a bowl over a pan of simmering water) or in the microwave at 30-second intervals, stirring at each interval until fully melted
  3. Remove plate/tray from fridge
  4. Dip the cherries one by one into the white chocolate, and roll in toppings of choice or sprinkle toppings on the chocolate before it sets and place onto the plate/tray to set
  5. Repeat step 4 with the rest of the cherries
  6. Serve!

*If you’re using high quality white chocolate and you melt it gently enough, you won’t need to place anything in the fridge as the white chocolate should set at room temperature

3-Ingredient Avocado Banana Chocolate Mousse (Clean)

Who says healthy chocolate mousse can’t be festive?

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Alright, fine, “avocado banana chocolate mousse” doesn’t exactly scream Christmas, but hey, the red background is quite festive, no?

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Either way, this is a recipe that I make on almost a weekly basis. Granted, I don’t always make it look all pretty in a coffee cup, but still. It literally takes like 2 minutes to throw together (which is less time than the average smoothie because you don’t actually have to rinse anything…).

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This is the perfect kind of breakfast you’d want to have in preparation for perhaps a huge-ass Christmas brunch or dinner or both. For one – it’s light and sweet without making you feel loaded and without giving you major energy crashes. Also – it’s vegan and sugar-free and raw and gluten-free and will fit pretty much every other dietary restriction you have.

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The idea of eating blended avocado purée may seem horrifying to some, but I guarantee that you can’t taste it whatsoever. The flavor of chocolate and the light sweetness of the banana mask the taste of avocado, while still retaining its creaminess and superfood powers – win-win!

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*You can get a 10% discount off of ALL products at Creative Nature Superfoods (no minimum!) with the discount code CHIAC10

Avocado Banana Chocolate Mousse

Makes 1 serving

Ingredients

  • 2 overripe bananas
  • 1/2 avocado
  • 3 tbsp Creative Nature Superfoods raw cacao powder*
  • Pinch of powdered stevia or maple syrup (to taste) (optional)
  • 1/2 tsp pure vanilla extract (optional)
  • Toppings (banana, raspberries, cacao nibs, shredded coconut etc.) (optional)

Method

  1. Throw everything in a blender and blend until smooth
  2. Serve with toppings of choice