Date-Caramel Fudge Brownies  

1 cup cashews or peanuts

1 cup almonds

3 cups pitted dates, divided

2/3 cup unsweetened cocoa powder

1/4 cup almond butter

1/4 cup almond milk

To make the brownies: combine the nuts, 2 cups dates, cocoa powder and a pinch of sea salt in a food processor until the mixture is blended. Remove from the food processor and press down firmly to a square brownie pan. Freeze for 10-15 minutes to harden.

 

To make the caramel: Add remaining 1 cup dates and almond butter to the food processor and blend. Gradually add almond milk until the mixture is smooth and creamy (texture can vary). Drizzle over the brownies.

Makes ~16 brownies. [Per serving: Calories 140, Fat 11 g, Carbs 9 g, Protein 5 g]

Chia Crunch Bar

1 tablespoon coconut oil, melted

1 tablespoon chia seeds

1 tablespoon unsweetened cocoa powder

1 tablespoon chocolate PB2

1 packet stevia

 

Combine ingredients in small bowl until smooth. Pour into a muffin cup. Refrigerate until mixture solidifies.

 

Skinny Brownies

3/4 cup plain Greek yogurt

1/2 cup unsweetened applesauce

3/4 cup Truvia Baking Blend

1 egg

1/2 cup unsweetened cocoa powder

1 1/2 cup oat flour

1 teaspoon baking powder

 

Preheat the oven to 400 degrees. Combine yogurt, applesauce and Truvia with a mixer. Beat in the egg. Gradually add in cocoa powder, oat flour and baking powder. Pour into an 8x8 baking pan lightly coated with nonstick cooking spray. Bake for 15-20 minutes. Optional: top with melted chocolate chips.

 

Double Chocolate Brownies

1 tablespoon chia seeds

1/2 cup chocolate almond milk (can substitute vanilla)

3/4 cup vanilla greek yogurt

1/2 cup oat flour (or any all purpose baking flour, regular or gluten free)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 cup chocolate chips

 

Preheat the oven to 400 degrees. Lightly grease the bottom of an 8x8 baking pan with nonstick spray. Mix the chia seeds with the almond milk and set aside for 10 minutes. Meanwhile, combine the greek yogurt, flour, cocoa powder, baking powder and a dash of salt with a food processor or mixer. Add the milk and chia mixture and pulse until smooth. Microwave the chocolate chips for 1-2 minutes until melted. Scoop the melted chocolate into the brownie batter and stir to combine. Pour into the baking pan and bake for 10-14 minutes. Remove and let the pan cool at least 20 minutes until cutting into 16 segments.   

 

pB CUP BROWNIE BITES

2 Justin's Peanut Butter Cups

18-20 Medjool dates

1 tablespoon unsweetened cocoa powder

 

Melt one of the peanut butter cups in the microwave for 1 minute. Combine the melted PB cup with the remaining ingredients in a food processor. Shape the mixture into 6-8 bite sized balls. Store in an air-tight container. Serves 3-4.