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Almond Butter Cups

One of the most popular flavor combinations of all time is peanut butter and chocolate. It’s been on my favorites list since I was a kid. But did you know that those PB cups you can buy at the store are pumped full of various forms of sugar and corn syrup.

Well, I decided to create my own recipe that satisfied my cravings without adding all that sugar. Don’t worry, the flavor isn’t compromised here. In fact, it wakes up those taste buds. I love this recipe because of how easy it is to make. You’ll have sweet treats for the week and a few to share.

Almond butter is my choice nut for many reasons, but the main is that is less likely to add inflammation. While I don’t have a peanut allergy, they are legumes and legumes (beans, lentils, and peas) are all prone to cause inflammation in your body.

SHOPPING TIP: go to the natural section of your local grocery store and grind your own almond butter…it’s cheaper this way and you only need to get the amount you need. So if you’re not used to almond butter, this is a great way to ease into adding it to your pantry.

Almond Butter Cups Almond Butter Cups Print This
Serves: 8 Prep Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup almond butter
  • 1 tablespoon coconut flour
  • 2-3 tablespoons pure maple syrup
  • 14 ounces or 1 ½ package of Enjoy Life Vegan Dark Chocolate Chips (split in half)
  • 2 teaspoons coconut oil
  • Silicone muffin tin or muffin tin with paper liners

Instructions

In a medium mixing bowl, add the filling ingredients and stir until combined. Set aside.

In a microwave, melt half of the dark chocolate chips with 1 teaspoon coconut oil in 30-second intervals. Stir between each round. Repeat until completely melted.

Pour into 8 silicone molds. Swirl so it covers the bottoms and halfway up the sides.

Freeze for 5-8 minutes or until the chocolate is set.

Roll the almond butter into 8 ovals and place over the hardened chocolate in each cup.

Melt the remaining chocolate and pour over to cover each almond butter filling.

Place in the fridge for 20-30 minutes to fully set.

Store in the fridge until ready to eat.

Double Chocolate Chip Cookies

My grandma Ruth was known for her chocolate chip cookie recipe. Friends were always asking me for it. It was the hardest recipe for me to give up when I went grain free. I finally recreated her recipe, making them double chocolate this time, because WHY NOT? Their cake-like consistency will satisfy any craving. 

Found on page 105 of the Limited/Deluxe Editions of Take Back Your Kitchen.

Peanut Butter Blossoms with a Twist

Growing up,

these cookies were my absolute favorite during the Christmas season. They had all of my favorite components in 1 cookie: peanut butter and chocolate. 

As a kid, my family would all bring cookies to Grandma’s on Christmas Eve. I was a cookie monster!!! But inevitably, I’d be in a cookie coma hours later. This will be my first holiday season where I’ve had a sweet treat that didn’t make me feel sick after and I LOVE it.

Life is about balance,

but why not have a balance that tastes the EXACT same as the regular recipe. I created this twist to keep the flavor without all the processed ingredients. I say: let the true flavors shine! While I’m not vegan, this recipe is also egg and dairy free. These cookies just had a better texture without the eggs. The Peanut Butter Blossoms have that perfectly fluffy cookie base with a powerful punch of peanut butter in every bite.

Peanut Butter Blossoms

Holiday Cheer in a bite-sized package.

For those of you who wonder,

why peanut butter and not almond butter, know that I debated it. When I went strict paleo, peanuts were not included as they are a legume. Legumes are known to cause inflammation in the body. However, as I’ve added some healthy grains and legumes back into my diet, I recognized that while I still avoid peanut products on average as well as most legumes and grains, when peanut butter is raw, or freshly ground, it is okay to consume in smaller doses. Everything in moderation right?

You’ll notice I only use other plant-based products in my baking as well. I have the scoop in my book under Pantry Staples as to why I use these particular ingredients only when baking. In my book, I give you the ins and outs to clean eating with tips on how to find that balance, even through the holidays. So enjoy this holiday cookie one bite a time. I’ve already given the cookies to 3 different friends who couldn’t tell the difference between my variation and the original recipe.

My dog Max, delivering these cookies to our friend Leona.

If YOU are vegan, I recommend you try this recipe with my Chocolate Covered Caramels (pages listed below) featured in my cookbook, Take Back Your Kitchen

Feel like changing it up?

The caramels take the cookie up a notch in flavor profile and are just a great addition to your holiday sweets or are a great hostess gift. They are not filled with refined sugar, but rather honey instead. So if you’re going to indulge a little, indulge thoughtfully.

Peanut Butter Blossoms

A gift ready to be received.

Peanut Butter Blossoms

Peanut Butter Blossoms with a Twist Peanut Butter Blossoms with a Twist Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 ½ cup almond flour sifted
  • ¼ cup coconut flour sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup peanut butter, raw
  • ¼ cup palm shortening
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla
  • Dark Chocolate Hershey Kisses
  • OR Chocolate Covered Caramels (pg. 111 Limited Edition and pg. 99 Original Edition)
  • ¼ cup coconut sugar for dusting

Instructions

In a large bowl, sift your flours. This creates that light and airy texture in the final cookie. Add the baking soda and salt. Add the peanut butter, palm shortening, maple syrup, and vanilla and mix with a hand mixer or in a stand mixer until combined.

Roll into 1 ½ inch balls and coat each cookie in coconut crystals or sugar. Place cookies on a lined baking sheet. Using your thumb, press a small indent into the cookie as they will not spread during baking. This will be your placeholder for the dark chocolate kiss.

Bake at 350° for 7 minutes. Immediately place the dark chocolate kiss. Let cool for 5 minutes on the pan before placing on a wire rack to cool completely.

If using my Chocolate Covered Caramel recipe, which I highly recommend, make them a day in advance and keep in the freezer. Create a slightly wider indent the size of the candy mold. All the cookie to cool for 5 minutes first, then place on a wire rack to then insert the candy.

Afterthoughts: make the caramel separately. After the cookies come out of the oven, add the caramel only to the indent. Once the cookie has cooled for 5 minutes, drizzle the chocolate across. (not pictured)

Greek Yogurt Fruity Pops

Clean Eats, Greek Yogurt Pops, Fresh Fruit

Tangy and sweet – the perfect treat!

With summer slowly creeping to an end, I created these simple yet delicious Greek Yogurt Fruity Pops; a perfect way to cool down from the summer heat. They are perfect for that after school snack or even poolside.

With all the frozen treat options out there, this one is free of additives , chemicals, and that one ingredient that seems to be pumped in to EVERYTHING: High Fructose Corn Syrup.

It’s also a great way to get your kids involved in the process and gives them that choice they are seeking. I will say, if you have an overly sensitive sweet tooth, these will seem especially tart to you. If you absolutely must, add another tablespoon of Honey max!

Having a few batches in your freezer is the perfect way to beat this heat without busting that waistline.

Let me know what you think of this recipe in the comments below.

Greek Yogurt Fruity Pops

Greek Yogurt Fruity Pops Greek Yogurt Fruity Pops Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup Nonfat Greek Yogurt (Fage)
  • 1 ¼ cups Fresh Fruit, sliced ( I used Strawberries for one batch and Mango for the other)
  • 1 T Honey
  • 1 Lime, juice and zest

Instructions

Preparation

Slice the Fruit,  then mash so the puree has large chunks of fruit.

Add the zest of 1 lime, lime juice, yogurt, and honey.

Combine it all together.

Pour into your choice of molds: I used 6 Silicone Popsicle Molds and a Mini Silicone Candy Molds. You could also use a 8 x 8 baking dish and cut into squares.

Freeze for a minimum of 6 hours then enjoy!

 

Pomegranate Dark Chocolate Bark

Originally posted February 15, 2018 | Jenni Eicher

In honor of Valentine’s Day, I created a simple and satisfying chocolate dessert to share with our members at Orangetheory Fitness. It was a hit and in honor of sharing the love, I’ll continue with sharing this recipe.

Keep in mind, the baking chocolate I used had organic sugar added as it’s 70% cacao. I didn’t think many people would be down with 100% that I normally use and when you use cacao powder with coconut oil and a bit of maple syrup (yes, another sugar source) it needs to be refrigerated to maintain it’s consistency. Thus, I opted for a bit of sugar. With the single size portion (2 – 2 inch pieces), there is nothing to worry about. Plus I always find that allowing for little indulgences help to reduce the chances of binge eating.

Pomegranate Dark Chocolate Bark

Pomegranate Dark Chocolate  Bark Pomegranate Dark Chocolate Bark Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Fine Bakers Chocolate (I used Guittard's)
  • Sea Salt
  • Pomegranate Seeds
  • Pistachios
  • Fresh Raspberries
  • Toasted Almonds.

Instructions

Melt, 8 oz Fine Bakers Chocolate (I used Guittard’s) using a double broiler. 

Spread on a parchment lined sheet pan until it’s about 1/8 of an inch thick. 

Sprinkle with Sea Salt.

Top with one of 2 combos: Pomegranate Seeds and Pistachios OR Fresh Raspberries and Toasted Almonds.

Allow it to cool to room temperature.

Break in to bite size pieces, about 2 inches and store in the fridge.

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