For Chocolate Cupcake (Makes 10 Cupcakes)
- 115 gr of Dark Sugar-Free Chocolate
- 15 gr of Butter
- 2 Large Eggs
- 50 gr of Brown Sugar, Stevia, or Sweetener of Choice
- 25 gr of Coconut Oil or Olive Oil or Oil or Choice
- 60 gr Oats Flour
- 30 gr of Cacao Powder
- 1 gr Salt
- 1 gr Baking Soda
- 2 gr Baking Powder
- Preheat oven at 170 C.
- 40 gr Water
- 100 gr White Sugar
- 20 gr of Gelatin Sheets
- 2 Egg Whites
- Stick Vanilla
For Crushed Biscuit Topping
For Those of you who don’t know, This is a S’more, a traditional campfire treat that is really popular in the United States. One of my personal favorite decadent Treats. This new twist to the recipe kind of came about when I had a special request for work; Someone requested a children’s bday cake that was healthy but yet appealing to kids…So, I made Healthy S’mores Cake and from what I heard, the kids loved it!
I decided to make a healthy Cupcake version just because cupcakes are way cuter and its easier for “portion control”…so here is my version of Healthy S’mores Cupcakes!
Here’s what to do:
- Melt the Chocolate and butter either in the microwave or in a double-broiler (bain-marie).
- In a bowl beat together the Sugar and Eggs until you get a light and fluffy mixture.
- Add the olive oil and beat until incorporated.
- Using a spatula, mix in the melted chocolate and butter. Once incorporated mix in the powders (oat flour, salt, cacao, baking soda and baking powder).
- Finally, mix in the greek yogurt.
- Serve the cupcake mix into your cupcake tins (fill up about 1/2 to 3/4 of the tin) and bake in hot oven for 20 mins approximately.
For the Marshmallows
- Place the water and sugar in a pot, stir it to incorporate and then place over medium-high heat and allow to boil without stirring at all. Allow this mix to come to 120 C.
- Meanwhile, place the gelatin sheets into really cold water until they soften ( 5-10 mins).
- Beat the egg whites until they form light, fluffy, solid white peaks.
- When the sugar and water reach 120 C, remove from heat and stir in the gelatin sheets until they dissolve and immediately pour the mix into the fluffy egg white peaks and beat constantly with an electric mixer until the mixture cools (about 4-5 mins).
- Place into an icing bag and either serve directly into cupcakes decorating them however you like, or make different shapes marshmallows on a sheet of baking paper covered with 1 tablespoon of shredded coconut.
- Allow for the marshmallows to set / dry (about 30 mins) before serving.
If you own a gas torch, brown your marshmallows a bit before serving and top with some crushed sugar-free biscuits, you can try my Healthy Sugar-Free Short Bread Cookie Recipe or any other sugar-free biscuit you like.
P.S: Not including the crushed biscuits topping, each of these cupcakes only yields to about 20g of Carbs and about 9g of Fats!! So enjoy it Guilt-Free!!
- 1/3 Cup of Cooked Quinoa or Brown Rice
- 3/4 Cup of Almond Milk
- 1-2 Tablespoons of Sweetener or Brown Sugar
- 1 Teaspoon of Cacao Powder
- 30 Grams of Sugar-Free Chocolate (Dark, Milk, whatever you prefer)
- 1/2 Banana
- Chopped Walnuts
A couple years ago when I still lived in Venezuela, I used to go to this restaurant that served the most amazing chocolate Risotto! It had rice (of course), Nutella Chocolate sauce, chopped bananas and walnuts…it was served warm. YUM!! One of the yummiest desserts I’ve ever had!
So, to satisfy my sweet tooth but keep my fitness goals in check, I decided to come up with this Clean version of the Chocolate Risotto.
The preparation is pretty similar to that of the Healthy Rice Pudding Recipe I shared with you!
Here’s what to do
- In a small sauce pan, place the 1/3 cup of cooked quinoa or brown rice, sweetener, cacao and milk. Stir and bring to a boil over medium-high temperature.
- Add the chopped chocolate and stir it in. Allow the mix to simmer for 2 minutes, stirring occasionally so it doesn’t stick to the pan.
- Stir in the banana and walnuts, and allow to simmer for 1 more minute. Turn off the heat and allow the risotto to set for 3-4 minutes.
- Top with nuts or melted chocolate if you prefer and serve warm!
- 1 Cup of Oat Flour
- 1/2 Cup of Almond Flour
- 1 Egg White
- 1 tablespoon of Honey or Agave Nectar,
- or 3-4 tbs of Sugar or Sweetener
- 1-2 Tablespoons of Filling:
You can use anything you want as a filling! I personally decided to make a few different ones: Regular Sugar-Free Strawberry Jam; Peanut Butter and Strawberry jam (both sugar-free); and Chocolate and Peanut Butter (also both sugar-free)
I got the idea to make these bad boys when I asked my mom to send my from Venezuela some Protein Granola Bars or Quest Bars if she found (they don’t sell those in Greece). Anyways, my mom did not really have ANY CLUE of what I was asking her for…but she still said she would find them! In the end, she sent me a care package with these Quaker Oatmeal Bars (not even close to what I wanted) that weren’t bad, but weren’t really tasty either….
When I tried them I thought: I like the crunchiness and taste of the actual bar, but the strawberry filling is Terrible!! So I kept trying to mask the bad flavor by adding my own sugar-free strawberry jam on top and peanut butter and what not…..Finally, one day I decided to just go for it and make my own version of these Oatmeal bars….
Here’s how I did them:
- I make both the Oat Flour and Almond Flour by placing the required amount in a blender and blend it until it has a flour-like texture.
- Place all the ingredients in a bowl and mix with a spoon, fork or your hands until it becomes a dough ball.
- Divide the dough in 5 equal pieces and place on a flat, clean surface so that you can stretch the dough using a rolling pin. Basically we want to end up with 5 square pieces of dough.
- Using a knife or cookie cutters, feel free to make some cute design on the one side of your dough.
- Choose your fillings! You don’t need very much of it, only about 1 tablespoon or 2 per bar. If you choose Sugar-Free Jam, just add it directly to the bar, however, if you choose chocolate or peanut butter, make sure you melt them a bit in the microwave so that they become easier to spread. If you do a Peanut Butter and Jam, mix one tablespoon of each before spreading it on the granola bar…this way you get a much fuller mixture of tastes in each bite!
- Add the fillings in each one of your squares, only on one half of your dough; take the half of dough and cover the filling with it, like a sandwich.
- Using your fingers or a fork, press the edges of the oatmeal bars to close them up properly and so the filling doesn’t come out.
- Place in prepared tray and in preheated oven at 200 C for 8-10 minutes or until they start to brown in the edges.
And they are ready to eat!! This can easily be a snack you can carry on the go, post-workout or when you are in a hurry. Because of the almond flour and honey, plus the peanut butter and chocolate filling, to me, it tastes like a really clean version of Snickers!!
As you can see from the picture, these Homemade Oatmeal Bars are about twice the size of the store-bought ones but the same calories and carbs! Meaning that each bar contains about 15 grams of Carbs, but all healthy carbs and it only has the healthy fats from the Almond Flour; this does not include the filling, since it depends on what you decide to add….But so that you have a guideline: the Total carbs in the PB&J (Peanut Butter & Jam) Oatmeal Bar is 23 carbs, whereas the store bought Oatmeal bar has 24 grams of Carbs per bar.
- 1/2 cup of Oat Flour
- 3 tablespoons of Almond Flour
- 3 tablespoons of Coconut Flour
- 3 tablespoons of Whole Wheat Flour
- 1 tablespoon of Vanilla Extract
- 2 tablespoons of Honey
- 2 tablespoons of Peanut Butter
- 2 yolks
Preheat the Oven at 150 C / 300F
For the Filling
- 100 grams of Dark Chocolate
- 4 tablespoons of 2% Milk
Remember how I said the Avocado Chocolate Mousse was so versatile…well, here’s another example of how!!
The crust is easy to make and sugar free!
Here’s how we do it:
- Mix all of the ingredients for the crust in a bowl either using an electric mixer or by using your hands. You should have a ball of dough that does not stick to the walls of the bowl.
- I was using small mini tart moulds, so I cut the dough into four equal pieces that would fill up each mould. If you are using a regular size bowl, you don’t need to do this.
- Place the dough in the mould(s) previously brushed with olive oil.
- Using your fingers press down and spread out the dough all over the mould until completely covered.
- Place in oven and bake for 8 to 10 minutes. Until golden brown.
- Allow to cool completely.
Meanwhile, Prepare the Avocado Chocolate Mousse
Or if you prefer:
- Place the chocolate and milk in the microwave and melt for about a minute, stopping every 10 seconds or so to mix with a spoon and making sure the chocolate sauce is smooth.
- Once the chocolate is ready, pour over the cooled crust and place in the fridge for at least 30 minutes to set.
I basically made two mini tarts of each type: two with some healthy Avocado Chocolate Mousse, which I Decorated with shredded coconut, and two with melted dark chocolate topped with sliced almonds.
Hope you Enjoy this delicious, yet healthy treat as much as I did!!
- ½ cup of Oat Flour
- ¼ cup of Cacao Powder
- ¼ cup of Brown Sugar or Stevia
- ½ cup of Plain Greek Yogurt
- 2 eggs
- 1 teaspoon of Salt
- 1 teaspoon of Baking Powder
- 2 tbs of melted Butter
- 2 tbs of Milk of your preference (optional)
- 1tbs of vanilla extract (optional)
- 100 gr of melted Dark Sugar-Free Chocolate
- Chopped walnuts or Chocolate Sprinkles (Optional)
Preheat the oven at 350 F / 175 C
Since the weekend is coming up, here is a nice and healthy treat you can easily make and eat totally guilt free!!!
This recipe was inspired by one of my friends’ grandmother! The other night we were at his place hanging out and playing cards when he mentioned about one of his grandmother’s recipes, a fully decadent brownie recipe, that they used to make when he was younger. One thing lead to another and so we decided to try and make his grandma’s recipe for all of us to try how good it was!!
It was awesome! I admit, easy, quick and delicious! We were all really glad we made it! It was so good, that today I was craving it! but I didn’t want to have all the full fat and calories that came with it…I just wanted the nice chocolatey taste!
So I “cleaned up” the recipe a bit, but today I didn’t have any peanut or almond butters to replace regular butter with, but I used a lot less than the recipe called for. Try it with a healthier butter if have it and you want to make it cleaner!
Here’s what I did:
- Melted the butter and whisked it together with the sugar until fully incorporated or dissolved.
- In a bowl, mix together the oat flour, cacao powder, salt and baking powder. Then, whisk in half of this mix to the melted butter and sugar mix.
- Add the eggs and whisk until fully incorporated.
- Add the rest of the flour mix.
- Add the greek yogurt and whisk until fully incorporated.
- Melt the chocolate and whisk it in the brownie mix. When I melted the chocolate it wasn’t really a liquid as I wanted it, I may have melted it over a too high temperature, so I watered it down with a couple of tablespoons of milk until it had sort of a “chocolate ganache” look.
- If you have sugar-free chocolate sprinkles, I strongly recommend you add them at this point, they melt in the oven giving the brownie a really moist texture when ready!
- Pour the brownie batter over the prepared moulds. I covered mine with some non-stick baking paper.
- Place in the oven for about 30 mins or until you put a toothpick in and it comes out clean. Let cool a couple of minutes and enjoy!!
It really only takes a couple of minutes to whisk it all together! So give it a try and enjoy this lighter version, yet full flavor, Oatmeal Brownie!!
- 1/2 Banana
- 1 tbs of Natural Peanut Butter
- 1 square of Sugar Free Chocolate
This mouth-watering treat can be made in only 15 minutes!!
It may look like its decadent, but its made with all healthy ingredients and small quantities of them!! Check it out:
- I melted some of my homemade, all natural, sugar-free peanut butter in the microwave, about 30 seconds. (I’ll share how I make my own peanut butter in another post!)
- Placed half of a banana on some baking paper and poured the melted peanut butter until completely covering the half banana.
- Place in freezer for 5 mins.
- In the same cup I melted the peanut butter, I melted the sugar free chocolate square, about 40 seconds in a microwave, stoping at intervals of 10 seconds to stir with a spoon and mix with whatever peanut butter may have been still stuck to the cup.
- Take the peanut butter banana out of the freezer and pour the melted chocolate until completely covering the banana.
- I sprinkled some shredded coconut for decoration and placed back in the freezer for another 5 mins.
I am the biggest peanut butter lover…so I think this is heaven!!! It very fulfilling even though it was only half of a banana, and I used what I consider to be moderate amounts of healthy peanut butter and chocolate!
Super quick, easy and indulging!!
* FYI: I used about 60 gr of banana which yields to aprox 60 cals; 1 tbs of peanut butter (homemade, sugar free, no additives) that has aprox 100 cals; 1 square of dark, sugar free chocolate (8 gr), having aprox 50 cals; and I usd 1/2 tbs of shredded coconut (unsweetened), aprox 20 cals.
So, in total this sweet snack has only about 230 cals!!!
- 1 Small Avocado made into Avocado Chocolate Mousse
- 4 tbs of Hazelnut Flour (I’ll explain how I made it)
- ¼ cup of Chopped Nuts (I used raw Peanuts)
- 4 Pieces of Dark Chocolate (Melted and Optional)
I don’t know about you, but I absolutely LOVE the Avocado Chocolate Mousse, because there are so many desserts that can be made with it!!!
This is one of them! Here’s what you do:
- Refrigerate the Avocado Chocolate Mousse to add a little bit of consistency (if you skip this is not the end of the world).
- Then add the hazelnut flour to the Avocado Chocolate Mousse and mix; I made this “flour” basically by accident! I was trying to make homemade, healthy Nutella, and I was supposed to roast the hazelnuts and then blend them into a butter-like texture. Well, I didn’t roast them enough so they never became hazelnut butter when I put them in the blender! And it remained a flour-like consistency, sort of like when you put sliced raw almonds to make almond flour. The hazelnut flour is what gives this treat a similar taste to that of Ferrero Roche Chocolates, but if you don’t have it you may substitute it with shredded coconut or coconut flour, etc…
- Once you have mixed well the hazelnut, your mousse should have a hard enough consistency that you can form small balls. I made mine using two small spoons. Then roll the chocolate balls in the chopped nuts and arrange in a tray covered in non-stick baking paper. Put in the freezer for about 15 mins so that they harden up.
- In the mean time, melt the dark chocolate squares (this step is optional, they are just as tasty without the chocolate cover). Take the chocolate balls out of the freezer and dip in the melted chocolate until covered all over (don’t over do it though) and place them back in the tray. Once they are all ready, put back in the freezer for another 15 mins. Let them get to room temperature before eating and ENJOY!!
My healthy wannabe version of Ferrero Roche Chocolates!!!