findingfitness:

garden-of-vegan:

frozen banana, peanut butter, and dark chocolate

mouth is waterrrring.

fight-for-it-until-you-get-it:

RECIPE:
Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 16

Ingredients

Olive Oil Spray for pan
2/3 cup mild honey (preferably organic)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white, whole wheat flour
1/4 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 TBSP olive oil
1 large egg, at room temp
3/4 tsp pure vanilla extract

Directions

Makes 16 (2”) brownies

Preheat oven to 350. Spray 8 inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)

Number of Servings: 16

I made these for my daddy’s birthday!! Super duper yum :)

michaelacd:

Check out this recipe I made for mini cheesecakes!

They’re only 90 calories each and every ingredient is low fat. They’re actually really good. Just click the photo!

seedsnsmiles:

Black Bean Brownies! (low fat, vegan, oil free, gluten free!)

I know - I’m a little late to jump on the black bean bandwagon, but it’s better late than never, right? These chocolatey treats are gooey and delicious - however they may not be for everyone. If you like chocolate desserts where bananas feature heavily (for example the chocolate avocado pudding), then these are definitely for you.

[Originally from Happy Herbivore.]

What you’ll need…

• 15oz drained black beans (one can);
• 2 ripe bananas;
• 1/3 cup agave;
• 1/4 cup cocoa;
• 1 tbsp cinnamon;
• 1 tsp vanilla;
• 1/4 - 1/2 cup instant oats* - sub for GF oats if you like;
• Any toppings you like - I used pecans and cacao nibs.

1. Place everything in the food processor except the oats and blend until smooth. If your bananas are not very ripe, add a little bit of raw sugar until the desired sweetness is met. Then stir in the instant oats. (If your oats aren’t instant - whizz them around in the food processor first to they are more finely ground.)

2. Pour in to a greased 8x8” pan, sprinkle on your toppings and bake for 30 minutes in a preheated oven at 350F/175C until a toothpick comes out clean. Leave to cool in the pan.

* - If you find the mix too gooey then add the whole 1/2 cup oats. Alternatively you could use 1/4 cup oats and 1/4 flour.

Makes 16.

shielasaid:

Healthy Reese’s Peanut Butter Cups

• 1 scoop chocolate protein powder (I use Optimum Nutrition’s Double Rich Chocolate)
• 1 tablespoon natural peanut butter (I like mine crunchy)
• 1 tablespoon Unsweetened Baking Cocoa (I use Ghirardelli’s)
• 1/8 cup of water
• Stevia or Truvia (optional)
• Cooking spray (optional)
• Foil cupcake liner

1. Mix your protein powder, unsweetened cocoa powder, and natural sweetener together with a small amount of water.  Start off with a few tablespoons of water, mix well, and add water as needed until you get a fairly thick “batter”.  It should be liquid but not runny.
2. Lightly spray your cupcake liner with the cooking spray.  This will help keep the peanut butter cup from sticking to the foil when we’re all done.
3. Spoon half the “batter” into the cupcake liner then leave it in the freezer for 20 minutes.  Leave the other half of the batter out for the top half of the peanut butter cup.
4. After the batter in the cupcake liner has hardened, scoop 1 tablespoon of your natural peanut butter on top.  Then take the rest of your chocolate protein batter and cover the peanut butter.
5. Freeze for 45 minutes or until you’re ready to eat.

These are super healthy and high in protein.  I love eating these after a workout or if I’m craving something sweet before bed.  Enjoy! :)

yummyrawfood:

Raw, Vegan Dark Chocolate Cherry Cookies (raw, vegan, gluten free if you use GF oats, soy free)

Makes about 8 large cookies; recipe can be easily doubled

• 1 cup almond meal (you can use store bought, like the Bob’s Red Mill brand, or you can grind almonds finely in a food processor) 
• 1/3 cup oat flour (I ground raw oat groats in my coffee grinder, but you can use store bought, too) 
• 3 tbsp raw cacao powder 
• 12 large, pitted medjool dates 
• 1/3 cup dried cherries 
• 1/4 cup chopped raw dark chocolate, or vegan dark chocolate chips

1. In a food processor, process almond meal, oat flour, and cacao to combine.

2. Add dates, and process until the mixture is thick and sticks together easily when you clasp a little in your hand (look for similar texture to when you make homemade raw energy balls or Larabars). If the mixture is too dry, add an extra date, a drizzle of agave, or a tablespoon of almond butter!

3. Add cherries and chocolate. Pulse to break down the cherries and chocolate into small pieces and mix them evenly throughout.

4. Place “dough” onto a sheet of saran wrap that has been laid onto a flat surface. Cover with another saran sheet, and use a rolling pin to flatten the mixture to just over 1/4 inch thick. Refrigerate for a few hours, or overnight.

5. Cut dough into desired shapes with a cookie cutter, and enjoy!

inveniamviam:

Clean paleo avocado brownies - healthy fats and a good amount of protein 

• 1 medium-large size avocado 
• 3 egg whites + 2 egg yolks (add the extra yolk if you wish!) 
• 1/3 C honey 
• 1/2 C cocoa powder

Bake @ 350 for 30-35 minutes & enjoy ! OMG I HAVE TO MAKE THESE TOMORROW

fitnessandsuchx:

Super easy-healthy peanut butter cookies
3 ingredients: 
- 1/2 cup peanut butter
- 1/2 cup protein powder
- 1 apple

Put everything together in a food processor. Make little cookie balls with the cookie dough and cook for 15 to 20 min at 430 F or until cookies are slightly brown.  

bakeddd:

berry-filled banana cupcakes with lemon coconut frosting (vegan)

• click here for recipe

oh my god i love vegan cupcakes! c:

sanotea:

GUILT-FREE DESSERT; french silk pie

This decadent-looking chocolate pie is surprisingly light, thanks to ingredients like low-fat milk, egg whites and gelatin. Get recipe & nutritional facts here.