This Orange and Goji Dark Chocolate is super simple to make, yet bursting with complex flavor: Bright orange, tart goji berry, and a kick of spicy cayenne. [Read more…] about Orange Goji Dark Chocolate
Soft and fudgy protein cookies that actually taste like cookies. Plus, they have 9 grams of protein and 3 grams of fiber per cookie. They are gluten-free, dairy-free, and egg-free.
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Grass-Fed Collagen: Collagen supports our skin, hair, nails, joints. Look for one that is grass-fed, odorless, and tasteless. There is only one brand I use. Use code MARLOWE for 10% off
Dark Chocolate Chips: Look for brands sweetened with dates, coconut sugar or pure monkfruit. Here are two of my favorites: Dark Chocolate Chips sweetened with dates and Dark Chocolate Chips sweetened with coconut sugar. If you don’t have chocolate chips on hand, you could chop up a dark chocolate bar instead.
Vitamix: For a high speed blender, I prefer this Vitamix. I used my original one for over a decade and it is sitting in storage waiting for me to return to the states for it! When I moved overseas to Dubai, I needed to get a new one because of the plug / voltage, so I got this one, however, I prefer the original, as I find this one burns out more easily, and also the container is so wide at the bottom, its not conducive to making small portions of things. If you have a large family, though, and always make large batches, this could be a good choice, plus it is sleeker.
Double Dark Chocolate Protein Cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- Preheat the oven to 350F / 175C. Line a baking sheet with parchment paper.
- Blend Medjool dates and nut butter until a paste forms. Then add the remaining ingredients and blend again. Add a little more carbonated water if needed, 1 tablespoon at a time. It will form a thick smooth and sticky batter.
- Spoon 12 evenly-sized cookies onto the baking sheet, and be sure to smooth and flatten any peaks. Bake for 15 minutes.
These decadent beet brownies hit the spot. Fudgy, moist, and extra chocolatey they are the perfect sweet treat. They are gluten-free and vegan, so the whole family can enjoy them. And go ahead and try the batter – it is out of this world. [Read more…] about Beet Brownies
If you’re looking for an easy fall-inspired dessert, try this mini Pumpkin Tahini Cream Pie. An omega-3 rich walnut-date crust envelopes a lusciously creamy pumpkin tahini center. The nuttiness of tahini pairs perfectly with the subtle sweetness of pumpkin, date, and pumpkin spice. It’s gluten-free, dairy-free, and easily scales up. Consider this for a festive Thanksgiving dessert.
What makes this Pumpkin Tahini Pie a Healthy Indulgence?
- Dates: Dates add sweetness without the need for refined sugar. They naturally contain fiber which helps keep your blood sugar stable and aids in digestion and regularity.
- Walnuts: Instead of using refined flours for the crust, we use ground whole walnuts. Aside from protein and additional fiber, they also provide omega-3 which provides anti-inflammatory benefits and stress-busting magnesium.
- Pumpkin: Pumpkin gives this pie a beautiful bright orange color, and plenty of beta-carotene, which our body converts into skin-clearing vitamin A.
- Tahini: Tahini is a seed butter made solely from ground sesame seeds. It adds richness and nuttiness, while also providing antioxidants, protein, and fiber.
- Almond Flour: Almond flour is one of my go-to gluten-free flours, made solely from ground almonds. It adds protein and fiber.
- Cashew Butter: Cashew butter is lower in fat than other kinds of nut butter, and provides stress-busting magnesium – much needed around holiday time!
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Pumpkin Tahini Cream Pie
Prep Time 20 minutes
Total Time 2 hours
- First, add the pitted dates to a small bowl of water to soak and plump up. Set aside.
- Meanwhile, make the filling. Combine all pumpkin filling ingredients in a mixing bowl and stir until thoroughly combined. Set aside.
- Then, back to the crust: Add walnuts, chia seed, and pumpkin spice to the blender. Pulse until a flour forms. Remove the dates from the water, and squeeze out any excess. Add the dates to the blender and pulse until a dough-like consistency forms. It will be oily and sticky. Then add the almond flour to the blender ¼ cup at a time until a dough-like texture forms. It will be a little crumbly, but stick when pressed together with your fingers.
- Press the crust into three 4-¼-inch mini silicone tart molds.
- Pour the filling evenly into the three tarts.
- Top with desired toppings, such as pomegranate arils, sesame seeds, and shredded coconut.
- Refrigerate until set, about 2 hours.
Other Fall Inspired Desserts You’ll Love
If you’re looking for an allergy-friendly sweet-treat full of good-for-you ingredients, try these sunflower butter bars.
Sunflower butter is an allergy-free alternative to nuts while tiger nut flour (made from a root vegetable, not nuts) is a high fiber flour alternative. It has a mild sweetness and incredible prebiotic benefits. What’s more is, this paleo, gluten-free, vegan treat can be whipped up in less than 10 minutes.
Sunflower Butter Bar Ingredients
Here is a breakdown of the health benefits of the main ingredients used to make these sunflower butter bars:
- Sunflower Butter: A great alternative for those who are allergic to peanut butter or other nut butter. Sunflower seed butter is a good source of essential minerals such as magnesium, phosphorus, copper, and manganese. (1)
- Tigernut Flour: Tigernut flour is rich in fiber, particularly prebiotic fiber, which helps the good bacteria in your gut flourish. They also may be helpful at keeping blood sugar stable. Both good digestion and balanced blood sugar are keys to clear skin and overall health.
- Date syrup: I love using dates as a sweetener, as they are rich in antioxidants and minerals and low glycemic, despite their sweet taste. You could easily use whole, pitted dates in this recipe for added fiber, but since I didn’t have any, and wanted to do it in a bowl without using (and having to wash) my blender, I chose date syrup for this recipe.
Sunflower Butter Bars
Prep Time 10 minutes
Total Time 10 minutes
Sunflower Butter Bar
- 2.5 oz dark chocolate melted
- Flaky sea salt (optional)
- First, combine all sunflower butter bar ingredients in a large mixing bowl, and stir thoroughly to combine. If it is a little dry or crumbly and not holding together like a dough, add more non-dairy milk, 1 tablespoon at a time.
- Next, press the mixture into a 6x6 baking dish.
- Top with melted chocolate until the batter is fully covered, add flaky sea salt if desired. Then refrigerate or freeze until the chocolate is hardened. Slice into bars to serve.
These decadent, fudgy, gluten-free zucchini brownies are the perfect treat when you’re craving something sweet. No one will detect the zucchini, but it keeps the brownies moist and fudgy. Made only with good-for-you ingredients, and free of dairy and eggs, they’re suitable for even the pickiest of eaters. The best part? They get even fudgier the next day.
Fudgy GF Zucchini Brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cashew Vanilla Frosting
- 2 Tbsp dark chocolate chips
- Pinch flaky sea salt
- coconut oil (unrefined) for greasing baking dish
- Preheat the oven to 350 F.
- Blend all wet ingredients together in a blender or food processor until a smoothie-like consistency forms. Set aside.
- Add all dry ingredients to a large mixing bowl and mix well. Add the wet to the dry and mix again.
- Pour batter into an 8x8 greased pan. Top with chocolate chips for double the chocolate and a pinch of flaky sea salt.
- Bake for 30 minutes. Let cool for 10 minutes before cutting and serving. If desired, add a drizzle of cashew vanilla frosting (whisk all frosting ingredients together in a small bowl with a fork until thoroughly combined).