Via
Canon PowerShot SD780 IS

heidifuelsforflight:

Super healthy vegan chocolate pudding - perfect summer treat!

What you will need:

  • 1 avocado
  • 1 very ripe banana
  • 6 dates
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1/4 teaspoon cinnamon
  • 1 dash salt

Easy How-To:

Blend avocado, banana, dates, almond milk, and vanilla in a food processor or high-speed blender until smooth, about 45 seconds to 1 minute. Add cocoa powder, cinnamon, and salt. Blend for 1 minute until mixture is smooth and even in color and consistency. Refrigerate for 1 hour.

Enjoy!!! Xo
whiningfitness:

Healthy Chocolate Cake
This paleo-friendly chocolate cake has a little secret: it’s not made with any flour! Instead, it uses black beans. The recipe makes one layer of 9” round pan- and the frosting recipe is for tomorrow ;)
Ingredients:
1 15 oz can of black beans (1-1/2 cup cooked black beans)
5 large eggs
1 tbsp pure vanilla extract
1/2 tsp salt
1/2 cup honey
6 tbsp unsalted butter
1 tsp pure stevia extract
6 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Directions
Preheat oven at 325 F
Grease the pan (you can use some butter or spray olive-oil Pam) and then dust a thin layer of cocoa powder on the inside
Cut parchment paper to line the pan.
Rinse and drain beans
In a blender, blend the beans, 3 eggs, salt, vanilla, and stevia until beans are COMPLETELY liquified- no lumps.
Whisk (or sift, but I find that unnecessary) together cocoa powder, baking soda, and baking powder.
Beat butter with honey until light and fluffy; add the two remaining eggs separately, beating for 1 min after each egg is added
Pour bean batter into butter and egg mixture and mix.
Stir in the cocoa powder/baking soda/baking powder and beat on high for about a minute (until smooth)
Scrape batter into pan and smooth the top; hold onto the edge of the pan and tap it on the counter a few times to pop air bubbles
Bake for 40-45 minutes. The cake is done with a round and firm top.
After 10 minutes, take the cake out of the pan and flip it over onto a cooling rack.
Let the cake cool for 8 hours to remove the taste of beans.
Nutrition information (for 1/10 of cake)
193 Calories
10 g fat
22 g carbs
3.5 g fiber
14 g sugar
6 g protein
Tips
You can use 3/4 cup of erythritol and then only 1/2 tsp of stevia extract instead of the honey to cut carbs down even more- just remember to add in 1 tbsp of water.
Although not recommended, you can just use 1-1/4 cup splenda, too.
Substitute 2 teaspoons mint extract for 2 of the 3 tsp of vanilla for a mint-chocolate version (or 2 tsp of any other extract)

whiningfitness:

Healthy Chocolate Cake

This paleo-friendly chocolate cake has a little secret: it’s not made with any flour! Instead, it uses black beans. The recipe makes one layer of 9” round pan- and the frosting recipe is for tomorrow ;)

Ingredients:

  • 1 15 oz can of black beans (1-1/2 cup cooked black beans)
  • 5 large eggs
  • 1 tbsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup honey
  • 6 tbsp unsalted butter
  • 1 tsp pure stevia extract
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Directions

  • Preheat oven at 325 F
  • Grease the pan (you can use some butter or spray olive-oil Pam) and then dust a thin layer of cocoa powder on the inside
  • Cut parchment paper to line the pan.
  • Rinse and drain beans
  • In a blender, blend the beans, 3 eggs, salt, vanilla, and stevia until beans are COMPLETELY liquified- no lumps.
  • Whisk (or sift, but I find that unnecessary) together cocoa powder, baking soda, and baking powder.
  • Beat butter with honey until light and fluffy; add the two remaining eggs separately, beating for 1 min after each egg is added
  • Pour bean batter into butter and egg mixture and mix.
  • Stir in the cocoa powder/baking soda/baking powder and beat on high for about a minute (until smooth)
  • Scrape batter into pan and smooth the top; hold onto the edge of the pan and tap it on the counter a few times to pop air bubbles
  • Bake for 40-45 minutes. The cake is done with a round and firm top.
  • After 10 minutes, take the cake out of the pan and flip it over onto a cooling rack.
  • Let the cake cool for 8 hours to remove the taste of beans.

Nutrition information (for 1/10 of cake)

  • 193 Calories
  • 10 g fat
  • 22 g carbs
  • 3.5 g fiber
  • 14 g sugar
  • 6 g protein

Tips

  • You can use 3/4 cup of erythritol and then only 1/2 tsp of stevia extract instead of the honey to cut carbs down even more- just remember to add in 1 tbsp of water.
  • Although not recommended, you can just use 1-1/4 cup splenda, too.
  • Substitute 2 teaspoons mint extract for 2 of the 3 tsp of vanilla for a mint-chocolate version (or 2 tsp of any other extract)
muffintop-less:

Clean Eating Mocha Coconut Frappuccino®(Makes 2 servings) by The Gracious Pantry!
Ingredients
1 cup strongly-brewed coffee, chilled
2 tsp. unsweetened cocoa powder
1/2 cup light coconut milk
3 tbsp. honey
3 cups ice cubes (or enough to make it the icy consistency you enjoy most)
Directions
Step 1 – Place all ingredients in a blender and blend until you have an icy slush.

muffintop-less:

Clean Eating Mocha Coconut Frappuccino®
(Makes 2 servings) by The Gracious Pantry!

Ingredients

  • 1 cup strongly-brewed coffee, chilled
  • 2 tsp. unsweetened cocoa powder
  • 1/2 cup light coconut milk
  • 3 tbsp. honey
  • 3 cups ice cubes (or enough to make it the icy consistency you enjoy most)

Directions

Step 1 – Place all ingredients in a blender and blend until you have an icy slush.

losing-every-extra-pound:

Easy Vegan Fudge

Ingredients
1/2 cup coconut butter*
1 tablespoon peanut butter
2 small ripe bananas, cut into one-inch chunks
1/4 cup raw cacao powder** or regular cocoa powder
3 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch sea salt
Instructions
Combine all ingredients in a food processor until smooth, roughly five minutes or so.
Use a spatula to pour the mixture into a flat, sealable container.
Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.More information here 
losing-every-extra-pound:

Easy Vegan Fudge

Ingredients
1/2 cup coconut butter*
1 tablespoon peanut butter
2 small ripe bananas, cut into one-inch chunks
1/4 cup raw cacao powder** or regular cocoa powder
3 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch sea salt
Instructions
Combine all ingredients in a food processor until smooth, roughly five minutes or so.
Use a spatula to pour the mixture into a flat, sealable container.
Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.More information here 
losing-every-extra-pound:

Easy Vegan Fudge

Ingredients
1/2 cup coconut butter*
1 tablespoon peanut butter
2 small ripe bananas, cut into one-inch chunks
1/4 cup raw cacao powder** or regular cocoa powder
3 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch sea salt
Instructions
Combine all ingredients in a food processor until smooth, roughly five minutes or so.
Use a spatula to pour the mixture into a flat, sealable container.
Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.More information here 
losing-every-extra-pound:

Easy Vegan Fudge

Ingredients
1/2 cup coconut butter*
1 tablespoon peanut butter
2 small ripe bananas, cut into one-inch chunks
1/4 cup raw cacao powder** or regular cocoa powder
3 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch sea salt
Instructions
Combine all ingredients in a food processor until smooth, roughly five minutes or so.
Use a spatula to pour the mixture into a flat, sealable container.
Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.More information here 

losing-every-extra-pound:

Easy Vegan Fudge

Ingredients
  • 1/2 cup coconut butter*
  • 1 tablespoon peanut butter
  • 2 small ripe bananas, cut into one-inch chunks
  • 1/4 cup raw cacao powder** or regular cocoa powder
  • 3 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch sea salt
Instructions
  1. Combine all ingredients in a food processor until smooth, roughly five minutes or so.
  2. Use a spatula to pour the mixture into a flat, sealable container.
  3. Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.

    More information here 

muffintop-less:

Dark Chocolate Coconut Protein Bars

Ingredients:

  • 1 cup of large oats
  • 1 cup of ground oats
  • 2 scoops of chocolate or vanilla protein powder
  • 1.5 table spoons of cocoa powder
  • 1/4 cup of coconut oil
  • 1 cup aprox. fresh shredded coconut (optional – reserve 1/4 cup for sprinkling on top)
  • 1/2 cup unsweetened soy milk
  • 3-4 squares dark chocolate (optional)

Instructions:

  1. Mix all together. If its still sticky add more ground oats.
  2. Form into bars and place on baking sheet lined with wax paper.
  3. Cool in refrigerator for at least 30 minutes.
  4. Optional – Lightly toast the remaining shredded coconut in the oven (or toaster oven) for about 15-20 minutes on low heat (approx 175 degrees). Keep an eye on it so it doesn’t burn.
  5. Melt a few squares of dark chocolate and spoon on to bar and top with toasted coconut.
  6. Chill in refrigerator for another 30 minutes.
  7. Transfer to air-tight container and store in the refrigerator.
thefitty:

hello-healthy-life:

recipe: healthy vegan chocolate-chip-oat-pancakes
for one serving you’ll need:
1/2 cup rolled oats, ground into a flour 
chopped dark chocolate or chocolate-chips (i used about 2-3tbsp.)
1 tbsp. agave nectar
1/4- 1/3 cup non-dairy milk 
1 tsp. baking powder
0.5-1 tbsp peanut butter
a pinch of salt
a pinch of cinnamon
some drops vanilla extract
1 tbsp. ground flax-seed (not sure if they will fall apart if you leave this out)
mix everything and cook pancakes in a non-stick pan, flipping them once. 
I served them with freshly sliced strawberries, unsweetened coconut and agave nectar drizzled on top!

(via imgTumble)
thefitty:

hello-healthy-life:

recipe: healthy vegan chocolate-chip-oat-pancakes
for one serving you’ll need:
1/2 cup rolled oats, ground into a flour 
chopped dark chocolate or chocolate-chips (i used about 2-3tbsp.)
1 tbsp. agave nectar
1/4- 1/3 cup non-dairy milk 
1 tsp. baking powder
0.5-1 tbsp peanut butter
a pinch of salt
a pinch of cinnamon
some drops vanilla extract
1 tbsp. ground flax-seed (not sure if they will fall apart if you leave this out)
mix everything and cook pancakes in a non-stick pan, flipping them once. 
I served them with freshly sliced strawberries, unsweetened coconut and agave nectar drizzled on top!

(via imgTumble)

thefitty:

hello-healthy-life:

recipe: healthy vegan chocolate-chip-oat-pancakes

for one serving you’ll need:

  • 1/2 cup rolled oats, ground into a flour 
  • chopped dark chocolate or chocolate-chips (i used about 2-3tbsp.)
  • 1 tbsp. agave nectar
  • 1/4- 1/3 cup non-dairy milk 
  • 1 tsp. baking powder
  • 0.5-1 tbsp peanut butter
  • a pinch of salt
  • a pinch of cinnamon
  • some drops vanilla extract
  • 1 tbsp. ground flax-seed (not sure if they will fall apart if you leave this out)

mix everything and cook pancakes in a non-stick pan, flipping them once. 

I served them with freshly sliced strawberries, unsweetened coconut and agave nectar drizzled on top!

(via imgTumble)

fit-dontquit:

fuckyeahveganicecream:

reblogged from devahoffman:

Raw Chocolate Almond Soft Serve Ice Cream.

This is a super quick, easy and healthy way to satisfy a craving for ice cream. Thick, creamy and delicious. Makes enough for two but one person can easily devour by self :)

Add following ingredients into food processor or blender and blend until smooth:

2 frozen bananas cut into slices
1 Tablespoon of chocolate powder ( cocoa etc.)
1 Tablespoon of Almond butter

Banana ice cream, my favorite!

I literally was just talking to my boyfriend about my need for almond soft serve chocolate ice cream!

muffintop-less:

Clean Eating Brownie Wafflesby The Gracious Pantry 
(Makes approximately 14 waffles)
Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup cocoa powder
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/4 cup wheat germ (I used raw wheat germ, but any kind will work)
1 3/4 cups unsweetened soy milk (you can also use non-fat or low-fat milk)
2 ripe bananas
2 whole eggs
2 tbsp. safflower or canola oil
1 tsp. vanilla extract
3 tbsp. honey
Directions:
Step 1 – Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift.Step 2 – Add your wheat germ to the bowl and blend well with a whisk. (You could put your wheat germ in the sifter like I did, but you’ll find out quickly that it doesn’t sift well.)Step 3 – In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.Step 4 – Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.Step 5 – Pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up like me with batter oozing out the sides. Less is more here. Trust me.
Full article: http://www.thegraciouspantry.com/clean-eating-brownie-waffles/

muffintop-less:

Clean Eating Brownie Waffles
by The Gracious Pantry 

(Makes approximately 14 waffles)

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 cup wheat germ (I used raw wheat germ, but any kind will work)
  • 1 3/4 cups unsweetened soy milk (you can also use non-fat or low-fat milk)
  • 2 ripe bananas
  • 2 whole eggs
  • 2 tbsp. safflower or canola oil
  • 1 tsp. vanilla extract
  • 3 tbsp. honey

Directions:

Step 1 – Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift.
Step 2 – Add your wheat germ to the bowl and blend well with a whisk. (You could put your wheat germ in the sifter like I did, but you’ll find out quickly that it doesn’t sift well.)
Step 3 – In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.
Step 4 – Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.
Step 5 – Pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up like me with batter oozing out the sides. Less is more here. Trust me.

Full article: http://www.thegraciouspantry.com/clean-eating-brownie-waffles/

cantbuymethin:

only 80 calories!

original recipe found here

http://chocolatecoveredkatie.com/2011/03/29/frozen-hot-chocolate/

enjoy! :)

surfnrunnr:

I’m getting tired of cleaning my food processor! aka no more banana ice cream for a while… -_- 

Helloooo Banana Truffles! 

  • Chop up and freeze bananas for 4 hours 
  • Spread 1 tablespoon of 100% Cacao powder unsweetened (15 calories yo) on parchment paper
  • Roll bananas in the powder 
  • Enjoy! 

Can also use PB2 or PB2 Chocolate from http://www.bellplantation.com/ which are also low calorie (23 calories per tablespoon).