These secretly healthy peanut butter cookies are packed with wholesome ingredients and delicious peanut butter flavor!

The best healthy peanut butter cookies

This soft and chewy cookie is sure to instantly win you over.

With just three ingredients plus a pinch of salt and vanilla, the super simple peanut butter cookie recipe is one you’ll want to make again and again.

The no bake cookies are quick to prepare without an oven. And they can be vegan, gluten free, flourless, soy free, dairy free, egg free, and oil free.

With no butter and no sugar added, they have absolutely no business tasting so good!

Also try these Vegan Chocolate Chip Cookies

Step by step recipe video

Peanut butter cookie health benefits

Made with all natural ingredients, no flour, and no refined sugar, these might just be the healthiest peanut butter cookies you will ever find.

• Each homemade peanut butter cookie contains just 70 calories.
• They are low in saturated fat, trans fat free, and cholesterol free.
• In contrast to white sugar, superfood dates are high fiber and high in potassium, magnesium, and antioxidants. Dates are an easily digestible source of energy and are widely considered to be great pre or post workout fuel for athletes.
• The healthy cookies give you 2.6 grams of fiber and 2.5 grams of protein per serving.
• Unlike many other healthy peanut butter cookie recipes, this one calls for no banana. If you prefer peanut butter banana cookies, try these Banana Oatmeal Cookies.

Healthy peanut butter cookie ingredients

Peanut butter – The recipe works with either crunchy or creamy peanut butter. I personally love the added texture of crunchy peanut butter. Unless you are on a low sodium diet, it is best to use salted peanut butter.

While popular regular peanut butter brands like Skippy or Jif taste just as good, natural peanut butter is a healthier choice. Therefore I recommend choosing an option without added sugar if one is available.

Roasted peanuts – Look for roasted peanuts with salt at the grocery store. Or as a fun paleo friendly variation, substitute an equal amount of salted roasted almonds, cashews, or pecans.

Dates – The healthy cookies are refined sugar free and naturally sweetened with dates. Dried Medjool dates give you the best results, thanks to their soft texture and slight caramel flavor. Buy whole pitted dates or remove the pits at home before adding them to the food processor.

If you do not have dates on hand, you may substitute other dried fruit like raisins, dried figs, or apricots. The taste will differ, but each version is tasty in its own right.

*If you want a low carb option, try these Keto Peanut Butter Cookies.

Salt – I love a good salty peanut butter cookie. Adding a few dashes of salt deepens the rich peanut buttery flavor of these cookies.

Vanilla extract (optional) – If you have pure vanilla extract on hand (not imitation vanilla flavoring), you can pour in a fourth teaspoon to compliment the nutty peanuts and highlight the natural sweetness of the dates.

Other ingredients – Before or after blending, feel free to throw in a handful of chia seeds, hemp seeds, shredded coconut, or mini chocolate chips.

Still craving cookies? Make Snowball Cookies

Katie’s favorite flavor ideas

Chocolate Peanut Butter Cookies: Add two tablespoons cocoa powder or raw cacao powder to the ingredients below. If desired, press a Hershey’s kiss or piece of dark chocolate into the middle of each. Or dip finished cookies in melted chocolate.

Peanut Butter Coconut Cookies: Replace two tablespoons of the peanut butter with an equal amount of coconut butter. Throw about two tablespoons of shredded coconut into the food processor, or roll cookies in shredded coconut at the end.

Healthy Almond Butter Cookies: Use almond butter and unsalted roasted almonds instead of the peanuts and peanut butter. I have not tried almond flour here.

Peanut Butter Oatmeal Cookies: Blend a tablespoon of rolled oats, quick oats, or oat flour in with the other ingredients.

Peanut Butter Protein Cookies: Blend in one scoop sweetened or unsweetened protein powder of your choice. If the cookie dough is too dry, add an extra tablespoon or two of peanut butter and blend again.

For a more traditional recipe, make Vegan Peanut Butter Cookies

How to make healthy peanut butter cookies

1. Gather all of your ingredients and take out a high quality food processor.
2. Add the peanut butter, roasted peanuts, dates, salt, and pure vanilla extract to the food processor. (Using a blender is not recommended because it will yield a very sticky dough.)
3. If adding chocolate chips or peanut butter chips, you can throw them in now or near the end. It is entirely your choice.
4. Blend everything together until fine crumbles form. The texture should resemble a sticky, course flour.
5. Transfer the peanut butter cookie dough to a large Ziploc bag and press it into one big cookie dough ball from inside the bag. Or simply use your hands to form the dough into one large ball.
6. Break off smaller pieces of dough. Roll tightly into balls, or shape into cookies. For authentic presentation, I like to press down into the cookies with a fork to create classic peanut butter cookie lines. Or you can flatten the dough and use cookie cutters to make circles or other shapes.
7. The cookies are now ready to be enjoyed. There is no oven or baking required!

Use up leftover peanut butter in this Peanut Butter Banana Smoothie

Frequently asked questions

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Healthy Peanut Butter Cookies

These healthy peanut butter cookies are easy to make with just 4 ingredients and no sugar added. They are naturally sweetened with dates!

Course Dessert

Cuisine American

Keyword dates, no bake, peanut butter

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 20 cookies

Calories 70kcal

Author Katie Higgins

Ingredients

• 1/2 cup peanut butter (120g)
• 1/2 cup roasted peanuts with salt (64g)
• 1 cup pitted dates (160g)
• 1/2 tsp salt
• 1/4 tsp pure vanilla extract (optional)

Instructions

• 1. To make the healthy peanut butter cookies, process the peanut butter, peanuts, dates, salt, and optional pure vanilla extract in a high quality food processor until crumbly and slightly sticky. (For best results, I do not recommend using a blender, because the texture becomes too sticky and the machine may overheat.)
• 2. If adding chocolate chips, you may include them now or after blending.
• 3. Press the no bake peanut butter cookie dough into one large ball. Then break off smaller pieces of dough and press into cookie shapes. I like to flatten each cookie with a fork, creating classic peanut butter cookie lines.
• 4. Store leftover cookies in a covered container on the counter for up to a week, or in the refrigerator for up to four months. These pb cookies also taste delicious straight from the freezer.
• View Nutrition Facts

Video

Notes

Readers also really love these Healthy Chocolate Chip Cookies.

 

Nutrition

Serving: 1cookie | Calories: 70kcal | Carbohydrates: 7g | Protein: 2.5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 107mg | Fiber: 2.6g | Sugar: 4g | Vitamin A: 1IU | Calcium: 11mg

More easy healthy cookie recipes

Chocolate Protein Cookies

Chocolate No Bake Cookies

Sugar Free Cookies

Energy Balls

Chickpea Cookie Dough

Keto Cookies

Vegan Sugar Cookies

The post Healthy Peanut Butter Cookies appeared first on Chocolate Covered Katie.

Make your own creamy blended frozen mocha at home, with this easy step-by-step recipe. You don’t even need to leave your pajamas!

You’ll love this blended frozen mocha drink

• Tastes like a local coffee shop beverage, at a fraction of the cost.
• Thick, whipped texture and extra chocolatey flavor!
• Quick and simple to prepare in your kitchen with just 6 ingredients.
• Easily adaptable for dairy free or sugar free versions.
• You’ll find absolutely no artificial syrups here. The rich mocha flavor comes from real coffee and high quality cocoa powder.
• If you like the popular Starbucks Mocha Frappuccinos, this refreshing homemade recipe may become your new go-to chilled coffee drink.

Also try these Sweet Potato Brownies

Full recipe video

Benefits of making your own mocha coffee at home

Frozen coffees are seemingly everywhere these days.

From Starbucks, to McDonalds, to Dunkin Donuts, you don’t have to travel far to get your summer coffee fix.

It probably comes as no surprise that these frosty coffee drinks are far from healthy. A McDonalds Frappe Mocha packs 560 calories, 70 grams sugar(!), and an entire day’s worth of saturated fat into just one 16 ounce glass.

And a Starbucks Mocha Frappuccino, weighing in with 360 calories and 54 grams sugar, is hardly much better.

Luckily, recreating these creamy blended mocha beverages at home is extremely easy and can save you hundreds of calories per serving.

Not to mention all that sugar.

Topping it with Coconut Whipped Cream barely even moves the nutrition stats on this smooth, frosty beverage.

Translation: You can top your creamy frosted mocha drink with a mountain of homemade whipped cream.

All iced coffee should come with a mountain of whipped cream.

Mocha whipped coffee ingredients

Coffee – The recipe calls for instant coffee, which provides an intense coffee flavor without watering down the drink. You may use regular or decaf coffee granules.

Milk – Use full fat coconut milk, soymilk, whole milk, or barista oat milk for extra creamy results. Or go with low calorie unsweetened almond milk if you want a light version.

Cocoa Powder – Choose high quality unsweetened cocoa powder to give the coffee beverage a bold chocolate taste. As a fun variation, swap the cocoa for hot chocolate powder instead.

Sweetener – Add your favorite sweetener of choice to taste. Options that work well include regular sugar or unrefined sugar, pure maple syrup, honey, pitted dates, or sugar free stevia or powdered monk fruit. I do not provide a specific amount of sweetener in the recipe because it depends on if you use a sweetened milk and your own personal tastes. Taste the mixture before freezing, and sweeten as desired.

Other Ingredients – The frozen mocha recipe also calls for a pinch of salt for balance and pure vanilla extract to deepen the chocolate and coffee flavors.

How to make a blended frozen mocha beverage

1. Begin by combining the milk, cocoa powder, instant coffee granules, vanilla extract, salt, and sweetener in a large measuring cup. Whisk all ingredients well.
2. Taste, the increase sweetener if needed. You want the mixture to taste a little overly sweet, because the intensity of the sweetness decreases once frozen.
3. Pour into an ice cube tray or a shallow plastic container. Popsicle molds work too. You can do this step days in advance, for an almost instant frozen coffee whenever a craving hits.
4. Once frozen, pop the coffee mixture out of the containers and into a high speed blender. (Note: If your blender is not very powerful, let the coffee ice cubes thaw a bit before processing in the machine. You can technically make the recipe in a personal blender or food processor if the frozen coffee thaws first.)
5. Blend on high until thick and frosty, with a slushy Frappuccino texture.
6. Top the single serving frozen beverage with whipped cream and chocolate syrup or hot fudge sauce. Or dust with cocoa powder and serve in a fancy chilled glass with a straw.

For an option without a blender, make this Vegan Iced Latte

Print

Blended Frozen Mocha

This easy blended frozen mocha recipe is a whipped coffee beverage you can make at home with just a few ingredients!

Course Breakfast, Drinks

Cuisine American

Keyword chocolate, coffee

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 43kcal

Author Katie Higgins

Ingredients

• 1 cup milk of choice (240g)
• 1 1/2 tbsp unsweetened cocoa powder (7g)
• 1/4 tsp pure vanilla extract
• 1 tsp instant coffee (decaf or regular)
• 1 pinch salt
• 2 tbsp sugar or sweetener of choice to taste

Instructions

• 1. Whisk all ingredients together until evenly mixed.
• 2. Taste, then add sweetener as needed. You want it to taste a little overly sweet, as the sweetness will decrease once frozen.
• 3. Pour the mixture into an ice cube tray, shallow plastic container, or popsicle molds. Freeze. (You can do this step days in advance.)
• 4. Pop the frozen coffee into a high speed blender. Or if using a regular (not as powerful) blender, allow the coffee ice cubes to thaw enough that your machine can easily blend them. Blend on high until thick and slushy, with a texture similar to a Starbucks Mocha Frappuccino.
• 5. Serve with whipped cream and chocolate syrup if desired.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Starbucks Frappuccino Recipe.

 

Nutrition

Serving: 1serving | Calories: 43kcal | Carbohydrates: 4.6g | Protein: 2.5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Sodium: 160mg | Potassium: 188mg | Fiber: 1.9g | Sugar: 0.1g | Vitamin A: 12IU | Calcium: 457mg | Iron: 1mg

More easy drink ideas

Orange Smoothie

Chocolate Protein Shake

Avocado Smoothie

Frozen Lemonade

Pumpkin Spice Latte

Piña Colada Smoothie

Peanut Butter Banana Smoothie

The post Blended Frozen Mocha appeared first on Chocolate Covered Katie.

This easy ice cream sandwich cake is super quick to make at home, with just 3 ingredients!

Why you’ll love this ice cream sandwich cake

• The frozen dessert is fun to prepare and perfect for birthdays, sleepovers, summer pool parties, or Fourth of July barbecues with family and friends.
• All of the ingredients should be readily available at your local grocery store.
• And unlike other similar ice cream cake recipes, this one requires no cream cheese, condensed milk, heavy cream, or chocolate pudding mix.
• It’s simple to customize and create different flavors, and everyone gets to add their own favorite toppings!

Readers also love these Apple Pie Egg Rolls

Step by step recipe video

Key ingredients

Ice cream sandwiches – To fill a standard 9×13 inch baking pan, you will need about nineteen full size vanilla ice cream sandwiches. Any brand will do, including gluten free, sugar free, or dairy free and vegan ice cream sandwiches. Mini ice cream sandwiches are also fine to use.

Whipped topping – I recommend full fat frozen whipped topping, because I have not tested the recipe with low fat or fat free varieties. Once again, keto and dairy free alternatives to Cool Whip work as well.

If you cannot find whipped topping, substitute an equal amount of ice cream. Feel free to use any flavor ice cream. I’ve made this DIY summer dessert in the past with vanilla, chocolate, and cookie dough ice cream, and it’s always delicious.

Variations and topping ideas

Red, white, and blue – For an easy patriotic ice cream sandwich cake, decorate the dessert with fresh blueberries, raspberries or sliced strawberries, and optional fruit jam between each layer. If you’re feeling fancy, arrange the berries in the shape of a flag. Top each slice with festive holiday sprinkles and a cherry if desired.

Cookies and cream – Sprinkle one cup of crushed OREO cookies on top of each ice cream sandwich layer. Add chocolate syrup and more OREOs at the end for presentation.

Nutella – Spread a layer of store bought or Homemade Nutella in between each layer. Sprinkle toasted hazelnuts over the finished ice cream cake.

Caramel fudge – This version is for true dessert lovers with a sweet tooth. Drizzle one 12 ounce jar of caramel sauce and one 12 ounce jar of hot fudge sauce over the first and second layers of whipped topping. Garnish with chopped peanuts, pecans, M&M’s, Butterfingers, Snickers, sliced bananas, or chocolate chips.

Dark chocolate – Use chocolate ice cream sandwiches instead of vanilla. Add the optional chocolate fudge sauce, and top with chocolate cookies or chocolate peanut butter cups.

Want a healthy version? Try this Yogurt Breakfast Cheesecake

How to make an ice cream sandwich cake

1. Unwrap the ice cream sandwiches ahead of time and store them in the freezer. This makes assembly a breeze once you’re ready to prepare the no bake cake.
2. Thaw one container of whipped topping for three to four hours in the refrigerator so it will be easier to spread. For best results, do not leave out on the counter or microwave, as it could result in soupy cream.
3. Arrange a single layer of ice cream sandwiches in a rectangular 9×13 inch pan, cutting one sandwich in half so they fill the entire bottom of the pan. (See the photos and video below for a visual tutorial.)
4. Spread one container of whipped topping evenly over the layer of frozen sandwiches. If using the chocolate fudge sauce and caramel sauce, drizzle them on at this time too.
5. Next, add a second layer of ice cream sandwiches. Then cover the pan and freeze for an hour or more. When preparing the homemade ice cream sandwich cake for a party, I like to follow steps one through five the day before and then freeze overnight. This means less work to do on the day of the event.
6. A few hours in advance, thaw the second container of whipped topping in the refrigerator. Spread it over the frozen cake just before serving.
7. Garnish with crumbled cookies, chocolate syrup, or your toppings of choice. This time, I chose to decorate the cake with patriotic fresh berries. Alternatively, leave the cake plain and let guests each garnish their own slices however they choose.
8. Slice and serve the ice cream pie on dessert plates with forks or spoons.

Frequently asked questions

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Ice Cream Sandwich Cake

This ice cream sandwich cake recipe is a huge crowd pleaser at parties. Guests love the layered chocolate and vanilla frozen dessert, and it's so simple to prepare!

Course Dessert

Cuisine American

Keyword cake, chocolate

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 25 servings

Calories 154kcal

Author Katie Higgins

Ingredients

• 19 ice cream sandwiches (dairy free, gluten free, or low carb varieties work too)
• 2 containers frozen whipped topping (Cool Whip or nondairy alternative) or vanilla ice cream (16 oz total)
• 12 oz hot fudge sauce (optional)
• toppings of choice

Instructions

• 1. Unwrap all of the ice cream sandwiches ahead of time. Thaw the containers of whipped topping in the refrigerator (not the counter or microwave) for three hours prior to use. This step makes them easier to spread.
• 2. Cover the bottom of a 9×13 inch pan with a single layer of ice cream sandwiches. You may need to cut the sandwiches to fit. (See video below for a helpful visual.)
• 3. Spread one container of the whipped topping over the ice cream sandwich layer. If using hot fudge sauce, drizzle it on now as well.
• 4. Add a second layer of ice cream sandwiches, then cover the pan and freeze at least 1 hour or overnight.
• 5. When ready to serve, spread a second thawed container of frozen whipped topping on top of everything. Garnish as desired with cookies, chocolate chips, patriotic berries, or cake toppings of your choice. You can slice and serve without toppings if preferred, letting guests decorate their own slices.
• 6. Store leftover ice cream sandwich cake covered in the freezer for up to a week.
• View Nutrition Facts

Video

Notes

Looking for more party desserts? Make Strawberry Pie or Chocolate Cheesecake.

 

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 6g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.7g | Sodium: 80mg | Sugar: 12g | Vitamin A: 1IU | Calcium: 14mg

More no bake frozen desserts

Peanut Butter Popsicles

Chocolate Frozen Yogurt

Healthy Chocolate Fudgsicles

Strawberry Dole Whip

Banana Ice Cream

Chocolate Sorbet Recipe

Buster Bars (homemade Dairy Queen copycat recipe)

Frappuccino Recipe

Lemon Frozen Yogurt

The post Ice Cream Sandwich Cake appeared first on Chocolate Covered Katie.

Wondering what to make for your July Fourth celebration this summer? Here are the 32 best healthy Fourth of July recipes according to readers, from appetizers to dessert!

Healthy Fourth of July Recipes

First up is my most popular July 4th recipe every single year.

Whether you’re attending an Independence Day holiday party or barbecuing in the backyard with family and friends, ending the night with this gooey chocolate chip cookie pie is always a great idea.

Deep Dish Cookie Pie

Black Bean Brownies

Apple Bread

Healthy Chocolate Chip Cookies

Strawberry Bread

Chocolate Hummus

Healthy Blueberry Muffins or Keto Blueberry Muffins

Vegan July Fourth recipes

Vegan Chocolate Chip Cookies

Vegan Apple Pie or Healthy Apple Pie

Blueberry Crisp

Vegan Brownies

Vegan Peanut Butter Cookies

Vegetarian Tamale Pie

Sugar free Fourth of July recipes

Keto Cheesecake

Keto Peanut Butter Cookies

Homemade Frozen Yogurt

Avocado Salad

Keto Brownies

Keto Cookies

Healthy fourth of July snacks

Brownie Batter Dip

Buffalo Cauliflower Wings

Zucchini Brownies

Blueberry Bars

Applesauce Cake

Peanut Butter Brownies

Oreo Cupcakes

Healthy holiday fruit desserts

Frozen Yogurt Bark

Apple Pie Egg Rolls

Healthy Blueberry Pie

Peach Crisp

Chocolate Covered Strawberries

No Bake Cheesecake

The post Healthy Fourth Of July Recipes appeared first on Chocolate Covered Katie.

With warm apple filling and a crunchy golden shell, homemade apple pie egg rolls are easy to make and taste so delicious!

Why you’ll love these apple pie egg rolls

• The recipe can be fried or baked in the oven, your choice.
• You need just six ingredients for the pie filling. And the dessert egg rolls are quick and simple to prepare in your own kitchen, no fancy deep fryer required.
• They taste just like the famous Panda Express apple pie rolls. Each bite is packed with sweet cinnamon apples and the perfect crispy texture.
• Topped with a scoop of creamy vanilla ice cream and a swirl of caramel sauce, it’s a fun and tasty twist on traditional apple pie.

Readers also love this Applesauce Cake

Step by step recipe video

(The recipe yields ten apple egg rolls. I only got eight for the video because my family kept eating the filling. The cinnamon apples taste so good, it is hard to stay away!)

Ingredients for the apple rolls

Apples – For the best balance between tender and crisp, choose a variety of apple that is good at withstanding high heat. Options that work well include Honeycrisp, Gala, Granny Smith, Fuji, or Pink Lady. To avoid mushy results, avoid Red Delicious.

Three cups of diced apples equal about three large or four small apples.

Egg roll wrappers – You can make your own homemade egg roll wrappers from scratch with flour, water, and salt. However it is of course faster and easier to simply buy a package at the grocery store.

For vegan apple egg rolls, look for wrappers that do not include egg or milk, such as Dynasty, Twin Dragon, or Nasoya.

Substitute gluten free or low carb tortillas for the egg roll wrappers if you wish.

Sweetener – This can be classic white or brown sugar, sugar free monk fruit or stevia that measures like sugar, or a liquid sweetener like pure maple syrup or honey.

Cinnamon – Three fourths of a teaspoon ground cinnamon adds natural sweetness to the apples without extra sugar. To increase the apple pie flavor, stir in an optional eighth teaspoon ground nutmeg or a dash of cloves as well.

Lemon juice – Tart lemon will balance the sweet filling, and it also helps prevent the apples from turning brown.

Cornstarch – Stirring cornstarch and water into the saucepan thickens the hot apple mixture.

Butter (optional) – Including two tablespoons of salted butter or dairy free butter gives the recipe a rich finish. For a healthy version, feel free to stir in a pinch of salt and omit the butter.

How to make apple egg rolls

1. Wash your apples, and peel if desired. Or you can choose to leave the peels on for more fiber. Chop the fruit into bite sized pieces, discarding the center core and seeds.
2. In a saucepan, stir the apples, sweetener, cinnamon, optional nutmeg, lemon juice, and butter or salt. Cook over medium heat until apples soften, about five minutes.
3. Whisk the cornstarch and cold water in a small bowl to form a slurry.
4. Slowly pour the cornstarch mixture into the saucepan, then stir constantly for a minute until the filling thickens.
5. Remove the pan from the heat and let cool. Refrigerate, loosely covered with a cloth or paper towel, until chilled or overnight. This step helps thicken the filling even more.
6. Set out an uncooked egg roll on a clean surface, and place around two tablespoons of the cinnamon apple pie filling in the middle of the roll.
7. Fold up the wrapper sides tightly, and brush a little water along the edges to act as a seal. (See the video above for a helpful how-to visual.)
8. Brush or spray the dessert egg rolls with oil. Cook the recipe using one of the three following methods.

Air fryer apple pie egg rolls

Preheat your air fryer machine to 350° Fahrenheit or 176° Celsius. Place the unbaked rolls in a single layer, working in batches if needed. Air fry for seven minutes, then flip and continue to cook another two to three minutes or until golden brown.

Deep fried apple pie egg rolls

Heat about three inches of oil with a high smoke point (like vegetable or coconut oil) in a heavy bottom pan or a deep fryer to 350° Fahrenheit or 176° Celsius. Drop two egg rolls at a time into the hot oil, Fry for two minutes or until crispy with a bubbly wrapper. Remove with a slotted spoon or tongs and let cool on a plate lined with paper towels.

Baked apple pie egg rolls

Preheat the oven to 350° Fahrenheit or 176° Celsius. Arrange the apple pastries, with space in between each, on a cookie baking tray. Bake for twenty five minutes or until wrappers are light brown and filling is bubbly and caramelized.

Serving suggestions

• Dust the apple pie rolls with powdered sugar while still warm.
• Or dip them in cinnamon sugar coating. To make cinnamon sugar at home, simply mix one tablespoon of ground cinnamon with one fourth cup of white sugar.
• Serve on dessert plates, drizzled with caramel sauce and topped with a scoop of ice cream. I like Coconut Ice Cream, Keto Ice Cream, or Almond Milk Ice Cream.
• No one says you can’t eat them for breakfast. Try serving with vanilla yogurt for protein.

Troubleshooting and tips for best results

Print

Apple Pie Egg Rolls

These crispy apple pie egg rolls are a simple dessert that's baked or fried. Topped with vanilla ice cream and caramel sauce, each bite is irresistible!

Course Dessert

Cuisine Chinese

Keyword apple, cinnamon

Cook Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 10 apple pie egg rolls

Calories 80kcal

Author Katie Higgins

Ingredients

• 3 cups diced apples (360g)
• 1/4 cup sugar or pure maple syrup, or a sugar free substitute (48g)
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg (optional)
• 2 tsp lemon juice (10g)
• 2 tbsp salted butter (optional) or 1/16 tsp salt
• 1 tbsp cornstarch (8g)
• 2 tbsp water (30g)
• 10 egg roll wrappers
• oil or cooking spray as needed

Instructions

• 1. Stir the diced apples, sweetener, lemon juice, cinnamon, butter or salt, and optional nutmeg in a saucepan over medium heat until the apples soften, about 5 minutes.
• 2. Whisk cornstarch and cold water in a small bowl to form a slurry.
• 3. Slowly pour the slurry into the saucepan. Stir constantly for about 1 minute or until apple filling is thick.
• 4. Remove from the heat and let cool, then refrigerate filling loosely covered with a cloth or paper towel until cold (or overnight).
• 5. Place around 2-3 tablespoons of filling in the middle of an uncooked egg roll wrapper. Fold up the sides tightly, and brush water along the edges to seal in the apples.
• 6. Brush with oil, or spray with nonfat cooking spray. Use one of the following cooking methods.
• If deep frying: Heat about 3 inches of vegetable or coconut oil in a heavy bottom pan or deep fryer to 350° Fahrenheit (176° Celsius). Drop 2 rolls at a time into the hot oil and fry for 2 minutes or until crispy. Remove with tongs and let cool on a plate lined with paper towels.
• If air frying: Preheat the air fryer to 350° Fahrenheit (176° Celsius). Place rolls in a single layer and cook 7 minutes. Flip and cook an additional 2 minutes or until golden.
• If baking: Preheat the oven to 350° Fahrenheit (176° Celsius). Arrange the apple pie egg rolls in a single layer on a baking sheet. Bake 25 minutes or until lightly brown with caramelized filling.
• Serve the apple pie egg rolls with a dusting of powdered sugar or cinnamon sugar, or topped with vanilla ice cream and caramel sauce.
• View Nutrition Facts

Video

Notes

Leftover egg roll wraps? Stuff them with Chickpea Cookie Dough.

 

Nutrition

Serving: 1apple pie egg roll | Calories: 80kcal | Carbohydrates: 18g | Protein: 2.1g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 90mg | Potassium: 83mg | Fiber: 2.9g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

More easy dessert ideas

Chocolate Mug Cake

Easy Cinnamon Rolls

Vegan Chocolate Mousse

Lemon Sorbet

Easy Chocolate Fudge Bars

The post Apple Pie Egg Rolls appeared first on Chocolate Covered Katie.

With crumbly streusel topping and smooth cream cheese filling, homemade lemon cream cheese muffins are completely delicious for breakfast or snack!

Why you’ll love these lemon cream cheese muffins

• Soft, moist texture + buttery crumb top = impossible to resist!
• The bakery style pastries are bursting with fresh lemon flavor, and each bite tastes like creamy lemon cheesecake in the form of the muffin.
• They are freezer friendly and make a great instant breakfast on the go.
• If you are looking for a simple-yet-elegant lemon muffin recipe to impress overnight guests or feed a hungry family, this is absolutely the recipe for you.

You may also like this Lemon Sorbet

Step by step recipe video

Key ingredients

Lemon juice + zest – A full tablespoon of lemon zest adds bold lemony flavor to the muffins. I normally use vinegar in my muffin recipes but swapped it this time for lemon juice (fresh squeezed or bottled) to further increase the tangy lemon taste.

Flour – For light and fluffy muffins, go with white all purpose flour, whole grain spelt flour, or cup-for-cup gluten free flour.

Low carb almond flour is a wonderful option in the streusel. However I do not recommend it in the muffin base, because it will yield crumbly results.

Cream cheese – The filling bakes successfully with full fat cream cheese or homemade vegan cream cheese. I have not tried low fat or fat free cream cheese spreads here.

Sugar – You need granulated sugar or a sugar free alternative in the streusel and muffins and powdered sweetener of choice (sugar, erythritol, monk fruit, etc.) in the cream cheese layer.

Oil – Coconut oil or unsalted butter (vegan if desired) are my preference for the best moist crumb. Vegetable oil or sunflower oil work as well.

Or for oil free, healthy muffins with a denser finish, you can use applesauce or mashed banana. I just would not serve the healthier version to guests expecting a traditional muffin.

Oats – Rolled oats give a chewy texture to the crumble muffin topping. Feel free to substitute quick oats, almond meal, or gluten free quinoa flakes.

Vanilla extract – Half a teaspoon of pure vanilla extract compliments the tartness of the lemon.

Salt – It may seem like a small amount in the muffins and topping, but this ingredient is important for optimum balance and flavor depth.

Other ingredients – The recipe also calls for water, optional egg, and baking powder.

How to make lemon cream cheese muffins

1. Line a standard size muffin tin with liners, or grease very well.
2. Make the cream cheese filling first. Let cream cheese come to room temperature so it will blend more smoothly. Process the softened cream cheese with the powdered sweetener and half a teaspoon of vanilla extract in a small food processor or with hand beaters until smooth. Set aside.
3. In a medium mixing bowl, stir the flour, sugar, oats, and salt for the streusel topping. Using a pastry cutter or fork, cut in the butter or softened oil until small crumbles form. Set this bowl aside as well.
4. Preheat the oven to 350° Fahrenheit (176° Celsius).
5. Finally, prepare the muffin base by whisking the water, lemon juice, lemon zest, optional egg, two teaspoons vanilla extract, and three tablespoons melted butter or oil in a large mixing bowl. Then stir in the remaining flour, sugar, baking powder, and salt until just evenly mixed.
6. Spoon about two tablespoons of muffin batter into each of the dozen muffin tins. Top with a spoonful of cream cheese filling and then the remaining muffin batter.
7. Sprinkle topping evenly over the muffins, and place the pan on the center rack of the preheated oven.
8. Bake for twenty two minutes, or until muffins rise and topping is lightly browned and golden. A toothpick inserted into the center of a muffin should come out mostly clean.
9. Once cooled, you can store any leftovers loosely covered on the counter overnight or refrigerated for up to five days. Liners should peel off easily.
10. For longer storage, freeze in an airtight covered container for up to two months and thaw or reheat before eating.

Serving suggestions

I love making a simple glaze icing to drizzle over the streusel:

Whisk half a cup powdered sugar (or powdered sweetener) with two teaspoons milk of choice, a fourth teaspoon of pure vanilla extract, and an optional teaspoon lemon zest. If too thick, stir in another teaspoon of milk (I like dairy free almond milk).

You can absolutely skip this glaze and serve the muffins as-is from the oven or dusted with powdered sugar. They are super tasty either way!

I created the muffins in honor of my dad, who never met a lemon baked good he didn’t love.

The recipe was adapted from my Applesauce Muffins and this Lemon Mug Cake.

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Lemon Cream Cheese Muffins

This lemon cream cheese muffins recipe is perfectly soft and fluffy, with a surprise cream cheese center and buttery crumble top!

Course Breakfast

Cuisine American

Keyword cream cheese, lemon

Cook Time 22 minutes minutes

Total Time 22 minutes minutes

Servings 12 muffins

Calories 160kcal

Author Katie Higgins

Ingredients

Cream Cheese Filling

• 8 oz cream cheese or vegan cream cheese
• 1/4 cup powdered sugar or sugar free alternative (28g)
• 1/2 tsp pure vanilla extract (2g)

Streusel Topping

• 1/4 cup flour (30g)
• 1/4 cup sugar or granulated sugar free alternative (50g)
• 2 tbsp rolled oats or quick oats (10g)
• 1/4 tsp salt
• 1/4 cup unsalted butter or oil (48g)

Lemon Muffins

• 2/3 cup water (160g)
• 2 tbsp lemon juice (30g)
• 1 tbsp lemon zest (6g)
• 2 tsp pure vanilla extract (10g)
• 1 medium egg or 1/4 cup additional water
• 3 tbsp oil or unsalted butter (36g) (or mashed banana for low fat)
• 2 cups flour (240g)
• 1/2 cup sugar or granulated sugar free alternative (100g)
• 4 tsp baking powder (18g)
• 1/2 tsp salt

Instructions

• *The recipe works well with white flour, spelt flour, or all purpose gluten free flour.
• 1. Line a muffin tin with paper liners, or grease well. Set aside.
• 2. Let cream cheese come to room temperature, then blend all cream cheese filling ingredients in a small food processor or with hand beaters until smooth.
• 3. Next, make the crumble topping by stirring all streusel ingredients except butter in a mixing bowl. Cut in the butter or softened oil with a pastry cutter or fork to form small crumbles.
• 4. Preheat the oven to 350° Fahrenheit or 176° Celsius.
• 5. Whisk water, lemon juice and zest, optional egg, remaining vanilla extract, and remaining butter (melted) or oil in a large mixing bowl. Stir in the remaining flour, sugar, baking powder, and salt just until evenly mixed.
• 6. Spoon about two tablespoons muffin batter into the bottom of each lined or greased tin.
• 7. Add a spoonful of cream cheese filling, then divide the rest of the muffin batter on top.
• 8. Sprinkle the oat streusel topping over the unbaked muffins. Bake on the oven's center rack for 22 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
• 9. Enjoy hot from the oven. Or let cool before loosely covering with a towel and storing at room temperature overnight or completely covered in the refrigerator for up to five days. You can also freeze leftover lemon cream cheese muffins for up to two months.
• View Nutrition Facts

Video

Notes

Want more lemon? Try this Lemon Frozen Yogurt or my Vegan Lemon Loaf.

 

Nutrition

Serving: 1muffin | Calories: 160kcal | Carbohydrates: 17g | Protein: 6.5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 19mg | Potassium: 113mg | Fiber: 3.5g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

More homemade baked goods

Vegan Brownies

Blueberry Baked Donuts

Baked Oatmeal Bars

Healthy Apple Pie

Strawberry Sweet Rolls

Blueberry Bread

Chocolate Cheesecake

The post Lemon Cream Cheese Muffins appeared first on Chocolate Covered Katie.

If you want a quick no bake dessert that melts in your mouth, these easy chocolate fudge bars are the recipe to try!

The easiest chocolate fudge bars

I’ve been making this fudge, adapted from the popular Oatmeal Chocolate Fudge Bars, all the way back since 2016.

Initially, I didn’t plan to post the recipe, because it is almost too easy.

Featuring an ultra smooth texture and rich dark chocolate flavor, no one can ever believe the recipe contains just two ingredients, with no butter, corn syrup, or powdered sugar.

The chocolate bars take under five minutes to prepare from start to finish and can be stored at room temperature, so they are a great choice for parties.

Plus you can make the chocolate treat ahead of time, without needing to turn on an oven or stove or buy a fancy candy thermometer.

Seriously, why are you still here reading this?

You could be making these delicious chocolate fudge bars right now!

Also try this easy Chocolate Mug Cake

Step by step recipe video

Easy chocolate fudge bar ingredients

So what are the two ingredients?

Are you ready for it??

All you need to make the bars are chocolate chips and your favorite nut butter.

I’m personally partial to using peanut butter for the recipe. (Hello, Reese’s chocolate peanut butter fudge bars!) However, almost any nut or seed butter will do.

Almond butter, coconut butter, or nut free sunflower butter are great options if you are looking for a more neutral flavor than peanut butter.

The bars are already naturally egg free and gluten free. And they can easily be vegan if you simply opt for dairy free chocolate chips.

Or use sugar free chocolate chips and macadamia nut butter for a low carb, keto choice.

Katie’s tips for different flavors

• Add 1/4 teaspoon pure peppermint extract to make peppermint fudge bars.
• Swirl in 3 tablespoons of raspberry jam for chocolate raspberry fudge.
• Make a lower fat chocolate banana fudge bar recipe by replacing some or all of the nut butter with an equal amount of mashed ripe banana.
• Stir in a small handful of shredded coconut, chia seeds, or hemp seeds.
• Sprinkle finely chopped walnuts, almonds, pecans, or flaky sea salt over top of the chocolate before chilling the pan in the fridge.
• For high protein fudge bars, stir a scoop of protein powder into the nut butter before adding it to the chocolate.
• Or you can use chopped chocolate bars (in any flavor you wish) instead of chocolate chips.

Have fun with the recipe, because the flavor possibilities are endless!

How to make the chocolate fudge bars

1. Start by measuring out your ingredients: chocolate chips and nut butter of choice.
2. Line the bottom of an eight inch baking pan with wax paper or parchment paper. Or if you want thicker chocolate fudge, use a smaller pan. Once lined, set this pan aside.
3. Carefully melt the chocolate chips. I find it easiest to use the microwave and heat for twenty seconds, stir, then heat in ten-second increments, stirring after each until it achieves a melted chocolate sauce consistency. You can use the double boiler method to melt chocolate chips if you prefer.
4. Stir in the nut butter until the mixture is completely smooth.
5. Pour into the prepared pan, then use a spatula or large spoon to spread the recipe evenly into the pan.
6. To set the chocolate quickly, refrigerate or freeze the pan a few minutes until fudge is firm and sliceable. Alternatively, it will firm up if left on the counter in a cool room overnight.
7. Slice into squares or bars and enjoy any time you are craving a chocolatey dessert.
8. Store leftovers covered at room temperature or in the refrigerator or freezer. These easy chocolate fudge bars should keep for at least a month if refrigerated or frozen.

Print

Easy Chocolate Fudge Bars

These easy chocolate fudge bars have a smooth, fudgy texture and are made with just 2 ingredients!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chips, easy, peanut butter

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 20 bars

Calories 60kcal

Author Katie Higgins

Ingredients

• 8 oz chocolate chips or sugar free chocolate chips
• 1/2 cup peanut butter or nut or seed butter of choice (for low fat, substitute mashed banana)
• 1/2 tsp flaky sea salt (optional) or a handful of shredded coconut, chia seeds, diced walnuts, etc.

Instructions

• 1. Line the bottom of an 8 inch pan with parchment paper. Or for thicker fudge, use a smaller pan. Set aside.
• 2. Carefully melt the chocolate chips in the microwave (stir after every 10-second increment until fully melted) or using the double boiler method.
• 3. Stir the nut butter into the melted chocolate until mixture is thick and completely smooth.
• 4. Pour into the prepared pan, and spread out evenly with a spatula.
• 5. Refrigerate or freeze until firm enough to slice. Alternatively, let sit on the counter overnight or until firm.
• 6. Cut into chocolate fudge bars or squares.
• 7. Store any leftovers in a cool, dry place.
• View Nutrition Facts

Video

Notes

Want more homemade chocolate candy ideas? Make Chocolate Raspberry Bark or No Bake Brownie Bites.

 

Nutrition

Serving: 1bar | Calories: 60kcal | Carbohydrates: 4g | Protein: 2.6g | Fat: 4.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.9g | Sodium: 9mg | Potassium: 80mg | Fiber: 1.3g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

More no bake easy recipes

Pistachio Overnight Oats

Vegan Chocolate Mousse

Coconut Ice Cream

Chocolate No Bake Cookies

Orange Smoothie (3 ingredients)

Chickpea Cookie Dough Dip

Chocolate Frozen Yogurt

The post Easy Chocolate Fudge Bars appeared first on Chocolate Covered Katie.

With crunchy oat crumble topping, flaky pie crust, and naturally sweetened blueberry filling, this is the best healthy blueberry pie recipe you will ever taste!

Why you’ll love this healthy blueberry pie

• Easy to make from scratch in your kitchen, with no refined sugar.
• The delicious streusel and juicy blueberries will remind you of classic diner blueberry pie. One bite and you’d never guess the healthy ingredients!
• It’s the perfect light, wholesome dessert for a hot summer night, neighborhood barbecue or picnic, or any time you find yourself with an abundance of fresh berries.
• Just 130 calories per slice, including the buttery crumb top.
• Unlike other blueberry pie recipes, this one can be egg free, nut free, and oil free.

Also try these Blueberry Overnight Oats

Step by step recipe video

Key ingredients for the blueberry dessert

Blueberries – You need five cups of frozen or ripe fresh blueberries for the homemade blueberry pie filling. Thaw frozen blueberries and blot away any ice crystals before use.

Rolled oats – The streusel topping and healthy oatmeal pie crust both include high fiber rolled oats. Feel free to substitute quick oats or certified gluten free oats if you prefer. To achieve the best texture, avoid steel cut oats or instant oatmeal.

Flour – I like whole grain spelt flour because it yields lighter baked goods than dense whole wheat flour. Oat flour, white flour, low carb almond flour, or all purpose gluten free flour also work well.

Sweetener – Use any granular or liquid sweetener in the filling, such as unrefined coconut sugar, date sugar, pure maple syrup, honey, or xylitol, monk fruit, or stevia for sugar free. Go with a granular sugar or sugar free alternative in the crust and topping.

Cinnamon – A fourth teaspoon of ground cinnamon adds natural sweetness to the topping without a ton of extra sugar or calories.

Coconut oil (optional) – Including the melted coconut oil or butter in the crust and crispy topping imparts a rich taste, and I’ve cut way back on the amount of oil or butter used in traditional blueberry pie. If you want a low fat or fat free pie, you may swap some or all of the oil for applesauce, mashed banana, or Greek yogurt.

Salt – Add a little salt to balance the sweetness of the fruit filling and enhance the buttery quality of the crust and top.

Cornstarch – The starch will thicken the filling as it bakes. You may use an equal amount of arrowroot powder or instant tapioca instead of cornstarch if you wish. Or substitute two tablespoons of all purpose flour for every one tablespoon cornstarch.

Other ingredients – Half a cup of water gives you a gooey blueberry middle instead of a dry or crumbly center. And stir in an optional two teaspoons of fresh lemon zest if you love the citrus lemon blueberry combination.

Use leftover blueberries to make Blueberry Banana Bread

How to make healthy blueberry pie

1. First preheat your oven to 350° Fahrenheit or 176° Celsius. Grease the bottom and sides of a round eight inch springform pan. Set the pan aside.
2. Prepare the healthy pie crust. Combine the oats, flour, sweetener, and salt for the crust in a medium mixing bowl. Stir very well, then use a fork or pastry cutter to cut in the softened butter, oil, or applesauce.
3. Press the crust dough firmly into the bottom of the prepared pan. Then bake twelve minutes on the oven’s center rack. Remove and allow to cool.
4. Next, prepare the blueberry pie filling by stirring the berries, water, maple syrup, salt, cornstarch, and optional lemon zest in a bowl until well mixed.
5. Spread evenly over the crust in the pan.
6. Make your oatmeal streusel by combining the remaining flour, oats, sweetener, cinnamon, and stirring well. Cut in the remaining butter, oil, or applesauce to make a crumbly dough.
7. Sprinkle this homemade oat crumble over the berries.
8. Finally, place the springform pan back in the hot oven. Bake for fifty minutes or until crust is golden and filling looks bubbly and thick. (Tip: If you find that the crumbles are browning too quickly, simply cover the top loosely with tin foil or a cookie baking sheet and continue cooking.)
9. When time is up, carefully remove the pie from the oven and let cool fully before removing the springform top. Slice and enjoy hot or cold, with a scoop of vanilla ice cream if desired. See below for more serving ideas.

Serving suggestions

The healthy blueberry streusel pie is delicious on its own or topped with a quick dusting of powdered sugar.

I also love topping each slice with Coconut Ice Cream or Almond Milk Ice Cream.

Or if you are feeling really healthful, garnish the pastry with fresh raspberries, strawberries, bananas, and mint leaves.

Other tasty options include Coconut Whipped Cream or Homemade Frozen Yogurt.

Store leftover healthy pie covered in the refrigerator for up to four days. Or freeze individual slices in an airtight container for up to two months. Thaw frozen blueberry pie before serving.

Blueberry pie health benefits

High fiber. Thanks to the superfood blueberries and whole grain oats, just one slice of blueberry pie provides 15% of the RDA for dietary fiber. In addition, you get 10% of the daily value for iron.

Packed with antioxidants. Blueberries are widely considered to be one of nature’s healthiest foods, with vitamin C, vitamin K, manganese, and anti inflammatory advantages. They contain up to 85% water, making the berries an excellent source of hydration.

Naturally sweetened, low sodium, and cholesterol free. Even if you choose real sugar as opposed to a substitute with no sugar added, much of the sugars in the recipe come from the naturally sweet blueberries.

Dairy free and vegan recipe. The pie is plant based as long as you use coconut oil, applesauce, or a nondairy butter. It’s a great healthy dessert to serve vegans and omnivores, alike.

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Healthy Blueberry Pie

This healthy blueberry pie recipe features sweet blueberry filling over a buttery homemade pie crust, with crispy oatmeal streusel on top!

Course Dessert

Cuisine American

Keyword blueberry, pie

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 slices

Calories 140kcal

Author Katie Higgins

Ingredients

Healthy Pie Crust

• 1/3 cup rolled oats (30g)
• 2/3 cup whole grain spelt flour (can substitute white, oat, almond, or gluten free all purpose flour) (80g)
• 1/4 cup raw cane sugar or xylitol (50)
• 1/8 tsp salt
• 1/3 cup coconut oil or butter (80g), or applesauce for low fat

Blueberry Filling

• 5 cups blueberries (600g)
• 1/2 cup water (120g)
• 1/3 cup pure maple syrup (80g) or coconut sugar (or xylitol for sugar free)
• 3 tbsp cornstarch (25g) or arrowroot powder
• 1/4 tsp salt
• 2 tsp lemon zest (optional)

Streusel Topping

• 1/2 cup rolled oats (50g)
• 1/2 cup whole grain spelt flour (can substitute white, oat, almond, or gluten free all purpose flour) (60g)
• 1/4 cup coconut sugar or xylitol (50g)
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1/3 cup coconut oil or butter (80g), or applesauce for low fat

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius) and grease the bottom and sides of an 8 inch springform pan. Set aside.
• 2. Make the healthy crust by stirring together the oats, flour, sweetener, and salt for the crust. Use a fork or pastry cutter to cut in softened butter, oil, or applesauce.
• 3. Press dough very firmly into the bottom of the pan. Bake 12 minutes, then remove and let cool.
• 4. Make the filling by whisking the blueberries, water, salt, cornstarch, optional lemon zest, and sweetener for the filling in a bowl until well mixed. Spread this filling over the crust.
• 5. Finally, make the streusel for the healthy blueberry pie by stirring together the remaining flour, sweetener, cinnamon, and oats. Cut in the butter, oil, or applesauce to form small crumbles.
• 6. Sprinkle the oat crumble over the pie, then place the pan back in the oven. Bake 50 minutes or until crust is golden and blueberry filling is thick and bubbly. (If crumbles brown too quickly and filling is not yet bubbling, cover the top of the pan loosely with tin foil or a cookie sheet and continue to bake.)
• 7. Remove the pie from the oven and let cool before slicing and serving. This healthy dessert is delicious hot or cold.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Blueberry Crisp and Healthy Apple Pie.

 

 

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 29g | Protein: 3.9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.9g | Sodium: 70mg | Potassium: 144mg | Fiber: 4.5g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 2mg

More healthy recipes with blueberries

Blueberry Bread

Banana Ice Cream

Vegan Blueberry Muffins

Or these Blueberry Protein Muffins

Blueberry Bars

Vegan Blueberry Pie (no bake pie recipe)

Keto Cobbler

Breakfast Granola Cups

Blueberry Baked Donuts

The post Healthy Blueberry Pie appeared first on Chocolate Covered Katie.

This swirly homemade strawberry Dole Whip recipe tastes just like the classic Disney original, and it’s so easy to make!

Why you’ll love this strawberry Dole Whip

Soft serve texture. It’s light, refreshing, creamy like ice cream and smooth like soft serve.

Tastes like summer in a dessert. If you’ve never tried Disney’s Dole Whip before, you are in for a real treat. This frozen strawberry whip is just as magically delicious as the classic summer vacation original from Disney World and Disneyland Parks.

Dairy free recipe. The tropical Dole Whip includes options to be milk free, egg free, low calorie, low carb, gluten free, soy free, and completely vegan!

No fancy equipment needed. It could not be easier to create the copycat dessert at home in under five minutes, with no ice cream maker, soft serve machine, or Ninja Creami required.

Still craving ice cream? Try this Coconut Milk Ice Cream

Step by step recipe video

Healthy strawberry Dole Whip ingredients

Strawberries – You will need two cups of sliced fresh or frozen strawberries, measured after slicing. If starting with fresh strawberries, freeze them after slicing.

Milk of choice – Use coconut milk or coconut cream for the richest ice cream taste. Or unsweetened almond milk is a great low calorie choice that yields a tasty sherbet texture. Oat milk, soymilk, or nondairy creamer are all good options here.

Sweetener – Go with your favorite all purpose sweetener, such as cane sugar, brown sugar, pure maple syrup, or honey. For an added sugar free strawberry Dole Whip, add erythritol, allulose, monk fruit, or stevia to taste.

Pineapple juice (optional) – This ingredient adds tropical flair to the dessert. If you are on a keto diet or simply do not have pineapple juice on hand, you may omit it or substitute an equal amount of lemon juice.

Salt (optional) – I like to throw in a tiny pinch of salt (about 1/16th of a teaspoon) for flavor balance. You can absolutely leave out the salt if you prefer.

How to make the recipe at home

1. Begin by slicing your strawberries and discarding the green stems. Measure out two cups of strawberries.
2. Add the frozen berries to a high speed blender or food processor, along with the milk, sugar, and all optional ingredients.
3. Blend until completely smooth. Serve immediately in bowls, cups, or cones. Or use a large spoon to transfer the strawberry soft serve to a piping bag fitted with an icing tip and freeze about fifteen minutes. Then squeeze out in a swirl pattern, as shown in the video.
4. Due to the lack of preservatives and stabilizers in this natural strawberry dessert, it is best to either enjoy the day you make it or thaw leftovers from the freezer until soft.

Print

Strawberry Dole Whip Recipe

Blend up this Disney copycat frozen strawberry Dole Whip at home with just 5 ingredients!

Course Dessert

Cuisine American

Keyword dole, ice cream, pineapple, strawberry

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 servings

Calories 20kcal

Author Katie Higgins

Ingredients

• 2 cups sliced frozen strawberries (240g)
• 1/3 cup milk of choice or coconut cream (80g)
• 2 tsp sugar or sweetener of choice (8g)
• 1 tbsp pineapple juice or lemon juice (15g) (optional)
• 1/16 tsp salt (optional)

Instructions

• 1. If using fresh strawberries, slice and freeze them ahead of time, discarding the stems.
• 2. Add the sliced frozen strawberries, milk, sweetener, and any optional ingredients to a high speed blender or food processor.
• 3. Blend until smooth and creamy, with a soft serve texture.
• 4. You may eat the strawberry Dole Whip immediately if you wish. Or transfer it to a piping bag fitted with an icing tip, and freeze up to fifteen minutes. Then squeeze out in a swirly pattern into cups, cones, or ice cream bowls.
• View Nutrition Facts

Video

Notes

Be sure to try the original version: Pineapple Dole Whip Recipe.

 

Nutrition

Serving: 1serving | Calories: 20kcal | Carbohydrates: 4g | Protein: 0.8g | Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 12mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 5mg | Calcium: 65mg

More popular copycat desserts

Frappuccino Recipe

Chocolate Peanut Butter Eggs (Reese’s copycat)

Healthy Chocolate Brownie Blizzard

Orange Smoothie (copycat Orange Julius)

Healthy Chocolate Fudgsicles

Dairy Queen Buster Bars

Healthy Girl Scout Cookie Tagalongs

Sour Patch Grapes

Vegan Pop Tarts

Homemade Ferrero Rocher

Healthy Homemade Bounty Bars

More About The Cookbook

The post Strawberry Dole Whip Recipe appeared first on Chocolate Covered Katie.

In this homemade vegan lemon pudding cake, fluffy lemon cake sits atop a hidden layer of lemon pudding on the bottom!

Easy vegan lemon pudding cake

If you are new to the concept of self saucing pudding cakes, are you ever in for a treat.

At a glance, it looks like your average lemon cake.

But true culinary magic takes place in the oven…

As the soft cake bakes, a second layer of gooey lemon pudding sauce forms underneath. When you reach in for a spoonful, you get both cake and pudding in each delicious bite!

No food coloring, no eggs or heavy cream, and no box cake mix here.

And the cake is entirely dairy free, with just 90 calories a slice. What could be better???

Also try this 3 ingredient Lemon Sorbet

Step by step recipe video

How to make vegan lemon pudding cake

1. First, zest the lemon with a citrus zester or in a food processor. Grease an eight inch square baking pan well, or line the bottom of the pan with parchment paper. Set the zested lemon and prepared pan aside.
2. Preheat the oven to 350° Fahrenheit or 176° Celsius.
3. Add the flour, half cup sugar, baking powder, baking soda, and salt to a large mixing bowl, and whisk very well.
4. Stir in the lemon zest, dairy free milk, melted plant based butter or oil, and applesauce until the lemon cake batter is just evenly mixed.
5. Use a spatula or large spoon to smooth the batter into the square pan.
6. Whisk the water (not boiling), lemon juice, and remaining third cup of sugar in a large measuring cup until the sugar dissolves.
7. Carefully and evenly pour the liquid over the top of the unbaked cake in the pan. It should look very watery.
8. Place the pan on the center rack of the preheated oven, and bake for thirty five minutes. Then remove from the oven and let cool.
9. You may eat the vegan lemon pudding cake now. But if time permits, it is better to transfer the cooled cake to the refrigerator for eight hours or overnight. The pudding layer will thicken considerably as it chills in the fridge.
10. After one day, refrigerate any leftovers in a covered container for up to four days. Or freeze in an airtight container for up to three months and thaw before serving.

Lemon cake ingredients

You need just a few basic ingredients to whip up your own old fashioned lemon pudding cake, also known as lemon upside down cake.

Lemon juice & zest – A third cup of fresh squeezed or bottled lemon juice in the pudding layer and two tablespoons of fresh lemon zest in the cake layer give bright citrus flavor to the summer dessert.

Flour – I like whole grain spelt flour, because it adds fiber and is not as heavy or dense as whole wheat flour. Regular white flour or all purpose gluten free flour are great options too.

I haven’t tried oat flour or almond flour and do not recommend coconut flour in this cake.

Sugar – Use traditional white sugar, unrefined cane sugar, or xylitol or granulated erythritol for sugar free cake. For the best texture, use granulated sweetener as opposed to maple syrup, powdered monk fruit, or stevia.

Milk of choice – Choose any milk in your refrigerator. My favorites are coconut milk (super decadent), soy milk (adds protein), or almond milk (low calorie).

Applesauce – A half cup of sweetened or unsweetened applesauce yields a moist crumb without extra fat. Feel free to swap applesauce for an equal amount of vegan yogurt or ripe, mashed banana.

Plant based butter – If you want a rich and buttery cake, I highly recommend including two tablespoons of nondairy butter or coconut oil. Or go with vegetable oil or sunflower oil.

Increasing the applesauce for a healthy oil free cake technically works, although I would not serve that version to guests unaccustomed to healthy desserts.

Other ingredients – You also need salt, baking soda, baking powder, and water to create the simple lemon dessert.

Leftover lemon? Make Lemon Truffles or a Lemon Mug Cake

Katie’s favorite serving suggestions

• Garnish with an abundance of fresh strawberries, blueberries, and raspberries.
• Thanks to the sweet lemon sauce, there’s no need for frosting. Simply dust with powdered sugar and serve hot from the oven or cold the next day.
• Serve the cake in bowls, topped with a scoop of Coconut Ice Cream.
• It makes for a tasty alternative to heavier pastries or coffee cakes in the morning, especially paired with vanilla dairy free Greek yogurt or whipped cream. Warm lemon cake for breakfast? Yes, please!
• Are you an avid lemon lover who cannot get enough lemon? Drizzle Vegan Lemon Curd on top of the finished cake and devour every last spoonful of lemony goodness.

The recipe was adapted from my Vegan Lemon Loaf and Chocolate Pudding Cake.

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Vegan Lemon Pudding Cake

This vegan lemon pudding cake recipe features soft lemon cake on top and creamy lemon pudding underneath!

Course Dessert

Cuisine British

Keyword dairy free, egg free, lemon, pudding, vegan

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 9 slices

Calories 90kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups flour (180g) (For low carb, try this Keto Lemon Bread)
• 1/2 cup sugar or xylitol (100g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup plant based milk (160g)
• 1/2 cup applesauce (120g)
• 2 tbsp lemon zest (6g)
• 2 tbsp plant based butter or coconut oil (24g)

Lemon Pudding Layer

• 1 1/4 cup water (300g)
• 1/3 cup lemon juice (80g)
• 1/3 cup sugar or xylitol (70g)

Instructions

• 1. To make the lemon pudding cake, zest your lemon and grease an 8 inch square baking pan or line the bottom with parchment paper. Set the zested lemon and pan aside.
• 2. Preheat the oven to 350° Fahrenheit (176° Celsius).
• 3. Whisk flour, half cup sugar, baking powder, baking soda, and salt in a large mixing bowl.
• 4. Stir in lemon zest, dairy free milk, melted plant based butter or oil, and applesauce until batter is just evenly mixed.
• 5. Spread cake batter into the prepared pan.
• 6. Stir water (not boiling), lemon juice, and remaining sugar in a measuring cup until sugar dissolves.
• 7. Pour this liquid evenly over the top of the cake batter. It will look very watery.
• 8. Bake on the center rack of the oven for 35 minutes. Remove and let cool.
• 9. You may eat the cake right away, but I recommend refrigerating at least 8 hours or overnight, because the pudding layer thickens considerably as it chills.
• 10. Store leftovers after a day in the refrigerator for up to 4 days. or freeze for up to 3 months.
• View Nutrition Facts

Video

Notes

You may also love these healthy Lemon Energy Balls.

 

Nutrition

Serving: 1slice | Calories: 90kcal | Carbohydrates: 15g | Protein: 2.9g | Fat: 2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 140mg | Potassium: 97mg | Fiber: 2.6g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

More dairy free dessert ideas

Vegan Chocolate Chip Cookies

Healthy Chocolate Mousse

Tofu Cheesecake

Vegan Brownies

Chocolate No Bake Cookies

Tiramisu Chia Pudding

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