This easy and healthy vegan penne recipe is ready in under 20 minutes, from start to finish!

My favorite vegan penne recipe

• One pot pasta. Literally everything, from the noodles to the broccoli, cooks in the same pot. It could not be easier to prepare, and cleanup is a breeze.
• Dairy free sauce. The savory sauce is thick, cheesy, and deliciously creamy.
• Full of nutrition. Each serving gives you over 15 grams of protein and 42% of the RDA for fiber. The recipe is low calorie, low fat and cholesterol free.
• Gluten free option. Just use your favorite gluten free penne if you want a gluten free vegan meal.

For dessert, make Vegan Chocolate Mousse

Step by step recipe video

Vegan penne ingredients

Broccoli – The recipe calls for four cups of raw broccoli florets. Buy fresh broccoli with bright green buds and firm stems, avoiding broccoli with yellow or brown spots. When preparing florets, you want to chop off most of the stems and chop into large bite size pieces.

Penne pasta – The sauce covers eight ounces of uncooked penne pasta. This can be traditional durum semolina pasta, whole wheat pasta, or even gluten free penne.

*You can use other shapes of noodles or pasta instead of penne. Just note that the total cooking time may change.

Nondairy milk – I like coconut milk because it yields the creamiest sauce. Soymilk or oat milk are also good options. For a lower calorie dinner, try unsweetened almond milk.

Garlic – You need one and a half tablespoons of minced garlic, either fresh or jarred. Personally, I think buying a jar of minced garlic is much easier.

Spices – Nutritional yeast adds an umami cheesy element, as well as iron, fiber, vitamins, and protein. You can use vegan Parmesan cheese if preferred. Salt and an optional dash of ground black pepper give depth of flavor to the pasta sauce.

Optional ingredients – Shallots add even more complexity to the meatless dish. And a tablespoon of olive oil imparts a buttery finish.

Leftover broccoli? Try this easy Broccoli Salad

How to make vegan penne with broccoli

This is one of those “throw all my favorite foods together” vegetarian weeknight dinners.

Broccoli, check. Garlic, check. Penne pasta, check.

1. First, sauté the minced garlic and diced shallots in olive oil or fat free spray over low heat in a medium saucepan. You can sauté in water if you prefer an oil free option.
2. Once the garlic begins to brown, add the uncooked penne, milk, salt, nutritional yeast, and raw broccoli right into the pan. This saves extra steps of having to boil water and cook the pasta and vegetables ahead of time.
3. Cover the saucepan, and bring to a boil over low medium heat. Then uncover and stir.
4. Continue to cook the recipe, stirring occasionally, until pasta is al dente. The broccoli should be soft, tender, and vibrantly green. (If you like your cooked broccoli on the crunchy side, you can always steam it separately instead and stir it in at the end.)
5. Season with black pepper and additional spices if desired, and serve hot.
6. Let leftover pasta cool before transferring to a covered container and refrigerating for up to five days. The vegan penne recipe makes four main dish servings, and leftovers reheat well if you add additional milk of choice or nondairy creamer to the pan before reheating.
7. I am personally not a fan of frozen pasta, but you technically can freeze the recipe for up to two months.

More vegan pastas

Creamy Vegan Garlic Pasta

Vegan Stuffed Shells

Butternut Squash Pasta

Vegan Ramen Noodles

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Vegan Penne With Broccoli

Make this creamy vegan penne with broccoli recipe in just one pot. It's a simple meatless lunch or dinner the whole family will love!

Course Main Course

Cuisine Italian

Keyword broccoli, nutritional yeast, pasta, vegan

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 230kcal

Author Katie Higgins

Ingredients

• 1 1/2 tbsp minced garlic (22g)
• 1 tbsp olive oil (12g) (optional)
• 2 diced shallots (optional)
• 8 oz uncooked penne pasta (230g)
• 1 1/2 cups nondairy milk of choice (I like coconut milk) (360g)
• 1 tsp salt
• 4 cups broccoli florets (260g)
• 3 tbsp nutritional yeast or vegan Parmesan cheese (12g)
• 1/4 tsp ground black pepper (optional)

Instructions

• 1. In a medium saucepan over low heat, sauté garlic and shallots in olive oil, water, or cooking spray.
• 2. When garlic begins to brown, stir in the uncooked penne, milk, salt, nutritional yeast, and uncooked broccoli.
• 3. Cover the saucepan. Bring to a boil over low medium heat, then uncover the pan and stir.
• 4. Continue to cook the vegan penne recipe, stirring occasionally, until penne is al dente and broccoli is soft and tender. (If you prefer more crisp broccoli, feel free to steam it separately.)
• 5. Season with additional spices or vegan Parmesan if desired. Enjoy hot.
• View Nutrition Facts

Video

Notes

Still craving pasta? Make Vegan Alfredo or Vegan Mac And Cheese.

 

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 46g | Protein: 15.5g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 370mg | Potassium: 215mg | Fiber: 11.7g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 4mg

Easy plant based dinner ideas

Avocado Salad

Sticky Sesame Cauliflower

Vegan Sweet Potato Casserole

Vegan Quiche

Cauliflower Alfredo

Sweet Potato Salad

Chickpea Vegetable Soup

Coconut Curry

The post Vegan Penne With Broccoli appeared first on Chocolate Covered Katie.

These secretly healthy protein brownies are rich, chewy, high protein, and melt-in-your-mouth amazing!

What makes this the best protein brownies recipe?

• Classic brownie flavor. The most unbelievable thing about these dark chocolate protein brownies is that they do not taste healthy at all!
• No need to sacrifice. This recipe gives you the best of both worlds. You shouldn’t have to sacrifice taste or enjoyment in the name of trying to be healthy. You can have your chocolate cake (or chocolate brownies!) and eat it too.
• Special diet friendly. The high protein brownies include vegan, gluten free, low calorie, low carb, paleo, sugar free, and flourless options.
• Pantry staple ingredients. Unlike other protein brownie recipes, this one contains no banana and no avocado or other unusual hidden ingredients. So the taste and texture are like actual brownies!

Also be sure to try these Black Bean Brownies

Step by step video

Watch the protein brownie recipe video, above.

Brownie frosting options

You have many options for these protein chocolate brownies!

The first option is to sprinkle them with mini chocolate chips right before baking. Once they come out of the oven, there is no icing needed.

Or you can turn it into an even higher protein recipe by letting the brownies cool and then frosting them with the peanut butter filling from these Peanut Butter Brownies.

If using the easy peanut butter frosting, as shown in the video above, each frosted bodybuilding brownie will have an additional three grams protein, for a total of fifteen grams of protein per brownie. Talk about a healthy snack or dessert!

They are also great topped with my Chocolate Cream Cheese Frosting, or spread with almond butter or Homemade Nutella, or eaten plain without any frosting at all.

Chocolate protein brownie ingredients

Gather the following ingredients: protein powder, cocoa powder, almond flour, sweetener, baking powder, salt, eggs or flax eggs, oil or butter, and pure vanilla extract.

For vegan protein brownies, use the flax eggs instead of chicken eggs.

The recipe calls for almond flour or almond meal. I have not tried substituting whole wheat flour, coconut flour, spelt flour, or white or gluten free all purpose flour so cannot recommend those. However, there is a nut free option listed in the recipe box.

Use high quality cocoa powder for the richest chocolate brownie flavor.

These are a wonderful alternative to packaged protein brownies from brands like Fiber One, Kodiak, Muscle Gain, Quest, or MyProtein.

Leftover protein powder? Make these Protein Cookies

How to make protein brownies

Step 1: Preheat your oven to 350° Fahrenheit or 176° Celsius.

Step 2: Grease an eight inch pan with oil or fat free spray, or line the bottom of the pan with parchment paper. Then set this prepared pan aside.

Step 3: In a large mixing bowl, stir the almond flour, protein powder, cocoa powder, sweetener, baking powder, salt, and optional chocolate chips until well mixed.

Step 4: Whisk in the eggs or flax eggs, melted coconut oil or butter, and pure vanilla extract. Stir well to form a brownie batter. Since there is no gluten, you don’t have to worry about overmixing the batter.

Step 5: Spread the chocolate brownie batter evenly into the prepared pan. I like to add a second sheet of parchment paper over the top because it helps with evenly smoothing the mix into the pan. Remove this second sheet of parchment paper before cooking.

Step 6: Bake the brownies on the oven’s middle rack for twenty minutes, then carefully remove them from the oven. Let the brownie pan cool on a wire rack on the counter. They firm up as they cool.

Step 7: If you like hot-from-the-oven brownies, cut into squares and enjoy. Or if you prefer a firmer texture, loosely cover the pan and refrigerate overnight. The brownies will firm up even more during this time.

Tips for storing leftovers

It is fine to leave the brownies out for a few hours on the counter if serving at a party or transporting them to an event. For freshness, I recommend refrigerating leftovers in a covered container for up to five days.

The chocolate protein brownies can also be slices and frozen in an airtight container for about two to three months. Thaw fully before eating.

Readers also love this Healthy Banana Bread

Making different flavor protein brownies

Mocha fudge – Stir half a teaspoon of instant coffee granules or espresso powder in with the dry ingredients while making the brownies.

Mint chocolate – Add one fourth teaspoon of pure peppermint extract. Taste the unbaked brownie batter, and add more extract if a stronger mint flavor is desired.

Chocolate orange – Add the zest of one orange to the protein brownie batter before transferring it to the pan and baking.

Chai spice – Use a chai flavored protein powder. Or add a half teaspoon of ground cinnamon and a pinch of ground ginger, cloves, and nutmeg to the batter.

Cake batter – Use birthday cake protein powder and garnish with a handful of rainbow or chocolate sprinkles.

You can also stir in a handful of chopped walnuts or pecans, shredded coconut, chia seeds, flax seeds, raisins, dates, other dried fruit, diced almonds, or chocolate chips.

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Protein Brownies

These high protein brownies are ultra rich and fudgy, and the recipe is packed with protein and nutrition!

Course Dessert

Cuisine American

Keyword almond flour, brownies, chocolate, protein, protein powder

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 9 protein brownies

Calories 154kcal

Author Katie Higgins

Ingredients

• 1 cup almond flour (120g) (for nut free, try these Healthy Brownies)
• 2/3 cup sugar or granulated erythritol (135g)
• 1/3 cup protein powder (30g)
• 2 tbsp cocoa powder (10g) (For the best flavor, use Dutch process cocoa powder)
• 1 tsp baking powder (4g)
• 1/2 tsp salt
• 2 medium eggs or 2 flax eggs
• 1/3 cup coconut oil or butter, melted (65g)
• 1 tsp pure vanilla extract (5g)
• 1/2 cup mini chocolate chips (optional)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease an 8-inch square baking pan, or line the bottom with parchment paper. Set aside.
• 2. Stir almond flour, protein powder, sugar, cocoa powder, baking powder, salt, and optional chocolate chips well in a large bowl.
• 3. Whisk in eggs, oil or butter, and vanilla extract to form a thick brownie batter.
• 4. Smooth batter evenly into the prepared pan. Place on the center rack of the oven.
• 5. Bake the protein brownies for 20 minutes, then remove from the oven and let cool. They will continue to firm up as they cool.
• 6. Serve right away if you like gooey, hot-from-the-oven brownies. Or refrigerate, loosely covered, overnight if you want a firmer texture.
• 7. Store leftovers on the counter for one day or refrigerated in a covered container for up to a week. Or freeze for up to three months.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Keto Brownies and Almond Flour Brownies.

 

Nutrition

Serving: 1brownie | Calories: 154kcal | Carbohydrates: 4g | Protein: 12.6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 128mg | Fiber: 2.7g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

High protein dessert recipes

Protein Bars (No Bake, 4 Ingredients, 5 Flavors)

Protein Ice Cream

Chickpea Cookie Dough Dip

Protein Banana Bread

Chocolate Protein Mug Cake

Protein Pudding

The post Protein Brownies appeared first on Chocolate Covered Katie.

This simple crustless pumpkin pie recipe is an absolutely delicious pumpkin dessert that’s easy to make and surprisingly healthy!

The best crustless pumpkin pie

This is the original recipe for crustless pumpkin pie, first published over a decade ago.

It currently includes more than five hundred positive reviews from readers who’ve made and love the perfectly spiced flavor and ultra smooth custard texture of this homemade pie.

Over the years, the fan favorite pumpkin pie recipe has developed something of a cult following. Many commenters write in to tell me that they bake it not just for Christmas or Thanksgiving dessert, but all year round!

Some even eat it for breakfast.

And hey, why not? The fancy orange winter squash pie is low in calories, high fiber, low fat, and packed with vitamin A, calcium, and healthy ingredients.

Trust me, this will be love at first bite.

Also make these Sweet Potato Brownies

Crustless pumpkin pie recipe video

Above, watch the step by step video.

Crustless pumpkin pie ingredients

Pumpkin Puree – The recipe calls for a standard 15 ounce can of pumpkin puree. This can be the classic Libby’s or any generic or organic canned pumpkin.

Be sure to not accidentally buy pumpkin pie filling, because canned pumpkin pie filling already includes extra sugar and spices. In contrast, the only ingredient in pumpkin puree is cooked pumpkin.

Flour – I’ve made the pie successfully with whole grain spelt flour, oat flour, white all purpose flour, sorghum flour, and almond flour or almond meal. Clearly I’ve made this recipe more than a few times!

If you wish to use coconut flour, it needs much less flour, because coconut flour soaks up liquid like a sponge.

Milk – I love the extra creaminess you get from using coconut milk or oat milk. Whole milk, skim milk, soymilk, or unsweetened almond milk also work.

A few of the comments mention swapping some of the milk for Greek yogurt or cottage cheese to get more protein. I haven’t tried these substitutions, but please feel free to leave feedback if you experiment.

Spices – Ground cinnamon and pumpkin pie spice add warm Fall coziness to the homemade pie. Your entire kitchen will smell deliciously like autumn.

Sweetener – Granulated sweeteners, such as sugar or unrefined date or coconut sugar, give you the best consistency in my opinion. Pure maple syrup and honey do also work. Or use your favorite sugar substitute (erythritol, monk fruit, stevia baking blend) if you want keto crustless pumpkin pie with no sugar added.

Egg – The original recipe called for ground flax or cornstarch, but so many readers made it with eggs that I’ve now included that as an option. You can still make it without eggs if you prefer.

Vanilla – Pure vanilla extract enhances the comforting spice of the pumpkin recipe. Do not substitute imitation vanilla flavoring.

Other Ingredients – Two teaspoons of baking powder help the pie to set without a crust. Salt balances the sweetness and adds depth of flavor.

Trending recipe: Pumpkin Banana Bread

Frequently asked questions

Still craving pumpkin? Make 100 Calorie Pumpkin Cake

Pumpkin pie topping ideas

Almond Milk Ice Cream

Keto Ice Cream

Coconut Whipped Cream

Banana Ice Cream

Or try topping each slice of pumpkin pie with homemade whip cream, cashew cream, marshmallow fluff, powdered sugar, or Air Fryer Apples.

I once served it with a layer of candied pecans arranged on top, and guests raved about it. People said it tasted like crustless pumpkin pecan pie.

You may also opt to simply eat it plain, letting the pumpkin spice flavor profile shine.

How to make pumpkin pie without crust

Step 1: Gather your ingredients. And read through the instructions. There is nothing worse than getting halfway through a recipe before realizing you’re missing a crucial ingredient or necessary baking equipment.

Step 2: Preheat the oven. Set the temperature to 400° Fahrenheit or 204° Celsius. Grease a 9 inch pie pan (I use a glass pan), then set this pan aside.

Step 3: Whisk wet ingredients. Combine the pureed pumpkin, milk or plant based milk, pure vanilla extract, and optional egg in a large measuring cup or mixing bowl. Stir well with a fork or wire whisk. No blender required for this one bowl pumpkin pie.

Step 4: Add dry ingredients. Stir the flour, sweetener, cinnamon, pumpkin pie spice, baking powder, salt, and optional cornstarch into the bowl until well incorporated. (Tip: You can stir the dry ingredients together days in advance to save time. Store the mix in a sealed Ziploc bag.)

Step 5: Transfer to the pan. Pour the pumpkin mixture into your prepared baking pan. Place on the center rack of the preheated oven.

Step 6: Bake the pie. Cook for thirty five minutes or until the edges of the pie are firm and the middle is still slightly jiggly but no longer liquid.

Step 7: Let cool. Carefully remove the pan from the oven. Set it on a wire rack on the counter to cool. Then place the still underdone pie uncovered in the refrigerator for at least six hours or overnight. It will firm up considerably as it chills.

Tips for serving and storing leftovers

You can serve the recipe cold or gently warm each slice for a few seconds in the microwave if your friends and family like hot pumpkin pie.

Once the filling sets, cover the pie pan tightly with saran wrap or aluminum foil. Or store individual slices in a lidded container.

It should keep for up to five days refrigerated.

You can also freeze pumpkin pie in an airtight container for up to three months. Thaw fully before serving.

Print

Crustless Pumpkin Pie

This homemade crustless pumpkin pie recipe is so delicious, you'll never miss all the fat and calories!

Course Dessert

Cuisine American

Keyword pie, pumpkin

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 1 pie

Calories 40kcal

Author Katie Higgins

Ingredients

• 15 oz pumpkin puree (425g)
• 1 cup milk of choice (240g)
• 1 large egg or 2 tsp cornstarch
• 2 1/2 tsp pure vanilla extract (12g)
• 1/2 cup sugar or granulated sugar free sweetener (100g)
• 1/3 cup flour (such as spelt, oat, white, sorghum, or almond) (40g)
• 2 tsp ground cinnamon (4g)
• 2 tsp baking powder (8g)
• 1 tsp ground pumpkin pie spice (2g)
• 1/2 tsp salt (3g)

Instructions

• 1. Preheat the oven to 400° Fahrenheit (204° Celsius). Grease a 9 inch pie pan, then set the pan aside.
• 2. Whisk pumpkin puree, milk, vanilla, and optional egg in a large measuring cup or bowl.
• 3. Stir in the flour, sweetener, cinnamon, pumpkin spice, baking powder, salt, and optional corn starch until well mixed.
• 4. Smooth the mixture directly into the prepared pan. No crust required.
• 5. Bake on the center rack of the oven for 35 minutes or until the edges are set and the middle is slightly jiggly.
• 6. Let cool on a wire rack on the counter. Then refrigerate at least 6 hours or overnight, during which time the crustless pumpkin pie will firm up to an easily sliceable texture. Serve cold or hot, with whipped cream if desired.
• 7. Once the pie sets, refrigerate any leftovers covered tightly in the pan or in a lidded container for up to 5 days. Or freeze slices for up to 3 months and thaw before serving.
• View Nutrition Facts

Video

Notes

The recipe tastes fantastic topped with a scoop of Coconut Ice Cream.

 

Nutrition

Serving: 1slice | Calories: 40kcal | Carbohydrates: 6g | Protein: 1.5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 170mg | Potassium: 130mg | Fiber: 3.6g | Sugar: 1.4g | Vitamin A: 3700IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg

More pumpkin desserts

Flourless Pumpkin Muffins

Keto Pumpkin Bread

Applesauce Muffins (Use pumpkin puree instead of banana)

Pumpkin Dip

Pumpkin Brownies

Vegan Pumpkin Bread

Pumpkin Spice Latte

More About The Cookbook

The post Crustless Pumpkin Pie appeared first on Chocolate Covered Katie.

These chocolate chip lactation cookies really do work to increase milk supply. And unlike many other lactation cookie recipes, this one actually tastes good!

The best homemade lactation cookies

As a new mom trying to naturally boost my own milk production, I tried numerous store bought or homemade lactation snacks, including energy bites, muffins, and of course cookies.

But I was disappointed with all of them. They tasted too bitter, too artificial, or too much like eating a vitamin in the shape of a cookie.

I wanted a snack I’d choose to eat even if I weren’t postpartum.

Enter this easy lactation chocolate chip cookie recipe.

They literally taste like soft and chewy Toll House chocolate chip cookies, hot from the oven.

My friends and family members all love them too!

Also try this healthy Chickpea Cookie Dough

Step by step recipe video

How do lactation cookies increase milk supply?

• Contain galactagogues (ground flax seeds, brewer’s yeast, and oats), which are substances that may boost breast milk production.
• Provide nutrient dense calories.
• High in B vitamins that support metabolism, cellular energy, and nervous system function.

Key ingredients in lactation cookies

Brewer’s Yeast – This inactive yeast is a good source of B vitamins, protein, and iron. Do not substitute active dry yeast (baker’s yeast) or nutritional yeast.

Oat Flour & Rolled Oats – High in fiber and iron to promote natural milk production.

Flax Seeds – Provides healthy fats, omega-3 fatty acids, and lignans that act as phytoestrogens.

Chocolate Chips – While chocolate is generally regarded as fine to consume while breastfeeding, some mothers are advised to cut back or avoid it. You can easily omit the chocolate chips in this recipe or replace them with carob chips, almonds, or raisins.

How to make chocolate chip lactation cookies

Step 1: Measure dry ingredients. In a large mixing bowl, combine the oat flour, rolled oats, sweetener, brewer’s yeast, baking soda, salt, and optional chocolate chips and flax meal. Stir very well to evenly incorporate the dry ingredients.

Step 2: Add wet ingredients. Melt the butter, then let it cool. Stir the melted butter, water, and pure vanilla extract into the mixing bowl to form a cookie dough. It should look dry at first. Do not add more water, because you’d get an overly sticky, gummy dough. Instead, keep stirring and breaking up clumps until it turns into cookie dough.

Step 3: Prepare the oven. Refrigerate the cookie dough while you preheat the oven to 325° Fahrenheit (or 162° Celsius).

Step 4: Form cookies. Use clean hands or a cookie scoop to roll and shape the dough into cookie dough balls. Arrange the cookie balls on a nonstick cookie sheet or silicone baking mat. They will spread just a little in the oven, so feel free to press down with a spoon before or after baking if you want a flatter cookie shape.

Step 5: Bake. Place the baking tray on the center rack of the preheated oven, then bake for ten minutes. Remove the pan when the cookies are still a little under baked and let them cool on the counter before handling. They will firm up as they cool.

Step 6: Enjoy! Serve the dairy free lactation cookies with a tall glass of almond milk or your favorite beverage for dunking cookies. (Remember, hydration is so important.)

Step 7: Store leftovers. After cooling completely, leftover cookies should keep for up to five days in an airtight covered container on the counter. A great trick for retaining moisture is to add half a slice of white bread to the container. You can also freeze the cookies for up to two months in a sealed container.

What else can I do with brewer’s yeast?

Blend a tablespoon into fruit smoothies.

Mix into oatmeal or Chocolate Baked Oats.

Stir into baked goods like Black Bean Brownies or Sweet Potato Brownies.

Hide it in Healthy Banana Bread.

Make your own lactation Energy Balls.

Other ways to boost milk supply naturally

• Get enough calories.
• Frequently nurse or pump.
• Don’t stress. (I know, easier said than done.)
• Hydration, hydration, hydration. Make sure you are drinking enough water!
• Talk with a lactation consultant.

While some mothers swear that lactation cookies work, experts are divided on just how much these snacks boost milk supply.

If you still cannot produce enough milk, or decide to stop breastfeeding or supplement with formula for any reason, this is not a failure. Fed is best.

Print

Lactation Cookies

These homemade lactation cookies feature brewer's yeast to increase milk production. And they taste just like classic chocolate chip cookies!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chip cookies, chocolate chips, cookies, oats

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 cookies

Calories 60kcal

Author Katie Higgins

Ingredients

• 3/4 cup oat flour (90g)
• 1/4 cup rolled oats (25g)
• 1/3 cup chocolate chips (55g) (Omit or replace with raisins or carob chips if desired)
• 1/2 cup sugar or granulated sugar free sweetener (90g)
• 1 tbsp brewer's yeast (15g)
• 1 tbsp ground flax meal (8g) (optional)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 1/2 tbsp salted butter or dairy free butter (40g)
• 2 tbsp water (30g)
• 1/4 tsp pure vanilla extract

Instructions

• 1. In a large bowl, stir the oat flour, rolled oats, sugar, brewer's yeast, baking soda, salt, and optional flax and chocolate chips.
• 2. Melt the butter, then let it cool. Stir butter, water, and vanilla into the bowl. The cookie dough will look dry at first. Keep stirring and breaking up clumps until it resembles the texture of cookie dough. Do not add more water.
• 3. Refrigerate the dough while you preheat the oven to 325° Fahrenheit (162° Celsius).
• 4. Roll into cookie dough balls. Arrange on a nonstick cookie sheet or a silicone baking mat. The cookies only spread a little in the oven. You can press them down with a spoon before or after baking if you want flat cookies.
• 5. Bake on the center rack of the oven for 10 minutes. Remove when still a little under baked, and let cool on the counter. They will firm up during this time.
• 6. Serve and enjoy!
• 7. Make sure the lactation cookies are cooled completely, then store leftovers in a covered container on the counter for up to five days. Or freeze in an airtight container for up to two months.
• View Nutrition Facts

Video

Notes

Adapted from my Healthy Chocolate Chip Cookies and Vegan Chocolate Chip Cookies.

 

Nutrition

Serving: 1cookie | Calories: 60kcal | Carbohydrates: 6g | Protein: 1.6g | Fat: 2.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.9g | Sodium: 70mg | Potassium: 35mg | Fiber: 1.5g | Vitamin A: 12IU | Calcium: 5mg | Iron: 1mg

More lactation snacks

Chocolate Chia Pudding (chia seeds)

Chickpea Blondies (legumes)

Applesauce Muffins (oat flour)

Peanut Butter Overnight Oats (rolled oats, nuts)

Healthy Pumpkin Pie (flax, pumpkin)

Almond Flour Brownies (almonds)

Keto Carrot Cake (carrots, almonds)

The post Lactation Cookies appeared first on Chocolate Covered Katie.

Light and creamy, this healthy cheesecake recipe tastes even better than Cheesecake Factory, with less than a third of the sugar!

My favorite healthy cheesecake recipe

• No heavy cream, no eggs, and no sugar required.
• You could literally eat half of this entire cheesecake and still consume fewer calories than if you ate one slice from the Cheesecake Factory.
• High in calcium, potassium, and iron.
• Plus, each slice packs in over 16 grams of protein!

It’s the ultimate smooth and luxurious cheesecake of dreams. Seriously, do not be surprised if it shows up in your dreams tonight.

I’ve been making this healthy dessert for over a decade, most recently for my birthday earlier this month. If no one told you it was good for you beforehand, you would never guess.

So many cheesecake recipes are not only way too sweet (A cup and a half of sugar?!) but also too firm. The perfect homemade cheesecake should never be overpowered by sugar, and every creamy bite should absolutely melt in your mouth.

When I say this lightened up cheesecake is good, you know it must be really delicious, because I take my cheesecake very seriously.

You will also love this Chocolate Cheesecake

Step by step recipe video

What makes this recipe healthy?

High protein: Unsweetened protein powder stands in for cornstarch, giving you much more protein and fewer carbs. If you want to eat a slice for breakfast, I’m not going to judge. (I may have done the same thing…)

No sour cream: Greek yogurt (or dairy free yogurt) replaces the higher fat ingredients typically found in cheesecake, like sour cream or heavy whipping cream. Since cheesecake should have a subtle tang, yogurt is the perfect healthy alternative.

Lower calorie: A slice of Cheesecake Factory cheesecake contains over 800 calories. And that’s just for the plain original. Other flavors contain up to 1500 calories per slice. In contrast, each slice of this healthy cheesecake is just around 220 calories.

Low carb: With just 3 grams of net carbs, this dessert or healthy snack recipe includes both sugar free and keto diet friendly options.

High in nutrition: In addition to protein, the cheesecake also provides 16% of the RDA for calcium and 3 milligrams of iron. And don’t forget the endorphins!

Sugar free cheesecake

Can we talk about the amount of sugar found in your average slice of restaurant cheesecake?

It’s called cheese cake for a reason.

Many homemade cheesecake recipes and fancy café desserts use such a large quantity of sugar that the savory cheese flavor is completely lost. Sugar is all you taste. If I wanted to eat something that tasted like sugar, I’d skip the cheesecake and eat a bowl of frosting.

Sugar was the first thing I knew I could cut back on when it came to creating a healthier cheesecake recipe. I started by researching traditional cheesecake recipes to get a feel for how much sugar, cream cheese, vanilla, and other basic ingredients usually go into cheesecake. And then I played around quite a bit.

A lot goes into my recipe creations.

Ingredients you need

Since there’s nothing more frustrating than visiting multiple health food stores to locate all the ingredients for a recipe, this healthy cheesecake calls for just 5 simple ingredients you should be able to find at one traditional grocery store. Plus, no cottage cheese or ricotta.

Cream Cheese – Use Philadelphia style cream cheese (blocks work better than cream cheese spread) or a dairy free alternative. Note that some brands of vegan cream cheese do not bake well. I like Tofutti or Trader Joe’s.

Yogurt – This can be pretty much any plain or Greek yogurt. Plant based options work well too. As a fun variation, try strawberry, raspberry, lemon, or blueberry yogurt.

Protein Powder – I’ve tested the recipe successfully with both vanilla and unsweetened protein powder. Soy, whey, casein, brown rice, and pea protein powder are all great options.

Sweetener – While the pie does turn out with white sugar, I like to use a natural sweetener like pure maple syrup, honey, or unrefined cane or coconut sugar. No sugar alternatives like granulated monk fruit, allulose, or erythritol are also fine.

Vanilla Extract – A few teaspoons of vanilla balance the tangy cheese flavor in the filling. Go with pure vanilla extract for the most natural tasting pie.

How to make healthy cheesecake

Step 1: Soften the cream cheese. If time permits, I let the cream cheese blocks sit out at room temperature for a few hours. This helps them blend more smoothly.

Step 2: Preheat the oven. Set your oven to 350° Fahrenheit or 176° Celsius. I also recommend calibrating your oven if you’ve never done so before.

Step 3: Prepare the pan. The recipe calls for a round 9 inch springform pan. If using a baked or no bake crust, prepare it ahead of time. Set the pan aside.

Step 4: Make the cheesecake filling. Whip the softened cream cheese, yogurt, protein powder, sweetener, and vanilla extract in a large food processor until fluffy with no lumps. (If you only have a smaller model, do this step in batches to achieve smooth results.)

Step 5: Transfer to the pan. Spread the cheesecake into the springform pan. Use a spatula or large spoon to smooth out the top.

Step 6: Make a water bath (optional). Fill any baking pan about two thirds of the way up with water. Place this pan on the lower rack of the oven.

Step 7: Bake the cheesecake. Place the springform pan on the center rack of the oven. Bake for 30 minutes, never opening the oven door.

Step 8: Let cool in the oven. Turn off the heat, but do not open the oven door. Allow the cheesecake to sit in the turned-off oven for an additional 5 minutes.

Step 9: Let cool on the counter. Carefully remove the springform pan from the oven, and let it sit at room temperature until fully cooled.

Step 10: Refrigerate to set. Place the cooled pan in the refrigerator and chill for at least 6 hours or overnight. The texture will firm up considerably during this time.

Step 11: Garnish and serve. Decorate the whole cheesecake with sliced fresh fruit, caramel sauce, whipped cream and cherries, or blueberry pie topping. Enjoy!

Want more cheesecake recipes?

Tofu Cheesecake

Keto Cheesecake

Greek Yogurt Cheesecake

Cheesecake Bites

Peanut Butter Cheesecake

Easy healthy pie crust recipe

Below is a healthier crust alternative to the typical shortbread or graham cracker crust.

If you prefer, you can use any homemade or store bought pie crust or make a entirely crustless cheesecake instead.

This 3 ingredient recipe fits a standard 9 inch baking pan or springform.

• 1 1/2 cups almond flour (180g)
• 1/4 cup cashew butter (butter or coconut oil also work) (60g)
• 1/8 tsp salt

Combine all ingredients in a food processor until sticky, fine crumbles form. Press into the bottom of your pan. I like to bake in a preheated oven for 10 minutes at 350° Fahrenheit (176° Celsius). If short on time, you can technically get away without prebaking the crust.

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Healthy Cheesecake

This secretly healthy cheesecake recipe is so smooth and creamy, you'd never guess it's so low calorie and refined sugar free!

Course Dessert

Cuisine American

Keyword cheesecake, cream cheese, healthy

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 220kcal

Author Katie Higgins

Ingredients

• 24 oz cream cheese or dairy free cream cheese (680g)
• 2 cups Greek yogurt or vegan yogurt (480g)
• 1/2 cup protein powder (50g)
• 2 1/2 tsp pure vanilla extract (12g)
• 2/3 cup sweetener of choice (100g)
• 1 9 inch pie crust (My healthy pie crust is written out above, or you can use your own. Omit for crustless cheesecake)

Instructions

• 1. Let cream cheese come to room temperature, so it will blend more smoothly.
• 2. Preheat oven to 350° Fahrenheit (176° Celsius). If using a crust, prepare it ahead of time in a 9 inch springform pan.
• 3. Whip cream cheese, yogurt, protein powder, sweetener, and vanilla in a large food processor until completely smooth and fluffy.
• 4. Spread into the springform pan and smooth out the top with a spatula.
• 5. Optional but recommended: Fill any baking pan about 2/3 of the way up with water and place it on the lower rack of the oven. (This is called a water bath and adds moisture to prevent cracking.)
• 6. Place the healthy cheesecake on the center rack of the oven. Bake 30 minutes, then turn off the heat but do not open the oven door.
• 7. Allow the pan to sit in the oven for an additional 5 minutes before removing a still under-baked cheesecake to cool on the counter.
• 8. Once cool, transfer uncovered to the refrigerator for at least 6 hours or overnight. The texture will firm up considerably as it chills.
• 9. Garnish as desired, and enjoy! Refrigerate leftovers in a covered container for up to 5 days. Or slice and freeze for up to 2 months.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Vegan Cheesecake and Protein Cheesecake.

 

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 3.4g | Protein: 16.7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 170mg | Potassium: 307mg | Fiber: 0.4g | Sugar: 1.4g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 3mg

More healthy pies and cakes

Healthy Chocolate Cake

Applesauce Cake

Healthy Pumpkin Pie or this Crustless Pumpkin Pie

Keto Chocolate Cake

Healthy Apple Pie

Lemon Mug Cake

Healthy Carrot Cake Cupcakes

Healthy Blueberry Pie

More About The Cookbook

The post Healthy Cheesecake appeared first on Chocolate Covered Katie.

This low carb almond flour brownies recipe features two types of cocoa powder, for the fudgiest and most delicious brownies you’ll ever try!

The best gooey almond flour brownies

• Taste like box mix brownies, but even better.
• 2x the chocolate of other recipes.
• Firm and crispy on the outside, with ultra soft and gooey centers.
• Easy to make at home in under 30 minutes.
• Sugar free, gluten free, keto, and vegan options included. You get antioxidants from the cocoa powder and healthy fats from the nut flour.

You will also love these Sweet Potato Brownies

Step by step recipe video

Key ingredients

Almond Flour – This ingredient should be available at most regular grocery stores or health food stores. You can also buy almond flour (sometimes called “fine almond meal”) online.

Cocoa Powder – Use a fourth cup of high quality, unsweetened cocoa powder.

Dutch Cocoa Powder – I highly recommend including two tablespoons of Dutch process cocoa in addition to the fourth cup of cocoa powder above. This double chocolate will elevate the rich, chocolatey flavor of your brownies. Only if you absolutely must, swap it out for an equal amount of additional unsweetened cocoa powder.

Sweetener – This can be traditional white sugar, unrefined date sugar, or a keto friendly substitute like granulated erythritol or xylitol. I have not tried pure maple syrup or honey, which might make the brownies too gummy. And I do not recommend stevia, unless it is part of a granulated baking blend that measures exactly like sugar.

Coconut Oil – Choose unrefined coconut oil if you want a very slight coconut taste. Refined coconut oil or unsalted butter work as more neutral options.

Coffee – The recipe calls for three tablespoons of either brewed coffee or water. As a fan of anything mocha flavored, I am partial to the coffee version and like either bold coffee or brewed espresso for their intensity.

Eggs – You need two medium eggs, or two prepared flax eggs to make vegan eggless brownies.

Vanilla – Just one teaspoon of pure vanilla extract (not imitation vanilla) adds warmth and compliments the dark chocolate.

Other Ingredients – A teaspoon of baking powder acts as a binder. And a half teaspoon of table salt balances the sweetness of the baked good.

You can also stir mini chocolate chips or finely chopped walnuts or pecans into the almond flour brownie mix.

Extra almond flour on hand? Try this Keto Cheesecake

How to make almond flour brownies

Step 1: Heat the oven. Start by preheating your oven to 350° Fahrenheit, or 176° Celsius.

Step 2: Prepare the pan. Line the bottom of an eight inch square baking pan with parchment paper. Alternatively, grease the pan well with oil or cooking spray. Set this pan aside.

Step 3: Combine dry ingredients. Stir the almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until evenly combined.

Step 4: Add wet ingredients. Melt the coconut oil or butter if it is not already in liquid form. Then whisk the oil, eggs or flax eggs, coffee or water, and vanilla extract into the bowl of dry ingredients. Stir to form a thick brownie batter.

Step 5: Spread into the pan. Transfer the chocolate brownie mixture to your prepared pan, and use a spatula to smooth it down evenly.

Step 6: Bake brownies. Cook for twenty minutes on the oven’s center rack. Do not open the oven door during this time.

Step 7: Let cool. Remove the pan from the oven and set it on the counter, because the brownies continue to firm up as they cool. I like fudgy, gooey brownies straight from the oven. If you prefer a firmer texture, place the cooled pan in the refrigerator and loosely cover it with cloth or paper towels. When refrigerated overnight, they will firm up even more.

Step 8: Frost (or don’t) and enjoy. Serve the almond flour dessert frosted or unfrosted. It’s entirely your choice, and the recipe tastes fantastic either way.

Step 9: Store leftovers. Once the pan is cooled, you can store the brownies on the counter for one day or in the refrigerator for up to five days. For longer storage, slice and freeze in an airtight container for up to three months. Add a layer of parchment paper in between each layer of brownies to prevent them from sticking to each other.

The recipe was adapted from these Keto Brownies and my Keto Chocolate Cake.

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Almond Flour Brownies

These almond flour brownies are soft, gooey, and extra chocolatey. You'll never go back to boxed brownie mix again!

Course Dessert

Cuisine American

Keyword almond flour, brownies, chocolate, low carb

Cook Time 22 minutes minutes

Total Time 22 minutes minutes

Servings 16 brownies

Calories 70kcal

Author Katie Higgins

Ingredients

• 1 cup almond flour (120g)
• 1/4 cup cocoa powder (20g)
• 2 tbsp Dutch cocoa powder (20g)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup coconut oil or unsalted butter (60g)
• 3 tbsp coffee or water (45g)
• 2 medium eggs or 2 flax eggs
• 2/3 cup sugar or granulated sugar free alternative (140g)
• 1 tsp pure vanilla extract (5g)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius).
• 2. Line the bottom of an 8 inch square pan with parchment paper, or grease the pan well. Set aside.
• 3. Stir almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until well mixed.
• 4. If not already liquid, melt the coconut oil or butter. Whisk the oil, eggs or flax eggs, coffee or water, and vanilla into the mixing bowl to form a brownie batter.
• 5. Spread the batter into the prepared baking pan. Smooth down the top with a spoon or spatula.
• 6. Bake on the center rack of the oven for 20 minutes, then remove and let cool on the counter. The almond flour brownies continue to firm up as they cool.
• 7. I like super fudgy brownies straight from the oven. If you prefer a firmer texture, you can refrigerate the cooled pan (loosely covered) overnight and they will firm up even more.
• 8. Frost if desired, and enjoy!
• 9. Leftovers should keep on the counter for a day, covered in the refrigerator for up to five days, or in the freezer in an airtight container for up to three months.
• View Nutrition Facts

Video

Notes

For frosting, I love Chocolate Cream Cheese Frosting or Homemade Nutella.

 

Nutrition

Serving: 1brownie | Calories: 70kcal | Carbohydrates: 2g | Protein: 1.8g | Fat: 7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1.7g | Sodium: 16mg | Potassium: 140mg | Fiber: 1.4g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

More recipes with almond flour

Keto Blueberry Muffins

Almond Flour Banana Bread

Protein Brownies

Almond Flour Muffins

Keto Cinnamon Rolls

Chocolate Almond Flour Cake

Almond Flour Zucchini Bread

Keto Peanut Butter Cookies

The post Almond Flour Brownies appeared first on Chocolate Covered Katie.

This protein pumpkin bread recipe features a moist and soft texture, sweet vanilla, spicy cinnamon, and a full cup of pumpkin puree!

The best protein pumpkin bread

• All the flavor of a bakery classic pumpkin bread.
• Low fat, low saturated fat, and just 100 calories per slice!
• High fiber and very high in vitamin A, plus a good source of calcium, iron, and vitamin D.
• It’s the perfect easy-to-make, healthy breakfast or snack for Fall.
• The holiday favorite recipe can be both oil free and dairy free, while still tasting completely delicious.

Leftover pumpkin? Make Pumpkin Dip or Healthy Pumpkin Pie

Step by step recipe video

High protein pumpkin bread ingredients

Pumpkin Puree – You need one cup of pureed pumpkin. I think it’s easiest to buy canned pumpkin puree at the grocery store. Make sure pumpkin is the only ingredient on the label. Alternatively, roast and blend up your own pumpkin puree from scratch.

Flour – I can vouch for any of the following flours: Whole grain spelt, traditional white all purpose, or gluten free all purpose flour for a gluten free pumpkin bread. There is a low carb option included in the recipe box, for those who wish to use almond flour.

Sweetener – For the best texture, use granulated sugar or a granular sugar free substitute that measures like sugar. I’ve not tried the recipe with honey or pure maple syrup and would guess they might make the bread too gummy.

Eggs (optional) – Either add three eggs or 2/3 cup water for an eggless option. Both ways work! (If an ingredient is listed in one of my recipes, rest assured we’ve tested it.)

Yogurt or Oil – This can be any neutral oil, or plain yogurt for more protein and nutrition. I like coconut oil or dairy free Greek yogurt. One reader mentioned substituting cottage cheese successfully.

Spices – Stir in pure vanilla extract for warm autumn flavor, plus ground cinnamon and pumpkin pie spice. If you don’t have pumpkin spice on hand, simply double the cinnamon.

Other ingredients – Salt adds flavor depth. Baking powder and baking soda act as leavening agents, giving you a soft and fluffy bread. I accidentally left them out once and made a tasty pound cake. Happy accident!

Chocolate chips – These are optional. As a chocoholic, I love to throw in half a cup of chocolate chips. And of course I’ll sprinkle more on top. Raisins, pecans, dried cranberries, or almonds are also lovely additions.

What is the best protein powder to use?

The recipe calls for unsweetened protein powder. This can be soy, whey, casein, rice, or pea protein powder. Just use your favorite.

If you’d prefer a pumpkin bread without protein powder, simply increase the flour by a scant 2/3 cup. No other changes are needed.

It may work with sweetened or flavored protein powders too. (Hello, vanilla or chai!) If you experiment, be sure to report back for the rest of us.

How to make the pumpkin protein bread

Step 1: Prepare the oven and pan. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease a 9×5 inch loaf pan with oil or fat free cooking spray. Set this pan aside.

Step 2: Measure the dry ingredients. Add the flour, protein powder, sweetener, cinnamon, pumpkin pie spice, baking powder, salt, baking soda, and optional chocolate chips to a large mixing bowl. Stir well to evenly incorporate the ingredients.

Step 3: Whisk in the wet ingredients. Add the pumpkin puree, eggs or water, oil or yogurt, and vanilla extract to the mixing bowl. Stir until just evenly mixed.

Step 4: Transfer the batter. Use a spatula or large spoon to spread the pumpkin quick bread batter into the prepared pan. Sprinkle extra chocolate chips or chopped nuts on top if desired.

Step 5: Bake the loaf. Place the pan on the center rack of the oven and bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.

Step 6: Let cool. Carefully remove the protein pumpkin bread from the oven. Let it cool on the counter before slicing and serving.

Step 7: Cover leftovers. Once cooled, you can store the bread loosely covered on the counter overnight or in the refrigerator for up to five days. Or freeze leftover slices in an airtight container for up to two months. Thaw and toast in a pan or toaster oven before serving.

The recipe was adapted from my Vegan Pumpkin Bread and these Pumpkin Protein Muffins.

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Protein Pumpkin Bread

Bake this healthy protein pumpkin bread recipe whenever you want a high protein breakfast with cozy pumpkin spice!

Course Breakfast

Cuisine American

Keyword pumpkin

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups flour (180g) (Or try this Keto Pumpkin Bread)
• 2/3 cup unsweetened protein powder (70g)
• 1 cup sugar or granulated sugar free sweetener (200g)
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice or additional cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup pumpkin puree (240g)
• 3 medium eggs or 2/3 cup water
• 1/3 cup oil (70g) or yogurt
• 2 tsp pure vanilla extract (10g)
• 1/2 cup chocolate chips (optional)

Instructions

• 1. Preheat the oven to 350° Fahrenheit or 176° Celsius, and grease a 9×5 inch loaf pan. Set the pan aside.
• 2. Stir the flour, protein powder, sweetener, cinnamon, pumpkin spice, baking powder, salt, baking soda, and optional chocolate chips to a large mixing bowl.
• 3. Whisk in the pumpkin puree, eggs or water, oil or yogurt, and pure vanilla extract until just evenly mixed.
• 4. Spread into the prepared pan. Sprinkle extra chocolate chips or a handful of diced pecans on top if desired.
• 5. Bake on the oven's center rack for 45 minutes or until a toothpick inserted into the middle of the protein pumpkin bread comes out mostly clean. (After about 30 minutes, if you notice the top is browning too quickly, you can create a loose tent out of tin foil and continue baking.)
• 6. Let cool on the counter before slicing and serving.
• 7. Once cooled, store leftovers loosely covered on the counter overnight or covered and refrigerated for up to five days. Or slice and freeze for up to two months.
• View Nutrition Facts

Video

Notes

You may also love this healthy Crustless Pumpkin Pie.

 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 12g | Protein: 15.6g | Fat: 0.6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 140mg | Potassium: 230mg | Fiber: 3.7g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

More high protein breakfast recipes

Peanut Butter Overnight Oats

Chocolate Chia Pudding

Protein Waffles

Protein Donuts

Tofu Scramble

Chocolate Protein Pancakes

The post Protein Pumpkin Bread appeared first on Chocolate Covered Katie.

Classic vanilla ice cream is packed with unbaked chocolate chip cookie dough bites, in this homemade vegan cookie dough ice cream!

What makes this the best vegan cookie dough ice cream?

• An extra smooth and creamy ice cream base.
• It features MORE cookie dough pieces than other recipes.
• The chunks of chocolate chip cookie dough stay soft and chewy, even when frozen.
• Includes gluten free, sugar free, and coconut free options.
• You’re not sacrificing flavor just because it’s vegan. My non vegan friends love this dairy free ice cream too.

The recipe is perfect for a hot summer day, and it’s equally satisfying in the winter. (That’s why we have fireplaces.) Scoop the frozen dessert into ice cream cones, or devour it with a spoon.

And no judgment if you eat all of the chocolate chip cookie dough first!

Also try this Vegan Chocolate Mousse

Step by step recipe video

Did you know cookie dough ice cream wasn’t invented until 1991?

(Thank you, Ben & Jerry’s.)

This really makes me wonder what we all did before that time.

I’m trying to remember a world without cookie dough ice cream, but it’s almost as difficult as trying to remember what the world was like before the internet.

Thankfully we don’t have to think about it, and if you are currently living in a cookie-dough-less home, all you have to do is whip up the recipe below to instantly add some cookie dough deliciousness to your life.

Vegan chocolate chip cookie dough ice cream ingredients

The recipe could not be easier. You need just five ingredients plus cookie dough!

Plant Based Milk – Use your favorite! Coconut milk gives you a rich, velvety texture. But if you don’t want any coconut taste, soymilk or barista style oat milk are also great options. Unsweetened almond milk works if you want a low calorie option with much less saturated fat than your average pint of cookie dough ice cream from the grocery store.

Cashew Butter – This can be either raw or roasted cashew butter. It adds a buttery quality to the ice cream and should not be left out. However, you can swap it for nut free sunflower butter if desired. I also love almond butter or macadamia nut butter here.

Sweetener – The recipe works with either a granulated or liquid sweetener. You can choose white or brown sugar, or unrefined coconut sugar, date sugar, pure maple syrup or agave. Granulated erythritol, xylitol, or monk fruit all work for sugar free cookie dough ice cream. As a bonus, they help the ice cream to not freeze solid.

Vanilla Extract – To achieve the most authentic flavor and no artificial aftertaste, I recommend pure vanilla extract as opposed to imitation vanilla flavoring.

Salt – Including the salt is crucial. Without it, your ice cream will taste flat and overly sweet.

Chocolate Chips (optional) – I like to throw in a handful of mini chocolate chips near the end. Dairy free chocolate chips should be readily available at most grocery stores or health food stores. If you cannot find any, make your own Sugar Free Chocolate Chips.

How to make dairy free cookie dough ice cream

You can whip up this recipe in a high speed blender, ice cream machine, or a Ninja Creami. Prepare the ice cream machine according to the manufacturer’s instructions for your specific model. (Many ice cream makers require freezing ahead of time.)

1. Make up a batch of vegan cookie dough. This can be done the night before or a few days in advance to save time.
2. Cut into small bite size pieces or cookie dough balls, and freeze until hard.
3. Combine the nondairy milk, cashew butter, sweetener, vanilla extract, and salt in a large measuring cup or a Ninja Creami container. Stir with a spoon or immersion blender until evenly mixed.
4. If using an ice cream machine, simply pour the liquid into the appliance and process into ice cream. If using a high speed blender, pour into an ice cube container and freeze, then blend the frozen cubes into ice cream. Or if using a Ninja Creami, freeze the container and then process on the Lite setting.
5. Take your unbaked cookie dough pieces out of the freezer and stir into the vegan cookie dough ice cream. I also sometimes throw in a handful of chocolate chips.
6. Scoop out the vegan ice cream and enjoy as soft serve. Or for a firmer ice cream texture, freeze for about a half hour. Serve in bowls or ice cream cones.
7. Store any leftover ice cream in the freezer, and thaw before scooping.

Frequently asked questions

The recipe was adapted from my Keto Ice Cream and Coconut Milk Ice Cream.

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Vegan Cookie Dough Ice Cream

This is the best vegan cookie dough ice cream recipe, with a dairy free base and extra chocolate chip cookie dough pieces!

Course Dessert

Cuisine American

Keyword chocolate chips, coconut milk, cookie dough

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 160kcal

Author Katie Higgins

Ingredients

• 2 cups nondairy milk of choice (480g)
• 1/2 cup cashew butter (120g) (Or use Coconut Ice Cream as the base)
• 1/3 cup sweetener of choice (70g)
• 1 1/2 tsp pure vanilla extract (7g)
• 1/2 tsp salt
• 1/2 cup cookie dough (Use the recipe above, or the dough from my Vegan Chocolate Chip Cookies or Keto Cookies)
• 1 handful dairy free chocolate chips (optional)

Instructions

• The recipe works in an ice cream machine, high speed blender, or a Ninja Creami. Prepare your machine ahead of time if necessary. (Some ice cream makers need to be frozen days in advance.)
• 1. To make vegan cookie dough ice cream, first make the cookie dough. This step can be done days in advance to save time. Either use the vegan chocolate chip cookie dough recipe above or any plant based cookie dough.
• 2. Cut the cookie dough into bite sized pieces, or roll into tiny balls. Freeze until hard.
• 3. In a large measuring cup or Ninja Creami container, combine the nondairy milk, nut butter, sweetener of choice, vanilla, and salt. Whisk with a spoon or immersion blender until fully mixed.
• 4. If using an ice cream machine, pour into the machine and process according to manufacturer's instructions for your machine. If using a high speed blender, pour into ice cube containers and freeze. Then use the tamper to blend into ice cream. Finally, if using a Ninja Creami, freeze until solid and then blend on the Lite setting.
• 5. Stir the raw cookie dough bites into the ice cream, along with optional chocolate chips.
• 6. Enjoy as soft serve, or freeze about a half hour if you want a firmer ice cream texture.
• 7. Freeze leftover vegan ice cream, and thaw before scooping into bowls or ice cream cones.
• View Nutrition Facts

Video

Notes

Still craving cookie dough? Make Chickpea Cookie Dough or Protein Cookie Dough.

 

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 6.5g | Protein: 5.7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 200mg | Potassium: 135mg | Fiber: 2.5g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

More vegan frozen desserts

Healthy Fudgsicles

Almond Milk Ice Cream

Chocolate Sorbet

Pineapple Dole Whip

Oat Milk Ice Cream

Lemon Sorbet

Homemade Frozen Yogurt (with dairy free yogurt)

Banana Ice Cream

The post Vegan Cookie Dough Ice Cream appeared first on Chocolate Covered Katie.

These chocolate snack bars are made up of nutritious ingredients like walnuts, dates, and cocoa powder. And they taste like deeply fudgy chocolate brownies at the same time!

Why you’ll love these healthy chocolate snack bars

• High protein, high fiber & low calorie.
• Naturally sweetened, with no refined sugar.
• No oven or baking required.
• Quick to whip up in your own kitchen in just five minutes.
• Better tasting than any packaged chocolate energy bar on the market. (Seriously.)

I’ve been making these homemade chocolate snack bars at least once a month for years. Once you try them, you will keep coming back to the recipe again and again!

Readers also love these Healthy Bounty Bars

Step by step recipe video

Chocolate snack bar ingredients

The recipe calls for just five ingredients and includes gluten free, dairy free, soy free, paleo, added sugar free, and vegan options.

Dates – You need one and a half cups of pitted dates. Dried Medjool dates are my favorite variety due to their soft texture and sweet caramel taste.

Walnuts or Pecans – Unsalted raw walnuts or pecans give the bars the best chewy texture. You can play around with raw or roasted cashews, almonds, peanuts, macadamia nuts, or sunflower seeds to find your own personal favorites.

Cocoa Powder – Choose a high quality unsweetened cocoa powder. Or for high protein chocolate snack bars, substitute an equal amount of chocolate protein powder.

Vanilla Extract – A teaspoon of pure vanilla extract really heightens the chocolate brownie flavor. Be sure to buy pure vanilla extract, not imitation.

Salt – This ingredient balances the sweetness and adds depth to the cocoa. Leave it out if you really must, but the bars will taste much better if you include the salt.

Chocolate Chips – I like to press a few regular or mini chocolate chips into the finished energy bars. You can also stir in a handful before or after blending. Dark chocolate, semi sweet, or white chocolate are all fine. Or, hello Vegan Peanut Butter Chips.

How to make the chocolate energy bars

1. Start by adding the pitted dates, walnuts or pecans, cocoa powder or protein powder, pure vanilla extract, and salt to a high quality food processor. There is no need to soak the dates ahead of time.
2. Process on high, stopping occasionally to scrape down the sides of the machine. Stop when you achieve a fine, crumbly, and slightly sticky texture.
3. Form the dough into bar shapes by hand. Or roll it out in a large Ziploc bag, then open the bag and carefully cut bars, squares, or fun cookie cutter shapes.
4. Press chocolate chips or other add-ins of choice into each bar if you wish.
5. Enjoy at room temperature or cold from the refrigerator. I also really love eating the frozen chocolate snack bars straight from the freezer!

Frequently asked questions

Chocolate snack bar flavors

The homemade chocolate brownie bars are super customizable.

Use peanuts for chocolate peanut butter snack bars.

Or add a pinch of ground cinnamon or cardamom.

If you like thin mint cookies, blend in 1/8 teaspoon of pure peppermint extract.

Add a fourth teaspoon of instant coffee for an energizing caffeine boost.

Or throw in the zest of an orange for a citrus kick.

And then there are toppings! From raw cacao nibs, to freeze dried strawberries, to chopped dried bananas or crunchy granola, the sky is not the limit!

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Chocolate Snack Bars

These healthy chocolate snack bars are so much better than packaged energy bars. The customizable recipe can be gluten free, dairy free, and refined sugar free!

Course Snack

Cuisine American

Keyword brownies, dates

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 bars

Calories 150kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups pitted dates (240g) (For low carb, try these Chocolate Protein Bars)
• 1 cup raw walnuts or pecans (112g)
• 5 tbsp cocoa powder or chocolate protein powder (25g)
• 1 tsp pure vanilla extract (5g)
• 1/4 tsp salt
• 1/4 cup chocolate chips or sugar free chocolate chips (optional)

Instructions

• 1. Process the pitted dates, nuts, cocoa powder, vanilla extract, and salt in a high quality food processor.
• 2. Blend until the texture is fine and crumbly, stopping to scrape down the sides of the machine as needed. (I recommend using a food processor, because a blender will yield an overly sticky texture.)
• 3. Form bars with your hands. Or roll out the dough in a large Ziploc bag, then open the bag and cut into bars, squares, or cookie cutter shapes of choice.
• 4. Press chocolate chips into each bar if desired. Enjoy!
• 5. Store any leftover chocolate snack bars covered on the counter for up to two weeks or in the refrigerator or freezer for up to two months.
• View Nutrition Facts

Video

Notes

Adapted from these Unbaked Brownies and my Chocolate Chip Katie Bars.

 

Nutrition

Serving: 1bar | Calories: 150kcal | Carbohydrates: 22g | Protein: 5.8g | Fat: 6.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 336mg | Fiber: 4.9g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

More healthy chocolate snack recipes

Black Bean Brownies

Chocolate Oatmeal Fudge Bars

Healthy Chocolate Chip Cookies

Healthy Chocolate Cake

Chocolate Banana Ice Cream

Avocado Chocolate Mousse

Chocolate Zucchini Muffins

The post Chocolate Snack Bars appeared first on Chocolate Covered Katie.

This cheesecake bites recipe layers classic cheesecake, dark chocolate topping, and a no bake crust. It’s always one of the first desserts to go at parties!

Why you’ll love these frozen cheesecake bites

• Easy to make in minutes, with no oven required.
• Tastes like creamy New York cheesecake… only bite sized!
• You’re pretty much guaranteed to receive multiple requests for the recipe.
• It’s the perfect summer dessert, just 5 ingredients required.
• The recipe feeds a large amount and allows guests to simply grab and go. No need to cut slices or commit to a full slice of cheesecake.
• Three words: chocolate covered cheesecake. Enough said.

Readers also love this Protein Cheesecake

Cheesecake bite recipe video

Ingredients

Cream Cheese – You need 16 ounces of Philadelphia style cream cheese or dairy free cream cheese. I have not tried low fat or fat free cream cheese here.

Powdered Sugar – For the best texture, choose powdered sugar or a powdered sugar free sweetener over granulated sugar, honey, or pure maple syrup. This will yield the smoothest cheesecake layer.

Butter – Since this is a no bake dessert, butter helps both the crust and cheesecake to set. If preferred, you can use plant based butter or coconut oil (in the crust) and coconut butter (in the center) for vegan cheesecake bites.

Graham Crackers – Nine full graham cracker sheets make up the bottom layer. Or omit the graham crackers and use almond flour as a low carb or keto option.

Chocolate Chips – I like dark chocolate chips. Semi sweet or milk chocolate are fine as well. You can also use chopped semi sweet chocolate baking bars or Sugar Free Chocolate Chips.

Optional Ingredients – Half a teaspoon of pure vanilla extract compliments the tangy cheesecake flavor. And I almost always stir two teaspoons of a neutral oil (such as vegetable or avocado oil) into the melted chocolate for a shiny, smoother chocolate sauce.

How to make mini cheesecake bites

1. Begin by letting the cream cheese come to room temperature so it will blend more smoothly. If using coconut butter and oil, also bring them to room temperature.
2. To make the crust, pulse the graham crackers or almond flour and three tablespoons butter or coconut oil in a food processor until fine, crumbly, and slightly sticky.
3. Line the bottom of an eight inch square baking pan with wax paper or parchment paper.
4. Use a spatula and clean hands (or a second sheet of parchment) to very firmly press the crumbly dough into the pan. Freeze at least twenty minutes.
5. Meanwhile, add the softened cream cheese, powdered sugar, butter or coconut butter, and optional vanilla extract to a food processor.
6. Process on high until whipped and smooth, stopping to scrape down the sides of the machine as needed.
7. Spread this cream cheese layer evenly over the chilled crust, then freeze.
8. Carefully melt the chocolate chips in a microwave or using the double boiler method. (I like to heat the chocolate in the microwave for one minute, stir, then heat in ten-second intervals and stir until fully melted.)
9. If using, stir the oil into the chocolate sauce. You can dip each frozen cheesecake bite into the chocolate (like cheesecake fondue!). Or for an even easier option, pour the chocolate over top, refrigerate until set, then slice into bite size squares.
10. Store in the freezer or refrigerator until ready to serve. Refrigerate leftovers in an airtight container for up to five days. Or freeze for up to two months.

Frequently asked questions

The recipe was adapted from these Coconut Balls and my Lemon Truffles.

Print

Cheesecake Bites

These no bake cheesecake bites are easy to make, with a buttery crust, soft cream cheese center, and rich chocolate coating. You only need 5 ingredients!

Course Dessert

Cuisine American

Keyword cheesecake, cream cheese

Servings 64 bites

Calories 42kcal

Author Katie Higgins

Ingredients

No Bake Crust

• 9 full graham cracker sheets (or 1 1/2 cups almond flour for keto)
• 3 tbsp butter or coconut oil

Cheesecake Layer

• 16 oz cream cheese or dairy free alternative
• 3/4 cup powdered sugar or sugar free sweetener (80g)
• 1/2 cup butter or coconut butter (100g)
• 1/2 tsp pure vanilla extract (optional)

Chocolate Coating

• 3 oz chocolate chips (or 10 oz if dipping)
• 2 tsp neutral oil (24g) (optional for a smoother sauce)

Instructions

• 1. Let cream cheese and optional coconut butter and oil come to room temperature. This will yield a smoother filling.
• 2. Make the crust by processing the graham crackers or almond flour with three tablespoons butter or coconut oil in a food processor until fine crumbles form.
• 3. Line the bottom of an 8 inch square pan with parchment paper. Press the crust very firmly into the pan. Freeze at least 20 minutes.
• 4. Process the softened cream cheese, powdered sugar, butter or coconut butter, and optional vanilla in a food processor until smooth, scraping down the sides as needed.
• 5. Spread the cheesecake layer over the crust, then return to the freezer.
• 6. Melt the chocolate chips, using a microwave or the double boiler method. (I microwave for 1 minute, stir, then heat in 10-second intervals and stir until melted.)Stir in the optional oil if you want a smoother sauce.
• 7. Either slice into bite size squares and dip each cheesecake bite into the melted chocolate, or pour the chocolate over top of the layers in the pan.
• 8. Refrigerate or freeze to set the chocolate coating. If not already in bars, slice now.
• 9. Keep the frozen cheesecake bites in the refrigerator or freezer until ready to serve. Store leftovers refrigerated in a covered container for up to 5 days or frozen for up to 2 months.
• View Nutrition Facts

Video

Notes

Also be sure to try these popular Sopapilla Cheesecake Bars.

 

Nutrition

Serving: 1bite | Calories: 42kcal | Carbohydrates: 0.6g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 1.3g | Sodium: 17mg | Potassium: 7mg | Sugar: 0.1g | Calcium: 4mg

More bite size desserts

No Bake Brownie Bites

Peanut Butter Truffles

Homemade Bounty Bars

Chocolate Peanut Butter Eggs

Black Bean Brownie Bites

Healthy Chocolate Strawberry Yogurt Clusters

The post Cheesecake Bites appeared first on Chocolate Covered Katie.