This whole grain healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!

What makes this the best healthy banana bread?

• You will love the soft, fluffy texture.
• The loaf packs in up to two cups of ripe banana, which is more banana than many other homemade banana bread recipes.
• It’s one of my most popular recipes, with over 300 positive reviews from readers who’ve tried it. So you know the recipe must be good!
• Oil free, egg free, refined sugar free, and dairy free options are all included.
• If you have overripe bananas sitting on the counter and no idea how to use them up, this low calorie banana bread is the perfect solution. Leftover slices freeze well, and the banana quick bread is great for breakfast meal prep.

Plus, can we talk about the taste again? You’ll think you are eating banana cake. My entire family is obsessed and asks me to make the recipe at least once a month. And it’s so easy that I’m happy to oblige.

You may also like this Chocolate Banana Ice Cream

Step by step recipe video

Above, watch the full banana bread recipe video

Banana bread health benefits

Whole grain. The quick loaf provides over 15% of the RDA for fiber per serving.

High in vitamins and antioxidants. The banana bread is high in potassium, manganese, selenium, vitamin B6, and vitamin C.

Low calorie. There’s no oil required, and each slice is just 100 calories!

To lower the oil without sacrificing moisture or taste, it uses four to five whole mashed bananas, giving the banana bread recipe the perfect bakery-style texture without a ton of empty calories. Yogurt adds even more softness without weighing the bread down.

And though I’m normally not a fan of oil free baking, this bread is definitely an exception. You can easily omit the oil entirely, and it will still turn out amazingly soft and delicious.

Naturally sweetened. While many traditional banana breads contain at least a cup of refined sugar and over half a cup of butter, this lightened up healthy banana bread recipe cuts way back on the things you don’t want and relies on fruit for natural sweetness.

Thanks to the extra banana, the bread needs just half a cup of sweetener for the entire recipe. This is around half of what is called for in popular banana bread recipes from Martha Stewart, Food Network, Rachael Ray, and Betty Crocker.

Special diet friendly. The banana bread can be both vegan and gluten free. It uses no eggs and is low sodium, cholesterol free, low fat and very low in saturated fat.

Want more low calorie snacks? Make Applesauce Muffins or Healthy Chocolate Chip Cookies

Healthy banana loaf ingredients

The recipe calls for just a few basic ingredients: bananas, flour, baking soda, baking powder, salt, optional yogurt, oil or milk of choice, sweetener, and pure vanilla extract.

Bananas: Choose ripe bananas for the best taste. Look for skins that are at least partially brown and spotted. Fully brown bananas are actually perfect here. Do not throw out your brown bananas! They are great for banana bread.

Flour: You can use all purpose flour, whole grain spelt flour, all purpose gluten free flour, or whole wheat pastry flour. Oat flour and whole wheat flour both yield a denser loaf than I personally prefer, but many readers have written in to say they’ve tried and love the whole wheat banana bread. So it’s completely your choice.

The recipe box below includes an almond flour option. I do not suggest coconut flour, because it will give you a dry and crumbly loaf.

Finally, you can replace up to half a cup of the flour with protein powder to turn it into a high protein snack recipe.

Milk or oil: I love the rich, buttery flavor of coconut oil. Vegetable or avocado oil work as well. Or you can make the recipe with milk instead of oil. As a vegan, I like almond milk.

Sweetener: Choose any all purpose liquid sweetener, such as pure maple syrup, agave, or honey. You only need half a cup for the whole loaf!

*If you’d like to use sugar or a granulated sugar free sweetener instead, substitute 2/3 cup of sugar for all of the liquid sweetener. Increase the milk to 3/4 cup.

Vanilla: Buy high quality pure vanilla extract, which adds warm notes of butter and caramel without the artificial aftertaste you’d get from imitation vanilla flavoring.

Optional ingredients

Yogurt: For a high protein loaf, swap half a cup of banana for Greek yogurt, plain yogurt, or even nondairy yogurt. Or try flavored yogurts, like strawberry or blueberry, to create a fun new flavor variation.

Chocolate chips: But when are chocolate chips optional, really?

Nuts: To make a homemade banana nut bread with healthy fats, I love stirring in a handful of chopped walnuts, pistachios, almonds, or pecans. These can be raw or toasted, and there’s no need to measure.

Other add-ins of choice: The bread is easy to customize by swirling in a half teaspoon of ground cinnamon or a pinch of cardamom or ginger. Or try adding half a cup of large or mini chocolate chips, raisins, cranberries or dates, or shredded coconut.

For even higher protein, try this Protein Banana Bread

How to make healthy banana bread

The banana bread is super simple to make, and leftovers can be sliced and frozen for an instant breakfast or healthy snack any time you are craving banana bread.

1. Start by preheating the oven to 350° Fahrenheit or 176° Celsius. Grease a 9×5 inch loaf pan with fat free oil spray. Alternatively, line the bottom of the pan with parchment paper. Set this pan aside.
2. In a large mixing bowl, combine the mashed banana, yogurt, sweetener, milk or oil, and pure vanilla extract. Whisk with a fork or spatula.
3. Stir in the flour, baking soda, baking powder, salt, and optional chocolate chips and cinnamon (or other add-ins of choice) until just evenly mixed.
4. Smooth the banana bread batter into your prepared baking pan. Place the pan on the center rack of the preheated oven, and bake for forty minutes.
5. When time is up, allow the quick bread to sit in the turned-off oven for an additional ten minutes. This will help the recipe to firm up without burning the top.
6. Check for doneness by inserting a toothpick into the center of the loaf. It should come out mostly clean, and the loaf should appear lightly golden in color. If your recipe needs more baking time, simply turn the oven back on and continue to cook, checking every five minutes.
7. Let cool. Both the taste and texture are better the next day, so I like to loosely cover the cooled banana bread and refrigerate overnight.
8. Serve for breakfast, snack, or even dessert. The bread is delicious plain or topped with almond butter, cream cheese, or Homemade Nutella.
9. Refrigerate leftovers for three to four days, or slice and freeze leftover banana bread for up to three months.

Print

Healthy Banana Bread

You will love the fluffy texture of this delicious healthy banana bread recipe, with dairy free, gluten free, and refined sugar free options all included!

Course Breakfast, Dessert

Cuisine American

Keyword banana, banana bread, chocolate, healthy

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 14 slices

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 1/2 cup mashed banana (360g)
• 1/2 cup yogurt or additional banana (120g)
• 1/2 cup pure maple syrup or honey (120g)
• 1/3 cup oil or milk of choice (60g)
• 2 tsp pure vanilla extract (10g)
• 2 cups flour (240g) (or try this Almond Flour Banana Bread)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chocolate chips (optional)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease a 9×5 inch loaf pan, then set the pan aside.
• 2. Whisk the mashed banana, yogurt, sweetener, milk or oil, and vanilla extract in a large mixing bowl.
• 3. Stir in the flour, baking soda, baking powder, salt, and optional chocolate chips and cinnamon until just evenly mixed.
• 4. Smooth the batter into the prepared pan, and bake on the center rack of the oven for 40 minutes.
• 5. Turn off the oven and allow the healthy banana bread to sit an additional 10 minutes in the turned-off oven. This step helps the middle to firm up without browning too much on top.
• 6. Insert a toothpick into the center of the loaf. It should come out mostly clean. (If yours needs more time, simply turn the oven back on and continue cooking, checking for doneness every five minutes.)
• 7. Let cool, then slice and enjoy for breakfast or a healthy snack. Or loosely cover the cooled loaf with a towel and refrigerate overnight. If you can wait, the taste and texture are even better the next day!
• 8. For leftovers after one day, refrigerate in a covered container for up to four days or slice and freeze for up to three months.
• View Nutrition Facts

Video

Notes

I also highly recommend Chocolate Banana Bread and Carrot Cake Banana Bread.

 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 21g | Protein: 4.9g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 130mg | Potassium: 370mg | Fiber: 4.6g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 20mg | Calcium: 12mg | Iron: 1mg

More healthy breakfast and snack recipes

Healthy Chocolate Pudding

Homemade Protein Bars

Black Bean Brownies

Peanut Butter Overnight Oats

Keto Blueberry Muffins

Pineapple Dole Whip Recipe

Chocolate Baked Oats

More About The Cookbook

The post Healthy Banana Bread appeared first on Chocolate Covered Katie.

Vegan peanut butter chips are easy to make at home, without all the artificial ingredients!

Why I love these vegan peanut butter chips

• You only need 3 ingredients.
• They are completely delicious and literally MELT in your mouth!
• The entire recipe takes under a minute to make, with gluten free, dairy free, and sugar free options included.
• Perfect for cookies, ice cream, or eating straight from the container. You’ll want to eat them all without sharing, so be sure to plan accordingly.

Also try these Sugar Free Chocolate Chips

Step by step recipe video

Homemade peanut butter chips vs. store bought

Here’s everything included when you buy a bag of peanut butter chips from the grocery store: sugar, partially defatted peanuts, hydrogenated vegetable oil, corn syrup solids, palm kernel oil, salt, lecithin (soy), vanillin (artificial flavor)

And here’s everything included if you make your own DIY vegan peanut butter chips instead: peanut flour, coconut oil, pure maple syrup or stevia

Not only does the homemade version taste better than store bought (in my opinion!), it’s also much healthier. There are no fully or partially hydrogenated oils, corn syrup, or artificial flavors in these easy vegan peanut butter chips.

The cacao butter version is great for baking, and the coconut oil version is super tasty in no bake desserts or sprinkled over Banana Ice Cream or Coconut Ice Cream.

Once you try homemade, you will never go back!

Key ingredients

Peanut butter – The recipe works with either peanut butter or peanut flour. You could also use almond butter, cashew butter, pistachio butter, or even Coconut Butter.

Coconut oil or cacao butter – Refined or virgin coconut oil are both good options. Or use cacao butter for peanut butter baking chips. Do not substitute vegetable or canola oil, as these will not firm up when chilled and you’ll get melty peanut butter soup!

Sweetener – I like pure maple syrup or agave, for refined sugar free peanut butter chips. If you want a low carb or keto option, go with liquid stevia drops.

You will also love Homemade Chocolate Bars

How to make vegan peanut butter chips

1. Start with coconut oil or cacao butter in liquid form. If yours is solid, gently heat it up in the microwave or in a small pot on the stove top until melted.
2. Combine the peanut butter or peanut flour, melted oil or butter, and sweetener of choice in a cereal size bowl. Whisk with a fork or spoon until it forms a smooth, thin paste.
3. Spread the melted peanut butter sauce into a container lined with parchment paper or into chocolate chip shaped candy molds.
4. Place in the freezer, and freeze until solid. Then remove and pop out of the molds or use a knife to cut the frozen peanut butter mixture into large or mini peanut butter chip pieces.
5. Store in an airtight container in the freezer until you are ready to eat the chips or add them to cookies or other desserts. Leftovers should keep for up to four months.

Print

Vegan Peanut Butter Chips

These vegan peanut butter chips can be dairy free, sugar free, and gluten free, with no preservatives or hydrogenated oil!

Course Dessert

Cuisine American

Keyword peanut butter

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7 servings

Calories 70kcal

Author Katie Higgins

Ingredients

• 1/4 cup coconut oil or cacao butter (50g)
• 1/2 cup peanut flour (40g) or 1/4 cup peanut butter
• 1 tbsp pure maple syrup (15g) or liquid stevia drops to taste

Instructions

• *Use cacao butter for peanut butter baking chips. The coconut oil version works well for topping ice cream, stirring into no bake desserts, or eating straight from the freezer.
• 1. If coconut oil or cacao butter is not already in liquid form, gently heat for a few seconds in the microwave or in a small saucepan on the stove top until melted. Measure the 1/4 cup after melting.
• 2. Whisk the peanut flour or peanut butter, melted oil or butter, and sweetener in a cereal size bowl until smooth.
• 3. Spread the mixture into candy molds or into any container lined with parchment paper. (For the photos and recipe video, I used this Chocolate Chip Candy Mold.)
• 4. Freeze until solid. Then remove and pop out of the molds, or use a knife to cut into peanut butter chip sized pieces.
• 5. Store the homemade vegan peanut butter chips in a covered container in the freezer until ready to use. Frozen, they should keep for up to four months.
• View Nutrition Facts

Video

Notes

While the peanut butter is out, make No Bake Brownie Bites.

 

Nutrition

Serving: 1serving | Calories: 70kcal | Carbohydrates: 2g | Protein: 3.7g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 10mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 10mg

Ways to use homemade peanut butter chips

Black Bean Brownies

Healthy Peanut Butter Cookies or Keto Peanut Butter Cookies

Peanut Butter Overnight Oats

Vegan Chocolate Chip Cookies

Peanut Butter Frozen Yogurt

Brownie In A Mug

The post Vegan Peanut Butter Chips appeared first on Chocolate Covered Katie.

These healthy chocolate chip Katie Bars feature wholesome ingredients and taste like chocolate chip cookie dough at the same time!

What are chocolate chip Katie Bars?

• My homemade answer to packaged energy bars.
• No bake, no sugar added, plus gluten free, dairy free, and vegan options.
• Made of real foods you can pronounce, with just 5 ingredients!
• Less expensive and more environmentally friendly than packaged bars.

Back in college, I went through a huge chocolate energy bar phase. Bars were easy to eat, needed no refrigeration or cooking, and offered a quick grab-and-go snack choice that I could throw in my backpack before class.

Two of my favorite options were Luna Bars and Larabars. And of course I liked the chocolate flavors best.

The summer after freshman year, with plenty of free time on my hands, I felt inspired to play around in the kitchen and create my own energy bars.

I made dozens of flavors, including chocolate brownie, chocolate cherry, peanut butter cup, and chocolate chip cookie dough.

My friends took to calling them “Katie Bars.”

The cookie dough was one of everyone’s favorite flavors. We decided that it tasted like an unbaked Toll House chocolate chip cookie.

I must have made over a hundred homemade Katie Bars that summer, and I’ve been making them ever since!

I also love these Healthy Chocolate Chip Cookies

Full recipe video

Ingredients for the homemade energy bars

Dates – The recipe calls for pitted dates. Just like with my Healthy Peanut Butter Cookies, I recommend dried Medjool dates for their soft texture and caramel flavor.

You may experiment with other dried fruits, such as raisins, figs, or apricots. A low carb option is also included in the recipe box below.

Nuts – I like raw, unsalted nuts. Cashews, walnuts, and pecans are my favorites, and you can mix and match the types of nuts to create different flavors. Raw or roasted almonds, pistachios, or macadamia nuts all work too.

Chocolate Chips – No need to measure these. Throw in a handful of semi sweet or dark chocolate chips. Or two handfuls! Obviously two handfuls are better than one.

Feel free to sub carob chips, raisins, white chocolate chips, Vegan Peanut Butter Chips, or other add-ins of choice. For a raw dessert, substitute raw cacao nibs.

Vanilla Extract – Pure vanilla extract is best. It gives the bars a classic chocolate chip cookie dough flavor.

Salt – You need just a fourth teaspoon of salt for the chocolate chip energy bars, but it makes all the difference in taste.

How to make chocolate chip Katie bars

1. Be sure to remove the pits from the dates if they are not already pitted. Your food processor will thank you.
2. Add the pitted dates, nuts, pure vanilla extract, and salt to a high quality food processor (I use and love this Cuisinart Food Processor). I recommend including about half of the chocolate chips now too. Process until fine crumbles form, stopping to scrape down the sides of the machine as needed.
3. You can smush the dough into bar shapes with your hands. Or roll it out in a large Ziploc bag with a rolling pin, then open the bag and cut into bars or squares.
4. Press remaining chocolate chips into the bars, and enjoy for snack or dessert.
5. Store leftover date bars in a covered container on the counter for up to two weeks. Or refrigerate for up to two months. They also taste great if you freeze the bars in an airtight container and eat them frozen.

*While you can technically use a blender to make Katie Bars, it yields a much stickier dough. For the best texture, go with a food processor.

Katie’s favorite variations

• Instead of bars, use cookie cutters to make different shapes.
• Add a drop or two of maple, peppermint, or almond extract before blending.
• Swap semi sweet chocolate chips for peanut butter, butterscotch, or dark chocolate chips.
• Cut the dough into circles, and add Coconut Ice Cream or Almond Milk Ice Cream to the centers, for your very own healthy Chipwich ice cream cookie sandwiches.
• Dip at least half of each bar in melted chocolate, then refrigerate to set the coating.

Health benefits of chocolate chip Katie Bars

High fiber. Each energy bar provides 20% of the RDA for fiber and 5 grams of protein.

Added sugar free. The snacks are naturally sweetened with dates instead of white sugar, honey, or maple syrup. And there are no artificial sweeteners, stevia, erythritol, or monk fruit.

Low calorie. Just 130 calories per bar, including the chocolate chips.

Plant based. The recipe is nondairy, egg free, and fully vegan as-is.

Print

Chocolate Chip Katie Bars

Made with real food ingredients like nuts and dates, chocolate chip Katie Bars are healthy snack bars that taste like dessert!

Course Dessert, Snack

Cuisine American

Keyword cashews, chocolate chips, dates, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 bars

Calories 130kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups pitted dates (240g) (For low carb, try these Keto Protein Bars)
• 3/4 cup raw, unsalted nuts of choice (90g)
• 3/4 tsp pure vanilla extract (4g)
• 1/4 tsp salt
• 1 handful chocolate chips or sugar free chocolate chips (feel free to substitute carob chips or raisins)

Instructions

• 1. Process the pitted dates, nuts, vanilla, and salt in a high quality food processor. I sometimes like to add half the chocolate chips as well.
• 2. Blend until fine crumbles form, stopping occasionally to scrape down the sides of the machine. (It is best to use a food processor, because a blender will yield overly sticky results.)
• 3. Form the dough into bars with your hands. Or roll it out in a large Ziploc bag, then open the bag and cut bars or squares.
• 4. Press a few chocolate chips into each bar, and enjoy the homemade energy bars for dessert or a healthy snack.
• 5. Store leftovers in a covered container on the counter for up to two weeks or in the refrigerator or freezer for up to two months.
• View Nutrition Facts

Video

Notes

Readers also really like these chocolate chip Energy Balls.

 

Nutrition

Serving: 1bar | Calories: 130kcal | Carbohydrates: 22g | Protein: 4.8g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1.6g | Sodium: 60mg | Potassium: 248mg | Fiber: 5.5g | Sugar: 17g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

More no bake snack bars

Chocolate Oatmeal Fudge Bars

Homemade Chocolate Bars

Protein Bars or these Chocolate Protein Bars

Easy Chocolate Fudge Bars

Homemade Bounty Bars

Cereal Bars

Chocolate Coconut Bars

Homemade Crunch Bars

Nutella Rice Krispie Treats

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

Make your own low carb and sugar free chocolate chips at home, with this simple three ingredient recipe!

Why you’ll love these sugar free chocolate chips

• Absolutely no sugar required.
• Dairy free, gluten free, and keto diet friendly.
• Use the chocolate chips for baking, or eat them by the handful!
• Rich, sweet, and perfectly melty. They taste like store bought dark chocolate chocolate chips, just without sugar, corn syrup, milk, or artificial ingredients. No soy lecithin either.
• The entire recipe takes just five minutes to make and is much less expensive than buying low calorie packaged sugar free chocolate chips.
• Did I mention that you only need three ingredients?

You may also love these Vegan Chocolate Chip Cookies

Step by step recipe video

Above, watch me make the chocolate chips from scratch. It’s so easy!

Ingredients for homemade chocolate chips

Cocoa powder – Use high quality unsweetened cocoa powder for the richest chocolate taste. Or choose cacao powder to create raw chocolate chips. I love the slight bitterness of the cacao.

Coconut oil – The recipe calls for virgin coconut oil or cacao butter. You may substitute refined coconut oil if preferred. Do not substitute vegetable oil or any other oil, because the chips will not harden and you will just get chocolate sauce.

Coconut oil is sold at most regular grocery stores, Costco, Target, or Walmart. Cacao butter should be readily available at health food stores, online retailers, and Whole Foods.

Stevia (optional) – For completely sugar free chocolate chips, use your favorite vanilla stevia drops. You can experiment with other flavors of stevia as well.

A liquid sweetener like honey, agave, or pure maple syrup works for refined sugar free chocolate chips.

Leave out the stevia or other sweetener if you want 100% unsweetened chocolate chips.

Other ingredients – Feel free to add half a pinch of ground cinnamon or a drop of maple or peppermint extract to make flavored chocolate chips. I have not yet tried adding milk for semi sweet or milk chocolate chips.

Homemade sugar free white chocolate chips are next on my list to try. Ooh or maybe sugar free butterscotch chips!

Ways to use sugar free chocolate chips

Chocolate chips are like the little black dress of the food world. I can’t think of many desserts where they wouldn’t be a welcome addition!

Chocolate chip cookies. The DIY chocolate chips work well in homemade Sugar Free Cookies. Cacao butter chips give you slightly more melty results than packaged brands, while still holding their shape in the oven.

No bake desserts. I love adding a sprinkle of these vegan chocolate chips to unbaked treats or ice cream, like my Chocolate No Bake Cookies or Chocolate Banana Ice Cream.

Banana bread. Not just for cookies! The cacao butter version is good in other baked goods, such as quick breads or muffins. You can use coconut oil chocolate chips in recipes where it’s fine if they melt into the dessert. Try them in a Keto Mug Cake or Keto Brownies.

Eat them plain. This is by far my favorite use for chocolate chips. I grab a few (okay, a lot) every time I’m in the kitchen. They also make a delicious topping for oatmeal or yogurt, perhaps along with a scoop of peanut butter. Just be sure to not eat the entire batch straight from the container if you’d planned to use them for recipes.

How to make sugar free chocolate chips

1. If your coconut oil or cacao butter is not already melted, very gently heat it in the microwave or on the stove top until melted.
2. I like to first sift the cocoa powder in a fine mesh sieve to remove any lumps. This step is not required.
3. Stir the cocoa powder, melted oil or butter, and stevia or liquid sweetener in a cereal size bowl until it forms a smooth chocolate sauce.
4. Spread the melted chocolate into chocolate chip shaped candy molds or any container lined with parchment paper.
5. Freeze until completely solid. Then remove from the freezer. If you are using chocolate molds, simply pop the frozen chips out of the molds. If you froze the sauce on parchment paper, use a sharp knife to carefully cut it into large or mini chocolate chip sized pieces.
6. Store chocolate chips in the freezer until ready to eat. Leftovers should stay good for up to four months frozen in an airtight container. But I’m almost never am able to keep them around that long!

The recipe was adapted from these Homemade Chocolate Bars.

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Sugar Free Chocolate Chips

This homemade sugar free chocolate chips recipe can be dairy free, vegan, and keto. No sugar or corn syrup required!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chips, keto, sugar free, vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 25kcal

Author Katie Higgins

Ingredients

• 7 tbsp coconut oil or melted cacao butter (80g)
• 1/3 cup cocoa powder or cacao powder (30g)
• 50 drops vanilla stevia (or use 1/4 cup honey or pure maple syrup and decrease coconut oil to just 4 tbsp)

Instructions

• *Use cacao butter for sugar free chocolate baking chips. The coconut oil version works well for no bake desserts, as a topping for ice cream or yogurt, or eating by the handful.
• 1. If not already in liquid form, gently heat the coconut oil or cacao butter in the microwave or on the stove top until melted.
• 2. For the smoothest results, I like to sift the cocoa powder in a fine mesh sieve. This step is optional.
• 3. Whisk the cocoa, melted oil or cacao butter, and stevia or sweetener in a cereal size bowl. Continue stirring until it forms a smooth chocolate sauce.
• 4. Spread the melted chocolate into a parchment-lined container or into candy molds. If you want that classic chocolate chip shape, I recommend these Chocolate Chip Candy Molds.
• 5. Freeze until completely hardened. If using chocolate molds, simply pop the chips out. If using a container, use a knife to cut into small chocolate chip sized pieces.
• 6. Store in the freezer until ready to use. The homemade sugar free chocolate chips should stay good for up to four months when frozen in an airtight container.
• View Nutrition Facts

Video

Notes

Try adding the chocolate chips to Black Bean Brownies or Keto Chocolate Chip Cookies.

 

Nutrition

Serving: 1tbsp | Calories: 25kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 5.3g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.3g | Sodium: 1mg | Potassium: 147mg | Fiber: 0.6g | Calcium: 7mg | Iron: 1mg

More sugar free chocolate recipes

Keto Chocolate Cake

Protein Brownies

Healthy Chocolate Mousse

Chocolate Chia Pudding

Healthy Chocolate Fudgsicles

Chocolate Protein Cookies

Brownie Baked Oatmeal

Chocolate Hummus

The post Sugar Free Chocolate Chips appeared first on Chocolate Covered Katie.

Try this healthy avocado bread recipe for a simple gluten free breakfast or low carb snack!

Why I love this avocado bread

• You only need 6 ingredients.
• The recipe is packed with a full cup of mashed avocado.
• Each slice contains vitamins, minerals, and close to 8 grams of protein!
• It includes both sweet and savory options and is perfect for sandwiches, snacking on the go, or making the best avocado toast of your life.
• With a soft and fluffy texture, the loaf is a healthier and sugar free or low sugar alternative to banana bread.

Readers also love this Protein Banana Bread

Step by step recipe video

Key ingredients

While some keto avocado bread recipes call for mozzarella or cottage cheese, this one can be completely dairy free. Here’s everything you need:

Avocado – One cup of mashed avocado is equal to about three medium avocados. I like to buy four just in case. Discard the pits and peels, mashing only the flesh of the fruit.

Almond flour – The recipe calls for two cups of almond flour, which should be readily available in the baking aisle of many local grocery stores or health food shops.

Sweetener – Use your favorite granulated sweetener, such as traditional white sugar, raw cane sugar, or sugar free xylitol or erythritol. I have not tried substituting honey or pure maple syrup.

Eggs – This helps bind the almond flour so the texture is not crumbly after baking. For a vegan avocado bread, you can make your own flax eggs by mixing ground flaxseed and water.

Other ingredients – The recipe also includes baking powder, salt, and optional mix-ins like ground cinnamon and chocolate chips.

Want more avocado? Make Avocado Brownies

How to make avocado quick bread

1. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease a 9×5 inch loaf pan well, then set the pan aside.
2. Add the mashed avocado, almond flour, sweetener, eggs or flax eggs, baking powder, salt, and optional cinnamon and chocolate chips to a large mixing bowl. Stir well to evenly incorporate all ingredients.
3. Transfer the batter to the prepared loaf pan, and use a spatula to smooth it down. I also like to sprinkle extra chocolate chips on top.
4. Bake on the center rack of the preheated oven for fifty minutes or until a toothpick inserted into the center of the bread comes out mostly clean.
5. Let fully cool before cutting, to ensure the slices do not fall apart. The recipe is super moist but it will continue to firm up as it cools.

Tips for the best avocado bread

Use ripe avocados. You’ll know an avocado is ripe when it yields slightly to pressure but does not feel overly mushy. The flesh should be easy to mash with a fork.

Don’t substitute the flour. Whole wheat flour and all purpose flour do not act the same way in recipes as almond flour. And using coconut flour will give you dry, crumbly results.

Calibrate your oven. Many ovens are not calibrated correctly, which can result in uneven baking (i.e. your oven is taking longer to reach the set temperature than it claims, or it may never reach the correct temperature at all).

I encountered this issue when I first moved into an apartment a few years back and then again in my new house last year. If you’ve never tested your oven, I suggest buying an inexpensive oven thermometer at the grocery store or online to check. It could save you hundreds of undercooked loaves and baked goods.

Use the correct size pan. Loaf pans come in different sizes. The standard size is 9×5 inches, which is what I recommend. It’s what I used when testing the avocado recipe. If you’d like to use another size pan, you may need to adjust the baking time.

Add chocolate chips. Okay so this one is a personal preference. I think everything tastes better with chocolate chips on top. But maybe don’t add chocolate chips if you are making a savory avocado loaf.

Frequently asked questions

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Avocado Bread

With both sweet and savory options, this easy avocado bread is perfect for sandwiches, toast, or as a healthier, low sugar alternative to banana bread!

Course Breakfast, Dessert

Cuisine American

Keyword almond flour, avocado, keto, low carb, sugar free

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 12 slices

Calories 140kcal

Author Katie Higgins

Ingredients

• 2 cups almond flour (240g)
• 1/2 cup granulated sweetener or sugar (50g) (For savory, decrease to 1/4 cup)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1 cup mashed avocado (240g)
• 3 eggs or flax eggs
• 1/2 cup chocolate chips (optional)

Instructions

• 1. Preheat the oven to 325° Fahrenheit (or 162° Celsius). Grease a 9×5 inch loaf pan, then set it aside.
• 2. Stir the mashed avocado, almond flour, sweetener, eggs or flax eggs, baking powder, salt, and any optional ingredients in a mixing bowl until evenly mixed.
• 3. Smooth the batter into the prepared pan. Sprinkle chocolate chips on top if desired.
• 4. Bake 50 minutes or until a toothpick inserted into the center of the avocado bread comes out mostly clean.
• 5. Let the loaf cool before slicing so it does not break apart. The recipe continues to firm up as it cools.
• 6. Store leftovers loosely covered on the counter overnight. Or refrigerate for up to four days in a covered container. For longer storage, slice and freeze in an airtight container for up to three months. Reheat before enjoying.
• View Nutrition Facts

Video

Notes

Adapted from my Almond Flour Banana Bread and Keto Pumpkin Bread.

 

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 5g | Protein: 7.9g | Fat: 12g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 6g | Sodium: 130mg | Potassium: 100mg | Fiber: 2.9g | Sugar: 0.7g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

More healthy quick bread recipes

Chocolate Banana Bread

Vegan Lemon Loaf

Apple Bread

Blueberry Bread

Orange Bread

Chocolate Zucchini Bread

Carrot Bread

The post Avocado Bread appeared first on Chocolate Covered Katie.

This single serving chocolate protein cookie recipe has the absolute best soft, fudgy texture of any cookie you will ever taste!

Easy dark chocolate protein cookie

Sometimes you want just one giant chocolate cookie.

And you want that cookie to remind you of a gooey chocolate fudge brownie while giving you fiber, iron, and over 25 grams of protein at the same time!

Move over, protein bars.

This cookie doesn’t taste like a snack. It tastes like dessert.

At the same time, it is quick to prepare and even comes with a no bake option. If you’re too lazy to turn on the oven like I often am, you can still make this decadent chocolate cookie.

You may also like these Healthy Chocolate Chip Cookies

Step by step recipe video

Single serving chocolate protein cookie ingredients

Cocoa powder – You need two tablespoons of unsweetened cocoa powder. It is fine to substitute powdered hot chocolate or raw cacao powder.

Chocolate chips – I like to throw in a handful of large or mini chocolate chips. These are optional but highly recommended if you are a chocoholic!

Protein powder – Use your favorite, flavored or unsweetened. You can even go with chocolate protein powder for a double chocolate protein cookie.

Peanut butter (or nut free alternative) – My favorite option here is peanut butter (hello, Reese’s peanut butter cup cookie!). Almond butter, cashew butter, or sunflower seed butter all work well. I prefer to add nut butter instead of dairy butter to the cookie because it contains more protein, less saturated fat, and no cholesterol.

Sweetener – This can be granulated sugar or erythritol, date sugar, or a liquid sweetener like pure maple syrup or honey.

Water – I recommend filtered water if you’re doing a no bake cookie. Otherwise tap water or egg whites for extra protein are fine. You could also swap half the water for brewed coffee.

Salt & baking soda – These two ingredients give the cookie a classic cookie dough taste. For the baked version, baking soda also helps the cookie spread and gives it a chewy texture.

How to make a chocolate protein cookie

1. Decide whether you will be baking the cookie or eating it unbaked. For a baked protein cookie, begin by preheating an oven or toaster oven to 325° Fahrenheit (equal to about 162° Celsius).
2. If your nut butter is not already easy to stir, gently warm it up in the microwave or in a small saucepan until easily stirrable.
3. Add the cocoa powder, protein powder, dry sweetener (if using), salt, baking soda, and optional chocolate chips or any other mix ins to a cereal sized bowl. Stir well to evenly incorporate the ingredients.
4. Now stir in the softened nut or seed butter, water or egg whites, and liquid sweetener (if using) until it forms a chocolate cookie dough consistency. Depending on the protein powder and type of sweetener you use, the bowl may need an extra tablespoon of water before it turns into cookie dough.
5. Using your hands, press chocolate dough into one giant cookie shape. Alternatively, you can make multiple small cookies from this recipe.
6. Your chocolate protein no bake cookie is ready to be enjoyed. Or bake the cookie for seven minutes on the center rack of the preheated oven. Let cool before handling, as it will firm up during this time.
7. Store leftovers in a… wait, what leftovers?

The recipe was inspired by my Chocolate Protein Bars and this Protein Cookie Dough.

Print

Single Serving Chocolate Protein Cookie

Make this single serving chocolate chip protein cookie recipe for a healthy snack or dessert, with over 25 grams of protein!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chip cookies, cookies, peanut butter, protein, protein powder

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 giant cookie

Calories 230kcal

Author Katie Higgins

Ingredients

• 2 tbsp protein powder (16g)
• 2 tbsp cocoa powder (10g)
• 1 1/2 tbsp sweetener of choice (18g)
• 1/16 tsp salt
• 1/16 tsp baking soda
• 2 tbsp peanut butter or allergy friendly alternative (30g)
• 1 1/2 tbsp water or egg whites (22g)
• 1 handful chocolate chips (optional)

Instructions

• 1. If you are baking the chocolate protein cookie, begin by preheating an oven or toaster oven to 325° Fahrenheit or 162° Celsius.
• 2. Gently warm up your nut butter if it's not already easy to stir.
• 3. Combine the cocoa powder, protein powder, sweetener (if using dry sweetener), salt, baking soda, and chocolate chips in a cereal sized bowl.
• 4. Stir in the softened nut butter, water, and liquid sweetener (if using) to form a chocolate cookie dough. You may need to add an extra tablespoon of water, depending on the dryness of your protein powder and what type of sweetener you choose.
• 3. Use your hands to press the dough into a large cookie shape.
• 4. Enjoy the no bake chocolate cookie as-is. Or bake 7 minutes on the center rack of the oven or toaster oven.
• 5. Let cool before handling, because the cookie firms up as it cools.
• View Nutrition Facts

Video

Notes

Want a larger batch? Make these Chocolate Protein Cookies.

 

Nutrition

Serving: 1giant cookie | Calories: 230kcal | Carbohydrates: 9g | Protein: 25.8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 140mg | Potassium: 538mg | Fiber: 6g | Sugar: 1g | Vitamin A: 21IU | Calcium: 77mg | Iron: 3mg

More single serving cookies

Single Serving Protein Cookie

Single Serving Peanut Butter Cookie

Overnight Breakfast Cookie

Chocolate Chip Cookie Baked Oatmeal

Single Serving Chocolate Chip Cookie

The post Single Serving Chocolate Protein Cookie appeared first on Chocolate Covered Katie.

Make this creamy vegan pasta recipe for week nights, date nights, or family Sunday dinner. The garlicy sauce comes together in just 5 ingredients, with no eggs required!

Why you’ll love this vegan pasta recipe

• Tastes like a fancy Italian restaurant dish. Trust me, you are going to dream about this vegan garlic pasta. It’s one of those recipes you will make over and over again.
• Impossibly creamy sauce. You’ll be running back to check the ingredients, because it’s almost unbelievable. How can a recipe so thick and smooth contain no heavy cream???
• Easy to make. You need just a handful of pantry staple ingredients.
• Dinner will never be boring. The pasta works great as a main meal or a savory side dish. Stir in roasted vegetables or grilled tofu, and serve for a hearty plant based dinner. Bonus: you can heat up leftovers for lunch the next day!
• Omnivore friendly. My non vegan Italian family ask for this recipe at least once a month.

You may also like this Vegan Mac And Cheese

Step by step video

Above, watch the vegan garlic pasta recipe video

My favorite dairy free pasta dinner

Readers often tell me that they would love to eat healthier or try more meatless recipes, but they just do not have time to cook elaborate from-scratch healthy food every night.

As a new mom, I completely understand. And it’s why I am a huge fan of comforting, easy meals that take longer to eat than to cook.

This homemade pasta may just be my all-time favorite. The entire preparation takes under 10 minutes, from start to finish.

It’s totally vegan, and you will want to put the sauce on pretty much everything.

Noodles, rice, veggies, french fries, Vegan Meatballs, nachos, chocolate bars…

Maybe not that last one. Please do not mix chocolate bars and garlic sauce. It is probably not a good idea.

Then again, you never know.

(Seriously though, I wouldn’t recommend it.)

For dessert, try these Vegan Brownies

Key ingredients

Cashews – Look for unsalted raw cashews at the grocery store, or use raw cashew butter if you do not own a high speed blender. You can substitute unsalted roasted cashews if you want a smoky, nutty flavor. And I’ve included two nut free options in the recipe box below.

Nondairy milk – Coconut milk, oat milk, or soymilk yield an extra creamy vegan sauce. Or go with almond milk for a low calorie option. I suggest an unsweetened milk… unless you think vanilla flavored pasta sounds good. I won’t judge.

Garlic – I find it easier to buy minced garlic in a jar, but chopped fresh garlic works just as well.

Onion powder & salt – A half teaspoon of onion powder adds umami flavor to the nondairy cream sauce. Salt amplifies the garlic and balances the acidity for a rich finish.

Olive oil (optional) – Sometimes I include a tablespoon of good quality olive or coconut oil to help the sauce better adhere to the pasta and add a buttery taste. However the oil free version is still delicious so it’s your choice.

Garnishes – Feel free to top your plant based pasta with black pepper or dairy free Parmesan, fresh herbs, a squeeze of lemon, or vegetarian bacon bits. I like to sprinkle on nutritional yeast, which imparts a cheesy flavor without cheese.

How to make vegan garlic pasta

1. If you are using raw cashews, start by soaking them in a bowl of water for six to eight hours. This step is optional but will give you a creamier, smoother sauce.
2. Drain the cashews and pat them fully dry. Then blend the nuts, dairy free milk, salt, minced garlic, onion powder, and optional oil in a high speed blender (like a Vitamix) until smooth. If using cashew butter, you can skip the blender and whisk everything together by hand with a spoon or wire whisk.
3. Cook pasta of choice until al dente, following the package directions. Drain but do not rinse, because rinsing noodles washes away the starch and makes it harder for sauces to stick to their surface.
4. Heat the white sauce in a small saucepan or in a microwave safe dish just until it begins to boil. Pour sauce over the cooked pasta and divide among four plates or bowls. Garnish each serving as desired.
5. I like to serve the recipe with a small side tomato and spinach salad. It’s also tasty if you stir in roasted broccoli, mushrooms, brussels sprouts, or a vegan protein source for a healthy and filling one bowl meal.
6. If you find yourself with leftovers, store them in a covered container in the refrigerator for up to four days. Reheat leftover pasta in the microwave or on the stove top, or bake it in the oven. You can also serve the recipe cold, turning it into a quick vegan pasta salad.

The vegan recipe was adapted from this Cashew Alfredo Sauce.

Print

Creamy Vegan Garlic Pasta

This delicious vegan garlic pasta recipe is an easy side or main dish for dinner. And leftovers reheat well for lunch the next day!

Course Main Course

Cuisine Italian

Keyword alfredo, cashews, garlic, pasta

Total Time 10 minutes minutes

Servings 4 servings

Calories 130kcal

Author Katie Higgins

Ingredients

• 3/4 cup raw cashews or 6 tbsp cashew butter (90g)
• 1 cup unsweetened nondairy milk (240g)
• 1 1/2 tbsp minced garlic (22g)
• 3/4 tsp salt
• 1/2 tsp onion powder
• 1 tbsp olive oil (12g) (optional)
• 3 tbsp nutritional yeast (12g) (optional for garnish)
• 8 oz dry pasta of choice (230g)

Instructions

• 1. If using raw cashews, I like to first soak them in a bowl of water for about 6 hours. (When time is up, drain off all the water and pat dry.) This step is optional but yields a smoother vegan sauce.
• 2. Blend the nuts, dairy free milk, salt, garlic, onion, and optional oil in a high speed blender (like a Vitamix) until completely smooth. If using cashew butter, simply whisk all of the ingredients together with a spoon or wire whisk.
• 3. Cook your pasta (or pasta alternative) according to the package directions. Drain, but do not rinse the noodles.
• 4. Heat up the cream sauce in a small saucepan or in the microwave. Then pour over the cooked pasta. Garnish as desired, and serve.
• 5. Store leftover vegan pasta in a covered container in the refrigerator for up to four days, and reheat before enjoying.
• View Nutrition Facts

Video

Notes

For nut free, try my Cauliflower Alfredo or Vegan Alfredo Sauce.

 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 7g | Protein: 5.7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 430mg | Potassium: 133mg | Fiber: 1g | Sugar: 0.7g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

10 simple vegan pasta recipes

Creamy Red Pepper Alfredo Pasta

Vegan Ramen

Pumpkin Mac And Cheese

Lemon Pasta (One pot recipe)

Vegan Stuffed Shells

Vegan Cacio e Pepe

Avocado Alfredo

Vegan Cheese Sauce

Healthy Mac And Cheese

Homemade Spaghettios

The post Creamy Vegan Garlic Pasta appeared first on Chocolate Covered Katie.

This healthy chocolate banana ice cream recipe is quick to make and so delicious. Plus, it’s completely dairy free, gluten free, and vegan!

What makes this the best chocolate banana ice cream?

• Easy to whip up at home. You need just 3 ingredients plus a pinch of salt.
• More chocolate. Most chocolate nice cream recipes call for a tablespoon or two of cocoa powder. This recipe uses an entire third cup, for extra chocolatey goodness.
• Ice cream shop taste. A direct quote from my mother, the first time I served the healthy dessert to my family: “It tastes like a dark chocolate covered banana!”
• High fiber. Just one serving of this decadent chocolate frozen treat gives you over twenty five percent of the daily value for fiber.
• No sugar added. Not even honey or maple syrup. Banana adds natural sweetness, so there’s no need to add any sugar or sweetener at all.

You may also love this Chocolate Banana Bread

Step by step recipe video

Healthy chocolate banana dessert

I’ve been making dark chocolate banana ice cream, or “nice cream,” for over a decade.

Any time I find myself with extra ripe bananas on the counter, I’ll throw them into the freezer to blend into a nutritious fruit sweetened dessert.

It’s cheaper and healthier than store bought chocolate ice cream, with much less saturated fat as well. And it easily satisfies even the most intense chocolate craving.

The best part is that you can customize the base by adding different mix ins to create endless flavors. It feels like Baskin-Robbins or Dairy Queen in my very own kitchen.

Yet at the same time, this homemade chocolate nice cream is low calorie, naturally sweetened, and rich in antioxidants, vitamins, and minerals.

Key ingredients

Bananas – The recipe calls for three ripe bananas. You’ll know the fruit is ripe when the peels turn least partially brown and spotted. Fully brown bananas are great for nice cream too.

Cocoa Powder – Honestly, you can’t go wrong! Unsweetened cocoa powder is great, hot chocolate mix is great, Dutch cocoa powder is great. I also love using raw cacao powder. Or add chocolate protein powder for high protein chocolate banana ice cream.

Vanilla Extract – Pure vanilla extract enhances both the banana and chocolate flavors. For best results, do not substitute artificial or imitation vanilla.

Salt – Professional chefs know that adding just a pinch of salt to your chocolate desserts will deepen the rich chocolate taste.

Almond Butter – Optional almond butter gives the ice cream additional richness and creaminess. You can use any nut or seed butter. I especially love Homemade Nutella, or peanut butter, which tastes like a chocolate peanut butter cup in healthy ice cream form!

Toppings – Stir in or sprinkle on whatever your heart desires. For a decadent chocolate banana ice cream sundae, add mini chocolate chips, chocolate syrup, hot fudge sauce, or chopped caramels. Or go with a healthier option like sliced strawberries, raspberries, blueberries, shredded coconut, walnuts, or pecans.

Key equipment

Freezer – You’ll need a freezer to freeze the bananas.

Blender – For the smoothest and creamiest results, use either a high speed blender, like a Vitamix, or a standard size food processor. I’ve also included a Ninja Creami option below.

The recipe does not require an ice cream maker. However, you can mash everything together and churn in an ice cream machine if you do wish to use one instead of a blender.

Ice cream scoop – This is not required, but it’s nice to have if you want that classic ice cream parlor look. Taste-wise, a spoon works just as well for scooping the ice cream from the blender.

Ice cream cones – Have cake cones, waffle cones, or bowls and spoons on hand for serving… unless you want to eat the ice cream straight from the blender. I am not going to judge you because I’ve definitely done this too.

How to make chocolate nice cream

1. Start by peeling the bananas, slicing them into large pieces, and freezing. You can do this step days or even weeks in advance, for an almost instant snack or dessert as soon as a craving hits.
2. Add the frozen bananas, cocoa powder or protein powder, pure vanilla extract, salt, and optional nut butter to a high speed blender or a food processor.
3. Blend until completely smooth, stopping to scrape down the sides of the machine as needed. It should have a chocolate banana soft serve consistency after blending.
4. Use a spoon to stir in any mix ins or toppings you want at this time.
5. Enjoy right away, or transfer to a container and freeze for about thirty minutes if you prefer a firmer ice cream texture.
6. Store leftovers in a covered container in the freezer for up to three weeks. Thaw before scooping and serving so that the ice cream will not be rock hard.

The nice cream is delicious on top of Vegan Chocolate Cake

Chocolate banana ice cream health benefits

• High in iron, potassium, fiber, and magnesium.
• Low fat and very low in saturated fat.
• Each chocolatey serving packs in up to 16.5 grams of protein.
• Cholesterol free, trans fat free, and added sugar free.
• A much lower calorie alternative to popular premium ice cream brands like Haagen Dazs, Blue Bell, or Ben & Jerry’s.
• No gums, stabilizers, preservatives, or artificial sweeteners.

The recipe was adapted from my Vegan Chocolate Ice Cream and this Banana Ice Cream.

Print

Chocolate Banana Ice Cream

This is the best chocolate banana ice cream recipe you will ever find, with just a few healthy ingredients and more chocolate than similar recipes!

Course Dessert

Cuisine American

Keyword banana, chocolate, ice cream, nice cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 140kcal

Author Katie Higgins

Ingredients

• 3 bananas (320g) (For banana free, make Almond Milk Ice Cream)
• 1/3 cup unsweetened cocoa powder or chocolate protein powder (15g)
• 1/4 tsp pure vanilla extract
• 1/8 tsp salt
• 3 tbsp peanut butter or almond butter (45g) (optional)
• 2 tbsp mini chocolate chips (22g) (optional)

Instructions

• *See above for Ninja Creami chocolate banana ice cream.
• 1. Peel bananas, slice into large pieces, and freeze. This step can be done days or even weeks in advance.
• 2. Blend frozen bananas, cocoa powder or protein powder, vanilla, salt, and optional nut butter in a high speed blender or food processor. Stop to scrape down the sides as needed, and blend until smooth.
• 3. Use a spoon to stir in any mix ins you wish.
• 4. Enjoy as a soft serve treat. Or transfer to a container and freeze about thirty minutes for a firmer chocolate banana ice cream texture.
• 5. Store leftovers in the freezer for up to three weeks. Thaw until easy to scoop into bowls or ice cream cones.
• View Nutrition Facts

Video

Notes

Readers also love this dairy free Coconut Ice Cream.

 

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 38g | Protein: 16.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 140mg | Potassium: 916mg | Fiber: 7.8g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg

More chocolate banana recipes

Chocolate Banana Cake

Healthy Chocolate Fudge

Oatmeal Banana Bread

Chocolate Smoothie

Peanut Butter Popsicles

Banana Chocolate Chip Cookie Bars

Banana Oatmeal Cookies

Healthy Chocolate Cake

The post Chocolate Banana Ice Cream appeared first on Chocolate Covered Katie.

Nutella rice krispie treats are quick to prepare and impossible to resist. No bake crunchy rice cereal bars, with chocolate and Nutella? Your favorite childhood snack bars just got WAY better!

Why you’ll love these Nutella rice krispie treats

Just 6 ingredients. You may already have the ingredients in your kitchen pantry.

Easy to make at home. Simply combine everything in a bowl, spread into a pan, and press down firmly. There’s no oven required.

No marshmallows. Unlike many other Nutella krispie treat recipes, this one is made without marshmallows or marshmallow fluff. The recipe can also be gluten free, dairy free, and vegan.

Crowd friendly & fun to eat. I recently made the recipe for a neighborhood summer block party, and they received rave reviews from guests of all ages. Take a tray of these chocolatey Nutella squares to your next party or event, and watch how fast the entire plate is gone!

You may also like Homemade Bounty Bars

Step by step recipe video

Key ingredients

Nutella – Use any store bought or homemade chocolate hazelnut spread. I like to whip up my own vegan Nutella, because it’s easy to make and less expensive than the jarred kind, with fewer ingredients and less sugar.

Rice krispies cereal – This can be a crisped rice cereal or another small shape cereal, including classic Kellogg’s Rice Krispies, Nature’s Path organic gluten free Crispy Rice Cereal, or your favorite keto cereal.

Cocoa powder – The recipe calls for a fourth cup of unsweetened cocoa powder or chocolate protein powder for a high protein version.

Sweetener – A sticky sweetener holds the bars together. Try honey, agave, pure maple syrup, or a sugar free alternative.

Vanilla – Pure vanilla extract compliments the chocolate and hazelnut flavors.

Salt – The salt is not needed for texture or structure, but it makes a big difference in taste. I highly recommend not leaving it out.

Chocolate chips (optional) – If you are a chocoholic who believes there’s no such thing as too much chocolate, dip each bar in melted chocolate chips. You won’t regret it.

How to make Nutella krispie treats

1. Line the bottom of an eight inch square baking pan with wax or parchment paper. Or use a smaller pan for thicker krispie squares. Set this pan aside.
2. Stir the crisp rice cereal, cocoa powder or protein powder, and salt in a large mixing bowl. Then stir in the chocolate hazelnut spread, agave or honey (or other liquid sweetener), and pure vanilla extract until well mixed. Make sure to coat all the krispies.
3. Transfer the mixture to your prepared pan, and use a second sheet of parchment paper to press down very firmly. (See the recipe video for a visual.) Really press it down!
4. Refrigerate or freeze until chilled.
5. Meanwhile, make the optional chocolate topping by melting the chocolate chips either in the microwave or using the double boiler method on the stove top. Stir a teaspoon of coconut oil into the melted chocolate sauce if you want a smoother consistency.
6. Pour the chocolate over the Nutella bars and spread out evenly with a spatula or spoon. (If you prefer, you can also slice and then dip the bottom of each chocolate hazelnut bar individually into melted chocolate.)
7. Refrigerate the pan just until sauce is no longer wet. Slice into bars or squares and serve.
8. Store any leftovers covered in a cool, dry place on the counter for up to two days. Or refrigerate in a covered container for up to a month. Or freeze in an airtight container for up to three months. They are really good straight from the freezer!

Katie’s favorite variations of the recipe

• Use chocolate peanut butter instead of Nutella.
• Stir a handful of freeze dried strawberries in with the krispies.
• Add mini chocolate chips or white chocolate chips, chopped pecans, or chocolate sprinkles on top of the melted chocolate before it sets.
• Stir half a cup of finely chopped caramels or pitted dates into the batter.
• Sprinkle crushed Oreo cookies, pretzels, or flaky sea salt over everything.
• Turn them into healthy Nutella protein krispie treats by substituting the cocoa powder for an equal amount of chocolate protein powder.

Print

Nutella Rice Krispie Treats

No bake chocolate Nutella rice krispie treats are easy to make for snack or dessert, with just six ingredients!

Course Dessert, Snack

Cuisine American

Keyword chocolate, nutella

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 9 bars

Calories 100kcal

Author Katie Higgins

Ingredients

• 3 cups crisp rice cereal (85g) (or any low carb or gluten free small shape cereal)
• 2 tsp pure vanilla extract (10g)
• 1/2 tsp salt
• 2/3 cup Nutella or Homemade Nutella (160g)
• 1/2 cup honey or agave (120g)
• 1/4 cup cocoa powder (20g) or chocolate protein powder
• 3 oz chocolate chips (optional for topping)

Instructions

• 1. Stir rice krispie cereal, cocoa or protein powder, and salt in a large mixing bowl. Then mix in the Nutella, sweetener, and vanilla until well mixed.
• 2. Transfer to an 8 inch square pan lined with parchment paper. (Or use a smaller pan for thicker bars.) Use a second sheet of parchment to press down very firmly.
• 3. Refrigerate or freeze the Nutella rice krispie treats until chilled.
• 4. Make the optional chocolate coating by carefully melting the chocolate chips in the microwave or on the stove top. Stir in a teaspoon of coconut oil if you want a smoother sauce.
• 5. Pour chocolate over the bars and use a spatula or spoon to spread it out evenly. Refrigerate about ten minutes to set the chocolate, then slice into bars or squares.
• 6. Store leftovers covered on the counter for two days, or in the refrigerator or freezer for longer term storage.
• View Nutrition Facts

Video

Notes

Also make sure to try this easy Chocolate Mug Cake.

 

Nutrition

Serving: 1bar | Calories: 100kcal | Carbohydrates: 14g | Protein: 5.5g | Fat: 2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 27mg | Fiber: 1.5g | Sugar: 8g | Vitamin A: 12IU | Calcium: 10mg | Iron: 3mg

More ways to use Nutella

2 Ingredient Nutella

Protein Bars

Pistachio Nutella

Nutella Banana Bread

Pumpkin Nutella

Nutella Crescent Rolls

Homemade Ferrero Rocher

The post Nutella Rice Krispie Treats appeared first on Chocolate Covered Katie.

These chewy chocolate coconut bars feature three layers of buttery coconut and melted chocolate. They taste like a magic cookie bar combined with an inside-out Mounds bar!

Why you’ll love these easy chocolate coconut bars

No bake treats. The bars come together in minutes, with no oven required. It’s the perfect snack or dessert for a hot summer day.

Easy to make at home. You need just 5 ingredients!

Freezer friendly. Prepare a big batch and store them in the freezer, for instant happiness whenever you’re craving chocolate and coconut.

Good for feeding a crowd. The coconut fudge bars are easy to transport or leave out unrefrigerated, meaning they are a great choice for parties, potlucks, book clubs, or any other time you need a crowd pleasing recipe in a hurry.

Customizable. You can create endless different flavors, with sugar free, gluten free, keto, dairy free, egg free, paleo, and vegan options all included.

You may also like this Coconut Ice Cream

Step by step recipe video

Key ingredients

Coconut – The recipe calls for three and a half cups of shredded unsweetened coconut. For best results, do not use sweetened coconut because the bars will taste too sweet. To avoid crumbly bars, I also recommend against substituting low fat shredded coconut.

Chocolate Chips – I like dark chocolate chips. Semi sweet or no sugar chocolate chips work, as do chopped chocolate bars.

Sweetener – This can be a liquid sweetener, like pure maple syrup or agave or honey. Or you can do a low carb and sugar free version with stevia or powdered erythritol and water.

Coconut Oil – Choose either unrefined or refined coconut oil, or an equal amount of melted coconut butter. Do not omit this ingredient or swap it for vegetable oil, because coconut oil hardens when chilled and helps the bars to properly set.

Salt – Just a little salt adds dimension and keeps the bars from tasting flat. You can technically leave it out, but only if you must.

Vanilla Extract (optional) – I like to include half a teaspoon of pure vanilla extract, to enhance the sweet coconut flavor.

Almond Butter (optional) – A third cup of almond butter adds healthy fats and protein, plus a smooth finish to the chocolate. It also gives you a thicker chocolate layer. You can omit the almond butter if you prefer. (If you want tree nut free bars but still want a thicker chocolate layer, just add more chocolate chips.)

How to make chocolate coconut bars

1. Line an eight inch square pan with parchment paper or wax paper. Set this pan aside.
2. Throw the shredded coconut and coconut oil, sweetener, vanilla extract, and salt into a food processor. Blend until evenly combined. (If you do not own a food processor, you can stir everything together by hand. It is best to increase the coconut oil by two tablespoons if stirring by hand, to keep the base from crumbling.)
3. Spread about two thirds of the coconut mixture into your prepared pan. Press down really well with your hands or a large spoon or a sheet of parchment paper.
4. Carefully melt the chocolate chips in a heat safe bowl. You can microwave one minute, stir, then microwave in ten second increments, stirring after each. Or melt the chocolate using the double boiler method on the stove top.
5. Stir the optional almond butter into the chocolate sauce until completely smooth. Then spread over the layer of coconut in the baking pan.
6. Finally, disperse the remaining coconut over the chocolate. Refrigerate or freeze until firm enough to slice into squares or bars.
7. Outdoors on a cool day or in a cool indoor environment, the no bake snack bars can sit out unrefrigerated. Store any leftovers in a covered container in the refrigerator or freezer for up to a month.

Katie’s favorite flavor variations

Cherry: Decrease the sweetener in the recipe below by one tablespoon. Blend two tablespoons of cherry jam in with the coconut, for your very own homemade Australian Cherry Ripe bars.

White Out: Swap the dark or semi sweet chocolate chips for white chocolate chips. Or butterscotch chips, cinnamon chips, or Vegan Peanut Butter Chips. Or… you get the picture.

Chocolate Strawberry: Add a layer of thinly sliced strawberries over top of the chocolate layer. This same idea works with raspberries, blueberries, or sliced bananas as well.

Peanut Butter: Use creamy or crunchy peanut butter instead of the almond butter. Chocolate coconut peanut butter? Yes, please!

Caramel: Spread melted caramels or Coconut Caramel over top of the chocolate layer.

Toasted Coconut: Before blending, toast the shredded coconut in a pan over low heat just until it begins to turn light brown. (It will turn darker brown as it cools.) Proceed with the recipe.

Almond Joy: The original version tastes like a Mounds Bar candy bar. Turn it into an almond joy by simply pressing a whole almond into the top of each sliced bar.

The bars were adapted from my Coconut Balls and these Homemade Bounty Bars.

Print

Chocolate Coconut Bars

Sweet coconut surrounds a rich chocolate center in these no bake chocolate coconut bars. It’s no wonder the recipe is such a huge crowd pleaser!

Course Dessert

Cuisine American

Keyword almond butter, chocolate, coconut, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 25 bars

Calories 100kcal

Author Katie Higgins

Ingredients

• 3 1/2 cups shredded unsweetened coconut (210g)
• 1/4 cup pure maple syrup or honey (60g), or stevia equal in sweetness to 1/4 cup
• 1/2 cup melted coconut oil or coconut butter (100g)
• 3 tbsp water or additional coconut oil, only if using stevia
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract (optional)
• 1 1/2 cup chocolate chips or sugar free chocolate chips (270g)
• 1/3 cup almond butter (80g) (optional)

Instructions

• *For seven fun flavor variations, see above.
• 1. Line the bottom of an eight inch square pan with parchment paper. Set aside.
• 2. Process the coconut, oil, sweetener, vanilla, and salt in a food processor until evenly mixed. (You can technically stir by hand, but I recommend adding two tbsp extra oil to avoid crumbly bars.)
• 3. Firmly press down about 2/3 of the blended coconut into the bottom of the pan.
• 4. Carefully melt the chocolate chips in a heat safe bowl. You can use the microwave (heat one minute, stir, then heat in 10 second increments and stir after each) or the double boiler method.
• 5. Stir the optional almond butter into the melted chocolate. Spread over the coconut layer.
• 6. Scatter remaining coconut on top of the chocolate layer. Then chill the chocolate coconut bars in the refrigerator or freezer until firm enough to slice into squares.
• 7. The recipe is fine to leave out in a cool room for a few hours. Refrigerate or freeze leftovers in a covered container for up to one month.
• View Nutrition Facts

Video

Notes

Want a coconut free version? Try these Chocolate Oatmeal Fudge Bars.

 

Nutrition

Serving: 1bar | Calories: 100kcal | Carbohydrates: 6g | Protein: 1.2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 24mg | Potassium: 27mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 1IU | Iron: 2mg

More no bake chocolate snacks

No Bake Brownie Bites

Peanut Butter Truffles

Chocolate No Bake Cookies

Keto Chocolate Mousse

Chocolate Protein Cookies

Homemade Chocolate Bars

Chocolate Chia Pudding

Chocolate Protein Bars

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