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.

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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.

This easy black bean protein burgers recipe is thick, hearty, and packed with over 15 grams of protein per patty!

Why I love these black bean protein burgers

As a vegan, I try to eat a varied diet and not rely on soy as my only source of protein at every meal. So I’m always looking for more plant based protein options that aren’t tofu.

These black bean burgers are quick to prepare with just five ingredients and no eggs or egg whites. It’s a perfect choice for vegans, vegetarians, flexitarians, or anyone who wants to eat healthier in general. My non vegan family members love this recipe.

In addition to being high protein, each burger contains more than 20% of the RDA for fiber.

Plus, they feature more protein and fewer calories than other homemade black bean burger recipes or store bought veggie burgers.

I may be biased, but I think both the taste and texture are much better than packaged burgers. The recipe yields four large savory patties with a tender, almost meaty texture. No crumbly or mushy burgers here!

Leftover black beans? Make Black Bean Brownies

Step by step recipe video

Black bean protein burger ingredients

The best part about this recipe is its simplicity. It calls for just a few basic pantry staple ingredients and no nuts, rice, or breadcrumbs.

Black Beans – You need one standard size (15 ounce) can of black beans, drained and rinsed. This is equal to about one and a half cups of cooked beans. So if you prefer to use dried beans, a little over half a cup dried will yield 250 grams (one and a half cups) cooked.

Since you will be rinsing, it does not matter if you go with salted or unsalted beans.

Protein Powder – The recipe uses a third cup of unsweetened protein powder, which is around one scoop. Aside from adding protein, this ingredient also acts as a stand-in for the flour or oats found in most vegetarian burger recipes.

I personally like pea protein powder. Rice, soy, pumpkin seed, or other powders also work. Just be sure to buy unflavored protein powder… unless you think the idea of vanilla or chocolate burgers sounds tasty.

Salsa – Tomato salsa adds umami flavor and moisture to the protein burger recipe. If you like spicy veggie burgers, choose a medium or hot salsa. As someone who hates spicy food, I always go with mild.

Have fun varying the taste of the burgers by trying out different types of salsas, such as chunky red, salsa verde (green), southwest corn or pineapple salsa, or smoky chipotle.

Seasonings – A fourth teaspoon each of salt and onion powder add depth of flavor. Feel free to throw in a pinch of other spices if you wish, such as ground cumin, garlic powder, paprika, black pepper, nutritional yeast, or curry powder.

How to make high protein black bean burgers

The recipe can be baked in the oven, pan fried on the stove top, or cooked in an air fryer.

1. First, drain and rinse the black beans well.
2. Next, add the beans, protein powder, salsa, onion powder, salt, and any optional seasonings to a high quality food processor.
3. Process on high, stopping occasionally to scrape down the sides so everything blends evenly. If you like chewy veggie burgers, you may wish to stop before the black bean mixture is entirely smooth.
4. Use clean hands to form hamburger sized patties. Then cook using one of the following methods:

Baked protein burgers

1. Preheat your oven to 350° Fahrenheit or 176° Celsius.
2. Line a rimmed baking sheet with parchment paper, or grease the bottom of the pan so the burgers will not stick.
3. Place the uncooked black bean patties on the prepared pan, and bake on the center rack of the oven for ten minutes.
4. Carefully flip each burger. Continue to bake another eight minutes.
5. Remove from the oven and let cool. The baked black bean burgers will continue to firm up as they cool, especially in the centers.

Fried protein burgers

1. Grease the bottom of a cast iron skillet or air fryer tray with oil or fat free cooking spray.
2. For pan frying: Heat the skillet over medium for about a minute. Then fry the patties three minutes before flipping and cooking the other side until lightly crispy on the outside and fully cooked in the middle. For air frying: Preheat the air fryer to 350° Fahrenheit or 176° Celsius. Cook the patties for five minutes, then flip and cook an additional three minutes or until cooked through to the centers.

Black bean burger serving suggestions

Top with classic burger fixings. Ketchup, lettuce, tomato, red onion, avocado, and pickles or relish all compliment the savory vegan burgers.

Make it a black bean cheeseburger. Add sliced cheddar cheese, Swiss cheese, American cheese, or your favorite dairy free cheese to the burger patties while they are still hot. This will help the cheese to melt over the surface.

Go controversial. Some people swear by sautéed mushrooms or mayo on their burgers. I think both of these sound delicious, but apparently they are two very controversial toppings.

Turn it into a meal. French fries and onion rings are the obvious choices to serve alongside a burger. Or if you want a healthier side dish, try Cauliflower Tater Tots or Broccoli Salad.

Frequently asked questions

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Black Bean Protein Burgers

Make your own healthy black bean protein burgers at home, with a savory flavor, firm texture, and just 5 ingredients!

Course Main Course

Cuisine American

Keyword beans, black beans, burger, protein, protein powder, tomato

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 4 burgers

Calories 120kcal

Author Katie Higgins

Ingredients

• 1 can black beans (or 250g cooked beans)
• 1/3 cup unsweetened protein powder (30g)
• 1/4 cup salsa (60g)
• 1/4 tsp onion powder
• 1/4 tsp salt

Instructions

• 1. Start by draining and rinsing the black beans.
• 2. Combine beans, protein powder, salsa, onion powder, salt, and any optional seasonings in a food processor.
• 3. Process on high, stopping to scrape down the sides as needed. For chewy burgers with some texture, I like to stop blending before the mixture is entirely smooth.
• 4. Form into hamburger sized patties.

Baked Black Bean Protein Burgers

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius).
• 2. Place the black bean patties on a parchment-lined baking sheet, and bake 10 minutes on the oven's center rack. Then flip and bake an additional 8 minutes.
• 3. Let cool. The centers will firm up as they cool.

Pan Fried or Air Fryer Burgers

• 1. Grease a cast iron skillet or the tray of an air fryer with oil or cooking spray.
• 2. If using an air fryer, preheat it to 350° Fahrenheit (176° Celsius). Or if pan frying, heat the skillet over medium for about a minute.
• 3. Fry each side on the stove top, flipping after about 3 minutes. Or cook 5 minutes in an air fryer, then flip and cook an additional 3 minutes.
• 4. Burgers are done when the outsides are lightly crispy and the centers are fully cooked.
• View Nutrition Facts

Video

Notes

Want even more protein? Make Protein Waffles or Protein Cheesecake.

 

Nutrition

Serving: 1burger | Calories: 120kcal | Carbohydrates: 16g | Protein: 15.5g | Fat: 0.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 160mg | Potassium: 617mg | Fiber: 5.9g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg

More high protein vegetarian recipes

Creamy Vegan Garlic Pasta

Tofu Cheesecake

Blueberry Protein Muffins

Healthy Spinach Artichoke Dip

Chocolate Protein Bars

Vegan Stuffed Shells

Protein Overnight Oats

Vegan Quiche

2 Ingredient Bagels

Chickpea Vegetable Soup

The post Black Bean Protein Burgers appeared first on Chocolate Covered Katie.

Broccoli salad is the perfect side dish for potlucks, barbecues, or Sunday dinner. The recipe makes a big batch, and there are rarely any leftovers!

Why you’ll love this broccoli salad recipe

• Quick and simple. With a creamy 3 ingredient dressing.
• Easy to customize. Toss in whatever fruit and nuts or seeds you wish.
• Picky eater approved. I hate raw vegetables, and yet I will happily polish off two servings of this crowd pleasing salad.
• Crunchy texture. The recipe has a little bit of everything: crispy, snappy, juicy, velvety… If you like texture, you will love this homemade broccoli salad.
• Sweet, tangy flavor. No boring lettuce salad here!

You’ll also love this Healthy Spinach Artichoke Dip

Step by step recipe video

Mom’s broccoli salad

There are many broccoli salads in the world. But in my (possibly slightly biased) opinion, this is the world’s best. Every time we serve it, people are always asking for the recipe!

The salad came about in the same way all of the best recipes are formed: by years and years of serving it at family gatherings and making small improvements each time.

It was originally my mother’s recipe. After trying a cheddar and bacon broccoli salad at a neighborhood block party over three decades ago, she wanted to put her own spin on the broccoli salad idea.

Using healthier ingredients, she came up with the version I am sharing today. It’s been at every single summer picnic, Easter brunch, and Thanksgiving holiday table I can remember. And it gets rave reviews from guests each time.

Key ingredients

Broccoli – You need eight cups of raw broccoli, which is equal to about three heads of broccoli. I always like to buy four heads just in case.

Grapes – I prefer red seedless grapes, as opposed to green grapes, because their reddish purple hue adds beautiful color to the salad. Raisins or dried cranberries can be substituted for grapes.

Mayo – Buy classic full fat mayonnaise or a vegan alternative (such as Vegenaise) for the best flavor and creaminess. I have never tried fat free mayo spread here.

Almonds (optional) – This ingredient imparts a fun crunch. I buy toasted slivered almonds from Trader Joe’s. If you prefer, you can toast raw almonds in a frying pan for about five minutes or until lightly browned. Watch the nuts carefully and stir frequently so they do not burn.

Sugar – The vegetable salad works with traditional granulated white sugar, cane sugar, date sugar, or a sugar free substitute. Pure maple syrup and honey are also fine.

Vinegar – White vinegar or apple cider vinegar balances the sweetness of the dressing.

Extra broccoli left over? Add it to a Coconut Curry

Broccoli salad health benefits

• High fiber
• Low calorie
• High in vitamin C and vitamin K
• Low saturated fat
• Vegan, gluten free, and refined sugar free options

How to make the best broccoli salad

1. First combine the vinegar, sugar, and mayo in a mason jar or any jar with an airtight lid.
2. Make sure the lid is on tightly, then shake very well. To save time, this step can be done hours or even days in advance if you wish. Store the vinaigrette in the refrigerator while you assemble the salad.
3. Cut the broccoli into bite size florets, discarding most of the stems or saving them for a later use. Slice the grapes into quarters and finely chop the red onion.
4. Add the chopped broccoli and grapes to an extra large bowl, then toss them with the diced red onion and toasted almonds until evenly mixed.
5. Keep the dressing and salad separate until ready to serve, especially if you are transporting the recipe to a party or event. This tip ensures a fresh, crisp texture.
6. Pour the mayo dressing over the broccoli mixture, and stir well to evenly coat the fruit and vegetables. Each stalk of broccoli should look shiny with dressing.
7. Serve cold, as an appetizer or a side dish salad. Or add a can of black beans for a more filling one-bowl meal.
8. Refrigerate leftover salad in a covered container for up to five days, and enjoy it as an easy lunch or side at dinner. Leftovers make a great portable work option, with no oven or microwave required.

Print

Broccoli Salad

This is the best broccoli salad recipe you will ever try, featuring crisp broccoli, crunchy almonds, and a simple 3 ingredient dressing!

Course Salad

Cuisine American

Keyword broccoli, grapes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 160kcal

Author Katie Higgins

Ingredients

• 8 cups broccoli florets (500g)
• 1 1/2 cups red seedless grapes (240g) or 1 cup raisins
• 1/2 cup diced red onion (70g)
• 2/3 cup toasted slivered almonds (80g) (optional)
• 1 cup mayonnaise or dairy free mayo (220g) (see above for substitutions)
• 1/4 cup sugar (48g)
• 1 tbsp white vinegar (15g)

Instructions

• 1. To make the broccoli salad, start by adding the vinegar, sugar, and mayo to a lidded jar. Shake very well. (This step can be done days in advance if you want to save time.) Store the jar covered in the refrigerator while you assemble the salad.
• 2. Slice the grapes into quarters. Toss the broccoli florets, grapes, red onion, and toasted almonds in a extra large serving bowl until evenly mixed.
• 3. To ensure a crisp texture and fresh taste, I keep the vegetable salad and dressing separate until ready to eat. This also makes transportation easier if you are bringing the recipe to a party or event.
• 4. Before serving, pour the dressing over the broccoli salad and stir to coat all ingredients. Serve cold, and enjoy.
• 5. Refrigerate any leftovers in a covered container for up to five days.
• View Nutrition Facts

Video

Notes

Want more salads? Make Sweet Potato Salad or Avocado Salad.

 

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 10g | Protein: 2.5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 130mg | Potassium: 287mg | Fiber: 2.2g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 80mg | Calcium: 38mg | Iron: 1mg

More easy side dish recipes

Vegan Sweet Potato Casserole

Cauliflower Soup

Strawberry Gazpacho

Cauliflower Tater Tots

Quinoa Pizza Bites

Chickpea Vegetable Soup

Kale Chips

Buffalo Cauliflower Wings

The post Broccoli Salad appeared first on Chocolate Covered Katie.

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.