These chocolate covered pistachio popsicles are extra creamy and packed with pistachio flavor!

Why you’ll love these pistachio pops

• Easy to make with just 5 ingredients + dark chocolate coating.
• They’ll remind you of pistachio pudding pops. No icy texture here!
• Dairy free, egg free, sugar free, and gluten free options are all included.
• It’s a fun activity for the whole family, and you can whip up the frozen treats without an ice cream machine or stand mixer.
• The chocolate is optional and the popsicles are delicious either way. I like to add the chocolate because it’ll taste like a vegan Magnum pistachio ice cream stick.

Also try these Peanut Butter Popsicles

Full recipe video

Key ingredients

Pistachio butter – You will need half a cup of either pistachio butter or pistachio cream for the recipe. I like to save money by making my own one ingredient pistachio butter at home, but store bought jars work too.

Milk of choice – Almost any milk will do, although some yield creamier results than others. As a vegan, I like oat milk, coconut milk, or low calorie almond milk.

Want more protein? Replace up to half of the milk with your favorite high protein yogurt.

Sweetener – This can be radiational white sugar, unrefined sugar, pure maple syrup or honey. For sugar free pistachio popsicles, try allulose, monk fruit, or xylitol.

Vanilla extract – Use pure vanilla extract, not imitation vanilla flavoring. I also often love to stir in up to a half teaspoon of ground cardamom as well.

Salt – A fourth teaspoon of salt adds flavor depth to the recipe and balances the sweetness. I do not recommend omitting the salt, because the taste is much better with it included. However, it does not affect the texture if you wish to scale back and see what you think.

Chocolate pistachio popsicles

If you want your homemade popsicles to taste like a Dubai chocolate bar, dip each frozen pop in melted chocolate and sprinkle with crushed pistachios before serving.

Melt the chocolate chips (or chopped chocolate bars) first, either in the microwave or using the double boiler method.

Then stir in two tablespoons of optional coconut oil or vegetable oil for a smoother coating.

Dip the popsicles into the chocolate, then immediately add the crushed pistachios before the sauce has a chance to dry into a hard chocolate shell. This helps the nuts better adhere.

Voila! Your very own homemade Pistachio Magnums.

While the popsicle sticks are out, make DIY Buster Bars

How to make homemade pistachio popsicles

1. Gather your ingredients and a popsicle mold or small paper cups and popsicle sticks.
2. Combine the milk, pistachio butter, sweetener, salt, and pure vanilla extract in a large measuring cup or small blender.
3. You can either stir in the optional crushed pistachios now or reserve them to sprinkle on top after freezing.
4. Use a blender, hand blender, or fork to whip all ingredients until evenly mixed. For best taste and texture, it is important to make sure the pistachio butter is fully incorporated.
5. Divide the mixture into the ice pop molds or cups. Add sticks and freeze until hard.
6. Remove from the popsicle molds and dip in optional melted chocolate. Garnish with crushed pistachios, sprinkles, or cacao nibs if desired.
7. Store leftovers covered in the freezer for up to three months.

The recipe was adapted from this Coconut Ice Cream.

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Pistachio Popsicles

Make these easy pistachio popsicles at home for a delicious treat with just 5 ingredients, plus egg free, dairy free and gluten free options included!

Course Dessert

Cuisine Middle Eastern

Keyword pistachio

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 popsicles

Calories 80kcal

Author Katie Higgins

Ingredients

• 2 cups milk of choice (480g)
• 1/2 cup Pistachio Butter (120g)
• 6 tbsp sweetener of choice (72g)
• 1/4 tsp salt
• 2 tsp pure vanilla extract (10g)
• 6 oz chocolate chips (optional for coating)
• 2 tbsp coconut oil (optional for coating)
• 3 tbsp crushed pistachios (optional for garnish)

Instructions

• 1. Gather all ingredients and a popsicle mold or paper cups and popsicle sticks. (I used and recommend these silicone popsicle molds.)
• 2. Blend milk of choice, pistachio butter, sweetener, salt, and vanilla in a small blender or with a hand blender or fork until pistachio butter is evenly incorporated and all ingredients are fully mixed.
• 3. Either stir in the optional crushed pistachios or reserve them to add later.
• 4. Pour mixture into the molds or cups, add sticks, and freeze until hard.
• 5. Make the chocolate shell coating (if using) by melting chocolate chips in a microwave or using the double boiler method. Stir in the coconut oil to create a smooth sauce.
• 6. Remove the pistachio popsicles from the molds and dip in chocolate. Immediately sprinkle on crushed pistachios or other garnishes of choice before the chocolate sauce hardens.
• 7. Freeze leftovers in a covered container for up to three months.
• View Nutrition Facts

Video

Notes

Want more pistachios? Make Pistachio Overnight Oats.

 

Nutrition

Serving: 1popsicle | Calories: 80kcal | Carbohydrates: 4g | Protein: 3.9g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.6g | Sodium: 140mg | Potassium: 129mg | Fiber: 2g | Sugar: 0.8g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg

Easy frozen snack ideas

Almond Milk Ice Cream

Healthy Chocolate Fudgsicles

Lemon Frozen Yogurt

Chocolate Sorbet

Dole Whip

Coffee Granita

Keto Ice Cream

The post Pistachio Popsicles appeared first on Chocolate Covered Katie.

Bursting with fresh strawberries in each pillow soft bite, these easy strawberry sweet rolls are perfect for a fancy breakfast or brunch!

Why you’ll love strawberry sweet rolls

• The recipe is super quick, with just 4 ingredients + homemade cream cheese frosting!
• No yeast, no stand mixer, and no waiting hours for the dough to rise.
• There’s just something about the vibrant pink color and impossibly fluffy texture of these hot-from-the-oven strawberry buns that will make anyone who tries them fall in love.
• Serve a batch to your family for Mother’s Day brunch or any time you find yourself with an abundance of ripe summer strawberries. The sweet strawberry rolls are sure to impress!

Readers also love this Strawberry Sorbet

Step by step recipe video

Key ingredients

Strawberries – The recipe is packed with over a cup of either fresh or frozen strawberries. If using frozen, be sure to fully thaw the berries and blot away all excess liquid before dicing.

Dough – Using pizza dough (packaged or homemade) is one of my favorite breakfast sweet roll shortcuts, because there’s no need to proof the yeast or knead the dough and wait for multiple rises. All of the hard work has been done for you ahead of time.

Look for refrigerated pizza dough in the prepared food section of many grocery stores, or you may swap it out for a basic bread dough or sourdough instead. Alternatively, use the dough from your favorite cinnamon roll recipe or these Vegan Cinnamon Rolls.

For gluten free strawberry rolls, buy a gluten free pizza dough or make your own from scratch.

Sugar – Any granulated white or brown sugar will work. I like unrefined raw cane sugar, which adds a subtle caramel flavor. To prepare added sugar free sweet rolls, choose an all purpose sweetener without sugar, like xylitol or granulated monk fruit.

Cornstarch – Stirring a tablespoon of cornstarch or two tablespoons of flour in with the berries is important because it helps to thicken the filling so it does not just ooze out when baking.

Coconut oil – Three tablespoons of coconut oil or butter will add richness and a buttery taste. For heart healthy oil free rolls, use softened almond butter or cashew butter instead.

Cinnamon (optional) – I recommend a fourth teaspoon of ground cinnamon in the filling for added depth of flavor.

Cream cheese frosting ingredients

You can honestly glaze these rolls with anything you wish, such as traditional buttercream, store bought vanilla frosting, or a simple glaze.

I’ve included my own classic cream cheese icing recipe below, because it is my personal favorite. If you choose this frosting option, here is everything you need to make it.

Cream cheese – The recipe calls for four ounces of full fat cream cheese or vegan cream cheese. I have not tried substituting low fat cream cheese or Greek yogurt, but feel free to experiment.

Powdered sweetener – The frosting uses standard confectioner’s sugar, also called powdered sugar or icing sugar. Or use an equal amount of any powdered sweetener without sugar that measures like powdered sugar.

You can also make your own powdered sugar by blending white, coconut, or unrefined date sugar in a blender or food processor until fine and powdery.

Milk of choice – Add one tablespoon milk or dairy free milk, or more as desired to thin out the glaze to your preferred texture. As a fun flavor spin, sub half of the milk for brewed coffee, chai tea, or espresso.

Vanilla – I like to blend in half a teaspoon of pure vanilla extract to compliment the natural sweetness of the strawberries.

How to make homemade strawberry sweet rolls

1. Gather all of your ingredients ahead of time, and read through the recipe instructions.
2. Take out the pizza dough from the refrigerator and let it come to room temperature.
3. Preheat the oven to 350° Fahrenheit or 176° Celsius.
4. Meanwhile, use a rolling pin to roll out the pizza dough on a nonstick floured surface. You want to roll it out into as thin of a rectangle as possible, under an eighth of an inch in thickness. A thinly rolled dough will give you more gooey strawberry filling in each bite.
5. Spread softened butter or oil evenly over the entire surface of the rectangular dough.
6. Add the diced strawberries, sugar, cornstarch, and optional cinnamon to a medium mixing bowl, and stir until well combined.
7. Now spread the filling evenly on top of the dough, going almost all the way to the sides.
8. Tightly roll up the dough into a long log shape. Then use a sharp knife or pizza cutter to cut thin strips. It’s okay if some of the berry liquid seeps out during this process.
9. Arrange the unbaked strawberry pastries in an eight inch baking pan, and place the pan on the center rack of the preheated oven.
10. Bake 35 minutes or until soft and lightly golden in color, with bubbly strawberry filling.

Katie’s favorite recipe variations

Strawberry Lemon Rolls: Follow the base recipe below, stirring the zest of one lemon into the cream cheese frosting. Swap out the milk for lemon juice to make a quick lemon glaze. This variation is also lovely with lime or orange and orange zest.

Chocolate Chip Strawberry Rolls: Sprinkle a handful of mini chocolate chips or white chocolate chips onto the rolled out dough after adding the strawberry filling.

Strawberry Cinnamon Rolls: Increase the cinnamon in the recipe to one tablespoon.

Raspberry Sweet Rolls: Instead of diced strawberries, use an equal amount of chopped fresh raspberries or even raspberry jam. You can do other fruit as well, such as blackberries, peaches, cherries, or blueberries.

Strawberry Banana Rolls: Replace up to half of the strawberries with diced bananas. Sprinkle finely chopped walnuts or pecans over the filling before rolling up the dough.

The recipe was adapted from my Strawberry Bread and these Easy Cinnamon Rolls.

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Strawberry Sweet Rolls

This fluffy strawberry sweet rolls recipe is topped with a layer of homemade cream cheese frosting for one of the best and easiest baked goods you'll ever make!

Course Breakfast, Dessert

Cuisine American

Keyword strawberries, strawberry

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 11 strawberry rolls

Calories 120kcal

Author Katie Higgins

Ingredients

Strawberry Rolls

• 16 oz pizza dough or bread dough
• 1 1/3 cups diced strawberries (200g)
• 3 tbsp coconut oil or butter (36g)
• 1/3 cup sugar or granulated sugar free sweetener (70g)
• 1 tbsp cornstarch (8g) or 2 tbsp flour
• 1/4 tsp ground cinnamon (optional)

Cream Cheese Frosting

• 4 oz cream cheese or vegan cream cheese
• 1 1/4 cups confectioner's sugar or powdered sugar free sweetener (150g)
• 1 tbsp milk of choice, or more as needed
• 1/2 tsp pure vanilla extract (optional)

Instructions

• 1. Let pizza dough come to room temperature, then preheat the oven to 350° Fahrenheit (176° Celsius).
• 2. On a nonstick floured surface, roll out the dough into a rectangle under 1/8th of an inch thick.
• 3. Spread softened butter or oil evenly over the rectangle.
• 4. In a medium bowl, stir the strawberries, sugar, cornstarch, and optional cinnamon until well mixed.
• 5. Spread this strawberry filling over the top of the pizza dough.
• 6. Tightly roll the dough into a long log shape, then use a knife or pizza cutter to slice thin strips. Do not worry if some of the strawberry liquid seeps out.
• 7. Arrange the rolls in an 8 inch pan. Bake 35 minutes on the center rack of the oven, until dough is fully cooked and lightly golden and filling is bubbly.
• 8. Bring the cream cheese to room temperature, then use a stand mixer or hand beaters to whip cream cheese, vanilla, and about half a cup of powdered sugar until fluffy.
• 9. Slowly beat in the remaining powdered sugar. If glaze is too thick, add a tablespoon of milk or more as desired to thin it out.
• 10. Frost the strawberry sweet rolls while they are still warm, so the icing melts into the top.
• View Nutrition Facts

Video

Notes

Use leftover strawberries to top these Protein Waffles.

 

Nutrition

Serving: 1sweet roll | Calories: 120kcal | Carbohydrates: 19g | Protein: 3.5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Potassium: 40mg | Fiber: 1.8g | Sugar: 0.9g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 11mg

Easy summer breakfast recipes

Vegan Lemon Bread

Blueberry Protein Muffins

Almond Flour Zucchini Bread

Nutella Crescent Rolls

Blueberry Overnight Oats

Piña Colada Smoothie

Strawberry Oatmeal Bars

Orange Bread

Chia Pudding

The post Strawberry Sweet Rolls appeared first on Chocolate Covered Katie.

This creamy vegan iced latte recipe is smooth, chilled, refreshing, and completely dairy free!

The best vegan iced latte recipe

• Tastes like a fancy coffee shop drink, no expensive espresso machine required!
• The entire recipe takes under 5 minutes to make with just a few ingredients.
• Easy to customize for gluten free, sugar free, low carb, low calorie, or keto lifestyles.
• I whip up one of these cold vegan lattes almost every day in the summer. It’s an instant, energizing pick-me-up with minimal work and endless opportunities to create new flavors.

Readers also love this homemade Frappuccino Recipe

Step by step video

Vegan iced coffee latte ingredients

You need just three ingredients plus ice to make your own basic vegan iced lattes at home.

Espresso – The recipe tastes best with brewed espresso or strong brewed coffee. Using cold brew or medium roast coffee will also work if you prefer a more mellow iced coffee instead of a robust iced latte.

Ice cubes – This will make up the middle layer of your latte. Use any shape and size ice cubes your heart desires.

For even creamier results, swap the ice for an equal amount of oat or coconut milk ice cubes. (Freeze milk in an ice cube tray in advance.) This simple, brilliant trick prevents the iced latte beverage from turning watery as the ice melts.

Nondairy milk – Pour a fourth cup of your favorite plant based milk or nondairy creamer over the coffee and ice for a smooth, creamy finish.

Vanilla syrup (optional) – Start with half a tablespoon of regular or sugar free vanilla syrup, and add more if you want a sweeter latte. Alternatively, sweeten the vegan coffee drink with pure maple syrup or unrefined sugar, or omit the added sugar entirely.

You can also make your own vanilla syrup at home, following the recipe directly below.

What plant based milk works best for lattes?

At local cafes and mainstream chains like Starbucks, you will often see oat milk on the menu.

This is because oat milk is largely considered to be the best option to produce thick, creamy nondairy lattes and a frothy top. It foams well and is great for creating decorative latte art.

I like Oatly Barista Edition or Chobani Oatmilk, which comes in chocolate, vanilla, plain, unsweetened, or extra creamy.

Other dairy free choices that give you a rich and velvety iced latte include soymilk, coconut milk, pistachio milk, or many nondairy creamers or barista blends. Try a variety to find your personal favorites.

Of course, when it comes to iced lattes, froth and foam are much less important factors to consider. Therefore low fat options like almond milk work perfectly if you are looking for a healthier, low calorie vegan iced latte.

Also try this Pistachio Latte or Pumpkin Spice Latte

How to make a vegan iced latte

The recipe yields a single serving iced latte. Feel free to double all ingredients for two.

1. Start by pouring your espresso into a tall glass. Some people believe that using freshly brewed espresso tastes best. Others prefer to chill the coffee ahead of time so it does not melt the ice. I am personally on team chilled espresso, but this is entirely your call.
2. Stir the optional vanilla syrup or sweetener of choice into the coffee.
3. Now carefully add a cup of ice over the vanilla espresso.
4. Finally, slowly pour on your milk of choice and watch as it beautifully swirls into the glass.

That’s really all there is to it. No blender nor professional equipment are needed, and the total price clocks in at well under the $5 per serving (or more) that a similar iced drink might cost at places like Dunkin’ Donuts or Peet’s Coffee.

Vegan iced latte flavors

Mocha: Add a square or two of your favorite dark chocolate to the bottom of the glass before pouring the hot espresso over top. Garnish the finished drink with a drizzle of chocolate syrup.

Salted Caramel: Soak two Medjool dates in boiling water until soft. Drain, then blend with one tablespoon almond butter, a fourth teaspoon sea salt, plus the espresso and vanilla syrup from the base recipe below. Top with your ice and milk.

Nutella: Whisk a tablespoon of vegan Homemade Nutella into the espresso.

Matcha: Mix one teaspoon of matcha green tea powder into two tablespoons hot water to make a paste. Use this instead of the espresso in the recipe.

Other flavors: One of the most fun things about making your own iced lattes is that you get to control what ingredients to add. Try chai, cinnamon, protein powder, lavender, peppermint, cake batter, toffee, or ground cardamom.

What would be your dream dairy free iced latte flavor?

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Vegan Iced Latte

This easy vegan iced latte recipe calls for just 3 ingredients plus ice. Save money and make your own iced coffee latte at home in minutes!

Course Drinks

Cuisine American

Keyword coffee, dairy free, vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 7kcal

Author Katie Higgins

Ingredients

• 1 cup ice cubes (120g)
• 1/4 cup oat milk or milk of choice (120g)
• 2 tbsp espresso or strong brewed coffee (30g)
• 1/2 tbsp vanilla syrup (optional) (8g) or sweetener of choice if desired

Instructions

• 1. Pour espresso into a tall glass. You may use freshy brewed espresso or chill it ahead of time if you prefer.
• 2. If using, stir the vanilla syrup or sweetener of choice into the coffee.
• 3. Add all of the ice to the glass.
• 4. Finally, slowly pour the dairy free milk over everything and let it swirl into the espresso.
• 5. Enjoy your homemade vegan iced latte cold.
• View Nutrition Facts

Video

Notes

Want more coffee recipes? Make Coffee Granita or this Vegan Coffee Cake.

 

Nutrition

Serving: 1latte | Calories: 7kcal | Carbohydrates: 0.1g | Protein: 0.5g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 50mg | Potassium: 235mg | Calcium: 55mg

More dairy free drink recipes

Orange Smoothie

Vegan Hot Chocolate

Avocado Smoothie

Piña Colada Smoothie

Vanilla Protein Frosty

Frozen Lemonade

The post Vegan Iced Latte appeared first on Chocolate Covered Katie.

With just three ingredients and no baking required, this is the easiest homemade chocolate protein bars recipe you will ever find!

Why you’ll love these chocolate protein bars

• Extra chocolatey. They taste like chocolate brownies, yet are healthy at the same time.
• Soft, chewy texture. Both the flavor and texture are so much better than packaged protein bars. It’s not even a contest.
• More protein per bar. You get over 20 grams of protein in just one bar, with fewer net carbs and similar calories to popular grocery store brands like Barebell, Quest, and RXBAR.
• Easy to customize. Vary the flavors and ingredients to suit your own personal tastes and diet. The bars can be dairy free, sugar free, low carb, keto, gluten free, and vegan.
• Balanced post workout snack. Skip the sugary energy drinks or processed snack bars, and reach for one of these high protein chocolate treats instead.

Also try these fudgy Protein Brownies

Step by step recipe video

Key ingredients

The magic of these homemade protein bars is in the simplicity of their clean, natural ingredients. No artificial sweeteners or natural flavors, no seed oils, and no soy protein isolate or preservatives are needed.

Chocolate Protein Powder – Use three fourths cup of your favorite chocolate protein powder. Options that work include soy, whey, casein, pumpkin seed, or pea protein powder.

It is important to go with a brand that you already know you like, because some people find certain protein powders to have an aftertaste. Once you find a go-to brand and flavor, save money by buying in bulk online or at retailers like Costco.

Nut butter – I love cashew butter, almond butter, or peanut butter to make chocolate peanut butter protein bars. Nut free sunflower butter is a great choice, as is Homemade Nutella.

Sweetener (optional) – Choose your favorite type of sugar or no sugar substitute, such as pure maple syrup, honey, unrefined date sugar, xylitol or erythritol.

The amount will depend on your own personal taste preference. Especially if your nut butter and protein powder are already sweetened, you may find that added sweetener is not necessary at all.

Salt – Just half a teaspoon salt for the entire recipe will give depth of flavor to the chocolate. And feel free to sprinkle flaky sea salt on top of the finished bars at the end.

While you can technically omit the salt entirely from the chocolate protein bar recipe, I recommend including it for best taste.

Water – Instead of unhealthy oil or added sugar, the low calorie chocolate protein bar recipe calls for three tablespoons of water.

Chocolate chips (optional) – For double chocolate protein bars, pour four ounces melted dark, semi sweet, or white chocolate chips or chopped chocolate over the pan and let sit until hard.

How to make the best chocolate protein bars

1. Line the bottom of a square 8 inch pan, or any pan of a similar size, with wax or parchment paper. Set this pan aside.
2. If your nut butter is not already soft and easy to stir, gently heat it up in a small saucepan on the stove top or in the microwave until easily stirrable.
3. Stir the protein powder and salt together in a medium mixing bowl.
4. Add the water, optional sweetener, and softened nut butter to the bowl, then stir until all ingredients are well combined.
5. Transfer the dough to the prepared pan. Use a spoon, spatula, or clean hands to spread it out evenly. One trick I love is to take a second sheet of parchment paper and press down firmly to get the protein dough into all corners of the pan.
6. If you’d like to add an optional chocolate coating, set the baking pan aside while you make the topping.
7. Carefully melt the chocolate chips, either in the microwave or using the double boiler method. Stop before they are fully melted, and stir until sauce is completely smooth.
8. Pour the chocolate sauce over the pan of uncoated protein bars, and smooth out with a spatula or large spoon.
9. Let sit until the chocolate firms up, then slice into bars.
10. Store leftovers in a covered container on the counter for three days, in the refrigerator for up to two weeks, or in the freezer for up to three months.

The recipe was adapted from these Homemade Protein Bars.

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Chocolate Protein Bars

Make your own healthy chocolate protein bars at home in minutes with just a few simple ingredients. No sugar or artificial sweeteners required!

Course Breakfast, Snack

Cuisine American

Keyword chocolate, peanut butter, protein, protein powder

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 chocolate protein bars

Calories 130kcal

Author Katie Higgins

Ingredients

• 1 1/2 cup peanut butter or nut or seed butter of choice (360g)
• 3/4 cup chocolate protein powder (105g)
• 1/2 tsp salt
• 3 tbsp water (45g) or more if needed
• 2 tbsp pure maple syrup or additional water (30g)
• 4 oz chocolate chips (optional)

Instructions

• 1. To make the homemade chocolate protein bars, first line the bottom of an 8 inch square pan (or any similar sized pan) with parchment paper.
• 2. If nut butter is not already soft, gently warm it up (in the microwave or in a saucepan on the stove top) until easy to stir.
• 3. In a medium mixing bowl, stir the protein powder and salt. Then stir in the water, optional sweetener, and nut butter until well combined.
• *The amount of sweetener will depend on your own personal tastes, and if you are using sweetened or unsweetened protein powder and nut butter.
• 4. Smooth dough into the lined pan. Use a spatula or your hands and a second sheet of parchment paper to press down firmly, spreading the dough out evenly into pan. (Alternatively, you can simply form the dough into bar shapes with your hands.)
• 5. If adding the chocolate topping, carefully melt chocolate chips in the microwave or a double boiler.
• 6. Pour melted chocolate sauce evenly over the pan of protein bars, smoothing it out with a spoon or spatula.
• 7. Either refrigerate or let sit on the counter until the chocolate sets. Slice into bars or squares and enjoy.
• 8. Cover leftovers and store at room temperature for three days. Or refrigerate for up to two weeks or freeze for up to three months.
• View Nutrition Facts

Video

Notes

Want more high protein bars? Try Chickpea Blondies or Black Bean Brownies.

 

Nutrition

Serving: 1protein bar | Calories: 130kcal | Carbohydrates: 3.6g | Protein: 10.5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 79mg | Potassium: 167mg | Fiber: 1.7g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

No bake chocolate snack ideas

Chocolate Mug Cake

Chocolate No Bake Cookies

Healthy Chocolate Mousse

No Bake Brownie Bites

Chocolate Chia Pudding

Healthy Bounty Bars

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

This refreshing strawberry gazpacho recipe blends ripe strawberries with fresh tomatoes, cucumbers, and red peppers for a fancy cold soup that’s packed with flavor!

Why you’ll love this strawberry gazpacho

• No oven or cooking required.
• The entire recipe takes under 10 minutes to make!
• Bursting with crisp garden vegetables, each spoonful tastes like summer in a bowl.
• High in fiber, no sugar added, and just 40 calories per cup. You will feel so light and healthy after eating, instead of tired and weighed down.
• It’s the perfect appetizer to serve at bridal parties, al fresco dinners, or Mother’s Day brunch. I recently prepared a batch for a baby shower and received multiple requests for the recipe. Guests appreciated a healthy option among the usual heavy party fare.

You may also like this Strawberry Sorbet

Step by step recipe video

What is strawberry gazpacho?

Tomato gazpacho is a popular Spanish cold soup from the region of Andalusia. It is typically made by chopping or blending raw vegetables such as tomatoes, cucumbers, bell peppers, and onions with vinegar and olive oil.

Traditionally, you will see gazpacho served in the Spring or hot summer months as a refreshing appetizer, tapa, or chilled side dish.

This sweet strawberry version of the classic adds a fresh fruit flourish to perfectly balance the savory qualities of the other ingredients.

It also makes a wonderful light meal, alongside sliced crusty bread, buttered sourdough toast, whole grain crackers, or Vegan Cornbread Muffins.

Key ingredients

Strawberries – You will need a pound of ripe, fresh strawberries. Hull the berries or remove stems before use. Frozen berries also work if fresh are not available.

Tomatoes – The best tomatoes for gazpacho include Roma, heirloom, beefsteak, or vine ripened red tomatoes. You want tomatoes that are large, juicy, and flavorful.

Cucumber – Persian or English cucumbers work well here due to their mind taste, thin skin, and few seeds. There is no need to peel the vegetable before blending it into the soup.

Bell pepper – I personally love red bell peppers. However, yellow, orange, or green bell peppers are fine as well. The recipe calls for one large pepper.

Red onion – Use one third cup of chopped red onion, which is about half of a small sized onion or a fourth of a larger one.

Garlic – I find it easier to simply buy jarred minced garlic at the store. If you are ambitious, feel free to peel and mince garlic cloves at home.

Vinegar – A tablespoon of vinegar nicely balances the natural sweetness in the strawberries. Try red wine vinegar, sherry vinegar, or balsamic vinegar. Or experiment with other flavored vinegars to find your favorite.

Olive oil (optional) – Extra virgin olive oil adds richness to the fruit gazpacho. For an oil free soup, you may omit this ingredient.

Salt + pepper – Add three fourths teaspoon of salt and a pinch of ground black pepper for depth of flavor.

Extras – Optional toppings include fresh mint or basil leaves, crispy croutons, and diced avocado. You can also stir in a chopped jalapeño, or a dash of cayenne for a spicy soup.

How to make the best strawberry gazpacho

1. Roughly chop the bell pepper, cucumber, red onion, and tomato, discarding the stems, pepper seeds, and onion outer peel.
2. Add these chopped vegetables to a large food processor or a blender, and pulse until finely chopped.
3. Cut the stems off of the strawberries, then add the berries to your food processor. Pulse again, until semi smooth or fully puréed, depending on your desired texture. The soup will appear lightly red or dark pink in color.
4. Stir in the minced garlic, vinegar, salt, black pepper, and optional oil by hand.
5. Chill in the refrigerator or freezer, then serve cold with garnishes of choice.

Strawberry soup serving suggestions

This raw strawberry gazpacho is best served chilled in bowls or glasses.

For a beautiful, Michelin restaurant level presentation, drizzle each serving with high quality olive oil or garnish with finely diced vegetables, goat cheese, sliced strawberries, sour cream, or fresh herbs.

Refrigerate leftovers in a covered container for up to four days. Or freeze the cold strawberry soup in an airtight container for up to three months. Thaw frozen soup before enjoying.

Health benefits of strawberry gazpacho

Hydration + electrolytes. Gazpacho is often called liquid salad, and for good reason. It is full of hydrating, water-rich vegetables and nutrition.

High Fiber. Just one cup of this cold tomato soup provides 14% of the RDA for fiber.

Low fat. The recipe is also low calorie, saturated fat free, and cholesterol free.

High in antioxidants. Tomatoes are a great source of heart healthy lycopene. And the strawberries, cucumbers, and other veggies add vitamin C, A, E, K, potassium, and folate.

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Strawberry Gazpacho

This easy strawberry gazpacho recipe is the perfect healthy cold soup for a hot summer night!

Course Soup

Cuisine Spanish

Keyword red peppers, strawberries, strawberry, tomato

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 cups

Calories 40kcal

Author Katie Higgins

Ingredients

• 1 lb strawberries (450g)
• 1 cucumber (290g)
• 1 bell pepper (220g)
• 1 large tomato (300g)
• 1/3 cup red onion (45g)
• 1 tbsp red wine vinegar or sherry vinegar (15g)
• 1 tsp minced garlic (5g)
• 3/4 tsp salt
• 1/8 tsp ground pepper or more to taste
• 1 tbsp olive oil (optional) (12g)

Instructions

• 1. To make the strawberry gazpacho, start by roughly chopping the bell pepper, cucumber, red onion, and tomato. Discard stems, pepper seeds, and onion outer peel.
• 2. Add the chopped vegetables to a food processor or blender. Pulse until finely chopped.
• 3. Remove stems from the strawberries, then add the berries to the food processor and blend again. Stop when semi smooth, or continue blending until fully puréed, depending on your desired texture.
• 4. Stir in the garlic, vinegar, salt, pepper, and optional oil with a spoon.
• 5. Chill in the refrigerator or freezer until the soup is cold. (If you used frozen strawberries, you can serve the recipe immediately.)
• 6. Portion into bowls or glasses, add optional garnishes of choice or a drizzle of olive oil, and serve chilled.
• 7. Refrigerate any leftovers in a covered container for up to four days, or freeze for up to three months.
• View Nutrition Facts

Video

Notes

Craving hot soup instead? Make this simple Cauliflower Soup.

 

Nutrition

Serving: 1cup | Calories: 40kcal | Carbohydrates: 7g | Protein: 1.5g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 300mg | Potassium: 209mg | Fiber: 4g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

More strawberry recipes

Strawberry Mousse

Healthy Chocolate Strawberry Yogurt Clusters

Strawberry Oatmeal Bars

Vegan Strawberry Ice Cream

Strawberry Pie

Strawberry Crisp

Chocolate Covered Strawberries

Strawberry Bread

Strawberry Smoothie

The post Strawberry Gazpacho appeared first on Chocolate Covered Katie.

How to make the best light and creamy raspberry mousse at home, with just four ingredients!

Why you will love this raspberry mousse

• No gelatin, no condensed milk, and no heavy cream.
• Each spoonful features a rich cream flavor and smooth, airy texture.
• The naturally gluten free and eggless recipe can also be dairy free, low carb, and vegan.
• Easy to make in minutes, with just one bowl and minimal prep work required.
• The fancy presentation of this simple raspberry dessert will impress all of your dinner guests, and it’s a great way to use up fresh summer berries.

Also be sure to try this Healthy Chocolate Mousse

Step by step recipe video

Raspberry mousse ingredients

Raspberries – The fruit mousse recipe calls for 14 raspberries, or about half a cup. You may choose either fresh or frozen berries.

If you want to add extra raspberries, it will still turn out delicious but not nearly as thick.

Feel free to vary the recipe by exchanging some of the raspberries for blueberries, blackberries, sliced banana, or another similar sized berry or fruit. (Peach mousse, anyone?)

Cream cheese – You need a total of 16 ounces of cream cheese. For a vegan raspberry mousse, swap out dairy cream cheese for plant based cream cheese or drained coconut cream.

Yogurt – Four ounces of yogurt adds creaminess and a myriad of health benefits, including protein, calcium, and probiotics.

This ingredient can be plain or Greek yogurt or nondairy yogurt, and thicker yogurts work best. Alternatively, increase the cream cheese or coconut cream to 20 ounces and omit the yogurt.

Powdered sweetener – Add two cups classic powdered sugar or a sugar free substitute like erythritol or an allulose or monk fruit blend. Liquid sweeteners like pure maple syrup or honey are not recommended because they may yield a runny texture instead of a fluffy one.

Vanilla extract – Half a teaspoon of pure vanilla extract perfectly compliments the natural raspberry flavor. You can also substitute vanilla bean paste, or leave the vanilla extract out if using vanilla yogurt.

How to make the recipe

1. If using cream cheese, start by allowing it to come to room temperature.
2. Add the softened cream cheese, yogurt, powdered sugar, pure vanilla extract, and raspberries to a blender or food processor.
3. Blend until thick and smooth, stopping occasionally to scrape down the sides with a spoon or spatula as needed.
4. Transfer the berry mousse to bowls or cups. Refrigerate until chilled if time permits, because the recipe will thicken considerably as it sits.
5. Serve for brunch, afternoon tea, bridal showers, neighborhood potlucks, summer weddings, or just because!

Tips for best results

Print

Raspberry Mousse

This raspberry mousse recipe is sweet, soft, light, fluffy, and easy to make for a fancy dessert in under five minutes!

Course Dessert

Cuisine American

Keyword coconut, coconut milk, cream cheese, raspberry, yogurt

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 130kcal

Author Katie Higgins

Ingredients

• 16 oz cream cheese or coconut cream (460g)
• 4 oz yogurt or additional cream cheese or coconut cream (120g)
• 2 cups powdered sugar or sugar free alternative (240g)
• 14 raspberries (65g)
• 1/2 tsp pure vanilla extract (optional)

Instructions

• 1. Allow cream cheese to come to room temperature. This will help with smoother blending.
• 2. Add softened cream cheese, yogurt, powdered sweetener, vanilla extract, and raspberries to a blender or food processor.
• 3. Process until completely smooth with a mousse texture, stopping as needed to scrape down the sides.
• 4. Transfer to bowls or cups, and refrigerate until cold. The recipe thickens considerably as it chills.
• 5. Serve the homemade raspberry mousse for brunch or dessert, and enjoy!
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Strawberry Mousse and Lemon Mousse.

 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 1.8g | Protein: 4.6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 84mg | Potassium: 79mg | Fiber: 0.8g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

More fruit desserts

Dole Whip Recipe

Blueberry Crisp

Healthy Apple Pie

Avocado Chocolate Mousse

Lemon Sorbet

Healthy Banana Bread

Strawberry Oatmeal Bars

Air Fryer Apples

Blueberry Protein Muffins

The post Raspberry Mousse appeared first on Chocolate Covered Katie.

This tofu cheesecake recipe is ultra smooth and velvety, with no eggs or dairy! Silken tofu replaces cream cheese in the delicious vegan dessert.

Why you’ll love this dairy free tofu cheesecake

• Easy to make from scratch, with just 5 ingredients.
• Its soft, creamy custard texture absolutely melts in your mouth.
• No vegan cream cheese, yet it tastes surprisingly similar to New York style cheesecake!
• And unlike many other baked tofu cheesecake recipes, this one does not require cornstarch, eggs, gelatin, cashews, or agar for thickening.
• It is one of the first plant based desserts I ever created, and I’ve spent close to two decades perfecting the recipe.

Readers also love this Protein Cheesecake

Step by step recipe video

Key ingredients

Tofu – Look for silken or soft tofu in the refrigerated section of your local grocery store or health food store. For the best texture, it is important not to substitute firm tofu. The recipe calls for a total of 32 ounces of unprocessed silken tofu, or about two standard size packages.

If you cannot find refrigerated tofu, an equal amount of Mori-Nu shelf stable silken firm tofu will give you the same smooth, mousse like texture.

Nut butter (or nut free alternative) – This ingredient adds incredible richness and thickens the dairy free cheesecake at the same time. My favorite options include unsalted cashew butter or nut free coconut butter.

And the beauty of the recipe is that it is so easy to customize simply by changing up this one ingredient. Try peanut butter, almond butter, Pistachio Butter, or Homemade Nutella!

Sweetener – You need just one third cup of sugar for the entire cheesecake. I like unrefined cane sugar, but traditional white sugar or granulated sugar free sweetener are also fine.

I have yet to try this recipe with pure maple syrup or honey so cannot vouch for those substitutions. If you experiment with a liquid sweetener, let me know how it turns out.

Vanilla extract – A teaspoon of pure vanilla extract enhances the sweet flavor of the plant based tofu cheesecake. Use pure vanilla extract, not imitation. Or substitute an equal measurement of vanilla bean paste instead.

Other ingredients – The salt is an important ingredient here that increases the cheesy taste. You can also add a tablespoon of fresh lemon juice for even more of a tangy finish.

Vegan tofu cheesecake crust options

You have many choices when it comes to cheesecake crust. Feel free to use my basic graham cracker crust below, or go with any homemade or store bought pie crust.

If you want a crustless cheesecake instead, simply bake the blended tofu mixture in a well greased pan with no crust.

The filling is also delicious as a no bake cheesecake mousse or pudding when served in small mason jars or fancy dessert dishes with a spoon.

Easy Graham Cracker Crust:

Pulse 12 whole graham crackers in a food processor, or finely crush in a large Ziploc bag.

Vegans should look for graham crackers without honey, and gluten free graham crackers will also work here.

Stir in 6 tablespoons of melted nondairy butter or coconut oil, then pulse again to form fine crumbles. Press firmly into the pie pan. No need to prebake this crust.

How to make the best tofu cheesecake

1. Begin by preheating the oven to 350° Fahrenheit or 176° Celsius.
2. Gather your cheesecake ingredients, as well as a standard nine inch springform or pie pan.
3. If making a crust, prepare it ahead of time, then set the springform pan aside while you make the silky tofu filling.
4. Drain the silken tofu. Add tofu, nut butter, salt, sweetener, and vanilla extract to a blender or food processor.
5. Blend the mixture on high, stopping every now and then to scrape down the sides, until thick and completely smooth.
6. Pour the cheesecake filling into your prepared crust (or directly into the pan if you prefer a crustless version).
7. Bake on the center rack of the preheated oven for thirty minutes. The tofu pie should look jiggly and underbaked when time is up.
8. Carefully remove from the oven, and let cool fully. Then refrigerate uncovered until chilled, during which time it will firm up considerably.
9. Add decorations or toppings if desired, such as sliced strawberries and bananas, or raspberries and chocolate ganache.
10. Slice and serve for snack or dessert. Refrigerate leftovers in a covered container for up to five days, or freeze for up to three months. Thaw frozen cheesecake before enjoying.

Frequently asked questions

The recipe was adapted from my Vegan Coconut Pie and Greek Yogurt Cheesecake.

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Tofu Cheesecake

This is the best tofu cheesecake recipe you will find, with a silken vegan custard filling and no cream cheese required!

Course Dessert

Cuisine Chinese

Keyword cheesecake, dairy free, tofu

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10 slices

Calories 120kcal

Author Katie Higgins

Ingredients

• 32 oz soft tofu (2 lb)
• 2/3 cup unsalted cashew butter or almond butter or coconut butter (160g)
• 1/3 cup sugar or granulated sugar free sweetener (60g)
• 1 tsp pure vanilla extract (5g)
• 3/4 tsp salt
• 1 tbsp lemon juice (optional) (15g)
• 1 9 inch pie crust of choice (see options above)

Instructions

• 1. Preheat oven to 350° Fahrenheit (176° Celsius).
• 2. Prepare optional crust ahead of time in a 9 inch springform pan or pie pan, then set this pan aside.
• 3. Drain silken tofu. Process tofu, nut butter, salt, sweetener, and vanilla in a blender or food processor until smooth.
• 4. Spread the tofu cheesecake filling into your prepared crust (or directly into a pan for a crustless cheesecake).
• 5. Bake 30 minutes, then carefully remove the still under-baked pie from the oven and let cool.
• 6. Refrigerated, uncovered, until cold. The texture will firm up considerably as it chills.
• 7. Garnish as desired, and serve.
• 8. Refrigerated leftover cheesecake in a covered container for up to five days, or freeze for longer storage.
• View Nutrition Facts

Video

Notes

Want a soy free version? Make this Vegan Cheesecake or Chocolate Cheesecake.

 

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 4g | Protein: 10.8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 180mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 12IU | Calcium: 150mg | Iron: 1mg

More healthy tofu recipes

Vegan Chocolate Pie

Tofu Scramble

Vegan Breakfast Burritos

Protein Pudding

Vegan Stuffed Shells

Vanilla Protein Frosty

Vegan Quiche

Vegan Chili

The post Tofu Cheesecake appeared first on Chocolate Covered Katie.

Featuring fresh orange juice and sweet orange zest, this classic orange bread recipe is packed with bright citrus flavor!

What makes this the best orange bread?

• Juicy orange sweetness bursts through each delicious bite.
• You will love its soft, tender crumb and irresistibly moist and fluffy texture.
• An easy, one bowl quick bread recipe with no yeast or stand mixer required.
• High in vitamin c and iron, low in fat and sodium, with under 150 calories per slice.
• The frosted orange loaf is a great gift for friends or family and tastes like orange cake!
• It’s an absolutely wonderful healthy breakfast, weekend brunch, or light dessert.

Also try this homemade Strawberry Bread

Step by step recipe video

Orange loaf ingredients

Orange juice – A cup of orange juice gives this recipe its delightful orange flavor. Choose natural fresh squeezed orange juice (with or without pulp) for the most vibrant, best results. Prepared frozen orange juice from concentrate can be used in a pinch.

Flour – The quick loaf works with all purpose white flour, whole grain spelt flour, or all purpose gluten free flour. Whole wheat flour and oat flour produce a dense bread. Avoid coconut flour at all costs, as it yields a dry and crumbly texture.

If you would like to substitute almond flour, I recommend this Keto Lemon Bread recipe instead. (Simply swap out the lemon juice and zest in the recipe for orange.)

Sugar – Go with your favorite granulated sweetener. Options that work well include traditional white sugar, unrefined turbinado or coconut sugar, date sugar, or sugar free xylitol or a granular monk fruit blend.

Orange zest – The recipe calls for a tablespoon of orange zest, or the amount from about two standard size oranges.

Vanilla extract – Look for pure vanilla extract at the grocery store. The warming vanilla flavor compliments the summer sweetness of the oranges nicely.

Oil – I love coconut oil here, because it adds a slight tropical flair. You can use butter or vegetable oil as well. And while I personally prefer the version with fat, multiple readers have substituted applesauce or mashed banana for the oil and loved the results. So it is up to you!

Optional egg or flax – Add one egg, or one prepared flax egg if you want a egg free and vegan loaf. Or omit the egg entirely and increase the orange juice by three tablespoons.

Other ingredients – You will also need baking powder, salt, and baking soda. Before measuring, make sure these ingredients are not expired.

Use up leftover oranges in an Orange Smoothie

Katie’s baking tips and tricks

Include the orange zest. It may seem like a small amount, but the zest is an important ingredient that heightens the orangey flavor profile and should not be omitted.

After zesting the peel, do not waste your oranges. You should be able to get around a fourth cup of fresh juice per orange, and this juice can be used in the recipe as well.

If using coconut oil, ensure other ingredients are not cold. The oil will harden if it meets cold orange juice, so allow your juice to come to room temperature before mixing all of the liquid ingredients together.

Go with the correct pan size. I tested this orange quick bread in a 9×5 inch loaf pan. Baking in a pan that is too small may cause your loaf to require more cooking time or sink in the middle. Similarly, using a pan too large may result in a flat or tough, overcooked loaf.

Add Cranberries. One of my favorite variations is adding fresh cranberries. For a delightfully cozy cranberry loaf, just follow this recipe: Cranberry Orange Bread.

Add a basic glaze. The orange dessert is tasty on its own or spread with butter or cream cheese. But glazing the recipe takes it over the top in cakey deliciousness. Try a super simple icing of 1/4 cup powdered sugar mixed with 1 teaspoon orange juice. Or frost the bread with any store bought or homemade cream cheese frosting.

How to make orange cake bread

1. Begin by greasing a 9×5 inch loaf pan and optionally lining the bottom of the pan with parchment paper for easiest loaf removal after baking. Set this pan aside.
2. Preheat the oven to 350° Fahrenheit or 176° Celsius.
3. Add the flour, sugar, baking powder, salt, and baking soda to a large mixing bowl. Stir well to evenly incorporate these ingredients.
4. Now stir in the orange juice, orange zest, oil or butter, egg or flax egg, and pure vanilla extract until the batter is just evenly mixed. Do not overbeat.
5. Use a large spoon or spatula to smooth the quick bread batter into the prepared loaf pan.
6. Bake on the center rack of the oven for forty minutes, or until the bread has risen and is lightly golden in color. A toothpick inserted into the center should come out mostly clean.
7. Carefully remove the hot baking pan from the oven and let it cool completely.
8. Then go around the sides of the orange bread with a knife and invert it onto a serving plate. (Alternatively, you can cut slices directly from the pan.)
9. Enjoy right away, or loosely cover the loaf and let sit on the counter overnight. If you have patience, both the taste and texture are even better the next day!
10. Refrigerate any leftovers lasting more than one day, or slice and freeze in an airtight covered container for optimal freshness. Thaw frozen quick bread before serving.

The recipe was adapted from this Vegan Lemon Loaf and Blueberry Bread.

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Orange Bread

With fresh orange juice and zest, this classic orange bread recipe is bursting with citrus flavor and tastes like frosted orange cake!

Course Breakfast, Dessert

Cuisine American

Keyword bread, orange

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 140kcal

Author Katie Higgins

Ingredients

• 2 cups flour (240g) (or see keto option included above)
• 3/4 cup sugar (150g)
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup orange juice (240g)
• 3 tbsp oil or butter (36g)
• 2 tsp pure vanilla extract (10g)
• 1 tbsp orange zest (zest of 2 small oranges)
• 1 egg or flax egg (or 3 tbsp additional orange juice)

Instructions

• *The recipe works well with spelt flour, all purpose white flour, or all purpose gluten free flour.
• 1. Grease a 9×5 inch loaf pan and optionally line the bottom of the pan with parchment paper.
• 2. Preheat oven to 350° Fahrenheit (176° Celsius).
• 3. Stir flour, sugar, baking powder, salt, and baking soda in a large bowl until evenly incorporated.
• 4. Stir in the orange juice, zest, oil, egg or flax egg, and pure vanilla extract until just evenly mixed. Do not overbeat the batter.
• 5. Spread into the prepared pan, then bake on the center rack of the oven for 40 minutes or until lightly golden and cooked in the center. A toothpick inserted into the middle of the orange bread should come out mostly clean.
• 6. Let cool fully before going around the sides of the pan with a knife and popping the loaf onto a serving plate. (Alternatively, cut slices directly from the pan.)
• 7. Store leftovers loosely covered on the counter overnight. Both the taste and texture taste even better the next day!
• 8. Any leftovers after one day should be covered and refrigerated or frozen for optimal freshness.
• View Nutrition Facts

Video

Notes

Looking for more quick bread recipes? Make Protein Banana Bread or Apple Bread.

 

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 20g | Protein: 2.8g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1g | Sodium: 140mg | Potassium: 186mg | Fiber: 3g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

More healthy citrus desserts

Lemon Sorbet

Greek Yogurt Cheesecake

Dole Whip Recipe

Chocolate Orange Truffles

Piña Colada Smoothie

Lemon Mug Cake

Pineapple Muffins

The post Orange Bread appeared first on Chocolate Covered Katie.

This healthy chocolate avocado smoothie recipe is rich, creamy, and so chocolatey. Whip one up in minutes, for breakfast or snack that’s packed with nutrition!

What makes this the best chocolate avocado smoothie?

• Each decadent sip tastes like a thick chocolate milkshake!
• Unlike many other chocolate avocado shake recipes, this one contains no banana.
• And it’s easy to make at home in your kitchen, without paying fancy smoothie shop prices. Just throw everything into a blender and blend until smooth.
• Plus, you only need five ingredients.
• High fiber, low carb, low in saturated fat and cholesterol, and 100 calories per serving.
• The recipe is super customizable, with gluten free, dairy free, sugar free, high protein, vegan, and keto friendly options all included.

Also try this 3 ingredient Orange Smoothie

Step by step recipe video

Key ingredients

Avocado: You will need one small avocado, or about a hundred grams flesh after peeling and discarding the pit. Test the ripeness of the fruit at the grocery store by gently pressing into the center. A ripe avocado should yield slightly when squeezed but not feel mushy.

Cocoa Powder: For the richest chocolate flavor, choose high quality unsweetened cocoa powder or a combination of unswetened and Dutch processed cocoa.

Want a high protein chocolate avocado smoothie? Replace the two tablespoons cocoa with two and a half tablespoons of your favorite chocolate protein powder.

Milk: Use any milk in your refrigerator, such as dairy free unsweetened almond milk for a low calorie option or creamy oat milk or coconut milk for a velvety milkshake-like texture.

Vanilla Extract: Just one teaspoon of pure vanilla extract takes the smoothie from good to unbelievably delicious. Use pure vanilla extract for the best results.

Sweetener: The chocolate avocado drink calls for three tablespoons of your favorite all purpose liquid or granulated sweetener. I personally like pure maple syrup but sugar, honey, or a sugar free monk fruit or stevia blend work too.

Salt: It may seem unusual to see salt in a smoothie recipe, but adding a pinch of salt is important because it gives depth of flavor to the chocolate.

Almond Butter: Finally, you can choose to include two tablespoons of almond butter, peanut butter, cashew butter, or another seed or nut butter for more protein and vitamins if desired.

How to make a chocolate avocado smoothie

1. Be sure to start with cold milk. If time permits, refrigerate the avocado ahead of time as well. Ice cold smoothies are so much better!
2. Peel the ripe avocado, discarding the shell and pit.
3. Add the avocado flesh to a blender, along with the milk of choice, cocoa powder, sweetener, and pure vanilla extract.
4. Also add any optional ingredients, such as almond butter, crushed walnuts, or chia seeds.
5. Blend on high until completely smooth. Then pour into a large glass or two smaller glasses. Alternatively, pour into a bowl to create a nutritious smoothie bowl.
6. Garnish with mini chocolate chips, raw cacao nibs, rolled oats, or fresh mint leaves if you wish. Serve with a fun paper straw or a spoon. Enjoy chilled.

Frequently asked questions

The recipe was adapted from this Avocado Smoothie.

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Chocolate Avocado Smoothie

Whip up this ultra thick chocolate avocado smoothie recipe in minutes, for a healthy breakfast or snack that tastes like a chocolate milkshake!

Course Breakfast, Dessert, Drinks

Cuisine Brazilian

Keyword avocado, chocolate

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 small avocado (100g flesh)
• 1 1/2 cups milk of choice (360g)
• 2 tbsp cocoa powder (10g)
• 3 tbsp pure maple syrup or sweetener of choice (45g)
• 1 tsp pure vanilla extract (5g)
• 1/8 tsp salt
• 2 tbsp almond butter (optional)

Instructions

• 1. To make the avocado chocolate smoothie, first peel your avocado and discard the shell and pit.
• 2. Add all ingredients to a blender, then blend until thick and completely smooth.
• 3. Pour the blended shake into one large glass or two smaller glasses. Alternatively, pour into a bowl to create your own smoothie bowl.
• 4. Garnish if desired, with mini chocolate chips, chia seeds, fresh mint leaves, or fun paper straws. Enjoy cold.
• View Nutrition Facts

Video

Notes

Still craving avocado? Make this popular Avocado Chocolate Mousse.

 

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 7.5g | Protein: 3.5g | Fat: 9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2.7g | Sodium: 150mg | Potassium: 370mg | Fiber: 5.5g | Sugar: 0.2g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 1mg

More healthy smoothie recipes

Piña Colada Smoothie

Cake Batter Protein Shake

Oatmeal Smoothie

Healthy Shamrock Shake

Chocolate Smoothie

Strawberry Smoothie

Pumpkin Smoothie

The post Chocolate Avocado Smoothie appeared first on Chocolate Covered Katie.

These blueberry baked donuts are light, soft, fluffy, and perfect for breakfast!

What makes these the best blueberry baked donuts?

• Each donut is absolutely packed with juicy fresh blueberries.
• Their moist, soft texture will remind you of eating homemade blueberry cake.
• Healthy enough for breakfast, and equally delicious for snack or dessert.
• These blueberry donuts are baked, not fried, with no refined sugar. The easy recipe also includes low calorie, high protein, oil free, dairy free, egg free, low sodium, gluten free, and vegan options.

You may also like these Baked Apple Cider Donuts

Homemade healthy blueberry donuts

Last week, my apartment kitchen magically turned itself into an old fashioned donut making factory. And I am not complaining.

Each morning was like driving out to Dunkin Donuts or Krispy Kreme…

Or really, it was like having my own personal donut shop come to me, and I got to stay in my pajamas the entire time.

I don’t know about you, but any time I can choose between getting dressed or staying in pajamas, the pajama option will always win.

It’s not even a contest.

The only hard part about having Dunkin Donuts in your kitchen is that you have to choose:

Do I want peanut butter Protein Donuts today?

Or a classic cake donut dripping with maple glaze?

Maybe I want a dozen double chocolate donuts with sprinkles?

Or a big, fat blueberry muffin in donut form.

Yes, today I am craving soft, baked blueberry donuts, hot from the oven.

Katie’s Kitchen > Krispy Kreme

Step by step recipe video

Watch how to make your own baked donuts above

Ingredients for healthy blueberry donuts

Blueberries – The recipe calls for a half cup of blueberries. These can be fresh blueberries or frozen blueberries. If your berries are frozen, wipe away any ice crystals and thaw before using.

Feel free to exchange some of the blueberries for diced strawberries, raspberries, blackberries, cherries, or even peaches.

Flour – Whole grain spelt flour is my favorite option here, because it yields lighter, fluffier donuts than whole wheat flour. Other options that work well include white all purpose flour or baking gluten free flour. Oat flour will give you dense and chewy, albeit very tasty, donuts.

Maple syrup – Use a third cup of pure maple syrup, honey, or agave. I also include a keto and sugar free option in the recipe box below. If you would like to use granulated sugar, increase the liquid as needed.

Vanilla – Just a fourth teaspoon of pure vanilla extract perfectly compliments the natural sweetness of the blueberries. I also love to add a pinch of ground cardamom or a fourth teaspoon of ground cinnamon for flavor.

Oil (optional) – Including the oil will give you softer, lighter donuts with a tender crumb. For an oil free option, use applesauce or mashed banana instead. Some readers have mentioned substituting sour cream or coconut cream with great results.

Other ingredients – You will also need baking powder, salt, white vinegar or apple cider vinegar, and water.

Extra blueberries? Make Keto Blueberry Muffins or Blueberry Crisp

Baked donut frosting options

Easy donut glaze recipe: Whisk half a cup of powdered sugar (or a no sugar added sweetener) with a tablespoon of water or milk of choice and a few drops of pure vanilla extract. Slowly stir in more liquid if you want a thinner icing. Dip donuts in glaze when warm but not hot.

Cream cheese frosting: Whip 8 ounces of cream cheese or Vegan Cream Cheese with 4 ounces of butter, 2 cups of powdered sugar or sweetener, and 1 teaspoon of pure vanilla extract. Add more liquid if needed.

Other ideas: Enjoy the muffin-like donuts plain or topped with powdered sugar or mashed banana for breakfast. No icing needed.

Or spread each donut with coconut butter, Homemade Nutella, or peanut or almond butter as a healthy alternative to sugary frostings.

How to make blueberry baked donuts

1. Grease a donut pan or mini donut pans well, and preheat the oven to 350° Fahrenheit (176° Celsius).
2. Add the flour, baking powder, salt, and optional cardamom or cinnamon to a large mixing bowl. Stir very well to evenly incorporate all dry ingredients.
3. Now add the water, vinegar, sweetener, oil, and pure vanilla extract to the mixing bowl. Stir until just evenly combined.
4. Finally, gently and carefully fold in the blueberries to prevent them from breaking and turning the entire batter purple. Alternatively, you can simply press the berries into each donut right before baking.
5. Spread the donut mixture into the prepared baking pan. It should fill six standard size donut molds about two thirds of the way up.
6. Bake on the center rack of the preheated oven for ten minutes or until donuts have risen and are soft and fluffy.
7. Let the baked donuts cool in the pan before going around the sides with a knife and popping out onto a plate.
8. Frost with vanilla or cream cheese frosting or coconut butter. Or dip each donut in a basic glaze icing made from powdered sugar, vanilla extract, and milk of choice.
9. Once cooled, store leftovers loosely covered on the counter overnight or in a covered container in the refrigerator after a day. Donuts should stay good for up to five days refrigerated or up to three months in the freezer. Thaw frozen donuts before eating.

For many more donut flavors, be sure to check out these Vegan Donuts.

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Blueberry Baked Donuts

This healthy blueberry baked donuts recipe is perfect for breakfast or snack, with a fluffy texture and sweet blueberry flavor!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry, donuts, oil free

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 donuts

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 cup flour (120g) (or make these Keto Donuts)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon or pinch ground cardamom (optional)
• 1/4 cup water (60g)
• 1 tsp white vinegar or apple cider vinegar (5g)
• 1/4 tsp pure vanilla extract (1g)
• 1/3 cup pure maple syrup or honey (80g)
• 3 tbsp oil (36g) (or applesauce or banana for fat free)
• 1/2 cup blueberries (60g)

Instructions

• *The recipe works with whole grain spelt flour, white flour, all purpose gluten free flour, or oat flour.
• 1. Grease a donut pan well. (I used this donut pan from Amazon.) Preheat the oven to 350° Fahrenheit or 176° Celsius.
• 2. Combine flour, baking powder, salt, and optional spices in a large bowl, and stir very well.
• 3. Stir in the water, sweetener, vinegar, oil, and vanilla extract until just evenly combined.
• 4. Gently fold in the blueberries to prevent them from bursting. Or press blueberries into each donut just before baking.
• 5. Spread the batter into the prepared pan, filling each mold about two thirds of the way up.
• 6. Bake 10 minutes on the center rack, or until the blueberry baked donuts are light, fluffy, and fully cooked in the centers.
• 7. Let cool before going around the sides with a knife and popping onto a serving plate.
• 8. Frost as desired (I include frosting ideas above), and enjoy!
• 9. Store leftovers loosely covered on the counter overnight or covered in the refrigerator for up to five days. You may also freeze leftover blueberry donuts for up to three months.
• View Nutrition Facts

Video

Notes

Still craving blueberries? Try Blueberry Bread or Blueberry Overnight Oats.

 

Nutrition

Serving: 1donut | Calories: 100kcal | Carbohydrates: 17g | Protein: 3.9g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 90mg | Potassium: 129mg | Fiber: 3.7g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

More Breakfast Baked Goods

Keto Lemon Bread

Chocolate Baked Oats

Almond Flour Banana Bread

Applesauce Muffins

Protein Waffles

Pineapple Muffins

Vegan Protein Pancakes

More About The Cookbook

The post Blueberry Baked Donuts appeared first on Chocolate Covered Katie.