#cleaneatingdessert

[001bit]

Sweetened with natural honey or maple syrup, these Healthier Chocolate Chip Cookies are made with almond and coconut flour. They are a guilt-free treat that will satisfy your sweet tooth!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 large egg. 1/2 cup dark chocolate chips at least 70% cocoa.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Add the coconut flour, baking soda, and salt to a bowl and mix them together. Melt the coconut oil and mix it with the honey or maple syrup, vanilla extract, and egg. Mix everything together well. The dark chocolate chips should be carefully mixed in. Fill up a tablespoon with dough and place it on a baking sheet that has been prepared. Leave some space between each cookie. With the back of the spoon, make the dough a little flatter. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. With an almond milk, these chocolate chip cookies are better for you.

Prep Time: 15 minutes

Cook Time: 12 minutes

Simbios

[grimdesignworks]

Indulge guilt-free with this homemade vegan and gluten-free Nutella alternative. Made with wholesome ingredients, it's rich, creamy, and perfect for spreading on toast or dipping fruit.

Ingredients: 2 cups hazelnuts. 3 tbsp cocoa powder. 4 tbsp maple syrup. 1/4 cup unsweetened almond milk. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Spread hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and lightly browned. Transfer roasted hazelnuts to a clean kitchen towel and rub to remove the skins as much as possible. In a food processor, blend hazelnuts until creamy, scraping down the sides as needed, about 5-7 minutes. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and well combined. If the mixture is too thick, add more almond milk, 1 tablespoon at a time, until desired consistency is reached. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks. Enjoy on toast, fruit, or by the spoonful!

Prep Time: 15 minutes

Cook Time: 10 minutes

Zero Hour Georgia

[wbtrashking]

Indulge guilt-free with this homemade vegan and gluten-free Nutella alternative. Made with wholesome ingredients, it's rich, creamy, and perfect for spreading on toast or dipping fruit.

Ingredients: 2 cups hazelnuts. 3 tbsp cocoa powder. 4 tbsp maple syrup. 1/4 cup unsweetened almond milk. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Spread hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and lightly browned. Transfer roasted hazelnuts to a clean kitchen towel and rub to remove the skins as much as possible. In a food processor, blend hazelnuts until creamy, scraping down the sides as needed, about 5-7 minutes. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and well combined. If the mixture is too thick, add more almond milk, 1 tablespoon at a time, until desired consistency is reached. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks. Enjoy on toast, fruit, or by the spoonful!

Prep Time: 15 minutes

Cook Time: 10 minutes

Zero Hour Georgia

[thirstydebergerac]

Indulge guilt-free with this homemade vegan and gluten-free Nutella alternative. Made with wholesome ingredients, it's rich, creamy, and perfect for spreading on toast or dipping fruit.

Ingredients: 2 cups hazelnuts. 3 tbsp cocoa powder. 4 tbsp maple syrup. 1/4 cup unsweetened almond milk. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Spread hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and lightly browned. Transfer roasted hazelnuts to a clean kitchen towel and rub to remove the skins as much as possible. In a food processor, blend hazelnuts until creamy, scraping down the sides as needed, about 5-7 minutes. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and well combined. If the mixture is too thick, add more almond milk, 1 tablespoon at a time, until desired consistency is reached. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks. Enjoy on toast, fruit, or by the spoonful!

Prep Time: 15 minutes

Cook Time: 10 minutes

Zero Hour Georgia

[thelunneybin]

This Paleo Lemon Blueberry Cake is a delightful grain-free, gluten-free dessert that bursts with tangy lemon flavor and juicy blueberries. It's perfect for satisfying your sweet cravings while adhering to a paleo-friendly lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/3 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. In another bowl, beat eggs, honey or maple syrup, coconut oil, lemon juice, and lemon zest until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Gently fold in the blueberries. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Ks04

[nessieslake]

Enjoy this rich and creamy vegan chocolate pudding without feeling bad about it. It's made with just three simple things: maple syrup, cocoa powder, and ripe avocados. It tastes great and is good for you at the same time!

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup maple syrup.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a blender. Add cocoa powder and maple syrup to the blender. Blend until smooth and creamy, scraping down the sides as needed. Transfer the pudding to serving dishes and refrigerate for at least 30 minutes before serving. Garnish with fresh berries or chopped nuts if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

minpro elite training

[zenfeed]

Indulge in the rich flavors of chocolate and orange with this Paleo-friendly torte. Made with almond flour and sweetened with natural ingredients, it's a guilt-free dessert option for any occasion.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 3 large eggs. 1/4 cup pure maple syrup. 1 tablespoon orange zest. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper. In a large mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, eggs, maple syrup, orange zest, vanilla extract, baking soda, and salt. Mix until well combined. Fold in the chocolate chips. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely in the pan before slicing and serving. Enjoy your Paleo Double Chocolate Orange Torte!

Prep Time: 15 minutes

Cook Time: 25 minutes

sign creations

[bitewhiim]

Healthy Chocolate Banana Bread - Delicious & Guilt-Free