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Sugar-Free Chocolate Coconut Butter Recipe

Christina Ross, PhD, BCPP
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Sugar-Free Chocolate Coconut Butter Recipe

If you’re not familiar with this sweetener – derived from an herb native to South America – you can read more about it here. I don’t consume a lot of it, but every now and then I’ll add a few drops of liquid stevia into plain yogurt for a sweet snack. I have tried baking with it in granular form; unfortunately with poor results. I’m sure there are decent recipes out there for baked goods calling for stevia instead of sugar… I’m just not well-versed with stevia enough to develop recipes of my own featuring it!

Sugar-Free Chocolate Coconut Butter

Not long ago my mom introduced me to Lily’s chocolate – which is made with stevia instead of sugar – and I instantly fell in love.

Perfectly sweet without the unpalatable aftertaste characteristic of some no-sugar-added products, these chocolate bars (which also come in crispy, coconut, and almond varieties), are delicious! I’ve been enjoying a few squares after lunch (with no guilt, I might add) and wanted to incorporate the original dark chocolate in a recipe.

Sugar-Free Chocolate Coconut Butter

I have been experimenting with creating a homemade version of Artisana’s Cacao Bliss and figured out pretty quickly that coconut butter + plus liquid sweetener (I tried maple syrup) + cocoa powder does NOT = a smooth, creamy chocolate coconut butter. It does make a delicious brownie crumb-like mixture, but it wasn’t what I was going for.

Then an unopened Lily’s chocolate bar caught my eye.

The stevia-sweetened chocolate bar melted perfectly into a batch of freshly made coconut butter, and I finally had my perfect homemade chocolate coconut butter (which so happens to be sugar-free)!

*Be advised that the consistency of this coconut butter will vary depending on the temperature inside your house. These photographs were taken after the freshly-made butter had a chance to harden at room temperature on a cool day. The coconut butter will turn into a liquid if your house is warm.

Sugar-Free Chocolate Coconut Butter
Name:Sugar-Free Chocolate Coconut Butter Recipe
CuisineDessert
Prep Time10 minutes
Cooking Time7 minutes (for toasting coconut)
Total Time17 minutes
ServingsMakes 1 cup
YieldVaries depending on serving size

Ingredients

  • 1 eight ounce package unsweetened shredded coconut (such as Let’s Do Organic)
  • 1 three ounce bar Lily’s original dark chocolate bar, finely chopped

Instructions

Pour the shredded coconut into the bowl of a food processor fitted with the steel blade. Process until the coconut turns into a liquid-y butter, scraping down the sides of the bowl as necessary. This may take up to 10 minutes.

Add in the finely chopped chocolate and process until fully melted into the coconut butter. The heat from the steel blade will fully melt the chocolate. The mixture will be quite thin at this point.

Pour chocolate coconut butter into a jar or plastic container, cover, and allow to thicken/harden at room temperature. Store at room temperature. In warm weather, the coconut butter will be liquid; in cooler weather, it will be solid.

Estimated Nutrition Per Serving

  • Calories: 50
  • Total Fat: 4g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 3g
    • Dietary Fiber: 2g
    • Sugars: 0g
  • Protein: 0.5g

Strawberry Almond Pancakes for One

Christina Ross, PhD, BCPP
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Strawberry Almond Pancakes for One

I have your weekend breakfast right here.

Strawberry Almond Pancakes for One

Nothing too time-consuming or labor-intensive, just a stack of fluffy almond-spiked buttermilk pancakes stuffed with fresh strawberries and topped with a simple homemade strawberry syrup.

Sounds good, right?

It is.

Strawberry Almond Pancakes for One

Despite – actually, in spite of – the dreary weather we’ve been having, this springtime breakfast is the perfect meal to wake up to. The pancakes are filling and decadent-tasting, but light enough to keep you from wanting to go back to bed after eating breakfast.

Strawberry Almond Pancakes for One

If you’re contemplating tossing some chocolate chips into the batter and/or drizzling some melted peanut butter over the top of the pancake stack, I like the way you think ;).

Happy weekend!

Strawberry Almond Pancakes for One

Strawberry Almond Pancakes for One

Strawberry Almond Pancakes for One
NameStrawberry Almond Pancakes for One
CuisineBreakfast/Brunch
Prep Time10 minutes
Cooking Time10 minutes
Total Time20 minutes
Servings1 person
Yield3-4 small pancakes (approx.)

Please note that the yield can vary slightly based on the size of your pancakes and how thick you pour the batter. Adjust accordingly to your preference.

Ingredients

  • 1/2 cup whole wheat pastry flour
  • 1 1/2 tsp unrefined granulated sugar (such as evaporated cane juice)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch of salt
  • 1 egg white, preferably organic
  • 1/2 cup well-shaken low fat buttermilk, preferably organic
  • 1/4 tsp almond extract
  • 3/4 cup chopped hulled fresh strawberries, preferably organic, divided use
  • 2 Tbsp toasted sliced almonds
  • 1/2 tsp vegetable oil or butter
  • 1 Tbsp pure maple syrup, preferably Grade B

Instructions

Preheat Your Griddle or Pan

Start by preheating a non-stick griddle or a skillet over medium-low heat. You want it to be hot but not too hot that your pancakes burn.

Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix the Dry Ingredients

In another bowl, combine the buttermilk, vanilla extract, and egg. Whisk them together until well combined.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

Fold in Strawberries and Almonds

Gently fold in the sliced strawberries and sliced almonds into the pancake batter. This adds a delightful fruity and nutty flavor.

Cook the Pancakes

Add a small amount of butter or cooking spray to the griddle or skillet to prevent sticking. Pour a ladleful of the pancake batter onto the hot surface for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set (usually about 2-3 minutes).

Flip and Cook

Carefully flip each pancake and cook for an additional 2-3 minutes on the other side until they are golden brown and cooked through.

Serve Warm

Once your pancakes are done, transfer them to a plate. Top with fresh strawberry slices, a sprinkle of sliced almonds, and a generous drizzle of maple syrup.

Nutritional Information

  • Calories: 483.0 calories
  • Fat: 10.5 grams
  • Saturated Fat: 2.3 grams
  • Fiber: 12.3 grams
  • Sugars: 30.9 grams
  • Protein: 17.3 grams

Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing

Christina Ross, PhD, BCPP
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Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing

My love affair with roasted asparagus has continued to intensify, and my current favorite way to eat them is paired with eggs.

Roasted asparagus is a simple yet elegant dish that pairs perfectly with the rich and creamy texture of hard-boiled eggs.

The addition of a zesty Lemon-Dijon dressing elevates the flavors, creating a delightful springtime dish that’s as healthy as it is delicious. This recipe is quick, easy, and perfect for a light lunch or a vibrant side dish.

Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing

For this recipe, I topped crisp asparagus with crumbled hard-boiled eggs and a bright lemon-Dijon dressing. Add a slice of toasted whole wheat bread to make it more of a meal, or enjoy as-is as a light lunch or accompaniment to grilled protein of choice.

Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing

This simple side dish is spring on a plate, and I’m sure I’ll be enjoying it for weeks to come!

Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing
Name:Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing
Cuisine:American
Prep Time:15 minutes
Cooking Time:15 minutes
Total Time:30 minutes
Servings:4
Yield:4 servings
Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing

Ingredients

  • 1 bunch of fresh asparagus, trimmed
  • 4-6 large eggs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Lemon-Dijon Dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature will ensure the asparagus is perfectly roasted to a tender yet slightly crispy texture.

Prepare the Asparagus

Wash the asparagus spears thoroughly and trim off the tough ends. Place them on a baking sheet in a single layer.

Drizzle with Olive Oil

Drizzle the asparagus with 2 tablespoons of olive oil, ensuring each spear is coated evenly. Sprinkle with salt and black pepper to taste.

Roast the Asparagus

Place the baking sheet in the preheated oven and roast the asparagus for about 12-15 minutes or until they are tender but still have a slight crunch.

Prepare the Hard-Boiled Eggs

While the asparagus is roasting, prepare the hard-boiled eggs. Place the eggs in a saucepan, cover them with water, and bring to a gentle boil. Once boiling, cover the pan and remove it from the heat. Let the eggs sit in the hot water for about 8-10 minutes. Then, transfer the eggs to a bowl of ice water to cool before peeling.

Make the Lemon-Dijon Dressing

In a small bowl, whisk together the lemon juice, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper to make the Lemon-Dijon dressing. Adjust the seasoning according to your taste.

Assemble the Dish

Arrange the roasted asparagus on a serving platter. Peel and halve the hard-boiled eggs and place them over the asparagus.

Drizzle with Dressing

Drizzle the Lemon-Dijon dressing over the asparagus and eggs.

Serve and Enjoy

Serve the Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing immediately, garnished with a sprinkle of salt and pepper if desired. This dish can be enjoyed warm or at room temperature.

Nutrition Information (Per Serving)
Calories: 230 kcal
Total Fat: 18g
– Saturated Fat: 4g
Cholesterol: 187mg
Sodium: 193mg
Total Carbohydrates: 10g
– Dietary Fiber: 3g
– Sugars: 6g
Protein: 9g

These values are based on a standard serving size and may vary based on the actual portion and specific ingredients used. Always refer to the nutritional information on the packaging of specific products for the most accurate details. Enjoy your nutritious and delicious meal!

A delightful blend of tender roasted asparagus and creamy hard-boiled eggs, adorned with a zesty Lemon-Dijon dressing. Simply roast asparagus, prepare hard-boiled eggs, and whisk the dressing. Drizzle over the asparagus, add eggs, and serve. A quick, vibrant, and flavorful dish perfect for any occasion.

Pumpkin Spice Latte Cashew Butter Recipe

Christina Ross, PhD, BCPP
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Pumpkin Spice Latte Cashew Butter Recipe

Ok, so there’s not actually any pumpkin in this cashew butter, but there also isn’t any in the Starbucks beverage that inspired this recipe! Sorry to be the bearer of bad news folks, but “pumpkin flavored syrup” means one thing: artificial flavor. <– That’s one thing you will most certainly NOT find in this delicious cashew butter.

I chose cashews over almonds, peanuts, walnuts, or pecans, because they have a mild flavor that allows the pumpkin pie spice & espresso powder to take center stage.

Pumpkin Spice Latte Cashew Butter

Neither the coffee flavor nor the spices are overwhelming, and they blend beautifully together in the creamy cashew butter.

Pumpkin Spice Latte Cashew Butter

I did end up needing to add a bit of vegetable oil to thin out the butter a bit; you may not, so just go by your desired

Pumpkin Spice Latte Cashew Butter

]

NamePumpkin Spice Latte Cashew Butter
CuisineFusion (Coffee, Pumpkin, Spices)
Prep Time15 minutes
Cooking Time10-12 minutes (roasting cashews)
Total Time30 minutes
ServingsMakes about 2 cups of cashew butter
YieldVaries

Ingredients

  • 2 cups raw cashews
  • up to 1 tsp vegetable oil (for a thinner, more drippy consistency), if desired
  • 1 Tbps unrefined cane sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp each ground nutmeg & cloves
  • 1/2 Tbsp instant espresso powder

Instructions

Preheat oven to 350°F.

Spread cashews evenly on a rimmed baking sheet and bake for 15 minutes, stirring once.

Place cashews in the bowl of a food processor fitted with the steel blade. Process until smooth & creamy, about 10 minutes, scraping down the sides of the bowl as needed. If the cashew butter is too thick, stream in the vegetable oil through the feed tube, 1/4 tsp at a time, until desired consistency is reached.

Add in sugar, spices, and espresso powder and process until fully combined.

Store at room temperature.

Nutrition Information

  • Calories: 120 calories
  • Total Fat: 10 grams
    • Saturated Fat: 2 grams
    • Trans Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 0 milligrams
  • Total Carbohydrates: 7 grams
    • Dietary Fiber: 1 gram
    • Sugars: 2 grams
  • Protein: 4 grams
  • Vitamin D: 0%
  • Calcium: 1%
  • Iron: 8%
  • Potassium: 90 milligrams

Piña Colada Macaroons

Christina Ross, PhD, BCPP
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Piña Colada Macaroons

Despite returning to 50+° weather in Boston, (which is actually quite mild for this time of year in New England), I could not stop dreaming about the island flavors of Barbados.

Piña Colada Macaroons

I brainstormed dozens of Caribbean-inspired recipes during the 2-legged, twice-delayed flight back home, but I kept coming back to an idea for Piña Colada Macaroons that taste like the classic tropical blended beverage.

I started with my basic Coconut-Oat Macaroon recipe (which utilizes both reduced fat shredded coconut & rolled oats to create a lower fat macaroon) and added in crushed pineapple and coconut extract to replicate the flavors of a Piña Colada.

Piña Colada Macaroons

I just love the texture of these cookies: a slightly crisp exterior gives way to a perfectly moist, soft, and chewy interior.

Piña Colada Macaroons

Let’s zoom in for a close-up of this delicious little morsel:

Piña Colada Macaroons

These macaroons definitely capture the essence of a Piña Colada. Every bite is packed with rich coconut flavor and little bits of succulent juicy pineapple.

I’ve calculated the nutritional information to reflect the content of two cookies because – let’s be honest – who eats just one cookie at a time? Two macaroons have less than 200 calories and less than 15 grams of sugar.

Not bad for a satisfying dessert!

Piña Colada Macaroons

These tropical macaroons will undoubtedly lead you to want to “eat-off” – which means “to consume a lot of food” in Bajan (Barbadian Creole – the dialect spoken by some locals on the island of Barbados).

Eat-off!

Piña Colada Macaroons

Piña Colada Macaroons

by Lauren Zembron

NamePiña Colada Macaroons
CuisineMixed
Prep Time20 minutes
Cooking Time18 minutes
Total Time38 minutes
Servings20 macaroons
Yield20 macaroons

Keywords: bake dessert vegan coconut cookies

Piña Colada Macaroons

Ingredients (30 macaroons)

  • 2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
  • 1 cup reduced-fat shredded unsweetened coconut
  • 1/2 cup crushed pineapple in juice, very well drained
  • 1 cup old-fashioned rolled oats
  • 3/4 cup honey (I bet agave nectar would also work well here)
  • 1 Tbsp pure vanilla bean paste
  • 1/2 tsp coconut extract
  • 1/2 tsp Kosher salt

Instructions

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Estimated Nutrition Per Serving

  • Calories: 97 kcal
  • Total Fat: 5g
  • Saturated Fat: 4g
  • Cholesterol: 3mg
  • Sodium: 33mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 1g
  • Sugars: 10g
  • Protein: 1g

Please note that these are estimated values and actual nutritional content may vary based on specific ingredients used and portion sizes.

Monday Musings on a Tuesday

Christina Ross, PhD, BCPP
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Monday Musings on a Tuesday

1. Apparently WordPress has felt my absence and decided to pay me back by being resistant to a posting yesterday. So here we are with a Monday Musings post… on Tuesday!

2. It’s been nearly a month since my last post, and for that I apologize! Cuddling and playing with my sweet baby girl has occupied the majority of my time, though I have been cooking every now and then.

John has continued to offer his help in the kitchen, and one of his recent meals of note was an amazing buffalo chicken pizza. He breaded chicken tenders (technically “stir fry” chicken strips, I think) with panko breadcrumbs, pan-fried them, cut them into pieces, tossed ’em in buffalo sauce, and scattered them over whole wheat pizza dough with shredded mozzarella and cheddar. I tossed together a blue cheese dipping sauce consisting of Greek yogurt, olive oil mayo, crumbled blue cheese, and milk. I didn’t think to take a picture of the finished product – and it doesn’t really require a written recipe – but it was fan-flipping-tastic! Definitely my new favorite homemade pizza, and it will undoubtedly become a regular in the Friday Pizza Night rotation.

3. I turned the big 3-0 on February 27! For some reason being 30 makes me feel like more of an adult than I felt when buying a house or having a baby.

I’m pretty sure the third decade will be my best yet :).

My actual birthday was pretty low-key, but the weekend prior I test-drove and John bought me a brand-spankin’ new 2013 silver Jeep Grand Cherokee, which I am absolutely in love with! I’ve always driven sedans (though I learned how to drive in the family mini van), so driving an SUV is foreign territory for me. I’m really enjoying it!

4. I do have some recipe ideas brewing in the back of my mind, but I’ve found that my culinary creative juices have not been flowing like they used to. Brainstorming recipes just isn’t one of my priorities lately, so if you have any requests for healthified recipes you’d like me to experiment with, please let me know!

Monday Musings

Christina Ross, PhD, BCPP
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Monday Musings

Monday mornings can often be a challenge, with the weekend’s relaxation giving way to the hustle and bustle of the workweek.

But what if you could make your Mondays more enjoyable and energizing with a delightful breakfast? Welcome to Monday Musings, where we’ll explore a nutritious and scrumptious recipe that will set a positive tone for your entire week.

This week, we’re diving into the world of Overnight Oats with a twist.

NameMonday Musings
Cuisine Fusion
Prep Time5 minutes
Cooking Time0 minutes
Total Time8 hours
Servings1
Yield1 serving
Monday Musings

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/4 cup Greek yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • A pinch of salt
  • 1/2 cup fresh blueberries
  • 1 tablespoon sliced almonds
  • 1 teaspoon chia seeds

Estimated Nutrition Per Serving

Calories: 350 kcal

Carbohydrates: 56g

Protein: 13g

Fat: 10g

Fiber: 8g

Sugar: 21g

Saturated Fat: 1g

Cholesterol: 5mg

Sodium: 150mg

Calcium: 350mg

Iron: 2mg

Potassium: 340mg

Vitamin C: 9mg

Vitamin A: 2%

Vitamin D: 10%

Iron: 20%

Calcium: 35%

Instructions

Prepare the Base

In a mason jar or airtight container combine the rolled oats almond milk. Greek yogurt honey, vanilla extract, and a pinch of salt. Mix well to ensure all ingredients are thoroughly combined.

Add the Blueberries

Gently fold in the fresh blueberries. Blueberries are not only delicious but also packed with antioxidants and vitamins to boost your morning energy.

Chill Overnight

Seal the jar or container and refrigerate it overnight. This allows the oats to soak up the flavors and become soft and creamy.

Morning Delight

When you wake up on Monday morning, your Overnight Oats will be ready to enjoy. Sprinkle sliced almonds and chia seeds on top for added crunch and nutrition.

Optional Customization

Feel free to get creative with your toppings. You can add a drizzle of almond butter for extra creaminess or a sprinkle of cinnamon for a warm, comforting

Maple Pudding Pops

Christina Ross, PhD, BCPP
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Maple Pudding Pops

As I mentioned in the Maple Baked Brie post, my original intention for the maple contest was to make maple pudding; but it didn’t end up being all that great. What did end up being great were the popsicles that the pudding turned into!

Maple Pudding Pops

I think the cool weather is here to stay in New England, but if it’s still warm where you are – and you’re craving the flavors of autumn – these frozen treats are just what you’re looking for.

Creamy, frosty, and bursting with robust maple flavor, these popsicles are a perfect transition from warm to cool temperatures!

Maple Pudding Pops

Maple Pudding Pops

by Lauren Zembron

Name:Maple Pudding Pops
Cuisine:Fusion
Prep Time:20 minutes
Cooking Time:7 minutes
Total Time:27 minutes
Servings:8 popsicles
Yield:8 popsicles

Keywords: simmer dessert vegan maple syrup Thanksgiving Halloween pudding popsicle fall

Ingredients (6 popsicles)

  • 4 cups unsweetened vanilla almond milk, divided use
  • 1/4 cup arrowroot powder
  • 2/3 cup pure maple syrup, preferably grade B
  • 2 tsp pure vanilla extract
  • pinch salt

Instructions

In a medium saucepan set over medium heat, whisk together 1/2 cup almond milk and arrowroot powder until no lumps remain.

Whisk in the remaining 3 1/2 cups almond milk. Whisk in maple syrup.

Bring to a simmer; reduce heat to medium-low & cook mixture until thickened, stirring often, about 10-15 minutes. Stir in vanilla extract and salt.

Transfer to a big bowl and let cool completely. Refrigerate until thoroughly chilled.

Pour into popsicle molds and freeze overnight. To remove popsicles from molds, run under hot water for 10-15 seconds.

Estimated Nutrition Per Serving

  • Calories: 240 kcal
  • Total Fat: 12g
    • Saturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 115mg
  • Total Carbohydrates: 32g
    • Dietary Fiber: 0g
    • Sugars: 23g
  • Protein: 2g

Please note that these nutritional values are approximate and may vary based on specific ingredients and portion sizes used. Always refer to the actual product packaging or consult a nutritionist for precise information.

Maple Brie Baked Recipe

Christina Ross, PhD, BCPP
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Maple Brie Baked Recipe

When I was invited to participate in the “Think Outside the Griddle” recipe contest, my initial intent was to enter a recipe for maple pudding. Said maple pudding was made, tasted, and quickly set aside as too boring. Then the idea for maple baked brie came to me, and fortunately it was anything but boring!

Maple Baked Brie

Start with a small round of brie cheese. Cut off the topmost layer and place in a lightly greased baking dish.

Maple Baked Brie

Spoon a couple tablespoons of pure maple syrup over the cheese. As always, use the best quality maple syrup you can find. Yes, it’s a bit pricey… but it lasts for a while and is so worth the expense!

Maple Baked Brie

Top with a handful of unsweetened dried cranberries & chopped pecans…

Maple Baked Brie

… and another couple tablespoons of maple syrup.

Maple Baked Brie

Bake until the cheese just starts to soften, but isn’t quite oozing out of the rind. Top with an extra drizzle of maple syrup (why not?!), transfer to a serving dish, and devour with an array of accoutrements. Or a spoon ;).

Maple Baked Brie

The warm creamy cheese is beautifully rounded out by the crunchy pecans, tart cranberries, and – of course – the sweet maple syrup.

Maple Baked Brie

This decadent treat would make a perfect appetizer for an autumn get-together with friends, part of a holiday family dinner, or – as was the case in our house – a delicious splurge for you & a loved one on a blustery fall afternoon.

Maple Baked Brie

John and I enjoyed about half of this baked brie with apple slices on Sunday as a late lunch/early precursor to dinner.

Maple Baked Brie

The other half went into making a couple of fan-flipping-tastic maple grilled brie cheese sandwiches! Just smear the leftover (room temperature) baked brie onto two slices of bread, top each with another slice of bread, and cook as you would a grilled cheese sandwich. Divine!

Maple Baked Brie
NameMaple Brie Baked Recipe
CuisineAppetizer
Prep Time5 minutes
Cooking Time15-20 minutes
Total Time20-25 minutes
ServingsVaries, typically 4-6
Yield1 wheel of Brie cheese

Ingredients

  • 1 (8 0z) round of brie, wrapping removed and topmost layer trimmed off
  • 1/4 cup pure maple syrup, preferably grade B +2 tsp for drizzling
  • 1/3 cup unsweetened dried cranberries
  • 1/3 cup chopped pecans

Instructions

Place unwrapped trimmed round of brie in a lightly greased baking dish.

Drizzle brie with maple syrup and evenly scatter dried cranberries & chopped pecans overtop.

Bake for 10 minutes, or until brie is soft.

Remove baked brie from oven and let sit for 1 minute before carefully trasferring to a serving dish if desired. Drizzle with remaining 2 tsp maple syrup.

Serve with apple slices, baguette slices, and/or crackers.

Maple Baked Brie

Estimated Nutrition Per Serving

  • Calories: 250-300 calories
  • Protein: About 10-12 grams
  • Carbohydrates: Around 15-20 grams
  • Dietary Fiber: 1-2 grams
  • Sugars: About 10-12 grams
  • Fat: Around 15-18 grams
  • Saturated Fat: 8-10 grams
  • Cholesterol: About 40-50 mg
  • Sodium: Around 250-300 mg

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Christina Ross, PhD, BCPP
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Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

No added sugar. No flour. No eggs. No chickpeas (yes, that’s actually a common ingredient in healthy cookie dough recipes). No butter or oil.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

So what IS in this edible cookie dough? Healthy ingredients that combine to create a delectable concoction that tastes like cookie dough.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Who wouldn’t want to go to town on a jar of healthy chocolate chip cookie dough? If you find such a person, have him or her contact me immediately and I will change his/her mind with this recipe.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

I’ve been giving Lily little tastes of the dough (minus the chocolate chips), and she loves it. She cannot yet safely eat nuts, and she’s not a big fan of straight peanut or almond butter; so this is a great way for her to get a dose of protein.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Healthy cookie dough for the entire family! Winning.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

by Lauren Zembron

NameHealthy Chocolate Chip Cookie Dough Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas
CuisineFusion
Prep Time25 minutes
Cooking Time(Refrigeration Time: 50-55 minutes)
Total Time1 hour 20 minutes
Servings12 cookie dough balls
Yield12 servings

Keywords: dessert gluten-free vegan vegetarian sugar-free chocolate cashews cookies

Ingredients (1 small jar)

  • 4 large soft Medjool dates, pitted
  • 2 Tbsp smooth unsweetened all-natural peanut butter
  • 1 cup cashew meal (ground raw cashews)
  • pinch of Kosher salt
  • 1/2 tsp pure vanilla extract
  • 1//3 cup chocolate chips (dark or semi-sweet)

Instructions

Combine Medjool dates and peanut butter in the bowl of a food processor. Process until well-mixed and slightly crumbly.

Add in cashew meal, salt, and vanilla extract. Process until the mixture holds together when pinched.

Remove food processor blade and stir in chocolate chips using a rubber spatula.

Transfer mixture to an airtight container.

Estimated Nutrition Per Serving:

  • Calories: 145 kcal
  • Total Fat: 8g
    • Saturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 49mg
  • Total Carbohydrates: 17g
    • Dietary Fiber: 3g
    • Sugars: 11g
  • Protein: 2g

Please note that these nutrition values are approximate and may vary based on specific ingredients used and portion sizes.

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I found myself drawn to the eating habits instilled in me by my health-conscious parents; gravitating towards unprocessed foods and cooking with fresh ingredients. I became enthralled with The Food Network, subscribed to a handful of recipe catalogues, and scooped up a wide variety of cookbooks. My goal was to make food that was simultaneously wholesome and delicious.

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