Hello gorgeous! Thank you for visiting my website today. My husband and I were recently invited to dinner party with friends and were tasked with bringing a dessert!
I took that opportunity to try out two new recipes that were fairly “healthy” sweet treats! I had to make two incase one was a total failure. I am not the best baker… so a backup plan is always a great idea! Both recipes are from the Fixate cooking show which I get through my Beachbody on Demand membership. If you are interested in this cooking show with so many healthy recipes as well as over 600 workouts at your fingertips… you can get that here!
To see how to make these recipes as well as many others, check out my youtube channel!
The first recipe is for No-Bake Mini Blueberry Muffins.
This recipe makes 12 servings.
The prep time is 20 min, 10 minutes of cook time plus 4 hours to freeze and chill.
If you are following the 21 day fix, it equals .5 purple, 1.5 yellow and 1.5 teaspoons.
Ingredients for the crust:
2 2/3 cups coarsely crushed graham crackers, gluten-free, vegan
1 Tbsp pure maple syrup
1/4 cup + 2 Tbsp coconut oil melted
Ingredients for the filling:
3 1/2 cups fresh blueberries (divided use)
1/2 cup coconut sugar
1 cup water
1 dash sea salt
2tbsp fresh lemon juice
Directions for the crust:
1. Prepare twelve muffin cups by lining with muffin papers (or coating with spray, if desired). Set aside.
2. Place graham crackers in food processor (or blender); process until finely ground.
3. Add maple syrup and oil; pulse until thoroughly combined.
4. Place 2 Tbsp. graham cracker mixture into each muffin cup; press down with fingers, molding it to cover the bottom and sides of each muffin cup.
5. Place muffin cups in freezer to set.
Directions for the filling:
1. While muffin cups are in freezer, bring 2 cups blueberries, sugar, water, and salt to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring occasionally, for 6 to 8 minutes, or until blueberries have burst.
2. Add cornstarch slurry; cook, stirring frequently, for 1 to 2 minutes, or until mixture thickens.
3. Remove from heat. Add remaining 1½ cups blueberries and lemon juice; mix well. Chill in refrigerator until blueberry mixture has reached room temperature.
4. Fill each muffin cup with ¼ cup blueberry mixture. Chill muffin cups in refrigerator for approx. 2 hours, or until blueberry mixture has set.
NUTRITIONAL INFORMATION (per serving): Calories: 212 Total Fat: 10 g Saturated Fat: 6 g Cholesterol: 0 mg Sodium: 117 mg Carbohydrates: 31 g Fiber: 2 g Sugars: 17 g Protein: 2 g
**You can freeze leftovers in an airtight container for up to 3 months!**
The blueberry muffins are PHENOMENAL. They taste like the real deal, I am not messing around here!
If you are more of a chocolate lover then the next recipe is for you- Flourless Chocolate Chickpea Brownies!
This recipe makes 16 brownies and one would be equivalent to 1 yellow container if you follow the 21 day fix! The prep time is 20 minutes and the cooking time is about 28 minutes.
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
¼ cup unsalted organic grass-fed butter
2 large eggs½ cup pure maple syrup2 tsp. pure vanilla extract
1⁄3 cup unsweetened cocoa powder
½ tsp. baking powder, gluten-free
1 pinch sea salt (or Himalayan salt)
¼ cup semisweet (or dark) chocolate chips
1. Preheat oven to 350° F.
2. Line 9 x 9-inch baking pan with parchment paper. Lightly coat with spray. Set aside.
3. Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender (or food processor); cover. Blend until smooth.
4. Add chocolate chips; mix by hand until blended.
5. Evenly spread batter into prepared pan. Trim excess parchment paper so it doesn’t burn.
6. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of brownies comes out clean.
7. Cut into squares.
NUTRITIONAL INFORMATION (per serving): Calories: 106 Total Fat: 5 g Saturated Fat: 3 g Cholesterol: 31 mg Sodium: 95 mg Carbohydrates: 13 g Fiber: 1 g Sugars: 8 g Protein: 2 g
**You can substitute cannellini beans for garbanzo beans. They make a little smoother brownie. If you don’t like to use butter, you can substitute extra-virgin organic coconut oil.**
These were really delicious and satisfied my sweet tooth but in my opinion, they don’t compare to a real brownie. You have to be prepared for a “healthy” brownie!!
If you have any questions, please leave them in the comments. I would love to hear your thoughts and opinions as well if you do try these recipes! Thank you so much for visiting my website today.