Almond Joy Crispy Balls

It amazes me how many new and "improved" kinds of candy bars there on the market these days. And honestly I can't help but laugh at some of the new claims such as 'full of antioxidants' '100 calorie' (ahem...glorified junk), low fat, low sugar, added fiber, dark chocolate, natural, etc etc. Ummmm...REALLY?! Is that what is has come down to? Shame.... junk is junk no matter how much you play it up as healthier.

Don't take me the wrong way, you know I love to whip up a dreamland of treats. But there is a big difference in those snazzy packaged goodies at the check-out line vs. something you put a little love into from your own kitchen. If you like Almond Joy candy bars, well girlfriend go ahead and jump for joy over these crispy little treats!

Almond Joy Crispy Balls

• 4 cups crispy brown rice cereal
• 1/2 cup unsweetened flaked coconut
• 1/4 cup pure cocoa powder
• 4 packs stevia
• 1 tbsp vanilla extract
• 1/2 cup roasted almond butter
• 1/3 cup pure maple syrup or local honey
• 2 tbsp light coconut milk

In a large sauce pan over medium heat 'melt' the maple syrup and almond butter, stirring constantly so it doesn't burn. You do NOT want to cook this....

Add in the cocoa, coconut milk and stevia, mixing until smooth.

Remove from heat and stir in the crispy cereal and coconut to evenly coat.

Scoop by tbsp and roll into evenly shaped and portioned balls. If you find your hands a bit sticky I lightly grease mine.

Let chill in fridge before serving.

Makes 16 balls
Per serving: 85 calories, 3.5g fat, 13g carbs, 1g fiber, 2g protein

Chocolate Peanut Butter Banana Frozen Fro-yo

Certain people are just meant for one another- like some couples and best friends. You know, that 'click' sort of feeling. I feel the same way about food. While I have some pretty wild food combo creations (I think everyone does, some are just closet creators...) there are oldie nibbles I grew up eating that I will take to my grave. Peanut butter and banana- match in heaven! Add chocolate and it's a killer of a trio. And to really take it over the top- make it into a frozen yogurt!

Chocolate Peanut Butter Banana Fro-yo

• 3/4 c. (175g) plain greek yogurt
• 1 tbsp natural peanut butter
• 1 tbsp special dark cocoa powder (eg:Hersheys)
• 2 packs stevia
• 1/2 medium ripe banana

Throw all of the ingredients in the blender, mixing until smooth.

Pour into a metal bowl and freeze until solid, about 2 to 3 hours depending if you prefer 'soft serve' or old fashioned style ice cream.

Serve with more sliced banana if you wish.
Serves 1.

Per Serving: 240 calories, 9g fat, 26g carbs, 4g fiber, 20g protein

Cowgirl Cookies

Two great things come from Texas- my sister, and cookies.

In honour of my cowgirl..... cookies :)

• 1 cup oat flour (ground oats)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup expeller pressed coconut oil
• 3/4 cup unsweetened applesauce
• 1 cup Stevia In The Raw
• 1 large egg + 2 whites
• 2 tsp quality vanilla extract
• 1 cup dark chocolate chips
• 2 cups old fashioned rolled oats
• 1 cup chopped pecans

Preheat oven to 350 degrees F. Line cookie sheets with parchament paper (first choice) or spray with non-stick cooking oil.

In a large bowl mix the flour, baking powder, soda, cinnamon and salt. Set aside.

In a clean bowl beat the eggs, oil, stevia and applesauce until smooth. Stir in the vanilla.

Add the oats, chocolate and pecans mixing until incorporated.

Drop by tablespoon full onto prepared sheet. Do not flatten.

Bake for 10 to 12 minutes until lightly golden. Remove from oven and let sit on pan for a few minutes to set, then transfer to wire rack to full cool.

Makes 2 dozen Texas sized cookies

Per Cookie: 147 calories, 10g fat, 14.5g carbs, 2g protein

  

Chocolate Black Bean Muffins

Don't ask me how or why beans bake so well but they are able to make flourless, healthier, fibre rich baked goods like nothing else. Guess what? NO bean taste! I know this sounds crazy... but you have to trust me and make these muffins. Thank me later :)

Chocolate Black Bean Muffins

• 1 (15oz) can black beans, drained and rinsed
• 1/2 cup liquid egg whites (or 4 large)
• 1/2 cup pure pumpkin puree or unsweetened applesauce
• 2 tbsp milk (I used unsweetened chocolate almond milk)
• 1 tsp vanilla extract
• 1/2 cup cocoa powder (Hershey's Special Dark)
• 2 scoops chocolate protein powder (a blend, not an isolate)
• 1 tbsp instant coffee granules
• 3/4 cup Stevia In The Raw
• 1 tsp baking powder

Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick spray.

Place the beans in a blender or food processor. Add the milk. Blend well until smooth.

Add the remaining ingredients, continuing to blend until well mixed, smooth and glossy.

Pour into prepared pan. Bake for about 22 minutes, checking at 20 minutes. Do not over bake or they will be dry!

Remove from oven and let cool. Wrap tightly and store in fridge.

*These are excellent with a smear of peanut butter over the top!

Makes 12
Per muffin: 60 calories, 1 g fat, 9g carbs, 3.3g fiber, 7.5g protein

The Best Truffles Ever

Let's be real for a moment can we? I'm only human and as much as I preach healthy and fitness daily the confession of occasional indulgence can't be ignored. Now, on occasion doesn't mean a couple times a week or every week for that matter. You know those special occasions- be it family events, a celebration or just the need to throw a little soiree with your girl friends.

If you are going all out, you might as well make it good! That's my motto- it has to be memorable or else don't even bring it close to your lips darlin'. Goodiva truffles are pricey and quite honestly they have generally sat in a box on a shelf for goodness knows how long. Homemade truffles is where it's at- and for all you divas who love nutella as much as I do, here you go- Chocolate Hazelnut Truffles.

• 3/4 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 4 milk chocolate candy bars (1.55 ounces each)
• 6 tablespoons butter
• 1/4 cup heavy whipping cream
• 24 whole hazelnuts
• 1 cup ground hazelnuts, toasted

In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. 

Makes 2 dozen truffles

Baked and Glazed Potato Donuts

Some of the best things in life were by accident, right?! Growing up I never really had a thing for donuts. What was popular in my part of the world at the time were old fashioned dense, sugar coated balls of deep fried cake. Years later I moved to the deep south(Mississippi) where there were flashing 'HOT NOW' signs on every corner. Hello Krispy Kreme. I swore off them for a good bit, willpower is a strong thing.....and so isn't the power to plug your nose as you drive by so the smell of sweet dough doesn't get to you.

Then it happened. I had a KK donut, hot and fresh. They say you have to try everything once. Done and done. Soon after I made it my mission to all the fabulous ladies who appreciate a good donut but not the hip expanding effect of them to create a more figure friendly baked version. These babies hit the spot. Still very light, airy and melt in your mouth blissful. The only thing they are missing is junk and the greased stained hands. So ladies, fat pants be damned, you can eat a donut and leave the spare tire for your car!

• 1 cup warm milk (2% or unsweetened vanilla almond)
• 1 tsp honey
• 2 packs instant yeast
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1/2 tsp fine sea salt
• 2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup Stevia in the Raw
• 1/2 cup warm mashed potatoes (plain, nothing added)
• 2 tbsp canola oil

In a small bowl mix the milk, honey and yeast. Let sit for 5 minutes to activate the yeast.

In a large bowl sift together the dry ingredients. Mix in the potatoes. When the yeast is activated stir in the canola oil. Add the wet mixture to the flour, mixing until well combined, kneading with fork or hand for a few minutes.

Transfer the dough to a well floured surface. Sprinkle a bit of flour over the top. Knead the dough a few times. Using a floured rolling pin, roll the dough out to about 1/2 inch thickness. Cut out donuts using your floured donut cutter (or even better if you do not have one like me, use a drinking glass and then the top of a soda bottle to make the hole in the center).

Lay the cut donuts on a baking sheet covered with parchment paper, spacing about 2 to 3 inches apart. Cover with a clean cloth and let rise until almost doubled, about 20 to 30 minutes in a warm area.

Bake in a 375 degree oven just until the bottoms are golden, about 8 to 10 minutes. Do not over bake unless you like eating dry hockey puck pieces of dough.

Remove from pan and let cool slightly about 5 minutes before swirling the tops in this tastes-sinful-but-not chocolate glaze.

Chocolate Glaze

• 1 cup Stevia in the Raw
• 2 tsp instant espresso coffee
• 1/4 cup unsweetened dark cocoa powder
• 1 tsp vanilla extract
• pinch of sea salt
• 3 to 4 tbsp hot milk

Place all of the ingredients in a bowl and whisk until smooth. Dip the donuts and place on wire rack. Garnish as you wish, but be sure to leave time to truly enjoy the fresh, warm donut!

Makes 1 dozen regular size glazed donuts.

Chocolate Chip Brownies

We all need to indulge every now and then. Let's be honest, I am human, you're human and we need decadent treats here and there. These are not good for you really. I do use coconut oil and stevia instead of butter and sugar. But seriously, don't eat these every day. ;)

• 1/2 cup extra virgin coconut oil
• 3 ounces quality semi-sweet chocolate, chopped
• 1 cup Stevia in the Raw
• 2 large eggs
• 1 tsp pure vanilla extract
• 2/3 cup unbleached flour
• 1/2 tsp salt
• 1 tsp instant coffee granules
• 1 cup semi-sweet mini chocolate chips

Preheat oven to 350 degrees F. Lightly grease a square 8x8 inch baking pan.

Place the chopped chocolate in a glass bowl. Melt the coconut oil and pour over the chocolate. Let sit for 3 to 4 minutes, then stir until smooth. Add the stevia, coffee and salt, mixing until dissolved.

In a separate bowl whisk the eggs and vanilla. Add to the chocolate mixture, beating until smooth and glossy. Add the flour. Fold in the chocolate chips, reserving 1/4 cup to sprinkle over the top.

Pour the batter into the prepared baking pan. Spread evenly and sprinkle with the reserved chocolate chips.

Bake for 20 to 25 minutes.

Remove from oven and let cool completely before cutting. This will help them set properly.

 No nutrition information for these needed.