Chocolate Covered Katie – The Healthy Dessert Blog
One of the most popular Healthy Dessert Blog. Women's Health Magazine has labeled Chocolate-Covered Katie "The next Nigella Lawson," and Glamour voted her one of the Top 7 Most Influential Accounts On Instagram. Katie's blog has been featured by CNN, ABC, Time, People, and The Huffington Post.
The basic recipes for chocolate and vanilla are below, or change up the flavor by adding mini chocolate chips, instant coffee, lemon zest, a pinch of cinnamon, or anything you have on hand that sounds good to you!
You can also cover them in melted chocolate, sprinkles, crushed oreos, cocoa powder, or shredded coconut if desired.
For peanut butter cream cheese bombs, simply replace the butter or coconut oil with peanut butter.
The cream cheese balls should work with most butter spreads, coconut oil, or coconut butter. I used a low-fat butter spread (Smart Balance Light, which is also vegan) for the balls in the photos, to ensure low-fat spreads are also fine to use.
About a year ago, in my original post about the Fat Bombs trend sweeping the internet, I’d mentioned the treats are often made with cream cheese.
Ever since that post, I’ve gotten so many questions from readers about how to make fat bombs using cream cheese that it went to the top of the list as something to try, and they are just as good as everyone’s been saying!
for chocolate bombs, add 1 tbsp regular or dutch cocoa powder
Soften the first two ingredients. Combine everything until smooth: using a hand mixer yields smoothest results, but stirring with a fork will technically work if needed. Spread into a container, or use a cookie scoop to scoop balls onto a parchment-lined plate. (If batter is too soft, just chill until firm enough to scoop.) Freeze to set. If using a container, cut into squares or bars. You can also cover them in melted chocolate at this time if desired. Store leftovers in the fridge or freezer.
The recipe is also great if you need a Father’s Day breakfast kids can help prepare.
My dad was always the one who made pancakes for us every Sunday when we were growing up, so I wanted to turn the tables a few weeks ago when he was visiting. Although my pancakes did not magically transform into cute shapes or letters like the ones he always made for us did (because I am not as cool as he is), they tasted delicious nonetheless.
I added the optional lemon zest because it’s his favorite flavor.
To make the recipe, combine all ingredients except the berries in a bowl. For fluffiest pancakes, I like to let this batter sit 10 minutes, but it’s not required. You can either stir the blueberries into the batter right before cooking, or place them into each pancake after the pancakes go onto the skillet (my preferred method, because then the berries don’t turn the batter purple).
Leftover pancakes can be frozen for a later date, or the batter can also be made up and refrigerated the night before to save time.
optional, feel free to add a little orange or lemon zest if desired
I’ve made the recipe with spelt, white, gf all purpose, and oat flour. Feel free to experiment with others, and be sure to report back for other readers with results if you do!
Combine all dry ingredients in a bowl, then stir in all remaining ingredients except berries. For fluffiest results, I recommend letting this batter sit and thicken 10 minutes. If thinner pancakes are desired, add a little extra milk of choice (sometimes needed especially if using white flour). Grease a nonstick skillet. Heat on medium. When pan is hot (test by adding a droplet of water to the pan – if it sizzles, it’s ready), drop small ladles of batter and press down. Don’t make them too big or they will be done on the edges before the centers cook. Place berries onto each pancake. With a spatula, flip when the edges begin to look dry. Let cook for an additional minute or so before removing from the heat. To prevent sticking, re-grease the skillet after each set of pancakes. The batter can be made the night before if desired, or leftover pancakes can also be frozen to eat later.
It’s hard to not eat the entire batch at once, they are so good!
So far, I’ve done plain, blueberry, banana (adapted from these Banana Muffins), and of course a chocolate version.
For blueberry keto muffins, simply add a handful of blueberries right before baking. Only stir very gently, so as not to break the berries.
Other variations include adding a pinch of cinnamon or orange or lemon zest to the batter. What will you add to yours???
How To Make Keto Muffins
Gather all of the ingredients, and preheat the oven to 350 F. Grease a mini muffin tin very well so the muffins will pop right out after baking.
Stir together all of your dry ingredients so that the sweetener, baking powder, and salt are evenly incorporated. Whisk in your wet ingredients, then fill each muffin cup around 2/3 of the way full. You should get around 14-15 mini keto breakfast muffins. Bake 10 minutes on the oven center rack, then take out of the oven and let them cool another 10 minutes. Go around the sides of the muffins with a knife and pop them out.
How Do You Eat Them?
They are fantastic pretty much every way I’ve tried – plain, topped with butter spread, cream cheese, or coconut butter, with mini chocolate chips or a handful of dried fruit or shredded coconut mixed into the batter, or spread with Healthy Nutella.
The flavor and texture of these almond flour muffins are somewhat similar to corn muffins, so they are great to serve alongside savory recipes too, such as this Lentil Soup or this Cauliflower Mac And Cheese.
For Vegan Keto Muffins
While keto muffin recipes traditionally call for eggs, it turns out that making them vegan is easy! Simply use one of the numerous vegan egg substitutes on the market, such as Just Egg or this Vegan Egg, or you can also make your own flax egg.
If you go with the flax option, the muffins will look more rustic (i.e. less domed and paler in color, with flecks of flaxseed dotting the muffins), but they are definitely just as delicious!
For Low Carb & Sugar Free Muffins
To achieve the best keto muffin recipe, we’ve tested these muffins using numerous different sweeteners. (Mostly we just wanted an excuse to make more batches of muffins!) Erythritol, xylitol, and stevia all work in the recipe.
Or if you’re not on a ketogenic diet, white sugar, brown sugar, or unrefined sugar (such as coconut sugar) are also fine to use. Even if using regular sugar in these, you only need ONE tablespoon for the entire recipe!
The muffins are also free of coconut flour, heavy cream, oil, dairy, and protein powder (although I’m sure you could probably add some if you wanted to experiment), and they have less than 1 net carb per muffin.
If you try the recipe, I hope you love them as much as we do!
*I like this recipe best as mini muffins because they have a lighter texture, but you can definitely do regular-sized muffins if you prefer. The recipe will make 4 regular-sized muffins, so feel free to double it!
Preheat oven to 350 F. Grease a mini muffin tin very well. Combine all dry ingredients (stirring well), then stir in wet. Scoop into muffin cups, filling about 2/3 of the way up. Bake 10 minutes on the center rack (or 15 minutes for regular-sized muffins). Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. If you try them, be sure to rate the recipe below!
Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)
These chewy chocolate cookies are crazy popular, and for very good reason!
When I was growing up, we always made a batch or two for Christmas, along with these Snowball Cookies, which I also highly recommend.
You’ll often find them at school bake sales or church potlucks; and they go by many names including chocolate oaties, cow pies or patties, preacher cookies, chocolate oatmeal cookies, poodgies, peanut butter delights, and chocolate no bakes.
Chances are, your family has their own version of the classic recipe. (If so, what do you call them?)
They combine the best two flavors in the history of all desserts: peanut butter and chocolate.
And the fact that they’re so quick whip up makes this recipe great to have on hand any time you’re craving chocolate or need a last-minute dessert to bring to a party.
The original recipe–at least the one I grew up with–calls for a full two cups of sugar! That’s insane – there’s absolutely no need for that much sugar. I cut it down to just half a cup in my recipe, and they are still plenty sweet.
(Watch the video of how to make them, above)
Impossible to stop at just one.
If you watch the video, you’ll notice the batch looks rather small. I’ll often do a half batch if I’m making them for myself, because having the full batch around would be too dangerous!
For the best chocolate no bake cookies, they are also really delicious frozen.
Just pop one out of the freezer any time you need some chocolate!
How To Make Chocolate Oatmeal No Bake Cookies
Gather your ingredients: oats, cocoa powder, peanut butter, salt, butter or oil (or more peanut butter), and sweetener of choice.
Warm the liquid ingredients until they’re easily stir-able. You can even do this in a pot on the stove if you want to make the entire recipe in one pot.
Stir in remaining ingredients. Chill until firm enough to form into balls or cookie shapes with your hands or a cookie scoop, then place on a wax or parchment-lined plate and chill to set.
Rolled Oats or Quick Oats?
You can use either! I used old fashioned oats when I made the healthy no bake cookies for the video and quick oats for the cookies in the first photo. (I’ve made these a lottttt!) The version with rolled oats will have a chewier texture, so it just depends on your own personal preference.
Feel free to stir in a handful of chia seeds, flax seeds, raisins, dried fruit, hemp seeds, shredded coconut, chocolate chips, or sugar free chocolate chips.
If you want to make them without peanut butter, you can also substitute almond butter, cashew butter, sunflower butter, or even coconut butter.
And for sweetener, you can use pretty much anything – brown sugar, unrefined sugar, pure maple syrup, honey, agave, xylitol (for sugar free no bakes), etc. Use a liquid sweetener for no bake cookies without milk.
Are They Vegan? Gluten free? Keto?
For vegan chocolate no bake cookies, I’ve included the option to use coconut oil instead of butter. Vegan butter also works, as does simply adding extra peanut butter and omitting the butter entirely. They’re not keto, but I linked to a keto no bake option in the recipe below if you need one. And the cookies can be suitable for gluten free diets, as they have no flour. If you want to ensure no cross-contamination with wheat ingredients, just use Certified Gluten Free Oats.
Can You Bake Them?
I haven’t tried it. If anyone tries before I do, be sure to report back!
1/2 cup pure maple syrup, honey, or agave (or 2/3 cup sugar and 1/2 cup milk of choice)
1/4 cup butter or coconut oil
optional 1/4 tsp pure vanilla extract
optional handful mini chocolate chips, shredded coconut, etc.
Warm the liquid ingredients until easily stir-able. (Feel free to do this in a pot on the stove if you want to make the entire recipe in one pot. Turn off the heat once liquid ingredients are softened.) Stir in remaining ingredients. Chill until firm enough to form into balls or cookie shapes with your hands or a cookie scoop, then place on a wax or parchment-lined plate and chill again to set. I like to refrigerate or freeze leftovers, but they can also be left out in a cool place.
Even if you’re not a vegan, this is still a great trick to know!
If you’ve ever run out of eggs while baking, flax eggs are something you can always keep on hand.
They’re healthy, cheap, gluten free, soy free, paleo, and super easy to make. My mother is a teacher and uses them for school, cooking boxed cake mixes with flaxmeal instead of chicken eggs so there’s no risk of salmonella and the finished products are suitable for those who have egg allergies.
As a bonus, flax seeds are low in net carbs—most of their carbs are from fiber—and provide protein, iron, and are 100% cholesterol-free.
Whisk 1 tbsp flaxmeal with 3 tbsp water in a small bowl. Refrigerate at least 15 minutes, or cover and refrigerate overnight. It will thicken and develop a gel-like consistency. After this time, it’s ready to use like an egg.
These vegan eggs can be used to replace one large egg (about 50-60g without the shell). If you want to replace multiple eggs, simply double or triple the recipe.
Can you use whole flaxseeds? Can you use chia seeds?
If you only have whole flaxseeds on hand, you can easily make your own flaxmeal. Just process the seeds in a blender or food processor until finely ground. Both brown or golden flax are fine to use to make flax eggs.
You can use chia seeds in the same way you’d use a flax egg. Simply grind the seeds into powder, then use the chia meal in place of flax.
Benefits of flax seeds
One tablespoon of ground flax has about 36 calories, 1.3 grams protein, 1.9g fiber, iron, magnesium, B vitamins, manganese, copper, potassium, alpha-linolenic acid, lignans, and omega-3 fatty acids. Studies show adding flax to one’s diet may help reduce the risk of heart disease, stroke, certain cancers, high cholesterol, diabetes, and that they can also help reduce inflammation.
Do flaxmeal eggs work?
They’re a great way to veganize many desserts, breakfast recipes, and pastries that call for one or two eggs, and one flax egg can be substituted in a 1-to-1 ratio for one regular egg.
Foods where they typically work well include cakes, muffins, cookies, and brownies – for example, this is my favorite Vegan Brownies Recipe.
They cannot be equally substituted for eggs to make dishes such as scrambled eggs, fried eggs, frittatas, or omelettes. The raw batter will taste a little bit nutty, but flax eggs have a neutral flavor that you most likely won’t notice at all in most recipes such as pancakes or baked goods.
Whisk ingredients together in a small bowl. Refrigerate at least 15 minutes (or cover and refrigerate overnight), during which time it should become thick, with a gel-like consistency. After this time, it’s ready to use like eggs. The recipe above is equal to one large egg. Feel free to double if more eggs are needed.
The recipe can be vegan, paleo, and gluten free. For keto M&Ms, simply use a keto-approved sweetener as your sugar of choice.
Seriously, how adorable are they?
So as not to mislead: These aren’t meant to be an exact copycat in taste and texture of the M&Ms you can buy at the store, because achieving the hard candy shell requires a sugar panning machine, and those machines can range anywhere from five hundred to thousands of dollars.
You’d have to be really serious about candy-making!
If you do want healthy M&Ms that exactly mimic the ones you remember from childhood, there are a few brands from which to choose, including Little Secrets, Unreal, and No Whey Foods. Not exactly sure you can call any of them “healthy” but they are definitely healthier than the original—with no corn syrup and colored using natural ingredients such as turmeric, beet juice, spirulina, and cabbage. (All three of the brands offer vegan options.)
Or make these vegan M&Ms at home and don’t worry that they’re not exactly the same as store-bought… because they are so good in their own right!
Made up of wholesome ingredients, these M&Ms are also perfect for breakfast. Try them as a fun addition to Overnight Oats or Chia Pudding.
Or you can color the candies naturally, using turmeric for yellow, beet juice or acai powder for pink and red, spirulina for green, and blue spirulina for blue. Simply stir the natural colors into the candy coating, adding more as needed until you achieve the desired colors.
I definitely think this DIY way is more fun, and it also gives you full control over the ingredients and enables you to keep the recipe free of harmful chemicals and food dyes. But I also know that not a lot of people have things like Blue Spirulina lying around, so it does take more funds and more planning in advance to assemble all ingredients for rainbow M&Ms.
If you prefer, you absolutely can keep the candies plain. While the bright colors are of course more fun, taste-wise they are just as delicious if you wish to skip that step and not color the M&Ms. Or if you’d prefer to skip the candy coating entirely and just coat them in melted chocolate instead, that is totally fine too!
Food coloring, OR pinch spirulina for green, turmeric for yellow, beet juice or acai powder for pink and red, and blue spirulina for blue
Either stir first four ingredients by hand or blend in a food processor, scraping down the sides as needed, until you get a smooth dough. Break off tiny pieces (or you can roll into larger balls), then flatten if desired and place on a parchment or wax-lined tray. Chill. Divide the melted cacao or coconut butter into little dishes and stir different colors into each. Dip m&ms in coating, then chill again to set. (If using cacao butter, it sometimes requires dipping a second time after the first layer of coating sets.) While I like to keep leftovers chilled regardless of the coating used, the cacao butter and white chocolate versions can technically be left out in a cool place without melting. As explained in the post, these don’t taste exactly like commercial m&ms but are fun and delicious in their own right!
In the days leading up to any major holiday, my site always experiences a huge jump in traffic, and I’d guess the other big food blogs see a similar spike to certain posts. Right before a holiday, readers consistently search for the same types of party-friendly recipes: brownies, cookies, bars, cakes, and cheesecakes!!
If you need a recommendation of something to make for Memorial Day–or any party or gathering–below are my top 25 healthy party desserts that get the most views and searches from readers during holidays. Starting with the hands-down #1 most popular healthy party recipe: the Deep Dish Cookie Pie!
These secretly flourless thin mint cookies can be all of the following:
After I posted my vegan thin mints recipe, many of you asked if there was a keto version or if you could make the recipe with almond flour. So of course I had to try it. Armed with a giant new bag of Bob’s Red Mill blanched almond flour (it was on sale!), I set out to experiment.
Using this Keto Cookies Recipe as a base, I added cocoa powder and covered them in a simple chocolate peppermint coating…
The cookies were softer than traditional Thin Mints right out of the oven, but they firmed up as they cooled and tasted SO GOOD!
I recommend storing these in the freezer, because chilling the cookies will give them that classic Thin Mint crispiness.
Also, if you’re not on a keto diet, feel free to use the maple syrup version instead of the stevia. If you try them, be sure to leave a review!
Preheat oven to 350 F. Line a baking sheet with parchment. Combine all but the last three ingredients in a bowl, and stir to form a dough. If too wet to roll out, freeze just until firm enough to roll. I find it’s easiest to place dough in a large Ziploc, smush into one large ball, and roll out from inside the bag. Once rolled out, cut dough into circles (or other shapes!) with a cookie cutter or small jar lid. Bake 7 minutes. Let them cool completely, during which time they will firm up.
Freeze the cookies while you make the coating so the chocolate will adhere upon contact. For the coating, carefully melt the chocolate chips. I like to stir in the oil for a smoother sauce that makes the cookies easier to coat. Once melted stir in the extract. Dip cookies in chocolate, place on a parchment-lined plate, and freeze. I like to store these in the freezer to achieve the classic Thin Mint crispiness.