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These 3-ingredient cream cheese bombs are easy to make and impossible to resist!

Cream Cheese Fat Bombs

3 Ingredients

Low Carb

Sugar Free

Gluten Free

NO BAKE

They melt in your mouth and taste like homemade New York cheesecake!

Leftover cream cheese? Try this Keto Cheesecake Recipe

Low Carb Cheesecake Bombs

I’m one of those people who always crave dessert at the end of each meal.

Some of my friends can eat just a salad for lunch or dinner and be completely satisfied… but that has NEVER been me!

It doesn’t need to be a brownie sundae or a whole slice of cake or anything—just a small piece of dark chocolate, or a single Vegan Peanut Butter Cup will work.

If I don’t have some sort of dessert, I feel like the meal isn’t over yet.

So these quick-to-prepare cheesecake bombs are perfect for people like me.

They are an easy everyday snack you can make just once and keep on hand throughout the week for whenever you’re craving something sweet.

You Might Also Like: Chia Pudding – 5 NEW Flavors

Cream Cheese Bomb Flavors:

Chocolate

Vanilla

Mocha

Peanut Butter

Cinnamon Roll

Lemon Cheesecake

Chocolate Chip

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!

Cream Cheese Bombs

Inspired by the frosting on these Pumpkin Cupcakes

Cream Cheese Bombs
Total Time: 5m
Yield: 8-10 balls
5/5
Ingredients
Instructions

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.

View Nutrition Facts

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These soft and fluffy vegan blueberry pancakes taste like they came straight from a diner, and yet they’re super easy to make at home in your kitchen! 

 

Melt-In-Your-Mouth Pancakes

If you like blueberry muffins, you will LOVE these ultra thick and delicious blueberry pancakes.

This recipe will not yield sad and deflated pancakes – nope, these puffy cloud-like pancakes are HUGE!

Also Try This Vegan Lemon Bread – Soft And Delicious

Healthy Blueberry Pancakes

Soy Free

Egg Free

Dairy Free

Vegan

A healthy choice for breakfast that’s great for meal prep and makes every morning feel like a Sunday. They are perfectly plump, bursting with fresh blueberries in each and every bite.

Top them with maple syrup or coconut butter, or eat them plain or with extra blueberries on top – these are good no matter how you serve them!

Leftover blueberries? Make Overnight Oats – 15 Flavors

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.

Frozen blueberries are fine to use. As with my Blueberry Baked Donuts, just thaw the berries first.

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.

Adapted from Almond Butter Pancakes

Secretly Vegan Blueberry Pancakes!
Total Time: 20m
Yield: 15-20 pancakes
No ratings yet.
Ingredients
  • 1 cup flour (or try these Flourless Pancakes)
  • 6 tbsp rolled oats
  • 2 tsp cinnamon
  • 2 1/2 tsp baking powder, and 1/4 tsp baking soda
  • 1/4 tsp + 1/8 tsp salt
  • 1 cup milk of choice
  • 2 tbsp oil OR additional milk of choice
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp white or cider vinegar
  • 3 tbsp pure maple syrup OR stevia equivalent
  • fresh or frozen blueberries (1-2 cups)
  • optional, feel free to add a little orange or lemon zest if desired
Instructions

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.

View Nutrition Facts

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You will fall in LOVE with these easy low carb keto muffins – even if you’re not on the keto diet. That’s how addictively good they are! 

Super Easy Keto Muffins

The recipe is quick to make and can be customized for different flavors.

They are soft and fluffy low carb muffins of dreams.

I seriously can’t stop making these things!

You May Also Like: Keto Ice Cream – 4 Ingredients

NO Oil

Flourless

Gluten Free

Dairy Free

6 Ingredients

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!

Keto Muffins

Adapted from this Keto Mug Cake

Keto Muffins – Just 6 Ingredients!
Total Time: 10m
Yield: 14-15 keto muffins
5/5
Ingredients
  • 1 cup fine almond flour (110g)
  • 2 tbsp erythritol, or 1 tbsp sugar or stevia equivalent (15g)
  • 1/4 cup milk of choice
  • 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • optional mini chocolate chips (or sugar free chocolate chips), crushed walnuts, pinch cinnamon, etc.
Instructions

*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!

View Nutrition Facts

More Keto Breakfast Recipes:

Keto Cheesecake

(Hey, why not??! With cream cheese, yogurt, and no sugar, the recipe has protein and healthy fats; and it’s certainly a healthier choice than some sugary breakfast cereals or pastries!)

Vegan Cream Cheese– 4 Flavors, NO Tofu!

More Healthy Breakfast Ideas:

Vegan Lemon Bread

Almond Butter Pancakes – OIL FREE

Broccoli Cheddar Quinoa Cups

Healthy Banana Bread – with an oil free option


Breakfast Meal Prep – 20 Healthy Recipes

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Sweet, sticky, savory, and seductively crispy lemon cauliflower.

One of my favorite restaurants growing up was a local Chinese place just outside of Philadelphia.

We’d often go there on weeknights, because it was close to home, offered quick service, and the food was consistently good every time.

Upon sitting down at the table, I’d always immediately start on the deep-friend crispy noodles and duck sauce while waiting for my order of sticky glazed lemon chicken to arrive.

(I was pretty much on a sugar high before we even got to dessert.)

Also Try This Recipe: Cauliflower Mac And Cheese

Years later when my family moved to China, I remember being initially confused by the cuisine.

Where were the General Tso’s, the fortune cookies, the sweet and sour?

Where was the lemon chicken???

Much of what we in America know as Chinese food is not actually Chinese at all.

For example, fortune cookies were invented in San Francisco!

And in all my time living in Shanghai, not once did I ever see lemon chicken listed on a menu.

You May Also Like: Banana Muffins – My Favorite Muffins


This crispy lemon cauliflower is my healthier, vegan answer to Chinese-restaurant lemon chicken.

The sticky lemon glaze is absolutely addictive.

And if you’re not feeling cauliflower, you can easily opt to pour the sauce over chickpeas, tofu, broccoli, or anything else you think would taste good with lemon sauce.

If you try the recipe, be sure to tag me @ChocolateCoveredKatie on Instagram so I can see and like your photos!

Adapted from Sticky Sesame Cauliflower

Sticky Lemon Cauliflower
Total Time: 40m
Yield: 3-4 servings
4.83/5
Ingredients
  • 1/2 large head cauliflower
  • 1/4 cup milk of choice
  • 1/4 cup fine cornmeal or flour
  • 1-2 tsp oil
  • 1/2 cup panko breadcrumbs, regular or gf
  • 1/4 cup vegetable broth
  • 1 1/2 tbsp lemon juice
  • 2 1/2 tbsp pure maple syrup, honey, or agave
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp minced garlic
  • 1/8 tsp salt
  • 1/8 tsp powdered ginger
  • 2 tsp cornstarch or arrowroot
  • lemon zest, optional for garnish
Instructions

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.)

View Nutrition Facts

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These delicious and dangerously easy chocolate no bake cookies are sure to become a new family favorite.

Peanut Butter Chocolate No Bakes

Six ingredients

Super easy to make

Ultra fudgy and delicious

Loved by kids and adults

There’s no need for an oven, and the entire recipe can be made in just about five minutes.

You May Also Like: Chocolate Peanut Butter Nice Cream

Easy Chocolate No Bake Cookies

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?)

Also Try These: Almond Butter Brownies

It’s no secret why these cookies are so popular.

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.

Leftover oats? Make your own Oat Milk – Here’s Everything You Need To Know.

No Bake Cookie Flavors / Add-In Ideas

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!

Chocolate No Bake Cookies

Adapted from these Healthy Butterfingers

Chocolate No Bake Cookies
Total Time: 5m
Yield: 15-22 cookies
5/5
Ingredients
  • 1/4 cup cocoa powder
  • 2 cups quick oats (For keto no-bakes, try these Fat Bombs)
  • 1/4 tsp salt
  • 1/2 cup peanut butter, or allergy-friendly sub
  • 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.
Instructions

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.

View Nutrition Facts

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Deep Dish Cookie Pie

Keto Brownie Bombs

Healthy Chocolate Chip Cookies

Banana Ice Cream – TEN Different Ways!

Vegan Mug Cake

Peanut Butter Brownie Baked Oatmeal

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What are flax eggs? And why use them? Here’s a simple guide on how to make a flax egg, plus why it’s a great trick to know, even if you’re not a vegan!

4 Reasons Flax Eggs Are Great For Baking

If you don’t have eggs on hand

Provides fiber and omega-3s

Low carb / good for keto

Lets you eat raw cookie dough or brownie batter

You May Also Like: Vegan Chocolate Chip Cookies

How Do You Use Flax Eggs?

You can use flax eggs in so many different recipes, including french toast, pancakes, cookies, muffins, cupcakes, veggie burgers, brownies…

I like to use them in my Secret Cauliflower Chocolate Cake

(Sounds crazy, but it’s really good!!)

The Best Vegan Egg Substitute

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.

Try using them in these Black Bean Brownies.

How to make flax eggs

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.

How To Make A Flax Egg
How To Make A Flax Egg
Total Time: 20m
Yield: 1 flax egg
No ratings yet.
Ingredients
Instructions

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.

View Nutrition Facts

Recipes That Use Flax Eggs:

Chickpea Cookie Dough Dip

Vegan Pecan Pie

Crustless Pumpkin Pie

Cauliflower Pizza Crust

Healthy Pumpkin Pie

Breakfast Oatmeal Cupcakes To-Go

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Homemade vegan M&Ms… Just like the commercial says, they DO exist!

Smooth chocolate centers.

And a classic candy shell.

These homemade M&Ms are simple to make and magically delicious.

Try stirring them into my Healthy Cookie Dough Dip… to turn it into monster cookie dough dip!

What Can You Do With Them?

Eat them by the handful

Add to no-bake cookies or Fat Bombs

Stir into ice cream (Coconut Ice Cream, Almond Milk Ice Cream, Banana Ice Cream, Keto Ice Cream, etc.)

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.

Do You Need To Use Food Coloring?

One option is to go the traditional route and use food coloring, such as this Watkins Natural Food Coloring.

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!

Vegan M&Ms

Adapted from these Keto Brownie Bombs

Homemade Chocolate M&Ms – They DO Exist!!! No ratings yet.
Ingredients
  • 1/3 cup cocoa powder
  • 2 1/2 tbsp sweetener of choice
  • 1/8 tsp salt
  • 1/2 cup nut butter of choice, or allergy-friendly sub
  • 4 oz cacao butter or coconut butter or white chocolate, melted
  • Food coloring, OR pinch spirulina for green, turmeric for yellow, beet juice or acai powder for pink and red, and blue spirulina for blue
Instructions

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!

View Nutrition Facts

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Healthy Butterfingers

(Reader Favorite Recipe!)


Keto Brownie Bombs

Homemade Peanut Butter Eggs

Coconut Bounty Bars

Sugar Free Chocolate Chips

Eatmore Chocolate Fudge Bars – From Nutrition In The Kitch

Coconut Balls (Raw, Keto, Vegan)

Homemade Snickers Ice Cream Bars

Chocolate Fudge Bars – TWO Ingredients

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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!

Deep Dish Cookie Pie

Vegan Peanut Butter Cookies

(These are a HUGE hit with non-vegans too!!)

Keto Cheesecake Recipe

Almond Butter Brownies

Vegan Lemon Bread

Chickpea Cookie Dough Dip

Vegan Brownies

Healthy Chocolate Chip Cookies

Chocolate Cheesecake

Skinny Vanilla Cheesecake

Healthy Chocolate Cupcakes

Vegan Cinnamon Rolls

Vegan Chocolate Chip Cookies

Easy Homemade Magic Bars

Easy Healthy Vanilla Cupcakes

The Ultimate Vegan Chocolate Cake

Oatmeal Fudge Bars

Keto Chocolate Chip Cookies

Pumpkin Cupcakes – with cream cheese frosting

Sweet Potato Brownies

Black Bean Brownies

Healthy Banana Bread – Oil Free Option

Chocolate Chip Peanut Butter Bars

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Crispy, minty, chocolatey, low carb keto Thin Mints – no flour required!

Thin Mints

You definitely don’t need to be following a vegan or keto diet to eat these thin mint cookies – the recipe is for everyone!

Even without using any sugar or flour at all, the cookies taste surprisingly similar to real thin mint Girl Scout cookies. Not exactly the same, but it really is surprising how close!

Also try this Keto Cheesecake Recipe – 5 Ingredients

These secretly flourless thin mint cookies can be all of the following:

Vegan

Oil Free

Paleo

Keto

Gluten Free

Soy Free

Sugar Free

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! 

Low Carb Thin Mints

*For nut-free, try this Vegan Thin Mints recipe

Low Carb Thin Mints (NO FLOUR)
Total Time: 7m
Yield: 15-22 cookies, depending on lid size
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Ingredients
  • 2 tbsp cocoa powder
  • 1 cup almond flour
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract
  • 1/8 tsp pure peppermint extract
  • pinch uncut stevia OR 3 tbsp pure maple syrup
  • Only if using stevia, add 3 tbsp water
  • 1/2 cup chocolate chips or sugar free chocolate chips
  • 1/4 tsp additional pure peppermint extract
  • optional 2 tsp oil
Instructions

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.

View Nutrition Facts

More Healthy Recipes:

Healthy Peanut Butter Tagalongs

Chocolate Fat Bombs


Avocado Chocolate Mousse

No Flour Chocolate Mug Cake

Keto Ice Cream – Low Carb

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