Chocolate Covered Katie – The Healthy Dessert Blog.+Add.Feed Info1000FOLLOWERS
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.
Chocolate tagalongs peanut butter donuts. Pretty sure we’re going to be good friends.
Girl Scout Cookie Season is back once again, and these donuts are the perfect recipe for anyone who wishes they could eat Girl Scout cookies for breakfast.
I mean… of course you can technically eat actual Girl Scout cookies for breakfast too. Now I’m imagining pouring an entire box of tagalongs cookies into a cereal bowl, covering it with almond milk, and calling it breakfast.
An overflowing bowl of peanut butter tagalong cookies for breakfast sounds spectacularly good in theory, until you remember the sugar rush likely to follow. These peanut butter donuts give you all of that chocolatey peanut butter deliciousness and are a much healthier choice at the same time. With whole grains, fiber, and protein—and baked instead of fried—they’re basically muffins in donut form, and they won’t leave you with that crash-and-burn feeling from eating too much sugar.
Also, no one says you can’t then go and have the actual Girl Scout cookies for dinner…
Okay, I’m not helping.
P.S. In case you want to go all out, there are also recipes for both Thin Mint Donuts and Samoas Donuts in my Hello Breakfast Cookbook.
I made them all a few months ago for a Girl Scout Cookie-themed brunch.
And yes, a Girl Scout Cookie brunch was just as completely amazing as it sounds. The only issue was that people were having a hard time deciding which flavor donut to choose… so we ended up cutting the donuts into bite-sized pieces to let everyone try all of the flavors. When it comes to Girl Scout cookies, you should never have to choose.
Below is an inside shot of one of the peanut butter donuts with even more peanut butter spread on top, because I very much believe there is no such thing as too much peanut butter. I buy my favorite peanut butter in bulk–12 jars at a time–and still am somehow always back at the store a few months later, buying more jars of peanut butter. It just pairs so well with chocolate!
They are flourless and vegan, yet it’s scary how much they taste like the real thing! Someone did also inform me that they do make Girl Scout cookie cereal already, but only in Thin Mints and Caramel Crunch flavors. So you’re still on your own for the Tagalongs.
Preheat the oven to 350 F. Grease a donut pan OR mini muffin pan. Whisk first 5 ingredients. Stir in flour, baking powder, and salt. Spread into the pan. Bake on the center rack 8 minutes. Let cool a few minutes before going around the sides with a knife and popping out. Donuts can be left out—loosely covered with a towel—overnight. If desired, spread peanut butter on top. Carefully melt the chocolate, and stir in the oil if using (it’s optional but will make a smoother sauce). Line a baking pan or a few large plates with parchment. Dip donuts in the coating, then put on the lined pan and refrigerate to set. The donuts are sweeter the day after they’re made, so it’s highly recommended to make them ahead of time.
This easy roasted brussels sprouts recipe proves one important fact:
Brussels sprouts really can be addictive.
Just try these sweet, savory, sticky sesame brussels sprouts, then try to get them out of your mind. It’s completely impossible! You will literally be dreaming about brussels sprouts. It’s what our mothers were trying to tell us all those years ago…
“Eat your brussels sprouts! They’re good for you!”
Actually, I’ve always liked brussels sprouts. When we were growing up, my mom called them “baby cabbages,” which for some reason made me think they were super cute. Plus I wanted to be a rebel, so as soon as I heard kids were supposed to hate the little green vegetables, it automatically made me love them even more.
I’m not sure where the whole kids-hate-brussels-sprouts thing originated anyway, or if there’s any truth to it. Pretty much every single person I know loves brussels sprouts!
And when they’re roasted in the oven and tossed with sticky-sweet sesame sauce, they are especially easy to love.
We tried both the regular and soy-free versions of the recipe and loved both, so feel free to go with whichever you prefer. The small amount of oil (just 1 1/2 tsp for the entire recipe) adds such a huge flavor boost that I recommend including it even if you’re on a mostly oil-free diet – it doesn’t add up to much per serving and makes a big difference in taste. Be sure to look for toasted sesame oil, which has a stronger sesame flavor. I usually buy mine at Trader Joe’s.
Preheat oven to 450 F. Grease one or two baking pans, or line with parchment. Arrange Brussels sprouts in a single layer in the greased pan. Bake 20 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully. Whisk this into the saucepan as soon as it boils. Turn heat to medium and cook–stirring–until it begins to thicken. Flip sprouts and bake 20 additional minutes or until desired texture is reached. Mix sauce with sprouts. Sprinkle sesame seeds on top if you wish.
This super healthy banana oatmeal recipe is one of the easiest and most delicious breakfasts you will ever make!
I get so many comments and emails from people saying they’d love to eat healthier… if only it weren’t so time-consuming or expensive.
And truthfully, such a large number of the healthy recipes out there really do make it seem like you need to splurge on specialty flours, superfood powders, and $10 bottles of green juice if you want to be healthy. But healthy eating doesn’t need to be so complicated, and the goal on my blog has always been to make this lifestyle as simple and do-able for as many people as possible.
I try to ensure most of my recipes call for ingredients you can easily find in regular grocery stores, because I know it’s not always feasible or desirable to jet off to Whole Foods every time you just want to make breakfast.
This basic banana oatmeal proves it is not only possible, but also completely delicious, to have a healthy breakfast without all the bells and whistles. Any grocery store worth its salt will carry all of the necessary ingredients, and you can even make it ahead the night before if you’re really short on time.
❤ I love how the milk splashed in the shape of a heart.
The basic recipe requires just FOUR main ingredients, and you can dress it up however you’d like. I often will add peanut butter or almond butter, or I’ll throw in some mini chocolate chips at the last minute, so they get all melty and amazing.
With this bowl, I decided to add in a spoonful of my Healthy Nutella, and I probably don’t need to tell you how that went, right?
Banana + Nutella = Pretty much the perfect breakfast.
Banana Oatmeal Recipe - SUPER Easy Healthy Breakfast! - YouTube
(View the video, above)
What are some of your favorite easy and healthy breakfast recipes to make? Please feel free to leave links to your favorite breakfast recipes in the comments, to give breakfast inspiration to other readers.
optional crushed walnuts, mini chocolate chips, shredded coconut, etc.
sweetener of choice, if needed
Combine all ingredients in a small pot. Bring to a boil over medium heat. Once boiling, stir only occasionally to prevent sticking or boiling over. It will eventually thicken. Sweeten as desired. Add your favorite toppings. I like peanut butter, mini chocolate chips, or the healthy nutella recipe linked earlier in this post. Serve hot, or refrigerate overnight and serve either hot or cold the next day.
Everyone’s favorite Fudge Babies—one of my most popular recipes of all time—are finally making a comeback!!!
Just 5 Ingredients… and NO Baking Required!
These secretly vegan and healthy chocolate fudge balls, with just a few wholesome ingredients and no added sugar, are easy to make, completely delicious… and totally addictive!
Don’t say I didn’t warn you!!!!!
Prepare to fall in love…
This has been one of my most popular recipes with readers over the years… and for good reason.
If you’ve never heard of Fudge Babies, they’re basically raw and paleo chocolate truffles made without any added sugars, oil, or processed ingredients, and they’re pretty much impossible to stop eating. The recipe is one of the easiest healthy desserts you’ll ever try. Fudge Babies will always have a special place in my heart because—long before the Cookie Dough Dip or the Black Bean Brownies came onto the scene—this was actually the first one of my recipes to ever go viral!
Fudge Babies come in all sorts of different flavors, such as Thin Mint, German Chocolate, and Chocolate Peanut Butter. You can roll them into balls, cut out shapes with cookie cutters, or even form them into bars to make your own homemade Larabars, for a healthy snack any time you’re craving chocolate. And because they don’t need to be refrigerated, they’re great for any of the following:
Packing in a lunchbox
Making a batch to give as a gift
Shipping to family or friends
Taking as a healthy on-the-go snack
So why highlight the Fudge Babies again now?
Well first of all, the recipe is way too good to be lost in the archives. If you have just 5 minutes, I highly recommend making a batch. They are ridiculously fun to make and even more fun to eat. Especially with Valentine’s Day around the corner, Fudge Babies are the perfect recipe, because they’re both heart-healthy and sinfully decadent and chocolatey at the same time.
But even more importantly: On February 21st, at noon EST, I’ll be making these fudge babies live in the studio at the USA Today Headquarters!
I included a few flavor variations below, but the sky really is the limit – Have fun coming up with your own Fudge Baby flavors by adding ingredients such as chia seeds, almond extract, shredded coconut, instant coffee, or anything else you think sounds good. I’d love to see your variations, so please feel free to post a photo of your results in the comment section below, or tag me on Instagram @ChocolateCoveredKatie.
*If your dates are super hard, just soak them in boiling water for a half hour. Most regular grocery stores carry dates; just be sure to buy them pitted. I usually add the salt, but it’s your choice!
Blend all ingredients in a food processor (or halve the recipe and use a single serve blender or mini chopper). When doing a full recipe, I’ve found that a food processor works much better than a blender because everything processes more evenly and the results are not a sticky mess. Roll into balls – I find it’s easiest to transfer the dough to a ziploc and smush it into one big ball, then break off pieces and roll into smaller balls. Feel free to dip in melted chocolate or roll in cocoa powder or shredded coconut or coconut flour. You can also form bars or even roll out the dough and cut shapes with cookie cutters!
I know people who can eat dessert in moderation or who can go days or even weeks without even thinking about chocolate. But since I have never been one of those people, I figured out early on that I needed to come up with some healthy chocolate recipes to satisfy my chocoholic sweet tooth and enable me to fit chocolate into my daily life–multiple times per day!–while still being healthy.
Below are just a few of my favorite ways to sneak chocolate into a healthy diet, and they are perfect for Valentine’s Day.
Velvety chocolate cheesecake blankets a rich and fudgy brownie crust, in this absolutely show-stopping chocolate brownie cheesecake recipe.
Dear fellow chocolate lovers,
This is YOUR cheesecake.
And if your two favorite desserts in the whole world happen to be brownies and cheesecake like mine are, this decadently dark chocolate brownie cheesecake is pretty much the best dessert you could ever make, because it solves the problem of being forced to choose one over the other. Now there is no need to choose at all – you can have both.
This chocolate cheesecake looks fancy, but it’s deceptively simple to make.
And if you’re short on time, you can easily skip the brownie crust for a plain chocolate cheesecake that comes together in just minutes. I used my go-to vegan brownie recipe for the base, but if you have a favorite brownie recipe, feel free to use it instead. Just remember to undercook the brownie layer, because you’ll be baking it a second time when you bake the cheesecake.
The flax or cornstarch in the recipe is optional because I accidentally forgot it the second time I made the cheesecake (yes, I make baking mistakes too!), and surprisingly I didn’t notice a difference. The brownie bottom still held together as if I hadn’t forgotten the binder ingredient – so I marked it as optional.
1 cup spelt or white flour, or packed 3/4 cup Bob’s gf
1 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make 1 cup)
1/4 tsp + 1/8 tsp salt
1/2 tsp baking powder
1/2 cup brown sugar or packed 1/2 cup coconut sugar
1/3 cup unrefined sugar OR stevia baking blend
optional 2 tbsp flaxmeal or cornstarch
1/2 cup mini chocolate chips, optional
Whisk together the first 3 ingredients, then set aside. Preheat oven to 350F. Grease a 9-inch springform pan, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 12 minutes.
For the Cheesecake:
24 oz cream cheese, such as tj nondairy
2 cups plain yogurt, such as coconutmilk yogurt
2 1/2 tsp pure vanilla extract
1/2 cup sugar or maple syrup, honey, or xylitol for sugar-free
3/4 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make up the full amount)
Preheat oven to 350 F. Fill a 9×13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. In a blender or food processor, beat all cheesecake ingredients just until smooth. (Don’t overbeat, as this would introduce air bubbles that could burst in the oven and thus cause cracking.) Smooth into the 9-inch springform pan with the baked brownies. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave oven door closed and turn off heat. Leave in the closed oven an additional 5 minutes. Then remove—it will look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the fridge. Chill at least 6 hours, during which time it will firm up. Leftovers covered in the fridge will last around 3-4 days.
With layers of sweet coconut and chocolate, these lightened-up and secretly vegan magic bars will be devoured in seconds!
Chances are you’ve probably seen at least one version of this traditional potluck favorite dessert, which goes by many names: Hello Dolly Bars, Coconut Dream Bars, Seven Layer Bars, Magic Cookie Bars, Coconut Magic Squares…
Over the years, these bars have been one of the most frequent recipe requests I’ve gotten from readers, and it’s not hard to see why the recipe is so popular! A soft graham cracker crust topped with layers of coconut and chocolate makes the bars truly as magical as their title suggests. And while traditional magic square recipes call for sweetened condensed milk, eggs, and at least a third cup of butter, I’ve cut all of that out in this new healthier and vegan recipe… and absolutely no one I’ve ever served them to has noticed a difference!
With just five main ingredients, the magic bars are ridiculously easy to prepare.
The question of what to make for your Super Bowl party this weekend?
Solved – you should definitely make these
I first made these magic squares for a rooftop party last summer and have been holding onto the recipe ever since, waiting for the perfect time to send it out into the world.
Figured now is as good a time as any, so here they finally are… I hope you will love them! Please feel free to tag me @ChocolateCoveredKatie on Instagram if you make a batch, because nothing makes me happier than knowing people are making the things I post.
2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
if using stevia, add 2 tbsp water
1/3 cup mini chocolate chips
1/3 cup finely chopped dates OR more chocolate chips
1/4 cup finely chopped nuts, optional
2/3 cup full-fat shredded coconut, sweetened or unsweetened
1 1/4 cup full-fat canned coconut milk
Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia), then transfer evenly to the bottom of the prepared pan. Press down. Sprinkle the chocolate chips, dates, coconut, and optional nuts over top. Now evenly pour the coconut milk over top. Place in the oven. Bake 33 minutes. Remove from the oven and let sit 10-15 minutes to firm up. Slice into bars, wiping the knife after each cut.
Spicy, savory, baked buffalo cauliflower wings – perfect for game day!
Okay, let’s make one thing clear right away.
These cauliflower buffalo wings DO NOT taste ohmigosh just like real buffalo wings.
If you find any recipe that claims cauliflower is going to taste just like meat, run far away. Cauliflower is not meat, cauliflower will never be meat, and cauliflower buffalo wings are never going to fool anyone into thinking they are chicken wings.
End of story.
That being said, these cauliflower wings are delicious in their own right. There’s no need to treat them as a substitute for the real thing, because they are the real thing! The completely vegan buffalo wings make a great healthy game-day snack, and they’re especially good dipped in ranch dressing.
I made the buffalo cauliflower bites last weekend for a football-watching party, to test them out and gauge everyone’s reactions.
Being 100% honest: Some people thought the idea was too crazy to try, and one person who did try them fully admitted he didn’t like them because they weren’t meat. But everyone else—all non-vegetarians in the group—gobbled up the cauliflower wings, and more than one person commented on how they appreciated having a healthy option amidst all of the pizzas, cookies, chips, and beer. A large batch of the cauliflower was completely gone by the end of the night, with multiple requests for the recipe.
Also being 100% honest: The celery was not completely gone by the end of the night.
To this day, I still know of only one person in the world who actually loves raw celery.
While there are many recipes out there for buffalo cauliflower wings, I decided to come up with my own recipe—adapted from my Shake & Bake Cauliflower—because I already know I love that recipe.
Preheat the oven to 425 F. Line a large baking dish with parchment. Spray the florets with oil spray or toss with a little oil, then place in either a very large bowl or a large ziploc bag. Toss with the flour and garlic powder until evenly coated. Finely crush the breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. Add the milk of choice and then the breadcrumbs to the cauliflower, and toss to coat. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes. Combine the oil or melted butter spread with the buffalo sauce (because the fat helps the sauce adhere to the cauliflower). Drizzle on the cauliflower, then stir to coat all sides. Bake another 15 minutes. After this time, I like to broil for up to 5 minutes, watching so it does not burn. Serve with ranch dressing.
The cookie dough dip is always especially popular around this time each year, because so many of you make it for football or Super Bowl parties.
I wanted to create a new flavor in time for the upcoming game day, in case you want to try it out on your friends! This banana cookie dough dip, inspired by my Healthy Banana Bread, tastes deliciously like unbaked banana bread batter and has the option of being completely refined-sugar-free as well. If you’ve never heard of the basic concept of this cookie dough dip before, rest assured it’s been tested by thousands of readers over the years, and even non-healthy eaters approve!
Chickpea cookie dough dips seem to have suddenly become really popular, with companies now packaging them and selling different flavors in stores across the US, which I find so funny and amazing because I remember back when I first published the original version and people thought the idea of a bean-based cookie dough dip was absolutely crazy. Well, I guess some people still think the idea is crazy.
I’m constantly being asked if I wish that I’d packaged my recipe years ago, but the answer is an unequivocal no! By publishing my ideas online instead of selling a product in grocery stores, I get to have all the fun of creating recipes without any of the risk or stress of running a factory, printing off labels, transporting the products from the warehouse, or any of the countless other issues I’m sure companies must run into on a day-to-day basis. Maybe I didn’t make a million dollars from my cookie dough dip idea, but there are some thing worth way more than a million dollars.
Getting to see you all making and posting your own versions of my recipes on social media or writing in to tell me about how you brought the cookie dough dip to a party and surprised guests who couldn’t believe it wasn’t actual butter-and-flour cookie dough is definitely one of those things.
So now that banana bread cookie dough dip exists, what flavor chickpea cookie dough dip should I make next? Maybe mint chocolate chip? Or red velvet for Valentine’s Day? Or carrot cake for Easter? Would that be too crazy? Is anything too crazy anymore?
P.S. If you’re wondering, yes of course I have a chocolate version of the cookie dough dip as well. Here’s the Brownie Batter Dip recipe I first published back in 2011.
1 1/2 cups cooked garbanzo or white beans (1 can, drained + rinsed very well)
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/3 cup rolled oats or quick oats
1/2 cup mashed banana, as ripe as possible (1 medium)
1/4 cup peanut butter OR allergy-friendly alternative
1/4 cup pure maple syrup, honey, or agave
2 tsp pure vanilla extract
1/2 cup chocolate chips, plus more for the top if desired
In a good food processor, process all ingredients except the chips until completely smooth. (A blender will work if you must—and if you stop it every now and then to stir so it blends evenly—but texture and taste will be better in a food processor). Stir in the chips, and serve with graham crackers, sliced fruit, gingersnaps, or anything else you want to dip in cookie dough! Store leftovers covered and refrigerated 2-3 days.