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.
If you find yourself in need of some delicious & healthy St. Patrick’s Day recipes this year, you have come to the right place.
Some of today’s recipes made the list because they include Irish foods such as Guinness or Irish oats. Others are on here simply because their festive green hue means you can eat them at any meal or take them to any party without fear of getting pinched!
Will you be sure to wear something green this year? Start your morning with Irish Oatmeal? Stuff your face with Mint Chocolate Fudge Pie, then wash it down with a Shamrock Shake? If you’re still unsure about your St. Patrick’s Day plans, here are 17 vegan and healthy St. Patrick’s Day recipes to get you started:
What are your plans for St. Patrick’s Day this year?
As always, please feel free to leave links to your favorite healthy St. Patrick’s Day recipes in the comment section below to possibly inspire other readers looking for recipe ideas!
Bonus points, the energizing peppermint and chocolate are a great pick-me-up if you’re feeling sleepy thanks to Daylight Savings!
I think I might be the only person in the world who actually likes Daylight Savings. Oh I definitely wish we stopped doing it altogether. (Doesn’t everyone? Why is this still a thing???)
But in terms of springing forward vs. falling back, I hate the latter much more. I seem to enjoy waking up at 4 am for some reason, so springing forward gets me at least a little closer to everyone else. I would still totally be on board to get rid of Daylight Savings though. Just saying.
The Ultimate Unbaked Brownies! - YouTube
(View the video, above)
I also made a new video for the brownies, because I know a lot of you prefer to see recipes being made instead of just reading instructions.
I prefer that too – and also, I really love making the videos!
Make sure to use pure peppermint extract, not imitation. (I haven’t tried the recipe with mint extract.) Combine first 6 ingredients in a food processor—scraping down as needed—until it turns into tiny, sticky crumbles. It will seem dry at first, so just keep processing until sticky. Line an 8-inch pan with wax or parchment. Press dough very firmly into the pan. For frosting, either melt 1/2 cup chocolate chips with 2 tsp oil to form a thin sauce OR stir together 1/4 cup cacao or cocoa powder, 2 tbsp melted coconut oil or cacao butter, and 1/4 cup pure maple syrup or agave to form a sauce. You can add up to 1/4 tsp pure peppermint extract if you wish. Spread over the brownies, Refrigerate or freeze to set the chocolate. Leftovers can be covered and stay out at room temperature for a day, or up to 2 weeks refrigerated, or 1-2 months sliced and frozen. (If using the coconut-oil frosting, it’s best to refrigerate unless storing in a very cool place.)
I’ve recently been getting a ton of emails, comments, and messages from readers asking if I have any keto dessert recipes or vegan keto recipes.
When I first started receiving these messages, I had to google the keto diet to find out what it even was. And after researching, I was surprised to find that many of my recipes are actually keto recipes without that having ever been the goal! Chalk it up to my love of high fat foods, I guess. To respond to the high volume of requests I’ve gotten for vegan keto desserts, I compiled a list below of 19 dairy free keto dessert recipes. Even if you’re like me and aren’t on the ketogenic diet, chances are you know someone who is – so feel free to share this post with them, because everyone should get to enjoy dessert!
For all of the recipes in this post, just be sure to use the keto-friendly ingredient options when given (such as almond flour, stevia, xylitol, sugar-free chocolate chips, coconut flour, etc.). I found conflicting information on whether unsweetened applesauce was okay to have on a keto diet, so if you aren’t allowed applesauce and want to make one of these recipes that calls for it, substituting yogurt (such as coconutmilk yogurt) for the applesauce should be fine.
Are there any of my recipes that you’ve made on a keto diet that I’ve missed here? Or do you have any favorite vegan keto recipes that you’ve made and loved? Please feel free to leave links in the comments, because they might give inspiration to other readers! Also, as a disclaimer: I’m not endorsing the ketogenic diet—or any diet, and I’m not personally following the keto diet or a low carb diet. I’m offering these keto dessert recipes for all of the readers who have asked, but if you’re like me and are not following the keto diet, you can of course still enjoy the recipes above!
Classic soft and gooey blondie bars, with chocolate chips in every bite – just the way a blondie should be!
You’re wondering about the title.
It’s really my friend’s fault.
When I brought the blondies to a party on Friday night and people were going crazy for them, she said it was clear the blondies had seductive powers. This sparked a conversation over other things with seductive powers… and soon the blondies were being compared to hot fudge sundaes, Tollhouse cookie dough, Ben & Jerry’s, George Clooney, and Ryan Reynolds. I was told that if I ever posted the recipe on the blog, I had to call then Ryan Reynolds blondies.
So here we are.
(Hopefully if he ever happens to somehow stumble across this post, he will be flattered and not think it’s too crazy!)
Unlike Ryan Reynolds, these chocolate chip blondies are not married… meaning you can keep them all to yourself. And trust me, you’re going to want to keep them all to yourself – they are so soft and gooey, with rich chocolate in each seductive bite. You also don’t have to compete with Blake Lively for their affection, which is good because it would be kind of impossible, because she’s kind of perfect.
The recipe was adapted from my Chocolate Chip Peanut Butter Bars, only these make a much larger batch, and the amount of sugar has almost been cut in half… yet they are still somehow just as good!
Ryan Reynolds Blondies - YouTube
(See the video, above)
Of course there’s a video too, because there had to be a video. You need to see the blondie-making in action.
Call them whatever you’d like, but definitely be sure that you try these blondies!
The bars are or can be egg-free, dairy-free, vegan, gluten-free, paleo, keto, and refined-sugar-free. If you need them to be nut-free, just swap out the peanut butter for your favorite allergy-friendly alternative, such as sunflower butter or pumpkin seed butter.
3/4 cup flour, such as oat, white, spelt, sorghum, or even almond
1 tbsp baking soda
1/4 tsp salt
1 cup sugar, unrefined if desired (or xylitol for sugar-free)
1/2 cup or more chocolate chips – I used 1/2 cup in the batter, plus more on top
up to 1/2 cup milk of choice, as needed
Preheat oven to 350 F. Line a 9×13 pan with parchment. Stir together all ingredients to form a batter (see the video above if you want to watch the bars being made). Add milk of choice to achieve a cookie-dough-like batter – the amount needed will depend on the flour and type of nut butter you use. Smooth batter into the pan. If desired, press more chocolate chips on top. Bake 15-18 minutes on the center rack. They’ll look way underdone – let them cool for at least an hour, during which time they firm up, and they firm up even more overnight (covered loosely on the counter).
A small McDonalds Shamrock Shake will set you back 460 calories and 64 grams of sugar! Do your health a favor, and make your own delicious and healthy shamrock shakes at home.
The popular McDonalds Shamrock Shakes are back again.
And although they might taste good for the few minutes they last, even the smallest-sized milkshake is full of empty calories and sugar, chemicals, additives, and potentially dangerous food dyes. So here is a recipe for how to make your own healthy shamrock shakes at home.
While I’ve always believed indulging in unhealthy food every once in a while is fine, I’ve also never been big on moderation… if I enjoy something, I want it all the time! With these healthy shamrock shakes, you don’t have to drink them in moderation. The recipe takes less than five minutes to make, uses natural ingredients to get that green hue, and it has NO refined sugar whatsoever.
Think of how much sugar you’re saving by drinking ZERO grams of refined sugar instead of 64… This healthy shamrock shake recipe is also way under 460 calories!
Mine’s always been mint chocolate chip. Although I do love the flavor, it’s the vibrant green color that enthralls me more than anything else. Those gorgeously green Shamrock Shakes from McDonalds or the bright mint chocolate chip milkshakes from Baskin Robbins… It goes back to when I was three years old and loved anything blue. Since our local Baskin Robbins didn’t make blue ice cream at the time, mint chocolate chip was the next best choice.
I went through a phase in middle school where I’d drink a Baskin Robbins mint chocolate chip milkshake every single day after school. And now? Well now it’s been over seven years since I first came up with this vegan and healthy shamrock shake recipe, and yet here I am still making them for myself at least once a week! While they don’t taste exactly like a McDonald’s thick shake (although if you use canned coconut milk, they are surprisingly milkshake-like), I actually like these even better, because they don’t give you the lethargic consumed-too-much-sugar feeling when you’re done.
Feel free to use your favorite milk of choice here – sometimes I use coconut milk for a more decadent shake, but more often I will use cashewmilk or almond milk. Lately when I’ve been making them, I haven’t bothered to turn them green, and the white ones are still just as good–although admittedly not as fun!
1/8 tsp to 1/4 tsp pure peppermint extract (I like 1/4 tsp)
1 cup milk of choice
optional, 1/4 cup frozen spinach
optional, I usually add scant 1/8 tsp salt to bring out the flavor
*If you can’t get on board with the greens-in-smoothies thing, you can opt for green food coloring or just drink a white peppermint shake (which is just as delicious). Or add a pinch of spirulina!
Feel free to use your favorite milk of choice. Canned coconut milk will give it a rich milkshake-like taste, but I also really love the lighter results of using cashewmilk or almond milk. To make the shake: Blend all ingredients in a blender until completely smooth. Make sure the banana you use is at least somewhat brown, so you don’t get that unripe earthy banana flavor in your mint chocolate shake! You can add the chocolate chips either before or after blending. Be sure to use pure peppermint extract, not imitation.
These no-bake cookie dough babies can be raw, vegan, gluten-free, grain-free, and paleo – with just four ingredients!
NO butter / NO sugar / NO oil
If your favorite part of making chocolate chip cookies has always been eating the raw cookie dough, these snackable cookie dough babies are the perfect healthy answer. Take them on-the-go for long car rides or running errands, pack them into a lunchbox, or keep a few on hand so you always have a healthy snack any time you’re craving something sweet.
You could also totally stir some of these into my Banana Ice Cream, for a homemade cookie dough nicecream sundae!
This is the cookie dough variation (one of my favorite flavors) of the fudge babies I made for the live USA TODAY segment on Wednesday. The broadcast went out to over 8 million viewers and was posted on all of their official facebook pages… both crazy exciting and completely terrifying at the same time.
So please just ignore my nervous hair flipping and not looking at the camera in the video if you watch. Definitely will fix those things for the future!
Here’s a link to the shortened version of the video, and if you’re a visual person and prefer to actually see recipes being made, be sure to subscribe to my YouTube channel while you’re over there, because it’s where I post all of my recipe videos.
Going back to these cookie dough balls – If you’ve ever tried a Cookie Dough Larabar, that’s what these little energy balls might make you think of when you try them. Just like Larabars, they need no refrigeration and are fine to store in a container for up to a few weeks. The cookie dough bites can also be frozen to always have on hand when a cookie dough craving hits.
To make them refined-sugar-free, you can use naturally sweetened or unsweetened chocolate or cacao nibs, or the chocolate chips can also be left out completely to give you something similar to a Cashew Cookie Larabar, only bite-sized. You could also change up the chocolate chips for raisins, add some shredded coconut or chia seeds, or dip them in melted chocolate – the best part about these fudge babies is how easy it is to customize them… and also how easy they are to eat!
Cookie Dough Fudge Babies
If you want a brownie version, also try the original Fudge Babies.
Cookie Dough Fudge Babies!
Depends on size rolled
No ratings yet.
Loosely packed 1 1/3 cup pitted dates (160g)
Handful of chocolate chips or cacao nibs
1/2 cup raw cashews, almonds, macadamias, or walnuts – Nut-free recipes Here or Here
1/2 tsp pure vanilla extract
Optional pinch of salt
*If your dates are rock hard, just soak them in boiling water for a half hour. Most regular grocery stores carry dates; be sure to buy them pitted.
Blend all ingredients in a food processor (or halve the recipe and use a single serve blender or mini chopper). You can add the chips before or after blending. I’ve found that a food processor works much better than a blender because it processes more evenly and the results are not a sticky mess. Roll into balls – I find it easiest to transfer the dough to a ziploc and smush into one big ball, then break off pieces and roll into smaller balls. Feel free to dip in melted chocolate. You can also form bars or even roll out the dough and cut shapes with cookie cutters.
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!