Chocolate & Peanut Butter Breakfast Cheesecakes

An easy recipe for skinny chocolate cheesecakes topped with a peanut butter drizzle. With their decadent flavor, you won’t believe they’re a healthy breakfast!

These decadent breakfast treats taste like dessert, but they’re packed with protein to keep you full and no refined sugar! The recipe is easily doubled or tripled if feeding a crowd.

Author: amyshealthybaking.com

Yield: 2 cheesecakes

Serving Size: 1 cheesecake

Ingredients:

¼ c old-fashioned oats (gluten-free, if necessary)

2 tbsp unsweetened applesauce

6 oz fat-free cream cheese

1 tbsp agave

2 tbsp unsweetened cocoa powder

¼ tsp cornstarch

½ tsp vanilla extract

1 tsp creamy peanut butter

Directions

✖Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with nonstick cooking spray.

✖To prepare the crust, stir together the oats and applesauce in a small both until thoroughly combined. Press into the bottoms of each muffin cup. Bake at 300°F for 8 minutes, and cool slightly.

✖To prepare the filling, beat the cream cheese and agave together until creamy. Mix in the cocoa powder, cornstarch, and vanilla until smooth. Spread on top of the cooled crusts, and bake at 300°F for 16-19 minutes, or until the centers barely jiggle. 

✖Cool completely to room temperature in the pan before laying plastic wrap over the tops of each, ensuring the plastic wrap completely touches the entire surface. Chill for at least 3 hours before serving.

✖Just before serving, add the peanut butter to a zip-topped bag, and microwave on HIGH for 20 seconds. Snip off the corner and drizzle over the cheesecakes.

Note: These cheesecakes are fairly dark and not overly sweet. For a sweeter taste, increase the amount of agave by 1 teaspoon.

Nutrition Facts

Serving Size: 1 cheesecake

Servings In Recipe: 2

Amount Per Serving

Calories 196  Calories from Fat 25.2

% Daily Value*

Total Fat 2.8 g 4%

Saturated Fat 0.6 g 3%

Unsaturated Fat 0.8 g

Cholesterol 15.0 mg 5%

Sodium 583.2 mg 24%

Total Carbohydrate 26.5 g 9%

Dietary Fiber 3.1 g 12%

Sugars 13.2 g

Protein 14.9 g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Healthy Secret-Ingredient Brownies

Healthy, moist, rich brownies with a secret ingredient. Hint: it's not avocado, beans, or banana!

Author: hungry hannahs

makes 16 2-inch brownies

Ingredients:

◈3/4 cup oats, measured and then ground into flour (any type of flour will work here)

◈1/4 cup + 2 Tbsp cococa powder (I used half dark chocolate/dutch and half regular)

◈1/4 cup + 2 Tbsp sweetener of your choice (sugar in the raw, coconut sugar, or regular ol’ white sugar)*

◈1/2 tsp baking soda

◈1/4 tsp salt

◈1/2 cup pureed prunes (2 5-oz containers of baby food works perfectly)

◈1 egg, whisked (or 1 Tbsp ground chia or flax seeds for vegan)

◈1.5 Tbsp honey or maple syrup

◈1.5 tsp vanilla extract

◈1 Tbsp butter or coconut oil, melted (optional)

◈1/3 cup chopped dark or semi-sweet chocolate

*If using stevia or other concentrated sweetener, be sure to follow baking directions on the package as a little goes a long way.

And the secret ingredient!

You can use prunes with apples if you feel better about it.

Directions:

✖Preheat oven to 350ºF and spray an 8×8″ baking dish thoroughly with cooking spray.

✖In a medium mixing bowl, combine all of your dry ingredients: oat flour, cocoa powder, sugar, baking soda, and salt. Whisk well and set aside.

✖In a large mixing bowl, combine wet ingredients: pureed prunes, egg, honey, vanilla extract, oil/butter, and whisk. 

✖Add dry ingredients to wet and stir until combined. Fold in chopped chocolate.

✖Pour into your greased baking dish and bake for 17 – 18 minutes (18 was perfect for mine), or until a toothpick inserted into brownies comes out clean. Let cool before serving, and enjoy with a glass of milk or ice cream!

Note: Because these brownies are so moist and slightly sticky, they may require extra care when slicing them. Chilling them before cutting will make for neater brownies, but I was too anxious to do so, which is why my brownies are rather messy looking.

Hands Down The Most Amazing Vegan Chocolate Pudding

Hands Down The Most Amazing Vegan Chocolate Pudding. No hours of stirring, thermometers, or crazy Amazon ingredients.

Author: thesweet-toothlife.com

Serves: 4

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

♦⅔ cup brown sugar

♦¼ cup cornstarch

♦3 tablespoons unsweetened cocoa powder

♦2 teaspoons instant coffee

♦2 cups Silk Coconut Milk (I used unsweetened original)

♦¼ cup Enjoy Life chocolate chips (or regular chocolate chips, if not vegan)

Instructions

►In a medium pot, whisk brown sugar, cornstarch, cocoa powder, and instant coffee.

►Gradually add milk, stirring well over medium heat.

►Bring to a boil and then simmer for a couple minutes, continuing to stir well.

►Once thickened, remove from heat and immediately stir in chocolate chips.

►Pour into a heat proof container (I used a glass bowl) and refrigerate overnight or for at least four hours.

Gwyneth’s Fudgy Chocolate Brownies

A shot of coffee brings out the best flavor in these decadent yet healthy brownies. Your kids won’t even notice it, but you will!

Author: bakebellissima.com

Serves: 8 

Active prep time: 15 minutes 

Total prep time: 45 minutes

Ingredients

◈2 cups white spelt flour

◈1 cup cocoa powder

◈1½ tbsp baking powder

◈Pinch fine salt

◈½ cup vegetable oil

◈1 cup pure maple syrup

◈½ cup brown rice syrup or agave nectar

◈½ cup strong brewed coffee

◈½ cup milk or soy milk

◈1 cup high quality chocolate chips

Instructions

✖Preheat the oven to 350 F. Line a 9 X 11 inch baking dish with parchment.

✖Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl.

✖In a separate bowl, whisk together the ½ cup vegetable oil, syrups, coffee, soy milk and vanilla. Mix the wet ingredients into the dry ingredients, being carful not to overbeat.

✖Pour half the batter into the baking dish. Sprinkle with half the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips.

✖Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick has just a bit of chocolate on it when you test the cake. Cool.