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.

Tropical Chia Pudding

This tropical chia pudding seems like a dessert (and is as pretty as one!), but it’s actually good for you! You won’t feel guilty about eating this!

Author: thefitnut.com

Prep time 5 mins

Cook time 1 hour

Total time 1 hour 5 mins

Serves: 2

Ingredients

◈4 T. Chia Seeds

◈1 cup lite canned coconut milk (or regular)

◈2 tsp. maple syrup

◈½ cup diced mango

◈Toasted coconut shreds for topping

Instructions

✖In the bottom of each glass (or air-tight container), add 2 tablespoons of chia seeds and pour ½ cup of coconut milk into each glass.

✖Stir in 1 tsp. of maple syrup into each glass.

✖Stir chia mixture well.

✖You can add more coconut milk if you don't like thick puddings.

✖Cover glasses and set in refrigerator for at least 1 hour, or overnight.

✖Once chia mixture has thickened like pudding, top glasses with diced mango and toasted coconut.

Enjoy immediately!

Skinny Oreo Ice-Cream

Dreams do come true with this Skinny Oreo Ice-Cream: Creamy, sweet and delicious to boot, high protein, low fat, low sugar and gluten free. This is THE BOMB!

Author: honeyandfigskitchen.com

Serves 6

Ingredients

•750 grams full fat cottage cheese

•3 tbsp. raw honey

•1 tbsp. vanilla extract

•1 tbsp. boiling water

•3 sheets gelatin

•10 DIY healthy oreos

Instructions

►Soak gelatine sheets in cold water for 10 minutes.

►Squeeze excess water and dissolve in one tbsp. boiling water.

►Blend cottage cheese, vanilla, honey and the gelatine mixture in a food processor until smooth and creamy.

►Add in crushed oreos.

►Churn according to your ice-cream maker instructions or freeze straight away (it won't be as creamy this way, so let it thaw a bit before eating for optimum texture).

Enjoy!

Notes

Full fat cottage cheese is best. Fat free doesn't taste good here, and I'm speaking from experience!

Gelatine improves the texture, but you can omit it if you follow a vegetarian diet.

Chocolate Cookie Dough Candy Bars

Chocolate Cookie Dough Candy Bars...healthy, delicious, and NO food processor needed! {Vegan, Nut-Free, Gluten-Free}

Author:oatmealwithafork.com

Prep time 15 mins

Total time 15 mins

Serves: 9 bars

Ingredients

COOKIE DOUGH BASE:

◈6 T. coconut oil, melted

◈3 T. dairy-free milk of your choice (I used homemade coconut)

◈¼ c. maple syrup

◈1 t. vanilla

◈¼ t. sea salt

◈¼ t. cinnamon

◈⅔ c. oat flour

◈3 T. cacao nibs or dark chocolate pieces, optional

CHOCOLATE LAYER:

◈½ c. cocoa powder

◈¼ c. maple syrup

◈2 T. coconut oil, melted

◈2 T. water

◈pinch sea salt

◈½ t. vanilla

Instructions

✖Lightly oil a 7 x 5 inch glass baking dish.

✖Mix together the ingredients for the cookie dough layer until well combined (try to use room temperature milk or the cold liquid may seize up the coconut oil, making it a bit lumpy).

✖Pour the cookie dough layer into the glass dish and place into the refrigerator until slightly firm to the touch.

✖Mix together the ingredients for the chocolate layer until well combined.

✖Pour atop the cookie dough layer and spread evenly with a spatula (do this quickly so as to get a smooth, uniform layer).

✖Place back into the fridge (or freezer) until set.

✖Cut and serve!

✖Keep in the fridge for best serving results.

Notes

Nutrition facts are based on using unsweetened almond milk and NO cacao nibs or chocolate pieces. Weight Watchers points (new system): 6

Nutrition Information

Serving size: 1/9 of recipe Calories: 190 Fat: 13.3 g Saturated fat: 10.9 g Unsaturated fat: 2.4 g Trans fat: 0 g Carbohydrates: 19.2 g Sugar: 10.6 g Sodium: 84 mg Fiber: 2.1 g Protein: 1.8 g Cholesterol: 0 mg

Buttered Pecan Pie in a Jar

This Butter Pecan Spread is creamy & crunchy, sweet & salty, smooth & sugary... It's the best thing you'll ever eat straight out of a jar!

Author: thehealthyfoodie.com

Yields a little over 2 cups

Ingredients

◈1/2 cup ghee

◈1/3 cup pure maple syrup

◈1/2 teaspoon Himalayan salt

◈1 whole vanilla bean, chopped

◈4 cups raw pecans

◈1/4 cup raw honey

◈1/2 teaspoon ground ceylon cinnamon

◈1/4 teaspoon freshly grated nutmeg

Instruction

✖In a large skillet set over medium-high heat, bring ghee, salt and maple syrup to a boil.

✖Once the syrup starts bubbling vigorously, add the pecans and cook, stirring almost constantly, until the pecans take a nice golden caramel color and start to smell heavenly good, about 2-3 minutes.

✖Kill the heat and allow to cool sligthly, until the nuts have hardened and can be handled with bare hands.

✖Reserve 1 cup of the pecan mixture and add the rest to the bowl of your food processor. 

✖Process until the nuts turn to butter, which should not take lond at all, about 1-2 minutes.

✖Stop the motor, add chopped vanilla bean, honey, cinnnamon and nutmeg. Resume processing until well incorporated.

✖Add reserved pecans and pulse a few times, just so they get coarsely chopped.

✖Transfer to glass jar and allow to rest and settle, ideally until the next day.

✖This will keep in the cupboards for a few weeks in an airtight container.

NF based on 1 tbsp

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.

Bake Sale Week: Raspberry Lemonade Bars

I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie.

Author: sophistimom.com

Instructions

for the crust:

◈9 tablespoons unsalted butter (1 stick, plus one tablespoon)

◈1/4 cup (50g) superfine sugar (or regular granulated)

◈1 cup (100g) of unbleached all-purpose flour

◈pinch salt

for the filling:

◈1 1/2 cups (287g) superfine sugar (or regular granulated)

◈3 egg whites

◈1 egg

◈2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)

◈2 tablespoons lemon zest (from 2 lemons)

◈2/3 cup (65g) unbleached, all-purpose flour

◈pinch of salt

◈1-2 cups (150-275g) of frozen raspberries, defrosted

◈1 tablespoon confectioner’s sugar

Directions:

✖Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

✖Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

✖Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

✖Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Pull-Apart Bread Blueberry Muffins

One of the best times is when your house smells like fluffy muffins. Make these for brunch (...or snack or dessert)!

Author: immaeatthat.com

Makes 6-7 muffins

Ingredients

◈1 1/2 cups whole wheat flour

◈1/2 cup oat flour, packed

◈1/4 cup brown sugar, packed

◈1 teaspoon baking powder

◈1 teaspoon baking soda

◈1 teaspoon cinnamon

◈1/2 teaspoon sea salt

◈1 (6 ounce) container blueberry greek yogurt (I used Chobani)

◈3 tablespoons oil (canola or melted coconut)

◈1 egg

◈1 teaspoon vanilla

◈2/3 cup fresh blueberries

Instructions

✖Preheat oven to 350F. In a stand mixer, combine whole wheat flour, oat flour, brown sugar, baking powder, baking soda, cinnamon and sea salt. 

✖Add in blueberry yogurt, oil, egg and vanilla. Mix until dough is formed. The dough should seem dry. On a heavily floured surface, roll out dough into a rectangle, about 1/4" thick. Slice rolled out dough into squares that will fit into your muffin tin.

✖Now, stack 4-5 squares of dough with ~4 blueberries in between each layer. Place layered slices into a greased muffin tin. Slightly press the layers together/smoosh the muffin together. 

✖Bake for 25 minutes.

(Flourless & Butterless) Carrot Cake Cookies with Cream Cheese Glaze

These flourless and butterless cookies that include goodies like oats, shredded carrot, flaked coconut, wheat germ, and walnuts.  They are delicious, delightfully chewy, and not overly sweet.  When paired with the cream cheese glaze, they are just dreamy.  These healthy, guilt-free cookies are so easy to make and can be ready for you to indulge in, in under 20 minutes!  They would be a great option for breakfast on-the-go, too! 

Note:  These cookies will maintain the exact shape that you place them on the baking sheet, so use your fingers to form them into your desired shape.

Author: Cuckooking

Yields approximately 16 cookies, depending on the size you make them

Ingredients:

◈3 large eggs

◈1/4 c fat free milk

◈1/4 c plus 2 tbsp dark brown sugar, packed 

◈1 1/2 tbsp honey 

◈1 tsp pure vanilla extract 

◈2 c quick cooking oats 

◈1/4 c sweetened coconut flakes 

◈1/4 c walnuts, chopped 

◈1 1/2 c shredded carrot (about 3 large carrots)

◈1 tbsp wheat germ 

◈1/4 tsp ground cinnamon 

◈Pinch salt 

Cream Cheese Glaze Ingredients:

◈2 tbsp butter, room temperature

◈2 oz cream cheese, room temperature

◈1/2 tsp pure vanilla extract

◈1/2 c confectioners' sugar

Directions:

✖Preheat oven to 350 degrees.

✖In a large bowl, beat together the eggs, milk brown sugar, honey and vanilla until smooth.  Stir in the oats, coconut flakes, walnuts, carrot, wheat germ, cinnamon and salt until well combined.

✖Drop by large spoonfuls on a greased baking sheet.  These cookies will maintain the shape that you place them on the baking sheet, so use your fingers to form them into desired shape.  

✖Bake for 13 to 17 minutes, or until the bottoms turn golden brown.  Allow the cookies to cool for 3 minutes before removing.  

✖Make the cream cheese glaze.  In a small bowl, stir together the butter, cream cheese, vanilla and confectioners' sugar until smooth and creamy.  Drizzle the glaze over the cookies.

Enjoy!

Vegan and Grain-Free Black Bean Lava Cakes

Vegan & Grain-Free Chocolate Lava Cakes--you won't believe what's in these! Egg & dairy free.

Author: rickiheller.com

ingredients

◈1 flax egg (1 Tbsp/15 ml ground flax mixed with 3 Tbsp/45 ml warm water)

◈1 15 oz (440 ml) can of black beans, drained and rinsed (or 1-1/2 cups/360 ml cooked black beans)

◈1/3 cup (80 ml) pure maple syrup (for ACD, use coconut nectar)

◈1/4 cup (60 ml) unsweetened applesauce

◈1 tsp (5 ml)  apple cider vinegar

◈1/4 tsp (1 ml) cinnamon

◈pinch of cayenne

◈1/2 tsp (2.5 ml) sea salt (divided)

◈1/2 cup (120 ml) unsweetened cocoa powder

◈1/4 cup (60 ml) almond meal

◈1 teaspoon baking powder

◈4 pieces of chocolate (about 1/2 oz or 15 g each)-for ACD, use unsweetened chocolate

Instructions

✖Preheat oven to 350 F (180C). Grease four 5oz ramekins with coconut oil. Make sure to grease well.

✖Make flax egg and set aside.

✖In food processor combine black beans, maple syrup (or coconut nectar), applesauce, apple cider vinegar, cinnamon, cayenne, and half of sea salt. Pulse to combine (about 1 minute).

✖Add in almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds).

✖Add in baking powder and continue processing for another 30 seconds.

✖Add a 1/4 cup (60 ml)  of batter to each ramekin.

✖Place a piece of chocolate on top of batter and cover each ramekin evenly with remaining batter.

✖Place ramekins a baking sheet and bake for 25 minutes.

✖Remove from oven and let cool for 10 minutes.

✖Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.

✖Serve warm. Makes 4 servings. Will keep in fridge for several days.

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.

Healthy Peanut Butter Cookie Dough Dip

(6-ingredient) [sugar free, gluten free and eggless] Peanut Butter Cookie Dough Dip -- super rich, sweet and addictive, you’d NEVER know it’s healthy!

Author: Dessertswithbenefits.com

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: ~4 cups

Serving Size: 1/2 cup

Calories per serving: 170

Fat per serving: 8g

Ingredients

◈1+1/2 cups Unsweetened Soy Milk (or milk of choice)

◈one 15oz can Garbanzo Beans, drained and rinsed well!

◈150g (1+1/4 cups) Peanut Flour

◈1 cup Stevia in the Raw (or 1 tsp Stevia Extract)

◈135g (1/2 cup) Homemade Double Peanut Butter (or natural peanut butter)

◈13g (2 tbs) Ground Flaxseed

◈1/8 tsp Pink Himalayan Salt

Instructions

►In a very large blender or food processor, add all of the ingredients and blend until smooth. 

►Give it a taste and add more stevia or salt to taste.

►Scoop mixture into a large bowl and refrigerate covered overnight.

►Serve the next day!

Notes

This recipe is: eggless (safe to eat raw!), gluten free, vegan, no bake, high fiber, high protein, sugar free!

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.