Archive of ‘DESSERT’ category

Not-So-Skinny Carrot Cake Whoopies with Cream Cheese Frosting


With Trey coming home in 7 days, 7 days, 7 DAYS GUYS (!) I wanted to make something super tasty that he’ll drool over. Afterall, he hasn’t had my cooking or baking in three whole months! Okay, that’s a lie – I’ve sent him a few care packages full of baked goods. His favorite dessert is carrot cake, and normally I’d make a healthy version of carrot cake but this time I went all out on the naughty ingredients. It’s a celebration bitches! He deserves all the granulated sugar these contain! YOLO, and all that jazz.

But I will say these contain zero butter, just coconut oil so that counts for something. And the spices in these babies are to die. If you like the traditional spices of carrot cake – nutmeg, cinnamon, and ginger, then you won’t be disappointed. They deliver on the flavor. The flavor is so on point that you don’t need the cream cheese. But who am I kidding, a whoopie pie ain’t a whoopie pie without the cream filling.

I got this recipe from Serena of Domesticate Me. These would be excellent for an Easter brunch, and if you’re looking for something for St. Patty’s Day, swap out the carrots with zucchini for some festive green fun!


+ 2 cups grated carrots
+ 2 cups flour
+ 1 1/2 teaspoons baking soda
+ 1 teaspoon baking powder
+ 1 1/2 teaspoons cinnamon
+ 1 1/4 teaspoons ground ginger
+ 1/2 teaspoon ground nutmeg
+ 1/2 teaspoon salt
+ 3/4 cup packed brown sugar
+ 3/4 cup granulated cane sugar
+ 2 eggs
+ 2 1/2 tablespoons melted coconut oil
+ 1/4 cup plus 3 tablespoons unsweetened apple sauce
+ 1 teaspoon vanilla extract

+ 8 ounces cream cheese, softened
+ 1 cup powdered sugar
+ 3 tablespoons maple syrup

+ Preheat oven to 350. Line two baking sheets with parchment paper.
+ Using a food processor, shred carrots on course setting. If you don’t have a food processor, a a box grater works just fine. Use the largest holes.
+ In a large bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
+ In another bowl, whisk together brown sugar, cane sugar, and eggs until mixture is fluffy and pale yellow in color. Whisk in coconut oil apple sauce, and vanilla extract.
+ Pour wet ingredients over the dry ingredients and mix until just combined. Do not over mix.
+ Fold in carrots and refrigerate for 45 minutes to an hour.
+ Prepare your frosting. Using a hand held mixer, beat together the cream cheese, powdered sugar, and maple syrup until smooth.
+ Using a round tablespoon, scoop batter onto baking sheets about 2 inches apart. Use your fingers to form into even circles if needed.
+ Bake for 10 minutes, one sheet at a time. Let cool for 5 minutes then transfer to a rack to cool completely for 10 minutes.
+ Spread a tablespoon or so of frosting onto the bottom side of a cake and top with another cake, bottom side down.
+ Eat immediately or store in refrigerator then dig in for a firmer whoopie.

Hurry home honey! I’ve got some sweet whoopie waiting for ya! 😉


Cast Iron Skillet Chocolate Chip Cookie (A V-Day Dessert for the Rough and Rugged Manly Man)


I know there are a ton of cutesy festive Valentine’s Day recipes out there right now, like the heart-shaped this and that, the red and pink food coloring, sprinkles, and more hearts! Don’t get me wrong, I LOVE the detailed desserts that require you to go to the grocery store. I actually enjoy getting odds and ends like sprinkles and marshmallows for a random recipe. It’s all about the details right?

But realistically speaking, sometimes I just want to make a simple dessert where ALL ingredients are already in my pantry. And ladies, men aren’t hard to please. They’ll be happy with a classic dessert sans hearts and sprinkles. So for this Valentine’s Day I’m giving you a recipe that is sure to please your man, your woman, your gal pal, and most importantly, your own palate.

Oh, and if your man is like, super manly, burly, outdoorsy, Patagonia-y, rough and rugged like my sweetheart, this dessert is super fitting. It gives off that “I-made-this-over-the-campfire-right-after-I-hiked-28-miles” vibe.

Without further ado, I give you… CAST IRON SKILLET CHOCOLATE CHIP COOKIE. No butter, just coconut oil. Thank you to Ali from Gimme Some Oven for this delicious treat. I followed this recipe almost exactly; I replaced the butter with coconut oil and used a 12 inch cast iron skillet instead of a 9 incher since that’s the only one I’ve got.

I paired this cookie with my all-time favorite ice cream. Or “nice cream” I should say. NadaMoo! non-dairy coconut milk ice cream is everything. If you scream for ice cream like I do, this is a great, healthy option that has the SAME creamy texture of regular ice cream. Not that gross, chalky consistency of most healthy ice creams. Plus it’s only got 120 calories for a 1/2 cup! I chose to pair this with the Chocolate Almond Chip, but you can’t go wrong with any of the flavors. The Lotta Mint Chip has the perfect amount of mint and lots of mini chocolate chips! Their other flavors include: Cookies & Creme, Creamy Coconut, Bananas for PB & Chocolate, Gotta Do Chocolate, Vanilla Cha-Cha-Chai, Mmm… Maple Pecan, Vanilla…Ahhh, Sweet Cherry Lime, and Java Crunch. So there’s something for everybody! Click here to see if NadaMoo! is in your area.



+ 10 tablespoons coconut oil, softened
+ 1/2 cup granulated cane sugar
+ 1/2 cup brown or coconut sugar
+ 1 egg
+ 2 teaspoons vanilla extract
+ 1 1/4 cup flour
+ 1/2 teaspoon baking soda
+ 1/2 teaspoon fine sea salt
+ 1/2-1 cup semi sweet chocolate chips (1 cup makes it pretty chocolate-y, so keep that in mind)

+ Preheat oven to 350°. Grease a 12 (or 9) inch cast iron skillet with 2 tablespoons of coconut oil.
+ If your coconut oil is super hardened, you can soften it by keeping it out in room temp for 20 minutes or simply using a ‘soften’ setting on your microwave. BUT: DO NOT MELT. If you end up using melted coconut oil, your cookie won’t rise at all.
+ Combine the softened coconut oil and sugars in a mixing bowl and beat with either a handheld electric mixer or stand alone mixer. Beat util fluffy consistency.
+ Add egg and vanilla extract until well combined.
+ Combine flour, baking soda, salt in another bowl. Add dry ingredients to the coconut oil/sugar mixture and beat on low. Add chocolate chips and mix until just combined.
+ If you have willpower and don’t eat all the raw cookie dough, transfer to cast iron skillet and gently press with fingers until even.
+ Bake for 20 minutes or so until the edges are golden brown. Do not overbake. Even if it looks slightly underdone, it will bake more in the skillet. With that said, I HIGHLY recommend low-balling the time in the oven. Especially because this cookie tends to get crunchy on the outside, and soft on the inside. You want to maintain that soft inside right?
+ Serve with Nadamoo non-dairy coconut milk ice cream. I recommend pairing this cookie with the Chocolate Almond Chip flavor!

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A Classic Reinvented: Peanut Butter & Jelly Bars

pbj bars

I like to consider myself pretty decently disciplined when it comes to what I eat. EXCEPT when it comes to peanut butter and jelly. “I put that sh*t on everything” … gluten free bread, rice cakes, Glutino crackers, in oatmeal. In all honestly, I’ve never met a PB&J I didn’t like. These bars are quite addicting, so beware. You may find yourself shoveling a few in your mouth after a long day at work. The best part of this recipe may be up for debate. Some say it’s peanut butter (duh), but others, like myself, say the grape jelly! Grape will always be my all-time favorite. It’s the ultimate classic kid kind.

ALSO – while these babies are delicious straight out of the oven, they’re even better chilled – so keep them in the fridge… TRUST me. Plus the chilling will keep them from crumbling because you do need to consume every last crumb of the nutty crust!

These bars are sure to please this holiday season… especially with the kiddos! You’re guaranteed to become the “cool” aunt/uncle with these delicious little nuggets!

I’d like to thank Dana of the Minimalist Baker for this recipe inspiration.

pbj bars

+ 1 cup rolled oats
+ 1 cup pecans
+ 1/4 teaspoon sea salt
+ 2 tablespoons cane sugar
+ 4.5 tablespoons coconut oil, melted
+ 3/4 cup concord grape jelly ( I used Trader Joe’s Organic Concord Grape Jelly but if you really wanna feel like a kid and pretend sugar and calories don’t matter, feel free to go with the classic Welches Squeezable Grape 😉 )
+ 1/2 cup frozen mixed berries (including blueberries, blackberries, raspberries)
+ 2 tablespoons natural salted peanut butter

+ Preheat oven to 350.
+ Add oats, pecans, salt and sugar to the bowl of a food processor and pulse until fine meal consistency.
+ Transfer to a mixing bowl and add melted coconut oil. Stir and use your hands to incorporate until it looks like wet sand. Spread into 8×8 inch pan lined with parchment paper. Use your fingers to press down until crust is in an even layer.
+ Bake for 15 minutes or until crust is golden brown. Increase oven temp to 375 and bake for another 5-10 minutes.
+ While that’s baking, add jelly and frozen mixed berries to saucepan and heat over medium-low for 20 minutes or until hot and pourable. Set aside.
+ Remove crust from oven and add jelly/fruit mixture. Spread until even and dollop peanut butter all over in 1 teaspoon amounts.
+ Use a skewer or something similar to swirl the filling together.
+ Decrease oven temp to 350 and bake for 15 minutes, ensuring the top is bubbly and looking delicious.
+ Cut into squares and store in the fridge.

pbj bars

I see you eyeing those, Sawyer!


Berry Crumble

Sorry I’m not sorry for the pun… it’s so bad it’s good, am I right?

What are you planning on serving for dessert for Thanksgiving/Thanksliving/Friendsgiving?

Did someone already call dibs on bringing apple and/or pumpkin pie to your Thanksgiving feast? Have no fear, BERRY CRUMBLE is here! Seriously guys, after I made this I was in pure berry crumble heaven. I decided to test out this recipe for my step sister Hannah’s Sunday birthday dinner. I asked her what her favorite dessert was (I knew for sure it wasn’t cake – and I can’t blame her for that one – cake ain’t my favorite either). She told me cobbler/crumbles tickle her fancy the most and I was pumped. Because let’s face it – baking/cooking something that YOU like too makes it that much more fun! While there wasn’t more than a serving leftover, that one little serving made a delicious breakfast.

Don’t be basic this Thanksgiving and bring over a pumpkin pie, jazz it up with some crumble! These berries are the perfect combo of sweet and tart. If you’re feeling really wild and crazy, add some whipped cream or vanilla ice cream.

Berry crumble

I adapted this recipe from Heidi Swanson’s cookbook Super Natural Every Day – “Tutti-Frutti Cumble.”

+ 1.5 cups all-purpose flour
+ 4 tablespoons poppy seeds
+ 1 cup rolled oats
+ 1 cup natural cane sugar
+ 1 teaspoon salt
+ 2/3 cup Kerrygold butter, melted

+ 2 tablespoons cornstarch
+ 2/3 cup natural cane sugar
+ 6 cups frozen mixed berries (I used Kirkland Signature Nature’s Three Berries from Costco)
+ 3 cups Frozen tart cherries (I used Townsend Farms Organic Dark Tart Cherries from Costco)
+ 1/2 cup dried cranberries
+ 1/2 cup apple cider (I used Trader Joe’s 100% Honey Crisp Apple Cider)

+ Preheat oven to 375°. Spray a 9×13 glass Pyrex pan with coconut cooking spray.
+ In a large bowl, combine flour, poppy seeds, oats, sugar, and salt.
+ Stir in melted butter with a fork.
+ Using your hands, carefully form six patties and place patties in a bowl that will fit in your freezer. Freeze until ready to bake.
+ Whisk cornstarch and sugar in large bowl and add the frozen fruit and dried cranberries. Toss until coated. Let sit for 5 minutes, then add the apple cider and toss again.
+ Transfer filling into prepared baking pan.
+ Remove topping from the freezer and crumble it over the filling. Be sure to have large and small pieces to give it dimension and to make it purty 🙂
+ Bake for 40-50 minutes or until the topping is golden brown. The juices should be bubbling too!

Happy baking ya’ll!

Berry crumble

The aftermath…

A ’90s Breakfast Hybrid: Brown-Sugar Cinnamon Toaster Pop Strudel Tarts

Homemade Toaster Pop Strudel Tarts

Homemade Toaster Pop Strudel Tarts

My long time friend Molly is coming to town in two weeks! She’s a flight attendant for Delta Airlines and lucky for me, has a long layover here in Denver. We grew up in Grosse Pointe, Michigan but she’s lived in NYC, Texas, and has traveled the world! She’s a girl about town to say the least. Molly, my sis Kelsey and I were childhood besties growing up. Molly and Kelsey are the same age, I am a couple years younger. Despite them being WAY cooler than me as kiddos, they never failed to include me (the “little sister”) in all of their ’90s adventures.

To prepare for Molls’ visit, I know I want to make something nostalgic. Something that would bring us both back to those good old days. The days of sleepovers, Beanie Babies, eating Gushers after school, playing Sega Genesis, and Olly Olly Oxen Free. PS: Does anybody feel me with Olly Olly Oxen Free or am I hearing a bunch of crickets?

Speaking of sleepovers, if you got to sleep at Molly’s consider yourself #winning. I don’t want to brag, but Kelsey and I always had sleepovers with Molly. Our little tripod was on point. In this day and age it’d be considered #squadgoals. Molly’s house never failed to have the breakfast treats that every ’90s kid loved: Pop Tarts AND Toaster Strudels. To decide on one vs. another was the ultimate challenge. The struggle is/was all too real. With that said, I decided to test out a breakfast “hybrid” using original Pillsbury® Crescents. Let me introduce to you…


Jeez, that was a mouthful. But you get the gist. A Pop Tart and Toaster Strudel rolled up into one delicious, breakfast pastry.

I made a first batch of these the other night to make sure they turned out just as I’d imagine. And they did. This goes without saying that I WILL be making these the day before her arrival. I decided on a “brown-sugar cinnamon” flavor because as kids, it was everything. Always the favorite flavor. Thank you Pillsbury® for helping us relive our tradition in a new and delicious way! (And thank you Walmart for the great deals on Pillsbury® Crescents. Stocking up for the holidays!) Do you have old traditions with old friends you’re looking to relive? What’s your favorite holiday tradition?

(Makes 8 breakfast pastries)
+ 1 egg
+ 2 teaspoons unsweetened vanilla almond milk
+ 1/2 cup light brown sugar
+ 2 teaspoons cinnamon
+ 1 tablespoon all-purpose flour
+ 2 cans Pillsbury® Crescents

+ Preheat oven to 350.
+ Prepare egg wash by whisking egg and almond milk. Set aside.
+ Prepare filling by whisking together brown sugar, cinnamon, and flour.
+ Open 1 can of Pillsbury® Crescents and unroll/roll out completely on a floured surface.
+ It’s already perforated, so just carefully pull apart until it’s in two equal halves.
+ Using culinary scissors or a knife, cut equally until you have 8 rectangles dough pieces.
+ Place all 8 rectangle dough pieces on a parchment lined baking sheet.
+ Brush each with egg wash. This will help the the pieces stick together.
+ Place two tablespoons of the filling onto the center of each rectangle, carefully spreading to cover the entire surface.
+ Top with their corresponding rectangles, egg wash side down.
+ Using a fork, crimp the edges to seal.
+ Brush the tops with the egg wash and bake for 16-20 minutes or until flaky and golden brown. Halfway through baking, rotate baking sheet.
+ Let cool on pan for 10 minutes then transfer to another surface.
+ Repeat with the other can of Pillsbury® Crescents.

I topped mine with a special brown sugar cinnamon glaze. SUPER easy recipe! Can be used on pastries, cookies, sweetbreads. Who wants the recipe?

Homemade Toaster Pop Strudel Tarts


This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

Glazed Gingerbread for Your Autumn Brunch


A Sunday well spent brings a week of content.


A Sunday well spent (with BRUNCH) brings a week of content.

Brunch is one of my favorite things. Some weekends it’s my everything. Food, friends, and sometimes (always) libations, what’s there to hate? Brunching in the fall is the best time to brunch when the air is cool and crisp but the food is warm and the clothes are cozy.

Sweet breads are my weakness – and for good reason: they’re sweet (duh) and moist and oh-so-tasty whether served plain or with jam or nut butter or honey. You can’t really go wrong. The moist-ness is what gets me. I mean seriously, who doesn’t like a moist bread? Unfortunately, moist breads are usually a result of butter. Lots and lots of butter.

With that said, I am proud to say that my sweet bread secret ingredient is…

Yoplaitâ„¢ Greek 100 yogurt! PS: I’ve found that Walmart consistently has great deals on yogurt, so stock up this season for all your future baking needs!


For this past’s Sunday brunch I made Gingerbread that had the same rich, moistness as traditional sweet bread… sans butter. Plus, I made a Greek yogurt glaze to fancy it up a bit.

Yoplaitâ„¢ Greek 100 yogurt is fantastic and vital substitute for fatty ingreds like butter and shortening and sour cream. It also adds a bit of protein and calcium and gives your baked goods a softer texture. Yogurt doesn’t have to be just a snack you take for lunch on the go. You can bake with it too! Using ingredients in innovative and alternative ways is so rewarding, especially when it makes for a (secretly) healthier treat.

+ 1.5 cups flour
+ 1/4 teaspoon salt
+ 1/4 teaspoon baking powder
+ 1/8 teaspoon baking soda
+ 2 teaspoons ground ginger
+ 1/2 teaspoon ground cinnamon
+ 1/2 teaspoon ground cloves
+ 1/2 cup coconut oil
+ 3/4 cup cane sugar
+ 1/4 cup light brown sugar
+ 1/4 cup molasses
+ 3 eggs
+ 1 teaspoon vanilla extract
+ 1 5.3 oz. cup Yoplaitâ„¢ Greek 100 vanilla yogurt

Brown Sugar-Cinnamon Glaze
+ 2 tablespoons Yoplaitâ„¢ Greek 100 vanilla yogurt
+ 3 tablespoons powdered sugar
+ Two pinches or so brown sugar
+ A few hefty shakes of cinnamon (to taste)

+ Preheat oven to 325°.
+ In a medium bowl, whisk together flour, salt, baking powder, baking soda, ginger, cinnamon and cloves.
+ Add coconut oil to a large mixing bowl and cream using a hand mixer on low for 2-3 minutes. Slowly add the cane sugar and brown sugar and continue to cream for 3-4 minutes.
+ Add molasses and continue to mix on low. Add eggs, one at a time, and vanilla extract. Mix until smooth and fully combined.
+ Alternate adding dry ingredients and Yoplaitâ„¢ Greek 100 vanilla yogurt to butter/sugar mixture and mix on low until incorporated.
+ Pour batter in a 9×5 loaf pan (greased with coconut oil).
+ Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 20 minutes, then using a dull butter knife, carefully scrape the sides to loosen the loaf and transfer to a cutting board. Let cool.
+ Prepare the glaze by combining all ingredients in a small glass or jelly jar. Stir until fully combined and drizzle on cooled bread.

Recipe inspired by Ali from Gimme Some Oven

***I HIGHLY recommend heating gingerbread slices in the microwave. Creates an even softer, more moist texture believe it or not! And it’s all thanks to the Greek yogurt!



This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.

Pumpkin Spice Rice Krispie Treats are Going Down

Pumpkin Spice Rice Krispie Treats

I know I sound like every white girl in America but seriously – Pumpkin Spice Rice Krispie Treats will blow your mind. Making my favorite childhood treat brings on pure nostalgia. But because I’m an adult or something, I wanted to add a little sophistication to these bad boys.

I brought these to a football party on Sunday when the Broncos beat the Ravens (sorry babe!) and they were a slam dunk! Or should I say touchdown?

+ 6 cups Erewhon Gluten Free Crispy Brown Rice Cereal
+ 5.5 cups mini marshmallows (divided)
+ 1/4 cup pumpkin puree
+ 1 heaping teaspoon pumpkin pie spice
+ 1/2 teaspoon cinnamon
+ 1/2 cup pecans, chopped
+ 3 tablespoons coconut oil

+ Grease a 9×13 inch baking pan with coconut oil and top with parchment paper.
+ Place pumpkin puree between paper towels to soak up moisture (let sit for 1-2 hours).
+ Melt coconut oil in large pan over medium heat.
+ Once melted, add 4 cups of the mini marshmallows and stir frequently until smooth.
+ Add pumpkin puree, pumpkin spice, and cinnamon. Stir until combined.
+ Pour in the cereal and chopped pecans and carefully mix to ensure all is coated.
+ You will most likely find that your mixture isn’t sticky enough. This moisture is because of the pumpkin puree. If this happens, add the additional 1.5 cups marshmallows now. I’m glad I did this – the white ‘mallow pieces gave my bars some contrast and dimension.
+ Using a spatula, add the mixture to the baking pan and press until even.
+ Serve with a pumpkin spice latte (#noshame).

Here’s to pumpkin spice and everything nice!

x Linds

{ Recipe inspired by Gabby from Essentially Eclectic }

Corcoran’s Toasted Coconut Donuts

toasted coconut donuts_2

Did somebody say… doughnuts?!

Corcoran did. And I’m definitely not complaining about it.

Corcoran is a registered dietician (and former badass LAXer). She earned her Master’s of Science in Nutrition from Boston University which is also where she attended undergrad. Corc played varsity lacrosse all four years and then moved onto coaching post graduation while working at GAP and grad school-ing. Can you say, ambitious?! But her skills go far beyond the lacrosse field. She is a very talented cook – creating her own recipes and modifying existing ones to make them more nourishing and nutritious. She and her husband George now live in California where she works as a Clinical Dietician at Desert Regional Medical Center in Palm Springs.

There’s a doughnut/donut (either way is fine with me!) shop in Cape Cod I still have yet to try called Hole in One. Although I do feel like I’ve been there because the Downey clan >>> Corcoran, Trey, Patrick (all siblings) and their dad David rave about this bakery and their notorious Toasted Coconut doughnuts. Lucky for me and lucky for all ya’ll Corc is sharing a recipe for homemade Toasted Coconut Donuts. Here it is!

toasted coconut donuts

+ 2 tablespoons butter
+ 1/8 cup vegetable oil
+ 1/4 cup granulated sugar
+ 1/8 cup brown sugar
+ 1 egg
+ 3/4 teaspoons baking powder
+ 1/8 teaspoon baking soda
+ 1/2-1 teaspoon nutmeg, to taste
+ 1/4 teaspoon salt
+ 1/2 teaspoon coconut extract or you can make your own
+ 1 1/3 cup unbleached all-purpose flour
+ 1/2 cup milk
+ 1/2 cup toasted coconut flakes or shreds (here’s how)

+ Preheat oven to 425°F. Lightly grease doughnut pans.
+ In a medium bowl, beat together butter, vegetable oil, and sugars until smooth.
+ Add the eggs, beating to combine.
+ Stir the flour into the butter mixture alternately with the milk, beginning and ending with flour and ensuring all ingredients are thoroughly combined.
+ Sprinkle one teaspoon toasted coconut into each of the wells of the pans.
+ Spoon batter into pans, filling the wells about 1/4″ shy of the rim.
+ Bale for 10 minutes, remove from oven, and wait 5-7 minutes before turning them out of the pans onto a rack.

Follow Corc on Pinterest and Insta for some major food/recipe inspo!

toasted coconut donuts_3

Espresso Hazelnut Almond Butter Brownies

Kolat Brownies_1

Breakfast is the most important meal of the day. Duh.
And in my book, dessert is the second.

This dessert, however, should be consumed mid morning or at that 3:00 hour when you’re crashing at work because it contains e s p r e s s o. Don’t you just love that word? And for the record, it’s eSpresso, not eXpresso. I hear that mistake way too often!

Don’t get me wrong, you can enjoy these bomb-ass brownies post dinner but I’ve done it before and I had a hard time falling asleep. I’m also super sensitive to caffeine since I’m not a regular coffee drinker so you may not be phased at all but believe me, these brownies are worth the ::buzz::

The special ingredient in these flourless, gluten-free brownies is my all-time favorite nut butter out there – KOLAT! This is saying “OLAT” because there are so many nut butters to choose from these days. I mean, have you seen the Whole Foods nut butter aisle lately? Ridic. And there are “OLAT” of good ones to choose from! It can be overwhelming, really! Remember not all nut butters are created equal. MANY contain a ton of added sugar which is a big no-no.

Kolat Brownies_2

KOLAT is what’s up because it contains a simple list of ingredients and no added sugar. The only sweetener in the Espresso Hazelnut variety is dates. The other ingredients are:
+ Roasted almonds
+ Hazelnuts
+ Organic coconut oil
+ Ground espresso bean
+ Sea salt

KOLAT also PACKSOLAT of nutrition in their products.
Contains vitamins A, B1, B2, B3, B6, B12, Biotin, Folic Acid, Pantothenic Acid, C, D2, E, K.

Kolat Brownies_3

+ 16 oz (2 cups) of KOLAT Espresso Hazelnut butter (*one jar is 12 oz, so you will either need two jars or you can use another healthy nut butter you may already have)
+ 2 eggs
+ 1 1/4 cup honey
+ 1 tablespoon vanilla extract
+ 1/2 cup unsweetened cocoa powder
+ 1/2 teaspoon kosher salt
+ 1 teaspoon baking soda
+ 1 cup semi-sweet or dark chocolate chips

+ Preheat oven to 325°F.
+ Grease a 9×13 inch baking pan.
+ In a large bowl, blend almond butter until smooth with an electric hand mixer.
+ Add in eggs, honey and vanilla extract and combine.
+ Blend in cocoa powder, salt and baking soda.
+ Fold in chocolate chips
+ Pour batter and bake for 25-40 minutes, or until a toothpick comes out clean.

Recipe has been adapted and inspired from the lovely Elana Amsterdam of Elena’s Pantry.

You can find KOLAT here, here, and here.

Kolat Brownies_4

Black Bean Avocado Peanut Butter Fudge Brownies

Hello, lover.

black bean avocado fudge brownies

I’m swooning as I’m writing this because these brownies are just too good. Remember the Sex and the City episode where Miranda made herself some cake with the Betty Crocker mix and kept stepping back into the kitchen for another bite…….. and another bite…….. aaaaand, another bite?

black bean avocado brownies

Yeah, that’s me with these brownies. And I have no shame in my game because they’re guilt- (and gluten) free:
+ No butter
+ No oil
+ No white sugar
+ No flour

You’re probably wondering, “how the hell do you get fudgy brownies without butter?!”

Two words my friends: Avocado and Black Beans.

Avocado on a salad or piece of toast is fantastic of course but have you ever considered incorporating it into baking to replace butter? This will lower the calorie count and provide more heart-healthy monounsaturated fat, fiber, protein, potassium, folate, and vitamin B, K, and E.

When baking, substitute half the amount of butter in the recipe for mashed avocado. One avocado yields about 3/4 cup (per 3/4 cup, avocados have over 300 fewer calories than butter… #winning!)

Black beans (rinsed, drained, and pureed) are a perfect replacement for flour. You’re not only getting protein, but this trick cuts up to 200 calories too.

Instead of using white or brown sugar I decided to go with coconut sugar which, for the record does not taste like coconuts. It’s got a really mild, sweet caramelized-maple flavor.

+ 1 15oz can black beans (drained and rinsed)
+ 1/2 large ripe avocado
+ 1 egg
+ 2 egg whites
+ 1/2 cup coconut sugar
+ 2/3 cup of good cocoa powder
+ 1/2 teaspoon baking powder
+ 1/4 teaspoon salt
+ 2 teaspoons vanilla extract
+ 1/3 cup dark or semi-sweet chocolate chips
+ 2 tablespoons peanut butter, melted

+ Preheat oven to 350°F
+ Lightly grease an 8×8 baking pan
+ Add all ingredients to food processor besides choc chips and peanut butter
+ Process until smooth, batter will/should be thick
+ Fold in chocolate chips
+ Pour batter into pan
+ Microwave peanut butter in a microwave-safe bowl until melted, 10-25 seconds
+ Pour melted peanut butter all around the prepared pan, use a toothpick or something similar and draw a bunch of swirls and circles
+ Bake for 35 minutes, or until a knife/toothpick comes out clean

Keep cool in fridge, they’re the best this way! Try adding nuts or heath bar bits, or even some peppermint extract – it’ll taste like a Thin Mint! Recipe inspo – Monique from Ambitious Kitchen xx

black bean avocado brownies

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