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Healthy Chicago Cooking Classes

almond butter

Frozen Peanut Butter Banana Pretzel Bites {gf, v}

Think mini n’ice-cream pretzel cookie with chocolate, peanut butter and banana filling!

Seriously, where have these been all my life? I’m in love. This Frozen Peanut Nut Butter Banana Pretzel Bite is rich, decadent and the added crunch just takes it over the top!

Such a fun treat and so simple to make. Plus it’s healthier than any ice cream bar you’ll buy at the store. Go ahead, indulge!

Happy eating,
~Monique

Frozen Peanut Butter Banana Pretzel Bites

1 ripe banana
2 tbls nut butter of choice
1-3 tsp honey
pinch of ground cinnamon
~about 30 mini pretzels (use gf if desired)
1/4 cup dark chocolate
Optional: flaky sea salt

Directions:
Like a small sheet pan with parchment paper. Lay out about 10 mini pretzels. Melt the chocolate and set aside

Smash the banana with the nut butter, honey and cinnamon. Using a small scoop, place 1 tbls of the banana mixture on each mini pretzel. Top each with another pretzel, pressing down lightly.

Drizzle with the melted chocolate. Sprinkle with flaked sea salt if desired. Freeze.

TiP If you like softer ice cream -> once solid, let them defrost about 3 minutes before popping in your mouth for a soft-serve effect versus a more solid middle.

Almond Butter Chocolate Chip Brownie {gf}

Looking for a deliciously fudgy brownie that’s gluten and refined sugar-free and also pretty gosh darn amazing while delivering more protein than a traditional version?

Mix up almond butter, applesauce and oat flour (and a couple other items) and boom — these amazing brownies are going to be in your grasp in no time.

Happy Eating,
~Monique

Almond Butter Chocolate Chip Brownie {gf}

1/2 cup almond butter
3 tbls honey
4 heaping tbls coconut sugar
1 tsp vanilla extract
1 egg
1/2 cup unsweetened applesauce
1/4 cup oat flour
1/4 cup cacao powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp pink salt
1 bar 70% dark chocolate, chopped, or 3/4 cup dark chocolate chips

Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

Mix the almond butter, honey, coconut sugar, vanilla, egg and applesauce until smooth. Mix in the oat flour, cacao powder, baking soda, baking powder, pink salt and 3/4 of the chopped chocolate.

Pour the brownie batter into the baking dish, sprinkle with remaining chopped chocolate. Bake for 25-30 minutes. The top will puff up; a toothpick inserted will come out clean. Underbake just slightly for a more fudgy bar.

Remove from oven and cool at least 10 minutes before cutting. Store in a sealed container for 2-3 days, longer in the fridge, or wrap each bar tightly in plastic wrap to freeze.

Note: Go bitter by reducing the honey and sugar by 1 tablespoon each, especially if you are used to eating less-sugary desserts.

Almond-butter & chocolate Strawberry Snack Bites

Simple.

Straightforward.

Tasty.

Delicious.

Satisfying.

Heathy.

Everything a snack should be. Sweet, savory, salty and healthy. These Almond-Butter & Chocolate Strawberry Snack Bites are delightful as a snack, wonderful as a dessert and even better for breakfast.

Almond-butter & chocolate Strawberry Bites

~ Strawberries
~ Almond butter or nut butter of choice
~ Dark chocolate
~ Flaky sea salt

Cover a sheet pan with parchment paper. Sprinkle the paper with flaky sea salt.

Melt the chocolate in a shallow bowl over hot water or pop in the microwave (only in 10 second intervals, stirring well after each interval.)

Rinse the strawberries. Use a pairing knife to cut out the stem and make a ‘well’ in the berries; I make this well a little bigger than normal to accommodate more nut butter.

Using a small spoon, smoosh a spoonful of almond butter into the well of a strawberry. Quickly dip the smooshed-end of the berry into the chocolate and set on the salted parchment paper. Allow chocolate to firm at room temperature or set in the refrigerator for quicker hardening.

Store the chocolate almond butter strawberry snack bites in the refrigerator and enjoy within 3 days to keep the best berry texture.

Note: Thicker nut butter is easier to work with because if the nut butter you’re using is runny it will want to run out of your berry when you tip it over to dip into the chocolate or as you are transferring it from the chocolate to the parchment paper. Instead, try using a spoon to pour a small circle of chocolate directly onto the parchment paper and after filling the berry with the nut butter, quickly turn it over onto the chocolate circle. Do allow the chocolate almond butter strawberry snack bites to firm before moving.

2 minute dairy free caramel sauce {v, gf}

Drop three simple ingredients in jar, use your muscle to shake it up and BAM – caramel sauce in less then 2 minutes. This isn’t a classic caramel sauce, but it also isn’t loaded with white refined sugar and whole dairy cream.

This 2 Minute Dairy Free Caramel Sauce makes a small batch of caramel sauce; perfect to dip an apple into it, or to drizzle over a couple bowls of banana nice cream or perhaps on top of these little Chai Snack Cakes. It works really well eating right off the spoon too!
Happy healthy indulging!
~Monique

Notes:

  • I like the buttery richness ghee gives to the caramel sauce, but coconut oil works too. It’s delish either way.
  • I like the texture from crunch nut butter, but choose creamy if you want a creamier, more similar to classic caramel sauce version.
  • Change up the flavor slightly by using different spices as noted under the options in the recipe above.

2 minute dairy free caramel sauce (vegan option!)

1 tbls ghee (or coconut oil for dairy-free)
2 tbls grade b maple syrup
2 tablespoons almond butter, creamy or crunchy
Easy additions: pinch of sea salt, dash of vanilla,
Flavor options: an espresso shot, a dash of ground espresso, a shake of Chinese 5-spice, cinnamon or cardamom.

Place all the ingredients in a glass jar (choose one with a tight fitting lid.) Place in the microwave for 20-30 seconds without the lid; OR you can set the jar in hot water for a minute or two to warm and melt the ingredients. Be careful to not get this too hot or the jar and contents will be too hot to handle.

Secure the lid on the jar and shake the caramel sauce vigorously for about 30 seconds until it forms a creamy sauce.

Enjoy immediately. Refrigerate any remaining.