Grain Free Chocolate Hazelnut Mug Cake

A mug cake made from almond flour and chocolate hazelnut spread.
Chocolate Hazelnut Mug Cake. Warm, chocolatey, and perfectly portioned for one. It's grain free. It's made with organic chocolate hazelnut spread. It's ready in two minutes. GO!

Have you ever had a craving for something chocolatey and warm?

I don’t keep a lot of sweets in the house, so when those cravings hit, there isn’t much to grab.

That’s why I love this mug cake.

With just a few ingredients, I can stir everything together in a mug, and after two minutes in the microwave, I have CAKE!

Chocolate Hazelnut Mug Cake. Warm, chocolatey, and perfectly portioned for one. It's grain free. It's made with organic chocolate hazelnut spread. It's ready in two minutes. GO!

Not just cake – but perfectly proportioned cake! A cake for one!

Here’s the best part of this cake: Nutiva came out with an organic chocolate hazelnut spread.

Not only is it organic, but it has 40% less sugar than Nutella.

Did you know Nutella has over 20 grams of sugar? The Nutiva only has 12 grams of sugar. And you don’t miss it. It’s rich and chocolately without all that added yuck.

Chocolate Hazelnut Mug Cake. Warm, chocolatey, and perfectly portioned for one. It's grain free. It's made with organic chocolate hazelnut spread. It's ready in two minutes. GO!

Instead of flour, I tried using almond meal in this cake. It turned out perfectly! If you are looking for a grain free dessert, try this mug cake.

Chocolate Hazelnut Mug Cake

Grain Free Chocolate Hazelnut Mug Cake

Ingredients

  • 2 tablespoons almond flour
  • 1/4 teaspoon aluminum free baking powder
  • 1 egg
  • 2 tablespoons chocolate hazelnut spread
  • 1 tablespoon melted coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon almond milk
  • 1/4 teaspoon vanilla

Instructions

  1. In a large microwave safe mug, whisk together the almond flour and baking powder.
  2. Add egg, chocolate hazelnut spread, coconut oil, maple syrup, almond milk, and vanilla. Stir until well combined.
  3. Microwave on high for 2 to 2 1/2 minutes. Allow to cool before eating.
http://thegreenbacksgal.com/grain-free-chocolate-hazelnut-mug-cake/

Chocolate Hazelnut Mug Cake. Warm, chocolatey, and perfectly portioned for one. It's grain free. It's made with organic chocolate hazelnut spread. It's ready in two minutes. GO!

Mmmmmmm. Mug Cake.

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Dark Chocolate Chickpea Cookie Dough Recipe

Enjoy this dark chocolate chickpea cookie dough recipe with fruit, pretzels, or by the spoonful.

Enjoy this dark chocolate chickpea cookie dough recipe with fruit, or pretzels, or by the spoonful. Satisfy your sweet tooth in a healthier way.

Are you someone who enjoys eating raw cookie dough?

ME TOO!!!

When I bake cookies, I usually get about a dozen less than the recipe says it makes because of all the spoonfuls of the dough I sample.

Enjoy this dark chocolate chickpea cookie dough recipe with fruit, or pretzels, or by the spoonful. Satisfy your sweet tooth in a healthier way.

When the urge for something sweet kicks in, this sweet treat can be whipped up in a matter of minutes.

All the ingredients get dumped into a food processor. Then, you simply blend the ingredients together until you have a smooth consistency.

I keep the ingredients for this recipe stocked in my pantry at all times. It has just the right amount of sweet to satisfy my sweet tooth. Pairing it with some apple slices always leaves me feeling like I’ve had an indulgent treat when really I’ve had a healthy dose of fiber and natural sweeteners.

In the middle of the afternoon, when you just need that sweet something, this is so tasty.

If you haven’t used tahini before, it is made from ground sesame seeds. I know a lot of schools have gone nut-free, so using tahini means this can be tucked into a lunch or snack box.

Tahini tends to be a bit bitter – it isn’t inherently sweet like a nut butter. So if you substitute almond or peanut butter in this recipe, you’ll have an even sweeter dip.

Dark Chocolate Chickpea Cookie Dough Recipe

Dark Chocolate Chickpea Cookie Dough Recipe

Ingredients

  • 1 15 ounce can chickpeas, drained
  • 1/4 cup tahini (may substitute almond or peanut butter)
  • 1/4 cup maple syrup
  • 1/2 cup cacoa powder
  • 1 teaspoon pure vanilla
  • 1/4 teaspoon salt

Instructions

  1. Add all ingredients to the workbowl of a food processor and blend until smooth.
http://thegreenbacksgal.com/dark-chocolate-chickpea-cookie-dough-recipe/

I do want to throw this out there: just because this recipe is made from real, whole foods, and it is sweetened with a natural sweetener, this is not a low calorie food. I try to make sure I serve this with a fruit such as apples, bananas or strawberries. Or, I limit myself to just one big, sweet and satifying spoonful.

This post may contain affiliate links. Read my disclosure policy here.

Healthy Pumpkin Queso Dip (No Velveeta!)

Velveety pumpkin and gooey, rich cheese are the two stars of this pumpkin queso dip (No Velveeta!).

An easy queso dip recipe with smooth pumpkin, gooey cheese, and smokey chipotles. This healthy homemade recipe has no Velveeta, only read food ingredients. Make it quickly in your cast iron skillet.

It’s fall, so it’s time for all things pumpkin – including this pumpkin queso dip.

Dangerously addictive, homemade queso is simple to make. You don’t need to open a foil packet of cheese-like substance. Real food ingredients are the star of this show.

The addition of pumpkin to this queso results in a rich blend of creamy goodness and melty cheese. Pumpkin is not the star of this dish. No. Pumpkin’s role is to smooth out the richness of the cheese and add some depth of flavor.

In my opinion, the chipotles in adobo are what make this dish. It pairs so well with the pumpkin.

Have you used chipotles in adobo before? You’ll find them with the Mexican foods in your grocery store. They are both smoky and spicy.

I suggest you only add about 1/2 tablespoon of the chipotle peppers. If you really like spice, you can amp it up to 1 tablespoon, but you have to be ready to take the heat!

Because the chipotles add quite a punch, this may not be kid-friendly in your house. You could try leaving it out, or subbing in some plain, mild picante sauce. However, I can only endorse this dish as made, since I’ve never tried it any other way.

If you experiment with it, I’d love to hear your results!

Instead of doing a picture tutorial, I made this quick video shows you exactly how to make this recipe:

Can’t see the video? Click here.

Healthy Pumpkin Queso Dip (No Velveeta!)

Ingredients

  • 1 teaspoon olive oil
  • 3/4 cup diced red onion
  • 1 1/2 tablespoon flour
  • 1/4 cup chicken stock
  • 1 15 ounce can pumpkin
  • 1/2 tablespoon chipotles in adobo sauce
  • 10 ounces shredded cheddar cheese
  • tortilla chips
  • Optional: sliced radishes, fresh cilantro leaves, sliced jalapeno, celery

Instructions

  1. In a cast iron skillet, heat the oil. Saute the red onions until soft - about 3 to 5 minutes. Add the flour and cook two minutes while stirring constantly.
  2. Add chicken broth, pumpkin and chipotles and stir until thoroughly combined.
  3. Reduce the heat to low. Stir in 8 ounces of the shredded cheese. Stir until cheese has started to melt.
  4. Sprinkle the remaining 2 ounces of cheese across the top. Place the cast iron pan in the oven under the broiler just until the cheese has melted.
  5. Optional: Top with radishes, jalapenos, and cilantro.
  6. Serve with either chips or celery.
http://thegreenbacksgal.com/healthy-pumpkin-queso-dip-no-velveeta/

If you want to really keep this dish on the healthy side, lay off the tortilla chips and use celery or steamed cauliflower as your dippers. This dip is so rich, I promise your veggies have never tasted better.

To be perfectly honest, I make everyone eat two celery sticks with the dip before they are able to have any tortilla chips. No one thinks they want the celery, but once they start to dig in, they are just focused on ooey gooey cheesy goodness.

Are you adventuresome enough to add pumpkin to your queso?

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Easy No-Bake Lemon Truffles Recipe

The BEST lemon truffles recipe in the history of ever. It’s easy, no-bake, and uses only whole food ingredients.

These aren’t exactly truffles in the traditional sense of a truffle.

Nope. What these are, are an amazingly delicious bite-sized treat made from real food ingredients for people who need a sweet treat but don’t want processed sugar and flour.

Make these for those moments when your sweet tooth is kicking in. This is the kind of treat that will satisfy you, but won’t leave you with regrets later.

I’m willing to bet, if you make these lemon truffles, most of them will disappear before you even have a chance to put them in the fridge.

Easy No-Bake Lemon Truffles are loaded with lemony flavor and are sweet with no refined sugar.

Easy No Bake Lemon Truffles Recipe

Ingredients

  • 1 cup chopped, pitted dates
  • 1 cup walnuts
  • 1 cup almond flour
  • 1/4 cup lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. In a food processor, pulse together dates, walnuts, almond flour, lemon juice and lemon zest. Mixture should form a ball.
  2. Roll mixture into 1 inch balls. Roll in coconut flakes and refrigerate until serving.
http://thegreenbacksgal.com/easy-no-bake-lemon-truffles-recipe/

These video instructions show you just how quickly you can make these:

Lemon is my favorite flavor for a dessert, but this recipe could be tweaked to include cranberries or raisins.

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Ice Cream Hack: Homemade Chocolate Shell Sauce

Homemade Chocolate Shell Sauce takes minutes to make but tastes better than anything store bought.

Ice Cream Hack: Homemade Chocolate Shell Sauce takes minutes to make. This ice cream hack will not only impress your kids but it tastes better than anything store bought.

One of my fondest childhood memories involves digging into a bowl of vanilla ice cream topped with chocolate shell sauce – otherwise known as magic shell.

I loved to crack the topping with my spoon to reveal the creamy vanilla ice cream underneath.

Although we try to eat healthy in our house, we all love a sweet treat. During the summer, ice cream is the top of our cravings list.

One night I decided to experiment with making a homemade chocolate shell sauce.

Why did I wait so long? This recipe is easy and the results are better than anything you can buy in the store.

Ice Cream Hack: Homemade Chocolate Shell Sauce takes minutes to make. This ice cream hack will not only impress your kids but it tastes better than anything store bought.

If you are turned off by this recipe because you don’t like coconut oil, it may be that you’ve never bought the right kind of coconut oil.

Try buying refined coconut oil. It has a neutral flavor, so you skip the coconut taste. This is the brand I use.

If you don’t have a double boiler, use a heatproof bowl over a pot of boiling water. I don’t advise microwaving the chocolate.

Homemade Chocolate Shell Sauce

Ingredients

  • 8 ounces bittersweet chocolate chips
  • 2 tablespoons refined coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. In a double boiler, melt chocolate.
  2. Once chocolate is melted, stir in coconut oil and vanilla extract.
  3. Pour over ice cream. Allow to cool and set before serving (a few minutes).
http://thegreenbacksgal.com/ice-cream-hack-homemade-chocolate-shell-sauce/

Truthfully, if I was making this chocolate self to eat by myself (and boy would I love to!), I would probably add some cinnamon or some cayenne pepper. I think both flavors pair so well with a dark, rich chocolate.

This recipe does make a generous portion. We had plenty leftover. I stored it in the fridge, then just reheated in the double boiler.

What flavor ice cream will you choose to top with your homemade chocolate shell sauce?

This post may contain affiliate links. Read my disclosure policy here.

Healthy Watermelon Fruit Pizza with Cream Cheese Frosting

Whip up a healthy watermelon fruit pizza with cream cheese frosting in a matter of minutes!

Create a healthy watermelon fruit pizza with cream cheese frosting. It's an easy and simple dessert recipe everyone will love.

Who’s going to be the star of the next BBQ/Memorial Day/4th of July???

YOU ARE!

Just show up with a watermelon fruit pizza with cream cheese frosting and everyone will love you!

As an added bonus, this is really simple to make. Like really simple. I’m talking it can be done in about 15 minutes.

How’s that for easy?

Please use real whipping cream for this recipe. It’s so easy to make and it really does taste different from the frozen stuff.

homemade whipping cream

But if you must use the frozen stuff, I would adjust the amount of powdered sugar you add to the frosting. Start with just a 1/4 cup and add more as needed.

I can’t really tell you how many slices of watermelon the frosting recipe will frost. If your watermelon is sweet, you may need less frosting. If your watermelon turns out a bit tasteless (I’m sorry! Such a bummer, isn’t it?), you may find you want to add a thicker layer of frosting.

Your watermelon may also be wider than the watermelon I purchased. If that is the case, your frosting may not cover two slices.

Create a healthy watermelon fruit pizza with cream cheese frosting. It's an easy and simple dessert recipe everyone will love.

IF you are worried about having enough cream cheese frosting, double the recipe. Any additional cream cheese frosting can be used as a dip for strawberries, or spread on a chocolate wafer, or sandwiched between two graham crackers, or just eaten with a spoon!

Healthy Watermelon Fruit Pizza with Cream Cheese

Ingredients

  • 1 seedless watermelon
  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 8 ounces cream cheese
  • 2 teaspoons lemon zest
  • Berries or other fruit for toppings

Instructions

  1. Cut two one-inch wide slices from the middle of the watermelon.
  2. Beat whipping cream until stiff peak form.
  3. Add sugar, cream cheese and lemon zest. Beat just until smooth and combined.
  4. Frost watermelon slices with cream cheese mixture. Top with your choice of fruit toppings.
http://thegreenbacksgal.com/healthy-watermelon-fruit-pizza-with-cream-cheese/

I used strawberries, blueberries, and raspberries to top my pizza – making it perfect for Memorial Day or 4th of July. But you could also use peaches, bananas, kiwi…. choose any of your favorite fruit combos!

Create a healthy watermelon fruit pizza with cream cheese frosting. It's an easy and simple dessert recipe everyone will love.

This post may contain affiliate links. Read my disclosure policy here.

How to Make Whole Grain Cookie Cups From Scratch

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HelloNutchello #CollectiveBias

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

On a recent trip to Walmart, I discovered Silk is now making a nut based drink called Nutchello.

Oh. My. Goodness. Let me tell you about the Nutchello flavors! In my store, I found Dark Chocolate & Walnut, Toasted Cashew & Coconut, and Caramel Almond & Cashew.

They sound indulgent, don’t they? But guess what! Nutchello is verified Non-GMO, is free of soy and dairy, and all flavors come in at under 90 calories a serving!

You know I can’t pass up a yummy new treat like this when I see it.

I was going to grab the Dark Chocolate & Walnut flavor when my daughter chimed in that she would like try the Toasted Coconut & Cashew. So that’s what I picked instead.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

I like when I can say yes to my kids when they ask for something at the grocery store.

Once I got the Nutchello home, I started treating myself to an everyday afternoon indulgence by pouring a bit of Nutchello over ice right about 3 o’clock. It’s that bit of sweet treat I crave right about that time.

Since my daughter also likes Nutchello, I thought it would be fun to surprise her with a cookie cup of Nutchello as an after school snack.

These cookies aren’t overly sweet, are made from whole grains, and they contain no dairy.

It’s actually pretty easy to make cookie cups from scratch. The secret is in the construction.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

First, make sure your dough sticks together when you squeeze it. If its too dry, try adding another teaspoon or two of the coconut oil.

Next, add about 1/4 cup of cookie dough to each muffin cup. Work on forming the sides first. I like to use my hands to sort of press the dough into the sides then pinch it flat on the top.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

Once your walls are all formed, you’ll add about a tablespoon full of dough and press it into the bottom and blend it into the walls. The shape will then resemble a cup.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

Once you’ve baked your cups, you will line them with melted chocolate. The melted chocolate seals up any holes so the Nutchello won’t leak out the bottom.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

Here’s your complete recipe for making cookie cups from scratch.

How to Make Whole Grain Cookie Cups From Scratch

Ingredients

  • 1/3 cup coconut oil, melted to a liquid
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup ground almonds
  • 2 tablespoons flaxseed meal
  • 1 cup whole wheat flour
  • 1 large egg
  • 3.5 ounce bar chocolate
  • Any Flavor Nutchello

Instructions

  1. Grease 6 muffin cups.
  2. Add the coconut oil, brown sugar and vanilla to a mixing bowl. Beat on low speed until creamy.
  3. Add the almonds, flaxseed meal, whole wheat flour, and egg and continue to mix on low until well combined.
  4. Take one ounce of the chocolate bar and chop it finely. Stir into the dough.
  5. Divide the dough into each of the muffin cups.
  6. Refrigerate.
  7. While the cookie cups are chilling, preheat the oven to 350.
  8. Bake cookie cups in 350 oven for 15 - 20 minutes or until lightly browned.
  9. Allow to cool in pan on wire rack.
  10. Use a knife to loosen the cups from the molds. Remove from molds.
  11. In a double boiler, melt the remaining chocolate.
  12. Drop chocolate by teaspoonful into each of the cookie cups and swirl to coat interior.
  13. Allow the chocolate to harden before pouring in Nutchello to serve.
http://thegreenbacksgal.com/how-to-make-whole-grain-cookie-cups/

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

It’s 3 o’clock somewhere! Why not try making your own cookie cups and Nutchello?

This post may contain affiliate links. Read my disclosure policy here.

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