Tag Archives: chocolate

Delicious Mini Dessert Recipes



They say good things come in small packages, and for me that means mini desserts. There is no way that I’m going to skip sweets, yet I don’t want a huge piece of pie or cake, either.  The first few bites of any food are the most satisfying, so why eat more than you need? Here are three delicious mini dessert recipes suitable for entertaining, and for every day!

Brownie Bites with Raspberry Chia Jam

Brownie Bites with Raspberry Chia Jam

Brownie Bites with Raspberry Chia Jam

Makes 24 brownies.

1 cup fresh or frozen plain raspberries

1 tablespoon sugar

1 tablespoon plus 1 teaspoon chia seeds

1 15-ounce can black beans, rinsed and drained

1/4 cup canola oil

2 large eggs

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup semisweet chocolate mini chips

2 tablespoons sweetened flaked coconut

Preheat oven to 350°F. Coat a 24-cup mini-muffin pan with cooking spray.

Place berries in small saucepan and cook for 5 to 10 minutes or until the fruit breaks down. Using the back of a wooden spoon, mash the berries. Take the berries off the heat. Add the sugar and chia seeds, and let the mixture stand until thickened.  Place in the refrigerator until ready to use.

Place the beans and the oil in a food processor. Process on high until smooth, about 2 to 3 minutes. Add the eggs, sugar, cocoa powder, and vanilla extract and blend well. Add the baking powder and salt and blend for 10 seconds more. Stir in the chocolate chips.

Pour the batter by rounded tablespoons into each muffin cup. Bake for 10 minutes or until a toothpick inserted in the middle of a brownie bite comes out clean. Cool on a wire rack for 5 minutes, then remove from the pan and cool completely.

Top each brownie with 1 teaspoon jam and a few coconut flakes.

mini pumpkin mousse

Mini Pumpkin Mousse

Mini Pumpkin Mousse 

Makes 12 servings.

2 cups plain canned pumpkin

1 cup plain fat-free Greek yogurt

3/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

8 ounces frozen, thawed light whipped cream (or 1/2 cup heavy cream that’s been whipped, or cashew cream)

2-3 medium gingersnaps, crumbed (optional)

Place pumpkin, Greek yogurt, maple syrup, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl. Beat on high speed for 1 minute. Set aside 3 tablespoons of the whipped topping or cream, and fold what remains into the pumpkin mixture. Spoon the mousse into 12 small serving dishes. Chill until ready to serve. Top each with a teaspoon of whipped topping and crumbled gingersnap cookies, if desired.

peanut butter chocolate cups

Peanut Butter Chocolate Cups

Peanut Butter Chocolate Cups

Makes 24 cups.

12 ounces dark chocolate

1 cup heavy cream

2/3 cup Greek-style cream cheese

1 cup powdered sugar

1/2 cup creamy peanut butter

mini chocolate chips or chocolate for shaving, if desired

Cut two clean, one-dozen empty foam egg cartons into separate egg cups to make 24 cups.

Melt the dark chocolate.  Place a heaping teaspoon of melted chocolate in each egg cup and tilt to evenly coat. Put egg cups on a baking sheet and freeze for 20 minutes.

Place cream in a large mixing bowl. Beat on high speed until cream forms stiff peaks, about one or two minutes. Do not overbeat.  Transfer cream to a medium bowl and set aside.

Add cream cheese, sugar, and peanut butter to the large mixing bowl.  Beat on high speed until smooth. Fold the whipped cream into the peanut butter mixture until completely combined and the mixture is uniform in color and texture. Refrigerate.

Take egg cups out of the freezer. Carefully peel the egg carton from the chocolate, keeping your fingers near the bottom.

To assemble, place a tablespoon or so of the peanut mixture into each chocolate cup and top with shaved chocolate.

Better-for-You Chocolate Holiday Treats

I love combining chocolate with dried fruit, or nuts, or both! My friends and family seem to like the idea, too.  They’re always so appreciative when I present them with these super simple, healthier and better-for-you chocolate holiday treats, which make great gifts.

bags of holiday candy wrapped with ribbon

How to make healthier holiday treats

There’s no formal recipe for my healthier holiday treats. For each batch, melt 10 ounces of dark chocolate (I use dark chocolate chips)  in a double boiler. You can also melt the chocolate in the microwave. Use a large glass bowl to make room for other ingredients.

chocolate chips, almonds, raisins, dried apricots

When the chocolate has melted, add 2 cups whole or chopped nuts, dried fruit, shredded coconut, or a combination directly to the double boiler, mix thoroughly, and drop by large tablespoons onto waxed paper.

double boiler filled with melted chocolate, whole almonds, coconut

Top with festive sprinkles, if desired!

chocolate nut clusters

My latest obsession is macadamia nuts, dried cranberries, and white chocolate. Yum!

white chocolate, macadamia cranberry clusters

I prepare several batches of treats with a variety of ingredients.

cross section of chocolate almond cluster

When I need to be mindful of nut allergy, I make the dried fruit treats first and package them up so that they don’t come into contact with nuts. These are a raisin and coconut combo:

chocolate covered raisin clusters topped with coconut

Dip the apricots halfway in the melted chocolate.

bowl of melted chocolate with hand dipping in a dried apricot

Allow the treats to set for about 2 to 3 hours before packaging.

chocolate covered dried apricots

Would it be better to forgo the chocolate and eat plain nuts and dried fruit? Yes, that would be perfect, but not nearly as much fun.  I think my friends and family would be disappointed, and so would I!

Happy holidays!

 

Creamy Chocolate Peanut Butter “Ice Cream”

Eating a more plant-based diet doesn’t mean ditching dessert.  Indulge in this Creamy Chocolate Peanut Butter “Ice Cream.” It’s satisfying, heart-healthy, vegan, and it’s even gluten-free!

Creamy Chocolate Peanut Butter "Ice Cream" with frozen bananas is vegan

Frozen bananas and peanut butter make this “ice cream” vegan, gluten-free, and delicious!

Is Ice Cream Bad for You?

I’m not a big believer in “good and bad foods” because it takes away from the importance of an overall healthy eating pattern.  Healthy eating patterns can include all types of foods.

I didn’t set out to make this ice cream vegan or gluten-free; it just happened that way! I just looking for a dessert that would satisfy me as much as real ice cream. While ice cream has more fat and added sugar than this homemade creamy chocolate peanut butter concoction, I still eat it. Choosing this vegan alternative provides a delicious way to include more plant foods.

How to Make Healthy Chocolate Peanut Butter Vegan Nice Cream

Bananas are the silent ingredient in this healthy frozen delight, and they make it unnecessary to add dairy products and sugary sweeteners. The ripest bananas are the sweetest and make the creamiest “nice cream.”

Bananas also offer fiber and potassium, and are responsible for the smooth, rich texture of this creamy chocolate peanut butter treat. One portion of “nice cream” also supplies a serving of fruit.

I keep chunks of frozen banana in the freezer to use on a moment’s notice. You can also freeze chopped bananas for at least two hours before making this, or other recipes, such as smoothies. You can also buy bags of sliced, frozen bananas to have on hand.

frozen sliced bananas in resealable plastic bag

Keep frozen bananas on hand to make “ice cream” fast.

The Health Benefits of Cocoa Powder

You’ve probably heard that dark chocolate is good for you.  Milk and dark chocolate are a mixture of ingredients, including sugar, and cocoa butter, the fat that is removed from cocoa beans during processing.  Cocoa powder is the dried solids that result from that processing and it is ground up, packaged, and found in grocery stores.

Unsweetened cocoa powder contains flavonoids, which are plant-based compounds. An eating plan rich in flavonoids is linked to  less inflammation in the body, proper blood flow, and reducing blood pressure. Cocoa powder that is not “Dutch-process” is richer in flavonoids.

I use unsweetened cocoa powder in my “ice cream” because it delivers deep chocolate flavor without any added sugar. You can also add cocoa powder to savory dishes, such as chili, to amp up flavor and nutrition.

 

Bowl of unsweetened cocoa powder.

Cocoa powder provides intense chocolate flavor without the fat.

 

Why Peanut Butter is Good For You

“Is peanut butter bad for you?” is a question that I get a lot. My answer: only if you are allergic to peanuts!

Peanut butter is a source of several nutrients, including protein, heart-healthy fats, and potassium. Just two tablespoons of peanut butter provides an excellent source of manganese (not to be confused with magnesium!).  Manganese is a mineral that your body needs to make energy, protect cells from damage, and support a healthy immune system, among other functions.

Natural peanut butter is often free of added sugar. If you’re want  to limit sugar, check the package to be sure the peanut butter doesn’t contain added sugars.  Learn how to make homemade peanut butter with no added sugar from Sally Kuzemchak over at Real Mom Nutrition. (Hint: It’s easy!)

creamy peanut butter adds healthy fats to vegan ice cream with frozen bananas

 

Creamy Chocolate Peanut Butter "Ice Cream" (Vegan)

This dairy-free vegan "ice cream" is delicious and offers a serving of fruit, too!
Prep Time2 hours
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolatepeanutbutter, dairyfree, peanutbutterdessert, vegan, vegandessert, veganicecream
Servings: 2

Ingredients

  • 2 medium ripe bananas, cut into chunks and frozen (Freeze for at least 2 hours.)
  • 2 Tbsp. peanut butter (with no added sugar, if desired)
  • 2 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. pure vanilla extract
  • 2 Tbsp. chopped peanuts

Instructions

  • Place bananas in a large food processor. 
  • Add the peanut butter, cocoa powder, and vanilla.  
  • Blend until smooth, about 2 to 3 minutes. 
  • Transfer to serving bowls and garnish with peanuts. Serve immediately.

Notes

 
Per serving: 
252 calories; 12 grams fat (2 grams saturated fat); 0 cholesterol; 132 milligrams sodium; 29 grams carbohydrate; 5 grams fiber; 7 grams protein

bowl of creamy chocolate peanut butter vegan ice cream with no added sugar

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