Dessert

Black Bean Chocolate Lava Cake

Yummmmmmmmmmm.

If you have any thoughts that a dessert comprised mostly with Black Beans tastes bad, let me prove you wrong!img_6410

Everyone should love this recipe because it is:

  1. so easy to make.
  2. quick to make.
  3. quick clean up.
  4. fudgy.
  5. chocolaty.
  6. delicious.
  7. healthy!
  8. protein & fiber packed.
  9. guilt -free đŸ™‚

*If you have a peanut allergy I would suggest replacing the powdered peanut butter with protein powder

**If you are gluten intolerant simply replace the 1 c oats with gluten free oats.

Black-Bean Chocolate Lava Cake

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 box organic black beans (drained & rinsed)
  • 1 c rolled or old-fashioned oats (gluten-free if needed)
  • 1 ripe banana
  • 1/4 c pure maple syrup
  • 1/4 c unsweetened plant-based milk
  • 1 T cocoa powder
  • 1/4 c organic powdered peanut butter (or plant-based chocolate protein powder if have a nut allergy)
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda

Directions

    1. Add the black beans to a food processor & process until combined.
    2. Next add in the oats, scrape the sides of the bowl, & process.
    3. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well, until no ingredients are left.
    4. Pour your dough into small tart tins & bake at 350 degrees for 20 minutes.Let cool & then top with prepared powdered peanut butter (I added extra water to make it more runny). Enjoy!
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.Edible Beet protein brownie batter. Click pic to link of recipe
  • If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Unfortunately with the cocoa powder, this is one treat you should not share with your pup đŸ˜¦ He got some extra prepared powdered peanut butter though đŸ™‚

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Dessert · Snack

Tea Time, Chocolate Chip Cookies

So why ‘Tea Time’ Cookies? These cookies are a bit more dry like a biscotti than a normal chocolate chip cookie.

Image result for tea cartoon

These cookies are sure to power you up as they are packed with protein & fiber. They are also gluten & grain free. I ensure that you will be sweet tooth satisfied, full & energized with these cookies!

Tea Time, Chocolate Chip Cookies

  • Servings: 3-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c almond flour
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/3 c almond butter
  • 1 1/2 tsp vanilla
  • 1 flax egg (Mix 1 T ground flax with 3 T water)
  • Small handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F.
  2. Prepare your flax egg in a small bowl & let rest for at least 5 minutes to thicken.
  3. Add all of your dry ingredients to a medium size bowl & whisk.
  4. Add your wet ingredients to a small bowl & whisk.
  5. Pour your wet into your dry. Use your hands to mix & combine the dough together.
  6. Fold in your chocolate chips.
  7. To bake: I divided my dough among 3 small tart tins (sprayed with non-stick spray) & baked them for 16 minutes. You can also bake the batter on a cookie sheet as you would normal cookies for 14-16 minutes or until golden. Enjoy!

img_6369If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

Who will you have tea time with?!

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Dessert

Whole- Wheat Chocolate Cinnamon Roles (Modified Recipe)

Hi everyone!

So I came up with these ‘Healthier Chocolate Cinnamon Roles’ about a month ago & craved them ever since. This past weekend I made them again but modified the recipe slightly to make them more moist. I also added pumpkin seeds for a little crunch & texture!

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So, it’s up to you what recipe you follow. If you like your Cinnamon Roles a little more dry keep it at 1 – 1 1/4 c water. If you like them more moist, add 1/4 c more water or melted coconut oil to your dough. Be careful however not to overdo it. You don’t want the dough to be wet.

Whole- Wheat Chocolate Cinnamon Roles

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 3 C sprouted whole wheat flour + extra for dusting
  • 1 1/2 C warm water (or 1 1/4 c warm water + 1/4 c melted coconut oil)
  • 1/2 C + 2 T raw honey or pure maple syrup
  • 1/2 C raw pumpkin seeds
  • 2 oz vegan chocolate, melted
  • 2 T coconut oil, melted
  • 2 T ground cinnamon
  • 2 1/2 tsp yeast
  • 1 tsp pink himalayan salt
  • 1 tsp vanilla extract

Directions

  1. Preheat your oven to 350F.
  2. Spray an 8×8 pan with non-stick cooking spray.
  3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
  4. Wait 5 minutes for the yeast to activate.
  5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
  6. Adjust water/flour as needed. Your dough should be just slightly sticky.
  7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
  8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your pumpkin seeds.
  9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
  10. Distribute & spread your chocolate filling on each flat.
  11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
  12. Place each bun next to each other in your pan. Sprinkle with a few additional seeds.img_6220
  13. Bake for 30 minutes.
  14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

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How do you eat your Cinnamon Roles?!

Dessert · Snack

Sweet Potato Pie Cookies

Hello!

Today I just wanted to start off by sharing a quote that I came across the other day: ‘Speak to make yourself happy, don’t speak to impress others.’

For me, this means to always remember to truly be yourself. We meet so many different people in our lives and hang out with different groups. It is only natural that you may unknowingly act different or take on traits of others. With this I think it is important to remember who you are, keep your core values and not let others influence you too much. What makes you great is you! 

And now that we have covered some spiritual happiness let’s cover another inner happiness…. belly happiness đŸ™‚

These Sweet Potato Pie Cookies resemble the filling of a yummy Sweet Potato Pie! They are not crispy but rather soft & full of flavor.

If you love the taste of a pie but have that healthy mindset, these cookies are perfect for you!

Sweet Potato Pie Cookies

  • Servings: 6 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 sweet potato
  • 1/2 c old-fashioned oats
  • 1/4 c almond or sunflower seed butter
  • 1 flax egg (mix 1 T flax with 3 T water & let rest for 5 minutes)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp all-spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 c non-dairy chocolate chips

Directions

  1. Scrub the dirt off your sweet potato. Poke the potato with a fork multiple times. Wrap in foil & bake at 400F for 1 hr 15 mins. (This can be done ahead of time to save time. Simply mash the potato with a fork when done & keep covered in the fridge for up to a few days).
  2. When the sweet potato is done place it in a large bowl & mash it with a fork until pureed.
  3. Reduce the oven temperature to 350F.
  4. Add in the rest of the ingredients to the bowl & mix with a spatula until combined.
  5. Scoop batter onto a baking sheet lined with parchment paper to create either 6 large or 12 small cookies.
  6. Bake at 350F for 17-18 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

And play around today!

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Dessert

Whole-Wheat Chocolate Cinnamon Buns

Yes these are delicious đŸ™‚

I could toast one of these up every day for a dessert & be extremely satisfied. These Cinnamon Buns are chocolaty, soft, healthy & sweet tooth satisfying.

One thing that makes this dessert healthier is that they are made with organic sprouted whole wheat flour.

I love sprouted grains because sprouting changes the composition of the resulting flour. It results in the creation of a vegetable & not a starch! There are many benefits to eating a sprouted grain over a non-sprouted.

So give these a try! I promise you & anyone you share them with won’t be disappointed đŸ™‚ Who would pass up a healthier, warm chocolaty pastry??? 

Whole- Wheat Chocolate Cinnamon Buns

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 3 C sprouted whole wheat flour + extra for dusting
  • 1 1/4 C warm water
  • 1/2 C + 2 T raw honey or pure maple syrup
  • 1/2 C chopped pistachios, optional*
  • 2 oz vegan chocolate, melted
  • 2 T coconut oil, melted
  • 2 T ground cinnamon
  • 2 1/2 tsp yeast
  • 1 tsp pink himalayan salt
  • 1 tsp vanilla extract

*I wanted to add these to my buns but didn’t have any on hand.

Directions

  1. Preheat your oven to 350F.
  2. Spray an 8×8 pan with non-stick cooking spray.
  3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
  4. Wait 5 minutes for the yeast to activate.
  5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
  6. Adjust water/flour as needed. Your dough should be soft but not sticky.
  7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
  8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your nuts if using.
  9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
  10. Distribute & spread your chocolate filling on each flat.
  11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
  12. Place each bun next to each other in your pan.
  13. Bake for 30 minutes.
  14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

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I think this recipe deserves a foot five!

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Dessert · Snack

Chewy Ginger Buckeyes

Happy Holidays everyone!

 

There are so many reasons to love the holidays but of course my favorite part is the holiday baking đŸ™‚ I celebrate Christmas so all things Ginger are welcome!

Image result for gingerbread man

I won’t be with my boyfriend during Christmas so I wanted to make some holiday treats for us ahead of time. This past weekend I made these Chewy Ginger Buckeyes & Whole Wheat Cinnamon Buns (both vegan of course!). I very much enjoyed both but was most in love with the buckeyes. With just a hint of molasses & ginger, these healthy treats were a Christmas delight for sure. My boyfriend liked the Cinnamon Buns better. I toasted them up a bit right before serving & they were perfect!

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With either of these treats you can’t go wrong. They are sure to bring some holiday joy to your house & anyone you share them with. Today I am going to share the Ginger Buckeye recipe with you. Follow my blog & instagram @thekellydiet so you know when my Cinnamon Buns recipe is posted later this week!

Chewy Ginger Buckeyes

  • Servings: 6 Buckeyes
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 c garbanzo bean flour
  • 2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/8 tsp pink himalayan salt
  • 2 T melted coconut oil
  • 1/4 c pure maple syrup
  • 1 T molasses
  • 2 dates, pitted & chopped into small pieces
Toppings:
  • Powdered peanut butter

Directions

  1. Preheat your oven to 350F.
  2. Whisk all your dry ingredients in a large mixing bowl.
  3. Whisk all your wet ingredients in a small bowl.
  4. Pour your wet into your dry & mix until combined.
  5. Fold in your chopped dates.
  6. Take about 2-3 T of batter & roll into a ball with your hands.
  7. Place on a baking sheet lined with parchment paper or a silpat & bake for 8 – 10 minutes.
  8. Allow cookies to cool on a cooling rack.
  9. Prepare your powered peanut butter by mixing it with water according to directions. I use a bit more water than advised to make it drippy.
  10. Pour your drippy PB on top of the cookies. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

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I hope everyone got in a Sunday nap this past weekend đŸ™‚

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Dessert · Snack

Gingerbread Baked Donuts

These look as good as they taste đŸ™‚

I love warm, drippy peanut butter. I spread some all natural chunky peanut butter on a donut while it was still warm & was that a treat to eat!

I did eat a few of them completely plain without any toppings which allowed the gingerbread taste to really come trough.

However you chose to eat these healthy, clean & protein & fiber packed donuts, you can’t go wrong!

Gingerbread Baked Donuts

  • Servings: 6 Donuts
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 ripe banana
  • 1 1/4 c unsweetened almond milk
Dry Ingredients:
  • 1 c sprouted whole wheat flour
  • 1/4 c garbanzo bean flour
  • 2 T almond flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Pinch of ground cloves
  • Pinch of allspice
  • Pinch of pink himalayan salt
  • 1 1/2 tsp baking powder
  • 1/4 c date sugar
Toppings:
  • All natural chunky peanut, nut, or sunflower seed butter
  • Cacao nibs
  • Smashed candy cane

Directions

  1. Preheat your oven to 350F.
  2. Spray a 6 hole donut tin with non-stick cooking spray & set aside.
  3. In a small bowl mash your banana with a fork. Pour in the almond milk & stir until combined.
  4. In a large mixing bowl add all of your dry ingredients. Whisk until combined.
  5. Pour your wet ingredients into your dry & mix until combined.
  6. Distribute your batter among the 6 holes.
  7. Bake for 15 minutes.
  8. Allow donuts to cool before removing from pan.
  9. Add any desired toppings & enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

And in case you were interested in another dog besides my own, here is a pic of sister’s dog to further get you into the holiday spirit đŸ™‚

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