Tag: healthy dessert

Decadent Double Chocolate “Ice Cream” (and a Sweet Whole Foods Giveaway!)

This month we are working with Whole Foods to share some healthy and delicious recipes – and a sweet giveaway for you, our followers! Since Valentine’s Day is around the corner, we are starting with a dessert recipe – Decadent Double Chocolate “Ice Cream.” So, scroll down for this delectable recipe, and be sure to visit us on Instagram (@twofitmoms) where you can “like” and “comment” under this recipe post for a chance to win a $250 Whole Foods gift card! This giveaway runs from noon EST on February 3 to noon EST on February 10.

Chocolate. Isn’t this the first thing that comes to mind when you think of Valentine’s Day? Well, for a foodie like me, it’s definitely top of mind, and it’s the first thing I turn to when making a Valentine’s Day dessert.

This year I’ll be making my Decadent Double Chocolate “Ice Cream” which is actually nice cream – no dairy involved — it’s made with frozen organic bananas along with a handful of other all natural ingredients, including: cocoa powder, dark chocolate, coconut oil and a touch of maple syrup. It’s decadent and healthy all at the same time!

It’s also a super easy recipe. No ice cream maker is necessary – all you need is a food processor and a loaf pan to make, store and freeze the “ice cream.”

I used dark chocolate, but you can certainly change up the chocolate — or use a dark chocolate bar with other flavors and additions (I was eyeing a bar of dark mint chocolate at Whole Foods that I think would be amazing!). I also suggest jazzing it up with toppings such as fresh berries, chopped nuts or shredded coconut.

What’s really nice about this dessert is that because it’s made with all natural, healthy ingredients you won’t mind indulging in an extra scoop!

Decadent Double Dark Chocolate “Ice Cream”
Serves 4

4 bananas, sliced and frozen
1/4 cup of cocoa powder
2-3 tablespoons maple syrup
1 tablespoon coconut oil (in solid form)
1/3 cup of shaved dark chocolate
fresh berries, chopped nuts, shredded coconut for toppings (optional)

In the bowl of a food processor add the frozen bananas, cocoa powder, maple syrup, coconut oil and pulse until the bananas break down into a smooth, ice cream-y texture. Add the dark chocolate shavings and mix until incorporated (depending on what you add, you can either pulse in the food processor, or transfer the ice cream into a bowl and mix the ingredients). Pour the mixture into a loaf pan and pop into the freezer until it hardens. The mixture, right out of the food processor, will likely be too loose to serve. Once the ice cream sets, scoop, serve and top as you desire!

Product samples were received for this post. All opinions expressed are solely mine.

February 3, 2017
Toasted Coconut with Dark Chocolate “Ice Cream”

This ice cream was inspired by my favorite ice cream shop’s flavor which was named after a dark chocolate coconut candy bar spiked with almonds! (think hard, you totally know which candy I’m talking about) However, it’s base is banana — there’s no cream or milk or anything dairy in the base. It’s frozen bananas sweetened with maple syrup and blended with chocolate (in this case Dark Chocolate with Toasted Coconut from Sugarpova), chopped almonds and some additional shredded, unsweetened coconut.

I’ve made you “ice cream” before — all with this banana base. Remember my Banana Walnut “Ice Cream” – and my Chocolate “Ice Cream” with Dark Chocolate Shavings? I love this banana “ice cream” because it is so versatile. You can throw anything into it – fruit, nuts, chocolate, etc.

I thought it was perfect to post given summer’s coming to a close (insert sad face). But, in no time the autumn will be upon us, and I will be happily posting apple and pumpkin recipes. But, for now, enjoy the last few days of summer, and this delicious, and healthy Toasted Coconut with Dark Chocolate “Ice Cream”!

Toasted Coconut with Dark Chocolate “Ice Cream”
Serve four, 1/2 cup servings

4 frozen bananas, sliced
2-3 tablespoons of maple syrup (adjust depending on the sweetness of your bananas)
1/4 cup of shaved dark chocolate (I used Sugarpova’s Dark Chocolate with Toasted Coconut)
1/4 cup of chopped almonds
1/4 cup of unsweetened, toasted coconut

Directions:

In the bowl of a food processor, add the frozen bananas and maple syrup. Pulse until it’s smooth and resembles ice cream. Turn the mixture into a bowl, add the chocolate, almonds and coconut. Mix to combine. Pour the mixture into the freezer until it’s set. Scoop and serve!

For an added treat, you can make your own chocolate sauce. All you need is 4 ounces of chocolate, chopped; 1 cup of heavy cream and 1 tablespoon of butter. Cook on the stovetop until the chocolate is melted. Let it cool and serve on top of your “ice cream.”

August 28, 2016
Maple Oatmeal Pumpkin Bread

Pumpkin. Who doesn’t love pumpkin something? I recently walked into a grocery store and was overwhelmed with the amount of pumpkin infused items. I felt like Forrest Gump. Pumpkin coffee. . . pumpkin tea . . . pumpkin creamer . . . pumpkin cream cheese . . . pumpkin ice cream . . . pumpkin pasta . . . pumpkin cookies . . . pumpkin pancakes — and the list goes on and on.

All of this pumpkin is a little overwhelming, but I still love it, and I know you do too! However, I prefer the more traditional pumpkin dessert recipes with natural ingredients, rather than artificial flavors. So, here is my healthy take on a fall classic— pumpkin bread.

I’ve been experimenting with oatmeal a lot lately. In this recipe, I decided to add some oatmeal to my bread, along with brown rice flour (which now makes the bread gluten free) and my usual white sugar substitute — maple syrup. I also added Greek yogurt to moisten the batter. Everything else is pretty standard — eggs, oil, vanilla, etc.

However, I jazzed it up with a sweet/salty/crunchy topping — which also happens to be completely optional — but I do think it adds a nice texture. It’s just a simple mixture of rolled oats, pumpkin seeds, maple syrup and cinnamon — which is a perfect addition since it gives you a hint as to what is inside this delicious bread. Plus, the topping makes a nice presentation — don’t you think?

I hope you enjoy this healthy twist on a classic recipe!

Maple Oatmeal Pumpkin Bread
Yields one loaf

1 cup of pumpkin puree
1/3 cup oil
3/4 cup maple syrup, grade B
1/3 cup plain Greek yogurt
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups brown rice flour
1/2 cup of rolled oats (ground into a flour)
2 teaspoons baking powder
1/2 teaspoon cinnamon
pinch salt

Topping (optional)
1/4 cup toasted/salted pumpkin seeds
1/4 cup rolled oats
1/8 teaspoon cinnamon
1 tablespoon maple syrup

Preheat the oven to 350 degrees. Grease a 9 inch loaf pan and set aside.

In a large bowl, combine the wet ingredients (pumpkin puree, oil, maple syrup, yogurt, milk, eggs, vanilla). When incorporated, add the dry ingredients (flour, oatmeal, baking powder, cinnamon, salt). Mix until incorporated. Pour into the greased loaf pan.

To make the topping, add the pumpkin seeds, oats, cinnamon and maple syrup and toss to combine.

Sprinkle the top of the loaf with the pumpkin seed/oat mixture. Bake for approximately 1 hour or until a tester inserted in the middle of the loaf comes out clean.

Helpful Hint: Put your rolled oats into the food processor — the fine texture will make this loaf more cake-like.

October 15, 2015
Maple Sweet Potato Pie

Thanksgiving is one of my favorite holidays because the focus isn’t on gifts, but on family — and food! And, not just any food — familiar and traditional food.

In fact, I bet your family is expecting a decadent pecan pie, sugared yams and your famous stuffing. I think the one thing to keep in mind is that it’s a special day — a day to splurge — a day to delight in familiar traditions and recipes, but you might want to consider adding a new recipe or two! This particular recipe is a great alternative to heavier pies made with white sugar and cream. Everyone will love this version of sweet potato pie that lightens up the ingredients but does not compromise flavor.

I used a traditional recipe, but swapped out the white sugar for grade B maple syrup. I generally substitute maple syrup for white sugar — 1:1. However, I used half the amount of maple syrup this time, and it was perfect. You would never know the recipe was altered. I promise!

The key to this recipe is roasting your sweet potatoes. DO NOT use canned sweet potato puree. As a busy mom, I tried a short cut. It didn’t work. Take the time to roast your own sweet potatoes . . . it will set up perfectly and have a delicious, dense texture.

You can use any pie crust that works for you. I tend to use pre-made pie crust. There are some really good ones on the market — I like Trader Joe’s frozen pie crust. It saves time, which is important, especially around the holidays.

You can make one 9-inch deep dish pie with this recipe — or two shallow 9 inch pies.

If you are considering a new Thanksgiving dessert, I hope you try our Maple Sweet Potato Pie. It’s so good, you may even consider it a replacement for your traditional pumpkin pie!

Maple Sweet Potato Pie
Yields 8 slices

2 cups of roasted sweet potato puree (I roasted 3 medium sized sweet potatoes in their skin, in foil, at 400 degrees, until they were fork tender. I peeled them and mashed them in a bowl)
2 eggs, beaten
1 cup of milk (I used 2% milk, but feel free to substitute)
3/4 cup of grade B maple syrup
1 teaspoon, vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon of salt
1, 9-inch prepared deep dish pie crust or 2, 9-inch prepared shallow pie crusts (like the ones you find in the freezer case of your supermarket!)

Preheat oven to 400 degrees.

In a large bowl, add the mashed sweet potatoes, eggs, milk, maple syrup, cinnamon, ground ginger, salt and vanilla extract to a large bowl and beat with a hand mixer until combined.

Pour sweet potato mixture into a prepared pie shell (or two depending on whether you use one deep dish or two shallow pie crusts). Bake for 10 minutes at 400 degrees and then lower the temperature to 350 degrees and bake for an additional 30-40 minutes for the two shallow pies and an additional 40-50 minutes for the deep dish pie. The pie will be done when the center is set and not jiggly.

Let the pie cool and serve at room temperature — or cold — and top with whipped cream — or nothing — it’s delicious either way!!

Helpful Hint: If your sweet potatoes are too stringy, you can press them through a potato ricer.

November 10, 2014