Dessert Archives

Fudgy Peanut Butter Blondies

Recipe courtesy of Erin Parekh, Nutritious Life Master Certified. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Blondies aren’t typically at the top of anyone’s “health food” list, but these peanut butter blondies with dark chocolate, flax, and almond flour are as good as they get. Swap the peanut butter for almond butter if you want to make it Paleo-friendly, or swap mashed bananas for applesauce to make a “chunky monkey” version. Trust me, you can’t go wrong either way! INGREDIENTS 2 tablespoons ground flax meal 1/3 cup filtered water 1 cup peanut butter, creamy, unsalted, organic 1/2 cup apple sauce, unsweetened 1/3 cup maple syrup 1 teaspoon vanilla extract 1 cup almond flour 1 tablespoon maca powder (optional) 1 teaspoon baking soda 1/4 teaspoon sea salt, fine 1/2 cup dark chocolate, 85%, chopped More sea salt to top DIRECTIONS Preheat oven to 350 degrees. Line 8×8-inch pan with parchment paper. Mix flax meal with filtered water and allow to gel for 10 minutes while preparing other ingredients. In a large bowl, beat together peanut butter, apple sauce, maple syrup, vanilla extract, and soaked flax meal mixture. Sift in almond flour, maca powder (if using), baking soda, and fine sea salt. Mix together with wet ingredients until the batter is smooth and uniform. Fold in chopped dark chocolate and transfer mixture to prepared baking pan. Sprinkle top with a pinch or two of flakey sea salt. Place blondies on the middle oven rack and bake at 350 degrees for 20 to 25 minutes, until the edges are starting to brown. Let sit for 10 minutes. Remove from pan using parchment paper and place on wire rack to cool completely before slicing. Blondies will keep at room temperature for several days or in the refrigerator for up to one week. WHY WE LOVE THIS RECIPE I eat a square of dark chocolate every day, but some occasions call for stepping it up—and Valentine’s Day is one of those times. Since my husband loves peanut butter, I decided to merge our two favorites into one fudgy, peanut buttery blondie recipe. These blondies are grain-free, vegan, and naturally sweetened with maple syrup and applesauce. I snuck in some maca powder, too—an adaptogen known to boost mood and libido. (You’re welcome.)

Dairy-Free Ice Cream Sandwiches

Recipe courtesy of Nutritious Life Studio student Beth McLaughlin, APRN-CNP. INGREDIENTS 20 graham cracker squares 1 1/2 cup dairy free yogurt, plain 1 1/2 cup coconut milk whipped cream 1 1/2 cup fresh fruit, blueberries, strawberries or pineapple, diced 1-2 teaspoon vanila extract DIRECTIONS Line a cookie sheet with parchment paper. Line up the graham cracker squares. In a bowl, mix the yogurt, fresh fruit, whipped cream and vanilla. Top 10 of the graham cracker squares with this mixture, then place the other half on top to make a sandwich. Quickly place into the freezer for 1-2 hours, then sit at room temp for a few minutes before eating. Optional: Wrap them individually in parchment paper for quick snacks.

Chocolate Cherry Smoothie

This creamy smoothie tastes like a chocolate cherry dessert but is filled with antioxidants, protein, fiber, and healthy fats instead of white flour and white sugar. Enough said. INGREDIENTS 1 cup milk or milk alternative 1 cup frozen cherries 1/4 avocado, frozen 1 tablespoon almond or peanut butter 1 cup baby spinach 1 teaspoon vanilla extract 1 scoop chocolate protein powder List Item DIRECTIONS Add all ingredients to a blender. Blend until smooth, and enjoy! WHY WE LOVE THIS RECIPE Sweet cherries are an all-time favorite summer snack, but there are a few ways to make sure you can enjoy them year-round. Our favorite is by freezing them and then throwing them into smoothies. Their health benefits are seriously impressive. They’re packed with antioxidants that protect your body against free radicals, and eating them has been associated with decreasing inflammation. They’re also a great source of dietary fiber (which most Americans don’t get enough of!), vitamin C, and potassium. Pair this with a smoothie combo of greens, avocado, almond butter, and cacao, and you’re sipping on a nutrient packed, energizing, satiating, and seriously delicious breakfast.

Raw Brownie Batter

Vegan, gluten-free chocolate gooey bliss. You’re welcome.

Gluten Free Chocolate Protein Mug Cake

You can have your cake—and microwave it too—with this mug cake recipe. Most baked goods are full of empty calories, but not this treat. It’s got the added bonus of protein, so it’ll leave your sweet tooth satisfied and your stomach feeling full. INGREDIENTS 1 tbsp 1 tbsp Life’s Abundance Chocolate Plant Protein 1 tbsp cocoa powder 1 tbsp coconut oil 2 tbsp coconut or oat flour 2 tbsp water 1/8 tsp baking soda 1 egg Optional garnishes: powdered sugar, mint, whipped cream ing ing DIRECTIONS Combine all ingredients in a microwave safe mug or bowl and stir until smooth. Microwave the mug cake for 2 minutes. Depending on your microwave you might like it more cooked, so feel free to add more time if it still seems loose in the middle. Let the mug cake cool and add your favorite topping! WHY WE LOVE THIS RECIPE We fully support conscious indulgences, especially when they’re full of whole ingredients that’ll genuinely satisfy you, like Life’s Abundance’s nutrient-rich Plant Protein Powder. And even more so when they’re extremely easy to make!