Ok so here I am again posting about brownies… a window into my life 🙂
My littlest is doing her best to live off of chocolate… getting it into as many meals a day as possible and will use tears as a weapon if necessary. Obviously this is every mom’s dream come true and even better if you are a nutritionist right! LOL
I do wonder if I am losing the 80/20 balance that I strive for with her and her chocolate obsession. I try to incorporate healthy chocolate recipes into her life as much as possible… also she likes to cook and bake and with me, so who doesn’t love a helper 🙂
Yes these brownies contain chocolate chips (non-dairy of course) and yes these brownies contain maple syrup which is basically just liquid sugar BUT for the balancing act they also contain black beans, dates, ground flax and peanut butter!
I’m calling this a win, she will eat some fibre, she will eat some healthy fat, she will eat some protein and she will eat some chocolate.
But the good news here is that this recipe is super instant even in real life 🙂
about 2 cups cranberry trail mix (this is a premixed bag that you can buy at superstore)
4 tbsp hemp hearts
1.5 tbsp chia seeds
2 tbsp maple syrup
non-dairy chocolate chips
In a food processor add all of the ingredients except the chocolate chips and cocoa powder. Blend until the mixture is all chopped up and sticky. Portion off little balls of any size you like, fold a chocolate chip into the middle before rolling it in your hands. Thanks to the maple syrup rolling them is super quick and easy. Prepare a small bowl of cocoa powder to roll each ball in. After rolling it in the powder you’re done! You can eat or refrigerate…your call 😉
School lunches are back in action and getting your kids to eat healthy snacks and lunches that don’t require heating up and can be prepared in the rush of the morning routine can be a challenge. Kids need to love their lunches since Mom or Dad can’t be there to insist on them eating their veggies.
Here is a healthy, school friendly twist on the classic peanut butter and jelly. My kids also like to dip apple slices in it Since 90% of this is chickpeas it’s loaded with protein, iron, potassium, fibre and vitamin B6!
Recipe:In your food processor add 1 can of chickpeas – drained and rinsed 2 ripe bananas (1 avocado – optional) 6 tbsp of cocoa powder 4tbsp of maple syrup 1 tbsp of vanilla extract
a pinch of salt to taste
add a splash of plant based milk for smoother, creamier texture (I use cashew)
Super easy, delish, packed with nutrients and stores in the fridge for a week!