Category Archives: Chocolate

Chocolate Chip Cheesecake Bars {THM-S}

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I used to make a non-healthy version of these bars from a recipe a friend gave me.  The original recipe used store bought refrigerated cookie dough and a filling made from cream cheese, egg and sugar.  I was looking through old recipes recently to see if I could convert any of our old favorites to be THM friendly and I knew I wanted to try this one!
DSC_6245-copyI knew immediately that the filling would be easy to rework…simply replace the sugar with an acceptable sugar substitute.  I also added a little heavy cream to add to the creaminess of the filling.  The cookie dough took a little more work.  I used several recipes I had found for on-plan cookies and combined and tweaked until I found a recipe I liked.
My family DEVOURED these bars!  Even my picky kids!  My 14 year old son has asked me to make these all the time…that’s really saying something because they usually turn their noses up when the find out a recipe is THM friendly!

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Chocolate Chip Cheesecake Bars {THM-S}

Cookie:

2 cups almond flour

1 cup coconut

1-1/2 tsp baking powder

1/4 tsp salt

1 stick butter, soft

1/4 cup truvia

1 egg

3/4 tsp vanilla

3/4 cup dark chocolate chips

Cheesecake Filling:

8 oz. cream cheese

1/4 cup truvia, ground fine

1/4 cup heavy cream

1 egg

1/2 tsp vanilla

For the cookie dough:  Cream butter and truvia until fluffy.  Add egg and mix well.  Beat in almond flour, coconut, baking powder, and salt.  Stir in chocolate chips.  Press half of the dough into a well greased 8×8 pan.  Bake at 325 for 10 minutes.
For cheesecake filling:  Beat cream cheese and truvia until smooth.  Add heavy cream, egg, and vanilla, beating well.  Pour over partially baked crust.
Crumble remaining cookie dough over top of filling.  Bake another 25 minutes or until golden brown and the filling is set.  Let cool completely and then refrigerate for at least an hour before serving.

Chocolate Fudge Brownies with Fudgy Frosting {THM-S}

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Have I mentioned before that I brownies are my number one weakness?  Well, they are.  If I was stranded on a desert island and I had to choose one thing to eat for the rest of my life, it would be brownies.  So, it’s probably no surprise to you that this was one of the first things I started trying to recreate when I became a Trim Healthy Mama!  I just HAD to find a way to get my fudgy brownie fix and still be healthy.

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It took several different recipes, test runs, and taste tests to get to this brownie recipe.  And yes, I even made one recipe that was so bad it went straight in the trash.  Yeah, I did.  But I kept trudging along, trying a new tweak here, a swap of ingredients there until I finally found a brownie that is fudgy, good for you, and delicious!

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Yes, these brownies have zucchini in them.  As a matter of fact, mine have a combination of zuchinni and zephyr squash (kind of a cross between zucchini and yellow squash?) because that’s what I had on hand, but I’ve also tried them with straight zucchini so just use whatever summer squash you happen to have, or whatever looks great at the farmers market this week.

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I took a batch of these yummies to a church pot luck and they were completely gone at the end of the night.  Several people told me how good they were…I didn’t tell them what was in them or that they were HEALTHY!

 

Chocolate Fudge Brownies with Fudge Frosting

  • 1/2 cup shredded zucchini or yellow squash (shred in food processor for best results)
  • 2 tbsp egg substitute
  • 3/4 cup water
  • 2 tsp vanilla
  • 3 tbsp golden flax meal
  • 1/2 cup butter, melted and cooled slightly
  • 1/2 cup cocoa powder
  • 1/2 coconut flour (store bought)
  • 1/2 cup oats, ground fine
  • 1/2 cup almond meal, ground fine
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 5 tbsp Truvia

For best results, place zucchini in food processor and process until very smooth and there are no large pieces of zucchini remaining.

Combine zucchini, egg substitute, water, vanilla, flax meal and butter in small bowl.  Let sit for 5 minutes.

Meanwhile, combine cocoa powder, coconut flour, ground oats, ground almond meal, salt, baking soda, and Truvia.  Combine soaked zucchini mixture with dry ingredients and stir just until evenly mixed – don’t overwork the batter.  Spread into a parchment lined 8×8 pan.  Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan for at least 15 minutes.  Remove from pan along with parchment paper and place on cooling rack to cool completely.

Once cooled, frost with Fudgy Frosting.

Fudgy Frosting

  • 1/4 cup natural peanut butter
  • 2 tbsp cocoa powder
  • 2 tbsp almond milk
  • 1/2 tsp vanilla
  • 1 tsp truvia
  • 1 doonk stevia
  • pinch salt

Combine all ingredients in a SMALL food processor and blend until smooth.  (Because you’re making a small amount of frosting, it helps to blend this in a small food processor bowl.  Otherwise, it just doesnt’ seem to blend as well) Add more almond milk if needed to reach desired consistency.  Spread over cooled brownies.

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Brownie Batter Pancakes {THM-E} & Hot Fudge Syrup-Sauce {THM-FP}

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I love brownie batter.  Prior to THM, I’ve been known to whip up a batch of brownies just so i could eat some of the batter before popping them in the oven.  True story.  Love the stuff.  Of course, regular old box-mix brownies are not on the THM plan, and for good reason!  They contain all sorts of processed and not-good-for-you ingredients.

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And who doesn’t love pancakes?  Soft, fluffy, drenched in some sort of syrup-y goodness?  I mean you’d have to be crazy not to love pancakes.  And there’s so many flavor options – berry pancakes, chocolate chip pancakes, banana pancakes, apple-cinnamon pancakes, the list goes on an on.  I decided I wanted a chocolatey pancake. It took a couple of tries to come up with a recipe that I really was happy with, but I’m so glad I kept trying!

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These brownie batter pancakes aren’t quite a fluffy as traditional pancakes, but they are oh-so-yummy.  And the best part?  You can eat the entire batch as ONE serving!  How awesome is that?  Oh wait…it gets better…you can also pour on this amazing Fuel Pull Chocolate Syrup!

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Yes ma’am (or maybe you’re a sir?), this sauce is the icing on the (pan)cake!  You can’t go wrong with chocolate sauce!  I may or may not have licked the bowl clean after taking these photos.

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If you love pancakes and brownie batter, and you’re a Trim Healthy Mama looking for new ways to start your day, then give these delicious little babies a try!

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Brownie Batter Pancakes {THM-E}

  • 2 tbsp whey protein powder
  • 1/4 cup oat flour
  • 1/4 tsp baking powder
  • 2 tbsp cocoa powder
  • 2 tsp Truvia (or other sweetener of choice)
  • pinch salt
  • 1-1/2 tbsp unsweetened applesauce
  • 1 tsp vanilla
  • 6 Tbsp almond milk

Combine all ingredients in a small bowl.  Heat skillet or griddle and spoon batter onto hot skillet.  Let cook until bubbles appear on the surface.  Flip over and cook another minute or so, until fully cooked.  Stack pancakes on serving plate and use Fudge Sauce to top them!

Hot Fudge Syrup-Sauce {THM-FP}

  • 1/4 cup cocoa powder
  • 1 Tbsp Truvia (or other sweetener of choice)
  • pinch salt
  • 1/4 cup water*
  • 1/2 tsp vanilla

Combine cocoa powder, truvia, and salt in small saucepan over medium-low heat.  Whisk in the water until smooth.  Heat to a boil; boil 3 minutes.  Remove from heat and whisk in vanilla.  Serve warm.  Store and leftover sauce in airtight container in refrigerator.
*This amount of water makes a medium-thick sauce.  Use more water for a thinner syrup.

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