Chocolate Chickpea Dough Ball Cookies

It's hard to imagine a cookie recipe that doesn't use any butter, flour or refined sugar. However, I adapted this chocolate chickpea cookie recipe that originally required peanut butter. I don't eat peanut butter and have no problems substituting it for cashew butter which I find tends to be just as creamy and nutty! The original version is here.

I first tried this recipe with almond butter, and mentioned it in my Nuts about Almonds blog post. They tasted great, a bit like eating chocolate hummus, but making almond butter takes its toll on my food processor. I find cashews are a little less resistant when turning them into a paste!

If I go on an early morning run, I eat one dough ball cookie with my morning cup of tea. I don't need a full bowl of porridge but find it hard to run on an empty stomach. Therefore, these cookies are perfect - just the right amount of nutrition to set me up - and their soft doughy texture make them ideal to eat first thing, just after waking up.

Obviously they are not the same as regular chocolate chip cookies, like Chips Ahoy, but that's a good thing! These cookies only have a few ingredients, unlike Chips Ahoy which have the following:

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN), SUGAR, SOYBEAN OIL, PARTIALLY HYDROGENATED COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA, AMMONIUM PHOSPHATE), SALT, WHEY (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR. CONTAINS: WHEAT, SOY, MILK

Likewise, Pillsbury Chocolate Chip Cookies (Refrigerated Dough), also contains a vast mix of ingredients. My chickpea version has more fiber and protein, and less sugars and fat than the branded options above.

Chocolate Chickpea Dough Ball Cookies

Makes 12 cookies

Click HERE for a printable recipe card.

Ingredients:

- 420g / 15oz / 1 can drained chickpeas, rinsed and patted dry with paper towel
- 56g / 2oz cashews, blended into butter/paste
- 40g / 2tbsp honey
- 1tsp vanilla extract (optional)
- 1tsp baking powder
- 56g / 2oz dark chocolate, chopped OR chocolate chips

Method:
In a food processor, blend together the chickpeas, cashew butter, honey, vanilla extract and baking powder to get a smooth mixture.

Stir in the chopped dark chocolate or chocolate chips. The mixture should be thick and sticky.
With wet hands, form 12 small balls and place on a baking tray, lined with parchment or sprayed with cooking spray.

Bake at 175C / 350F for 10-13 minutes. They will still be soft when they come out of the oven.
The dough balls will not set like regular cookies. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chocolate Almond and Cranberry Cups

I wanted to make chocolate bark as solid chocolate topped with a variety of nuts, fruits, pretzels or peppermint looks and tastes delicious! The Martha Stewart picture below is a prime example:

However, my first attempt didn't yield enough chocolate to fill a baking tray and I didn't have suitable molds for any creative shapes. Therefore, I opted for the next best thing - a muffin tin and chocolate cups!

The beauty of chocolate bark, like trail mix, is the opportunity to throw anything into the mix. That said, I try to restrict the amount of toppings I add so that the calorie count per serving isn't horrendous.
The recipe below, like my trail mix, is simple yet very satisfying. I used some dried cranberries and chopped almonds. Next time I may use crushed pretzels, hemp seeds or other dried fruits and nuts. I may also add a little peppermint extract into the chocolate mix as I love mint chocolate!

Unlike traditional chocolate bark recipes that call for a bar of melted chocolate and a variety of toppings, I actually make my own chocolate using three simple ingredients (coconut oil, honey, unsweetened cocoa powder). The result is a natural, healthy alternative to processed chocolate bought from a store - if using cheap, low quality chocolate bars.

The recipe below is quick to make and has similar nutritional values to store bought alternatives - see below for comparisons. However, with only five ingredients, plus the benefits of coconut oil and limited sugars from the honey and cranberries (no sugar in cocoa powder), I'll be experimenting with this recipe in the future.

Chocolate Almond and Cranberry Cups
Makes 5 cups
Click HERE for a printable recipe card.

Ingredients:
- 60ml / 4tbsp coconut oil
- 60g / 3tbsp honey
- 30g / 6tbsp cocoa powder, unsweetened
- 28g / 1oz almonds, chopped
- 20g / 0.7oz dried cranberries

Method:
Combine the coconut oil, honey and cocoa powder in a bowl and stir thoroughly.

Pour into muffin cases, or onto parchment paper or molds.

Place in the freezer for five minutes to allow the chocolate to set a little.
Add the almonds and cranberries, or toppings of choice.

Refrigerate for 30 minutes or freeze for 10-15 minutes. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chocolate Courgette / Zucchini Brownies

FYI: Courgette / Zucchini = same thing!

 

After the success of baking really chocolaty brownies with beets, I wanted to experiment with other vegetables.

I discovered an amazing blog online that has so many healthy dessert recipes. As I never follow recipes, I had to adapt this version and make my own.

The original recipe (Chocolate Fudge Zucchini Brownies) uses coconut flour, which I don't have. I usually only use wheat flour or oat flour. Therefore, I searched online for suitable coconut flour alternatives and discovered that oat flour works well, but other varieties like wheat flour and almond flour aren't ideal. Coconut flour is heavier and more dense than most flours. Recipes that use coconut flour cannot be reproduced exactly with the same proportion of flour substitute, meaning that recipes with substitutes will probably need significantly less liquid or more flour substitute.

With the original recipe, I didn't have any applesauce so I used lighter bake (prune purée) but any fruit puree should be fine. Date puree is simple to make, just add water to the dates, let them soak for 5 minutes and blend to make a puree. The ratio is usually 1:2 (one part dates : two parts water). Obviously I'm mixing weight and volume, but if I use 40g/1.4oz dates, I'll add 80ml/2.6floz water. FYI, 1/3 cup dates is 40g and 1/3 cup water is 80ml.

To make flax egg (ground flaxseed/flaxmeal), the ratio is also 1:2 (one tbsp flaxmeal : two tbsp water).

I often don't have all the listed ingredients for recipes and usually find healthy alternatives when a traditional recipe calls for refined sugar and/or butter. In the original recipe, I didn't add xylitol or sugar, nor did I add stevia extract and salt. I also reduced the amount of oil needed - from 10tbsp to 2tbsp.

A good online conversion tool for converting measurements is here.
This ingredient substitution chart is very useful.

Chocolate Courgette / Zucchini Brownies
Makes 8
Click HERE for a printable recipe card.

Ingredients:
- 80g fruit purée (I used prune purée (lighter bake) or date purée) OR applesauce, unsweetened
- 19g / 3tbsp flaxseed
- 90ml / 6tbsp water
- 40g / 8tbsp cocoa powder, natural unsweetened
- 90g / 3oz oat flour
- 1/2tsp baking soda
- 30ml / 2tbsp coconut oil, melted and slightly cooled
- 1tsp vanilla extract
- 140g / 5oz courgette, grated
- 40g / 1.4oz dark chocolate, chopped OR chocolate chips

Method:
First make the fruit purée (if using instead of applesauce and not already prepared) and flax-egg (flaxseed mixed with water). Let the flax soak up the water for 10 minutes.
Meanwhile, in a bowl, mix together the cocoa powder, oat flour and baking soda.

Stir in the fruit purée, coconut oil, vanilla extract and flax-egg.
Mix well, then add the grated courgette and chopped chocolate or chocolate chips.
Spoon mixture into a baking dish or loaf tin, lined with parchment paper.

Bake in the oven at 175C / 350F for 20-23 minutes.
Remove from oven and let the brownies stand for 15 minutes.

Before cutting into squares, it is best to refrigerate the brownies for another 15 minutes.
Cut into squares. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Mango Buttermilk Sorbet

This sorbet is very fruity and refreshing. It's super sweet but there's no added sugar. I used buttermilk (frozen into ice cubes) but I think regular milk would be fine as well.
I always make my own buttermilk. It's quick and simple: two ingredients and 10 minutes.
- 240ml/8floz/1cup milk (I use unsweetened almond milk)
- 15ml/1tbsp lemon juice

 

I love eating ice cream but never buy it from stores anymore, preferring to make my own with some frozen bananas.
Avocado Ice Cream
Banana Strawberry Ice Cream

Mango Buttermilk Sorbet
Makes 2

Ingredients:
- 165g / mango, frozen
- 1 banana, frozen
- 60ml / 2floz buttermilk, frozen

Method:
In a food processor, blend all the ingredients until a smooth, creamy mixture is formed.

Spoon into bowls and ENJOY!

Nutritional Information:

Avocado Ice Cream

Traditional ice cream is loaded with refined sugars and fats from dairy; that's what makes it taste so good! The ice cream recipe below, like my previous recipes are dairy free, and do not contain any added sugars; it's simply frozen banana! I also added some almond milk and avocado for this version. I think my favourite is chocolate ice cream, made with banana and a tablespoon of unsweetened cocoa powder.

I want to try making buttermilk mango ice cream next!

Almond milk ice cubes are ideal for ice cream or smoothies. One cup (240ml / 8floz) makes about 12 ice cubes.

Avocado Ice Cream

Makes 2

Click HERE for a printable recipe card

Ingredients:

- 1 banana, frozen

- 80ml / 3floz almond milk, unsweetened, frozen

- 112g / 4oz avocado

- 1tsp vanilla extract (optional)

Method:

In a food processor, blend all the ingredients until a smooth, creamy mixture is formed.

Spoon into bowls and ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Fruit Ice Pops - Mango, Strawberry, Banana

As it's summer, I love to eat ice cream. Following on from my Mango Buttermilk Sorbet, a delicious alternative are fruit ice pops - made with real fruit and no added sugars. Mangos are in season so I made two varieties of ice pops: banana and mango, and banana and strawberry.

I didn't realise just how many varieties of mangos there are. They are native to South Asia but are now cultivated in most tropical climates around the world. I bought ataulfo mangos, also known as champagne mangos, that are kidney shaped, smooth and sweet like honey!

This is a useful site on how to choose and cut a mango.

I usually eat strawberries everyday with my morning porridge. They are also great on salads, alongside pancakes, blended into smoothies or frozen to make ice cream. Chocolate and strawberries are delicious too!

Fruit Ice Pops - Mango, Strawberry, Banana
Banana Mango Ice Pops

Makes 4

Click HERE for a printable recipe card.

Ingredients:
- 112g / 4oz mango, chopped
- 112g / 4oz non-fat Greek yogurt

- 1 large banana

Method:
In a food processor, blend together the mango and yogurt.

Slice the banana.

Pour mango yogurt into ice pop molds and layer with banana.
Freeze for several hours.

Run ice pop mold under warm water to release the ice pop. ENJOY!

Click HERE for a printable recipe card.

Banana Strawberry Ice Pops

Makes 4

Click HERE for a printable recipe card.

Ingredients:
- 150g / 5oz, strawberries, chopped
- 112g / 4oz non-fat Greek yogurt
- 1 large banana

Method:
In a food processor, blend together the strawberries and yogurt.

Slice the banana.

Pour strawberry yogurt into ice pop molds and layer with banana.
Freeze for several hours.

Run ice pop mold under warm water to release the ice pop. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Banana Mango Ice Pops NI

Banana Strawberry Ice Pops NI

Flourless Pizza

For less than 500 calories, which is not even two slices of regular store-bought or delivery pizza options, a whole pizza can be eaten which is flourless, filling and a much healthier alternative.

In the recipe below, cauliflower is used to create the pizza base instead of flour. The pizza uses natural tomato paste instead of processed tomato sauces, that can be high in sugars and sodium. Grated cheese is baked into the base, in addition to being sprinkled on top, so there's no need to overload the pizza with too much greasy cheese. I topped my pizza with some green vegetables, sweet corn and shredded chicken.

The nutritional information for the recipe is without any meat or veg pizza toppings, only the grated cheese and tomato paste.

Whilst a traditional supermarket or delivery pizza may be considered quicker and tastier, my flourless version doesn't take too long to prepare and doesn't have the layer of grease which is often found glistening on top of the varieties that aren't homemade. In addition, who actually eats just one slice of pizza? A whole pizza has between 2240-2640 calories which is over the daily calorie intake for both men and women (typical daily value is 2000 calories)!

The Papa Johns large pepperoni pizza (14 inch) has 330 calories a slice (1/8 pizza / 130g), 14g fat, 870mg sodium, 37g carbohydrates, 2g fiber, 4g sugar and 13g protein.

The Papa Johns large vegetarian pizza (14 inch), topped with onions, green peppers, mushrooms, olives, cheese and tomatoes, has 280 calories a slice (1/8 pizza / 161g), 9g fat, 700mg sodium, 39g carbohydrates, 2g fiber, 5g sugar and 11g protein.

It's healthier to opt for a large slice of a thin crust pizza as all nutritional amounts tend to be lower. However, with less dough, there's more room for toppings which can make thin crust versions worse than deep pan varieties, especially if filled with salty, fatty processed meats and extra cheese.

Suggested Pizza Toppings:
peppers, onions, mushrooms, olives, courgettes, spinach, kale, chicken, tuna, sweetcorn, black beans, pepperoni, artichoke, pineapple, asparagus, avocado.

Flourless Pizza
Makes 1 pizza
Click HERE for a printable recipe card.

Ingredients:
Base
- 200g/ 7oz / approx. 1/2 head cauliflower
- 28g / 1oz cheese, grated
- 1tsp herbs, dried (e.g. parsley, oregano, mixed herds)
- 1 egg, beaten
- sprinkle onion / garlic powder (optional)

Topping
- 33g / tbsp tomato paste
- 15ml / 1tbsp water
- 28g / 1oz cheese, grated
- selection of pizza toppings

Method:
Blend the cauliflower in a food processor and then microwave/cook for 4 minutes to soften. Allow to cool.
In a bowl, mix the blended cauliflower, egg, cheese, herbs, and onion/garlic powder (if using).
Spread on a baking tray, sprayed lightly with cooking spray, to create a pizza base.

Bake in the oven at 220C / 425F for 15 minutes.

Mix the tomato paste with one tablespoon water to form a thick tomato sauce. Spread on the pizza base. Add grated cheese and additional toppings.
Bake in the oven at 175C / 350F for 10-15 minutes or until toppings are cooked. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: Pizza base plus cheese and tomato topping