Better for You Triple Chocolate Donuts

Apr 30, 2020 | Baking, Brunch

Donuts + coffee + chocolate – a trifecta that is truly difficult to beat. These better-for-you triple chocolate donuts are made with wholesome ingredients and take less than 20 minutes to whip up.

Sometimes there’s nothing better than a fresh hot donut, and making them at home is easier than you think. I am not a fan of frying things (unless it’s going in the air fryer), so baked donuts are just my speed.

This recipe started out as making some breakfast muffins (see my original recipe here) and quickly evolved into a chocolatey dream. They are free from flour and excess fats and sugars, so you can feel good about what you’re putting into them.

All ingredients go right into a blender or food processor and are combined until smooth. I make these with bananas to sweeten them, apple sauce to use instead of oil, and oats to replace flour. All combined they create a nice thick batter that is sweet but soft and fluffy.

I have an aluminum donut pan from Wilton, but I think that silicone would be the way to go if you don’t already own a pan. My pan is shallow and if it is overfilled the donuts become disks without holes in the middle. You can buy all different packs of silicone ones from Amazon.

Once your donuts are baked, I dip them in a simple chocolate frosting made from chocolate chips and a little bit of coconut oil. You can absolutely make peanut butter or white chocolate frosting if desired as well (see notes in the recipe for ratio changes). Top these better for you triple chocolate donuts with mini chips, chopped walnuts, drizzled nut butter, or sprinkles.

Print Recipe

Better for You Triple Chocolate Donuts

Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, chocolate donuts, donut, healthy baking, triple chocolate
Servings: 12 donuts

Equipment

  • donut pan
  • blender or food processor

Ingredients

Donuts

  • 2 C oats both rolled and quick cook oats work
  • 2 large ripe bananas
  • 2 eggs
  • 1 C apple sauce
  • 2 tbsp honey
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 C coffee
  • 1/3 C chocolate protein powder I use Orgain chocolate fudge or chocolate peanut butter cup
  • 2 tbsp cocoa

Frosting

  • 1 tsp coconut oil
  • 1/2 C chocolate chips
  • mini chocolate chips, peanut butter chips, chopped walnuts for toppings

Instructions

  • Preheat the oven to 400° F
  • In a blender or food processor, blend together all of the ingredients for the donuts until the batter is smooth
  • Spray the donut pan and fill the molds with about 1/4 C of batter. Bake for 10-12 minutes
  • While the donuts are baking, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave and stir in 30-second intervals until the chocolate is completely melted and is incorporated with the oil, making a smooth frosting
  • When the donuts are cooled enough to pop out of the pan and be handled, dip them into the melted chocolate. Top with chocolate chips, peanut butter chips, or chopped pecans.

Notes

To make a peanut butter frosting, melt 1/4 C peanut butter with 1 tsp coconut oil for 30 seconds in the microwave and mix until well combined and smooth. Dip the donuts in the frosting while warm. 

Homemade “Reese’s” Eggs

Apr 9, 2020 | Baking


Everyone claims that Reese’s shapes are better than their original, but what’s even better than that? Making your own homemade Reese’s eggs. Just as delicious, but without nearly as many calories or preservatives- win win.

This is one of the easiest recipes, so if you have little ones they can help too!

Ingredients:

  • ¼ c natural peanut butter (I love Aldi’s)
  • 1 tbsp almond flour OR 2 tbsp powdered sugar * 
  • 1 tsp maple syrup
  • 2 oz almond bark (1 chunk) or ½ C chocolate chips
  • ½ tbsp coconut oil

Makes 4 large Reese’s eggs- double as many times as desired

Now you make it:

  1. Mix together the peanut butter, almond flour (or powdered sugar) and maple syrup until the mixture is thick and forms a dough. It should be soft but not runny, so that it is moldable
  2. On wax paper, divide out the dough by the tablespoon, shaping it into eggs and then freeze for about 15 minutes
  3. In a microwave safe bowl, add chocolate and coconut oil and microwave in 30 second increments, stirring in between, until everything is melted and well combined. Let the chocolate set and cool for a few minutes before dipping the peanut butter
  4. Dip and fully coat the peanut butter eggs in chocolate and freeze for a few more minutes until they’re set. If you have a wire baking rack it works well to let them set on here so that the excess chocolate drips off and away, but is not necessary
  5. If desired, use any remaining chocolate to add detail to your homemade Reese’s eggs once their initial coat has hardened

*I tried the recipe with both almond flour and powdered sugar, but preferred the almond flour version because it was not as sweet. If you like it, go for it! You may want to omit the maple syrup, but you test it and add it in if you want to, you do you kids 🙂

Enjoy!

If you liked these, try an even healthier version- my “Reese’s” dates!

Chewy “Reese’s” Dates

Mar 27, 2020 | Baking

Some days you just need a little something sweet, and there’s nothing better for that than chocolate and peanut butter. So here comes my chewy “Reese’s” dates to save the day and be the perfect fix for a sweet tooth.

Even though lately I’ve been craving it, I can’t eat ALL the sugar. So if I want to eat chocolate and peanut butter by the pound, the least I can do is make these.

Dates are naturally very sweet, but most people don’t think they’ll enjoy them or know how to eat one. However, they deserve a lot more credit than people want to give them. Their inherent sweetness pairs well with this classic chocolate peanut butter combo.

I promise after one or two your sweet tooth will be satisfied. The dates and almond butter make them filling and the dates are rich themselves, so you won’t wolf down a ton in one sitting.

I always buy my dates at Aldi, which are found in the refrigerator section. Theirs are huge and juicy and are a good price. Since they’re large though, you will need a little bit more almond butter and definitely more chocolate to coat them. Worth it though 🙂

Print Recipe

Chewy “Reese’s” Dates

Chewy dates stuffed with almond butter and dipped in dark chocolate, a naturally sweet twist on a classic candy
Prep Time10 minutes
Freeze Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: dates, Reese’s, Reese’s dates, sweets

Ingredients

  • 1 package medjool dates
  • 1/2 c almond butter The amount depends on how large the dates are. May also use nut butter of choice
  • 1 c dark chocolate chips
  • 2 tsp coconut oil

Instructions

  • If the dates are not already pitted, slice them lengthwise and remove the seeds
  • Stuff each date with almond butter, this will vary on the size of the dates. Line the dates on parchment paper or foil on a sheet pan and put them into the freezer for about 10 minutes, or until the almond butter is solid
  • In a small bowl, combine the chocolate chips and coconut oil and microwave in 30-second increments until the chocolate is melted. Dip the dates in the chocolate and place them back on the sheet pan. Freeze for another 10 minutes or until the chocolate has set
  • Store the dates in the refrigerator for up to 10 days

Notes

Depending on the size and number of the dates, you may need more chocolate to cover all of them. Repeat melting chocolate and coconut oil a time or two until you have successfully covered all of the dates.

Store these chewy “Reese’s” dates in a sealed container in the refrigerator. They should last about 10-14 days if you can manage to not eat them all sooner 🙂

For “real” Reese’s in the springtime, check out my Reese’s Eggs!

Chocolate Chip Zucchini Bread Muffins

Mar 23, 2020 | Baking, Meal Prep

Banana bread + zucchini bread + chocolate – added sugar. Sounds kinda too good to be true. Enter stage right- zucchini bread muffins, mixed with walnuts or chocolate chips, these are so delicious and moist and fulfill all the cravings without regret.

These muffins are moist, flavorful, sweet, and all without added sugar. By using applesauce and honey, you replace the need for refined sugar and high-fat content. I prefer to add butter for that extra rich flavor, but you can substitute melted coconut oil just as easily.

Turns out you can have your cake and eat it too with these chocolate chip zucchini bread muffins. All flavor, no guilt, AND you can eat ’em for breakfast.

If I use butter, I prefer to use butter from grass-fed cows. The taste is so much richer- you can really tell a difference in your cooking. My favorite is Kerrygold hands down, and I can find it at Aldi or my local grocery store.


Print Recipe

Chocolate Chip Zucchini Bread Muffins

Simple and sweet, no added sugar here! These chocolate chip zucchini bread muffins are naturally sweetened and perfect for breakfast or a snack
Prep Time15 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, chocolate chip zucchini bread, muffins, zucchini bread
Servings: 18 muffins

Equipment

  • muffin tins

Ingredients

  • 1 1/2 c shredded zucchini about 2 small zucchini
  • 1 ripe banana
  • 1 egg
  • 1 c apple sauce unsweetened
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 1/4 c honey
  • 1/4 c melted butter can use melted coconut oil
  • 1 1/2 c flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 c mini chocolate chips
  • 1/2 c chopped walnuts

Instructions

  • Preheat oven to 350
  • Shred the zucchini and remove excess water*. Add banana to the bowl and mash. Whisk in egg, vanilla, applesauce, almond extract, honey, and melted butter
  • In a separate bowl, combine flour, salt, baking soda, baking powder, nutmeg, and cinnamon
  • Slowly mix in the dry ingredients to the wet, just until the flour is mixed in. Fold in chocolate chips and walnuts
  • Spray a muffin tin with nonstick spray and fill each cup about 3/4 full
  • Bake for 20 minutes or until a toothpick comes out clean

Notes

To remove excess from your zucchini, use a potato ricer, cheesecloth, or CLEAN hands to wring out the zucchini shreds. They don’t have to be completely dried out but remove as much as you can easily. 
If you sprayed all of the slots in the muffin tin, but ran out of batter, simply fill any excess spots with water to prevent the oil from burning. 

Fuel your morning with my loaded chocolate peanut butter oats too!