Turns out there might be a lot of dessert recipes coming your way in the next few weeks. All in an effort to help you indulge just a little while still feeling good about what you eat, who you are, and your energy levels.
This is something that I have been working with a lot lately. As I make some personal tweaks and shifts to my own diet, I just keep reminding myself that I eat to feel good – about what I eat, where it comes from, and about what I am doing for myself. And I think that is the biggest part – shifting from I can’t believe I am doing this TO myself and moving towards I can believe I am doing this FOR myself with all of your food (more on this in an upcoming video).
It is the key to living a healthy, happy life without deprivation. It also happens to be the main part of the 28 day program, which will be launching in January AND if you have subscribed to the 28 Days newsletter, starting this Wednesday, you’ll get some exclusive sneak peeks and the insider scoop on the program before you commit to signing up. So if you are wavering a bit or want to see where and what your hard-earned money goes towards, sign up for the FREE newsletter and get all the details.
And now onto today’s healthy-with-a-bit-of-indulgence recipe:
No Bake Chocolate Brownie Bites
These are east to make and easy to make multiple batches of. They stay good for about a week or two in the refrigerator – if they last that long 🙂 And honestly, I wonder if for the Christmas Holiday this should just be called what it looks like…Reindeer Poop…
1/2 cup raw cashews
1/2 cup raw pecans
1 cup dates. pitted
1/3 cup dark chocolate cocoa powder
1/2 tsp pure vanilla extract
2 tbsp maca powder
pinch himalayan sea salt
1/3 cup vanilla (unsweetened) almond milk
1/2 cup dried cranberries, chopped
1 cup semi-sweet or dark chocolate chips – vegan, soy free, gluten-free as needed
Blend nuts until flour-like in consistency. Add in dates and blend until incorporated but still not smooth. Add in cocoa powder, maca, salt, and vanilla. Blend again until fully combined. It will be a little less flour-like but still not sticky.
Set up a double boiler – put water in one pan in set another pan in it with the chocolate chips. As the water heats up, stir the chips to melt them. Add in the almond milk to make even smoother. Pour 1/4 cup into the blender mixture. Blend until completely combined into one large ball/clump – the mixture will be thick and cookie dough-like.
Line a freezer-safe pan (or 2) with parchment paper.
Chop the dried cranberries by hand or in a blender. Add to the chocolate sauce mixture and stir.
Roll the “dough” into one inch balls. Dip into the chocolate mixture and place on the parchment paper. Place ion the freezer for one hour. The remove, consume, and smile. Healthier brownies – no judgement, no guilt. Store the rest in the refrigerator for up to 2 weeks.
Stay tuned throughout the week for healthy tips, workouts, and more recipes!
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Peace and Love,