Dessert

The Best Healthy Brownies EVER!

Happy Friday! I have a new recipe for y’all that you have to try!

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These brownies are gooey, decadent, and all-around delicious. Plus, they have no added sugar, are low in fat, and contain Vitamin A. I replaced the butter and oil of typical brownies with Pumpkin, subbed whole-grain oats for white flour, and subbed sugar for erythritol. The resulting product is soft, gooey, and just amazing.

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I make this recipe at least once a week! I eat them for breakfast, snack, and an evening treat. They’re just that good! Plus, they can be made in the food processor for easy cleaning.

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So go grab a can of pumpkin and bake these little chocolate beauties!

If you make any of my recipes, tag me on instagram at @balancedbyalexis so I can see your creations!

The BEST Healthy Brownies ever!

  • Servings: 12-16
  • Difficulty: easy
  • Print

Fudgy delicious brownies you can make in one bowl that are actually good for you!.

Ingredients

  • 1 ½ canned Pumpkin Purée
  • 1 c dark cocoa powder
  • 1 c rolled oats
  • 1 c erythritol (you can sub for evaporated cane syrup, coconut sugar, etc)
  • 2 flax eggs (2 tbs of ground flax + 6 tbs water)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ c almond milk (or another non-dairy milk)
  • ¼ c mini vegan chocolate chips

Directions

  1. Preheat the oven to 400 degrees.
  2. While the oven is preheating, process the oats in a food processor or blender until you have oat flour. Add the remaining ingredients except the chocolate chips to the body of the food processor and process until smooth. Remove the lid and stir in ¾ of the chocolate chips.
  3. Pour the batter into a lined 8X8 pan and top with the remaining chocolate chips.
  4. Bake the brownies in the oven for 30-35 minutes. You can tell they’re done when the edges look cooked and crinkly.
  5. Cool the brownies on the counter for 30 minutes. Then cover and move to the fridge to cool for an additional 1-2 hours. (This helps make them easy to cut)
  6. Enjoy! They’re great both warm and cold. To warm them up, microwave a brownie for approximately 20 seconds.

 

Breakfast · Uncategorized

Chocolate Pudding for Breakfast!

Happy Monday, y’all! I am back with another delicious recipe to kickstart the week. This recipe is for a rich, creamy, and, most importantly, delicious chocolate pudding. But unlike the store-bought stuff, this pudding is Sugar FreeHigh Protein, and Vegan!

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I love this pudding. It is so easy to make and it doesn’t require any fancy ingredients or anything like that.

What is the base? Not heavy cream. Not avocado. BUT TOFU!

Silken tofu is the perfect base for this pudding. When blended, it becomes incredibly smooth, creamy, and thick. Plus each serving has 7g of plant based protein!

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Seriously? How good does that look?!?!

I like the eat this stuff plain, or I top it with fruit, almond butter, and some shredded coconut. It makes the perfect base for a healthy and delicious breakfast!

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Healthy Chocolate Pudding

Yield: 2 cups

Calories per serving: 85

Ingredients

  • 16oz
    Silken Tofu
  • 1/2c
    granulated erythritol
  • 3/4c
    dark cocoa powder
  • 1/2tsp
    vanilla extract
  • 1/8tsp
    xantham gum (optional)

Cooking Directions

  1. 1. Blend all of the ingredients in a high speed blender or food processor until smooth.
  2. 2. Pour into a container and chill for 20 minutes or until the pudding thickens to your desired consistency