Every single parent would want to make sure each child eats healthy snacks and believe it or not, chocolate is one of them!
I have found fun, healthy treats all year around...
check them out!
1 cup raw almonds
2 TBL cocoa powder
2 TBL honey
dash of salt
Place almonds, cocoa powder, honey, and salt in a high powered blender or food processor. Pulse until you have a paste.
Slice bananas and peel apple.
Assemble your burger with one slice banana, cocoa patty, apple peel, and another banana.
To turn the chocolate patties into a chocolate spread, you can add some oil. 1-3 TBL of oil, until it becomes spreadable.
The cinnamon fries were easy enough. We’ve done it before on this post.
Slice apples into sticks
Shake cinnamon onto apples.
Store in a bag in the fridge until you are ready to eat them (the longer the better!)
So, have fun with these!!
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Tips and Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition: Per truffle: 64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 5 g carbohydrates; 2 g added sugars; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.
Makes 20 truffles
Active Time: 15 minutes
Total Time: 2 hours
2 slices of bread
Tiny bit of butter
Layer a swipe of nutella, mascarpone and jam on the bread slices and sandwich together. On the outside of the bread slices swipe about 1 teaspoon of butter evenly over each side. Place the sandwich on a grill or sandwich maker and press down. Toast until the bread is browned and crispy and the nutella/jam mixture is oozing out the sides.
1/2 cup butter
1/2 cup brown sugar
1/2 cup cocoa powder
1/3 cup honey
2 cups old-fashioned oats (gluten free, if possible)
1/2 cup flax seed meal
1/2 cup mini chocolate chips
1/2 tsp. salt
2 tbsp. water
1/3 cup white chocolate chips
2 tsp. butter
Preheat oven to 350F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the ends for easy removal and cleanup. Grease parchment paper.
In a small saucepan over medium-low heat, melt butter, sugar, cocoa powder and honey together. Stir until sugar is dissolved and mixture is smooth. Let cool.
In a large bowl, stir together the oats, flax seed meal, chocolate chips and salt.
Add butter mixture to oat mixture and stir until thoroughly combined. Spread mixture evenly in pan and press down firmly. Use the flat-bottom of a measuring cup if you have one.
Bake for 20-25 minutes, or until set. Let cool in pan for 10 minutes (they will be very soft), then lift bars out using edges of parchment. Let cool for another 15 minutes, or until starting to firm up. Cut into bars using a very sharp knife and let cool completely.
Melt white chocolate and butter together in a bowl set over a pan of barely simmering water (don’t let bottom of bowl touch water). Stir until smooth. Spoon into a small Ziploc bag with the tip cut off one corner. Squeeze white chocolate mixture out of the hole in a zig zag pattern over the cooled bars. Let set.
1 cup (6 oz.) semisweet chocolate chips
1/4 cup butter or margarine
1 tablespoon light corn syrup
1/2 teaspoon vanilla
3 cups Cheerios® cereal
1/4 cup sliced almonds, chopped
1 quart favorite ice cream
3/4 cup favorite ice cream topping
Small candies, candy sprinkles or maraschino cherries, if desired
Place paper baking cup in each of 12 regular-size muffin cups. In 2-quart saucepan, heat chocolate chips, butter, corn syrup and vanilla over low heat, stirring constantly, until chocolate chips are melted. Remove from heat. Stir in cereal and almonds until evenly coated.
Spoon about 2 tablespoons cereal mixture in each paper baking cup. Press in bottom of each cup. Refrigerate about 1 hour or until firm.
Remove and discard paper baking cups. Fill each with ice cream and top with topping. Sprinkle with candies. Serve immediately.
Prep time: 15 Min
Total time: 1 Hr. 15 Min
Makes: 12 servings
Try these filled with frozen (thawed) whipped topping or sweetened whipped cream instead of the ice cream.
1 pint vanilla ice cream
1 package Keebler® Ready Crust® Mini Graham Cracker Pie Crust
12 Keebler® Fudge Shoppe® Grasshopper® cookies
6 pieces black shoestring licorice
18 brown candy-coated chocolate candies
2 teaspoons chocolate sprinkles
Place one scoop ice cream in each crust. Press two cookies into each scoop for ears. Use licorice strings for tails and chocolate candies for eyes and noses. Place chocolate sprinkles on each for whiskers. Serve immediately. Do not refreeze.
1/4 cup extra virgin coconut oil, melted (such as Barlean’s brand), plus more for greasing
1 1/2 cups white whole wheat flour
1/4 cup wheat germ
1/2 cup ground flaxseeds (such as Barlean’s “Forti-Flax”)
1/4 cup good quality unsweetened cocoa (such as Ghirardelli)
2 teaspoons baking powder
1/4 teaspoon sea salt
2 ripe bananas, mashed
2 organic, pastured eggs
1/3 cup brown sugar
1/3 cup grass-fed plain yogurt (such as Siggis)
1 teaspoon pure vanilla extract
1/2 cup finely chopped walnuts
1/4 cup dark mini chocolate chips (such as Ghirardelli brand)
Preheat oven to 350 degrees. Liberally coat 10 muffin tins with extra virgin coconut oil.
In a medium-sized bowl, stir together the flour, wheat germ, flaxseeds, cocoa, baking powder and sea salt. In a separate bowl, mix together the mashed bananas, eggs, sugar, yogurt and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the walnuts and chocolate chips.
Spoon the batter into the prepared muffin tins.
Bake for 15 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm.
1-2 apples cut into rings, nut or seed butter, dark chocolate chips, home-made granola.
Spread nut or seed butter on one apple ring and place chocolate chips on top of butter. Sprinkle with granola and top with a second apple ring to make a “sandwich.”
Now, they’re healthy for any kid… don't you agree?!
Happy chocolate day!
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