1. APPLE SLICE COOKIES
1 Red Delicious Apple
¼ cup Peanut Butter
1 to 2 Tablespoons Unsweetened Coconut Flakes
1 to 2 Tablespoons Chopped Walnut Pieces
1 to 2 Tablespoons Mini Chocolate Chips
Lemon Juice (optional)
Cut the core from the apple (or cut out the cores from each piece after slicing).
Slice the apple into ¼ inch slices using a large knife.
Optional - If you're worried about the apples turning brown, place the slices in a zip lock bag and toss with a squirt of lemon juice.
Set each of the apple slices onto a sheet of paper towel and blot the tops dry with another paper towel.
Spread a layer of peanut butter on each apple slice.
Then top with a generous amount of coconut flakes, and some walnuts and mini chocolate chips.
2. 4 INGREDIENT FLOURLESS CHOCOLATE PROTEIN BITES
1 cup mashed bananas (can sub for sweet potato or pumpkin)
1/2 cup smooth almond butter (can sub for peanut butter, cashew butter or a nut butter alternative)
1/4 cup cocoa powder
1-2 scoops of protein powder
Preheat the oven to 350 degrees Fahrenheit and line a mini muffin tin with mini muffin liners- For smaller brownie bites, you'll need at least 15. Ensure each muffin tin in greased generously.
In a high speed blender or mixing bowl, combine all your ingredients and blend/mix until smooth.
Pour brownie mixture into each muffin tin, filling until just full. As there is no baking powder needed, they generally won't rise.
Bake for 12-15 minutes, or until a skewer/toothpick comes out just clean. Allow to cool in the muffin tin completely.
For best results, refrigerate once cooled for several hours.
Brownie bites need to be kept refrigerated but taste amazing from the freezer too.
If you mix by hand, you may have some banana chunks throughout.
Brownie bites are not overly sweet- Feel free to add chocolate chips throughout for added sweetness.
3. CHOCOLATE BANANA FROZEN YOGURT BARK
500g / 2 cups full fat greek yogurt
2 tbsp honey
4 tbsp unsweetened cocoa powder
2 ripe bananas
Mix the yogurt, honey and cocoa powder together in a bowl until well combined.
Chop the banana into round bite sized slices.
Pour half of the yogurt mixture into a dish lined with parchment paper. Add a layer of banana on top. Spread the remaining yogurt on top and then finish with more banana slices.
Freeze for 2 to 3 hours or overnight until solid.
Remove from the freezer and cut into chunks with a sharp knife.
Serve immediately or put the pieces of bark into a freezer bag and store in the freezer for up to 2 months.
4. 3 INGREDIENT BREAKFAST COOKIES
2 cups rolled oats
2 large bananas, mashed
3/4 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Stir rolled oats and bananas until thoroughly combined.
Gently, stir in chocolate chips.
Roll cookies into 2 inch balls, and then flatten to make the perfect cookie shape.
Bake on parchment lined cookie sheet for 12 minutes.