The most decadent, moist chocolate loaf I’ve created 😋 Turned out so good! I use a basic cream cheese frosting with some added melted dark chocolate. Recipe as follows 👇🏽
Ingredients: •1½ cups oat flour or choice •1 Scoop Leanfit completegreen protein powder (or add 2Tbsp more flour) •½ cup cacao powder •1½ tsp baking powder •½ tsp espresso powder (optional) •⅔ cup coconut sugar •¾ tsp baking soda •¼ tsp salt •¾ cup plain Greek yogurt •¾ cup milk of choice •1½ tsp pure vanilla extract •¼ cup avocado oil or choice •⅓ cup mini chocolate chips
Instructions: Preheat oven to 350ºF. Line a 9×5 loaf pan with parchment paper or grease. Combine all dry ingredients together in large bowl. Whisk in wet ingredients and stir in chocolate chips. Pour into prepared loaf pan and bake for 40-50 minutes or until toothpick comes clean. Let cool before frosting.
Frosting: •4oz cream cheese •1 Tbsp butter •½ cup powdered sugar •¼ cup cacao powder •1 tsp vanilla extract •1oz dark chocolate, melted •3-4 Tbsp milk 👉🏽Combine all ingredients in medium bowl and whisk together with hand mixer until smooth, adding more milk if too thick. Spread on cooled loaf.
These little bites are the perfect snack for the week! So easy to grab on the go or just for a quick snack. My go to protein in all my recipes is LeanFit Protein which can be found at Costco or Amazon.ca. I use VitaFiber as the sticky sweetener in this recipe but if you don’t have you can always substitute any sticky sweetener just keep in mind the macronutrients will change. I like using VitaFiber as it is high in fiber not sugar. You can purchase VitaFiber here if interested.
Chocolate Chip Cookie Dough Bites
Ingredients: •2 cups oat flour •1/4 cup coconut flour •2 scoops LeanFit chocolate whey •2Tbsp xylitol (or granulated sweetener of choice/omit) •1/2 cup peanut butter •1/2 cup VitaFiber syrup (or sticky sweetener of choice) •1/2 cup + 1Tbsp almond milk (or milk of choice) •1/4 cup mini chocolate chips
Method: Combine dry ingredients in large bowl and set aside. In medium sauce pan over low-med heat combine peanut butter and syrup until smooth, stir in milk until smooth again. Pour peanut butter mixture into dry ingredients and fold together until combined. Let mixture cool and fold in chocolate chips. Portion batter onto parchment lined cookie sheet (I use my handy cookie scoop), roll with your hands to get smooth balls. Place in fridge to set. Yield 42 balls.
A new banana recipe that has added protein and fiber! If you have ripe bananas this will be a great recipe for you to try out! Of course this could be made into a loaf (aka Banana Bread) as well if you poured your batter into a loaf pan instead of a 8×8 dish but cake sounds more fun. Recipe detailed below.
Preheat oven to 350F. Spray 9×9 pan with oil or line with parchment and set aside. Combine oat flour, protein powder, coconut sugar, vitafiber powder, baking powder, salt and half of the chocolate chips and set aside. In seperate bowl mash bananas then whisk in vanilla, oil, milk and eggs. Fold wet into dry ingredients until well combined and pour into prepared pan. Sprinkle remaining chocolate chips over top. Bake in preheated oven for 25-30mins.
A yummy high fiber, sugar free doughnut because of VitaFiber, click here to check out their wonderful product! These turned out perfect, nice and spongy cake like doughnuts. I used a chocolate ganache for glaze and I was out of chocolate sprinkles or I would have added those too! Feel free to add sprinkles, coconut, nuts or other toppings after dipping in the ganache. Recipe below.
Chocolate Doughnuts Yield 6 Ingredients: • ¼ Cup all-purpose flour • 3 Tbsp. Cacao powder • ¼ Cup VitaFiber powder • 1 tsp. Baking powder • ½ tsp. Cinnamon • Pinch salt • ¼ Cup Greek yogurt • 1 Tbsp. Avocado oil • 1 Egg • ½ tsp. pure vanilla extract
Method: 1. Preheat oven to 400ºF. 2. Prepare donut pan by greasing with oil and set aside (yield 6 doughnuts). 3. Combine all dry ingredients in a bowl then whisk in wet ingredients until smooth. Add your batter to a piping bag (or sandwich bag with corner cut) and pipe evenly into prepared pan, tap pan slightly to even out batter. 4. Bake in preheated oven for 8-10 minutes or until toothpick comes clean (mine came out at 9 minutes). Gently release edges and turn over onto cooling rack to cool before glazing. 5. For chocolate glaze, warm cream in microwave or stove top and pour over chocolate chips, cover with foil for a few minutes then stir until you get smooth chocolaty texture. Dip each donut into chocolate (sprinkle other toppings if desired). 6. Store in airtight container in fridge for extra freshness.
First off a huge welcome back to Canada VitaFiber!! Now available here. Super happy to be working with them again! We’ve missed you! Ok now for these yummy healthy protein bars. Recipe as follows:
Cashew Oat Protein Bars
•1½ cups oats
•½ cup cashews, chopped
•1½ scoop LeanFit Chocolate Whey
•1 cup peanut butter
•½ cup VitaFiber syrup
•2 Tbsp almond milk
•⅓ cup dark chocolate chips
Chop cashews into small pieces or blitz in food processor, combine with oats and whey and set aside. In small saucepan over medium-low heat combine peanut butter and VitaFiber syrup until just combined, remove from heat, stir in almond milk and mix until smooth. Add peanut butter mixture to dry ingredients and fold together with spatula or your hands, fold in chocolate chips (make sure the mixture has cooled or they will melt; place in fridge for about 10mins). Press into parchment lined dish (I used a loaf pan for thick bars but a 12×12 pan will work as well). Place in fridge to harden and slice into desire bars (I got 16 bars). Store in fridge or freezer.
Halloween is slowly approaching and I’m always looking for healthier options than the sugar filled candy around this time of year. So this year I came up with these healthier Oh Henry! bars and yes they are very similar to Snickers bars. Now the Canadian Oh Henry bars are a little different from the American ones, one is made by Hershey and the other is Nestle which I’ve layered like the American bar even though I’m familiar to the Canadian bar. It just layered better this way, I also thought I could mix the caramel into the fudge layer but wasn’t too sure how the texture would turn out so I went this way. Recipe below, enjoy!
Oh Henry! Protein Bars
•1 scoop LeanFit vanilla 100% whey
•½ Cup Oat flour
•1Tbsp. Coconut flour
•½ Cup peanut butter
•¼ Cup VitaFiber syrup *
•¼ Cup + 1Tbsp. Almond milk or choice CARAMEL LAYER
•1 Cup dates, soaked in hot water
•1/3 Cup water (use leftover from soaking)
•½ tsp. Pure vanilla extract PEANUT LAYER
•¼ Cup peanuts CHOCOLATE COATING
•150g Dark chocolate, chopped
•1 tsp. Coconut oil
1. Combine whey, oat flour, coconut flour and salt in medium bowl and set aside.
2. In saucepan over medium heat combine peanut butter, VitaFiber syrup and almond milk and stir until just smooth. Add to dry ingredients and fold together with spatula until well combined.
3. Line loaf pan (8”x4”) with parchment paper and evenly press down fudge layer and set aside.
4. In food processor combine dates, water and vanilla and process until smooth and caramel like. Spread over fudge layer evenly and then press down peanuts into caramel layer. Place in fridge for an hour.
5. Melt your chocolate while you wait for cooling. Over double boiler combine chocolate and coconut oil and melt until no clumps remain.
6. Cut into 16 bars and coat each bar with melted chocolate and place on parchment lined sheet and place back in fridge to harden the chocolate. Store in fridge for up to 2 weeks.
*If you can’t find VitaFiber syrup it can be substituted with any sticky sweetener.
I’m in the process of packing/moving and getting everything ready to renovate my house whilst taking care of my 5 month old baby so I havn’t had much time to bake. I made it a priority while baby naps to make these cookies plus packing fuel!! They turned out great. Recipe as follows 👇🏽
Chocolate Chip Oatmeal Protein Cookies
•1 cups oats
•¾ cup oat flour
•1 scoop LeanFit 100% Vanilla Whey
•1 tsp baking powder
•½ tsp cinnamon
•½ cup coconut sugar
•½ cup coconut oil or butter, softened
•1 tsp vanilla
•¼ cup chocolate chips
Preheat oven to 350ºF. Combine oats, oat flour, whey, baking powder and salt in bowl. In large mixing bowl cream together the coconut oil or butter and sugar, add in egg and vanilla, mix until combined. Slowly add the dry ingredients to the wet and mix until combined, stir in chocolate chips. Scoop cookies onto parchment lined cookie sheet, press down slightly and bake for 8-10 min or until just browned at edges. Yield 20 cookies.
It took me a couple tries to get this recipe right but I eventually got it. I’ve used both maple syrup and VitaFiber syrup and they both come out with the same result. I always use LeanFit protein in my recipes; you can purchase it at Costco or on Amazon. These peanut butter squares are a true Delight packed with healthy fats, carbs, fiber, protein and of course chocolate! Recipe as follows ⏬
🍫 Chocolate PB Protein Squares
• ¾ cup oat flour
• ½ cup almond flour
• 2 Scoops LeanFit Vanilla 100% Whey Naturals
• ¼ tsp cinnamon
• Dash salt
• ¾ cup peanut butter
• 3 Tbsp VitaFiber syrup or maple syrup
• ¼ cup coconut oil
• 3 Tbsp almond milk
• 1 tsp vanilla
• ¼ cup chocolate chips
1. Mix the oat flour, almond flour, whey, cinnamon and salt in a bowl. Set aside.
2. In saucepan over medium heat melt together peanut butter, syrup, coconut oil, almond milk and vanilla; heat until warm and mash/stir together until smooth.
3. Add peanut butter mixture to oat mixture; fold together with spatula until well combined, place in fridge to cool if still warm then fold in the chocolate chips. (If your mixture is too crumbly and doesn’t stick together like a dough then add 1 Tbsp. of milk at time to get a dough like texture).
4. Line loaf pan with parchment paper and press the mixture into pan. Place in refrigerator for an at least half hour.
5. Melt the topping ingredients over double boiler, stir together until smooth then pour over cooled base, place back in fridge for another hour. Slice into 24 squares. Store in fridge.
Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❤ Recipe 👇🏽
Coconut Raspberry Chocolate Cups
•½ cup almonds/walnuts
•⅓ cup flaked coconut
•2Tbsp cacao powder
•¼ cup LeanFit vanilla whey protein powder
•10 medjool dates (or 15 noor dates, soaked)
•¼ cup coconut oil, melted
•1 cup frozen raspberries
•⅔ cup flaked coconut
•¼ cup LeanFit vanilla whey protein powder
•2Tbsp maple syrup
•2Tbsp melted coconut oil
•100g chocolate + 1Tbsp coconut oil
Line 12 tin muffin tray with paper liners. For the base layer combine nuts and coconut in food processor until small little bits, add remaining ingredients and process until well combined and you get dough texture. Press evenly into lined muffin tin. Process middle layer ingredients in food processor until well combined and press onto base layer. Melt chocolate and spread evenly over cups. Place in fridge to harden. Store in fridge.
I’ve been wanting to make some oat bars for a while now and finally got to it! These are super simple to make with only 6 ingredients. I topped mine with chocolate because chocolate makes everything better, you can totally omit this step if you prefer but I don’t reccomend doing that 😂
I use VitaFiber syrup in my recipe for sugar free/high fiber but you can substitute any sticky sweetener such as maple syrup, honey or brown rice syrup with same effects. I use my favourite Organic CompleteGreen protein powder by LeanFit. I’ve also found a new local product for my peanut butter called Fatso, the ingredients are amazing with healthy fats and fiber, yummy peanut butter taste, chia seeds and a hint of sweet coconut, I’m in love ❤
Chocolate Oat Protein Bars
•3 Cups rolled oats
•2 Scoops LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•1 Cup natural peanut butter (Fatso PB)
•½ Cup VitaFiber syrup or honey/maple syrup
•2Tbsp Almond milk TOPPING:
•100g of chocolate + 2Tbsp coconut oil, melted
Combine rolled oats, protein powder and cinnamon in large bowl, set aside. Melt together peanut butter, syrup and almond milk then add to rolled oat mixture, stir together until well combined. Line loaf pan with parchment paper and press down mixture into pan, place in fridge to harden. Melt chocolate and coconut oil together, pour over cooled oat mixture and place back in fridge to harden. Slice into 16 bars (I sliced into 8 then slice in half). Store in fridge for up to 2 weeks, in freezer for up to 6 months or at room temperature for up to 5 days.