Chocolate Loaf

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 👇🏽

Pure Bliss


•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

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.

•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.

Yield as many slices your heart desires ❤

Sliced 😋

Chocolate Chip Cookie Dough Bites

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 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

•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

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.

Calories 61 | Fat 2g | Carb 7g (fiber 3g/sugar 1g) | Protein 3g

Chocolate Chip Banana Cake

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.


Chocolate Chip Banana Cake

  • 1-1/2 cup oat flour
  • 1 scoop LeanFit completegreen protein powder
  • 1/4 cup coconut sugar
  • 1/4 cup VitaFiber powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch salt
  • 1 cup chocolate chips, divided
  • 3 Ripe bananas, mashed (About 1 cup mashed)
  • 1 tsp vanilla extract
  • 1/4 cup avocado oil
  • 1/4 cup almond milk
  • 2 eggs

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.

Yield 16 bars.

Chocolate Doughnuts

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
• 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

Chocolate glaze:
• ¼ Cup chocolate chips
• 1 Tbsp. warm cream

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.

Macros (includes topping):
Calories: 128 | Carb: 19g (9g fibre / 4g sugar) | Fat: 6g | Protein: 4g

Cookies & Cream Protein Bars

If you’ve ever wanted to make your own protein bars for the fraction of the cost of store bought; look no further.  These protein bars are packed with protein, healthy fats, fibre and carbs too. The perfect snack! I use VitaFiber syrup in place of a sticky sweetener in this recipe. It’s a low calorie sweetener that is also a source of dietary fibre, if you have yet to try it check out their website here. Recipe below 👇🏽

Cookies and Cream Protein Bars

•2¼ Cup oat flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit vanilla whey naturals protein powder
•2 Tbsp Xylitol (or granulated sweetener of choice)
•½ Cup peanut butter (or nut/seed butter of choice)
•½ Cup (175g) VitaFiber syrup
•½ Cup + 1Tbsp Almond milk *-+
•40g Cookie crumbles (I used Annie’s chocolate bunny grahams)

1. Line 8×8 dish with parchment paper and set aside.  
2. In large bowl combine oat flour, coconut flour, protein powder and xylitol, set aside.
3. In small saucepan over low heat stir together the peanut butter, VitaFiber and ½ cup of almond milk until smooth. Pour this mixture into dry ingredients. 
4. Fold ingredients together with spatula adding in more almond milk 1 Tbsp at a time if too crumbly (I only needed 1 Tbsp). Fold in the cookie crumbles once you have your batter.
5. Press batter down into prepared dish and place in fridge for at least 30 minutes before slicing.

MACROS (Yield 12)
Calories: 226 | Fat: 8g | Carb: 24g (fiber 14g/sugar 2g) | Protein 10g

Chocolate Oat Protein Squares

These chocolate oat protein squares are my go to right now! A healthy low sugar, high fiber, high protein, healthy snack. If you have yet to try VitaFiber syrup please do try as it has the same consistency as honey or Maple syrup but has 42% less sugar, it’s fiber content instead. Get yours here.

Chocolate Oat Protein Squares

•½ cup nut/seed butter (I used tahini)
•2 Tbsp coconut oil
•¼ cup VitaFiber syrup
•1 tsp vanilla
•2 Scoops (62g) LeanFit Chocolate Naturals 100% Whey Protein
•2/3 cup oats
•1 Tbsp chia seeds
•Pinch salt
•3 Tbsp chocolate chips + 1tsp coconut oil

Line loaf pan with parchment paper and set aside. In saucepan over medium heat combine nut/seed butter, coconut oil, VitaFiber syrup and vanilla and stir until combined. Remove from heat and stir in protein powder, once combined add oats, chia seeds and salt, stir until combined and press evenly into prepared loaf pan and place in fridge.  For top layer melt chocolate chips and coconut oil and spread over cooled base. Place back in fridge for at least an hour to harden.  Slice into 18 squares.

Macros: (using tahini and VitaFiber)
Calories: 104 | Carb: 8g (3g fiber/1g sugar) | Fat: 7g | Protein: 5g

Raspberry Tahini Cups

I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:

Raspberry Tahini Cups

Chocolate Shell:
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil

•4 Tbsp tahini
•1 Tbsp coconut oil
•2 Tbsp VitaFiber IMO syrup
•2 Tbsp LeanFit vanilla whey protein powder
•2 tsp Powdered raspberries* (Optional)


Yield 10 mini cups. I use a silicone liner but paper cups will work as well.

  1. Melt chocolate and coconut oil over double boiler until fully melted.
  2. Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
  3. Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
  4. Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
  5. Store in fridge (2 weeks) or freezer (6-12 months).

*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.

Peppermint Mocha Protein Balls

When you think of Christmas flavours what do you think of? For me it’s gingerbread and peppermint and I always try to incorporate both of those flavours in my Christmas baking. This year I made these peppermint mocha balls and used my homemade espresso powder to get the “mocha” flavour. You can also use instant coffee too. Recipe as follows.

Peppermint Mocha Protein Balls

•1 Scoop (32g) LeanFit Chocolate whey
•½ Cup oat flour
•½ Cup almond flour
•¼ Cup cacao powder
•1 tsp espresso powder (or 1Tbsp instant coffee) *Click here to see how to make
•⅓ cup VitaFiber syrup *see subs
•½ cup peanut butter
•¼ cup almond milk or choice
•½ tsp pure peppermint extract
•2-3Tbsp Cacao powder for rolling

Combine all dry ingredients in large bowl and set aside. In small saucepan over medium heat mix peanut butter, VitaFiber syrup and almond milk and stir until well combined, remove from heat and stir in peppermint extract. Add peanut butter mixture to dry ingredients and fold together with spatula and then use your hands to knead together until all your ingredients are incorporated and you have a big giant ball (if your dough is too crumbly, add a tablespoon of milk at time to perfect). Portion into tablespoon size balls (small cookie scoop works amazing!) and roll with your hands to get smooth balls. Roll each ball in cacao powder. Store at room temperature for up to 5 days, in fridge for 2 weeks or in freezer for up to 6 months. Yield 28 balls.

*VitaFiber can be replaced with any sticky sweetener of choice.

Coconut Raspberry Chocolate Cups

Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❤ Recipe 👇🏽

Coconut Raspberry Chocolate Cups

Base layer:
•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

Middle layer:
•1 cup frozen raspberries
•⅔ cup flaked coconut
•¼ cup LeanFit vanilla whey protein powder
•2Tbsp maple syrup
•2Tbsp melted coconut oil

Top layer:
•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.
Yield 12.

Gingerbread Protein Donuts

Gingerbread Protein Donuts

Yield: 8

Donut Ingredients:
• ½ Cup oat flour
• 2 Tbsp. coconut flour
• 2 Tbsp. granulated sweetener of choice (I used coconut sugar)
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 Scoop (34g) vanilla plant-based protein powder (I use LeanFit Organic CompleteGreens)
• 1 Egg
• ½ Cup unsweetened almond milk
• 1 Tbsp. applesauce
• 2 Tbsp molasses

Icing ingredients:
• 1 scoop (31g) vanilla whey protein powder (I use LeanFit)
• ¼ cup unsweetened almond milk
• 2 Tbsp. coconut oil, melted
• ¼ tsp cinnamon

Preheat oven to 325ºF and lightly grease donut pan. Combine all dry ingredients in large bowl until well combined. In separate bowl whisk together wet ingredients until well combined. Add wet ingredients to dry ingredients and whisk together until well incorporated. Using piping bag or Ziploc bag with corner cut, pipe batter into prepared donut pan. Bake for 10-14 minutes until donuts are firm. Let cool and prepare icing ingredients. Once donuts are cooled apply icing and sprinkles if desired.