2-Ingredient Chocolate Frozen Yogurt

2-ingredient Chocolate Frozen Yogurt

This post may as well be titled LIFE HACK: 2-Ingredient Frozen Yogurt orrrr THIS IS NOT ACTUALLY YOGURT AT ALL orrrr HOW DID I NOT KNOW ABOUT THIS SOONER?!

But it’s not. I titled it 2-Ingredient Chocolate Frozen Yogurt. Because that my friends, is precisely what it is. Except for the yogurt part.

According to Merriam-Webster, the definition of yogurt is as follows:

yo·gurt

noun \ˈyō-gərt\

: a food that is made when bacteria is added to milk and that is often flavored and chilled

And there herein lies our problem. There is no dairy in this recipe. Not one single drop. But it tastes JUST like frozen yogurt. And has virtually the same texture. So I guess I will have to use quotes around the word yogurt as to not confuse anyone.

So how did the idea for this 2-Ingredient Chocolate Frozen “Yogurt” come to me you ask? Great question.

It is actually one half of a different recipe I was trying out this afternoon. Salted Pumpkin Caramel Chocolate “Ice Cream” Bites, but again, no actual dairy was used (thus the quotations – you’re catching on now right?!). They are currently in the freezer to set, and I cannot begin to tell you how excited I am to try one in a few hours!

I wrote a post awhile back about scrambled eggs not sitting well with me (especially when cheese is involved). Ice cream is another food that my body just does not agree with. The other day I bought a carton of organic cookies and cream ice cream. It was on sale, and although I never crave ice cream, it looked real good. The last two days I’ve had a tiny little ramekin of it, and although tasty, it leaves me feeling insanely dehydrated, gassy, bloated, and just down right miserable. And thus I remembered why I don’t care so much for ice cream. I read somewhere that when dairy is frozen it is harder to digest. You don’t need to tell me that twice.

So today, I’m making dairy-free vegan ice cream treats (and yes, I realize it is 20 degrees outside). And although I’m already planning to post the Salted Pumpkin Caramel Chocolate “Ice Cream” Bites soon after, I couldn’t help but post this deliciously healthy alternative to frozen yogurt right. this. minute.

I think you (and your bellies!) will thank me.

2-Ingredient Chocolate Frozen “Yogurt”

Ingredients:

2 frozen bananas – thawed slightly until able to peel

1/3 cup cocoa powder

Directions: 

Place frozen bananas and cocoa powder into food processor (blender should also work). Blend until smooth, stopping to scrape down sides as go. If your gadget is having a hard time mixing, you can add a little coconut milk to thin (but be careful not to add too much!).

NOTE: You will want to consume this as soon as possible to enjoy the frozen yogurt texture.

Enjoy!

2-ingredient Chocolate Frozen Yogurt

Ready-set-go – What are your top 3 favorite ice cream/frozen yogurt flavors?

Until next time,

Happy clean eating!

Kate 

2-Ingredient Chocolate Frozen Yogurt
Prep time: 
Total time: 
Serves: 2
 
2-Ingredeint Chocolate Frozen "Yogurt". Vegan with no sugar added. Delicious and healthy!
Ingredients
  • 2 frozen bananas - thawed slightly until able to peel
  • ⅓ cup cocoa powder
Instructions
  1. Place frozen bananas and cocoa powder into food processor (blender should also work). Blend until smooth, stopping to scrape down sides as go. If your gadget is having a hard time mixing, you can add a little coconut milk to thin (but be careful not to add too much!).
  2. NOTE: You will want to consume this as soon as possible to enjoy the frozen yogurt texture.

 

Vegan-friendly Chocolate Truffles

Healthy Chocolate Truffles I www.eatcleanwithkate.com

Hello! Happy Saturday. Hope your weekend is off to a great start.

It has been absolutely gorgeous in Minnesota lately. I mean, just look at these pics I snapped the other day:

IMAG0699

 

IMAG0697

 

The weather has been in the sixties (pushing 70!) and I am in love. Gotta soak it up before the cooler weather hits. Last night I was at the fiancé’s first football playoff game (that they won – whoop whoop!) and it was in the sixties. This next Friday’s high is only 44. Brrrr! I suppose that is pretty on par with Halloween however….

Speaking of Halloween, the fiancé and I made a trip to Target today to stock up on candy for the hopefully trick-or-treaters. We will be gone that night as his playoff game, but are hoping kiddos will still stop by to get some candy. Besides, we can’t be those new neighbors that poo poo on Halloween. :)

Looking at all the candy made me realize how much I just love chocolate. I mean who doesn’t love chocolate? (Although I know there are some of you out there, and I just don’t understand. Sorry guys.)

I am a HUGE chocolate lover. In fact, I don’t actually like candy without chocolate. And although I love chocolate candy, brownies, and malts, I actually dislike chocolate ice cream and cake. Weird, huh?

So a couple of weeks ago I made these insanely delicious Vegan-friendly Chocolate Truffles. Made without refined sugar, but you would never know the difference (kind of like my Peanut Butter Chocolate Balls). They are just so good!

You want to know the secret to moist delicious vegan chocolate truffles? Dates. Yep, you read that right. Fresh succulent dates. I never knew they could be so good (and good for you!). Rich in antioxidants and full of fiber, they are actually the lowest moisture whole fruit (30%, compared to 75-95% for most fruits). Crazy!

I’ve never eaten dates before (or not that I remember anyway!) and I’m sure they don’t sound appealing when you try and tell someone you are putting them in their dessert. But by golly, they are seriously the most surprisingly delicious food hack I’ve experienced in awhile, and before you poo poo on them, you should try this recipe out. It might make you a date lover for life (it did for me!).

vegan-friendly chocolate truffles

Ingredients:

14 medjool dates, pit removed

1/2 cup walnuts (or any nut will do!)

2 TBSP flax meal (or almond meal)

1 TBSP agave or other favorite sweetener (optional)

1/4 cup cocoa powder + extra for rolling

1 tsp vanilla

1/4 tsp sea salt + more to taste

Directions:

1) Remove the pits of the dates by squeezing the date until pits are visible. Pull out pit and discard.

2) Soak pitted dates in a bowl of hot water for a few minutes. This will help increase their stickiness which is essential for this recipe. Drain and squeeze out excess water.

3) Place the nuts into the food processor and pulse until ground.

4) Add in the remainder of the ingredients and pulse until well combined. Use a spatula to scrape down the sides as you go.

5) Taste mixture to determine if more salt, vanilla, or sweetener is needed.

6) Roll the dough into small balls (think the size of truffles!). If you find the dough is too sticky to roll, add more flax meal until it reaches a consistency you can work with.

7) Meanwhile, pour cocoa powder onto plate. Upon finishing rolling a ball, roll in cocoa powder until completely covered. You could also roll in melted chocolate, sprinkles, coconut flakes – the possibilities are endless!

8) Lay balls out on baking sheet. Once all balls are finished and on baking sheet, place in freezer until set enough so won’t stick together. Store in airtight container in the freezer (the centers will not freeze).

9) Enjoy!

Vegan-friendly Chocolate Truffles

 Just look at those teeth marks!

Healthy Chocolate Balls
Prep time: 
Total time: 
 
Deliciously moist and healthy chocolate balls. Made without refined sugar means they are healthy too!
Ingredients
  • 14 medjool dates, pit removed
  • ½ cup walnuts (or any nut will do!)
  • 2 TBSP flax meal (or almond meal)
  • 1 TBSP agave or other favorite sweetener (optional)
  • ¼ cup cocoa powder + extra for rolling
  • 1 tsp vanilla
  • ¼ tsp sea salt + more to taste
Instructions
  1. Remove the pits of the dates by squeezing the date until pits are visible. Pull out pit and discard.
  2. Soak pitted dates in a bowl of hot water for a few minutes. This will help increase their stickiness which is essential for this recipe. Drain and squeeze out excess water.
  3. Place the nuts into the food processor and pulse until ground.
  4. Add in the remainder of the ingredients and pulse until well combined. Use a spatula to scrape down the sides as you go.
  5. Taste mixture to determine if more salt, vanilla, or sweetener is needed.
  6. Roll the dough into small balls (think the size of truffles!). If you find the dough is too sticky to roll, add more flax meal until it reaches a consistency you can work with.
  7. Meanwhile, pour cocoa powder onto plate. Upon finishing rolling a ball, roll in cocoa powder until completely covered. You could also roll in melted chocolate, sprinkles, coconut flakes - the possibilities are endless!
  8. Lay balls out on baking sheet. Once all balls are finished and on baking sheet, place in freezer until set enough so won't stick together. Store in airtight container in the freezer (the centers will not freeze).
  9. Enjoy!

No Bake Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls I www.eatcleanwithkate.com

Ahhhhh. The end of a long weekend. Nothing better than having an extra day to enjoy with loved ones, spend time outdoors, or get a few extra things done.

(And eating these chocolate peanut covered babies.)

Chocolate Peanut Butter Balls I www.eatcleanwithkate.com

But more on that later! :)

I hope you had a wonderful Memorial Day weekend as well.

Saturday we golfed up in Albany, a little over an hour from the cities. It was my second time out this summer, and I always like to think I’m getting better as the summer rolls along. Or at least that’s what I’d like to think. :)

Chocolate Covered Peanut Butter Balls I www.eatcleanwithkate.com  Perfect day for a round of golf.

We then spent the rest of the weekend hanging out at our friend’s parents house on the lake. The weather was beautiful, although the water was pretty darn cold! I jumped in anyway, and it was definitely a shock to the system. We also grilled, took a few pontoon rides, and had a fire each night. A successful weekend to say the least!

Chocolate Covered Peanut Butter Balls I www.eatcleanwithkate.com A view I will never get sick of. 

Today we got up and left right after breakfast, in order to beat traffic and get a few things done. I ended up laying outside for awhile, reading and soaking up the sun. It was too nice to not be outside!

Chocolate Covered Peanut Butter Balls  I www.eatcleanwithkate.com A few of my favorite things.

I put a few lemon slices in my water as it has a few added health benefits to just drinking plain water, not to mention it’s a bit more refreshing! If you want to learn more about the health benefits of lemon water, check out this article here.

After I got done getting my daily dose of vitamin D, I went inside and whipped together these Chocolate Covered Peanut Butter Balls. Now that my 10 days of no sugar is done, I can actually bake again. Although it was 85 degrees out today, and humid as heck. So too hot to actually turn on the oven. Besides I was craving something sweet, yet cold.

I now know what they mean about sugar acting like a drug in your body. Although my sugar cravings subsided towards the end of those 10 days, now that I have spent an entire weekend eating s’mores and other good things (filled with sugar, I’m sure!), I can’t seem to stop craving it! My body also feels a bit out of whack and I’m extremely thirsty lately. Bah! Time to start another detox perhaps. :)

Anyway, that didn’t seem to stop me from making these bad boys. Although I did try to make them with the least amount of refined sugar as possible. They are smooth on the inside, with a crisp outer chocolate shell. I just used the chocolate chips we had in the house, but next time I’d like to try melting down the no-sugar added chocolate that I talked about in Day 9 Fed Up Challenge.

Did I mention these are frozen? Melt in your mouth on a too-hot-to-bake kind of day. Enjoy! :)

No Bake Chocolate Peanut Butter Balls

Adapted from minimalistbaker.com.

Ingredients:

1 cup all-natural (no sugar added) peanut butter, or other favorite nut butter (I used sunflower seed butter)

3 TBSP honey

1 1/2 TBSP coconut flour

1 TBSP flax meal (optional)

1 TBSP cacao nibs (optional)

1 tsp fine sea salt

3/4 cup favorite chocolate chips

1 TBSP coconut oil

Directions: 

Mix peanut butter with honey in medium mixing bowl until smooth.

Add in coconut flour and mix well. If mixture is still a bit runny, add more flour until thickens into cookie dough-like texture.

If using flax meal or cacao nibs, add in and stir to combine evenly. These just up the nutrition value of the final product!

Roll “dough” into small balls and place on baking sheet lined with parchment paper. Mine made 16.

In a small saucepan, melt chocolate chips and coconut oil over low heat.

When chocolate is completely melted, take off heat.

Using a spoon, place ball in chocolate and coat evenly, then place ball back on parchment. Repeat until all balls are coated.

Place baking sheet in freezer and freeze 10 to 12 minutes or until chocolate has hardened.

Serve cold and store leftover in plastic freezer bag. (If you have any leftovers, that is!)

Chocolate Peanut Butter Balls I www.eatcleanwithkate.com

Chocolate and peanut butter, a perfect combination!

OK friends, that’s it for now. Got any favorite no-bake desserts of your own? Feel free to leave me a comment below – I love hearing from you!

Chocolate Peanut Butter Balls (Gluten-free and Vegan)
Prep time: 
Total time: 
Serves: 16
 
Gluten-free and Vegan No-bake Chocolate Peanut Butter Balls. Easy to make and delicious on a hot summer day!
Ingredients
  • 1 cup all-natural (no sugar added) peanut butter, or other favorite nut butter (I used sunflower seed butter)
  • 3 TBSP honey
  • 1½ TBSP coconut flour
  • 1 TBSP flax meal (optional)
  • 1 TBSP cacao nibs (optional)
  • 1 tsp fine sea salt
  • ¾ cup favorite chocolate chips
  • 1 TBSP coconut oil
Instructions
  1. Mix peanut butter with honey in medium mixing bowl until smooth.
  2. Add in coconut flour and mix well. If mixture is still a bit runny, add more flour until thickens into cookie dough-like texture.
  3. If using flax meal or cacao nibs, add in and stir to combine evenly. These just up the nutrition value of the final product!
  4. Roll "dough" into small balls and place on baking sheet lined with parchment paper. Mine made 16.
  5. In a small saucepan, melt chocolate chips and coconut oil over low heat.
  6. When chocolate is completely melted, take off heat.
  7. Using a spoon, place ball in chocolate and coat evenly with chocolate, then place ball back on parchment. Repeat until all balls are coated.
  8. Place baking sheet in freezer and freeze 10 to 12 minutes or until chocolate has hardened.
  9. Serve cold. Enjoy!

Related articles across the web

Real Recipe and Smart Swap: All-natural “Snickers” Salad

candy

Now Fall is by far not my favorite season. It probably ranks 3 out of the 4 seasons. Being I like warm weather, summer is obviously my favorite season (and then spring just has to come next as it leads up to summer!). However, there are some things that I really really enjoy about the Fall. Homegrown MN apples is one of them. Nothing like going to the apple orchard (or the farmer’s market!) and picking up a bag (peck, bunch, whatever) of delicious, homegrown apples. It’s something I look forward to every year. Now sometimes, even with eating an apple a day, I still can’t seem to use all the apples. That’s where making apple crisp, apple pie, etc. come in handy.

This year however, I decided to go a non-baking route with the extra apples. We were celebrating October birthdays at work, in which we all bring a dish to share pot-luck style. I ended up having some whipping cream on hand (you never know when you’re going to need it!), and thus Snicker Salad came to mind.

Now if you’ve never had Snicker Salad, I think you’re missing out. Big time. I love the creaminess of the whipping cream, with the crispness of the apples, with the chewiness of the Snicker bar. Mmm mmm good.

Being this is an eat clean blog and I try to eat as clean as possible, I needed to find an all-natural alternative to Snickers (Snickers contains artificial flavor, partially hydrogenated oils, and corn syrup – yuck!).

That’s where Justin’s all-natural candy bars come into play. Justin’s is a nut butter company that also makes all-natural candy bars and peanut butter cups. Candy bars include Milk Chocolate Peanut, Dark Chocolate Peanut, and Milk Chocolate Almond. Think Snickers, but better for you!

If you’ve never made Snickers Salad before, here’s the scoop:

All-natural “Snickers” Salad

Prep time 10 minutes
Allergy Milk, Peanuts
Meal type Dessert
Misc Serve Cold
A delicious, all-natural alternative to "Snicker" Salad

Ingredients

  • 16oz Heavy Whipping Cream (organic preferably )
  • 5 Apples, large (organic preferably)
  • 3 Justin's Milk or Dark Chocolate Peanut Candy Bars

Note

Picture courtesy of kidscooking.about.com

Directions

Step 1
Using electric beater, whip cream until thick. Should no longer fall off spoon when finished.
Step 2
Core and cut apples into approx. 1-inch chunks.
Step 3
Chop candy bars into approx. 1/2 inch chunks.
Step 4
Combine all ingredients. Put in refrigerator to cool and set.
Step 5
Serve and enjoy!

Make Your Own: Chocolate Chip Cookies

cookie

Have you ever purchased packaged chocolate chip cookies at the store (either from the bakery section or the cookie aisle) and proceeded to look at the ingredient list? It’s scary. The list is long, and can include a combination of artificial flavors, colors, high fructose corn syrup, and preservatives. Things you do not want nor need in a cookie!

Buying from a local bakery can be a safer bet, as they are likely made fresh and without artificial ingredients or additives. However, why not make your own?! Not only will you know exactly what you’re putting into your body, you will also have the delicious smell of warm cookies filling up your home! And making your own anything is almost always cheaper than buying :)

Now before you get started on the recipe, there are a few things you must know:

  1. Make sure you completely cream the butter and sugar. The texture should be light and fluffy when you are done.
  2. Do not use old baking powder or baking soda. They loose their rising properties as they age. Make sure they have been air-sealed tight and are not past their expiration date. Otherwise, buy new stuff!
  3. Use the best chocolate chips you can find. I recommend Ghirardelli baking chips. I used a combination of semi-sweet chocolate and 60% cacoa bittersweet chocolate. If you are a dark chocolate fan, you can use just the 60% cacao bittersweet baking chips (I used both as I was making for a group and wasn’t sure of their preference!).
  4. Size your cookies a little bigger than golf balls (about 1/3 cup). Perfect size for crispy on the outside and gooey chewy on the inside – yum!
  5. Use medium grain sea salt (not table salt!) if possible. And don’t forget to sprinkle sea salt on the top of cookies before baking. Oh-my-goodness delicious!
  6. Room temperature ingredients. That means eggs and butter need to be sitting out for awhile before you use them, so plan accordingly!
  7. Refrigerate the dough. Yes I know, you want your cookies and you want them fast, but I promise you the cookies will taste that much better. 24 hours is good, 48 hours is best (I actually let my extra dough sit for 5 days and they were AMAZING!). If you can only refrigerate for a couple hours that’s OK too. But make them again when you have the time to let them sit, and taste the difference!
  8. We all know cookies are yummy when warm, however, these cookies will be even better when they’ve cooled (and even better if they have sat a day!).
  9. Take your cookies out earlier rather than later (they will still bake a few minutes on the pan). Earlier will result in a chewier cookie, later will result in a too-crisp cookie.

Here’s my recipe for the most delicious ‘crispy on the outside, chewy on the inside’ cookies:

Photo courtesy of form-foryou.com

Chocolate Chip Cookies

Serves approx. 24 cookies
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable
Soft and chewy in the middle with the right amount of crisp on the outside!

Ingredients

  • 2 3/4 cups all-purpose flour (organic preferably )
  • 1 cup salted butter (room temperature )
  • 1/2 cup sugar (organic or cane sugar preferred )
  • 1 1/2 cup brown sugar (packed)
  • 2 eggs (organic preferably, room temperature )
  • 2 teaspoons vanilla extract (all-natural or organic)
  • 3/4 teaspoons sea salt (medium-course)
  • 2 1/4 cups chocolate chips (about 1 1/2 bags )
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking power

Note

Recipe adapted from savorysweetlife.com and forme-foryou.com

Directions

Step 1
Preheat oven to 350 degrees if baking right away
Step 2
Combine flour, baking soda, baking powder, and salt in bowl. Whisk to combine. Set aside.
Step 3
Cream butter and sugars until light and fluffy (about 3-5 minutes on medium-high)
Step 4
Add eggs and vanilla and beat for additional 2 minutes
Step 5
Add dry ingredients and mix until just combined
Step 6
Add chocolate chips and stir until well distributed
Step 7
If waiting to bake (recommended!), wrap cookie dough in plastic wrap and refrigerate for 24-48 hours
Step 8
When ready to bake, remove dough from refrigerator and let sit to soften slightly
Step 9
Line baking sheet with parchment paper, nonstick baking mat, or grease the sheet with butter
Step 10
Form dough into balls slightly larger than golf balls (approx. 1/3 cup) and space evenly on sheet
Step 11
Sprinkle cookies lightly with sea salt
Step 12
Bake until starting to brown, about 12-14 minutes (be sure to watch carefully as this greatly depends on the oven!)
Step 13
Let sit two minutes on pan. Transfer cookies to wire cooking rack to completely cool.