Dark Chocolate Coconut Banana Cake Bites

You look at this recipe and say..HEY I thought you were eating healthy? I know I know, B U T…my kids have the right to eat some nummy food and I have been depriving them of it because, well honestly, because I CAN’T have it in the house I am too tempted. I have been eating healthy for 8 weeks now and I think I can handle eating one or two of these delicious cake bites. Tastes like banana bread with a lighter cake texture and a sharp dark chocolate to satisfy that chocolate craving too. Hope you enjoy as we have…remember MODERATION!

I won a giveaway from a friend who runs A Girls Gotta Nest, she recently had acquired Coconut Flour and then found out she couldn’t use it. Luckily I won it and have been using it since the day I received it from her. It is gluten-free and makes everything taste just a little better in flavor.

Ingredients

1 cup all purpose white flour, sifted

1 cup organic coconut flour, sifted

2 tsp. baking powder

1/2 tsp salt

1/2 cup packed dark brown sugar, sifted

1/2 cup white granulated sugar

2 tsp. wheat germ

2 eggs, room temp

1 cup plain yogurt ( you can sub in greek yogurt, you will have a stiffer dough)

1 tsp. vanilla extract

1/3 cup coconut oil

3 bananas, mashed

1 cup dark chocolate chips

toasted coconut for topping

Directions –Preheat oven to 400 degrees F.

Mix all dry ingredients together with whisk and set aside.

Beat eggs, add vanilla & yogurt and mix well. Add coconut oil and bananas and mix well again.

Add dry ingredients (except dark chocolate chips & toasted coconut) to wet in 3 batches. Stir until combined but do not over mix.

Fold in dark chocolate chips

Using a tablespoon, add 2 tbs to brownie pan (or a muffin tin) and top with toasted coconut, bake for 15 minutes or until toothpick inserted comes out clean.

Like this recipe? You might like these other ones from Sweet Heat Chefs too!

Banana Pumpkin Pie Ice Cream – Gluten & Dairy Free, Indulge!

Featured | Posted by Sweet Heat Chefs

Day #3 of All things pumpkin continue here at Sweet Heat Chefs. I know a lot of families have issues with allergies and slowly there are recipes surfacing for alternative options. It is nice to have a quick, healthy alternative to a store purchased ice cream. This is so easy, it is a shame to even call it a recipe, but not many people realize ice cream DOES NOT, I repeat, DOES NOT have to go into an ice cream maker, nor does it have to contain dairy. TWO INGREDIENTS people 2, AND 3, if you are like me and have to have chocolate atop everything! Eating healthier is not hard to do and takes little to no effort for this recipe.

Kids LOVE to help with this. Get a plastic knife and have them peel and slice up the bananas, then place in a zip-lock and put in freezer! They have just made 1/2 of the ice cream! When kids are a part of what you are doing in the kitchen, they are that much more likely to eat what has been made. Even if it is only a bite, that is a triumph!

Makes 4 servings using 2 scoops per serving

INGREDIENTS

3 Bananas, sliced and frozen
2 Tbsp. pumpkin pie from a can
dark chocolate chips, optional

DIRECTIONS

Freeze banana slices for about 1 hour

Remove from freezer and place in food processor with pumpkin pie. Mix until thoroughly blended.

Place in a freezer safe container and re-freeze for another 1-3 hours until desired consistency is achieved I like mine on the softer side, so mine was in there for 1.5 hours.

Scoop into a bowl and sprinkle a few dark chocolate chips on top!

2 YEAR-OLD KID TESTED AND APPROVED!

Featured at: Foodie Friends Friday

Swirly Pumpkin Brownies

Featured | Posted by Sweet Heat Chefs

Day #2 of all things pumpkin at Sweet Heat Chefs!

Who doesn’t love brownies? My daughter, Jasmine’s favorite thing to make are brownies, usually from a box though. I decided to try my hand at home-made brownies and well with FALL officially here and all, why not mess with the best of both worlds and add some pumpkin to the mix?! The result is a dense chocolatey ooey gooey creamy pumpkin mass of goodness, yes I said all that! You won’t believe me until you try the ridiculously rich brownies you are about to see here!

INGREDIENTS

1/2 cup (1 stick) butter
1 cup dark chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. coconut oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg

DIRECTIONS

Preheat the oven to 350 degrees F. and spray a 9″x 9″ cake pan with nonstick spray.
In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
In a large bowl add eggs, sugar and vanilla and in a smaller bowl add flour, baking powder and salt.
In the large bowl beat mixture for 3-4 minutes, until thick.

Add the flour, baking powder and salt mixture slowly and beat just until combined.

Take about 2 cups of the batter into the smaller bowl that had the dry ingredients and add in the pumpkin, oil, cinnamon and nutmeg and stir until well combined.

Dump melted chocolate into the remaining batter (without pumpkin) and spread a little more than half of the batter into the prepared pan.