Tag Archives: chocolate

Chocolate Raspberry Cake Bites

Freezer Friendly, MAIN DISHES, PREP, Recipes

June 21, 2017 by Chef Julie RD

This post may contain affiliate links. Read my privacy policy.

Celebrate with cake! Chocolate Raspberry Cake Bites to be exact! They are like cake pops without the sticks and with a healthy twist.
I’ve been celebrating a lot lately. My sister’s birthday, Father’s Day, and my birthday all within a few days of each other. Let’s celebrate with CAKE! .. Cake Bites to be exact.

This recipe idea came to me as I was waiting in line at Starbucks and was looking at the cake pops in the glass case. I wonder who first created the cake pop? It’s such a clever idea, but I always found them way too sweet. Cake plus overload on frosting blended into the cake to make the cake pop shape. I was curious if it would work with yogurt. Guess what – it did! (or I wouldn’t have posted this recipe)

I know my typical dessert combo is chocolate and peanut butter (like here, here, and here), but I also love the chocolate raspberry combination. Okay, let’s be real.. chocolate and anything. Hi my name is Julie and I’m a chocoholic.

Celebrate with Cake! Try these Chocolate Raspberry Cake Bites #TheRecipeReDux

Click To Tweet

Chocolate Raspberry Cake Bites

Author: Chef Julie Harrington, RD
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 20 1x
Category: Dessert

Print Recipe

Ingredients

Scale

1 (18.5 oz) chocolate cake box mix (+ ingredients according to the package directions)
1/3 cup vanilla Greek yogurt (I used 4% vanilla Siggi’s)
1/3 cup seedless raspberry jam, melted
2 cups dark chocolate chips
1 teaspoon coconut oil
6 tablespoons raspberry jam
1/4 cup raspberries

Instructions

Bake 9-inch chocolate cake according to package directions. Let cool completely.
Crumble cake into a large bowl. Add the yogurt and melted jam; mix well. Shape into 1-in. squares. Place on baking sheets. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
Melt dark chocolate chips with coconut oil over a double boiler or in the microwave. Spread a teaspoon of raspberry jam. Dip each cake bite in melted chocolate; allow excess to drip off. Top with raspberry pieces.
Refrigerate until chocolate has set. Store in refrigerator until ready to serve.

Keywords: #raspberry #chocolate #cakebite #cake #dessert #bitesize #bitesizedessert

Recipe Card powered by

Peanut Butter Cookie Dough Cups

Dairy Free, Dietary, Egg Free, Gluten Free, Recipes, Vegan, Vegetarian

May 8, 2017 by Chef Julie RD

5 Comments

This post may contain affiliate links. Read my privacy policy.

Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups.
Is there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that?
Back to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?

Peanut Butter Cookie Dough Cups to make all your dessert dreams come true!

Click To Tweet

The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it!
I recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up!
Is there a certain food you eat a unique way?

Peanut Butter Cookie Dough Cups

Author: Julie @ RDelicious Kitchen

Print Recipe

Ingredients

Scale

1/2 cup chickpeas, drained and rinsed and peeled
1 1/2 tablespoon peanut butter
1 tablespoon maple syrup
2 tablespoons oat flour
2 tablespoons mini chocolate chips
1 1/2 cups dark chocolate
1 teaspoon coconut oil

Instructions

In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.

Recipe Card powered by

Flourless Chocolate Peanut Butter Muffins

Baked Goods, Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian

April 4, 2017 by Chef Julie RD

8 Comments

This post may contain affiliate links. Read my privacy policy.

You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.
Disclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.

#Flourless Chocolate Peanut Butter Muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.

Click To Tweet

Whenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on.

Flourless Chocolate Peanut Butter Muffins

Author: Julie @ RDelicious Kitchen
Yield: 14 1x

Print Recipe

Ingredients

Scale

2 eggs, (at room temp) beaten
2 cups natural peanut butter (or almond butter)
1/2 cup maple syrup
1 1/2 cups pumpkin puree
6 tablespoons unsweetened cacao powder (or unsweetened cocoa powder)
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners.
In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Whisk together until smooth and creamy.
Fold in the chocolate chips.
Fill muffin tins 3/4 full.
Bake for 30-35 minutes, until a toothpick, comes out clean.

Recipe Card powered by

Black Forest Smoothie Bowl

30 minutes or less, Breakfast & Brunch, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegetarian

September 13, 2016 by Chef Julie RD

4 Comments

This post may contain affiliate links. Read my privacy policy.

Imagine the sweet indulgent taste of black forest cake, but a healthier version for breakfast. This Black Forest Smoothie Bowl will feel like an indulgent treat, but healthy for delicious and filling breakfast.
Disclosure: I was not compensated for this post, however I did receive free samples of Kura. All opinions are my own and not influenced in any way.
I will be the first to admit, sometimes these pretty looking bowls end up in a tumbler cup as I am rushing out the door. It’s so important to take the time to sit down and enjoy a breakfast. I personally am trying to be more mindful of that myself.
I know I’ve talked about this before, but enjoying a smoothie bowl vs. a smoothie drink (even with the same exact ingredients) can help practice mindful eating.

Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry.

I never used to be a fan of protein powders, because majority of them have a lot of weird sounding ingredients and additives in them and even have a weird after taste, but now there are more options out there from real food ingredients. I always promote real food first, but sometimes protein powders can be a great supplement to the meal. Key word = supplement. Protein powders alone shouldn’t replace a full meal. Take this smoothie bowl for example, it contains three food groups with a balanced mixture of carbs, fats, and proteins, coming from it’s wholesome ingredients – fruit, almond milk, yogurt, almond butter, and chia seeds. The protein powder is supplementing the meal to add that extra little boost of protein.
I was intrigued about Kura with it’s grass-fed dairy protein and probiotic blend. Again, the protein powder is meant to supplement the meal with adding an additional 14g of New Zealand grass-fed dairy protein, which is proven to have higher levels of omega-3s than grain-fed dairy protein. (source)
Have fun with the toppings and add your favorite healthy options!

Black Forest Smoothie Bowl

Author: Julie @ RDelicious Kitchen
Prep Time: 5 mins
Total Time: 5 mins
Yield: 1

Print Recipe

Ingredients

Scale

1/2 cup frozen cherries
1/2 banana
1/2 cup unsweetened almond milk
1/4 cup Siggi’s black cherry yogurt (or plain/vanilla yogurt)
1 tablespoon chia seeds
1 tablespoon cocoa powder
1 scoop chocolate protein powder (I used Kura)
1 tablespoon almond butter
1 cup ice
(optional toppings) cherries, banana slices, chia seeds, cocoa nibs, almonds, etc.

Instructions

Simply place all ingredients into a blender. Blend until smooth and creamy.
Pour in a bowl and top with desired toppings.

Recipe Card powered by

Double Layer Chocolate Peanut Butter Fudge

Dairy Free, Dietary, Egg Free, Gluten Free, Make ahead, PREP, Recipes, Vegan, Vegetarian

August 22, 2016 by Chef Julie RD

8 Comments

This post may contain affiliate links. Read my privacy policy.

Chocolate fudge or peanut butter fudge – which one is your favorite? If you can’t decide like me, layer them together to make delicious creamy fudge.
The Recipe ReDux is challenging members this month to take a trip down memory lane with recreating a fun vacation memory recipe.

A Vacation-Inspired Recipe:
Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.

When I was younger, my family used to go down to Wildwood, NJ every summer. I was recently reminiscing about our Wildwood vacations with my mom and the one place that we HAD to stop by was Fudge Kitchen. They make the silkiest fudge that just melts in your mouth. Plus, they had so many flavors to choose from, it was so hard to decide which one to get.
We used to get combo boxes of fudge because everyone in my family wanted different flavors. My two favorite were the classic chocolate and peanut butter fudge. So why not get the best of both flavors and layer them! Now, I know fudge is a treat, but hey when you’re on vacation it’s okay to indulge a little.
To lighten up this fudge I swapped out the sugar and sweetened it with a little maple syrup and a banana. The only problem with this fudge is you have to be patient. Since there are two layers you have a waiting time in the middle for the chocolate layer to harden before you can add the peanut butter layer.

Chocolate or peanut butter fudge? Can’t decide? Layer them together for Double Layer Chocolate Peanut Butter Fudge #thereciperedux

Click To Tweet

Double Layer Chocolate Peanut Butter Fudge

Author: Julie @ RDelicious Kitchen

Print Recipe

Ingredients

Scale

1 tablespoon cocoa powder
1/4 cup dark chocolate chips
3/4 cup natural peanut butter
1 medium banana
1 teaspoon vanilla extract
2 tablespoons coconut oil
2 tablespoons pure maple syrup

Instructions

In a small pot over low heat, combine 1/4 peanut butter, 1/2 teaspoon vanilla extract, 1 tablespoon coconut oil, 1 tablespoon maple syrup, and 1/4 cup dark chocolate chips; until melted. Let cool slightly.
In a food processor or blender combine 1/2 banana and chocolate mixture and blend until smooth.
Pour into an 8×8 pan lined with wax paper; spread evenly.
Place in the freezer for 1 hour to harden.
In a small pot over low heat, combine remaining 1/2 cup peanut butter, 1/2 teaspoon vanilla extract, 1 tablespoon coconut oil, and 1 tablespoon maple syrup; until melted. Let cool slightly.
In a food processor or blender combine 1/2 banana and peanut butter mixture and blend until smooth. Pour peanut butter mixture over the chocolate layer; spread evenly. Return back to the freezer for an hour or until fudge hardens.
(Store in the freezer)

Recipe Card powered by

An InLinkz Link-up

Calling All Chocolate Lovers {Recipe Round Up}

Dessert, Recipe Round-Ups, Recipes

February 5, 2015 by Chef Julie RD

3 Comments

14 Chocolate Recipes You Should Make This Valentine’s Day featuring some of my fav bloggers #chocolatelover

Click To Tweet

For anyone who knows me well, knows I love chocolate. I have a small piece of dark chocolate every. single. day. The second I am done with dinner, no matter what dinner was, I always crave something a little sweet! What helps me keep my portion control in check is to savor the little piece. It helps me slow down and truly enjoy it.
With Valentine’s Day coming up I was thinking what I would make this year for me and the bf. With these 14 chocolate-y recipes I rounded up from some of my favorite bloggers, now I can’t decide! Which one are you going to make?

cookies
Double Chocolate Mocha Cookies // Dietitian Debbie Dishes
Soft Chewy Double Chocolate Cookies // paleOMG
Chewy Double Chocolate Chip Cookies with Sea Salt // Ambitious Kitchen

bars & brownies
Chocolate Cookie Bars // Cape Fear Nutrition
Black Bean Brownies // Imma Eat That
German Chocolate Brownies // Living Well Kitchen

muffins & breads
Superfood Chocolate Muffins // Kumquat
Triple Chocolate Quick Bread // Edible Perspective

cakes & cupcakes
Double Chocolate Cupcakes for 2 {GF} // RDelicious Kitchen
Flourless Dark Chocolate Peanut Butter Cake with Raspberry Sauce // My Cape Cod Kitchen
{GF} Classic Chocolate Pound Cake // Healthy Aperture

bite sized
Dark Chocolate Cherry & Chia Bark // Love & Zest
Dark Chocolate Ganache Tartlets // Sweet Dreaming
Inner Goddess Chocolate Truffles // Pinch of Yum

Not enough chocolate recipes? No problem. I created a Pinterest board just for you 😉

Double Chocolate Zucchini Muffins

Baked Goods, Dairy Free, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Recipes

August 26, 2014 by Chef Julie RD

This post may contain affiliate links. Read my privacy policy.

What do you do when you have an over abundance of zucchini and don’t know what to do with it all? … Make muffins!! Double chocolate zucchini muffins that is.

Two of my biggest nutrition tips for making healthy choices regarding muffins:

1. Make them yourself from scratch

2. Keep the size in check

1. When you make your own muffins, you know exactly what is going in your recipe. Don’t like how much sugar the recipe calls for, simply trim the amount or use healthier swaps like pure maple syrup.
2. I always opt for the traditional size muffin tin when I am baking. Even though I am always trying to make my baked good recipes a little lighter, they aren’t a substitute for a whole meal.
For example, many grab breakfast on the go going to work in the morning. Maybe they pick up a coffee and a reduced fat blueberry muffin. One may think deciding on the reduced fat is a healthier choice, but let’s see how that measures out. Below is an example of a reduced fat blueberry muffin from a popular chain restaurant:

Just by looking at the nutrition facts, it looks like a cupcake in disguise. 410 calories!? 40 grams of sugar !? 26% of the daily value of sodium!? 10 grams of total fat!?

Scroll down a little and look at the ingredients from the muffins I made. Now scroll back up and look at the ingredients in that muffin? Have you even heard of half of those ingredients before? I’m thinking my muffins win!

Real food. Real ingredients. (while sneaking in some vegetables!)
Pair one of these muffins with a glass of milk and a piece of fruit for a balance way to start your day! (instead of a giant sugar bomb!)

Double Chocolate Zucchini Muffins

Author: Julie @ RDelicious Kitchen
Yield: 12 1x

Print Recipe

Ingredients

Scale

1 cup oat flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/3 cup coconut oil (melted then cooled – make sure it’s not hot!)
1/3 cup maple syrup
4 egg whites
1 tsp vanilla
2 cups grated zucchini
3/4 cup chocolate chips

Instructions

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners or grease with cooking spray.
In a bowl combine the oat flour, cocoa, salt, baking soda, and baking powder. Set aside.
In another bowl, whisk together the coconut oil, maple syrup, eggs and vanilla.
Slowly incorporate the dry ingredients into the wet ingredients.
Using a few paper towels or a cloth wring out excess moisture from the zucchini. Fold in the zucchini and chocolate chips (save some to add on top) until just combined.
Fill each muffin tin and sprinkle a few chocolate chips on top.
Bake for 18-20 minutes. Let cool for at least 5 minutes before removing from the pan. Store in an airtight container.

Recipe Card powered by

In Good Health,

Molten Lava Cake

Uncategorized

September 16, 2013 by Chef Julie RD

1 Comment

I want to wish my boyfriend, Adrian, a very Happy 24th Birthday!! We celebrated this weekend. I made us Molten Lava Cake!! I know typically all my recipes are on the healthier side, but there are times to indulge and celebrate with decadent desserts, guilt free. My friend/roommate from college gave me this recipe. She is a trained pastry chef, so I knew this recipe was going to be amazing.

Molten Lava Cake
Makes 4 servings
Recipe by Theresa Louis, pastry chef

Ingredients:
4 oz butter
6 oz bittersweet dark chocolate
2 yolks
2 whole eggs
2 tbsp flour
1/4 cup sugar
1 tsp salt
powdered sugar (optional)

Directions:

1. In a double boiler melt chocolate and butter together – whisk till smooth.
2. Whip eggs and yolks – slowly streaming in sugar and salt. Whip till thick and pale.
3. Quickly fold chocolate butter mixture (warm, not hot) into whipped egg mixture then fold in flour.
4. Spoon into 4 greased tins, bake at 450 for about 10 min – sides of cake should be firm but center should be soft.
5. Let sit for 1 min out of the oven. Invert onto plates, sprinkle with powdered sugar (optional), and eat asap!

Enjoy!

Menu

Tag Archives: chocolate

Chocolate Raspberry Cake Bites

Chocolate Raspberry Cake Bites

Ingredients

Instructions

Ingredients

Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

Ingredients

Instructions

Black Forest Smoothie Bowl

Black Forest Smoothie Bowl

Ingredients

Instructions

Double Layer Chocolate Peanut Butter Fudge

Double Layer Chocolate Peanut Butter Fudge

Ingredients

Instructions

Calling All Chocolate Lovers {Recipe Round Up}

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Ingredients

Instructions

Molten Lava Cake

Categories

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

FREE Ebook

Categories