Baked Apple for One

Dessert, Egg Free, Gluten Free, Nut Free, Recipes, Vegetarian
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Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Enter this delicious (and allergy-friendly) Baked Apple for One.

Baked Apple with vanilla ice cream on a white plate

I received free samples from Kip’s for the development of this recipe and am eligible for prizes for their recipe contest.

Baked fruit is often overlooked for dessert. Fruit is sweet as is, but when baked the natural sweetness intensifies. Baked apples are a delicious dessert. Simply remove the core, stuff with your favorite filling, and bake!

stuffed apple in a glass container

Using a dry-cook method, like baking, will break down the cell walls of the fruit and result in water loss from being exposed to heat. Be mindful of the cooking time. Too long, the fruit will become too mushy and mealy.

Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Try this allergy-friendly Baked Apple for One recipe using #kipsgranolabark
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When creating a recipe for a single serving, there is no need to complicate the cooking technique with too many ingredients. If cooking for one, keep it simple!

baked stuffed apple with vanilla ice cream on a white plate

These baked apples are stuffed with Kip’s Granola Bark. Kip’s is an allergy-friendly, gluten-free, and vegan granola bark is free from the eight main food allergens, including peanuts, tree nuts, wheat, dairy, eggs, and soy, and additionally free of sesame and sunflower seeds.

For those navigating food allergies, Kip’s Granola Bark is a wholesome snack that can be enjoyed as is or incorporated into a recipe.

stuffed baked apple sliced
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baked apple on a white plate with vanilla ice cream and cinnamon sticks

Baked Apple for One

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 1
  • Category: dessert
  • Method: baking
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Description

Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Enter these delicious (and allergy friendly) Baked Apple for One.

Ingredients

Scale

1 honeycrisp apple (or another variety like gala or granny smith)
2 tablespoons crumbled Kip’s Cinnamon Crunch Granola Bark
1/2 teaspoon butter, melted (or dairy-free, soy-free margarine)
1/2 teaspoon maple syrup
1/4 teaspoon ground cinnamon
1 tablespoon water

Instructions

Preheat the oven to 350ºF. Use a melon baller, carefully remove the stem and seeds from the apples, making a deep hole where the filling will go. 
In a small bowl, combine the crumbled Kip’s Cinnamon Crunch Granola Bark, butter, maple syrup, and ground cinnamon. Fill into the cavity of the apple.
Add water to a small oven-safe baking dish and place the stuffed apple on top.
Bake for 30 minutes, until apple, is fork tender. Remove from oven and allow to cool for a few minutes.
Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.

Keywords: apple, baked apple, allergy-friendly, gluten-free, dessert

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Chocolate Mint Mousse

Dairy Free, Dietary, Egg Free, Gluten Free, Holiday, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Seasonal, Vegan, Vegetarian, Winter
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These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.
Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree
The great debate: Is it chocolate chip mint ice cream OR mint chocolate chip ice cream? Also, does it need to be green or is it okay being white? My family and I have discussed this in great lengths. We have different opinions, but one thing we can agree on is the love for the chocolate/mint combination.
Do you remember those Andes candies? Still, to this day, my mom put those in our Christmas stockings.
Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree

I repurposed the Oui yogurt glass containers for these perfectly portioned desserts. The secret ingredient that makes this silky and smooth vegan mousse – silken tofu!

Serve up these perfectly portioned #vegan Chocolate Mint Mousse recipe this holiday season.

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Silken tofu is silkier than regular tofu, provides an incredibly delicate texture. That’s why it’s a natural fit in mousses and pies. Don’t worry, you would have no idea there is tofu in there. Tofu takes on the flavors of what else is in the recipe – in this case, chocolate mint!
Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree
I’m sure you knew that tofu is an excellent plant-based protein, but did you know tofu is also an excellent source of calcium? Calcium is not just found in dairy products, but also soy and dark leafy greens, which is important for bone health.

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vegan chocolate mint mousse in a glass jar

Chocolate Mint Mousse

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4
  • Category: Dessert
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Description

These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.

Ingredients

Scale
  • 8 ounces dark chocolate, chopped
  • 3 tablespoons maple syrup
  • 1 teaspoon espresso powder
  • 1 teaspoon mint extract
  • ¼ teaspoon sea salt
  • 2 cups (16 ounces) silken tofu (NOT soft tofu)
  • 1 tablespoon water
  • Toppings: coconut whipped cream, shaved chocolate, mint leaves

Instructions

  1. Melt the chocolate over a double boiler, or in a microwave-safe bowl. Remove the bowl from the heat as soon as the chocolate has melted, being careful not to burn it. Stir in the maple syrup, espresso powder, mint extract, and salt.
  2. In a blender, combine the silken tofu, water, and melted chocolate. Blend until thoroughly combined.
  3. Divide equally between 4 ramekins or little jars. Cover and refrigerate for at least 2 hours.
  4. Top with coconut whipped cream, shaved chocolate, and mint leaves if using.

Notes

For the (dairy free) coconut whipped cream:

Coconut Whipped Cream

Keywords: #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree

Instant Pot Poached Pears

30 minutes or less, Dairy Free, Dietary, Egg Free, Gluten Free, Instant Pot/Slow Cooker, MAIN DISHES, One pot/dish, Recipes, Seasonal, Vegetarian, Winter
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Present this stunning dessert at your next dinner party. These Instant Pot Poached Pears are an elegant dessert that takes minimal prep work.

Instant Pot Poached Pears via Chef Julie Harrington, RD @ChefJulie_RD #pears #poachespears #dessert #lowcarb #fruitdessert #pistachio #redwine

Present this stunning dessert at your next dinner party. These Instant Pot Poached Pears are an elegant dessert that takes minimal prep work.

Have you tried using your Instant Pot to make dessert? Start with these Instant Pot Poached Pears!
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Instant Pot Poached Pears via Chef Julie Harrington, RD @ChefJulie_RD #pears #poachespears #dessert #lowcarb #fruitdessert #pistachio #redwine

The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.

7 Things You Need to Know About Your Instant Pot

Instant Pot Poached Pears via Chef Julie Harrington, RD @ChefJulie_RD #pears #poachespears #dessert #lowcarb #fruitdessert #pistachio #redwine

The red wine and pomegranate juice naturally add a beautiful color.

Why use bosc pears?

I feel like pears are often forgotten to use for desserts. Bosc pears (the variety I used in this recipe) have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling, or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove, or nutmeg.

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pomegranate poached pears on a white plate

Instant Pot Poached Pears

  • Author: Chef Julie Harrington, RD
  • Prep Time: 8 minutes
  • Cook Time: 8 minutes
  • Total Time: 16 minutes
  • Yield: 4
  • Category: Dessert
  • Method: Instant Pot
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Description

Present this stunning dessert at your next dinner party. These Instant Pot Poached Pears are an elegant dessert that takes minimal prep work.

Ingredients

Scale
  • 4 Bartlett pears
  • 2 ½ cups water
  • 1 ½ cup red wine
  • 1 cup 100% pomegranate juice
  • ½ cup sugar
  • 1 orange, juiced and zested
  • 1 tablespoon balsamic vinegar
  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1/3 cup pistachios, chopped

Instructions

  1. Peel pears. If needed, slice the bottom so pear is able to stand straight up. Using a melon baller, scoop out seeds and core from the bottom.
  2. Add water, red wine, pomegranate juice, sugar, orange juice, orange zest, balsamic vinegar, cinnamon sticks, and whole cloves in the instant pot. Set instant pot on the sauté setting until liquid mixture begins to slightly simmer.
  3. Once the liquid begins to simmer, add pears and switch instant pot to manual setting. Cover and lock the Instant Pot lid and set for 8 minutes.
  4. When finished, let the steam release from Instant Pot. Remove the lid. Carefully remove pears and let cool.
  5. Turn the Instant Pot to saute and allow the juices to simmer for 10 minutes, or until reduced by half. Let cool and strain out the cinnamon sticks, cloves, and orange zest.
  6. Plate poached pears, by adding pear to a plate. Drizzle liquid to coat the pears and pool at the bottom of the dish. Sprinkle with chopped pistachios.
  7. Store extra pears the extra liquid in the refrigerator.

Keywords: #pears #poachespears #dessert #lowcarb #fruitdessert #pistachio #redwine

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Almond Pear Crisp for Two

30 minutes or less, Dairy Free, Dietary, Fall, Gluten Free, Holiday, MAIN DISHES, Quick & Easy, Recipes, Seasonal
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A perfectly portioned dessert, these Almond Pear Crisps take less than 15 minutes to make!
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
My boyfriend and I created the term “hankering” when we were in the mood for something sweet. At first, it meant chocolate chip cookies, but now it has transformed into any type of dessert. He supports my sweet tooth cravings.
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
One of my absolute favorite kinds of desserts is fruit crisps. I love the soft sweet fruit under a sweet crunchy crumble.
When our hankering kicked in, having a can of Libby’s pear halves came in handy. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products, help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition, but in our case dessert ready in under 15 minutes.
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
Keeping canned fruits and vegetables come in handy since they are shelf stable. They have saved dinner time and time again.

Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
According to the Canned Food Alliance, from a nutrition and sensory standpoint, recipes prepared with canned ingredients and those prepared using cooked fresh and/or frozen ingredients rate comparable. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value.
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen

#ad Almond Pear Crisp for Two – perfectly portioned dessert #thereciperedux

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These canned pears can even be paired with the trendiest ingredients – coconut milk. In 2016’s Google trends report, coconut milk was on the list of ingredient trends. Instead of topping these Almond Pear Crisps with ice cream, try making coconut whipped cream!
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen

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pear crisp in a small white dish with a gold spoon

Almond Pear Crisp for Two

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1 can Libby’s Pear Halves
  • 1 teaspoon cinnamon, divided
  • 1/4 cup oats
  • 2 teaspoons maple syrup
  • 1 tablespoon almond butter
  • 2 tablespoons almonds, chopped
  • 1/4 cup full-fat coconut milk, chilled
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat oven to 375 degrees F.
  2. Drain and dice pears. In a small bowl, toss pears with 1/2 teaspoon cinnamon. Evenly distribute pears into two oven-safe ramekins.
  3. In a small bowl, combine remaining 1/2 teaspoon cinnamon, oats, maple syrup, almond butter, and almonds. Mix until combined, creating a crumbly texture. Add crumble on top of pears in the ramekins.
  4. Bake in the oven for 10 minutes, until crumble begins to brown.
  5. As the pear crisps are baking, beat coconut milk and powdered sugar until fluffy.
  6. Remove pear crisps from the oven and top with coconut whipped cream. Serve warm.
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Almond Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen

Chocolate Raspberry Cake Bites

Freezer Friendly, MAIN DISHES, PREP, Recipes
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Celebrate with cake! Chocolate Raspberry Cake Bites to be exact! They are like cake pops without the sticks and with a healthy twist.
Chocolate Raspberry Cake Bites via Chef Julie Harrington @ChefJulie_RD #raspberry #cake #chocolate #cakebites #bitesize #dessertI’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.
Chocolate Raspberry Cake Bites via Chef Julie Harrington @ChefJulie_RD #raspberry #cake #chocolate #cakebites #bitesize #dessert
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)
Chocolate Raspberry Cake Bites via Chef Julie Harrington @ChefJulie_RD #raspberry #cake #chocolate #cakebites #bitesize #dessert
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

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Chocolate Raspberry Cake Bites via Chef Julie Harrington @ChefJulie_RD #raspberry #cake #chocolate #cakebites #bitesize #dessert

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Chocolate Raspberry Cake Bites

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
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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

  1. Bake 9-inch chocolate cake according to package directions. Let cool completely.
  2. 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.
  3. 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.
  4. Refrigerate until chocolate has set. Store in refrigerator until ready to serve.

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

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

Chocolate Raspberry Cake Bites via Chef Julie Harrington @ChefJulie_RD #raspberry #cake #chocolate #cakebites #bitesize #dessert

Peanut Butter Cookie Dough Cups

Dairy Free, Dietary, Egg Free, Gluten Free, Recipes, Vegan, Vegetarian
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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.
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenIs 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?
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenBack 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!

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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!
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenI 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!
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenIs there a certain food you eat a unique way?

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Peanut Butter Cookie Dough Cups sliced in half

Peanut Butter Cookie Dough Cups

  • Author: Julie @ RDelicious Kitchen
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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

  1. In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
  2. Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
  3. Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
  4. 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.
  5. Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
  6. 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.
  7. 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.
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RDelicious Kitchen @RD_Kitchen
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_Kitchen

Black Forest Chia Pudding

Breakfast & Brunch, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Recipes, Snacks, Vegetarian
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For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.https://chefjulierd.com/When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.

Enjoy Black Forest Chia pudding for Breakfast or Dessert. You decide!

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It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too!
https://chefjulierd.com/Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base.
Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency.
https://chefjulierd.com/What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!

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black forest chia pudding in a glass

Black Forest Chia Pudding

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1/3 cup chia seeds
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tablespoon maple syrup
  • 1/2 cup frozen dark cherries, thawed
  • 1/2 cup plain yogurt
  • 1 tablespoon cocoa nibs

Instructions

  1. In a small bowl, whisk together chia seeds, cacao powder, almond milk, and maple syrup. Divide into two containers. Store in the refrigerator overnight for the mixture to thicken.
  2. Top chia pudding with 1/4 cup yogurt, 1/4 cup cherries, and half tablespoon cocoa nibs in each container.
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RDelicious Kitchen @RD_Kitchen
Black Forest Chia Pudding via RDelicious Kitchen @RD_Kitchen

Pumpkin Cheesecake Mousse

Dietary, Fall, Holiday, MAIN DISHES, Nut Free, Recipes, Seasonal
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Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. [No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_KitchenDid you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. [No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_KitchenThese mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.

Looking for that perfectly portioned dessert? Grab a spoon and dig into this no-bake pumpkin cheesecake mousse!

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Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency.
[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_KitchenWhen my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.
[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_Kitchen

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pumpkin cheesecake in mini mason jars

Pumpkin Cheesecake Mousse

  • Author: Chef Julie Harrington, RD
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 8
  • Category: dessert
  • Method: no-bake
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Description

Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.

Ingredients

Scale
  • 6 honey graham crackers
  • 4 oz. + 1 tablespoon vanilla Greek yogurt
  • 1 cup pumpkin puree
  • 4 oz. cream cheese
  • 2 tablespoons sugar
  • 2 tablespoons maple syrup
  • 1/2 cup silken tofu
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • (optional) whipped topping

Instructions

  1. Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
  2. In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
  3. Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.

Keywords: dessert, pumpkin, mousse, cheesecake

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Pumpkin Cheesecake Mousse via Chef Julie Harrington, RD @ChefJulie_RD #pumpkin #mousse #dessert #tofu

Peanut Butter Chocolate Chip (Chickpea) Cookies

Dairy Free, Dessert, Dietary, Make ahead, Recipes
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Baking in the kitchen brings back so many great memories. Growing up, my favorite recipe I would make with my mom is chocolate chip cookies. Over the years I’ve been tweaking that original recipe and have come up with a few alternatives over the years. My latest creation are these Peanut Butter Chocolate Chip (Chickpea) Cookies.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies Do you have a favorite family recipe? My mom’s classic chocolate chip cookie recipe is a tried and true recipe in our family. The recipe is typed up on (note: from a typewriter) paper is all torn and there are food spills and stains all over it. That’s what makes it so nostalgic.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies These cookies are always made when guests are over for any holiday or celebration. It has become a dessert staple in our house. But they are not the healthiest (hello butter-flavored shortening and sugar!). I’m all for sweets in treats in moderation, but it’s fun to recreate a classic with a healthier twist.

Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies Beans have been sneaking into more and more baked goods lately because 1) it can help reduce the amount of flour 2) beans can add a boost of protein and fiber. I used chickpeas since they have a very neutral taste and they match the color of chocolate chip cookies best.

A healthy twist to a classic – Peanut Butter Chocolate Chip (Chickpea) Chia Cookies

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Of course, I had to add peanut butter because peanut butter and chocolate is my favorite combo. And just for fun, I added some chia seeds. I really enjoy the added texture it gives to these cookies.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies These cookies are a little more dense than your typical chocolate chip cookies. Whip up a batch of these when you are looking for a little treat midweek.

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chocolate peanut butter chickpea cookies with a bite on a glass of milk

Peanut Butter Chocolate Chip (Chickpea) Chia Cookies

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 15 1x
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Ingredients

Scale
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup whole wheat pastry flour
  • 1/4 cup chia seeds
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 375 degrees. Spray 2 large baking sheets with cooking spray or parchment paper.
  2. In a food processor, puree the chickpeas until smooth, set aside.
  3. In a medium sized bowl, mix together the whole wheat pastry flour, chia seeds, baking soda, and salt. Set aside.
  4. In a large bowl, beat together the peanut butter, brown sugar, and applesauce until smooth. Add in the chickpeas, vanilla extract, and eggs. Beat until smooth.
  5. Slowly mix in the dry ingredients with a spatula until just combined. Mix in the chocolate chips. (Batter will be thick)
  6. Scoop the cookie dough batter (about 2 ounces each) onto the prepared baking sheets about 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer the cookies to a wire rack to completely cool.

Keywords: cookie, chocolate chip cookie, chia seeds, healthy dessert, dessert, chickpeas

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies

Double Layer Chocolate Peanut Butter Fudge

Dairy Free, Dietary, Egg Free, Gluten Free, Make ahead, PREP, Recipes, Vegan, Vegetarian
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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.
Double Layer Chocolate Peanut Butter Fudge via RDelicious Kitchen @rdkitchenThe 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.

Double Layer Chocolate Peanut Butter Fudge via RDelicious Kitchen @rdkitchenWhen 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.
Double Layer Chocolate Peanut Butter Fudge via RDelicious Kitchen @rdkitchenWe 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.
Double Layer Chocolate Peanut Butter Fudge via RDelicious Kitchen @rdkitchenTo 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

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Double Layer Chocolate Peanut Butter Fudge stacked on top of each other

Double Layer Chocolate Peanut Butter Fudge

  • Author: Julie @ RDelicious Kitchen
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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

  1. 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.
  2. In a food processor or blender combine 1/2 banana and chocolate mixture and blend until smooth.
  3. Pour into an 8×8 pan lined with wax paper; spread evenly.
  4. Place in the freezer for 1 hour to harden.
  5. 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.
  6. 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.
  7. (Store in the freezer)
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Double Layer Chocolate Peanut Butter Fudge via RDelicious Kitchen @rdkitchen