Healthy (to die for) Shortbread

Oh, shortbread. It’s one of those things we don’t see/eat very often, but one bite of that buttery, crumbly goodness and it’s enough to throw all of those healthy habits right out of the window and dig in…hard. Just me?? Inspired by Bulletproof’s Shortbread bars (containing collagen, which is great for skin health, hormonal balance, bones and joints, and digestion) this simple, no-bake recipe is full of healthy goodness and tastes just as good as the real deal. Seriously!

Healthy Shortbread (raw & gluten-free)

Ingredients:

  • 1/2 cup raw cashews
  • 1/3 cup coconut flour
  • 3 tablespoons coconut butter
  • 2 tablespoons grass-fed butter
  • 4 pitted dates
  • 1 scoop collagen peptides (I use Vital Proteins, but this is optional/tasteless)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure maple syrup
  • dash of sea salt
  • filtered water as needed
  • coconut oil or parchment paper to coat pan

Slightly melt coconut butter and regular butter until soft or liquid and throw all ingredients together into your food processor. Mix until consistent. You may have to stop to collect mixture a few times. After a minute or two, add water by the teaspoon until mixture starts to slightly stick together into a dough (you should not need much water.) Grease a square or rectangular pan or glass container with coconut oil or cover with parchment paper to prevent sticking. Once dough is mixed and consistent, pour into pan/container. With a spoon (or your fingers!) spread and compact dough until it evenly coats the bottom (thickness doesn’t matter.) Refrigerate at least 2-3 hours. Once solid, use sharp knife or metal spatula to cut into the shape of your choice, remove, and devour.

One Healthy Breakdown: do they call it shortbread because it doesn’t last long?? ūüėČ

Decadent Chocolate Avocado Mousse

Chocolate mousse…yum….¬† Healthy chocolate mousse? Hmmm…

Avocado is the magic ingredient making this mousse light and healthy, yet decadent and delicious. If you have a couple of avocados lying around getting super soft, that’s a great excuse to make chocolate mousse (and if not, go get your hands on some and make this!)

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Ingredients: (makes 3 servings)

  • 2 ripe avocados
  • 1/4 cup cacao powder (or cocoa powder)
  • 2 tablespoons dark chocolate or cacao nibs
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peanut or almond butter (omit for nut-free)
  • 1/4 cup almond milk
  • dash of sea salt
  • optional: 1 scoop chocolate protein powder and/or collagen peptides for added protein

Instructions:

Combine and melt chocolate/cacao nibs, coconut oil, and honey/maple syrup together on stove or in microwave. Add all ingredients into blender/food processor and blend until consistent. Refrigerate at least 25 minutes and devour. Top with chopped nuts and/or granola if you’d like.

One Healthy Breakdown: there are many delicious ways to eat avocado, but this is the most decadent way by far!

No Bake Chocolate PB & J Cups

Introducing Lisa Hayim, founder of The Well Necessities, and her Chocolate PB & J Cups that are sure to make your mouth water…at least ours did.

These are seriously my most loved dessert creation, so easy, and come out so damn good!

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Recipe: (makes six PB & J cups and takes about one hour)

Ingredients:

1 cup chocolate chips
1/4 cup almond milk
2 tablespoons jelly
1/4 cup powdered peanut butter OR 4 tablespoons peanut or almond butter
2 tablespoons water
6 cupcake tins

Instructions:

1. Add almond milk to chocolate and heat until just melted and smooth. Use a fork to mix.

2. In a separate bowl, mix peanut butter with water until creamy.

3. Using half of the chocolate mixture, evenly distribute into the cupcake tins, spreading so that it is even on bottom, about 1/2 inch thick.  Place in freezer for 10-20 minutes until cool.

4. Remove cups from freezer, add jelly to each cup,(about 1/4 inch thick) and add remaining chocolate on top. Place in freezer again about ten minutes until cool.

5. Evenly distribute the peanut butter mixture on top of each cup.

6. Place in freezer to harden and enjoy in 30 minutes!

One Healthy Breakdown: dessert done right, RD approved and delicious!

* Lisa Hayim is the founder of The Well Necessities and TWN Collection. She is a Registered Dietitian and Nutritionist in New York City and created The Hugly (healthy ugly) cookie.

 

Banana Almond Butter Cookies

Banana Almond Butter Cookies? Why, yes, thank you. Megan of ‘Megan’s Morsels’ shares her super simple recipe for these delicious (and nutritious) treats!

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Ingredients:

  • 1 fully ripe (slightly brown spotted) banana, mashed
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 scoops high quality vanilla protein powder
  • 1/2 tbsp aluminum free baking powder
  • 1/2 tbsp baking soda
  • 2 tbsp cinnamon
  • 1/3¬† cup pure maple syrup (or more for sweeter)
  • 2 or 3 spoonfuls of almond butter (yum!)

Instructions:

  • Preheat the oven to 350 degrees and line a cookie sheet with parchment paper
  • Combine all the ingredients in one bowl and mix thoroughly until you achieve a thick cookie dough consistency
  • Form balls with the dough and then flatten to make cookies and place on the parchment paper lined cookie sheet
  • Bake for 10-12 minutes or until slightly firm and even a little golden brown on top
  • Remove from the oven and enjoy!

One Healthy Breakdown: these cookies are perfect for any time of day!

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*Megan Marcotrigiano is a health coach and Pilates instructor. She also makes and sells organic, gluten and dairy free treats known as Megan’s Morsels.