{21-Day Fix Approved} Vanilla Cake with Chocolate Frosting

Oh my word.  Talk about good - my family had no idea it was a healthier cake made with all clean eating ingredients!  You'll flip over this vanilla cake with chocolate frosting!! 

If you follow the 21-Day fix meal plan, you'll be happy to know that this is 21-Day Fix APPROVED. In fact, it is from Autumn's new cookbook called Fixate!  I adapted it slightly, replacing the almond an coconut flour with white whole wheat flour.  

I honestly don't do much baking anymore so when this cookbook was released, with DESSERTS, I immediately had to try most of them.  And I have!  I will be sharing more of the recipes as I make them again.  In the meantime, if you'd like to purchase the cookbook itself, click HERE.  Um, did someone say Fix approved Skinny Cocktails???

Serves 12 

{21-Day Fix Approved} Vanilla Cake with Chocolate Frosting

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided
1 cup of honey (or maple syrup)
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.  Coat a 9-inch round cake pan with non-stick cooking spray and set aside.  Combine the flour, baking powder and salt in a medium bowl and mix well.  Set aside.

In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute.  Add eggs 1 at a time, beat until blended.  Add flour mixture to butter mixture and beat until creamy.

Pour batter into prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a baking rack.

Beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy.  Add remaining 3 tablespoons of almond milk to butter and beat until blended.  Add cocoa powder, beat until blended, scraping down the sides of the bowl.

Slowly add the remaining 1/4 cup honey while beating on medium speed.  Once cake is cooled, evenly spread with frosting and cut into 12 slices.

(Source:  Adapted from the Fixate Cookbook)

Chocolate Banana "Ice Cream"

I'll admit, I was totally skeptical about this recipe when I first saw it.  There's a secret ingredient in this chocolate banana ice cream that you don't typically think of when you are making a dessert. Avocado!  Seriously!  

But I tried it.  And I'm SO glad I did.  Not only is it delicious and you cannot tell there is avocado, but my kids LOVED it!  They kept asking for more chocolate ice cream, please!!  The avocado simply makes it extra creamy...and amazing.   

So easy to make - throw all of the ingredients into a food processor and blend.  If you are like me, you might sneak a taste or two (or a bowl) before you put it in the freezer because it's THAT good. Hey, just call it soft serve! 

Makes about 3 cups 

Chocolate Banana "Ice Cream"

3 medium frozen bananas, sliced'
1 ripe avocado
1/4 cup cocoa powder
2-3 teaspoons pure maple syrup or honey

In a bowl of a food processor, combine all of the ingredients and mix until smooth.  Taste for sweetness and add more syrup if necessary.  Pour into a freezer container and freeze for about 2 hours before serving.

(Source: adapted from Diet Taste)

Popcorn with Dark Chocolate Drizzle

We love our popcorn popper!  And since we've discovered how awesome coconut oil is as a topping for our air-popped popcorn, this snack has definitely become a staple in our house.

So the other night I thought I would try something new - chocolate drizzled on top.  Sweet and salty - amazing!  

I didn't even tell my kids I was doing it.  Our popcorn maker makes 8 cups of popcorn at a time so I gave them half with just the coconut oil and salt and kept the other 4 cups aside.  And the only reason?  Because you have to wait for the chocolate to firm up in the fridge and they are NOT that patient...this way was much better, trust me.  When I placed it down in front of them, they were like, "is that CHOCOLATE - on POPCORN??"    

It was gone in seconds.  I'm not sure if my husband even got to try any - they were totally boxing him out!  A really good treat that isn't entirely bad for you.  Of course now every time I make popcorn...  

 Serves 4 

Popcorn with Dark Chocolate Drizzle

4 cups air-popped popcorn
4 teaspoons coconut oil
sea salt to taste
2 TBSP dark chocolate,chopped

Toss the just popped popcorn with the coconut oil and sea salt.  Pour out onto a baking sheet lined with parchment paper.  Heat the dark chocolate in the microwave for about 30 seconds, stirring to make sure it's completely melted.  Take a fork or spoon and drizzle the melted chocolate all over the popcorn.  Place in the fridge for 5-10 minutes or until the chocolate has set.

No-Bake Energy Bars

I can't remember the last time I bought granola bars for my family!  We seem to always have some homemade version in the house.  I love this recipe because it sneaks in flax seeds and chia seeds, which are both great sources of fiber, antioxidants and Omega-3's (healthy fats!).  

Add in peanut butter, chocolate chips and raisins and your kiddos won't know they are good for them! No processed sugars, just honey for added sweetness.  These are amazing! 

Just a bit crunchy from the seeds and chocolate chips, but gooey and dense and not dried out at all!  I kept mine stored in the fridge because they do get really soft when left at room temperature.  And I can't forget to mention that these literally take about 5 minutes to whip up!  So easy you'll never go back to store-bought again. 

Makes 9 large bars or 16 bites

No-Bake Energy Bars

1 1/2 cup old fashioned oats

1 cup natural peanut butter
1/4 cup honey
1/4 cup skim or almond milk
1/3 cup raisins
1/4 cup dark chocolate chips
1/4 cup flax seeds
1/4 cup chia seeds

In a large bowl, combine the oats, peanut butter, honey and milk; stir until mixed.  Add the raisins, chocolate chips, flax seeds and chia seeds and stir until everything is incorporated.  Press mixture into an 8 x 8-inch pan, cover and refrigerate a couple of hours, or until it hardens some.  Slice into bars or bite size pieces and keep stored in the fridge.

(Source:  adapted from Skinny Ms.)

Homemade Magic Shell

This, to me and especially my kids, IS like MAGIC!  How very cool to watch it go from runny to a crisp, chocolate shell when poured over ice cream.

Only two ingredients - chocolate and coconut oil.  Which, if you are like our house, we are never without coconut oil.  It has pretty much become a replacement for all butters and oils and we all love it!  I love knowing that this is so much better for my kids than the store-bought version full of preservatives.  

You can use dark chocolate chips, semi-sweet, peanut butter chips or even a combination!  How good would chocolate peanut butter be?! 

I store mine in a little jelly jar I saved.  Just reheat whenever you feel like a bit of ice cream, drizzle, watch the magic happen, and enjoy!!

Makes about 1 cup

Homemade Magic Shell 

1 1/2 cups dark or semi-sweet chocolate chips
2 TBSP coconut oil

Melt together in the microwave on 30 second intervals, stirring in between until completely melted. Drizzle over ice cream and store leftovers in an air tight container in the fridge.  Reheat in the microwave when serving again.

Banana Oat Bread

I don't know about you, but I can't get enough banana bread.  I always have bananas in the freezer so I can make it whenever I like.  This 'clean' version has quickly become a favorite in our house and I don't even think the kids noticed the difference in taste when I cut out the refined sugars! 

Since I make banana bread a LOT, I do try to mix it up a little with different flavors or add-ins.  I loved this oat version - and really thought it came out so pretty!

Kids loved it, husband loved it, I loved it!  Should've doubled the recipe!  Why don't I ever learn my lesson?  Banana bread freezes really well too so feel free to make 2 loaves.  Next time I surely will!

Makes 1 loaf

Banana Oat Bread

1/2 cup unsweetened applesauce

1/2 cup honey

1/4 cup coconut sugar 

1 1/2 cups white whole wheat flour

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/3 cup buttermilk*
1 cup old fashioned oats

3 very ripe bananas, mashed with a fork

Preheat oven to 350 degrees.  Using an electric mixer, combine the applesauce, honey and coconut sugar.  Sift together the flour, salt, baking powder and baking soda and add to the sugar mixture.  Add remaining ingredients; mix well.  Pour into a well-greased loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

*buttermilk substitute: 1/3 cup milk with 1/3 teaspoon white vinegar added; let sit for 5 minutes before adding

Carrot Cake Oatmeal Raisin Cookies

If you are big fan of carrot cake, you need to try these.  I have a hard time keeping these around when I make them.  My children LOVE them.  And if I told you they were a healthier cookie, I don't know that you would believe me...

NO refined sugar!  Maple syrup, cinnamon, coconut oil, raisins and of course the carrots, all give this cookie such a sweet flavor that you won't miss white or brown sugar.  These are soft and so chewy and amazing!!    

As with all of my cookies, I like them a bit underdone.  I think this actually allows them to keep a bit longer and not get dried out.  Not that it matters because no joke, they are usually gone in about a day in my house.  I've doubled this recipe plenty of times and it turns out great.  They also freeze well! So go ahead, make a double batch so you have some for later!

They do need chilled for a bit before baking.  If you chill them for longer than 30 minutes, you can flatten them down with the bottom of a glass for a flatter cookie.  Store leftovers for up to a week, but I highly doubt they will last that long.  Enjoy!

Yields 1 1/2 dozen

Carrot Cake Oatmeal Cookies

1 cup old fashioned oats

3/4 cup white whole wheat flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

pinch of salt

2 tablespoons coconut oil, melted and slightly cooled

1 egg, room temperature

1/2 cup maple syrup

3/4 cup grated carrots

In the bowl of a stand mixer, combine the oats, flour, baking powder, cinnamon and salt.  Turn the mixer on low to stir all together.  Add the coconut oil, egg, vanilla  and maple syrup and mix until just combined.  Fold in the carrots.  

Chill the dough for at least 30 minutes and preheat the oven about 1/2 way through.  Line a baking sheet with parchment and drop the cookie dough into rounded scoops on the baking sheet (I used a small cookie scoop).  Bake for 12-15 minutes and cool for 5 minutes before transferring to a wire rack to cool completely.  

(Source:  adapted from Amy's Healthy Baking)

Coconut Oil Chocolate Chip Cookies

I have been working for some time on a clean chocolate chip cookie recipe and I finally did it!  Now that I've done it, as much as I love my old chocolate chip cookie recipe, I'm not sure I'll ever go back to making them with all butter or refined sugars ever again!

Replacing most of the butter with coconut oil makes these dense and so chewy.  Straight out of the oven, a little underdone and they are amazing!  But even a couple of days later, they were soft as can be. 

You know those cookies that you buy in the refrigerator section of the grocery store?  The ones that come on a piece of cardboard and are square in shape?  So good right?  That's exactly what these cookies remind me of.

I use a small cookie scoop to drop them on the baking sheet.  I have this obsession with getting my cookies all the same size and shape!  Doesn't always happen, depending on where the chocolate chips are, but I think that I get pretty close. :)

Makes about 2 1/2 dozen

Coconut Oil Chocolate Chip Cookies

1/2 cup coconut oil, slightly softened

1/2 stick organic butter, room temperature

1 cup coconut sugar

1/2 cup honey

1 egg

1 teaspoon pure vanilla extract

2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 1/2 cups dark chocolate chips 

Preheat oven to 350 degrees.  With a hand mixer or stand mixer, combine the oil, butter, sugar and honey.  Add the egg and vanilla, mix.  In a medium bowl, combine the flour, baking soda and salt and add to the wet mixture.  Stir in the chocolate chips by hand.  Bake at 350 for 10-12 minutes.   They should be slightly underdone - do not overbake! 

Let cool on baking sheet for 2 minutes before transferring to a wire rack to cool.  Store in an airtight container at room temperature for up to a week.

Nestle Toll House Chocolate Chip Pie

I'll start by saying - not healthy!!  But so good!!!  And a little indulgence every once in awhile is ok.  Plus, it's almost Christmas...and that sort of makes it ok.  You're with family, and you're gonna indulge.  It's only human.  

I make this pie every Thanksgiving and we have it at Christmas too.  I did not add the nuts this time, but usually it's walnuts or pecans.  Pecans more so I think.

So buttery and rich and awesome with whipped cream (yes, from a can!) or ice cream.  You can serve it at room temperature or eat cold right out of the fridge...like for breakfast the next morning.  Shhh...I didn't say that!! ;)

Serves 8-10

Nestle Toll House Chocolate Chip Pie

1 unbaked deep dish pie shell, thawed if frozen

2 eggs 

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup butter

1 cup semi-sweet chocolate chips

1 cup chopped nuts

Whipped cream or ice cream

Preheat oven to 325 degrees.  Beat eggs in a large mixer bowl on high speed until foamy.  Beat in flour and the sugars.  Beat in butter.  Stir in the chocolate chips and nuts.  Pour mixture into pie shell.  

Bake for 55 to 60 minutes or until a toothpick inserted halfway between the edge and center comes out clean.  Cool on wire rack.  Serve warm or room temperature with whipped cream or ice cream.

(Source: recipe from Nestle Toll House)

{Healthier} Oatmeal Chocolate Chip Cookies

Ok, I'll admit...I didn't set out to make a healthier cookie.  But I use brown and white sugar so rarely now that I didn't even realize I was (almost) out!!  Since I was ready to make cookies, I made do with what I had...and voila!

Honey and coconut sugar were used as the replacement for the refined sugars.  I did use what white sugar I had left, but it was only 1/4 cup.  The coconut sugar is what really gives these cookies that caramel color, and an almost nutty flavor.  I loved them!  And so did the kids and in-laws that were visiting! 

Ok, there are still 2 sticks of butter...I said they were "healthier", not healthy!  I was just glad that substituting with my go-to clean sweeteners produced a great cookie.  Enjoy!

Makes about 4 dozen 

{Healthier} Chocolate Chip Oatmeal Cookies

1 cup butter, room temperature

3/4 cup coconut sugar

1/2 cup honey

1/4 cup white sugar

1 egg, room temperature

1 teaspoon vanilla extract

2 cups white whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

2 cups old fashioned oats

1 cup chocolate chips

Preheat the oven to 350 degrees.  In a large bowl of a stand mixer, cream the butter and sugars until light and fluffy.  Add egg and beat until combined, then add vanilla.  In a separate bowl, combine the flour, salt and baking soda.  Slowly incorporate the dry ingredients into the wet and beat until completely mixed in.  Stir in oats and chocolate chips by hand.  

Using a small cookie scoop, drop dough onto a cookie sheet and bake for 14-15 minutes.  Cool for 2 minutes on the baking sheet then transfer to a wire rack to cool.   

Peanut Butter Banana & Oat Muffins

I actually posted this recipe a very long time ago (if you want to see how far my picture taking skills have come, check it out here!).   Also I find it funny that I said my old version was healthy, although it was probably close to the "healthiest" thing I was making back then!  Anyway, I had a craving for them and in an effort to "clean" to them up, I revamped the recipe, but only slightly. 

I replaced the brown sugar with coconut sugar and used natural peanut butter (the 'no need to stir' kind).  The only other thing I would have kept, if I had any on hand, would have been wheat germ.  If you have some, add about a 1/4 of a cup, it certainly won't hurt and it will add iron, calcium and lots of vitamins.  

Coconut sugar is not that sweet, I use it all the time as a replacement to white and brown sugar, but let's face it, it's not the same taste AT ALL.  I think between the banana, peanut butter and vanilla, these were sweet enough for me, but you could always do 1/4 cup coconut sugar and 1/4 cup brown sugar to sweetened it up slightly.  Although, if you are like me, who is trying to cut out refined sugars all together, I think you'll be fine without it!

Yields 12 muffins

Peanut Butter Banana & Oat Muffins

3 cups old fashioned oats

1/2 cup coconut sugar

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons vanilla extract

1 cup milk

2 eggs, beaten

2 bananas, mashed

1 cup natural peanut butter

1/2 cup dark chocolate chips (optional)

Preheat the oven to 350 degrees and spray a 12-cup muffin pan with non-stick cooking spray.  In a large bowl, combine the oats, coconut sugar, baking powder and salt.  Add the vanilla, milk and eggs.  Stir until everything is combined.  Add the banana, peanut butter and dark chocolate chips (if using).  Using an ice cream scoop, fill each of the muffin cups about 3/4 of the way full. Bake for about 25 minutes until golden on top.

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No-Bake Pumpkin Spice Bites

Just let me say...OMG.  I made these for the first time a couple of weeks ago...and as soon as I run out, I make them again!  I keep these in the freezer and swear I grab one (or three) every time I'm in the kitchen.



Totally addicting!  A great snack, quick breakfast or dessert.  The chocolate chips are optional and dried fruit such as cranberries or raisins would be a good substitution.

These become very soft at room temperature.  I highly suggest keeping them in the freezer - even then, they don't get too hard to bite into it.  At the very least, keep them in the fridge.  And whatever you do, just MAKE them and keep them around for as long as pumpkin spice is the flavor of the season!    

Yields 24 balls

No-Bake Pumpkin Spice Bites

2 cups old fashioned oats

1/2 cup honey

1/2 cup pumpkin puree

1/2 cup mini chocolate chips (or dried fruit, optional)

1/3 cup unsweetened coconut flakes

1 tablespoon chia seeds

1/2 tablespoon flax seeds

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Mix all of the ingredients in a large bowl.  Scoop onto a baking sheet lined with parchment paper with a small cookie scoop or form into 1" balls with your hands.  Place in the freezer for 30 minutes before eating.  Store in the freezer or fridge (will be a little soft). 

{Clean Eating} Peanut Butter Meltaways

I wasn't really sure what to call these - they are like a cookie, but they pretty much melt in your mouth as you are eating them.  Very peanut buttery and dense.

And they sure are rich!  Make sure you have a glass of milk handy.  This recipe doesn't yield a lot, but it's really about all you need.  When I was craving something sweet, I would eat like 1/2 of one of these and I was good.

Yields 9 cookies

{Clean Eating} Peanut Butter Meltaways

1 cup natural peanut butter
1/4 cup + 1 tablespoon maple syrup
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon sea salt

Preheat oven to 350 degrees.  In a food processor, combine all of the ingredients.  Pulse until everything comes together.  Use a small cookie scoop to drop cookies onto a baking sheet.  Bake for 10-12 minutes and let cool completely before removing from cookie sheet.  Store in an airtight container in the fridge.

(Source:  Adapted from My Whole Food Life)

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{Healthier} No-Bake Cookies

I loooove a good no-bake cookie.  And if you follow this blog, you know I'm pretty obsessed with an oat/peanut butter combination.  Needless to say, I'm pretty psyched that I now have a go-to clean eating no-bake cookie to make when I'm in need of something sweet!

Little bites of yumminess!!  The chewiness of the raisins is an awesome addition and I would not recommend leaving them out (unless you despise raisins).  Store in the fridge or freezer because they get very soft and sticky at room temperature.  

Yields 12 cookies

{Healthier} No-Bake Cookies

2/3 cup coconut sugar
4 teaspoons unsweetened cocoa powder
1/4 cup fat free milk
1/4 cup natural peanut butter
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1/4 raisins

Stir coconut sugar, cocoa and milk in a microwave safe bowl.  Microwave on high for one minute.  Stir.  Add peanut butter and vanilla and stir until well blended.  Stir in oats and raisins until combined.  Using a small cookie scoop, drop the mixture onto a wax paper lined baking sheet.  Chill in fridge for about an hour (or freezer for 10 minutes) before serving.  Keep leftovers stored in fridge.

(Source:  Adapted from Ready Set Eat)

Double Chocolate Zucchini Muffins

Double chocolate muffins that are...healthy?  Yes please!!

Not only do these have a full cup of zucchini (yes, a vegetable!), but they are made using applesauce and coconut oil, honey and NO refined sugar.  They are dense and moist and a perfect breakfast on-the-go muffin.    

I suggest you double the recipe!  They freeze SO well.  I did actually double it because I had an extra zucchini I needed to use.  I'm glad I did.  They went too fast!

Yields 12 muffins

Double Chocolate Zucchini Muffins

1 3/4 cup white whole wheat flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil
1/3 cup honey
1 teaspoon vanilla
1 egg + 1 egg white
1 cup shredded zucchini (about 1 medium)
1/4 cup unsweetened applesauce
1/2 cup skim milk or almond milk
1/2 cup mini chocolate chips, divided (optional)

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with cupcake liners.  After you've peeled and shredded the zucchini, squeeze out the excess water with a paper towel (do not skip this step!).

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.  Set aside.  In the bowl of an electric stand mixer, add coconut oil, honey, vanilla and eggs; mix on medium-low until smooth and well combined.  Add in zucchini, applesauce and milk and mix again.  Slowly add the dry ingredients and mix until just combined.  Gently fold in about 1/4 cup of the chocolate chips.

Using an ice cream scoop, pour the batter into the cupcake liners, about 3/4 way full.  Evenly sprinkle the remaining 1/4 cup of chocolate chips on the top of the cupcakes.  Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.  Let cool for 5 minutes, remove muffins and transfer to a wire rack to finish cooling.

(Source:  Adapted from Ambitious Kitchen)

Chocolate Sorbet

I was so in the mood for chocolate ice cream the other day!  I remembered making Ina Garten's chocolate sorbet ages ago so I looked up that recipe again.  And in an effort to make it "cleaner" I substituted the white sugar for honey.  Perfection!!  

I used regular cocoa powder, but the added coffee makes this sorbet taste so decadent and rich - like dark chocolate!  I know they make a dark cocoa powder so you may even want to try that (and omit the coffee).  Like a grown up version of chocolate ice cream and it's so good!!!

Serves 4

Chocolate Sorbet

3/4 cup honey
1/2 cup cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon sea salt
2 cups water
1/4 cup brewed coffee

In a large saucepan, mix the honey, cocoa powder, vanilla, and salt.  Stir in 2 cups water and the coffee.  Cook over low heat until the ingredients are dissolved.  Transfer to a bowl, cover with plastic wrap and refrigerate for about an hour.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.  The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight.

(Source:  Adapted from Ina Garten)

Banana Raisin Bites

Mm...mmm...little bites of goodness!!  Simple to put together and the ingredients are everything you have in your pantry and fridge.  No sugar (except for the chocolate chips, which are optional).  

Perfect for little mouths - my kids love these!  And sure to curb your sweet tooth craving, but you don't have to feel guilty about eating them.  I also don't see why you couldn't eat these for breakfast on the go - just a mini version of a healthier muffin!

Bananas, unsweetened applesauce, oats, milk, raisins and chocolate chips (again, optional but I just can't help myself!).  If you omit the chocolate, you can use 1/2 cup of raisins.  I use all organic ingredients when I can!

Yields about 16 cookies

Banana Raisin Bites

3 ripe bananas, mashed

1/3 cup unsweetened applesauce

2 cups oats

1/4 cup skim or almond milk

1/4 cup raisins 

1/4 cup chocolate chips

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine all of the ingredients in one bowl and stir until everything is mixed together.  Using a small cookie scoop, drop the batter on a cookie sheet.  Bake for 15-20 minutes until they turn slightly golden.