Chocolate Chunk Bread

8 Slices - Approximately 117 Sugar Calories per slice with Glaze
or
8 Slices - Approximately 105 Sugar Calories per slice without Glaze
*Notes

Bread Ingredients

• 2 Cups - Almond Flour
• 1 Cup - Coconut Palm Sugar (768 Sugar Calories)
• 2 Tsp - Baking Soda
• 3/4 Tsp - Baking Powder
• 1/2 Cup - Flaxseed *Pureed
• 2 Tbs - Vanilla Whey Protein
• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1/3 Cup - Coconut Oil
• 3/4 Cup - Vanilla Unsweetened Almond Milk + 1 Tbs Vinegar
• 1 Tsp - Pure Vanilla Extract
• 1 Bar - 90% Lindt Chocolate (70 Sugar Calories)

Cream Cheese Glaze Ingredients

• 4 Oz - Cream Cheese
• 2 Tbs - Powdered Coconut Palm Sugar (96 Sugar Calories)
• 1/2 Tbs - Lemon Juice
• 1 Tbs - Vanilla Unsweetened Almond Milk
• Pinch of Salt
• 1 Tsp - Vanilla Whey Protein

Directions for Bread

1. Preheat oven to 350.
2. In a large bowl whisk together dry ingredients till well combined.
3. Then mix in the wet ingredients. Set aside for a moment to allow batter to thicken. 
4. Place chocolate bar in freezer bag. Break up bar using meat pounder or rubber mallet. 
5. Fold chocolate chunks into batter.
6. Spray a 4 x 8 loaf pan (glass) with coconut oil. Pour batter into pan and bake for 1 hour and 10 minutes. It doesn't help to test the bread to see if it's done because only chocolate comes out onto the knife or toothpick. 
7. Cool then pour glaze on top swaying the spoon. 

Directions for Glaze

1. Soften cream cheese in microwave for about 45 seconds. 
2. Using a handheld mixer, on low speed mix all the ingredients together. 
3. If it's to thick add a teaspoon of milk at a time till consistency is a little runny. 
4. There will be leftovers. Great to use on pancakes! :-D

*Puree flaxseed in a magic bullet till pureed to powder form.

*Notes - The slice could always be split in half to reduce the sugar count. However it taste so good, it would be difficult to give up the other half. ;-)

Enjoy!

Chocolate Chip Cookies

Yields 30 Cookies

Approximately 28 Sugar Calories per cookie

Ingredients

• 2 Cups + 5 Tbs - Almond Flour
• 1 Cup - Coconut Sugar (768 Sugar Calories)
• 1 Tbs - Coconut Flour
• 1/2 Tsp + 1/8 Tsp - Guar Gum
• 2 Tsp - Baking Soda
• 2 Tbs - Vanilla Whey Protein
• 2 Tbs - Flaxseed *Pureed
• 2 Tsp - Vanilla Extract
• 2 - Large Eggs
• 1 Cup - Butter melted or room temp
• 1 Bar - 90% Lindt Chocolate broken into pieces (70 Sugar Calories)

Directions

1. Pre-heat oven to 350
2. Whisk together dry ingredients
3. Add eggs, butter, & vanilla extract. Whisk till well combined. Let sit for a few to let the batter thicken.
4. Place chocolate bar in freezer bag. Break up bar using meat pounder or rubber mallet. 
5. Fold in chocolate chips.
6. Place parchment paper on large cookie sheet. Scoop 2 Tbs worth of batter onto parchment paper. I could only place 9 cookies per sheet (12 x 16 sheet) because they spread. 
7. Bake for 15 minutes
8. Let cookies cool before removing from paper. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Vanilla Chocolate Chip Milkshake

Serves 1

Approximately 40 Sugar Calories

• 2/3 Cup - Ricotta Cheese 
• 1 Tbsp - Milled Flaxseed
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 1 Tsp - Pure Vanilla Extract
• 1 Tbs - Vanilla Whey Protein
• 1/2 Cup - Heavy WhippingCream
• Amount Varies - Unsweetened Coconut Milk
• 2 Squares - Refrigerated Chocolate Squares 90% Cocoa (24 Sugar Calories)
• Landolakes Whipped-Cream

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, vanilla whey protein, vanilla extract, heavy whipping cream, chocolate squares, and flaxseed. Then fill the container up with coconut milk. Mix for a few minutes; then garnish with whipped cream.

Enjoy!

Triple Chocolate Pancakes

Yields 9
Approximately 10 Sugar Calories per pancake with Topping
Approximately 5 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 6 Tbs - Navitas Cocoa Powder
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, 6 Tbs cocoa powder, baking soda, and flaxseed.
2. In a separate bowl, whisk together eggs, and milk.
3. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
4. Use 1 chocolate square and place in sandwich bag. Pound with a mallet to break it into pieces. Then mix into batter.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and Lindt Chocolate.

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Directions for Lindt Chocolate 

1. Place 1 chocolate square into a zip-lock sandwich bag or decorating bag. Heat for 60 seconds or until chocolate has melted. Cut a small tip off the corner to drizzle over pancake. 

Enjoy!

PB Chocolate Chunk Pancakes

Yields 8
Approximately 17 Sugar Calories per pancake with Topping
Approximately 15 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 4 Tbs - Smucker's Natural Peanut Butter (48 Sugar Calories)
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, and flaxseed.
2. In a separate bowl, whisk together peanut butter, eggs, and milk.
3. Place chocolate squares into a zip-lock sandwich bag and break up into pieces. I used the handle of a screwdriver. :-)
4. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. Mix in chocolate pieces.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and sprinkle with cocoa powder. 

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Enjoy!

Peanut Butter Cup Milkshake

Serves 1

Approximately 52 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese 
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Artisana Coconut Butter
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• 2 Tbs - Smucker's Natural Peanut Butter (24 Sugar Calories)
• 1 Square - Refrigerated Lindt Chocolate Squares 90% Cocoa (12 Sugar Calories)
• Almond Meal
• Landolakes Whipped-Cream

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, coconut butter, peanut butter, chocolate square, and flaxseed. Then fill the container up with almond milk. Mix for a few minutes; make sure to scrap the peanut butter off the sides. Then garnish with whipped cream and almond meal.  

Enjoy!

Mint Chocolate Chip Milkshake

Serves 1

Approximately 36 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• Can of landolakes whipped-cream
• 1/2 Tbs - Navitas Coconut Palm Sugar (24 Sugar Calories)
• Amount Varies - So Delicious Unsweetened Coconut Milk
• 1 Tsp - Pure Vanilla Extract
• 1/2 Tsp - Peppermint Extract
• 3 drops - Green Food Coloring
• 1 Square - Refrigerated Lindt Chocolate Squares 90% Cocoa (12 Sugar Calories)

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, vanilla extract, peppermint extract, chocolate square, flaxseed, and green food coloring. Then fill the container up with coconut milk. Mix for a few minutes then garnish with whipped cream.  

Enjoy!

Banana Split Sundae Pancakes

Yields 10

Approximately 40 sugar calories per pancake with topping
or

Approximately 9 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 3 Tbs - Navitas Naturals Cocoa Powder
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs - Navitas Naturals Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1 Can - Unsweetened Coconut Milk, full fat (40 Sugar Calories)
• 10 Sweet Cherries - Put 1 on top of each pancake (55 Sugar Calories)
• 10 Strawberries - Cut up into slices (Around 130 Sugar Calories)
• 1 Banana - Cut up into slices (108 Sugar Calories)
• 2 Lindt Chocolate Squares 90% Cocoa (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• Decorating Bag

Instructions

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed and cocoa powder. 
2. In a separate bowl whisk together the eggs & milk.
3. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
4. Let batter sit for a few minutes before mixing one last time.
5. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
6. Cook for a few minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with strawberry, banana, and *coconut whip cream. Pipe on the **lindt chocolate and top with cherry. 

*Coconut Whip Cream -  Place in refrigerator previous night. Do not shake because cream has to separate from the water.  Next day scoop out the thick cream, making sure that the water stays at the bottom of can. Fluff with fork, then place back in refrigerator until pancakes are cooled. 

**Lindt Chocolate - Place squares in decorating bag. Then put in microwave for 60 seconds or until chocolate has melted. Cut tip off the end and squeeze onto pancakes.

Enjoy!

Almond Butter Banana Milkshake

Serves 1

Approximately 93 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Solgar's Whey-To-Go-Protein-Powder-Natural-Vanilla-Flavor
• 2 Tbsp - Almond Butter (27 Sugar Calories)
• 1/2 - Banana (54 Sugar Calories)
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• 1 Square - Lindt Chocolate 90% Cocoa (12 Sugar Calories)
• Can of landolakes whipped-cream
• Almond Meal
• 1 - Decorating Bag

Directions:

Prior to mixing drink together. Place chocolate square in decorating bag and warm up in microwave for 60 seconds. Leave in microwave until drink is completed.

Using a Magic Bullet, put Ricotta in first, then add whey protein, flaxseed, almond butter, and banana. Then fill the container up with almond milk. Mix for a few minutes then garnish with whipped cream, sprinkle on almond meal. Then pipe on the chocolate. Taste like drinking a candy bar.  

Enjoy!

Chocolate Coconut Milkshake

Serves 1

Approximately 28 Sugar Calories

• 2/3 Cup - Ricotta Cheese
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• 1 Tbsp -  Navitas Cocoa Powder
• 1 Tbsp - Milled Flaxseed
• 1 1/2 Cup - So Delicious Unsweetened Coconut Milk
• Can of landolakes whipped-cream
• 1 Square of Lindt 90% Cocoa (12 Sugar Calories)

Directions:

Using a Magic Bullet, put Ricotta in first, then add sugar, cocoa powder, flaxseed, and coconut milk. Mix for a few minutes then top with whipped cream and chocolate square. That simple... :-)

Enjoy!

Here's my son enjoying the healthy, scrumptious drink. He now says shake and chocolate; and he's only 22 months old.

Chocolate Almond Bites

Chocolate Almond Bites

Makes 12 Balls

Approximately 11 Sugar Calories per Ball

¼ Cup Almond Butter – 64 Sugar Calories

½ Stick Butter

1 Tbsp. Coconut Sugar – 48 Sugar Calories

2 – Lindt Squares 90% - 24 Sugar Calories

Melt butter and almond butter together for 45 seconds in the microwave. Add sugar then mix together till smooth and runny. Place in refrigerator for 30 minutes or until hardened.

Prepare a pan/tray lined with parchment paper. Once removed from fridge scoop out a teaspoon amount and roll into a ball (use 2 spoons to form) then place on parchment paper. Prepare Chocolate, by placing 2 squares of the 90% Chocolate in a piping bag. Place bag in microwave for 30 seconds at a time till chocolate is melted (about 60 second’s total). Cut the tip of the bag and squeeze chocolate on top of each ball. Place back in refrigerator to set overnight.

Enjoy!