Chocolate Peanut Butter Mousse [Fast and Healthy!]

Since seeing this recipe a little over a month ago, I've already made it three times! This chocolate peanut butter mousse is rich and delicious with a wonderful smooth texture. It also takes literally 1 minute to put together, which makes it perfect for Friday night when you want dessert but are too tired for anything complicated.

So what makes this healthy? It's full of protein, healthy fats, and natural sweeteners. The fats and protein help to make it taste rich and satisfying. The natural sweetener gives it enough sweetness to make it dessert, but doesn't make it taste overly sweet. There are only 4 ingredients in this little gem of a dessert-- cocoa powder, peanut butter, maple syrup, and silken tofu. Yes, tofu! If you are not a tofu fan don't worry, you can't taste it in the end result. 

If you are looking for a new healthier dessert to try, and you are a chocolate peanut butter fan, please try this! Let me know what you think. Also, if you want to try more tofu pudding, try my recipe from last summer for banana pudding!

Chocolate Peanut Butter Mousse [Fast and Healthy!]

serves: 4-6

Head to A Couple Cooks for the recipe and beautiful photos: Chocolate Peanut Butter Mousse Recipe 

Kaitlyn's Notes:

• You can definitely taste this straight out of the blender, but I do think it's better if you let it sit in the refrigerator for 30 minutes.  
• I've kept this in the refrigerator for three days and it still tastes just as good to me on the third day. With the tofu, not sure I'd keep it longer than three days.
• Mark liked this too! (though he won't choose this over ice cream ;) )

Dark Chocolate Cookies [Gluten-Free!]

These dark chocolate cookies are rich and dense with a great fudge-y texture.  The fact that they are gluten-free is a bonus, but trust me they are very good and not just for a gluten-free cookie!

I've made these a number of times and shared the recipe with a few others as well.  Everyone who has ever made them or tried them has given them great reviews.  Definitely give them a try if you are a chocolate lover.  Enjoy!

Dark Chocolate Cookies [Gluten-Free!]

yield: about 20-24 cookies

INGREDIENTS

• 1 1/2 cups semisweet chocolate chips (about 9 ounces), divided [make sure certified gluten-free if this is relevant]
• 3 large egg whites
• 2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

DIRECTIONS
1) Preheat your oven to 350F.  Line 2 baking sheets with parchment paper/baking mats or spray with nonstick cooking spray.

2)  Melt 1 cup of the chocolate chips in the microwave.  This will take about 2 minutes on high, but check and stir every 30 seconds.  Set aside to cool slightly.

3) Fit your stand mixer with the whisk attachment.  Beat the egg whites until they form soft peaks, about 3 minutes.  Add 1/2 cup powdered sugar.  Continue beating until the mixture resembles soft marshmallow creme.

4)  In a separate bowl, whisk together 1 more cup of powdered sugar, cocoa powder, cornstarch, and salt.

5)  On low speed, beat dry ingredients into the egg white/sugar meringue until combined.  Add melted chocolate and remaining chocolate chips and stir to combine.  The dough should be fairly stiff, but still a little wet.

6) Put remaining powdered sugar in a small bowl.  To make the cookies, roll about 1.5 tablespoons of dough into a ball, and then roll in sugar.  Place on the prepared baking sheet and press down on the top of the cookie to flatten slightly.  Repeat with remaining dough, evenly spacing the cookies on the baking sheets.  Note: you will probably not use all of the remaining sugar!

7)  Bake cookies in the preheated oven for about 10 minutes, until the cookies are puffed and the tops are cracked.  Remove from the oven and let cool on the baking sheets for at least 10 minutes.  Then, transfer to a cooling rack to cool completely.

These keep well at room temperature for at least 3 days.

(recipe adapted from epicurious)

Banana Pudding

I've already mentioned this banana pudding multiple times on the blog because I've become pretty obsessed with it.  The fact that I don't really like bananas makes this whole obsession pretty mysterious, but what can I say- it's delicious!  The recipe came from chocolate covered katie, but I wanted to put in writing the specific way that I've been making it.

Traditional banana pudding has chunks of banana and vanilla wafers mixed in.  I prefer this plain or topped with blueberries.  I really have to work hard to make it last for four days (hiding it way in the back of the refrigerator helps).  I love that it is a good source of protein and vitamins and what some people claim is a healthy fat (coconut butter).  That's more than you get from most desserts!

Banana Pudding

serves: 4

INGREDIENTS

• 2 very ripe bananas, mashed with a spoon (the riper the better)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons coconut butter
• 1 11.5 ounce package silken tofu (I use the kind from Trader Joe's-- it is sold in a box and not refrigerated)
• 2 tablespoons granulated sugar
• optional:  1/8 teaspoon turmeric (helps to make it a bit more yellow)

DIRECTIONS:
1) Combine all ingredients in the bowl of a food processor and process until completely smooth, about 2 minutes.

2)  Serve immediately or store in the refrigerator for a few days.  The top layer of the pudding will turn brown in the refrigerator from the bananas, but it still tastes excellent.

(recipe barely adapted from chocolate covered katie)

Desserts for a Wedding

Back in the winter, my cousin Whitney asked me if my mom and I would make the desserts for her and Jesse's casual wedding.  Of course we said yes!  My mom had made cupcakes for my wedding, and I was so excited to have the chance to do this for Whitney and Jesse.  In this post I want to outline our process a bit, plus give links to all the recipes we used for the desserts.  I'll start with the recipes, and then outline the process we used for anyone who might be interested in doing this themselves!

Whitney and Jesse's Wedding Desserts 

1)  Hummingbird Cupcakes  (this is a banana/coconut/pineapple cupcake)

We used this recipe for the cake, then topped each cupcake with a layer of pineapple curd.  Finally, we frosted each cupcake with this frosting (made with half butter/ half shortening and a couple drops of coconut extract).  *Note- shortening helps to prevent melting if it's going to be hot!*

2)  S'Mores Cupcakes (use a kitchen torch to achieve the toasted look on the top!)

We made this recipe.

3)  Lemon Raspberry Cupcakes

We made this recipe for the cake/filling and this recipe for the frosting (made with 1/2 cup vegetable shortening and 1/2 cup lemon curd + 1 teaspoon vanilla extract + 3 teaspoons lemon emulsion added at the end), topped with raspberries.

4)  Toffee Crunch Cupcakes

We used this recipe for the cake/ganache and this recipe for the frosting (used half butter/ half shortening and added a few tablespoons of salted caramel made without a vanilla bean).

5)  Toffee-Crunch Two Layer Cake

We used this recipe for the cake/ganache and this recipe for the frosting (used half butter/ half shortening and added a few tablespoons of salted caramel made without a vanilla bean). 

The cupcake recipe as written was exactly enough for two 9-inch layers.  I found this tutorial helpful as I planned out what I was going to do.  Here is how I put the cake together:

1. Make the two layers of cake.  Remove from pans and let cool.  Transfer to the freezer to partially freeze.  
2. Cut each layer in half with a long serrated knife.  Top three of the cake layers with a thin layer of ganache (all but the top layer).  Refreeze.  It helps if you keep each cake layer on a 10 inch cake circle.
3. To build the cake, start with the bottom layer on a 10 inch cake circle.  Spread with a layer of frosting and sprinkle on toffee bits.  Top with next cake layer and repeat.   Top with next cake layer and repeat.  Top with final cake layer (but don't add frosting or anything yet).  Freeze everything.
4. Top whole cake with a crumb coat of frosting.  Refreeze.
5. Top whole cake with real layer of frosting.  Don't put much frosting on the top of the cake since it will later be covered with ganache.  Lightly press toffee bits onto sides of cake.  Don't worry when they get all  over the place  (haha!).   Decorate edges with frosting.  Refreeze.
6. Pour ganache onto top of cake and put more toffee bits in the center (ganache should be pour-able but not at all hot).
7. Freeze until night before wedding.

6)  Buckeye Brownies

We made this recipe.

7)  Blueberry Pie Bars

We made this recipe, though used more egg in order to help the "crumble" stay together better.  

Every dessert was delicious and I would recommend all  of them.  The toffee crunch cupcakes went the fastest, but that is partly because there were the fewest number of them and with the toffee bits on the sides they look extra visually appealing.  Now for how we did this...

Making a Wedding Dessert Buffet

Step 1: "Rough Draft" Plan

Whitney liked the idea of having a variety of desserts (as opposed to a big traditional wedding cake), but besides that she was pretty open about what specifically we made.    As soon as she asked us, my mom and I started brainstorming desserts that would work.  The criteria:

1. delicious (obviously)
2. easy to make single servings in advance (no cutting/serving day of)
3. can stand up to the heat (a late June wedding could be very hot!)

In March, my mom and I sat down to make a rough draft plan.  We made a list of all of our ideas and slowly narrowed it down.  We decided on four different cupcakes (two chocolate based, two fruit based), and two non-cupcake desserts (one chocolate based, one fruit based).  We also decided on bowls of strawberries since June makes us think of strawberries and they are a great healthy dessert option.  A couple of the desserts we  hadn't made before, so we decided in the next couple of months that we would test them.

We also planned out the presentation of the desserts.  We decided we wanted a large central display for the cupcakes, and then platters and other stands for the rest.  My amazing dad built the large central display with masonite cake boards and pvc pipe as inspired by a stand I found here.  I also decided to make labels for each dessert since we would be having multiple desserts that are not necessarily traditional, so people would know what they were eating!

Step 2:  Test any New Desserts

We each tested the desserts we hadn't made before that were on our list.  Most were great, but we decided to eliminate the espresso macarons that we had initially been thinking about.  They are a super finicky cookie, and we decided it would add unnecessary stress in the week before the wedding to try to make them.  I had Whitney try a couple of the other desserts since we live nearby.  With positive feedback from the bride we knew we were good to go!

Step 3:  Finalize Plan

We finalized the desserts we were going to make, decided on the numbers of each, and split up the responsibilities.  Whitney was anticipating 130 people at the wedding.  We knew that with a variety of desserts many people would try more than one, so we made enough for two per person.  The final plan was:

• 48 hummingbird cupcakes
• 48 s'mores cupcakes
• 48 lemon raspberry cupcakes
• 24 toffee crunch cupcakes
• toffee crunch two-layer cake (for traditional "cake cutting" and for W+J to save for anniversary)
• 48 buckeye brownies
• 48 blueberry pie bars
• strawberries

We did end up having extra desserts, but somehow that is never a problem :).  If I were to do this again I would make the same number.

Step 4: Plan for Shopping/ Baking

The great thing about baked goods is that they freeze very well.  Did you know you can freeze a frosted cupcake and it will taste delicious when allowed to defrost at room temperature?  A big chest freezer is your best friend with this task.  I was able to make desserts for two weeks prior to the wedding and I had plenty of room to store dozens of cupcakes and desserts until the afternoon of the wedding.  If you do this, I would not recommend making anything more than a month prior to the event.

Before baking, I looked through all the recipes I was going to be making and made a list of all the ingredients I would need and went shopping.  There's nothing more annoying than running out of sugar in the middle of a recipe! (I needed 4+ pounds of butter, 7+ pounds of sugar, and 30+ eggs just for my half of the desserts!)  

I also planned out when I would make each dessert or part of a dessert.  Most of the recipes had multiple components, so I split them up over multiple days.  I strongly recommend making and freezing the cake part of cupcakes on one day and then frosting and refreezing on another day!  This makes it much easier and there is zero risk of the frosting melting as you put it on the cupcakes.

Step 6: Bake

Once everything was planned, the actual baking wasn't difficult.  The hardest part was trying not to stress about various things not coming out perfectly (thanks to Mark and my dad for telling me and my mom to calm down!).

As I made the cupcakes, I stored them in these plastic cupcake carriers (very inexpensive, and even reusable).  This makes them easy to move around.  I even frosted them while they were in the containers.  For the bars, I cut them into squares and put them onto a baking sheet and froze them.  Then, I transferred them to gallon size freezer bags, and stored in the freezer.

Step 7: Wedding!

We left the cupcakes in the freezer until we left for the wedding.  They only take a couple of hours to defrost when it is hot out.  We took the 2-layer cake out of the freezer the night before and left it on the counter to make sure it wouldn't be frozen in the middle.  Then, we left it in the refrigerator for the afternoon before the wedding so the frosting would harden up.  

Step 8:  Freezing the Two-Layer Cake for the Newlyweds

W+J ate one piece of the cake at their wedding, and I brought the rest home for them.  I froze it overnight and then cut it into slices the next morning.  I wrapped each slice in plastic wrap, put the slices into freezer bags, and stored in the freezer for the newlyweds!  My hope is that by wrapping each slice individually, it will last longer in the freezer and be easier from them to take out only the number of slices they want as they eat it.

Congrats Whitney and Jesse!  We had so much fun making these desserts and were thrilled to be a part of your wedding day! :)

Almond Oat Chocolate Chunk Cookies

A few weeks ago I won a tin of cookies from the Momofuku Milk Bar in NYC.   They were called "Perfect 10 Cookies", consisting of 10 ingredients.  They also happened to be gluten free and vegan.  They were a bit crunchy (in a shortbread sort of way) and not too sweet, but had lots of oat and almond flavor.  Though they were pretty different from the cookies I typically make, they were really tasty (and sometimes it's nice to have something different!). Mark and I both enjoyed them and quickly polished off the tin.  The recipe was posted online, so I knew I wanted to try to make them.

The original recipe makes 20 LARGE cookies.  I scaled down the recipe and modified it slightly.  I've tried it a few times now, and we aren't sick of the cookies yet!  I've also shared them with four other people and everyone has been a fan.  They are hearty and full of healthy fats and fiber, so you don't have to feel too guilty indulging.  Also, because they are vegan and have no eggs, you can eat as much as the cookie dough as you want!   If you or someone you know eats gluten free or vegan, these are a great dessert/snack recipe to have on hand.  But even if you aren't gluten free or vegan, I encourage you to make these because they're really good!

Almond Oat Chocolate Chunk Cookies
*gluten-free and vegan

yield:  about 30 2 1/2 inch cookies

INGREDIENTS:

• 2 1/3 cups whole almonds, divided [I used raw, I'm sure roasted would be fine]
• 2 1/2 cups oats, divided [if gluten-free is important, make sure to use certified gluten-free oats]
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1/8 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon espresso powder [optional]
• 4 teaspoons vanilla extract
• 1/4 cup olive oil
• 1/4 cup coconut oil, melted [or, you could use more olive oil]
• 1/3 cup agave [or maple syrup]
• 1/2 cup chopped chocolate/mini chocolate chips [I used dark chocolate]

DIRECTIONS:

1)  Combine 2 cups almonds and 1 1/2 cups  oats in a food processor.  Process for about 30 seconds until they are very finely chopped, almost like a flour.  Add remaining almonds and process for a few more seconds until those almonds are roughly chopped.  Transfer to the bowl  of a stand mixer (or another large bowl).

2)  Add remaining oats, salt, cornstarch, baking soda, baking powder and espresso powder to almond and oat mixture.  Mix with the paddle attachment (or with a large wooden spoon) until combined.

3)  In a small bowl, combine vanilla, olive oil, coconut oil, and agave.  Pour over dry ingredients and mix with paddle attachment (or wooden spoon) until combined.    Add in chopped chocolate and mix to combine.

4)  Turn onto a clean work surface.  At this point the mixture will look wet and be slightly sticky.  [It sort of looks like bird food, right?  It tastes really good- try it!]

5)  Use a rolling pin to roll the dough into an even 1/2 inch thickness.  Use your hands to press in around the sides to make sure the dough is really compact.

6)  Preheat oven to 300F.  Line 2 baking sheets with parchment paper or baking mats.  Use a biscuit cutter (I used a 2 1/2 inch size, a drinking glass or other cookie cutter would also work) to cut out cookies and transfer to baking sheets.  They stuck to the inside of my biscuit cutter when I did this, so I was able to transfer them and pop them out.  If they are completely falling apart, make sure the dough is compact enough.  Re-roll/press dough as necessary until you have used all the dough to make the cookies.   The cookies won't expand much as they bake, so they can be fairly close together on the baking sheets.

7) Bake cookies one tray at a time in preheated oven for 12 minutes each. They will look very slightly brown.  Let cool for a few minutes on the baking sheet.  Then transfer to a wire rack to cool completely.

8)  Store at room temperature for a few days or in the freezer for longer storage (to  heat them up from the freezer, try toasting them on "dark" in a toaster oven directly from the freezer-works great!).

(recipe adapted from the Momofuku Milk Bar)

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

These days it seems that more and more people have some level of sensitivity to gluten.  While I am lucky enough to still be able to eat gluten without trouble, I do know people who can't have it.  I am always on the look out for good gluten-free recipes, especially desserts, that I can make to share with the gluten-free folks in my life!  These cookies are a great treat, and definitely hold their own next to a traditional flour-filled oatmeal cookie.  

I don't know a ton about gluten and gluten-free baking, but I do know a bit.  I know that a lot of gluten-free dessert recipes call for non-traditional ingredients like xanthan gum, which can be annoying.  Luckily, all of the ingredients in these cookies are foods you have heard of!  Instead of flour, these cookies use oats and almonds.   Oats are naturally gluten-free; however, if anyone eating these is severely allergic to gluten, you should make sure to get certified gluten-free oats.  Traditional oats are processed in facilities that also process wheat, and that trace amount of wheat can affect some people.  For the same reason, you should make sure that the chocolate you buy is certified gluten-free.  Also, when you are making these you should make sure  that all the tools/bowls/etc. that you use are thoroughly clean and haven't come in contact with flour.  

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

yield: 16 small cookies

INGREDIENTS:

• 3/4 cup + 2 tablespoons gluten-free rolled oats
• 1 cup gluten-free rolled oats, coarsely ground in a food processor
• 1/2 cup almonds, ground in a food processor for one minute to make a flour
• 1/4 cup brown sugar
• 1/4 cup chocolate chips of choice (make sure gluten-free)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg at room temperature (if not a room temperature, put in a small bowl with warm water while you prep the other ingredients)
• 1/4 cup unrefined coconut oil, melted for 30 seconds in a microwave
• 2 tablespoons honey
• 1 teaspoon vanilla extract

DIRECTIONS:

1) In a medium bowl, mix together the oats, ground oats, almond flour, brown sugar, chocolate chips, cinnamon, baking powder, and salt.

2) In a small bowl, whisk together egg, coconut oil, honey, and vanilla until combined.

3)  Pour the wet mixture over the dry mixture and stir until combined.  It will be clumpy.  Put the bowl in the refrigerator for 10 minutes.

4)  Preheat your oven to 350F.

5)  Line a baking sheet with a baking mat or parchment paper (or spray with cooking spray).  Use a tablespoon scoop or your hands to portion the cookie dough into balls.  You should have about 16 small cookie dough balls.  Evenly space on a baking sheet.  Use your hands to flatten each dough ball into a round disc, about 3/4 inch thick.

6)  Bake in the preheated oven for 10 minutes, until the bottom of the cookies are light brown.  The tops of the cookies will not look brown yet.  Remove from the oven and let cookies cool on the rack for about 10 minutes until set.

(recipe adapted from edible perspective)

Lemon Poppy Seed Muffins

Lemon poppy seed muffins are one of Mark's favorite foods.  When he was little, his dad used to take him out for muffins on Wednesday mornings and Mark's favorite was lemon poppy seed.  The bakery has long since closed, but these muffins still hold a special place in Mark's heart.  When Mark first told me this story a few years ago, he said that no lemon poppy seed muffins have lived up to his childhood memory.  Up for the cooking challenge, I did some research into "the best" lemon poppy seed muffins and made them.  The verdict was they were good, but not quite right.  Ever since then I've been reluctant to make them because I didn't want to make a muffin that was just "good".  But... over the past month or so Mark has reminded me more than once how much he likes lemon poppy seed muffins.  So, I finally took the hint, found another recipe, and made them.

The verdict?  They are good!  They are light and have a nice lemon flavor.  Mark says he likes them in particular because they are not too sweet.  In fact, the only difference he could think of between these muffins and the muffins from his youth are that they are not as big.  Not too bad!  These muffins really are very good (and unfortunately not healthy!), but more importantly they bring back great memories.

Today is Groundhog Day and apparently the groundhog predicts an early spring this year.  If you are already wishing for warmer days, these muffins just might do the trick.  Even though citrus season is in the winter, the light flavors remind me of the warmer climates that citrus comes from!  The first house Mark and I rented together had a lemon tree out back-- that is one of the food things I for sure miss about California!   (that and the Milk Pail Market... sigh...)

I found this recipe over at Annie's Eats and didn't modify it at all.  I used plain greek yogurt for the yogurt.  Head over there for the recipe for lemon poppy seed muffins.  And if you've never looked at her site before you should look around- she has a lot of great recipes and I've been reading her blog for years.  Hope you enjoy these muffins!

Also, here is a picture of the view of the river across the street from our living room window- not quite a lemon tree, but pretty awesome. :)

Healthier Brownies

After making the Healthier Chocolate Chip Cookie Bars last week and being pretty impressed, I was curious to try these brownies, featuring black beans.  There are lots of recipes for black bean brownies out there, and Katie at Chocolate Covered Katie worked very hard to make sure that her recipe came out great.  I made her recipe almost as written, with some slight alternations.  The ingredients below show how I made the brownies.

After tasting these I do have to admit, they are very good.  Now, if you want the ultimate brownie, I would recommend this recipe for brownies from King Arthur Flour.  Anyone who has ever tried those King Arthur Flour brownies have proclaimed them the best ever.  Of course, the reason the are the best ever is because of large amounts of sugar and butter.   These Healthier Brownies are not only healthier, but also delicious.  They definitely satisfy your chocolate cravings without making you feel like you should only have them once a year.  Keep in mind, they aren't "healthy", but they definitely are healthier.  If you've got to have dessert, this one's not such a bad one to have!  The Healthier Brownies have 120 calories and 6 grams of fat.  As a comparison, the King Arthur Flour brownies have 260 calories and 17 grams of fat (8 grams of sat fat).

These Healthier Brownies are fudgy and chocolately, and best served slightly warm.  The only piece of equipment that you MUST have to make these is a food processor.  You need to process all of the ingredients thoroughly or else they won't work out.  Besides that, they are easy to put together and taste great.  I definitely recommend giving them a try.  Don't forget to eat them slightly warm!  The bits of melty chocolate are awesome.  And definitely have a glass of milk close by :)

Healthier Brownies

yield: 12 brownies (decent-sized!)

INGREDIENTS:

• 1 can black beans, rinsed well and drained
• 1/2 cup oats (old-fashioned or quick)
• 3 tablespoons dutch process cocoa powder (such as Hershey's Special Dark)
• 1/3 cup maple syrup
• 2 tablespoons granulated sugar
• 2 tablespoons peanut butter
• 2 tablespoons vegetable oil
• 1/2 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

DIRECTIONS:

1)  Preheat oven to 350F and spray an 8x8 baking pan with cooking spray.

2) Put all ingredients except chocolate chips into a large food processor.  Process for a few minutes until completely smooth, stopping every so often to scrape down the sides of the bowl.  

3)  Pour the batter into a bowl and add the chocolate chips.   Stir until combined and then transfer the mixture to the baking pan.

4)  Bake in the preheated oven for 15-18 minutes.  Let cool about 30 minutes before cutting.  You could cut them earlier, but they will be very gooey and it will be hard to get actual pieces.  Of course, this is not the worst thing in the world!  :)

5)  Store uneaten brownies in the pan covered in plastic wrap at room temperature for a few days.  Reheat for 20-30 seconds in the microwave before serving.

(recipe adapted from Chocolate Covered Katie--- thanks to her for such a great recipe!)

Healthier Chocolate Chip Cookie Bars

Every night after dinner I crave dessert.  I know it's not good for me to have a rich dessert every single night, so I try to find healthier alternatives.  Sometimes I can satisfy the craving with warmed applesauce or a scoop of maple cinnamon almond butter.  Both of those are sweet and are some of my absolute favorite foods.  BUT... they are not chocolate.  Nothing compares to chocolate.  Especially a warm, gooey, chocolate chip cookie. Just thinking about it makes my mouth water!

This recipe is a healthier version of a chocolate chip cookie in bar form.  The bars are definitely best warm, when they are bars of gooey, chocolate-y goodness.   They are admittedly not as good as a rich chocolate dessert made with lots of butter and sugar; however, they are pretty darn good.  One of these bars helps to satisfy the chocolate dessert craving and they actually have some nutritional benefits like protein and fiber.

These bars are made with no flour and very little added sugar.  The sweetness comes from dates and applesauce and the texture comes from chickpeas and oats.  They do have fat in the form of peanut butter and oil (and chocolate), because you've got to make them taste good somehow.  Sound weird?  Well, it for sure sounded weird to me too.  I had this recipe bookmarked for at least 6 months before trying it, but I'm glad I did.  Give these bars a try and let me know what you think!

Healthier Chocolate Chip Cookie Bars

yield: 12 bars

INGREDIENTS:

• 1 can chickpeas, drained and rinsed
• 1/2 cup oats (old-fashioned or quick)
• 1 cup pitted dates 
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons unsweetened applesauce (I use homemade, but you could use store bought)
• 1/3 cup milk of choice
• 1 tablespoon canola oil
• 1 tablespoon peanut butter
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips

DIRECTIONS:

1) Preheat oven to 350F and grease an 8 inch square baking dish with cooking spray.

2) Combine all ingredients except chocolate chips in a high powered food processor.  Blend until very smooth and no date pieces remain.  Note: if you have a smaller sized food processor, blend in two batches.  

3) Transfer batter to a bowl and stir in the chocolate chips.  Then, transfer to the baking dish.

4) Bake for 30-35 minutes in preheated oven until light brown and set in the middle.  

5)  Cool at least 10 minutes before cutting.  Cut into 12 bars and serve.  Store leftovers covered on the counter for a few days. (I haven't tried it, but I would recommend the freezer for long term storage).  Reheat in the microwave until warm for 20-30 seconds before serving.  

(recipe adapted from Chocolate Covered Katie)