Tag Archives: Sweetleaf Stevia

October 16, 2015 · 5:54 pm

PB CUP / FUDGE RECIPE – Healthy Halloween Candy

I teamed-up with Nuts.com in an attempt to make Halloween less scary for your waistline. Nuts.com has been working hard on their Healthy Snack Page and I am happy to help spread the word.

Of course when you think of Nuts.com you think of nuts. One of the world’s best flavor combos in my opinion is PB and C. Who doesn’t love peanut butter and chocolate (other than my very own daughter…what???).

I set off on a quest to make a healthier peanut butter cup / peanut butter fudge and the results taste amazing if I do say so myself. My son offered to eat all of them (such a kind boy). What’s even more awesome is how quickly these come together.

It’s up to you whether or not you add chocolate. These cups / fudge taste great either way.

INGREDIENTS – Makes 10

40g dark chocolate

2Tbs (28g) raw cacao butter

1/4c (64g) peanut butter (crunchy or smooth)

1/4c (24g) peanut butter powder

1/2 dropperful Liquid Sweetleaf Stevia (English Toffee flavor is my favorite)

Method

If using the chocolate, place 4 grams of chocolate into each of the 10 candy molds (I used THIS one). Microwave in 15 second increments to melt (you have to be REALLY careful not to burn the chocolate in the microwave). Once sufficiently melted, spread the chocolate and place the mold into the freezer.

In a double boiler melt the cacao butter, chocolate, and peanut butter powder stirring constantly with a whisk.

Once melted, remove the molds from the freezer and divide the peanut butter mixture evenly between the 10 candy molds.

Place the candies in the fridge to set-up. Store uneaten candies (if there are any) in the fridge or freezer.

Nutrition Information:

Per Candy (Chocolate & PB) – 82 cal / 2.7C / 3P / 6.8F

Per Candy (Just PB Mixture) – 75 cal / 1.8C / 2.8P / 6.3F

Low Cal Chocolate Pudding Recipe

This recipe couldn’t get any easier. I have been eating this for dessert lately and can’t believe how good it is for how few calories there are. Is it the exact same as regular pudding taste-wise?…No, but it is pretty darn good.

INGREDIENTS

1 1/2 cup almond milk
2Tbs. cocoa powder (I like THIS one by Valrhona)
1 tsp. xanthan gum
Sweetleaf Stevia to taste (THIS one is my favorite)

Possible add-ins:

Chia seeds (I use 15g)
PB Powder
Organic Flavors like mint, almond, butterscotch, cherry

Place the almond milk, cocoa powder, xanthan gum, and stevia in the blender alond with 4 drops of organic flavor (if using). Blend until nice and creamy. If adding chia seeds, pour them into the blender with the pudding and pulse very quickly (you want to mix them in, but not blend them).

When I make the pudding with the chia seeds I like to pour the mixture into a container and put it in the fridge to allow the chia seeds time to expand.

Thanks it!

Here are the macros for the pudding:

Here are the macros for the pudding WITH 15g of chia seeds:

6 Comments

Filed under Dessert, Dip, Gluten Free, Paleo, Pudding / Mousse, Recipes, Vegan

Tagged as chocolate pudding recipe, healthy chocolate pudding recipe, IIFYM, low cal chocolate pudding recipe, low calorie chocolate pudding recipe, macro friendly recipes, paleo chocolate pudding recipe, silk almond milk, Sweetleaf Stevia, valrhona, valrhona cocoa powder, vegan chocolate pudding recipe, xanthan gum

August 18, 2013 · 9:41 pm

TROP POPS

A while back I saw a Pin on Pinterest that looked really good. That pin served as the inspiration for this wonderful Tropical Popsicle….they are so simple and taste REALLY good!

Warning: If you don’t like coconut, these aren’t for you!

INGREDIENTS – Makes 6-8 Popsicles

1 can full fat organic coconut milk

1 bag frozen pineapple (10 oz.)

2 Sweetleaf stevia packets

Blend the above ingredients in your high speed blender until fully incorporated.

Pour into Popsicle molds.

Freeze.

Enjoy!

VEGAN CHOCOLATE MOUSSE CUPS – Using Sweetriot Chocolate

I thought I would share with you the dessert I made for us to have tonight after our Christmas Eve meal. With all of the treats we have been indulging in, I wanted to offer a yummy dessert, but have it just be a few decadent bites vs. a huge piece of cake or pie.

I based the recipe for my “Healthier” Chocolate Mousse on my Chocolate Mousse Frosting recipe (click HERE for that recipe). I made some alterations to the recipe to make it slightly sweeter and more chocolaty…think dark chocolate.

This mousse is firm, but that is how I wanted it so it would retain its shape when piped.

I used Sweetriot Dark chocolate to make the mousse and I have to tell you that their chocolate absolutely rocks my world and it is vegan, gluten-free, kosher, and their company is carbon-free to boot.

I like to consider myself a bit of a chocolate aficionado and this chocolate hits the mark. Not only is their chocolate amazing, but they are amazing too!

They use premium, high quality, and all-natural ingredients.
They believe in fair trade with developing countries.
They celebrate culture and diversity through their products.
They create sweet experiences for their customers, partners and employees.
They are socially responsible.
And they are young at heart, energetic, down-to-earth and contribute to the greater good.

And let me tell ya…their chocolate makes a killer chocolate mousse! Without further ado…

INGREDIENTS – Makes 4 1/2 cups

14 ounce package of extra firm tofu (I used Wildwood)

1 cup vegan chocolate OR chocolate chips (I used Sweetriot 85% DARK chocolate that I chopped-up finely)

2cups coconut milk or soy milk (vanilla or chocolate)

6 Tbs. cacao powder

6 packets Sweetleaf stevia

Chocolate cups for serving

Melt the chocolate over a double boiler.

While the chocolate is melting, blend the remaining ingredients in a high speed blender until very smooth (I used my Vitamix). Use the center agitator and stop blending a few times in order to scrape down the sides.

Once the chocolate has melted, add it to the rest of the ingredients in the blender and blend until smooth, scraping down the sides as needed. The mixture will now be warm and not quite yet the consistency of pudding.

To serve the dessert as pudding, pour the mixture into a glass container and allow it to cool in the fridge for 20-30 minutes to thicken.

If using this recipe as mousse, keep it in the fridge for several hours to overnight so it firms-up completely. Prior to piping, you may whip the mousse with a handheld mixer to whip some air into it (this is not necessary, but optional).

Pipe the mousse into chocolate cups or the container of your choosing and serve.

For a printable version of this recipe click here.

19 Comments

Filed under Dessert, Gluten Free, Holiday, Holidays, Product Reviews, Pudding / Mousse, Vegan, Vegetarian

Tagged as Earth Balance soymilk, healthier chocolate mousse, healthier chocolate mousse recipt, healthier vegan chocolate mousse, So Delicious Coconut Milk, Sweetleaf Stevia, Sweetriot, Sweetriot chocolate review, Sweetriot vegan gluten-free chocolate, vegan, vegan chocolate mousse, vegan chocolate mousse recipe, vegetarian, Wildwood extra firm tofu, Wildwood sprouted tofu

May 23, 2011 · 1:30 pm

NEW SMOOTHIE TRICK – Add Fiber!

Every once in a while I stumble upon something that ends up really working for me. Recently I have been reducing the amount of fat in my diet (in an attempt to get more swimsuit ready) and I have been missing the thickness that avocado gives to my smoothies. I have found a suitable replacement texture-wise and that is to add clear fiber to my smoothies.

Fiber is always a good thing when it comes to health as it provides for:

Better weight management
Healthier blood sugar levels
Enhanced energy
Increased regularity
Lower cholesterol
And a general feeling of well being

While the fiber does not provide the creaminess that the avocado does, it helps thicken my green smoothies and the fiber helps keep me full.

I was sent the Organic Clear Fiber by Renew Life to test a while ago and that is what I have been using lately. Other popular brands of clear fiber that are widely available are Metamucil and Benefiber. After doing some research I am very impressed with the Organic Clear Fiber by Renew Life because it is truly gluten-free and organic. Benefiber claims to be gluten-free, however on the label it states “Gluten-free (less than 20 ppm gluten).” Many people with gluten allergies can’t tolerate ANY gluten, so this is something to watch for.

Lately my green smoothie consists of:

1 cup So Delicious coconut milk

1/2 cucumber or 1 zucchini

1-2 cups spinach or romaine

2 scoops vegan protein powder (Plant Fusion, Sun Warrior, or Vega…I often mix them)

3 packets Sweetleaf Stevia (My favorite brand because it does not turn bitter)

3 tsp Organic Clear Fiber

1 tsp each spirulina and chlorella

1/2 frozen banana

2-3 handfuls of ice

Place everything in the blender (with the exception of the banana and ice). I usually layer my smoothies in the container like this…liquid, some of the veggies, all the powders, the rest of the veggies. Blend until COMPLETELY smooth. Now add the banana (break into chunks first) and blend to incorporate, then add the ice and blend until smooth.

You will be surprised by how filling this is. Oftentimes I can’t finish it in one sitting and end up saving some in the fridge for my afternoon snack.

To learn more about Renew Life click HERE.

VEGAN CHOCOLATE MOUSSE FROSTING

Sometimes recipes happen by mistake…this is one of those recipes. I was in the kitchen working on a recipe for chocolate mousse when the next morning I realized that what I really ended-up with was an awesome Chocolate Mousse Frosting (can someone toot their own horn if the recipe happened on accident?). I paired this frosting with a store bought (gasp) GFree vanilla cake mix that I had bought a long time ago and needed to finally use.

The kids went gaga for these! My husband suggested that the frosting could be sweeter, but I humbly disagree. I am of the opinion that the cupcakes were so sweet that I did not want an overly sweet frosting. You can adjust the sweetness of the frosting depending on what you will be pairing it with….OR you could just make the frosting and eat it straight out of the container with a spoon.

Enjoy!

INGREDIENTS

1 15 ounce package extra firm sprouted tofu (I use Wildwood’s 2-pack Extra Firm)

¾ cup Enjoy Life semi-sweet chocolate chips (GFree & vegan)

½ cup So Delicious Vanilla coconut milk

2 Tbs. cacao powder

4 packets Sweetleaf stevia (more if you want the frosting sweeter)

Dice the tofu into small squares and place them in the blender (I used my Vitamix). Blend until smooth. Add the coconut milk, cacao powder, and stevia packets. Blend until well incorporated.

In a double boiler melt the chocolate chips over low-medium heat.

Once melted add the chocolate to the blended tofu mixture. Blend until well incorporated. You may have to stop the blender a few times and scrape down the sides.

Once well mixed pour the frosting into a dish and refrigerate overnight. In the morning the frosting will be very think and ready to spread or pipe.

Since the frosting will soften at room temperature, frost right before serving or frost and place in the refrigerator until ready to serve.

For a printable version of this recipe click here.

9 Comments

Filed under Dessert, Frosting, Gluten Free, Kid Friendly, Recipes, Vegan, Vegetarian

Tagged as chocolate mousse, chocolate mousse frosting, Enjoy Life chocolate chips, healthy chocolate frosting, So Delicious Coconut Milk, Sweetleaf Stevia, vegan, vegan chocolate frosting, vegan chocolate mousse, vegan chocolate mousse frosting, vegetarian, Wildwood sprouted tofu

March 7, 2011 · 6:02 pm

BANANA BREAD OATMEAL

Banana Bread Oatmeal

This recipe is so simple. My daughter is an oatmeal fiend, so first thing in the morning I gather my oatmeal ingredients and put it on the stove to cook. This allows me to let it cook while I sit down at the computer and put my daily plan together (before the kids wake-up). By the time my daughter comes downstairs for breakfast the oatmeal is ready, thickened, and cooled down enough for her to eat.

I have MANY oatmeal variations, but this is the current favorite in our house…it feels like the favorite flavor rotates every few weeks. Maybe it will become one of your new favorites…

INGREDIENTS

1 cup rolled oats (We use Bob’s Red Mill’s Gluten Free Rolled Oats)

1 1/2 cups water

1 banana, sliced

1/4 tsp cinnamon

2 packets of Sweetleaf stevia

Photo Courtesy of Bob's Red Mill

As I said, this recipe is so simple. Pour all of the ingredients into a small pot on medium heat and bring it to a boil. Once the oatmeal comes to a boil, turn the heat down to low and simmer until you reach your desired consistency.

Top with coconut sugar or maple syrup and chopped nuts (I used my Apple Pie Infused Pecans). We also love to add some homemade almond milk (the plain version).

For a printable version of this recipe click here.

2 Comments

Filed under Gluten Free, Grains, Kid Friendly, Quick, Recipes, Vegan, Vegetarian

Tagged as almond milk, apple pie infused pecans, banana, banana bread, Bob's Red Mill, coconut sugar, gluten free, pecan, quick breakfast, rolled oats, Sweetleaf Stevia, vegan, vegetarian