Ingredients:

1/3 cup Coconut Flour
1/3 cup Cocoa Powder
1/3 cup non fat greek yogurt
1 banana, mashed
1/4 cup Coconut Oil
2 tsp Pure Vanilla
4 eggs
1/2 cup Honey

Preparation:

1. Preheat oven to 350°F
2. Combine coconut flour and cocoa powder
3. Whisk in the banana, coconut oil, eggs, vanilla extract and honey. Blend well.
4. Pour batter into a 9 x 9 greased pan, and bake for 28-35 minutes, until toothpick comes out clean
5. Let cool completely before removing from pan

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Better Brownies (gluten-free)

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

Preparation:

1. Preheat oven to 350° F.
2. Spray a 9x9" baking pan with cooking spray or prepare mini muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Pour batter into pan or divide batter among prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

Brenda

Flourless Brownie Cupcakes

These dark chocolate muffins are delicious and surprisingly healthy. Chicpeas...really??? Hey, don't knock it until you try it. These rich little treats are quick and easy to whip up and taste nothing like a vegetable. And yes, they are Fix approved!

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

Preparation:

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

Brenda

Peach Almond Crisp (gluten free)

A delightful summer dessert that's quick and easy to prepare. It tastes great with fresh peaches but you could substitute other fruit like berries, apples, or pears.

Apple Almond Crisp version:
Use sliced apples tossed with cinnamon and 2 tb brown sugar in place of apples.

Ingredients:

6 Ripe peaches sliced
Juice of 1/2 lemon
2 TB brown sugar
1 c Almond flour
1 c oats
1/2 c chopped almonds or other nuts
1/2 c honey
4 Tb coconut oil
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Instructions:

Preheat oven to 350. Toss sliced peaches, lemon juice and brown sugar together and set aside.

Mix almond flour, oats, almonds, honey, coconut oil and vanilla together until it becomes a sticky, thick batter like cookie dough.

Place peaches in the bottom of a greased baking dish and top with spoon fulls of batter.
Place in the preheated oven and bake for 30 minutes or until topping is golden brown and peaches are bubbling.

Serve warm with ice cream or fresh whipped cream.
Enjoy!

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Chocolate Peanut Butter Shakeology Ice Cream

Chocolate and peanut butter ice cream that’s good for you? Believe it. This is the ice cream you’ve been waiting for. It has only 4 ingredients, and takes less than 10 minutes to make, plus freezing time.

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

Ingredients:

1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter

Preparation:

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.

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Frozen Berry Cheesecake Bites (Cleaned up)

Frozen Berry Cheesecake Bites (Cleaned up)

This is a cleaned-up version with a decadent cheesecake taste. The picture shows much larger "real cheesecake" bites but these frozen little morsels are easier to eat and are the perfect treat on a hot summer afternoon.

Course: Dessert
Preparation time: 20 mins

Ingredients

For the Crust:

1 1/2 C Graham Cracker Crumbs or Pretzel Crumbs (I use gluten free)
1 TB Brown Sugar
3 TB Coconut Oil

For the Cheesecake:

1 1/2 C Low Fat Ricotta
1/2 C Non Fat Greek yogurt
3 TB Honey
1 tsp Vanilla Extract
2 tsp Lemon Zest

Fresh Berries cut into bite sized pieces for topping

Directions

Mix ingredients for crust and press about 1TB into the bottom of 24 - 30 mini muffin molds. They can be unlined.

Then mix cheesecake batter and spoon about 2TB in each mold.

Top with assorted berries and place mini muffin trays in the freezer and freeze 6-8 hours or overnight.

Remove from freezer and let sit a room temperature for 15 - 20 minutes. Turn the trays upside down to remove the bites.

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Guilt Free Chocolate No Bake Bars

Course: Dessert

Source: http://www.ihearexercisewillkillyou.com/
Preparation time: 20 mins

Ingredients

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Directions

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the refrigerator.

Enjoy!

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Shhhh! We're breaking the rules with this dessert!

Okay, so this might break a few rules of clean eating...

Want to be a hit at the next picnic without knocking yourself out in the kitchen? Here's your secret weapon! This is a dessert everyone will love. This is my go-to signature dessert to take to summer parties -  and even the healthiest of health nuts can't keep from dipping into it.  This is one of the easiest recipes you could ever find.  15 minutes, no cooking - no fuss - no muss - just an indulging dessert that tastes as good as it looks. It's NOT gluten free, paleo OR 21 Day Fix approved, but it's definitely something to look forward to on your cheat day.

No Gluten, No Problem!

To make this gluten free just substitute a GF angel food cake. Betty Crocker makes a tasty gluten free angel food cake mix that tastes as good as the wheat version, you'll just have to add a little time to the preparation.

Just want to lighten things up a bit?

You can easily lighten this up by using lite cream cheese and Cool Whip, or even Greek yogurt or ricotta in place of the cream cheese. 

Wan to make it Fix approved?

1    RED Container Ricotta

1/2 tsp vanilla

2    tsp honey

1/2 PURPLE Container Berries

Sorry, no cake allowed!

Berrylicious Summer Fruit Stack

Course: Dessert

Serving size: 4-6
Preparation time: 15 hours

Ingredients

1 8 oz Cream Cheese
1/2 c Powdered Sugar
1/4 c Milk
1 16 oz Cool Whip, thawed
1 large angel food cake
4 c Mixed berries or fruit cut into bite sized portions

Directions

Mix cream cheese until smooth. Add powdered sugar and milk and mix well. Add Cool Whip and mix until combined.

Slice strawberries or other fruit, if necessary, into bite sized portions. Toss fruit together to combine.

Slice Angel Food Cake or break into bite sized pieces and set aside.

Using a clear glass serving bowl, place about 1/4 of the cake pieces in the bottom. Then top with 1/4 of the fruit, and lastly a layer of cream. Repeat these layers until all of the ingredients are used.

Notes

Some tasty fruit combinations:

Patriotic: Strawberries, blueberries, black berries.
Peaches & Cream: Peaches and raspberries
Ambrosia: Pineapple, mandarin oranges, 1/2 c coconut

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Mixed Berry Crumble - Fix Approved

Course: Dessert

Categories:
Source: http://www.beachbodycoach.com/BrendaAjay

Serving size:
Preparation time: 20 mins
Cooking time: 45 mins

Ingredients

¼ cup raw walnuts
¼ cup raw sunflower seeds
1 Tbsp. chia seeds
½ cup almond flour
½ cup arrowroot flour (or cornstarch), divided use
2 tsp. ground cinnamon, divided use
½ tsp. sea salt (or Himalayan salt)
5 Tbsp. pure maple syrup (or raw honey), divided use
2 Tbsp. solidified coconut oil
2 tsp. pure vanilla extract, divided use
6 cups fresh mixed berries (blackberries, blueberries, and raspberries)
3 Tbsp. fresh lemon juice
½ tsp. ground nutmeg

Directions

1. Preheat oven to 350° F.
2. Lightly coat a medium cast iron (or ovenproof) skillet with spray
3. Place walnuts, sunflower seeds, and chia seeds in food processor; pulse to coarsely chop. Do not grind into a fine powder.
4. Add almond flour, ¼ cup arrowroot, cinnamon, and salt; pulse to blend.
5. Add 2 Tbsp. maple syrup, oil, and 1 tsp. extract; pulse to create a crumbly mixture. Set aside.
6. Place berries in a large bowl; sprinkle evenly with remaining ¼ cup arrowroot.
7. Add remaining 1 tsp. cinnamon, remaining 3 Tbsp. maple syrup, remaining 1 tsp. extract, lemon juice, and nutmeg; mix well.
8. Place berry mixture in prepared skillet. Top evenly with walnut mixture.
9. Bake for 40 to 45 minutes, or until bubbly.
10. Let sit for 10 minutes before serving.

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