How can a brownie taste good without sugar? Half an overripe banana. It’s like magic! 

Want something sweet in a pinch? Check out our microwave recipe that takes less than two minutes. Not in a rush? Use your oven for a fluffier brownie!  

Microwave users beware – you may be tempted to make it every night! 

NOTES: 

• We divided our batter into two oven-safe ramekins and cooked one in the oven and one in the microwave. Both versions tasted amazing! The microwave version came out a bit denser while the oven-baked version was fluffier and rose higher. But once you dig your spoon in your taste buds won’t mind the difference. 
• If you like sweeter brownies, feel free to add a teaspoon of maple syrup, honey, or coconut sugar. These are naturally sweetened with the overripe banana.  
• While most oats are gluten-free, some may contain gluten. If you have a gluten allergy, make sure to purchase gluten-free oats. 

INSTRUCTIONS

1. If cooking in an oven, preheat to 350. 
2. Add all ingredients except for the chocolate chips to a blender & blend until smooth. 
3. Lightly grease a small oven-safe baking dish. Pour batter into the dish and top with chocolate chips. 
4. If baking in an oven, bake for 20-25 minutes or until a toothpick comes out clean.  
5. If using a microwave, heat for 45 seconds, check and if it still looks raw, continue cooking ten seconds at a time until a toothpick comes out clean. 
6. Serve and enjoy! 

Makes 1-2 servings

We love making cheesecake, but don’t love all the extra effort it takes to make a good one, which is why we went with cheesecake bars for this recipe rather than a traditional cheesecake.  

This recipe is so festive and much higher in protein than a regular cheesecake.

NOTES: 

• We baked the cheesecake alongside the apples to save time and rotated the baking dishes about halfway through so they would bake evenly. You could also add the apples to the oven about halfway through the cheesecake’s baking time since the cheesecake needs ample time to cool before you can top it with the baked apples.  
• We used gluten-free graham crackers to make the crust but you can easily substitute regular graham crackers. 
• We like Granny Smith apples for this for how the tartness balances the creaminess of the cheesecake, but you could also substitute Honeycrisp apples or use a combination of the two.

INSTRUCTIONS

1. For the crust, preheat the oven to 375. Line a 9-inch baking dish with heavy-duty aluminum foil with an overhang on at least 2 sides. Spray lightly with nonstick cooking spray. Mix all crust ingredients together in a medium bowl, making sure there are no chunks of graham crackers or lumps of brown sugar. Then pour the crust mixture into the dish and press into the bottom and sides of the pan. Bake the crust for ten minutes, then remove it from the oven and let cool slightly.  
2. Meanwhile, blend cottage cheese and Greek yogurt in a food processor until completely smooth. In a medium bowl, whisk eggs, vanilla, maple syrup, and almond flour. Add cottage cheese mixture to the bowl and stir well.  
3. Reduce oven temperature to 350. Pour the filling into the baking dish and bake for one hour.  
4. For the apples, peel, core, and thinly slice apples. Mix the rest of the apple topping ingredients in a large bowl. Toss apples in the mixture, then transfer to a baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil, then bake for another ten minutes.  
5. Allow the cheesecake to cool completely before topping it with the apples. Refrigerate until cold, at least six hours, or overnight. Then use the foil overhang to remove the cheesecake from the pan. Cut into squares, wiping the knife clean after each cut with a damp cloth.  
6. Serve & enjoy! 

If you don’t like cottage cheese, it’s probably because of the texture. This is why whipped cottage cheese is a total game-changer.  

This Cacao Cottage Cheesecake tastes more like a rich chocolate mousse, but we’re calling it a cheesecake because of the graham cracker “crust”. Whatever you want to call it, we hope you make this and enjoy it guilt-free because each serving has 14 grams of protein! 

NOTES: 

• We used gluten-free graham crackers as the base. You can easily skip the “crust” completely if you prefer. 
• We added chopped pecans and pistachios to the top but you could also garnish with fresh raspberries or chopped hazelnuts! 
• The dessert is so rich that you could easily split this into even smaller servings. 
• We layered this into mason jars. Ramekins or any smaller dishes would work as well.  
• You may want to refrigerate before serving so your cheesecake is a bit more solid.  
• If you prefer a stronger chocolate flavor, try adding more cacao or sugar or add a very small amount of brewed coffee or instant coffee. An additional ¼-½ teaspoon should be enough to bring out the chocolate flavor.  

INSTRUCTIONS

1. Add cottage cheese, cacao, and powdered sugar to a high-powered blender or food processor. Blend until smooth. 
2. Layer crushed graham crackers, cottage cheese mixture, a second layer of crushed graham crackers, more cottage cheese mixture, and top with chopped nuts.  
3. Serve & enjoy! 

These Personal Pumpkin Pecan Pies are totally vegan, gluten-free, and free of refined sugar so you can indulge without a side of guilt!

Make as is or double the recipe to bring to your next family gathering for the holidays!

Notes:

Make sure the coconut cream is fully combined. If it’s separated, microwave it for a few seconds.  

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. 
2. In a food processor, add oats and pulse until you have a fine powder. Then add pecans and process until the nuts are finely chopped. Then add cinnamon, vanilla, cloves, salt, and maple syrup. Pulse until a dough forms. 
3. Grease a 12-cup muffin pan and scoop ¼ cup of the crust mixture into each cup. Press mixture into bottom and sides of each cup to form a mini pie crust. The mixture may extend beyond the cups of the pan, do your best to keep them even.  
4. Bake for about ten minutes, or until just slightly browned.  
5. Meanwhile, for the filling, mix maple syrup and cornstarch in a large bowl. Once thoroughly combined, whisk in pumpkin puree, coconut cream, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.  
6. Scoop two tablespoons of filling into each mini crust and top with crushed pecan mixture. Then, return to the oven for about 35 minutes or until the outside is brown and the centers are set. 
7. Allow to cool for ten minutes before removing from pan, then place on a wire rack or in the refrigerator to cool for an additional 40 minutes. Serve & enjoy! 

INSTRUCTIONS

1. Preheat oven to 350F 
2. Combine eggs, melted butter, peanut butter, and protein powder until smooth
3. Add apple pie filling, cinnamon, vanilla extract, and salt just until combined
4. Pour mixture into graham cracker crust
5. Bake at 350F for about 35-40 minutes 
6. Cool well before slicing 

INSTRUCTIONS

1. Drop all ingredients into a high-speed blender or food processor and blend on high until you get a smooth, creamy, uniform texture. Add more almond milk as needed, 1 Tablespoon at a time.
2. Pour into popsicle mold and freeze.

INSTRUCTIONS

1. Drop all ingredients into a high-speed blender or food processor and blend on high until you get a smooth, creamy, uniform texture. Add more almond milk as needed, 1 Tablespoon at a time.
2. Serve immediately.

INSTRUCTIONS

1. Drop all ingredients into a high-speed blender or food processor and blend on high until you get a smooth, creamy, uniform texture. Add more almond milk as needed, 1 Tablespoon at a time.
2. Serve immediately.

INSTRUCTIONS

1. Drop all ingredients into a high-speed blender or food processor and blend on high until you get a smooth, creamy, uniform texture. Add more almond milk as needed, 1 Tablespoon at a time.
2. Serve immediately.

All you need to make the cookies is nut butter, almond flour, maple syrup, a pinch of salt, and a little love. 

As for the filling, you can easily sub store bought jam but the recipe calls for jam made with just dried fruit and water. That’s it – seriously. 

In autumn, I love to use sweetened pumpkin puree with a little cinnamon to make it more festive. And in winter, I love making these with dried cranberries. 

This time, I used dried blueberries – which makes the cookies taste like peanut butter and jelly! It reminds me of childhood. So good! I’ve also added a little lemon zest into the blueberry filling to make them more tart.

They’re so versatile and easy, vegan, gluten free, and a total crowd pleaser!

Makes: ~12 cookies

INSTRUCTIONS:

1. Mix peanut butter and maple syrup to a medium mixing bowl. Natural peanut butter is best for this since it tends to be a bit runny. 
2. Add a little bit of the almond flour at a time until it forms a slightly crumbly dough. You may need a bit more or less depending on how runny your peanut butter was. 
3. Scoop the dough out into little balls. Use about 1 -½ tablespoons depending on how big you’d like the cookies to be. 1 ½ tablespoons should make about 12 cookies. Use the heat of your hands to help form the dough into little balls, and then press your finger into each one to make the indentation for the filling. If your cookies are cracked, use your finger to smooth out the cracks and if necessary put a little coconut oil in your hands to help smooth it out. 
4. Place the cookies on parchment paper and refrigerate. 
5. Process the dried fruit in a food processor until it starts to form a sticky ball.
6. Then add your warm water to the food processor and continue processing until it forms a paste. If you accidentally add too much water, add more fruit to balance it out. 
7. Take the cookies out of the refrigerator and add your filling into the indentations. 
8. Store the leftover jam in the refrigerator. This is great to add to overnight oats, or keep for your next batch of cookies. (Trust me, you’ll want to make these again!)
9. Serve & enjoy!

*Note: Store your cookies in the refrigerator, or freeze them for up to a month. Let them thaw out before eating.