I had the lovely opportunity to sample some fantastic CLIF bars over the holiday, and they were delightful!
CLIF BUILDER’s has 20g of complete protein, the vitamins and minerals you need to boost protein metabolism, and carbohydrates for sustained energy. BUILDER’S never contains ingredients like artificial sweeteners, sugar alcohols or trans fats.
I’m so interested in finding products that are actually beneficial to your health. CLIF bars actually taste really good, but at the same time, I know they are working the right way for my body.
Brownies are those fantastic little chocolate treats that are not cake, and are not cookies. Chewy, moist, and always a rush of chocolate, I know of no person who claims to dislike brownies.
Today I did not even make these brownies from scratch; I used a box!
That’s right, a box mix. All you need to do is follow the directions for your favorite boxed brownie recipe, then pour the batter in a muffin tin instead of a regular pan. Bake until the brownies are tender and moist, then enjoy!
Peanut butter. Chocolate. Cookie Dough. Bite-size? Hmm… I think I’m sold. These cookies are fabulously simple to make, and even grain-free! Healthy? Yes, ma’am! The secret healthy ingredient is chickpeas (yes the same beans you use to make hummus!) and you can’t even notice it in the cookie!
* And this, my friends, is what I love most about baking … being deceptive … I love putting “healthy little trick ingredients” into my baked goods to make things, as Jessica Seinfeld would say, “Deceptively Delicious“! *
Peanut Butter Chocolate Chip Cookie Dough Bites
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
1/4 cup honey (commenters have used agave with success!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup chocolate chips
* Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. :)
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls.