dark chocolate

EASY Dark Chocolate Zucchini Muffin Tops (Gluten-free, Paleo + Vegan!)

April 23, 2017 by Bethany And Rachel 15 Comments

Love muffin tops? Make these Dark Chocolate Zucchini Muffin Tops! No need to waste the bottom with this recipe! Super simple, and secretly healthy!

Let’s start off by talking about our bad habits. You embarrassed? Don’t be, I don’t judge. I have a bad habit of being super picky and only eat parts of foods I want to. Let me give you an example, If there is a bag of trail mix, I will go and pick out all the cashews and chocolate covered raisins and leave out the other stuff. My mom gets soooo mad when I pick and choose, but I do what I want.

When I make granola, I pick out the largest clusters and leave the crumbs for everyone else. Yeah, I’m bad like that. But that’s pretty much the only “bad” thing I do, otherwise I’m a pretty good girl.

But let’s talk about another thing I’m picky about: Muffins. I love muffins, but the top part is da best. Correct me if I’m wrong but the phrase “The bottom parts of the muffin are the best” has been said by no one ever. And there’s a reason why I pick off the tops and leave the bottoms behind. Don’t worry, I don’t waste food, I like crumbling the bottoms on top of yogurt parfaits.

But back to muffin tops, I have always wanted to make just the top part but was kinda confused on how to. But with a little bit of coffee and a whole lotta Jesus, I figured it out. I went with chocolate zucchini muffins because, no explanation needed😉.

And let me tell you about those chocolate chunks, they’re golden in these muffin tops. Sure, chocolate chips can be used in place, but the chunks are where its at! Dip these muffin tops in your coffee for breakfast, and you’ll be one happy camper.

Dark Chocolate Chunk Zucchini Muffin Tops

The best parts of the muffin are made without wasting the bottom part with this healthy recipe! Super simple to make, moist, and full of chocolate, these muffin tops are the answer to your prayers! You’d never guess that they are paleo, gluten-free with a vegan option!

EASY Dark Chocolate Zucchini Muffin Tops

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 6 muffins

Ingredients

1 cup almond flour
1/4 cup dark cocoa powder
1/2 tsp baking soda
1 cup zucchini shredded
1/2 cup almond butter
1 egg beaten (sub flax egg for vegan option)
1/4 cup maple syrup
1/2 cup dark chocolate chunks

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, cocoa powder baking soda in a large bowl.
Combine zucchini, almond butter, egg and maple syrup in separate bowl and mix well. Add wet ingredients to dry ingredients and mix well.
Fold in chocolate and mix combine.
Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 25 minutes or until done.

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Questions of the day!

Whats your favorite way to eat zucchini?

Vegan Brownie Ice Cream With Peanut Butter Cookie Crumbles {High-Protein!}

August 6, 2016 by Rachel 28 Comments

This Vegan Brownie Ice Cream with Peanut Butter Cookie Crumbles is a healthy, delicious and refreshing post-workout snack or dessert that would never know is guilt-free! Also refined-sugar-free, dairy-free, gluten-free and high protein!

I don’t know what the weather is where you live, but it’s been pretty darn hot and humid on the east coast.

I literally come home from my morning workout soaked in sweat. Or maybe that’s because I refuse to wear shorts when working out🤔 but we won’t discuss that today. Anyways, the hot weathers got me wanting ALL the cold and refreshing things, such as refrigerated watermelon, smoothie bowls and specifically, ICE CREAM.

Now, I’m not a nutritionist, but I know that post workout fuel should probably not consist of a pint of sugar-laden, store-bought chocolate brownie blast ice cream……Not that I would ever eat that after a workout 😏.

To make ice cream an acceptable PWO treat, I opted to make a healthier (but just as satisfying) ice cream that is the perfect nourishment for those muscles AKA GAINS 💪🏼. Now you’re probably thinking, “how is that even possible?” Well, my friend, it is quite possible with the right ingredients!

Now let’s see what gives this protein ice cream the same rich and delicious taste as regular ice cream:

Frozen bananas for sweetness and texture

Dark cocoa powder for richness and chocolatley flavor

High quality chocolate protein powder

Now let’s talk about that high quality protein powder that I used: PlantFusion organic plant protein. It’s one of my favorite protein powders, not only for the delicious taste, but for the outstanding nutrition and ingredients.

One serving packs in 20g of pure protein from organic ingredients, fermented foods and comes in flavors such as chocolate, vanilla, vanilla chai, and cookies n’ creme.

It also has greens in it so you’re getting a serving of veggies in every shake, along with the fact that it does not include cheap filler ingredients like rice or soy proteins, it’s high quality stuff! PlantFusion doesn’t just give you protein, but more usable protein, via easy-to-absorb protein and digestive benefits of fermented foods.

Each serving is completely gluten-free, dairy-free, soy-free, vegan and hypoallergenic, making it the perfect protein powder for people who have dietary restrictions and want the best-of-the-best quality.

Also check out there other delicious protein products, such as Plant Fusion Lean, Complete Plant Protein, Complete Plant Protein Drink, and Phood Whole Food Meal Shake.

Now back to this insanely delicious Brownie Protein Ice Cream. Not only is it rich and chocolatey, but there is also a peanut butter cookie crumble that completes this PWO treat, and don’t worry, it’s also guilt-free and super easy-to-make!

This recipe comes from Arman at The Big Man’s World and his genius recipe for Healthy Cookie Dough Crumbles For One which make the most perfect topping for this ice cream.

If you workout, like ice cream, brownies and want to be healthier, this ice cream is for youuuuuu!