Chocolate Coconut Hemp “Oats”

Yield 4 servings

Serving Size: 1/4th recipe

Prep Time: 5 min

Chill Time: 3 hours to overnight

Ingredients:

1 (13.5oz can) full-fat coconut milk
½ cup hemp hearts
¼ cup chia seeds
1 scoop vegan chocolate protein powder
1 tablespoon cacao powder
Stevia, to taste
Pinch sea salt
½ teaspoon coconut extract (optional)
4 teaspoons cacao nibs
4 teaspoons unsweetened shredded coconut

Method:

Whisk all ingredients together and place in a large glass container for at least 3 hours. Before serving, top each portion with 1 teaspoon cacao nibs and 1 teaspoon coconut

Nutrition Information:

388 kcal; 28 g fat; 15 g pro; 13 g carb (calculated with 1 scoop vegan shakeology; nutrition info will vary greatly based on the type of protein powder you select)

 

RECIPE courtesy of Chalene Johnson and the Diet Beta Test

Low Carb Bagels

Low Carb Bagels

Ingredients

  • 1 1/2 cups Almond Flour

  • 1 tbsp Gluten-Free Baking Powder

  • 2 1/2 cups shredded mozzarella

  • 2 oz. cream cheese

  • 2 large eggs, beaten

  • Everything bagel seasoning

Instructions

  1. Preheat the oven to 400 agrees F. Line a baking sheet with parchment paper.
  2. Stir together the Allman flour and baking powder. Set aside.
  3. Combine the mozzarella and cubed cream cheese into a large bowl. Microwave for two minutes, stirring halfway through. Stir again at the end until well blended.
  4. Stir the flour mixture and eggs into the melted cheese mixture. Knead with your hands until a dough forms.
  5. Divide the dough into six parts. Form a long log with each part, then press the ends together to make a bagel shape on the baking sheet. Repeat with the remaining dough. If using a topping or sesame seeds etc. sprinkle that onto the bagels and press into the dough.
  6. Bake for 10 to 14 minutes, until the bagels are firm and golden.

Chewy Granola Cups


Chewy Granola Cups from Fixate:

  • 1 cup dry old-fashioned rolled oats, gluten-free
  • 1/2 cup dry quinoa, rinsed, not cooked
  • 2 Tbsp. chia seeds
  • 2 Tbsp. flaxseeds
  • 1 tsp.ground cinnamon
  • 1/2 tsp. sea salt (or Himalayan salt)
  • 1/4 Cup all-natural almond butter
  • 3 Tbsp. pure maple syrup (preferably dark amber)
  • 1 large very ripe banana
  • 1 tsp. pure vanilla extract
  • 1/2 cup mixed dried fruit (like cranberries, cherries, apricots), chopped
  • 1/4 cup raw sunflower seeds
  • 1/4 cup chopped raw walnuts
  • 1/4 cup bittersweet chocolate chips

Directions:

1. Preheat oven to 350F.

2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.

3. Combine oats, quinoa, chia seeds, flaxseeds, cinnamon, and salt in a large bowl; mix well.

4. Add almond butter, maple syrup, banana, and extract; mix well with clean hands or a rubber spatula.

5. Fold in dried fruit, sunflower seeds, walnuts (if desired), and chocolate chips; mix well with clean hands or a rubber spatula.

6. Add 1⁄4 cup batter to each muffin cup. Use back of a 1⁄4 cup measure to compress batter into a tight puck.

7. Bake for 18 to 20 minutes, or until edges just begin to brown.

8. Cool; store in an airtight container, in the refrigerator, for up to 2 weeks.

I purchased all of my ingredients at HEB in the bulk section so I had perfect portions! I also used 63% dark chocolate chips by Ghiradelli.

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