What better way to beat the summer heat than with chocolatey popsicles? Better yet, these popsicles are made mainly with banana, nutella and chocolate. The simplicity makes the flavors stand out. When I served the fudge pops, I asked the lucky dessert-eaters if they could identify what the ingredients were – they identified all of them.
The recipe was taken straight from Chocolate-Covered Katie, the healthy dessert blog.
~ 3 frozen bananas
~ 1 tbsp cocoa powder
~ 1/2 cup Nutella
~ 1/2 tsp pure vanilla extract
1. Blend all ingredients in a food processor until super smooth. (A blender may also be used.)
2. Eat as ice cream, or scoop into popsicle mold and freeze for fudgsicles.
Note: The bananas are best thawed a little so that they blend easily.
The recipe makes 6 to 7 servings. Each serving has 95 calories, 5g fat, 12g carbs and 5g protein. Not too bad!
These delicious fudge pops are decadently delicious. Even chocoholics will want a glass of water or milk at hand.
Every so often I come across a recipe that inspires me to do something different. I stray from the tried-and-tested recipe completely to give my own recipe a try. After making the raw brownies with avocado, dates, pecans and of course chocolate, I decided that I wanted to try making a different version of raw brownies. I loved the consistency from the sticky dates and crunchy pecans, but I wasn’t too sure about the flavor from the avocado.
To change it up but keep a similar consistency, I thought of ingredients of similar texture to the original ingredients. Banana replaced avocado, dried apricots replaced dates, walnuts replaced pecans and the chocolate stayed the same! Since I was trying something new and just wanted to get the ratios right, I made a small portion.
~ 1/2 banana
~ 7 dried apricots
~ 1/3 cup walnuts
~ 2 tbsp cocoa powder
1. In a food processor, mix all base ingredients.
2. Press down the mixture of base ingredients in a bowl.
3. Refrigerate at least 2 hours.
While the ingredients created a slightly different consistency, overall I liked the flavor of the raw brownies with a twist more. Anything with banana flavor is going to lure me in. If I were to try the recipe again, I would use dates instead of apricots because the apricots were too dry and didn’t have the adhesive sticky component as well as the sweetness that the dates added to the original recipe.
What do you think of the raw brownies with a twist? What ingredients would you try if you created your own version? Share in the comments section!
This is the summer of experimenting with different types of desserts. In the past I have tried cookies with various ingredients from chocolate chips and butterscotch chips to dried cranberries and almonds. Cupcakes and brownies have also been fun to explore. However because of a desire to eliminate gluten from my diet, I no longer bake cookies, cupcakes and brownies unless they are solely for someone else to consume. But sometimes, I want to make something just for me.
Ricotta cheese has an interesting consistency which apparently makes it a good ingredient for pudding. I wasn’t very familiar with ricotta cheese, but before I knew it I was eating the stuff by the spoonful. This chocolate ricotta mousse as it’s called is more like a pudding to me. It has just the right combination of chocolate and creaminess that isn’t overpowering at all.
This recipe is from Real Simple Magazine, because it’s really simple!
~ 15 ounces (about 2 cups) ricotta cheese
~ 2 tbsp confectioners’ sugar
~ 4 oz semisweet chocolate, plus more for topping
1. Melt the chocolate in a double broiler.
2. In a food processor, blend the ricotta, sugar and melted chocolate until smooth.
3. Divide among bowls and top with the shaved chocolate. Refrigerate until you’re ready to serve, for up to 2 days. Bring to room temperature before serving.
It’s as easy as that. This simple recipe is a great one to try out since it requires such a short list of ingredients and is so quick to make. I loved the consistency that the chocolate and ricotta had together. Once again, chocoholics rejoice!