These fudgy Healthy Pumpkin Cheesecake Brownies are the perfect mix of a Fall favorite flavor (pumpkin) and an all time favorite flavor (chocolate!)! They’ve got the perfect amount of Fall spice-iness without being overly sweet. They’re also gluten free, dairy free, and easy to make!

These cakey brownies are stuffed with a rich and creamy pumpkin “cheesecake” filling that you might just want to eat by the spoonful! This scrumptious combo is grain free, high in protein, and full of Fall flavors!

Pumpkin season is far from over so if you’re struggling making a decision to have seasonal pumpkin treats or year-round chocolate ones, debate no more!

These goodies are 50% chocolate. 50% pumpkin. & 100% delicious!

If you like your brownies more on the cakey side, these will be right up your alley. (if you’re more a fudgy brownie lover these Healthy Turtle Brownies, Healthy Chocolate Hazelnut Brownies, or these Ooey Gooey Brownies are calling your name!)

WHY YOU NEED TO MAKE THESE HEALTHY PUMPKIN CHEESECAKE BROWNIES

Well, pretty much 1 word – CHOCOLATE! And if you’re not a fan of chocolate…what are you doing here!? ;) JK! I do have to admit, I wasn’t always a fan of the chocolate + pumpkin combo, but this recipe has changed my mind. The brownies aren’t overly chocolatey so that it overpowers the pumpkin. And the pumpkin spice cheesecake isn’t too spicey so that you only taste it…or start sweating…too much ginger gets me every time! ;P  

The cakey texture of the brownies goes so well with the super creamy, kind of dense pumpkin cheesecake.

WHAT YOU NEED TO MAKE THEM

• 1 – 8×8” square pan. I used a metal one, so if you’re using a glass one be sure to keep an eye on them, they may take a little longer to bake.
• Pumpkin puree
• Cashews
• Dates
• Maple syrup
• Vanilla extract
• Cinnamon
• Nutmeg
• Ginger
• Allspice
• Salt
• Unsweetened cocoa powder
• Plant based protein powder
• Granulated sweetener of choice
• Instant coffee
• Baking powder
• Baking soda
• Egg
• Oil (like vegetable, canola, safflower)
• Apple cider vinegar

HOW DO YOU MAKE THEM?

You’ll need a food processor or a blender to make the pumpkin cheesecake. Basically, just throw all the ingredients in there and blend away! Easy enough!

Transfer the pumpkin cheesecake mixture into another bowl because you’ll need your blender for the brownies, but no need to clean it out!

You’ll just need 1 other bowl besides that to mix up the dry ingredients. Then blend all the wet ingredients in the food processor or blender, and then add them to the dry ingredients and mix them up! It’s all pretty simple!

Assembling them might be the hardest part, but don’t worry about making these pumpkin cheesecake brownies a masterpiece. They’re going to taste just as delicious no matter what they look like! But the goal is to spread out half the brownie batter into the prepared pan, carefully spread the full amount of the pumpkin cheesecake over that, and then top it all off with the rest of the brownie batter.

Then pop them in the oven, slice them up, and serve away!

HOW LONG DO THEY LAST?

They’ll last a day or two at room temp. But I recommend keeping them in the fridge, or even the freezer. They’ll stay good for at least a week in the fridge (even up to 2) and a few months in the freezer.

WHAT SUBSTITUTIONS CAN BE MADE

For the pumpkin cheesecake:

The cashews can be swapped out for any other nut, just keep in mind the flavor of the nut will impact the flavor of the pumpkin cheesecake.

The maple syrup can be swapped out for any other sticky sweetener like honey, brown rice syrup, or golden syrup.

For the brownies:

I used a soy protein powder, but any plant-based protein powder like brown rice, hemp, or pea protein will work. Again, keep in mind stronger flavored powders (like hemp or pea) can add a bit of that flavor to the brownies, so if you want them super chocolatey without any underlying flavors, I’d go with soy or brown rice. This can’t be swapped out for a whey protein powder since it’ll give it a rubbery texture.

The instant coffee can be omitted. It gives the chocolate flavor a little added punch, but totally not a necessary ingredient.

Kaylie | Healthy Hacks

Yields 16 Brownies

Serves 16 Brownies

150

Healthy Pumpkin Cheesecake Brownies

High Protein; Gluten Free; Grain Free; Low in Added Sugar

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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Ingredients

Pumpkin Cheesecake:
• ¾ cup pumpkin puree
• ¾ cup cashews, soaked
• ¼ cup dates, chopped
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp allspice
• ¼ tsp salt
Brownies:
• ½ cup unsweetened cocoa powder
• ¼ cup plant based protein powder
• 1/3 cup granulated sweetener of choice
• 1 tsp instant coffee
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup dates, soaked
• 1 egg, large
• ¼ cup flavorless oil (like vegetable, canola, safflower)
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350 F. Line an 8x8” pan with parchment paper with a little bit hanging over the edge so you can lift the brownies out once they’re done. Coat the inside of the pan and parchment paper with non stick spray or oil.
2. For the pumpkin cheesecake: add the pumpkin, cashews, dates, maple syrup, spices, and salt to a blender or food processor. Blend until completely smooth.
3. For the brownies: in a large bowl, mix the cocoa, protein powder, sweetener, instant coffee, baking powder, baking soda, and salt.
4. In a blender or food processor, add the dates (drained), egg, oil, apple cider vinegar, and vanilla extract. Blend until smooth.
5. Add the wet ingredients into the dry and mix until everything is incorporated. Be sure to scrape the bottom and sides of the bowl.
6. Let the batter rest for 5 min. and then pour half into the prepared pan and smooth to spread it out evenly.
7. Scoop the pumpkin filling onto the top of the brownie batter in large clumps, spreading the clumps out over the brownie batter. Gently smooth the pumpkin batter out with the back of a spoon, trying not to disturb the brownie batter underneath. A little mixing of the 2 batters together is no big deal though!
8. Repeat the scooping and smoothing process with the remaining half of the brownie batter.
9. Bake for about 27 – 33 min. if using a metal pan. A glass one might take a little longer. The brownies will be done when the sides of the brownie pull away from the dish a little bit and a toothpick inserted into the center has a few wet pieces on it.
10. Let the brownies cool in the pan completely, then pop them out, slice them up, and devour them!

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Healthy Turtle Brownies

High Protein Dark Chocolate Coconut Almond Brownies

These healthy banana carrot cake muffins are going to be the fluffiest, moistest, decliousest muffins you may have ever had. They’re packed with wholesome ingredients and based on the taste you’d never guess they take hardly any time to make, are vegan, and can be made in just 1 bowl!

You know that time around 3pm where you want something to snack on to hold you over until dinner but you don’t want something too sweet but ok maybe a little sweet and it’s also gotta be convenient because whose got time to make something now, like RIGHT now because as you think about what you want to eat you’re just getting hungrier? Well these super moist, super delicious, super healthy banana carrot cake muffins are the perfect solution for this problem! Not only can you grab one or pack one to take with you on the go but the batch makes about 9 muffins so your 3pm dilemma is solved for the whole week!! That’s a major win (& time saver & brain malfunction saver) in my book!

WHAT MAKES THESE MUFFINS SO GOOD?

They’re packed with nutritious and wholesome ingredients that you probably already have in your kitchen, so you could probably go make them right now! They’re kind of like a fruit cake, but made with actual fruit ;) The bananas and carrots give them the perfect amount of sweetness so you don’t even have to add ANY sweetener! Plus they’re made with spelt flour, which is a whole grain flour, so combined with that and the fruit and veggie you’ve got a delicious treat that will leave you satisfied and energized and feeling good!

WHAT DO THEY TASTE LIKE?

Even though they have bananas in them, they’re actually not too banana-y in flavor. So if you’re looking for something distinctly banana flavored, check out this banana flour fruit bread or this blueberry banana bread. This could also be a great introduction to banana goodies if you’re not a fan already!

WHAT TEXTURE DO THEY HAVE?

They are like puffy little clouds but ones that are dense enough to sit on. They’re that super hard to explain combo of being light/sort of airy, yet substantial enough that you get a good bite but not so much that you’d call them dense, ya know? Ok yeah, you probably don’t. But make them and come back and tell me this isn’t the exact description for them! ;P

SO HOW DO YOU MAKE THESE BANANA CARROT CAKE MUFFINS?

Super quickly, that’s how, because they’re so easy to make! You can mash the bananas with a fork, a potato masher, or even with your hands. The carrots can be grated with a box grater, pulsed a few times in a food processor, or just buy shredded carrots! Then add those things, along with the other wet ingredients, into a large bowl and give it a good stir. Add the dry ingredients right in to that same bowl and stir until almost all the dry ingredients are incorporated. That’s when you’ll add your mix-ins and finish stirring. Plop the batter into some prepared muffin cups and patiently (or as patiently as humanly possible) wait for them to be done! Easy as pie! Or since pie’s not really that easy to make, easy as healthy banana carrot cake muffins!

WHAT SUBSTITUTIONS CAN BE MADE?

The banana could be swapped out with pureed sweet potato or pumpkin.

You can use any sort of nut or seed butter in place of the almond butter. I’d go with a natural one (or homemade one) without any added ingredients (like sugar or salt). And also having a drippy consistency will really help in this recipe.

The vanilla extract is just for flavor and won’t affect how the recipe turns out, so you can leave it out if you don’t like it, but it adds a great extra layer of flavor!

Spelt flour does have gluten, so you can swap it out for any other flour with gluten, like a whole wheat or white whole wheat. A gluten free flour blend will probably work if it has a gum (like xanthan) added to the mix. A straight gluten free flour (like buckwheat) will result in a much denser muffin, but if you like that buckwheat would add a great nutty flavor!

The raisins and walnuts can be eliminated all together, or swapped out for equal amounts of any sort of thing you’d like! These are your muffins after all, let your (freak) muffin flag fly!

Kaylie | Healthy Hacks

Yields 9 muffins

Healthy Banana Carrot Cake Muffins

Vegan; Egg Free; Dairy Free; No Added Sugar; Easy

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

• 1 cup carrots, chopped
• ½ cup banana, mashed
• ¼ cup almond butter
• 3 tsp apple cider vinegar
• ½ tsp vanilla extract
• 1 cup spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/3 tsp salt
• ½ c raisins
• ½ c walnuts

Instructions

1. Preheat the oven to 350 F and line 9 cups of a muffin pan.
2. You’ll want small pieces of carrots for the muffins. You can either grate the carrots or pulse them a few times in a food processor.
3. In a large bowl, add the chopped carrots, mashed banana (about 1 large banana will get you ½ a cup mashed), almond butter, apple cider vinegar, and vanilla extract, and stir together.
4. Add the spelt flour, baking powder and soda, cinnamon, nutmeg, and salt, and stir until the dry ingredients is almost fully incorporated.
5. Add the raisins and walnuts and stir just until all the dry ingredients are mixed in.
6. Evenly distribute the batter into 9 of the muffin cups and bake in the preheated oven for 14 -17 min or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for about 10 min in the pan and then transfer them to a wire rack to finish cooling.
8. Or if the smell has taken over your whole house and you can’t wait, just cool them on the rack long enough so that you don’t burn your mouth when you eat them ;)
9. These muffins can be stored in the fridge in an airtight container for up to a week or in the freezer for a few months.

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Maple Banana Walnut Scones

Is there anything better than a cool and creamy nice cream on a super hot day!? I think not! And this healthy strawberry banana swirl nice cream is sure to hit the spot!

There’s no melting on a hot day that that ice cream can’t cure! I mean, is there anything better than digging your spoon in to a cool and creamy, refreshing ice cream? Especially one that you can make yourself in minutes and has no chance that someone licked the top of it while it was still in the grocery store? (But let’s not get started on that…)

Besides, aren’t you always looking for something to do with those bananas that are about to start rotting away sitting on your counter? This strawberry banana swirl ice cream is what those bananas dream of becoming! Just throw them in the freezer and you’ll be ready to make this creamy dreamy treat at a moment’s notice.

SO, HOW DO YOU MAKE STRAWBERRY BANANA SWIRL NICE CREAM?

You’ll need:

• Bananas
• Cashews
• Sticky sweetener
• Granulated sweetener
• Strawberries
• Lemon Juice
• Chia seeds or Plant-based protein powder

First thing you’ll want to do is, of course, get those bananas frozen. You can cut them up into small pieces and place them in a ziptop bag first, or just throw them in the freezer right in the peel! I find it a little difficult to peel a frozen banana so I prefer to cut them into smaller pieces, but at least you’ve got options!

You can also make the strawberry swirl ahead of time. Pop the strawberries, sweetener, and lemon juice in a sauce pan and let it simmer until some of the juices are released and the strawberries are soft. From here you’ll transfer the mixture into a food processor or blender. Depending on whether you’re using chia seeds or protein powder will determine what you do next. If you’re using chia seeds, go ahead and add those in to the mixture and then blend it all up until smooth! If you’re using protein powder, blend the mixture up first, allow it to cool to at least room temp (or pop it in the fridge to cool), and then stir in the protein powder. Lots of protein powders don’t dissolve well in warm liquids so if you add it to the warm mixture before blending, the swirl might get a gritty texture.

You can keep the prepared swirl in the fridge for up to a week before making the banana nice cream.

Once your bananas are frozen you’re ready for the next step! Get those naners in the blender, along with the rest of the nice cream ingredients and blend it up until thick, smooth, and creamy. You might have to stop the blender and scrape down the sides a few times to make sure you’re getting all the banana chunk s blended.

If you want to add in any extra mix ins like blueberries, other fruits, crumbled cookies, nuts, chocolate chips, or anything else this would be the time to do it!

Then spread it out evenly into a freezer safe container and swirl in the strawberry swirl using either a toothpick or a knife.

Now you get to choose your own adventure! You can either eat the strawberry banana swirl nice cream right away for a soft serve-like texture, or pop it in the freezer to harden a bit.

HOW LONG DOES IT TAKE TO FREEZE?

2 hours would get it good and firm. If you leave it in the freezer longer it will harder to being pretty darn solid. No worries! Just leave it out at room temp. for a while to soften up. The whole tray takes about 30 min to get back to a soft texture, but if you portion out smaller amounts they’ll definitely defrost faster.

HOW LONG DOES THIS STRAWBERRY BANANA NICE CREAM LAST?

Well, depends on how quickly you eat it :P . But really, it’ll last in the freezer for a few months as long as you keep it sealed up nice and tight. Airtight containers are a great option but if you’re in a pinch freezer bags would work too!

WHAT SUBSTITUTIONS CAN BE MADE

The bananas are pretty important here, so I wouldn’t recommend any swaps for those.

Cashews give a great creamy and pretty natural flavor so nothing’s detracting from the strawberry and banana flavor, but you could definitely use any other nut like almonds or macadamia nuts.

The sticky sweetener is totally up to you! Any thicker consistency ones like honey or brown rice syrup will add a nice texture to the nice cream, but thinner ones like maple syrup will work too. Just be aware of the flavor and how it’s going to play with the rest of your ingredients, taste wise!

The strawberries can easily be swapped out for any other fruit you’d like, unlike the bananas. Again, just think about what you like and will go well with banana flavor. Blueberries, raspberries, cherries, mango, and peaches are all great options.

If you play around with the flavors, let me know! I’d love to see your creations!

Kaylie | Healthy Hacks

Healthy Strawberry Banana Swirl Nice Cream

Vegan, Gluten Free, Easy, No Bake, Lower Sugar, Oil Free, Soy Free

10 minPrep Time

10 minTotal Time

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Ingredients

Banana Nice Cream:
• 4 ripe medium bananas, frozen
• 1/3 cup cashews, soaked*
• ¼ cup sticky sweetener
• 2 Tbsp granulated sweetener of choice
Strawberry Swirl:
• 1 ½ cups strawberries
• 2 Tbsp granulated sweetener of choice
• Splash lemon juice
• 2 Tbsp chia seeds or plant-based protein powder

Instructions

1. For the swirl, place the strawberries, sweetener, and lemon juice in a medium sized sauce pan over medium heat.
2. Stir occasionally until the strawberries are soft and the juices are released.
3. Remove from the heat and transfer to a blender
4. If using chia seeds, add the chia seeds in to the mixture and blend until smooth.
5. If using protein powder, cool the strawberry mixture first, then add the powder and blend until smooth.
6. Place mixture in the fridge to thicken up.
7. For the nice cream, blend the bananas, cashews, and sweeteners in a blender until smooth.
8. Stir in any extra mix-ins you’d like at this time (like blueberries for a red, white, and blue feel!)
9. Transfer the mixture into a freezer safe container.
10. Swirl in the thickened strawberry sauce with a toothpick or knife.
11. Serve right away for a soft serve texture or place in the freezer for a few hours for a firmer texture.

Notes

The cashews blend easiest if they’re soaked in water in the fridge overnight so they soften, but if you’re in a time crunch you can soak them in very warm water for about 10-20 min.

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Healthy Blueberry Banana Bread

High Protein Dark Chocolate Raspberry Cups

If you’re not crunching and munching on some healthy blueberry granola for your easy, go-to snack this summer you are missing out! It’s full of crispy clusters made up of oats, nuts, and seeds and takes no time to throw into a baggie as your run out the door!

I’m pretty partial to soft, fudgy, and chewy treats (like this no bake peanut butter pie, these whole wheat chocolate chip cookies, and these healthy turtle brownies) but I can’t even begin to tell you have much I’m loving the crispy, crunchy, clustery-ness of this healthy blueberry granola! Forget the store bought kind of granola where you’re left with dust at the bottom of the bag! When you make your own granola you get to control how clustery it gets. If that’s not the equivalent to a human superpower, I don’t know what is.

WHY YOU NEED TO MAKE THIS GRANOLA ASAP

In no particular order:

• It’s full of nutritious, wholesome ingredients and much lower in sugar than store bought granola.
• It’s made in one bowl and in just a few minutes.
• It’s totally customizable – use your favorite nuts and seeds or switch it up for different flavors profiles! It’s wayyyyy cheaper than store bought granola.
• Cluster control! Because we’re not fooling ourselves around here – the clusters are the best part, right!?!

HOW DO YOU MAKE CLUSTERY GRANOLA

Whether you want deliciously uniform pieces of granola or those large chunks, the steps are almost exactly the same. The cluster-factor comes in to play after the baking part is done. If you want smaller pieces, stir the granola right when you pull the tray out of the oven and then allow it to cool down. If those clusters is what you’re after, don’t touch the granola until it’s completely cool. Then you can break it up a bit if the clusters are a little too large for your liking. I mean, I’m all about those nice big chunks, just not 1 whole granola chunk ;)

HOW LONG WILL THE GRANOLA LAST

Given that you don’t eat it all as soon as it comes out of the oven, it should last at least a week in an airtight container. It might last even a little longer in the fridge. The important part to note is that air and moisture will make the granola less crispy and more soft, so the goal to freshness is to avoid those.

WHAT SUBSTITUTIONS CAN BE MADE

Many!! You can use any type of oil you’d like in place of the canola oil, though I’d recommend one either flavorless or one you really enjoy the flavor of (meaning, if you’re not wanting an olive oil flavored granola, I’d probably steer clear of that). Also, if you’re wanting to use coconut oil, make sure it’s in liquid form and that none of your other ingredients are cold or that will cause the coconut oil to harden and make it difficult to mix everything properly.

While I think brown rice syrup is the best choice here (especially if you want those big clusters since brown rice syrup is very sticky and helps hold all the ingredients together), you can swap it out for other liquid sweeteners like honey, golden syrup, or maple syrup. Just be aware the texture might be different.

For the nuts and seeds I used walnuts, sunflower seeds, and pumpkin seeds, but as long as your mixture equals 1 ½ cups you can use any nuts and seeds you’d like!

Also, you can definitely swap out the blueberries for any other fruit you’d like and totally omit the coconut if you’re not a fan.

If the world is your oyster, so is this granola! Just….less slimey and way more tasty ;)

Kaylie | Healthy Hacks

Yields 2-3 cups

Healthy Crunchy Blueberry Granola

Gluten Free; Vegan; Grain Free; High Protein; Refined Sugar Free; Egg Free; Dairy Free; Soy Free; Easy

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• ¼ cup canola oil
• ¼ cup brown rice syrup
• ½ tsp van extract
• 1 ½ cups old fashioned rolled oats
• 1 ½ cups nuts/seeds (I used walnuts, sunflower seeds, and pumpkin seeds)
• ¼ tsp salt
• ½ cup blueberries, fresh or frozen
• ½ cup coconut, shredded

Instructions

1. Preheat oven to 325 F. Grease a cookie sheet tray or line it with parchment paper.
2. In a large bowl, stir together the oil, brown rice syrup, and vanilla extract.
3. Add the oats, nuts/seeds, salt, blueberries, and coconut, and stir until well combined. NOTE: if you’re using frozen blueberries make sure you defrost them first and discard the liquid that comes off – don’t add it to the granola mixture.
4. Spread the granola onto the cookie sheet tray in a thin, even layer and press the mixture together lightly.
5. Bake for 20 min. then stir/flip the granola. It’s also good to move the granola from the outer edges to the center of the tray for even baking.
6. Bake for an additional 10 min. or until the oats are golden brown. The center should be a little soft and squishy, but the edges should be crispy if touched.
7. If you want large chunks of granola, don’t stir or flip the granola at this point. If you want smaller, more broken up pieces, stir the granola when removed from the oven.
8. Allow the granola to cool completely on the pan.
9. Transfer the granola to an airtight container. It will last 1 – 2 weeks at room temp. and can also be stored in the fridge.
10. Crunch away and enjoy!

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Healthy Chocolate Banana Bread

Healthy Granola Bars

Thanks to Health Warrior for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust. 

Spring is here (finally!) and there’s nothing more refreshing on a nice Spring day than a quick and easy, 4 ingredient, high protein strawberry banana protein smoothie! Because is there really anything better than something that can fill you up, tastes delicious, and is quite literally fool-proof to make? I’d say not ;)

Part of the reason you can’t mess this protein packed smoothie up if you tried is because, while I’ve given you measurement, they’re pretty much a guide that you can play around with and adjust to your liking.

Want to try a different fruit combo? Go for it!           

Like a super thick, almost milkshake like smoothie? Throw some extra ice cubes in there!

Want something sweeter? Add some of your favorite sweetener!

Fool-proof, I tell ya!

But there are a few things about the sweetness level to mention. One of the great things about using a ripe banana is that it’s got a lot of natural sweetness in it already, so if you’ve got a big ol’ sweet tooth this is gonna work in your favor!

If you’re playing around with flavor combos or just not a huge banana fan, you’re probably going to want to add in some of your fave sweetener.

Give it a taste before you add it though. Besides being packed with whole foods, protein, omega-3s and lots of other health benefits, Health Warrior’s Superfood protein powder also has some sweetness to it. If you’re not crazy about really sweet things, the protein powder alone might be enough for you.

The choice is yours! Did I mention this high protein smoothie is fool proof!?

Kaylie | Healthy Hacks

Yields 2 smoothies

High Protein Strawberry Banana Smoothie

Gluten Free; Vegan; No Added Sugar; Soy Free; Nut Free; Easy

5 minPrep Time

5 minTotal Time

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Ingredients

• ½ cup milk of choice
• 1 scoop Health Warrior Superfood protein powder, vanilla
• 1 ¼ cup frozen strawberries
• 1 small – medium sized ripe banana
• Sweetener of choice to taste – optional
• Ice cubes

Instructions

1. In a high speed blender, add the milk and protein powder. Give it a quick whiz to mix them together and dissolve the protein powder.
2. Add the frozen strawberries and banana to the blender. Blend until smooth.
3. Give the smoothie a taste and add any additional sweetener of choice until you get the amount of sweetness you want.
4. Add a few ice cubes at a time, blending in between, until you get your desired consistency and thickness.
5. Pour into glasses and enjoy!

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Dark Chocolate Strawberry Cake

Thanks to Health Warrior for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust. 

Popable.

If I could use 1 word to describe these protein packed dark chocolate raspberry cups that would be it! Make these treat and just try not to want to keep popping them straight into your mouth. The thick and creamy raspberry filling is coated with the hard crisp of the dark chocolate that immediately starts to melt in your mouth.

Plus they’re mini sized so they are just made to be popped!

How are they made?

This is technically a no bake recipe, but to me that means zero heat involved. And that’s not the case here.

The raspberries get cooked over the stove. This makes them thicker and more flavorful and helps them set up inside the chocolate shell. This process is super easy and all you have to do is pop your berries (fresh or frozen) into a saucepan over a high heat and let them start to bubble. Once that happens lower the heat to medium-high and stir them continuously so they don’t burn on the bottom. Once they’ve reduced to about half the size you started with – viola – you’re done! Well, done with that step…. Unless you’re in to eating a raspberry pudding-like dish and in that case, you do you! It kind of sounds delicious…

Anyways! While the raspberries are cooling, grab your can of coconut milk and separate the coconut cream from the coconut water. You’re going to need the canned coconut milk since the kind in a carton doesn’t separate like this.

Then, dissolve the Health Warrior Superfood Protien powder in watery part of a can of coconut milk. This is an important step so don’t skip it! If you do, you might end up with clumps of un-dissolved protein powder or a somewhat gritty texture to your raspberry filling.

How do I assemble these little morsels?

Assembling these dark chocolate raspberry cups is super easy – it’s just a little tedious. Once you get the chocolate chips melted, spread enough around the inside of a mini cupcake liner to cover the whole thing. You want the coating to be thick enough that there aren’t any see-through areas or holes, since that will make them a little fragile.

Thin-ness is an issue but feel free to go as thick as you’d like! (You just might need more chocolate to get a full set of 9 ;) )

I also like to double up on the cupcake liners to make the “walls” of the liner a little sturdier when I’m…basically….painting them with the back of my spoon.

Once you’ve got all your liners done, pop them in to the fridge to harden. I like to put them all on a cookie sheet tray as I’m going just to make transferring them back and forth from the fridge easier.  

Once the base of the cups is solid and the raspberry filling is totally cool (if it’s still hot it might melt your perfectly painted chocolate cups ;) ) plop a dollop of the raspberry filling into the chocolate cup base and then top it with more melted chocolate.

I like to give the bottom of the cup a little gentle tap on the counter top/work surface to smooth the top of the cup and make sure it reaches the edges so the top and the base will connect.

Then back to the fridge they go to totally set up.

What’s the final step?

Well that’s an easy one! Peel back the paper liner (very important – don’t skip this step either ;) ) and start popping those high protein dark chocolate raspberry cups in to your eagerly waiting mouth!

Substitutions

You can use any fruit you want in place of the raspberries, just be aware that the protein powder can affect the color of the fruit, so if you’re going for a nice bright red stick to the raspberries.

I love dark chocolate with raspberries, but feel free to use any type of chocolate you like! You can swap it out for milk or non-dairy, or even white chocolate!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Kaylie | Healthy Hacks

Yields 9 mini cups

High Protein Dark Chocolate Raspberry Cups

Gluten Free; High Protein; Vegan; No Bake; Dairy Free

30 minPrep Time

30 minTotal Time

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Ingredients

• 1 heaping cups chopped raspberries (fresh or frozen)
• 1 1/2 Tbsp coconut cream
• 1 Tbsp coconut water (from the can)
• 1 Tbsp Health Warrior superfood protein powder, vanilla
• Granulated sweetener of choice to taste - optional
• ¾ cup dark choc chips - dairy or non-dairy

Instructions

1. Add the raspberries to a saucepan over high heat. Once the berries start to break down and bubble, lower the heat to medium high and stir the berries frequently to keep them from burning.
2. Continue stirring until the raspberries are reduced to about ½ the size you started with. Transfer the berries to a heat safe bowl and place them in the fridge to cool.
3. Scoop out the cream from the can of coconut cream* into a bowl.
4. In a separate bowl, add the coconut water (left over from the can of coconut cream) and the protein powder and stir until the protein powder is completely dissolved.
5. Stir in the coconut cream until smooth.
6. Add granulated sweetener of choice to taste, if desired.
7. Add the coconut mixture to cooled raspberries and place in the fridge to thicken up a bit.
8. Melt ½ cup of the chocolate chips. Using the back of a spoon, spread the melted chocolate into the mini muffin cup liners so that it evenly covers the bottom and up the walls.
9. Once you’ve got 9 liners coated, place them in the fridge to harden.
10. Once hard, add 1 tsp of the cooled raspberry filling to the chocolate cups.
11. Melt the remaining ¼ cup of chocolate. Pour some chocolate on top of the cups so that the entire top is covered. You can gently tap the bottom of the cups on your work surface to even out the chocolate.
12. Once all the cup are covered with chocolate, place them back in the fridge to harden completely.
13. Unwrap and enjoy!

Notes

*To get the coconut cream to separate from the coconut water, place the unopened can in the fridge overnight. DO NOT shake the can before opening the can and getting ready to use it.

-These high protein dark chocolate raspberry cups can be stored in the fridge in an air tight container for at least a week.

-You can also double the recipe for twice as many delicious morsels!

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