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Healthy Chocolate Banana Blender Waffles

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Healthy chocolate banana blender waffles…um, yes please!  Talk about an easy and oh so delicious breakfast.  We recipe tested these guys just in time for Mother’s Day!! That might have been planned. ha!  Any batter that you can make in the blender is a total win because the “other people” in the family can totally handle it even if they aren’t cooks!  No excuses!  These waffles are exactly what you need for a lazy weekend morning or for entertaining because everyone is sure to love them.  There is just something so perfect about the combo of chocolate, bananas, cinnamon and maple syrup.  I’m thinking that I’m actually going to print a copy of this recipe and put it out on the counter to put in my request for Mother’s Day.  You know, like a subtle hint but more obvious!

All you need to do is add all of the ingredients into the blender and mix until it’s nicely incorporated.  Get your waffle iron nice and hot and pour the batter onto the iron and close the lid until they are done.  Remove the waffle with a fork or tongs and set aside on a plate.

Serve them up with some warm maple syrup and fresh berries of your choice!

Healthy Chocolate Banana Blender Waffles
 
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Serves: 4
Ingredients
  • 1 C whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • ¼ C cacao powder
  • 1 banana, peeled
  • ¼ C coconut oil, melted in liquid form
  • ½ tsp vanilla
  • 2 medium eggs
  • 1 C almond milk
  • Fresh strawberries
  • pure maple syrup, warmed
Instructions
  1. Add all ingredients to a blender, blend on high for 1 minute.
  2. Heat waffle iron, pour batter onto waffle iron and close lid. Remove from iron once done and transfer to a plate.
  3. Top with maple syrup and strawberries.

Salted Chocolate Almond Butter

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After making almond butter at home, really there is no turning back.  It’s crazy easy and the difference in taste compared to the store bought stuff is off the charts.  Not to mention that you can add different flavors to the mix so naturally we decided to add chocolate.  Well, not really chocolate…we added one of our favorite ingredients, cacao powder, but it tastes just like chocolate and it’s healthy. Winning!

You want to start by toasting the nuts, yes I said toasted nuts…stay with me men.  You want to toast the almonds to bring out the oils and the flavor.  So don’t forget to toast the nuts! Add the toasted nuts to a food processor and let it whirl.  You need to be patient with this because at first it’s going to look like powdered nuts and nothing like almond butter.  Stop the food processor once in a while to scrape down the sides.  All of a sudden it’s like magic and the powdered nuts suddenly turn into butter…it’s really quiet exciting.  I’m not even kidding, I get super excited when I see it come together.  I know, I need to get a life..yeah, yeah.

Once you achieve the consistency like the picture above it’s time to spice it up.  You can be boring and just leave it as plain old almond butter, but it’s sooooo much better with the cacao powder and other ingredients, trust us!

Add in the fixins….the cacao powder, honey, vanilla and a little bit of coconut oil…and don’t forget the salt. Feel free to adjust the honey to make it as sweet as you want, you also may need to adjust the amount of coconut oil to reach the perfect consistency.  Before you know it you will be smothering this salted chocolate almond butter on anything and everything. We happen to really love it caked on a perfectly toasted piece of bread with some sliced bananas, a sprinkle of chia seeds and a drizzle of honey.  Yum!

 

Salted Chocolate Almond Butter
 
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Serves: 1 C
Ingredients
  • 2 C unsalted raw almonds
  • 2 Tbsp cacao powder
  • 1 Tbsp coconut oil + more to thin if necessary
  • 1 tsp raw honey + more for desired sweetness
  • ½ tsp vanilla
  • kosher or sea salt to taste - approx 1 tsp
Instructions
  1. Preheat oven to 350 degrees. Spread almonds evenly on rimmed cookie sheet. Toast for 10 minutes in the oven.
  2. Remove almonds from oven and transfer to a food processor. Mix continually, ocassionally stop to scrape down sides. Almonds will turn to powder consistancy and eventually turn to smooth buttery consistancy after about 10 minutes....be patient! Once this happens add remaining ingredients and mix to incorporate. Adjust honey and salt as desired. Store in mason jar in the pantry or fridge.

Peanut Butter Chia Chocolate Protein Cups (Vegan & Gluten Free)

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I’m a slightly obsessed with these little cups of heaven.  Chocolate mixed with peanut butter, um yes please! I will never ever turn down a chocolate peanut butter combo of anything…ever.  We added the powerhouse ingredient, cacao powder, to turn these into chocolate.  We also added rolled oats and chia seeds, these little chocolate peanut butter cups are packed with a TON of protein, they will satisfy your sweet tooth and they are filling.  Oh, and they are gluten free and vegan.  Yep, these are pretty much too good to be true.

You can prep these in 10 minutes flat, let them set in the freezer and before you know it you will be in peanut butter chocolate heaven. I know we say this all of the time but really and truly you NEED these in your life.  Friends don’t let friends miss out on something this delicious, so we are just being a good friend!


Peanut Butter Chia Chocolate Protein Cups
 
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Serves: 10
Ingredients
Layer 1:
  • 3 Tbsp natural peanut butter
  • 2 Tbsp pure maple syrup
  • 3 Tbsp cacao powder
  • 3 Tbsp coconut oil
  • 1 tsp vanilla
  • pinch of kosher salt
  • ½ C rolled oats
  • 2 Tbsp chia seeds
Layer 2:
  • ¼ C natural peanut butter
  • 1 Tbsp pure maple syrup
  • 1 Tbsp coconut oil
Instructions
  1. In a small saucepan over low heat add peanut butter, maple syrup, cacao powder, coconut oil, vanilla and salt. Stir until melted. Remove from heat and stir in rolled oats and chia seeds.
  2. Line mini muffin liners in a mini muffin tin. Distribute layer 1 evenly into the 10 cups. Place in the freezer.
  3. In a small saucepan over low heat add peanut butter, maple syrup and coconut oil, stir until melted.
  4. Remove protien cups from freezer. Add layer 2 evenly over the top of each protien cup and return to freezer. Once frozen place protein cups in tupperware and store in the freezer.

Organic Raw Cacao Butter

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Raw cacao butter is where it’s at!  It’s a natural fat extracted from the cacao bean of the cacao tree and it’s used as a base in chocolate.  It melts easily, sets quickly and gives chocolate the smooth finish we love.  It also has skin moisturizing benefits, it’s used as a hair conditioner, and it improves heart health as well.  The list goes on regarding the ways to utilize raw cacao butter but of course we like to use it in some of our  favorite recipes like our vegan peanut butter cups.

You can buy raw cacao butter at most Whole Foods and Sprouts, or pick up a bag online by clicking on the link below.

(Affiliate)

Lemon Meringue Pie Balls + Peanut Butter Cup Balls

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What is the #1 go to snack that we pretty much always have on hand at all times at our house you ask?? That would be BALLS! Balls you ask? Yes balls…get your mind out of the gutter; I’m talking energy balls! Growing up my best friend’s mom would make us these amazing peanut butter balls made out of peanut butter, corn flakes, powdered milk and honey and oh were they ever good!! Courtney and I have changed it up a bit over the last couple of years into a healthier and just as addicting version. The great thing about this ultra nutritious snack is that your kids can get in on the action. In our house whenever we are down to our last few, my oldest daughter will often times throw together a new batch. Not only are they quick and easy to make, they are a great on the go snack before sports or other activities.

Since balls are the snack of all snacks, we have come up with different flavor combinations. Lemon merengue pie balls are pretty darn amazing as well. It’s you’re lucky day today because we have posted not just one but two recipes for balls. Because two balls are always better than one, right?!

 

 

Lemon Meringue Pie Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • 6 medjooli dates, pitted (if dry soak in hot water for 10 minutes)
  • juice of ½ large lemon
  • zest of 1 lemon
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • kosher salt to taste
Instructions
  1. In a food processor add oats and pulse until broken down, but not a fine powder. Add dates and continue to pulse until dates are broken down. Add lemon juice, zest, coconut oil and maple syrup and pulse until all ingredients are incorporated. Add kosher salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator or freezer (our preference).

 

 


Peanut Butter Cup Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • ½ C peanut butter (we use natural pb)
  • ¼ C honey
  • 1 tsp vanilla
  • 2 Tbsp cacao nibs
  • kosher salt to taste
Instructions
  1. In a medium sized bowl add oats, peanut butter and honey. Add in vanilla and cacao nibs. If using unsalted peanut butter add salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator.
Good Thyme Tip - May have to adjust by adding more oats or more peanut butter (or honey if you like it sweeter) depending on type of peanut butter you are using, some brands are thinner than others.