21 Day Fix Approved CHOCOLATE!!

Who said you couldn't have chocolate on the 21 Day Fix Extreme??  Well, technically, Autumn Calabrese did...BUT...this kind of chocolate is A-OK!!

So, I got this recipe from my friend Melanie Mitro.  She posted it yesterday on Facebook and I decided trying this was a MUST!!  It's super easy, and approved on the 21 Day Fix and 21 Day Fix Extreme.

I was kind of wondering what it would be like and if it could really do the trick for a "chocolate fix" (no pun intended)...but, OMG...this stuff is crazy good!!!  It almost didn't make it to the freezer!!

Here's the recipe:

• 1 scoop of Chocolate Shakeology  - 1 RED CONTAINER
• 1 TBSP Coconut Oil (melted for about 30 seconds) - 2.5 TEASPOONS 

Stir it together and spread on parchment paper on a cookie sheet and freeze it for 20-30 minutes.  I got a rolling pin out and placed parchment paper on the top also and rolled it out (a little OCD there, but that's ok)...

You could even doctor this up a bit by adding PB2, slivered almonds, shredded coconut, or really anything else you want!!  (You just have to make sure you add in these "extras" with your colored containers and count them for the day)

Ok...so there is ONE more "option" that I have not tried yet...but I am definitely going to try this out too.  This recipe is from another coach who tried this.

• 1 scoop Chocolate Shakeology

• 1 tsp coconut oil

• about 1 tablespoon water

• splash of vanilla extract

Freeze for 20-30 minutes (this comes out more "fudge-like")

Top with Himalayan salt

Flourless Blondie Cookies - Delish!!

Well, ever since I made the Dark Chocolate Flourless Brownie Muffins last week, it got me wondering what else could I find to add to my book of healthy desserts!!  Let's face it, the holidays are coming up and we all love to enjoy some sweets during that time, so why not find some healthy recipes that are super yummy and aren't going to bust a belt!!

Success...I found a recipe!  It was exactly what I hoped it would be...a keeper!!  And yes, they are made with chickpeas!!!

Mine weren't as pretty so I used pic from site!

Ingredients 

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup all natural almond butter or peanut butter
• 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)
• 2 teaspoons vanilla
• 1/2 tsp salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
• sea salt, for sprinkling

Directions

1. Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate (because they're the best!!).  Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
4. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondes.

Serving size: 1 bar (1/16th of recipe) 

Calories: 120 

Fat: 6g 

Carbohydrates: 13.5g 

Sugar: 6.9g 

Fiber: 1.8g

Protein: 3.5g

Recipe found on Ambitious Kitchen.  www.ambitiouskitchen.com

I'd love to know how your Blondies turned out.  After you make these go to my Facebook page www.facebook.com/HealthyFitFocused, take a picture of them and tell me how they turned out.