Tag Archives: chocolate

Granola Chocolate Bark (Small Batch with Low Carb Options)

Posted on by
Reply

This easy-to-make chocolate nut butter candy will have your heart at first bite! It’s a small batch dessert recipe, but there is plenty to share with your sweetheart (or not)! And, only three ingredients! Visit the 15-sec video HERE!

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.

Rich, creamy, and studded with your favorite granola (use plain packaged granola, a fancy granola with all the fixings, or your special homemade granola recipe).

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.

Basically, a no-bake dessert (except melting chocolate chips in the microwave for about 1 minute), you’ll find this is a quick, easy, and uncomplicated way to soothe a chocolate-lover’s sweet tooth. Plus, you may already have all the ingredients in your pantry!

 This small-batch recipe is featured in my newest book, Cooking for One for Dummies (which can be pre-ordered NOW, and releases March 8, 2023).

In the cookbook, I show the Granola Chocolate Bar spread out thinly, using a silicone sheet or parchment-lined loaf pan or free-form on a lined cookie sheet.

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A Low carb and sugar free options, very flexible. Featured in Cooking for One for Dummies by Jennifer Fisher, thefitfork.com

Today, for a Valentine’s treat, I thought it would be cute to do in a heart-shaped ramekin! This creates a “thicker” result. If going this route, use an approximate 10-oz Crème Brulé-style ramekin or two smaller 6-oz low-side ramekins.  I’m kinda a ramekin collector freak, they are so fun and can be used for lots of smaller-scale recipes for one or two; using to hold prepped ingredients while making a recipe; for holding your everyday snacks for portion control.

Approximate macros for sugar-free chip version (will vary some based on nut butter and granola choices): 191 calories, 13g fat, 14g net carb, 3g protein

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.
Pin this for later!

PRO TIPS FOR GRANOLA CHOCOLATE BARK

Tip 1: There is so much flexibility, you can mix and match ingredients to suit your dietary preferences (for example there are lots of swaps if looking for low carb dessert ideas):

  • Chocolate: I used sugar-free dark chocolate chips, but feel free to substitute traditional chocolate chips. Also, try milk chocolate, white chocolate, cinnamon chip and all the other flavors out there!
  • Nut Butter: The only real requirement is to use a natural-style nut butter and NOT the solid kind with hydrogenated fats and sugars.  I used a cinnamon-flavored almond butter in my recipe today, but peanut butter, walnut butter, cashew butter, protein-boosted nut butters and most all types of blends will work!
  • Granola: For convenience, use packaged granola from your favorite brand. Of course, homemade granola is excellent too! If you don’t want to use granola, swap in an equal portion of things like coconut shreds, toasted chopped nuts, dehydrated or freeze-dried fruit pieces, little candies of choice, etc.

Tip 2: For less mess making granola bark, it’s highly recommended to oil the ramekin or, if using a baking sheet, use parchment paper or a silicone matt. You can also make in silicone candy molds, but I haven’t personally experiment with that.

Tip 3: Don’t skip the sticking in freezer step to firm up the chocolate bark before eating. Store leftovers in fridge.

Disclaimer: This post contains affiliate links.

Print
Granola Chocolate Bark (Small Batch with Low Carb Options)
Prep Time
5 mins
Total Time
35 mins
 

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.

Course: Dessert, Snack
Keyword: candy, chocolate, holiday, low carb, valentines day
Servings: 4
Calories: 191 kcal
Ingredients
  • 1/3 cup chocolate chips sugar-free, if desired
  • ¼ cup natural-style nut butter peanut, almond, cashew, etc.
  • ½ cup of your favorite granola any type or your own toppings
Instructions
  1. In a small microwave-safe bowl, melt the chocolate chips on high in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
  2. Stir in nut butter until smooth. Pour the chocolate mixture into a 10 to 12-ounce low ramekin*
  3. Sprinkle granola evenly over the top of the chocolate mixture and press down lightly so that it stays put. Freeze for 30 minutes to 1 hour, or until the bark has firmed up.
  4. Slice into pieces; store the leftovers in the refrigerator.
Recipe Notes

* Instead of a ramekin, spread chocolate mixture out thinly on a silicone mat (on baking sheet) before topping with granola. After freezing, break up into free-form pieces. You can also use silicone baking and candy molds for a different effect.

Approximate macros for sugar-free chip version (will vary some based on nut butter and granola choices): 191 calories, 13g fat, 14g net carb, 3g protein

No-Bake Protein Brownies with Real Strawberry “Sprinkles”

Posted on by
10

Satisfy your sweet tooth in a lower-carb and protein-boosted way with this easy recipe for No-Bake Protein Brownies with Real Strawberry “Sprinkles.”

It’s a seemingly decadent strawberry chocolate brownie is actually a homemade brownie protein bar that is low in sugar and higher in protein. Macros for each generous slice of this homemade protein brownie: 219 calorie, 16g fat, 14g carb (6g net carb), 8g dietary fiber, 12g protein.

 Almond meal, unsweetened cocoa powder, and protein powder make the low-carb, protein-rich base that is held together by sugar-free syrup (or the sticky sweetener of your choice like real maple syrup or honey). There is no need to bake this homemade protein brownie, you simply press into the pan (I used a 1/8th sheet pan size with dimensions of about 9” x 6” – you can also use an 8”-diameter cake pan).

I came up with this chocolate protein powder recipe idea at the beginning of the year, as I was clearing out all our holiday treats but still craving a healthy sweet treat – I’m a chocolate lover for sure! You can use most any variety of chocolate protein powder (for example whey or plant-based).

I use Clean Lean Protein in Rich Chocolate flavor, a plant protein powder from Nuzest that is easy to digest, has a great texture, and can work with most types of diets including keto, gluten-free, paleo and more.

Here’s a don’t-miss-deal: you can always save 15% at Nuzest HERE with my code FITFORK

What makes this fudgy protein brownie extra special is the rich chocolate ganache topping. Making a ganache (a shiny thin layer of chocolate icing) seems so fancy and like you need major chocolatier skills – but it’s easy. The standard ganache formula is 2:1 chocolate to heavy cream. So, for a heaping ¼ cup chocolate chips, that would be 2 tablespoons of cream. It’s as easy as putting both in a microwave safe small bowl and heating at 70% power for about 1 minute, and stirring quickly afterward until smooth and glossy (return to microwave in 15 second increments if not melted thoroughly).

And, the strawberries on top! I’m calling them sprinkles – I took freeze-dried strawberries and coarsely crushed them before sprinkling on top of the still-warm ganache. You could substitute any other type of freeze-dried fruit, or swap out for nuts, seeds, and/or coconut.

Nuzest Plant-Based Protein Powder - save 15% with code THEFITFORK15

These no-bake protein brownies should be placed in the fridge for 30 minutes to set up before slicing. Store any leftovers in the fridge too, for up to 1 week. ENJOY!

Pin this for later!

Note: This post contains affiliate links.

5 from 6 votes
Satisfy your sweet tooth mindfully with this easy recipe for No-Bake Protein Brownies with Real Strawberry “Sprinkles.” Deliciously chocolate and seemingly decadent dessert or snack, but only 219 calories, plus low carb with 6g net carb, and 12g protein.
Print
No-Bake Chocolate Protein Brownies with Real Strawberry “Sprinkles”
Course: Dessert, Snack
Keyword: brownies, chocolate, fudge, protein powder
Servings: 6 servings
Calories: 219 kcal
Ingredients
  • 1 cup almond meal
  • ¼ cup unsweetened cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup sugar-free maple syrup or can sub real syrup, just more carbs
  • 3 to 4 tbsp water
Topping
  • 2 ounces sugar free chocolate chips about heaping ¼ cup
  • 2 tbsp heavy cream
  • ½ to 1/3 cup freeze-dried strawberries* or other freeze dried fruit (or nuts, seeds and coconut for a swap)
Instructions
  1. In bowl, mix together almond meal, cocoa powder and protein powder. Add syrup and 3 tablespoons of water. Stir until combined and making a cohesive dough. If too crumbly (like because of super thick syrup, mix in the additional 1 tbsp water).

  2. Press dough into approximate 9” x 6” rimmed pan. In ramekin, add chocolate chips and cream. Microwave for 1 minute on High. Stir until smooth and spread over top of protein mixture. Place freeze-dried strawberries in plastic bag and crush with bottom of cup or rolling pin until coarsely powdered. Sprinkle of chocolate topping. Set in fridge for 30 minutes before cutting into 6 squares.

  3. Store leftovers in air-tight container in fridge for up to 7 days

Recipe Notes

Chocolate Gingerbread Mini Loaves

Posted on by
Reply

Gingerbread or chocolate . . .why choose? You’ll “loaf” the joining of these two popular holiday flavors in this recipe for Chocolate Gingerbread Mini Loaves.

Gingerbread is the quintessential holiday treat and most of have fond memories of the delicious aroma and warm, spicy taste of this flavor profile that is incorporated in cookies, cakes, and other yummy Christmas treats. Adding chocolate even deepens the flavor experience and speaks to a chocolate-lover’s soul!

This is a smaller-scale gingerbread recipe making two loaves in approximate-sized 5.5” x 3” loaf pans. You can also use all the batter in a single 6” diameter small cake pan. You can also half the recipe and make a single mini loaf and you can also double the recipe to make 4 mini loaves or fill a bigger 8” to 9” diameter cake pan.

Pin for later!

Slice them up and serve warm with ice cream or whipped cream, or the toppings of your choice. If you’d rather gift them to a friend or family present them in nicer, disposable mini loaf liners or, even better, a beautiful ceramic mini loaf pan (can be used long after the food gift is gone)!  If you are wrapping in plastic wrap or a cellophane food gift bag, make sure the gingerbread loafs are completely cooled. You can also store in the freezer for up to 6 months, in wrapped in plastic wrap and sealed in a freezer bag.

Mini Chocolate Gingerbread is easy to make, sharable, delicious! Enjoy!

This post contains affiliate links.

A chocolate-lover's twist on the quintessential holiday season treat - gingerbread! Simple and delicious, makes two little loaves, one for you and one for sharing!
Print
Chocolate Gingerbread Mini Loaves

A chocolate-lover's twist on the quintessential holiday season treat – gingerbread! Simple and delicious, makes two little loaves, one for you and one for sharing!

Course: bread, Breakfast, brunch, Dessert
Keyword: cake, christmas, gingerbread, holiday
Servings: 2 loaves
Ingredients
  • 4 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup buttermilk hack: whole milk + ½ tsp vinegar, let sit 5 min
  • 1/3 cup molasses
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup flour or gluten free blaking blend
  • 1/2 cup mini chocolate chips
Instructions

  1. Preheat the oven to 350F and lightly grease TWO mini loaf pans (about 5.5” x 3”) or one 6" round cake pan.

  2. Cream the butter and brown sugar then beat in the egg. Mix the buttermilk and molasses into butter mixture. Stir in baking soda, cocoa powder, cinnamon, ginger, nutmeg and salt until combined. Next stir in flour until a smooth batter forms. Fold in chocolate chips.
  3. Bake for about 25 or until a toothpick inserted in center pulls clean. Cool 10 minutes before slicing.

Sugar-Free Chocolate Caramel Whipped Coffee with Collagen (Low Carb)

Posted on by
Reply

Sugar-Free Chocolate Caramel Whipped Coffee with Collagen let’s you create a coffee-shop experience at home with multiple benefits!  Whipped coffee (also called Dalgona) is a trend that is definitely meets and exceeds all the buzz!

Sugar Free Chocolate Caramel Whipped Coffee is an impressive yet easy coffee beverage to make -- and much more economical than going out, too! Serve warm or cold over ice. Low carb and friendly for Keto diets, diary-free, vegan and paleo diets. Collagen adds additional nutrients along with a protein boost. 128 cal, 2g net carb, 5.6g fat, 14.3g protein

This Chocolate Caramel Dalgona is a decadent-tasting coffee beverage that blends two classic flavors — chocolate and caramel – that are beloved pairings in most everyone’s cuppa Joe.  

Great Lakes Wellness discount code THEFITFORK10OFF

Check out more benefits of Caramel Chocolate Whipped Coffee which you can serve warm or cold depending on your mood:

Venti: When it comes to coffee, more is better in my book! That’s why I made this chocolate coffee dalgona “venti” sized, measuring in at over 20 ounces. However, if that’s too much caffeine for you, half the recipe or share with a friend.

Sugar Free: Using sugar-free coffee syrups and products that inherently have no sugar or have been sweetened with a natural, low-carb option (like Stevia) means this remains a low-carb coffee beverage.

Economical: Instead of $6+ you might pay in a gourmet coffee shop, this caramel chocolate whipped coffee is a fraction of the cost – I’d say just under a dollar, and that’s including a serving of collagen powder which is amazing for your health.

Collagen-Boosted: A serving of collagen hydrolysate (in a caramel flavor) is added to the almond milk before topping with the espresso foam. This not only creates the rich caramel flavor, but boosts the drink with 12g of protein and benefits for bones, joints, skin, gut and more. 

Save 10% code at GreatLakesWellness.com --- THEFITFORK10OFF

I used the Daily Joint Collagen from Great Lakes Wellness – save 10% with code THEFITFORK10OFF.  You can also use a plain flavor collagen and mix a tablespoon of sugar-free caramel syrup into the milk.

Sugar Free Chocolate Caramel Whipped Coffee is an impressive yet easy coffee beverage to make -- and much more economical than going out, too! Serve warm or cold over ice. Low carb and friendly for Keto diets, diary-free, vegan and paleo diets. Collagen adds additional nutrients along with a protein boost. 128 cal, 2g net carb, 5.6g fat, 14.3g protein

Note: This post contains affiliate links. A small commission is earned from sales generated through links, but price to you remains the same. Proceeds are used to offset operating costs for The Fit Fork. Thank you!

Sugar Free Chocolate Caramel Whipped Coffee is an impressive yet easy coffee beverage to make -- and much more economical than going out, too! Serve warm or cold over ice. Low carb and friendly for Keto diets, diary-free, vegan and paleo diets. Collagen adds additional nutrients along with a protein boost. 128 cal, 2g net carb, 5.6g fat, 14.3g protein
Print
Sugar Free Chocolate Caramel Whipped Coffee
Prep Time
5 mins
Total Time
5 mins
 

Sugar Free Chocolate Caramel Whipped Coffee is an impressive yet easy coffee beverage to make — and much more economical than going out, too! Serve warm or cold over ice. Low carb and friendly for Keto diets with 2g net carbohydrate.

Course: Beverage, Drinks
Keyword: caramel, chocolate, coffee, dalgona, keto, low carb
Servings: 1 serving
Calories: 128 kcal
Ingredients
  • 18 oz. almond milk
  • 2 tbsp. Great Lakes Wellness “Daily Joint” Collagen Classic Caramel Flavor
  • 2 oz. boiling water
  • 2 tbsp. instant espresso
  • 2 tbsp. sugar-free chocolate syrup for coffee
  • Optional garnish: sugar-free chocolate dessert syrup
Instructions
  1. Warm milk or keep cold, depending on preference.
  2. Stir in collagen until combined; set mixture aside.
  3. Boil water in bowl in microwave. Add instant espresso and sugar-free chocolate coffee syrup to hot water and use coffee frother to whip for 2 to 3 minutes, until soft peaks form.
  4. Gently pour espresso mixture and froth over milk.
  5. Drizzle with sugar-free dessert chocolate syrup, if desired.
Recipe Notes

Per 20-ounce serving: 128 cal, 2g net carb, 5.6g fat, 14.3g protein

Mendiants – Dried Fruit & Nut Chocolate Candy

Posted on by
Reply

Mendiant is the French word for scraps of chocolate, melted and sprinkled with bits of dried fruit and nuts, typically served around Christmas. Derived from the Latin root for “begging” and I know my whole family gobbled the up and was begging for more!

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Ridiculously easy and taste amazing, but Mendiants are a lifesaver when you need a last-minute treat to serve, give as a hostess gift, or food gift for the chocolate-lover . . . but have almost nothing in the pantry.

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
Use traditional or sugar-free dark chocolate chips.

All you need for this easy chocolate candy recipes is a 12 oz. package of dark chocolate chips (use sugar-free chocolate chips for a low-carb chocolate candy recipe) and a variety of toppings that you likely already have stashed away.

Use up whatever little “bits” of dried fruit, nuts and extras you have in the pantry!

My Mendiants were topped with a variety of eight simple ingredients swiped from my pantry – not much of anything is needed, just a tablespoon or so of each. I used chopped nuts like pecans, Marcona almonds, and pistachios; chopped dried apricots, cherries and apples; and even had toasted quinoa and coconut for sprinkling. Any other kind of nut, seed or dried fruit also works.

Plus, try cacao nibs, dried citrus peels, coarse salt sprinkles, crushed coffee beans and whatever else you think pairs well with chocolate. If you are making keto mendiant, then nuts, seeds and spices will be your best picks paired with sugar-free chocolate chips.

Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
Add the toppings while the chocolate is still gooey.

Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.

While mendiant chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired. Makes approximately 24 fruit and nut studded chocolate coins.

Pin for Later — check out the IDEA PIN with video

Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
Print
Mendiant – Dried Fruit and Nut Chocolate Candy (Low Carb / Keto Option)
Prep Time
15 mins
cooling
30 mins
Total Time
45 mins
 

Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Course: Dessert
Cuisine: French
Keyword: candy, chocolate, christmas, holiday
Servings: 24 pieces
Ingredients
  • 12 ounces dark chocolate chips traditional or sugar-free
  • 1 to 2 Tbsp EACH of 6 to 10 toppings like: nuts, seeds, dried fruits, toasted quinoa, chia seeds, cacao nibs, citrus peel, even pretzels or potato chips. Chop, crush or dice until everything small-sized for topping
Instructions
  1. Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.
  2. Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.
  3. While chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired.