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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 

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  1. dara says:

    I just made these kick-ass awesome brownies.. but they are not your typical brownie. These brownies are made with black beans. Gross sounding, I know. The second I heard about these I imagined a very salty bean consistency dinner roll-like snack. But to my absolute surprise, these are far from that. I am still amazed at how good these brownies are.
    I have spent these past weeks on a website called “No meat Athlete”. The woman, Christine, who helps run the site posts “Sweet Tooth Friday” recipes under the sneak healthy desserts list. This is where i found the BB’s recipe as well as a multitude of others that I am so anxious to try. The latest two I have made were the Gingerbread Cookies (without the Guinness) and the Thumbprint Cookies- these use pureed cauliflower.
    Anyways, try these brownies.
    http://www.nomeatathlete.com/black-bean-brownies/

    Instead of the 1 1/4 c. cocoa, I used 3oz. melted unsweetened bakers chocolate and 1/4 c cocao powder;
    Instead of the 2 1/2 c. raw sugar, I used 1 cup sugar and 1 Tbsp stevia;
    I did not use hazlenuts.
    Instead of 4 tsp coffee powder, I used 2 tsp ground original house blend coffee.

    I hope they turn out great!

  2. dara says:

    I just made these kick-ass awesome brownies.. but they are not your typical brownie. These brownies are made with black beans. Gross sounding, I know. The second I heard about these I imagined a very salty bean consistency dinner roll-like snack. But to my absolute surprise, these are far from that. I am still amazed at how good these brownies are.
    I have spent these past weeks on a website called “No meat Athlete”. The woman, Christine, who helps run the site posts “Sweet Tooth Friday” recipes under the sneak healthy desserts list. This is where i found the BB’s recipe as well as a multitude of others that I am so anxious to try. The latest two I have made were the Gingerbread Cookies (without the Guinness) and the Thumbprint Cookies- these use pureed cauliflower.
    Anyways, try these brownies.
    http://www.nomeatathlete.com/black-bean-brownies/

    Instead of the 1 1/4 c. cocoa, I used 3oz. melted unsweetened bakers chocolate and 1/4 c cocao powder;
    Instead of the 2 1/2 c. raw sugar, I used 1 cup sugar and 1 Tbsp stevia;
    I did not use hazlenuts.
    Instead of 4 tsp coffee powder, I used 2 tsp ground original house blend coffee.

    I hope they turn out great!

  3. Jen says:

    These look great! I love the idea of baking goods for one person. Is it possible for you to make a recipe for Cinnamon rolls for one or two?

    1. I’m working on cinnamon rolls! 🙂
      Right now, it’s slow going because whole-grain flours have made all my trials taste very dense… but I’m not giving up yet :).

    2. I’m working on cinnamon rolls! 🙂
      Right now, it’s slow going because whole-grain flours have made all my trials taste very dense… but I’m not giving up yet :).

  4. Jen says:

    These look great! I love the idea of baking goods for one person. Is it possible for you to make a recipe for Cinnamon rolls for one or two?

  5. Jen says:

    YAY. I’m excited 😀

  6. Jen says:

    YAY. I’m excited 😀

  7. Jade C says:

    Try Wholegrain Spelt – it works with everything!! Also, it sometimes depends on how you incorporate everything – seiving the flour into the bowl and folding it ((along with the other dry ingredients)) into the liquids. I’m just making a suggestion here, sure you already know how to make a light dough / batter.
    Good luck – looking forward to those cinnamon rolls, I’ve been looking for a recipe for a while and now I’m really on a cinnamon “kick” 😉 😉 !!
    Jade C.

    1. I’ve done spelt too… still cardboardy! 🙁
      They always LOOK beautiful, but who wants to eat a beautiful cinnamon roll that tastes terrible?

    2. I’ve done spelt too… still cardboardy! 🙁
      They always LOOK beautiful, but who wants to eat a beautiful cinnamon roll that tastes terrible?

  8. Jade C says:

    Try Wholegrain Spelt – it works with everything!! Also, it sometimes depends on how you incorporate everything – seiving the flour into the bowl and folding it ((along with the other dry ingredients)) into the liquids. I’m just making a suggestion here, sure you already know how to make a light dough / batter.
    Good luck – looking forward to those cinnamon rolls, I’ve been looking for a recipe for a while and now I’m really on a cinnamon “kick” 😉 😉 !!
    Jade C.

  9. Shari V says:

    Do you happen to have the nutritional value for this? They look fantastic..can’t wait to make them! And of course, I’ve already pinned them 🙂

    1. Hi Shari,
      Which recipe did you mean? 🙂

    2. Hi Shari,
      Which recipe did you mean? 🙂

  10. Shari V says:

    Do you happen to have the nutritional value for this? They look fantastic..can’t wait to make them! And of course, I’ve already pinned them 🙂

  11. Shari V says:

    Oops, sorry…posted that in the wrong place!

  12. Shari V says:

    Oops, sorry…posted that in the wrong place!

  13. jenny says:

    Hey I was wondering if you had a universal scone recipe. I have been looking for one that is a “lighter” scone, maybe using a mix with garbanzo beans. Any Ideas?

  14. jenny says:

    Hey I was wondering if you had a universal scone recipe. I have been looking for one that is a “lighter” scone, maybe using a mix with garbanzo beans. Any Ideas?

  15. Vanessa says:

    Hi there,
    I love all your recipes and this one I will be multiplying for breakfasts of next week, but as a diabetic and athelete, I’m all about high protein – is there any high protein recipes of your delicious collection? I’ve only just started reading this site and will be making the cookie dough dip for a girls night in tonight (I might be making an extra batch just for me… ahem lol).
    For me a high protein serving would be protein upwards of 15g and carbs 10g or less… I’m still new to substituting for high protein recipes so any advice is appreciated.
    I’m so impressed by this site, you should be so proud! Healthy eating is not promoted enough in my opinion and it doesnt need to be all celery, as proven here!
    Love it!
    -Vanessa

    1. Hi Vanessa!
      I do have a “protein” tag… To be honest, though, I started categorizing the recipes into this tag over a year ago and sometimes just put them there if they included tofu or beans (that was before I actually started calculating nutrition facts for the recipes so I could only guess at the protein amounts). But hopefully *some* of these tagged recipes will fit your wishes! http://chocolatecoveredkatie.com/tag/high-protein/

    2. Hi Vanessa!
      I do have a “protein” tag… To be honest, though, I started categorizing the recipes into this tag over a year ago and sometimes just put them there if they included tofu or beans (that was before I actually started calculating nutrition facts for the recipes so I could only guess at the protein amounts). But hopefully *some* of these tagged recipes will fit your wishes! http://chocolatecoveredkatie.com/tag/high-protein/

  16. Vanessa says:

    Hi there,
    I love all your recipes and this one I will be multiplying for breakfasts of next week, but as a diabetic and athelete, I’m all about high protein – is there any high protein recipes of your delicious collection? I’ve only just started reading this site and will be making the cookie dough dip for a girls night in tonight (I might be making an extra batch just for me… ahem lol).
    For me a high protein serving would be protein upwards of 15g and carbs 10g or less… I’m still new to substituting for high protein recipes so any advice is appreciated.
    I’m so impressed by this site, you should be so proud! Healthy eating is not promoted enough in my opinion and it doesnt need to be all celery, as proven here!
    Love it!
    -Vanessa

  17. Junebug says:

    Hey Katie,

    I was wondering which of your single-serving cake/cupcake recipes would be the best to adapt to a larger cake? If you were going to make a full size cake, which one would it be and how would you do it? I would prefer to sub oil with applesauce, and sugar with stevia-type sweeteners or date sugar.

    I avoid animal products, oils and processed sugars, so I love that your desserts are so easily adapted to my needs. It’s wonderful to see another young adult dedicated to health for health’s sake, running, AND desserts!

    Thanks!
    PJ

    1. Hi PJ,
      I’ve actually never done it so I don’t know :-?.

      1. Junebug says:

        Thanks Katie- I’ll let you know how it goes if I end up trying it!

      2. Junebug says:

        Thanks Katie- I’ll let you know how it goes if I end up trying it!

    2. Hi PJ,
      I’ve actually never done it so I don’t know :-?.

  18. Junebug says:

    Hey Katie,

    I was wondering which of your single-serving cake/cupcake recipes would be the best to adapt to a larger cake? If you were going to make a full size cake, which one would it be and how would you do it? I would prefer to sub oil with applesauce, and sugar with stevia-type sweeteners or date sugar.

    I avoid animal products, oils and processed sugars, so I love that your desserts are so easily adapted to my needs. It’s wonderful to see another young adult dedicated to health for health’s sake, running, AND desserts!

    Thanks!
    PJ

  19. Kayla says:

    Do you have any sugar free cake recipes? I am needing to bake a sugar free cake for a baby shower & I have been looking through your website but can’t seem to find one! But I thought you must have one! 🙂

  20. Kayla says:

    Do you have any sugar free cake recipes? I am needing to bake a sugar free cake for a baby shower & I have been looking through your website but can’t seem to find one! But I thought you must have one! 🙂

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