Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You
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What if you CAN eat all of your favorite desserts . . . and still be healthy and fit into your skinny jeans?
Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors.
Now, in her first cookbook, Katie shares over 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies, that use only real ingredients, without any unnecessary fats, sugars, or empty calories. These desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too!
few chocolate chips into each bar if desired. Store leftovers in a covered container at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze for up to 2 months. per bar Calories: 220 Fiber: 5.5 grams Protein: 4 grams Fat: 9 grams Carbs: 40 grams Weight Watchers PointsPlus Value: 7 carrot cake bars with coconut frosting There are less than 100 calories in each of these carrot cake bars. And that includes the frosting! makes 18 to 20 bars CARROT CAKE BARS 1 cup spelt
with pure maple syrup then topped with yogurt and granola for a healthy breakfast that tastes like peach pie. If you’re feeling indulgent, feel free to replace the yogurt with Pure Bliss Vanilla Ice Cream (here) or your favorite ice cream. makes 8 peach halves 4 ripe peaches, halved and pitted 2 tablespoons pure maple syrup or liquid sweetener of choice 1 teaspoon cinnamon � cup plain or vanilla yogurt of choice (I like WholeSoy or So Delicious cultured coconut milk) � cup Cinnamon Raisin
(see note on opposite page) ⅓ cup melted virgin coconut oil � cup plus 2 tablespoons lemon juice 1 tablespoon pure vanilla extract ⅛ teaspoon pure stevia extract, or � cup pure maple syrup or raw agave ⅛ teaspoon plus teaspoon salt Oatmeal Cookie Pie Crust (here), or prepared pie crust In a medium bowl, cover the nuts with water and soak for 6 to 8 hours. Drain completely. Combine the nuts and all remaining ingredients except crust in a high-powered food processor or Vitamix. If using
vanilla extract COATING 3 tablespoons cacao powder or unsweetened cocoa powder 2½ tablespoons melted virgin coconut oil 1½ tablespoons pure maple syrup or raw agave lollipop sticks, found in the baking section of a grocery or craft store For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round or square baking pan and set aside. In a large mixing bowl, combine the flour, sugar of choice, cacao powder, baking soda, salt, and chocolate chips (if using) and stir very well. In
by Hachette Digital. To receive special offers, bonus content, and news about our latest ebooks and apps, sign up for our newsletters. Sign Up Or visit us at hachettebookgroup.com/newsletters contents cover title page welcome dedication acknowledgments author’s note introduction 1 the chocolate-covered kitchen 2 cookies, brownies & bars 3 dessert for breakfast 4 ice cream, milkshakes & smoothies 5 pies, cakes & cupcakes 6 puddings, dips, frostings & more about the author stevia conversion