These are a great healthy peanut free snack for school lunches and will satisfy any chocolate craving while still staying on track with your healthy lifestyle.

Where’s the recipe?

Here at My Crazy Good Life we like to create recipes that anyone can follow, whether you’re new in the kitchen or have been cooking for years. In this post you’ll find ingredient information, healthy eating plan calculations, and recipe tips and tricks. If you’d like to skip past that, you can simply scroll to the bottom of the page or click Jump to Recipe to get right to the easy to print Tahini Chocolate Energy Ball recipe!

Ingredients in these Tahini Chocolate Chip Balls

• Tahini: tahini paste is made from hulled sesame seeds. Sometimes manufacturers will add oil. Try to find one thats only ingredient is sesame seeds.
• Maple Syrup: use pure maple syrup for this! I’ve found that Costco has the most affordable, good quality maple syrup.
• Coconut Flour: this is a wonderful alternative to wheat and other grain flours. You can find coconut flour in the baking section of your grocery store, or right here.
• Chocolate Chips: I love using dark chocolate chips in this recipe. If you’re following a plant based diet Enjoy Life Chocolate Chips are a great vegan option!

How to Make Tahini Chocolate Balls

1. In a food processor, combine tahini, maple syrup and coconut flour until you have a crumbly texture. (The texture shouldn’t be dry or too sticky. It will look crumbly, but you can easily mold it into a ball). *See below for tips on rolling out.
2. Transfer the mixture to a mixing bowl and stir in 1/3 cup of chocolate chips.
3. Using your hands, form small balls with the dough.
4. Place the formed balls on a piece of parchment paper or into a bowl and store in the refrigerator in an air tight container.

How to Make Tahini Chocolate Chip Bars

1. In a food processor, combine tahini, maple syrup and coconut flour until you have a crumbly texture. (The texture shouldn’t be dry or too sticky. It will look crumbly, but you can easily mold it into a ball).
2. Transfer the mixture to a mixing bowl and stir in 1/3 cup of chocolate chips.
3. Line a deep baking sheet or pan with sides with parchment paper.
4. Set the dough in the pan on top of the parchment paper.
5. Place another layer of parchment paper on top of the dough (to keep from sticking) and using a roller, can, or your hands, flatten the dough so that’s it’s level.
6. Put the pan into the fridge for 30-60 minutes, then cut into bars using a pizza cutter or knife.
   You can see an example of how I do it in this healthy granola bar post.
7. Store the bars, covered, in the refrigerator for up to two weeks.

Recipe tips

• If you’re having trouble rolling these into balls, it can help to chill them in the refrigerator for a little while. Once the dough has chilled, remove from the fridge and roll into balls.
• I love making these tahini protein balls for a healthy snack or dessert. The coconut flour in this recipe is a healthy gluten free alternative to other grain flours. You can read more about the health benefits of coconut here.
• There are so many different add-ins that are wonderful in these Tahini Chocolate Chip energy bites. Some of my favorites are cocoa powder and chia seeds. I’ve heard of some who use Medjool dates to sweeten this instead of the maple syrup. If you like salty and sweet, adding a small sprinkle of sea salt would be delicious!
• These keep well stored in an air tight container in the fridge for a week or two. You can also freeze them for up to 6 months! I like making a big batch for healthy road trip snacking.
• If you want to amp up the protein, you can add a scoop or two of your favorite protein powder during step one of the directions.

Healthy Eating Plans

21 Day Fix

Because of the chocolate chips in this recipe, it is automatically a treat swap. If you would like to leave the chocolate chips out of the recipe, then the container counts are:

• For the whole recipe: 24 oil teaspoons, 15 sweetener teaspoons, 5 orange containers
• Per serving (6 servings): 4 oil teaspoons, 2.5 sweetener teaspoons, 1 orange container

Weight Watchers: Each serving is 10 points on the 2023 plan.

More Healthy Desserts with Chocolate

• Oatmeal Peanut Butter Protein Balls
• Dairy Free Chocolate Ice Cream
• No Bake Coconut Mocha Bars with Coconut Oil
• Fudgy Espresso Brownies
• Peanut Butter Chocolate Lava Cake Recipe
• Instant Pot Banana Cupcakes with Chocolate Frosting
• Peanut Butter Granola Bars

Print

Tahini Chocolate Balls Recipe

These plant based tahini chocolate energy bites are so easy to make and perfect for a quick snack or even as dessert!

Course Dessert

Cuisine American

Keyword protein balls, Snack

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 315kcal

Author Becca Ludlum

Equipment

• Food processor
• Mixing Bowls
• Parchment Paper

Ingredients

• 1/2 cup Tahini
• 1/3 cup Maple Syrup
• 1 cup Coconut Flour
• 1/3 cup Chocolate Chips

Instructions

• In a food processor, combine tahini, maple syrup and coconut flour until you have a crumbly texture. (The texture shouldn’t be dry or too sticky. It will look crumbly, but you can easily mold it into a ball). 1/2 cup Tahini 1/3 cup Maple Syrup 1 cup Coconut Flour
• Transfer the mixture to a mixing bowl and stir in 1/3 cup of chocolate chips. 1/3 cup Chocolate Chips
• Using your hands, form small balls with the dough.
• Place the formed balls on a piece of parchment paper or into a bowl and store in the refrigerator. 

Notes

Recipe tips

• If you’re having trouble rolling these into balls, it can help to chill them in the refrigerator for a little while first.
• I love making these tahini protein balls for a healthy snack, or dessert. The coconut flour in this recipe is a healthy gluten free alternative to other grain flours. You can read more about the health benefits of coconut here.
• There are so many different add-ins that are wonderful in these Tahini Chocolate Chip energy bites. Some of my favorites are cocoa powder and chia seeds. I’ve heard of some who use Medjool dates instead of the maple syrup. If you like salty and sweet, adding a small sprinkle of sea salt would be delicious!
• These don’t have to be in a ball shape. You can make Tahini Chocolate Bars too! To make these into bars, combine the tahini dough and, instead of rolling them into balls, place the dough into a deep baking sheet or pan with sides that’s been lined with parchment paper. Place another layer of parchment paper on top of the dough (to keep from sticking) and using a roller, can, or your hands, flatten the dough so that’s it’s level. Place the pan into the fridge for 30-60 minutes, then cut into bars using a pizza cutter or knife. You can see an example of how I do it in this healthy granola bar post. 
• These keep well stored in an air tight container in the fridge for a week or two. You can also freeze them for up to 6 months! I like making a big batch for healthy road trip snacking.
• If you want to amp up the protein, you can add a scoop or two of your favorite protein powder.

21 Day Fix

Because of the chocolate chips in this recipe, it is automatically a treat swap. If you’d like to leave the chocolate out, then the container counts are in the post. 

Weight Watchers

Each serving is 10 points on the 2023 plan.

Nutrition

Calories: 315kcal | Carbohydrates: 34.6g | Protein: 7g | Fat: 17.9g | Saturated Fat: 6.8g | Cholesterol: 0mg | Sodium: 65mg | Potassium: 119mg | Fiber: 9.4g | Sugar: 18g | Calcium: 115mg | Iron: 3mg

The post No-Bake Tahini Chocolate Chip Balls appeared first on My Crazy Good Life.

If you’re looking for a healthy and filling recipe to enjoy as the leaves are falling and the weather is getting colder, this Pumpkin Chia Seed Pudding is it.

Hearty chia seeds, coconut milk, maple syrup, and pumpkin come together with pumpkin pie spices to make a hearty breakfast, snack, or dessert. I love anything that tastes like pumpkin pie, so this recipe is a favorite of mine.

Where’s the recipe?

Here at My Crazy Good Life, recipes are written so that anyone can make them. Whether you’re brand new to the kitchen or have been cooking for years, you’ll learn about the ingredients and process to make this recipe as well as tips for eating, freezing, and even special diet information.

If you’d rather skip directly to the recipe, scroll down to the bottom of the post for the printable Easy Pumpkin Spiced Chia Pudding recipe.

Holiday Baking and Cooking Essentials

I love finding seasonal products in my local grocery store. I shop at Safeway but but you can also find the simple seasonal ingredients I used in this recipe at the Albertsons Companies family of stores including Albertsons, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.

I found everything I needed to make this Pumpkin Chia Pudding at Safeway, and used the DriveUp & Go service so I didn’t even have to get out of my car. I love taking advantage of Safeway’s Grocery Delivery too, when I’m really short on time.

Safeway’s exclusive brands offer everything you need for baking and holiday meals. I love their healthy baking alternatives and often find ways to incorporate them into my favorite recipes.

My favorite Safeway brands are Signature SELECT, Lucerne®, Open Nature® and O Organics®.

For this recipe, I used:

• O Organics® Pumpkin Pie Spice
• O Organics Chia Seeds
• O Organics 100% Pure Maple Syrup

Ingredients for Pumpkin Pie Chia Pudding

• Chia Seeds One ounce (about 2 tbsp) of chia seeds provides 11g fiber, 4g protein, 9g fat, and 137 calories. Chia seeds are whole grain and gluten free, and make a perfect base for pudding, as they swell and turn gelatinous when mixed with liquid.
• Coconut Milk The refrigerated one ;) You can use any plant based milk here–oat, cashew, or almond milk are perfect. I prefer coconut milk because of the healthy fats it contains.
• Maple Syrup I always look for 100% maple syrup, as it has no added sugar and is straight from the maple tree.
• Pumpkin Puree Not pumpkin pie filling, which has additional sugar. You want simple pureed pumpkin.
• Pumpkin Pie Spice If you don’t have this, use 4 tsp cinnamon, 1 tsp ground cloves, 2 tsp ginger, and 1/2 tsp ground nutmeg to make this. This gives you about 8 servings of pie spice.

How to make Pumpkin Chia Pudding

While this recipe takes just 10 minutes to make, it should sit in the refrigerator for at least 2 hours before being eaten, as with any chia pudding. This allows the chia to turn completely into a pudding texture and allows all of the ingredients to chill together.

1. Mix it up! Add all of the ingredients to a bowl or jar. You’re going to want to stir these slowly until the chia seeds are no longer clumping together.
2. Chill: Put the chia pudding into the fridge. I think it’s best after two hours, and it can stay in the fridge for up to a week.
3. Enjoy! You can eat the chia pudding as is, or top it with Greek yogurt, coconut whipped cream, or even some fruit.
   If you’d like to warm the pudding, stick it in the microwave for 1 minute.

This can be made and eaten warm! Add the ingredients to a cold pot and stir well. After 15 minutes or so, warm the ingredients over medium heat, stirring constantly. Remove from heat and allow to cool and thicken slightly, then serve.

• You can make chia pudding in almost any flavor! See my original Chia Pudding recipe for instructions on making your “bas” recipe.
• As written, this recipe is sugar free, gluten free, dairy free, and vegan.
• Chia pudding is perfect for meal prep! It keeps in the fridge for a week.

Is Pumpkin Chia Pudding Vegan or Vegetarian?

It all depends on the ingredients you use! This recipe is made with all vegetarian and vegan ingredients. Adding honey or traditional milk would make this recipe not vegan.

Healthy Eating Plans

This Chia Pumpkin Pudding is perfect for those watching their nutrition or trying to lose weight. It’s a healthy and filling snack that can satisfy a sweet tooth–especially during pumpkin season!

• Weight Watchers: When made with unsweetened unflavored almond milk and no coconut cream, this recipe is 7 Blue Plan Points | 7 Green Plan Points | 7 Purple Plan Points. Adding 2 tbsp of homemade coconut whipped cream adds 3 points on all plans.
  • You can reduce points on some plans by using sugar free maple syrup, or by reducing the maple syrup.
  • 2023 Plan: Using sugar free syrup, this recipe has 4 points.

• 21 Day Fix/Ultimate Portion Fix: Chia seeds are 2 tablespoons = 1 orange. For this recipe, I’d reduce the milk to 1/4 cup and add 2 tablespoons of chia seeds (instead of 3). Slowly add up to 1/4 cup more milk in after an hour, depending on how thick you prefer your pudding.
  • Counts for one serving are 1 orange container, 1/2 tsp (for the milk), 2 sweetener tsp (for the syrup), and 1/2 green for the pumpkin. If making homemade coconut whipped cream, fill your blue container and add 1 blue to your counts.

• 2B Mindset: To round out this breakfast recipe, I’d add protein–that can be turkey bacon, eggs, or your favorite breakfast side.

More healthy breakfast recipes:

• Chocolate Overnight Oats
• Healthy Pumpkin Cream Cold Brew
• Sweet Potato Hash
• Vegan Whole Wheat Pancakes
• Homemade Turkey Sausage
• Steel Cut Oats
• Amish Baked Oatmeal
• Healthy Homemade Granola Bars

Print

Pumpkin Chia Pudding

This easy Pumpkin Chia Pudding is perfect for fall! Ingredients include pumpkin, chia seeds, coconut milk, maple syrup, and pumpkin pie spice.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Chia Pudding

Prep Time 10 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 1

Calories 261kcal

Author Becca Ludlum

Equipment

• 12 oz. Mason Jars
• Coconut Milk

Ingredients

• 3 tbsp chia seeds
• ½ cup coconut milk or almond milk (any plant based milk will do!)
• 2 tsp maple syrup
• 2 tbsp pumpkin puree not pumpkin pie filling
• ½ tsp pumpkin pie spice

Instructions

• Mix all of the ingredients together in a bowl or jar until there are no chia seed clumps. 3 tbsp chia seeds ½ cup coconut milk 2 tsp maple syrup 2 tbsp pumpkin puree ½ tsp pumpkin pie spice
• Refrigerate the bowl or jar for 2-24 hours.
• Eat as is, or top with yogurt or whipped coconut cream.

Notes

Weight Watchers: When made with unsweetened unflavored almond milk and no coconut cream, this recipe is 7 Blue Plan Points | 7 Green Plan Points | 7 Purple Plan Points. Adding 2 tbsp of homemade coconut whipped cream adds 3 points on all plans. 2023 Plan: Using sugar free syrup, this recipe has 4 points.

Nutrition

Calories: 261kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 9mg | Potassium: 208mg | Fiber: 14g | Sugar: 13g | Vitamin A: 4669IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 3mg

The post Easy Pumpkin Chia Pudding Recipe appeared first on My Crazy Good Life.

This recipe was created with Two Good Greek Low Fat yogurt. 

Are you looking for a perfectly sweet but still good for you pumpkin treat? These Overnight Oats are a filling and satisfying way to start your morning, and they’re easy to customize based on your preferences and what you have in your pantry!

Overnight Oats were made for meal prep–you can make them up to a week ahead of time and leave them in the fridge until you’re ready to enjoy them. Heating is optional–in fact, most of my readers enjoy them cold!

Where’s the recipe?

Recipes here on My Crazy Good Life are written so that anyone can make them–beginner cook, seasoned chef, and everyone in between. The article below will have a ton of information for you–recipe tips, ingredient and storing information, and specifics for several healthy eating plans. 

If you’re looking for just the recipe with no additional information, you’ll want to scroll down to the printable recipe at the bottom of the article where you’ll find the recipe for these Pumpkin Spice Overnight Oats. 

Why Two Good Greek Low Fat Yogurt?

I prefer using the Two Good brand for a few reasons–it is an excellent source of protein and contains only 2g of sugar per serving. Also, this brand of Greek yogurt has lower carbs than others. 

In addition, the Two Good yogurt brand has my heart because when you buy it, an equal amount of food goes to someone in need. I love that this low sugar option is available in my local Walmart store in both 4 packs and quart size containers. Walmart’s Online Pickup and Delivery service has been so helpful this year, and I highly recommend it.

My favorite season is fall–pumpkin spice lattes, overnight oats, and apple cider are things I look forward to every year–I’m hoping this recipe helps you enjoy those fall flavors and pumpkin pie flavors while staying on track with your healthy eating and weight loss!

Ingredients in these Pumpkin Overnight Oats:

• Old fashioned Rolled oats Gluten free if you need them to be :)
• Two Good Greek Low Fat yogurt Plain or vanilla, depending on your flavor preferences. See below for tips!
• Almond Milk or Coconut Milk I prefer almond milk for these, but use whatever plant based milk is in your fridge. If you enjoy regular milk, you can use that as well.
• Pumpkin pie spices: Cinnamon, ginger, cloves, and nutmeg
• Peanut butter Extra protein, and peanut butter is delicious when paired with pumpkin!
• Optional ingredients:
  • Honey or maple syrup
  • Chia seeds A super easy way to add extra protein to your diet
  • MCT powder Fills you up and gives you energy
  • Pumpkin puree ‘Tis the season!
  • Instant coffee grounds (Pumpkin Spice Latte, anyone?!)

How to make these Pumpkin Pie Overnight Oats:

Before I tell you how to make these Overnight Oats, I want you to know that simply adding all of the ingredients into a jar and stirring them together is 100% ok and delicious. I’m going to walk you through layering your ingredients below.

1. Add oats, yogurt, milk, and spices to a large bowl. If you’re going to add coffee or MCT powder to the recipe, you can go ahead and add that in now. Stir to combine the ingredients with a spoon. This makes a delicious base layer for your recipe and allows the spices to flavor the yogurt and oats.
2. Add a layer of the oatmeal mix to a mason jar.
3. Add a layer of peanut butter, as well as any optional ingredients you’d like to layer. I love layering my ingredients instead of mixing them all together–it looks so satisfying and I love how each bite is a little different.
4. I layer the peanut butter, a few tablespoons of pumpkin puree, a teaspoon of honey or maple syrup, a couple of tablespoons of chia seeds, and extra extra pumpkin spice! Build as many layers in your jar as you like, adding your original oats/Greek Yogurt/milk. layers in between.
5. Cover the jars and refrigerate. These are ready to eat immediately, but I like when they have a chance to sit and the oats soften a bit. I typically refrigerate overnight or at least 4-6 hours.
6. Enjoy! Sometimes I add extra almond milk before stirring and eating.

How can I adjust the sweetness?

This is where the plain Two Good Greek Low Fat yogurt comes in. Unflavored yogurt is less sweet than vanilla, so if you’d like these oats to be less sweet, use the plain Greek yogurt.

What if I want more pumpkin flavor?

You’ll want to add a tablespoon of pumpkin puree to your oats! Make sure it’s not pie filling, which often contains extra sugar and spices. Plain pumpkin puree is best. I like to add this as a layer.

Healthy Eating Plans

Overnight oats recipes are great for breakfast when trying to eat healthy. They keep you full for longer, since there are plenty of slow burning carbs in them. You can also add in those healthy supplements like chia seeds, MCT powder, and even collagen or flax seed if you’d like!

Weight Watchers: The base recipe (oats, plain unsweetened almond milk, Two Good Greek Low Fat yogurt, and peanut butter) is 8 Blue Plan Points | 7 Purple Plan Points | 11 Green Plan Points | 2023 plan is 5 points (when using powdered peanut butter)

Here are the points for the optional ingredients:

• Pumpkin puree is 0 points on all plans
• 1 tbsp Chia seeds is 3 points on all plans
• Instant Coffee is 0 points on all plans

21 Day Fix Overnight Oats are perfect for breakfast!

One serving counts as:

• 1 yellow container (oats)
• 1 tsp (almond milk)
• I’d increase the Greek yogurt in this recipe to 3/4 cup for each serving to make an even red container
• 3 tsp (peanut butter)
  • Optional Ingredients:
  • negligible amount of green for the pumpkin, I wouldn’t count it
  • 1 orange container for the chia seeds/MCT powder (choose one for the Fix)
  • instant coffee is free

2B Mindset: This is a good healthy breakfast recipe with 50% ffc and 50% protein, thanks to the Greek yogurt and peanut butter. 2B Mindset overnight oats for breakfast are a great way to stay on track with the plan!

More Pumpkin Spice Recipes:

• Pumpkin Pie Wonder Whip
• Banana Pumpkin Bread
• Pumpkin Cream Cold Brew
• Spiced and Roasted Pumpkin Seeds
• Pumpkin Spiced Apples in the Air Fryer

More healthy meal prep recipes:

• Chocolate Overnight Oats
• Healthy Crack Chicken
• Vegan Pineapple Fried Rice
• Amish Baked Oatmeal

Print

Easy Pumpkin Spice Overnight Oats with Peanut Butter

This easy recipe for Pumpkin Spice Overnight Oats with Peanut Butter is made with almond milk and can be customized based on your preferences: chia seeds, pumpkin puree, MCT powder, even coffee can be added!

Course Breakfast, Snack

Cuisine American

Keyword Overnight Oats, Pumpkin Spice

Prep Time 10 minutes minutes

Fridge time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 2 servings

Calories 299kcal

Author Becca Ludlum

Equipment

• 12 oz. Mason Jars

Ingredients

• 1 cup rolled oats
• 1 cup Greek yogurt vanilla or plain
• 1 cup almond milk plain, unsweetened
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp allspice
• ¼ tsp ground cloves
• ⅛ tsp ground nutmeg
• 2 tbsp peanut butter

Optional Additions:

• 4 tbsp pumpkin puree
• 2 teaspoon honey or maple syrup
• 4 tbsp chia seeds
• 2 tbsp MCT powder
• 2 tsp Instant Coffee

Instructions

• Add oats, yogurt, milk, and spices to a large bowl. If you're going to add coffee or MCT powder to the recipe, you can go ahead and add that in now. 1 cup rolled oats 1 cup Greek yogurt 1 cup almond milk 1 ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp allspice ¼ tsp ground cloves ⅛ tsp ground nutmeg
• Stir to combine the ingredients with a spoon. This makes a delicious base layer for your recipe and allows the spices to flavor the yogurt and oats.
• Add a layer of the oatmeal mix to a mason jar. Add a layer of peanut butter, as well as any optional ingredients you'd like to layer. 2 tbsp peanut butter
• I layer the peanut butter, a few tablespoons of pumpkin puree, a teaspoon of honey or maple syrup, a couple of tablespoons of chia seeds, and pumpkin spice. 4 tbsp pumpkin puree 2 teaspoon honey or maple syrup 4 tbsp chia seeds
• Build as many layers in your jar as you like, adding your original oats/Greek Yogurt/milk. layers in between.
• Cover the jars and refrigerate. These are ready to eat immediately, but I like when they have a chance to sit and the oats soften a bit. I typically refrigerate overnight or at least 4-6 hours.
• Enjoy! Sometimes I add extra almond milk before stirring and eating.

Notes

Weight Watchers: The base recipe (oats, plain unsweetened almond milk, Two Good Greek Low Fat yogurt, and peanut butter) is 8 Blue Plan Points | 7 Purple Plan Points | 11 Green Plan Points | 2023 plan: 5 Points (when using powdered peanut butter) 

Nutrition

Calories: 299kcal | Carbohydrates: 38g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 309mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4734IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 3mg

The post Pumpkin Spice Overnight Oats with Peanut Butter appeared first on My Crazy Good Life.

Chia pudding is high in fiber and a filling snack–perfect if you’re looking for a healthy meal or trying to lose weight.

Where’s the recipe?

Here at My Crazy Good Life, we write our recipes so that anyone can easily make them. Lots of tips, details, and even special diet information.

If you don’t need all of the extra information, simply scroll down to the bottom of the post to view the basic ingredient list and instructions for this overnight Chia Seed Pudding.

Ingredients in this base Chia Pudding recipe:

I love how simple this recipe is, and how easy it is to customize! You can make simple pudding with just three ingredients, but there are infinite toppings and flavors you can add, based on what you love.

• Chia Seeds: These tiny super-food seeds have been used in Mayan cooking for centuries, but only recently became mainstream. Aside from their usage as quick growing plants and a catchy jingle (ch-ch-ch-chia!), chia seeds are a powerhouse of nutrients such as magnesium and calcium. They are full of antioxidants and fiber, and are considered a high quality protein.
• Milk: Coconut milk chia seed pudding is by far the creamiest, but almond, and cashew milk work just as well. You can use “regular” milk if you prefer, too!
• Maple Syrup: This is what I prefer, but you can use any sweetener you choose. Other options are honey, agave, or a couple drops of liquid stevia.

How to make chia seed pudding:

If your pudding looks dry, you can add more milk by the tablespoon until it is the texture you prefer.

Recipe Tips:

• Be sure to break up the chunks of chia seeds by stirring well with a fork or spoon. If the chunks aren’t broken up, the pudding won’t set nicely.
• If you’re adding any additional spices or flavors, add them right into the pudding before chilling. If adding fresh fruit, add that after it’s chilled and before you eat it.
• Like it thicker? Add a few more chia seeds. I like to check my jars after about an hour to see how they’re setting. I can usually tell right then if I should add more milk or more chia seeds (or nothing else at all!).
• There are white and black chia seeds, you can use either for this recipe.
• Oats don’t work well for pudding–click here if you’re looking to make overnight oats.

Optional toppings for your chia pudding:

• Pumpkin Spice Chia Pudding: Add 1/2 tsp vanilla extract and 1/2 tsp pumpkin pie spice to your chia recipe before you refrigerate overnight.
• Peanut Butter Banana Chia Pudding: Add 1 tsp of peanut butter and half of a slice of banana to this chia pudding recipe.
• Peanut Butter Cup Chia Pudding: Stir 1 tbsp of cocoa powder into the base recipe, then top with 1 tsp of peanut butter before enjoying.
• Chocolate Covered Strawberry Chia Pudding: Stir 1 tbsp of cocoa powder into the base recipe (or use chocolate milk instead of regular!), then top with 1/4 cup of fresh strawberries before enjoying.
• Add anything you have on hand to make your chia pudding more filling and delicious! I love adding one or two of these ingredients, when I have them:
  • Greek yogurt
  • Chocolate chips
  • Diced Apples
  • Coconut flakes
  • Lemon zest and blueberries
  • Cherries
  • Mango
  • Walnuts
  • Almonds

FAQs about this recipe:

Healthy Eating Plans:

Weight Watchers: The myWW points have been calculated on the WW website using plain unsweetened almond milk.

For this recipe (the entire recipe), count 5 Blue Plan Points | 5 Green Plan Points | 5 Purple Plan Points. To reduce points, use sugar free maple syrup.

21 Day Fix/Ultimate Portion Fix: For the entire recipe, count it as 1 orange Container, 1/2 teaspoon (for the milk), and 2 sweetener teaspoons (for the syrup).

2B Mindset: This is a great recipe for 2B! Fill your plate with 50% protein for a complete breakfast.

More healthy recipe ideas:

• Lemon Blueberry Steel Cut Oats
• Black Bean and Corn Salad
• Southwest Egg Roll in a Bowl
• Chocolate Overnight Oats – 3 ways!
• Vegan Pineapple Fried Rice
• Instant Pot Lemon Bars

Print

How to Make Chia Pudding

If you're wondering how to make chia pudding, it's so easy! This healthy breakfast, snack, or dessert is full of fiber and protein. Chill for 2 hours or overnight, and serve warm or cold.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Chia Pudding

Prep Time 3 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 3 minutes minutes

Servings 1

Calories 172kcal

Author Becca Ludlum

Equipment

• 12 oz. Mason Jars
• Chia Seeds

Ingredients

• 2 tbsp chia seeds
• 2 tsp maple syrup
• 1/2 cup milk almond, cashew, coconut – any plant based milk will do!

US Customary – Metric

Instructions

• Add chia seeds to a mason jar. 2 tbsp chia seeds
• Add 2 tsp of maple syrup on top of your seeds 2 tsp maple syrup
• Next, add 1/2 cup of any plant based milk. Stir to combine. 1/2 cup milk
• Cover your pudding and refrigerate for 2-3 hours or overnight.
• Top with whatever you like and enjoy!

Notes

Healthy Eating Plans:

Weight Watchers: The myWW points have been calculated on the WW website using plain unsweetened almond milk.

For this recipe (the entire recipe), count 5 Blue Plan Points | 5 Green Plan Points | 5 Purple Plan Points. To reduce points, use sugar free maple syrup.

21 Day Fix/Ultimate Portion Fix: For the entire recipe, count it as 1 orange Container, 1/2 teaspoon (for the milk), and 2 sweetener teaspoons (for the syrup).

2B Mindset: This is a great recipe for 2B! Fill your plate with 50% protein for a complete breakfast.

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 98mg | Fiber: 9g | Sugar: 9g | Calcium: 317mg | Iron: 2mg

The post How to Make Chia Pudding appeared first on My Crazy Good Life.

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

These Plant Based Chocolate Overnight Oats are creamy with just the right amount of sweet. Made without Greek yogurt, these Overnight Oats Jars are easy to meal prep for busy mornings.

When you’re looking for a quick breakfast, I absolutely love grabbing a jar of these out of the fridge. Kids love them too, and you can ask them to help you prepare this easy overnight oatmeal recipe because it’s so easy to put together.

This recipe is plant-based. While it’s a popular term right now, I’d like to explain exactly what it means for those who don’t know. Plant-based eating focuses on eating mostly vegetables, fruits, whole grains, and legumes. Meat is eaten less often, if at all. Substitute meat products are not consumed.

People eat plant-based for a variety of reasons including the environment, health, and weight management. I eat plant-based because it helps to reduce my migraine headaches.

O Organics® and Open Nature® Plant-Based Products

Safeway has introduced two lines of plant-based ingredients and meal solutions–O Organics® and Open Nature®. Both are available at my local Safeway store, but you can also find these products exclusively at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.

Safeway also offers Grocery Delivery and Drive Up & Go for convenient ways to shop!

Open Nature® offers minimally processed, high quality products for everyone in the family, including plant-based, high protein, and gluten free options.

O Organics® products reflect uncompromising purity and quality.

For these recipes below, I used Open Nature Creamy Almond Butter, Open Nature Almond Coconut Milk, and Open Nature Chocolate Protein Powder–all from their new plant-based line.

I love that Safeway offers several “better for you” plant-based products including non-dairy milk alternatives, nut butters, and protein powder. Also, last minute meal solutions and desserts!

This article will show you how to make three Overnight Oats Recipes:

This is a perfect recipe if you’re looking for healthy overnight oats for meal prep! I say this because they keep well in the fridge for up to 5 days and can easily be frozen and thawed without losing flavor.

Chocolate Overnight Oats Ingredients

These are the basic ingredients that you need for these overnight oats. Each recipe has one or two other ingredients you’ll need, and they’re listed below with each individual recipe.

• Oats: I use regular, old fashioned oats or rolled oats. The uncooked oatmeal in this recipe is full of fiber and can lower blood sugar and cholesterol.
• Unsweetened Cocoa Powder
• Open Nature® Almond Milk: I used an almond coconut blend. You can also use oat or cashew milk.
• Honey or Maple Syrup: I love using these natural sweeteners in my recipes!
• Chia Seeds: Great for adding antioxidants to your diet. They also have fiber and Omega-3 fatty acids.

You’re also going to need jars or containers of some sort to store your oats–I love mini mason jars.

I always make my overnight oats in a bigger jar than I need so I can add extra milk or other toppings and have plenty of room to stir before eating.

Chocolate Peanut Butter Overnight Oats

In addition to the ingredients above, you’ll need:

• Open Nature Almond Butter

For one serving: 322 calories, 42 carbs, 11g protein, 15g fat, 2g saturated fat, 168mg sodium, 9g fiber, 7g sugar

Chocolate & Coconut Overnight Oats

In addition to the ingredients above, you’ll need:

• Unsweetened Shredded Coconut
• 6 Almonds, chopped

For one serving: 274 calories, 40 carbs, 8g protein, 11g fat, 5g saturated fat, 170mg sodium, 9g fiber, 7g sugar

Chocolate Protein Overnight Oats

In addition to the above ingredients, you’ll need:

• Open Nature Plant Based Chocolate Protein Powder

For one serving: 269 calories, 42 carbs, 16g protein, 7g fat, 1g saturated fat, 225mg sodium, 10g fiber, 7g sugar

Instructions for making these Chocolate Overnight Oats:

What else can I add to these?

• Chocolate Chips
• Fruit, like bananas or berries
• Flax seeds
• MCT Powder
• Nuts

Need more ideas for oatmeal?

• Amish Baked Oatmeal
• Baked Apple Oatmeal Cups
• Oatmeal Peanut Butter Balls
• Banana Oatmeal Chocolate Chip Cookies
• Steel Cut Oats with Blueberries

Recipe Tips and FAQ’s

• Jars can be frozen, but thaw before reheating.
• The protein powder is a little tough to mix into the milk but it helps when you add the honey and chia seeds–it’ll mix, don’t worry!
• These are delicious with a dollop of plant-based Greek yogurt on top!

Special Diets

Weight Watchers: One serving (one jar) of these overnight oats are 6 Green Plan Points | 6 Blue Plan Points | 2 Purple Plan Points

• Green Plan Toppings: 1 tbsp almond butter is 3 points, unsweetened shredded coconut is 2, 6 almonds is 2, and 1 tbsp WW chocolate protein powder is 0.
• Blue Plan Toppings: 1 tbsp almond butter is 3 points, unsweetened shredded coconut is 2, 6 almonds is 1, and 1 tbsp WW chocolate protein powder is 0.
• Purple Plan Toppings: 1 tbsp almond butter is 3 points, unsweetened shredded coconut is 2, 6 almonds is 1, and 1 tbsp WW chocolate protein powder is 0.

21 Day Fix/Ultimate Portion Fix: Base recipe is 1 yellow container, 1 1/2 tsp (for honey and milk), and 1/4 orange container. If you’d like to count a full orange, go ahead and use 4 tsp chia seeds.

• Toppings:
• 1 tbsp almond butter counts as 4 teaspoons.
• 1 tbsp unsweetened shredded coconut is 1/2 orange container
• 6 almonds counts as 1/2 blue
• 1 tbsp chocolate protein powder is 1/2 red container

Print

Chocolate Overnight Oats

These Chocolate Overnight Oats are dairy free and plant based! This is an easy and healthy meal prep breakfast recipe that can be made in less than 15 minutes.

Course Breakfast, Dessert

Cuisine American

Keyword Overnight Oats

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 1 serving

Calories 224kcal

Author Becca Ludlum

Equipment

• 12 oz. Mason Jars

Ingredients

• 1/2 cup rolled oats
• 1/2 cup almond milk
• 1 tbsp cocoa powder
• 1 tsp honey or maple syrup
• 1 tsp chia seeds

Chocolate Almond Butter

• 1 tbsp almond or peanut butter

Chocolate and Coconut

• 1 tbsp unsweetened shredded coconut
• 6 almonds sliced or chopped, if you prefer

Chocolate Protein

• 1 tbsp chocolate protein powder

Instructions

• Add 1/2 cup of oats to each jar you're making. 1/2 cup rolled oats
• In a separate bowl or cup, whisk together milk with cocoa powder, honey, and chia seeds. You can use maple syrup instead of honey if you'd like. 1/2 cup almond milk 1 tbsp cocoa powder 1 tsp honey 1 tsp chia seeds
• Add "toppings" to your jars–almond butter, coconut and almonds, or protein powder, depending on which type of oats you'd like to make.
• Stir together the dry oats and toppings, then add milk and stir some more. Make sure the oats are down below the milk.
• Stick the jar(s) in the fridge for 3-4 hours or overnight.
• After removing from the fridge, add extra toppings or stir and ejoy as they are.

Notes

Nutrition calculation is for plain chocolate overnight oats. 

Chocolate Almond Butter:

322 calories, 42 carbs, 11g protein, 15g fat, 2g saturated fat, 168mg sodium, 9g fiber, 7g sugar

Chocolate and Coconut with Almonds:

274 calories, 40 carbs, 8g protein, 11g fat, 5g saturated fat, 170mg sodium, 9g fiber, 7g sugar

Chocolate Protein:

269 calories, 42 carbs, 16g protein, 7g fat, 1g saturated fat, 225mg sodium, 10g fiber, 7g sugar

Nutrition

Calories: 224kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 229mg | Fiber: 8g | Sugar: 6g | Calcium: 196mg | Iron: 3mg

The post Chocolate Overnight Oats 3 Ways appeared first on My Crazy Good Life.

These Healthy Lemon Bars are refined sugar free, dairy free, and gluten
free, but they still check off all the boxes for flavor. Not to mention, they
cook in the Instant Pot so they’re easy too. Don’t have an Instant Pot, no worries, I also have oven directions below.

Where is the Lemon Bar recipe?

I have readers from all levels of comfort and experience in the kitchen and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find this easy to print Healthy Lemon Bar recipe!

Why are these healthy?

These low calorie Lemon Bars are right around 100 calories per serving. They contain no refined sugars that could cause a spike in blood sugar, and rely on gluten free coconut flour to hold the crust together.

If you’re looking for a minimally processed, clean eating lemon bar recipe that tastes delicious, you’ve found it.

Ingredients

Recipe Tips:

• I prefer fresh squeezed lemons, but to save time, you can buy already squeezed lemon juice. Use the one in the lemon shaped bottles in your produce section. 
• Use the bottom of a flat, heavy glass to flatten you pie crust out. 
• Unrefined coconut oil tastes like coconuts, refined coconut oil is tasteless. 
• Microwave your honey and coconut oil for 10-15 seconds for easier blending. 
• You can add more or less lemon juice depending on the level of tartness you prefer. I would start with ¼ cup and add from there based on your preference.

How to make Instant Pot Lemon bars:

Oven Instructions

1. Preheat oven to 350°F.
2. Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly. 
3. Lightly spray an 8-inch round or 8×8 inch square pan with oil and press dough evenly across the bottom of the pan.  
4. Place the pan in the freezer while you prepare your pie filling.
5. Mix honey, eggs, coconut flour, salt, and lemon juice together until well combined.  
6. Remove your crust from the freezer and pour the pie filling over your crust.
7. Bake the lemon bars for 20-25 minutes until the lemon filling is set. 
8. Cool these healthy Lemon Bars for at least two hours in the refrigerator before slicing and serving.

Healthy Eating Plans

These healthy Lemon Bars fit into just about any diet plan perfectly! Personally, I love the 21 Day Fix because it focuses on whole and unprocessed foods in realistic portions.

• 21 Day Fix Lemon Bar Counts: The entire recipe has 2 Red Containers, 4 Orange Containers, 16 Teaspoons, and 16 sweetener Teaspoons.  For each serving (1/16 of the recipe): 1/8 Red Container, ¼ Orange Container, 1 Teaspoon, 1 Sweetener Teaspoon.  
• Weight Watchers Lemon Bar Points: 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points
• 2B Mindset: This recipe is considered a “silly carb” and should be eaten sparingly :)

Looking for more healthy Instant Pot Desserts?

• Banana Cupcakes with Chocolate Peanut Butter Frosting
• Healthy Key Lime Pie Bites
• Instant Pot Cheesecake
• Peanut Butter Lava Cakes
• Brown Rice Pudding
• Instant Pot Brownies

Looking for more Healthy Desserts?

• No Bake Lime Coconut Bites
• No Bake Mocha Coconut Bars
• Fudgy Espresso Brownies
• The BEST Healthy Buckeyes

Print

Healthy Lemon Bars in the Instant Pot!

These healthy lemon bars are simple and perfectly tart. The crust is made with coconut flour, eggs, and coconut oil and the light lemon filling is dairy free and refined sugar free. Clean Eating Lemon Bars in the Instant Pot are an easy dessert recipe!

Course Dessert

Cuisine American

Keyword 21 Day Fix, 2B Mindset, dessert, healthy, healthy dessert

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Pressure Release 15 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 103kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Springform Pan
• Sealing Rings

Ingredients

Crust

• ¾ cup coconut flour
• 2 eggs
• ⅓ cup coconut oil

Filling

• ⅓ cup honey
• 2 eggs
• 1 tbsp coconut flour
• ¼ tsp salt
• ¼ cup lemon juice about 2 lemons

US Customary – Metric

Instructions

Instant Pot:

• Place the trivet in the pot and add 2 cups of water.
• Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly. Lightly spray a springform pan or baking dish with cooking oil and press dough evenly across the bottom of the pan.  Place the pan in the freezer while you prepare your pie filling. ¾ cup coconut flour, 2 eggs, ⅓ cup coconut oil
• Mix honey, eggs, coconut flour, salt, and lemon juice together until well combined. Remove your crust from the freezer and pour the pie filling over your crust. ⅓ cup honey, 2 eggs, 1 tbsp coconut flour, ¼ tsp salt, ¼ cup lemon juice
• Tightly cover pan with aluminum foil, place your pan on top of the trivet.
• Close and lock the lid and turn the valve tp sealing. Select Pressure Cook and set the cook time for 20 minutes.
• When the cook time is complete let the pressure release naturally. Once the pressure valve drops remove the lid and gently remove your pan using the handles on the trivet.
• Remove the foil and place lemon bars in the refrigerator to cool for at least 2 hours before slicing into 16 pieces.

Oven:

• Preheat the oven to 350°F.
• Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly. ¾ cup coconut flour, 2 eggs, ⅓ cup coconut oil
• Lightly spray an 8-inch round or 8×8 inch square pan with oil and press dough evenly across the bottom of the pan.
• Place the pan in the freezer while you prepare your pie filling.
• Mix honey, eggs, coconut flour, salt, and lemon juice together until well combined.  ⅓ cup honey, 2 eggs, 1 tbsp coconut flour, ¼ tsp salt, ¼ cup lemon juice
• Remove your crust from the freezer and pour the pie filling over your crust.
• Bake the lemon bars for 20-25 minutes until the lemon filling is set.
• Cool for at least two hours in the refrigerator before slicing and serving.

Video

Notes

Healthy Eating Plans

• 21 Day Fix Lemon Bar Counts: The entire recipe has 2 Red Containers, 4 Orange Containers, 16 Teaspoons, and 16 sweetener Teaspoons.  For each serving (1/16 of the recipe): 1/8 Red Container, ¼ Orange Container, 1 Teaspoon, 1 Sweetener Teaspoon.  
• Weight Watchers Lemon Bar Points: 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points

 

Recipe Tips:

• I prefer fresh squeezed lemons, but to save time, you can buy already squeezed lemon juice. Use the one in the lemon shaped bottles in your produce section. 
• Use the bottom of a flat, heavy glass to flatten you pie crust out. 
• Unrefined coconut oil tastes like coconuts, refined coconut oil is tasteless. 
• Microwave your honey and coconut oil for 10-15 seconds for easier blending. 
• You can add more or less lemon juice depending on the level of tartness you prefer. I would start with ¼ cup and add from there based on your preference.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 65mg | Potassium: 23mg | Fiber: 2g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Healthy Lemon Bars–in the Instant Pot! appeared first on My Crazy Good Life.

I love how simple these bars are to throw together last minute. Everything comes straight from my pantry, but they’re still healthy–it’s a win win. No brown sugar, no refined sugar or store bought chocolate–we’re talking honey, coffee (if you want it), vanilla, coconut oil, and coconut powder. Some ingredients make up the coconut bars and the rest are part of the homemade chocolate. Oh, and you’ll shredded coconut–the unsweetened kind. I love coconut.

You can get this coconut bar recipe pulled together in less than 30 minutes, which I have to say is my favorite part of this recipe. It takes about 15 minutes to make the bars, then they need another 15 minutes to set in the fridge or freezer. This no bake dessert is on point!

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts about cooking, ingredients, and nutrition.

If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easy printable Mocha Coconut Bar recipe.

Ingredients:

How to make this Mocha Coconut Bar Recipe:

1. To make the coconut bars, add the shredded coconut, honey, and coconut oil to a food processor. If you don’t have a food processor that’s ok–your bars won’t be as tightly packed as the ones I made but they’ll still be absolutely delicious.

2. Process the ingredients until all of the ingredients are incorporated.

3. Transfer the mixture to a small dish and press the mixture together. I use the bottom of a glass to help with this. You can use a loaf pan, pie plate, or a square pan. I use a square pan because these are easier to cut evenly. You don’t want to use a huge pan, though, because your chocolate on top will be super thin if you do. Deeper is better than larger in this case!

4. Stick the pan in the fridge to allow the ingredients to harden while you make the homemade chocolate for the top.

To make the topping:

1. Melt the coconut oil and honey in the microwave for a few seconds. Just long enough for it to melt. In my microwave it took about 30 seconds, but it’ll depend on how solid your coconut oil is.

2. Add the cocoa powder and powdered espresso or coffee (this is optional) to the melted mixture and stir well. We want the cocoa powder and espresso to dissolve.

3. Add the vanilla at the end.

To assemble the bars:

1. Pour the mixture onto your refrigerated coconut bar base and put them back in the fridge until the chocolate is hardened.
2. Looking for crunch? Try adding this Crispy Quinoa on top of the chocolate!
3. Cut, serve, and enjoy!

Can I freeze this coconut bar recipe?

Yes! They keep really well in the fridge but if I were to travel with them at all, I’d freeze them first.

Why are these so messy?

The homemade chocolate uses the melting point of the coconut oil, so when they get closer to room temperature (like in your hands) they’ll begin to melt. Store bought chocolate has preservatives that prevent this.

What’s homemade chocolate?

Quite literally the best thing since sliced bread. ;) Seriously, though, this homemade chocolate recipe is the perfect addition to your healthy dessert recipes. You’re not relying on the sugar that regular chocolate, chocolate syrup, or chocolate chips contain, and you are instead using honey or maple syrup to get the sweetness. It’s not too sweet, but it’s definitely not a straight dark chocolate either.

You can make homemade chocolate (or pantry chocolate, as some call it) by itself to satisfy a chocolate craving, or as a topping on bars like this. I love that it’s not too sweet, and it can very easily be made from ingredients in your pantry. Plus, it’s dairy free–how cool is that?

Pantry chocolate tastes similar to a good semisweet chocolate bar–not as sweet as milk chocolate, but definitely not as bitter as dark chocolate.  I’m excited to share some more homemade chocolate recipes with you soon–chocolates with sea salt and maybe even some sort of peanut butter cup bars?

Is this a traditional coconut bar recipe?

No, not at all. When you search for coconut bars you usually find a baked dessert that contains sugar and is more like a cookie. These are definitely different, as it’s more of a chewy coconut based dessert. These are the perfect dessert that I serve to my guests during the holidays.

Healthy Eating Plans

21 Day Fix

Each bar counts as 1 orange container, 1 teaspoon, and 1 sweetener teaspoon on the 21 Day Fix. 

Weight Watchers

WW Blue/Green/Purple Plan: 7 points per serving | 2023 Points: 7

Looking for some other delicious coconut recipes? 

• Lime Coconut Bites
• Low Cal Coconut Margarita
• Coconut Brownies

Print

No Bake Mocha Coconut Bar Recipe

These No Bake Coconut Bars are a delicious and easy dessert! Hearty coconut bars on the bottom that are covered by a homemade chocolate and espresso topping–you're going to love these!

Course Dessert

Cuisine American

Keyword Coconut Bars, coconut mocha, healthy dessert

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigerator Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 144kcal

Author Becca Ludlum

Equipment

• Square Pan

Ingredients

To make the coconut bars:

• 2 cups unsweetened shredded coconut
• 2 tsp honey
• 4 tbsp coconut oil

To make the topping:

• 2 tbsp coconut oil
• 4 tbsp honey
• 2 tsp ground espresso finely ground, can also use coffee
• 1/4 cup cocoa powder
• 1/4 tsp vanilla

US Customary – Metric

Instructions

To make the bars:

• Add shredded coconut, honey, and coconut oil to the food processor. You can also stir these by hand if you don’t have a food processor. 2 cups unsweetened shredded coconut, 2 tsp honey, 4 tbsp coconut oil
• Process this until all of the ingredients are incorporated.
• Transfer mixture to a small dish–you can use a loaf pan or a small 6×6 square pan.
• Stick in the fridge to allow the ingredients to harden a bit while you make the topping.

To make the topping:

• Melt coconut oil and honey in the microwave just until it melts. In my microwave this takes about 30 seconds.2 tbsp coconut oil, 4 tbsp honey
• Add espresso and cocoa powder to melted mixture and stir well so the cocoa powder and espresso dissolve. 2 tsp ground espresso, 1/4 cup cocoa powder
• Add vanilla. 1/4 tsp vanilla

To assemble the bars:

• Pour chocolate topping onto your refrigerated coconut bars and put them back into the fridge until chocolate is hardened–about 10 minutes.
• Cut, serve, and enjoy! 

Video

Notes

Each bar counts as 1 orange container, 1 teaspoon, and 1 sweetener teaspoon on the 21 Day Fix. 

WW Blue/Green/Purple Plan: 7 points per serving | 2023 Points: 4.

Nutrition

Calories: 144kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 11g | Sodium: 5mg | Potassium: 86mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post No Bake Mocha Coconut Bar Recipe appeared first on My Crazy Good Life.

Whether you call these coconut balls, no bake energy bites, or something else,  you’re going to love them!

Ingredients in these Lime Coconut Bites: 

• Coconut Oil
• Unsweetened Shredded Coconut
• Honey (use vegan honey or a lesser amount of maple syrup to make these vegan!)
• Lime zest and lime juice (you can use lemon instead, if you prefer!)

These are perfect to keep in the fridge or freezer for when company comes over, and you’ll be the hero if you bring this healthy food recipe to a dinner party or happy hour! I love no bake desserts like these coconut bites–they’re easy to pull together last minute, but taste so fresh and delicious.

These take about 20 minutes to make and 10 minutes to harden–about 30 minutes total!

Technically, coconut is a fruit–but it’s a little different than most. It’s high in fat instead of being high in carbs, and has several minerals that are good for you–including MCTs. Medium-chain triglycerides help promote weight loss, provide energy, and can help reduce soreness after a workout!

How to make these Lime Coconut Bites:

You can also make these in the food processor–they’ll be easier to roll into a ball, for sure!

1. Start with room temperature ingredients. You might be tempted to microwave the honey and coconut oil, but remember that you have to form these into balls and if you microwave them, they’ll be mush.
2. Add all of your ingredients to a bowl and stir. When zesting your lime, make sure to rest the zester on a stable surface and be careful of your fingers!

3. You’ll probably have to get your hands dirty and mix the coconut mixture up by hand to get the coconut oil and honey incorporated.

4. Once you’re done mixing the ingredients together, divide the mixture into 24 equal-ish portions. This will help you get evenly sized bites. It’s super easy to double this recipe for a crowd, if you prefer!

5. Roll your balls into equal sizes and place on a plate in the fridge for a few minutes to firm up.

Store these for up to a day in the fridge on the plate, or up to two weeks in a plastic bag or container.

These coconut bites are:

• gluten free
• vegan when you use vegan honey, date syrup, or maple syrup
• refined sugar free
• no bake

Weight Watchers Counts

These delicious coconut desserts are 6 points each on the Blue, Purple, & Green plans. 2023 Points: 5

21 Day Fix Container Counts

Each of these bites is counted as one orange container and 1/2 tsp. If you’re counting sweetener teaspoons, each bite contains one. If that confuses you, forget I mentioned it :)

Our Lime Coconut bites always make it into my healthy Thanksgiving meal plan as a light dessert option to offset the traditionally heavy flavors of Thanksgiving. Looking for another no bake recipe? You might love my peanut butter oatmeal protein balls! These can also be made with almond butter and you can add in chia seeds, flax seeds, and fresh coconut flakes!

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Lime Coconut Bites

These Lime Coconut Bites are a delicious and simple dessert recipe for those of you looking for a little sweetness. No added sugar in this recipe, and just four simple ingredients–lime, coconut, coconut oil, and honey. This is a vegan, gluten free, no bake dessert that your family will love.

Course Dessert

Cuisine American

Keyword coconut

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigeration time 5 minutes minutes

Total Time 20 minutes minutes

Servings 24 servings

Calories 128kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Cookie Scoop

Ingredients

• 3 cups unsweetened shredded coconut
• 8 tbsp honey if vegan, use vegan honey, date syrup, or a lesser amount of maple syrup
• 5 tbsp coconut oil
• 3 tsp lime juice
• lime zest

US Customary – Metric

Instructions

• Zest the lime rind, then slice and squeeze the juice into a bowl. lime zest, 3 tsp lime juice
• Combine the shredded coconut, honey, coconut oil, lime juice, and lime zest in a bowl and mix well. I’ve found that mixing by hand works best. 3 cups unsweetened shredded coconut, 8 tbsp honey, 5 tbsp coconut oil
• Form into balls. It's ok if they aren't firm right now–after they sit in the fridge and chill for a bit they'll firm up.
• Chill in the fridge (or freezer) for about 10 minutes or until desired firmness.
• These can be stored for up to two weeks.

Notes

For the 21 Day Fix, each of these bites is counted as one orange and just over 1/2 tsp. If you’re counting sweetener teaspoons, each bite also counts as one sweetener teaspoon. 

Weight Watchers: The points for the new 2022/2023 points plan is 5.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Sodium: 5mg | Potassium: 63mg | Fiber: 2g | Sugar: 7g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Lime Coconut Bites | An Easy Coconut Dessert! appeared first on My Crazy Good Life.

Ingredients in Shrimp Cakes

• Red Pepper
• Green Onions
• Garlic
• Salad Shrimp: There are usually about 80 per pound of shrimp. These are tiny and often very tender.
• Almond Flour: Made from blanching and grinding raw almonds.
• Flax Meal: Ground flax seeds.
• Egg
• Creole Mustard: Spicy brown mustard is easily found in the grocery aisle.
• Creole Seasoning: I like to use Tony’s Cajun seasoning. Try to find one that doesn’t contain MSG.
• Olive Oil: You can also use coconut oil.
• Greek Yogurt: Grab a plain yogurt that is 2% fat.
• Paprika
• Pepper
• Garlic Powder
• Oregano
• Onion Powder
• Cayenne Pepper
• Thyme

Recipe Tips

• If you’d prefer to make salmon cakes or crab cakes you can swap out equal amounts for this recipe.
• I don’t add much salt when I’m cooking, so add salt to your individual taste.
• You can find salad shrimp in the canned foods, or frozen. I prefer frozen.
• You can use a food processor to chop your shrimp.
• A burger press makes perfectly uniform patties.
• If you prefer a thinner sauce, you can add a tablespoon or two of almond milk.

How to make Shrimp Cakes

Servings: 4

Serving Size: 2 cakes

1. Cook your vegetable Spray a skillet with cooking oil and heat over medium high. Once the pan is hot add bell peppers, onions, and garlic and cook until soft. It will take about 5 minutes. Once they are soft transfer them to a medium sized bowl. While your vegetables cook finely chop your shrimp.
2. Make your cakes Add your chopped shrimp, almond meal, flax meal, egg, creole mustard, and creole seasoning to your cooked vegetables. Use your hands to combine the mixture. Pat out 8 equally sized patties.
3. Fry Add 1 tbsp of olive oil to your skillet and heat over medium heat. Once the oil is hot (it will start to ripple) add 4 patties to the pan and cook them for 3 minutes per side. Move the patties to a plate lined with paper towels. Add the remaining tablespoon of oil to the pan and repeat with the last 4 patties.
4. Make your sauce In a small bowl combine Greek yogurt, paprika, pepper, garlic powder, oregano, onion powder, cayenne pepper, and thyme and stir well. Serve 2 Shrimp cakes with 3 tablespoons of sauce and top with freshly chopped parsley.

Healthy Eating Plans

Weight Watchers: When using fat free yogurt for the sauce the points are: 7 Blue Plan Points | 9 Green Plan Points | 7 Purple Plan Points   

21 Day Fix/Ultimate Portion Fix: For the entire recipe: 1 Green Container, 6 Red Containers, 4 Blue Containers, 4 Orange Containers, 6 Teaspoons. Per Serving (2 Cakes & 3 tbsp sauce): ¼ Green Container, 1 ½ Red Container, 1 Blue Container, 1 Orange Container, 1 ½ Teaspoon.

2B Mindset: Fill your plate with 50% vegetables for a complete lunch.

Looking for more delicious recipes?

I have lots of great 21 Day Fix, Weight Watchers, and 2B Mindset recipes here for you to try. If you love these shrimp cakes you will definitely want to try these sweet potato crab cakes.

• 21 Day Fix Recipes
• Weight Watchers Recipes
• 2B Mindset Recipes

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Easy Shrimp Cakes

These Shrimp Cakes are an easy Cajun dish. They work great as an appetizer, or as a meal. The spice level is easy to adjust so you can make it milder or turn up the heat if you like it hot.

Course Main Course

Cuisine American

Keyword Shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Servings

Calories 493kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan

Ingredients

• 1 cup red bell pepper diced
• 4 green onions thinly sliced
• 1 clove garlic minced
• 24 oz salad shrimp cooked, peeled, tail off
• ½ cup almond flour
• ½ cup ground flax
• 1 egg lightly beaten
• 1 tbsp Creole mustard
• 2 tsp Creole seasoning
• 2 tbsp olive oil

Creole Sauce

• 3/4 cup Greek yogurt plain, 2%
• 1 tsp paprika
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp oregano dried
• 1/8 tsp onion powder
• 1/8 tsp cayenne pepper
• 1.8 tsp thyme dried

Optional: salt to taste

Instructions

• Spray a skillet with cooking oil and heat over medium high. Once the pan is hot add bell peppers, onions, and garlic and cook until soft. It will take about 5 minutes. Once they are soft transfer them to a medium sized bowl. While your vegetables cook, finely chop your shrimp. 1 cup red bell pepper 4 green onions 1 clove garlic 24 oz salad shrimp
• Add your chopped shrimp, almond meal, flax meal, egg, creole mustard, and creole seasoning to your cooked vegetables. Use your hands to combine the mixture. Pat out 8 equally sized patties. ½ cup almond flour ½ cup ground flax 1 egg 1 tbsp Creole mustard 2 tsp Creole seasoning
• Add 1 tbsp of olive oil to your skillet and heat over medium heat. Once the oil is hot (it will start to ripple) add 4 patties to the pan and cook them for 3 minutes per side. Move the patties to a plate lined with paper towels. Add the remaining tablespoon of oil to the pan and repeat with the last 4 patties. 2 tbsp olive oil
• In a small bowl combine Greek yogurt, paprika, pepper, garlic powder, oregano, onion powder, cayenne pepper, and thyme and stir well. Serve 2 Shrimp cakes with 3 tablespoons of sauce and top with freshly chopped parsley. 3/4 cup Greek yogurt 1 tsp paprika 3/4 tsp black pepper 1/2 tsp garlic powder 1/4 tsp oregano 1/8 tsp onion powder 1/8 tsp cayenne pepper 1.8 tsp thyme

Notes

Recipe Tips

• If you’d prefer to make salmon cakes or crab cakes you can swap out equal amounts. 
• Add salt to taste.
• You can find salad shrimp in the canned foods, or frozen. I prefer frozen.
• You can use a food processor to chop your shrimp. 
• A burger press makes perfectly uniform patties. 
• If you prefer a thinner sauce you can add a tablespoon or two of almond milk.

Weight Watchers: When using fat free yogurt for the sauce the points are: 

7 Blue Plan Points : 9 Green Plan Points : 7 Purple Plan Points   

Ultimate Portion Fix: For the entire recipe: 1 Green Containers, 6 Red Containers, 4 Blue Containers, 4 Orange Containers, 6 Teaspoons. Per Serving (2 Cakes & 3 tbsp sauce): ¼ Green Container, 1 ½ Red Container, 1 Blue Container, 1 Orange Container, 1 ½ Teaspoon.   

2B Mindset: Fill your plate with 50% vegetables for a complete lunch.

Nutrition

Serving: 2Cakes | Calories: 493kcal | Carbohydrates: 15g | Protein: 49g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 472mg | Sodium: 389mg | Potassium: 441mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1802IU | Vitamin C: 48mg | Calcium: 400mg | Iron: 6mg

The post Easy Shrimp Cakes Recipe appeared first on My Crazy Good Life.

Can I customize these healthy breakfast bowls?

Absolutely, these breakfast yogurt bowls are delicious and they can be customized to suit anyone’s favorite flavors. There’s no need to skip breakfast when you can make these yogurt bowls to suit any taste!

Are these 21 Day Fix breakfast yogurt bowls?

As prepared to my flavor choices you’ll need to track them as follows:

• 1 Red Container
• 1 Purple Container
• 1 Orange Container
• 1 Yellow Container

Is this breakfast bowl recipe Weight Watchers friendly?

You can make this great healthy breakfast bowl recipe Weight Watchers friendly by using fat free yogurt and fat free Greek yogurt. The base recipe of yogurt and fruit is 3 Blue Plan Points, 1 Green Plan Points, 3 Purple Plan Points. Be sure and add points for any toppings or syrup.

Can I meal prep these breakfast yogurt bowls?

Yes! Of course you can. Meal prep is what keeps me on track and focused on my healthy lifestyle goals. Meal prep doesn’t just make life easier, it can help keep you from snacking and eating junk food!

If you are going to meal prep these I’d suggest packing everything into a bento box type container so you can add your toppings fresh and they won’t get soggy till the end of the week.

You can also use the cereal and milk type containers where all of your toppings go in one compartment and the yogurt goes into the other!

1. Spoon about 1/3 cup of yogurt into each dish.
2. Drop in half of sliced fig and several blueberries.
3. Scatter on some shredded sweet coconut, organic dark chocolate chips, and pistachios.
4. Add a wedge of granola.
5. Dribble on some raspberry pourable yogurt.
6. Drizzle with whiskey maple syrup.
7. Serve.

Do you have any other great breakfast recipes I can try?

Yes! Here are some great choices for breakfast, including some other delicious yogurt bowl recipes!

• Zucchini and Sausage Breakfast Casserole Skillet
• Weight Watchers Breakfast Sausage | Sweet Or Savory
• Healthy Breakfast Fried Rice Recipe
• Easy Healthy Crepe Recipe

Weight Watchers: Counts are using fat free yogurt. The base recipe of yogurt and fruit is 3 Blue Plan Points, 1 Green Plan Points, 3 Purple Plan Points. Be sure and add points for any toppings or syrup.

Looking for more recipes that use Greek yogurt?

Print

Easy Yogurt Breakfast Bowls | 21 Day Fix Breakfast Bowl Recipe

These delicious and beautiful Breakfast Yogurt Bowls are the perfect weekend dessert. Recipe has been updated to include 21 Day Fix breakfast container counts!

Course Breakfast

Cuisine American

Keyword 21 Day Fix, breakfast, breakfast bowl, Fig

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 362kcal

Author Becca Ludlum

Ingredients

Yogurts:

• 1 1/2 cup plain yogurt for 21 day fix: use 3/4C yogurt = 1R
• 1/3 cup raspberry yogurt

Fruits:

• 3 figs (cut in half)
• 1/2 cup blueberries for 21 day fix, use 1/2C blueberries and 1 fig = 1P

Toppings:

• 1/4 sweet coconut shredded
• 1/2 cup dark chocolate chips organic
• 1/4 pistachios chopped 
• 1/2 cup granola for 21 day fix, use 1/4C approved granola and 13 dark chocolate chips = 1Y, 2tablespoons unsweetened coconut = 1O

Sweet:

• 1/4 cup whiskey maple syrup 21 DF - omit maple syrup, container count: 1R, 1Y, 1P, 1O

Instructions

Directions for Building Your Fig Breakfast Bowl:

• Spoon about 1/3 cup of yogurt into each dish. 1 1/2 cup plain yogurt
• Drop in half of sliced fig and several blueberries. 3 figs, 1/2 cup blueberries
• Scatter on some shredded sweet coconut, organic dark chocolate chips, and pistachios. 1/4 sweet coconut, 1/2 cup dark chocolate chips, 1/4 pistachios
• Add a wedge of granola. 1/2 cup granola
• Dribble on some raspberry pourable yogurt. 1/3 cup raspberry yogurt
• Drizzle with whiskey maple syrup. 1/4 cup whiskey maple syrup
• Serve.

Notes

Weight Watchers: Counts are using fat free yogurt. The base recipe of yogurt and fruit is 3 Blue Plan Points, 1 Green Plan Points, 3 Purple Plan Points. Be sure and add points for any toppings or syrup. 

 

Nutrition

Calories: 362kcal | Carbohydrates: 54g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 526mg | Fiber: 3g | Sugar: 38g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 250mg | Iron: 1.2mg

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The post Easy Yogurt Breakfast Bowls appeared first on My Crazy Good Life.