3 Desserts You Won’t Believe Are Guilt-Free

By:

Katie Dunlop

The holidays are often surrounded by sweet treats but it is hard to find ones that taste good + don't ruin your goals! These 2 desserts are to DIE for + are guilt free! So you can indulge without feeling like you are straying away from your goals!

GUILTLESS PEPPERMINT BROWNIE BITES

SERVES: 16

DIRECTIONS
1. Preheat your oven to 350oF.
2. Lightly grease 8”x10” baking pan.
3. In a food processor or blender, add the black beans and all the other ingredients except for the chocolate chips and candy canes. Puree for 1-2 minutes until smooth.
4. Add the chocolate chips, stirring them in by hand.
5. Fill the baking tin with the batter.
6. Bake for approx 20 minutes, until you’re able to poke with a toothpick and remove without wet batter.
7. Remove from the oven and let them cool for about 30 minutes before cutting into 1 in”squares and removing them from the pan.
8. Plate them and sprinkle with crushed candy cane pieces.

INGREDIENTS
• 2 eggs (you can use flax eggs to make this vegan)
• 1 1/2 cup black beans (1 15 oz can), drained and rinsed
• 3 tbsp full-fat coconut milk (shake the can well before opening)
• 3/4 cup regular unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp pure peppermint extract
• 1/2 cup coconut sugar
• 3/4 tsp baking powder
• 1/2 cup non-dairy dark (70% or more) chocolate chips
• 1/2 cup crushed peppermint candy canes

PROTEIN PACKED PEANUT BUTTER CUPS

Recipe makes approximately 8-19 mini Peanut Butter Cups

INGREDIENTS

2-3 tbsp. LSF Plant Protein in Peanut Butter or Vanilla
1/4 cup creamy peanut butter
1 cup dark chocolate chips
1 tbsp. coconut oil

DIRECTIONS

Combined chocolate chips and coconut oil in microwave safe bowl and microwave in 30second bursts, stirring regularly, until melted.
In a separate bowl, mix peanut butter and protein powder until well combined and a doughy texture.You my need to add more protein or peanut butter depending on how runny your peanut butter is.
Line a mini muffin tin with silicon cups or use a silicone mini muffin pan. Fill bottom with melted chocolate (about 1/2tsp on each). Place in the freezer for about 10 minutes
Remove cups from freezer and roll peanut butter mixture into small balls to fill the cups. Use as much of the mixture in each as you want - i like them super peanut buttery so I use larger balls. Place one in each pressing down slightly.
Fill that remainder of the cups with chocolate to coat sides and top and place back in the freezer for another 10-15 minutes.
Store your peanut butter cups in the freezer and enjoy!

PEPPERMINT CHOCOLATE BARK
SERVES: A LOT :)

INGREDIENTS
• 1 cup Greek yogurt, vanilla
• 1⁄2 tsp peppermint extract
• 1 scoop LSF Plant Protein (Chocolate or Vanilla)
• 10 oz semi-sweet dark chocolate, melted
• 1 1⁄2 cups coconut butter, melted
• 3⁄4 cup raw pumpkin / pepita seeds (no shells)
• 1⁄2 cup chia seeds
• 3 tbsp candy canes, crushed

DIRECTIONS
1. Allow 1 cup of yogurt to come to room temperature.
2. In a large bowl, mix together the melted chocolate, peppermint extract, and pumpkin and chia seeds.
3. Line a 9x12" sheet pan with parchment paper and add mixture, spreading it into an even layer. Then freeze for about 10 minutes to set.
4. In a separate bowl, combine yogurt and LSF Plant Protein (Chocolate or Vanilla),
and whisk until smooth. Add about 1 teaspoon of water if needed to mix. Then add the melted coconut butter and stir into a thick mixture.
5. Remove the pan from the freezer and evenly spread your protein mixture across the top.
6. Sprinkle peppermint candy over the top, pressing gently into the mixture. Then place back in the freezer for about 2 hours.
7. Remove parchment paper and cut or break the bark into individual servings.

For more delicious guilt free recipes, check out our Holiday Survival Guide!