Whether you’re on Keto, or intermittent fasting, or on the all chicken broth diet (not sure if that’s real, but still) – sweets are the last type of food you should be snacking on. Sure, you can “eat whatever you want during your eating window” but desserts aren’t really recommended.
But once in a while, a time comes when you NEED some chocolate, some sugar, something sweet! Don’t fall off your diet – instead, dig into these junk-food alternatives and keep your diet on track.
Without further ado, here are five extremely snackable and healthy replacements for diet-ruining desserts:
Total Time: 10 Minutes
- 1 1/2 cups chocolate chips of choice (use stevia sweetened keto friendly chocolate chips)
- 1 cup almond butter (or sub for any nut or seed butter of choice)
- 1/2 cup sticky sweetener of choice (use swerve sweetened syrup, maple syrup, or agave nectar)
- 1/4 cup coconut oil
- 3 cups nuts and seeds of choice (use almonds, cashews, pepitas, etc)
- Line an 8×8-inch baking dish with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
- Add your nuts/seeds of choice and mix until fully combined. Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.
Chocolate Avocado Truffles
Total Time: 40 minutes
- 1/3 cup mashed avocado
- 1/2 cup dark chocolate chips
- cocoa powder
- sea salt
- Add avocado and a sprinkle of sea salt to a food processor and pulse a few times to combine.
- Melt chocolate chips by placing them in a small microwave-safe bowl and microwaving for 30 seconds. Stir and microwave for another 20 seconds or until all the chocolate chips have melted. (You can also do this with a double boiler). Pour melted chocolate into the food processor with the avocado and pulse until the mixture is completely combined and the avocado is no longer visible. If you don’t have a food processor you can mash the avocado with a fork and combine with the chocolate until smooth and lump-free.
- Place truffle mixture in the fridge to set for 30 minutes. Once the mixture has firmed up a bit, remove from the fridge and make the truffles by rolling a tablespoon at a time into a 1-inch ball. You should get about 10 truffles. Fill a shallow bowl with cocoa powder and roll each truffle until coated. Place on parchment paper. If you’re going the sea salt route, skip the cocoa powder and simply sprinkle a few sea salt flakes on each truffle. Store in the fridge until ready to serve. Enjoy!
No-Bake Brownie Bites
Total Time: 10 minutes
- 1 cup raw walnuts
- 1/2 cup raw almonds
- 12 medjool dates, pitted
- 1/3 cup cacao powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup mini chocolate chips
- 1–2 tbsp water, as needed
- Add walnuts, almonds, medjool dates, cacao powder, vanilla extract, and salt to a food processor. Process the ingredients until a sticky dough forms. If your dough is crumbly rather than sticky, add 1-2 tbsp water and process again. The additional moisture will help the ingredients stick together.
- Transfer the fudgy brownie dough to a bowl. Add chocolate chips. Use a rubber spatula, spoon, or clean hands to mix in the chocolate chips.
- Line a plate with parchment paper. Scoop the brownie dough into 1-inch rounds. Use clean hands to roll them into balls. Enjoy!
Chocolate Peanut Butter Protein Balls
Total Time: 10 minutes
- 1 1/2 cup old-fashioned rolled oats
- 1 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 2 scoops (about 50–60 grams) chocolate protein powder
- 2 Tablespoons chocolate chips
- Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine.
- Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
- Once combined, use a small cookie scoop to scoop and form the dough into balls.
- Store in a covered container in the fridge or freezer. Enjoy!
Strawberry Oatmeal Cookies
Total Time: 17 minutes
- 2 cups rolled oats gluten free, if needed
- 2 large bananas mashed
- 1/4 cup strawberries chopped
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 1/4 cup chocolate chips of choice optional
- Preheat the oven to 350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
- In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips.
- Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
- Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely. Enjoy!
Did you like the recipes we listed above? Do you have more cravings to deal with before they destroy your diet? Are you bored of quarantine and need more recipes to cook just to stay sane?
Find diet-saving recipes and a whole bunch of healthy living tips and tricks at PB.me!