Healthy Chocolate Peanut Butter Microwave Lava Cake

Healthy Chocolate Peanut Butter Microwave Lava Cake

I cannot recall a time in my life when chocolate and peanut butter were not a good idea. And today is no exception, because I have a healthy, mostly whole foods version of a microwave lava cake that you could eat for dessert or… wait for it… even breakfast. I know. Can you imagine starting your day with a chocolate peanut butter lava cake that you can just pop in the microwave? Lazy cooks rejoice!

If you are looking for something that tastes like a fluffy, decadent, overly sweet dessert, this is not the recipe for you. This is meant to be a healthy version of a treat – something that packs nutrition and satisfaction into a super quick dish. If you’re used to molten chocolate cake from Chili’s, this will most likely disappoint you. But if you’re ready to try a healthy version that you can eat as often as your heart desires, well here it is. 

Ingredients:
1/2 cup rolled oats
1/4 tsp baking powder
dash of sea salt
dash of cinnamon
1 tbsp + 1/2 tsp cococa powder
1/2 a large spotty banana
1 tbsp vegan chocolate chips
1/2 tsp water
1 T natural peanut butter

Instructions:
1. Put all ingredients except for the chocolate chips, water, and peanut butter into a blender and blend until smooth. Pour the chocolate batter into a microwave-safe ramekin or mug.

2. Place the chocolate chips into the center of the ramekin and gently press down into the batter with a spoon, making sure the chocolate batter covers the chocolate chips.

3. Sprinkle the top of the batter with a few drops of water. This will help to make the center have a molten-like texture once cooked.

4. Place the dish in the microwave for about 2 minutes. Note: Microwave ovens greatly vary. I recommend checking it at the one minute and 20 second mark. And you might even need to microwave it for up to 3 minutes, depending. The edges should be firmly cooked and the center should be slightly on the more gooey side, but still cooked through.

5. Remove from the microwave and place the peanut butter on top and it will melt into the warm chocolate treat.

Enjoy!

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Open-Faced Peanut Butter & Jelly

Open-Faced Peanut Butter & Jelly

There’s nothing like a pb&j, especially when you’re craving something sweet and comforting. This version is sure to please adults and children alike. It’s nutrient-dense, much lower in sugar and fat, oil-free, more filling, and provides an antioxidant boost. Plus, you’ll learn my healthy hack for more than doubling the quantity of peanut butter for half the calories without sacrificing the flavor and texture. Here’s my healthy take on a classic favorite. 

Ingredients 

2 slices of bread of your choice, toasted
1 tbsp natural peanut butter
2 tbsp plain peanut butter powder
4 tbsp water
3/4 cup frozen blueberries or strawberries, warmed (or use fresh, if preferred)
1-2 tsp maple syrup

Directions 

1. Warm the berries in a saucepan or in the microwave. You want them to hold their shape but become slightly juicy, not cooked down heavily like a compote.

2. Toast bread. I used two slices of low sodium Ezekiel bread.

3. In a bowl, mix peanut butter with peanut butter powder and 3 tbsp water, reserving the rest of the water if needed to achieve desired consistency. The mixture should create a spreadable yet still thick peanut butter consistency. 

Note: If you don’t mind the extra calories and fat, you can skip the pb powder and just use more peanut butter, of course.

4. Spread 3/4 of the peanut butter spread over the toast, then top with berries.

5. In the bowl, whisk together remaining peanut butter spread, 1/2-1 tbsp water, and 1-2 tsp of maple syrup to taste. This will create a sweet sauce that also looks beautiful as a garnish to this dish. Drizzle the mixture over the top of your open-faced sandwich.

Yields 1 serving. Enjoy!