Dessert or appetizer dip? You decide! This chocolate chip cookie dough dip is secretly healthy, although nobody would know unless you told them the secret ingredient: white beans! Yes, the base of the dip is white kidney beans. But I promise — you don’t taste them at all once they’re blended with all of the other ingredients, which helps create a delicious and strong cookie dough flavor.
My favorite thing to eat this cookie dough dip with is graham crackers, but I’m sure you can think of a lot of other things it would go great with! Last time I made it, I ate the whole batch myself. It’s very addicting!
Healthy Chocolate Chip Cookie Dough Dip
- 1 cup white beans, rinsed and drained
- 2 Tbsp milk
- 1/4 cup brown sugar
- 1 tsp. pure vanilla extract
- 2 Tbsp almond butter
- Pinch of baking soda
- Pinch of salt
- ¼ cup semi-sweet chocolate chips
- Add all ingredients except chocolate chips to a Magic Bullet cup and blend until creamy and smooth.
- Stir in chocolate chips and sprinkle on top.
Makes 1 cup.
I’ve been making this pudding for years, it’s definitely one of my favorite recipes! The best thing about this pudding is the surprise ingredient, avocado! It not only adds a richness and creaminess to this pudding, but it also provides a great serving of healthy fats. And, surprisingly, it’s one of those recipes everyone loves. All 3 of my kids can be extremely picky with their food choices; sometimes, it seems like they would be just fine living off of ice cream and cookies! Well, wouldn’t we all?! Luckily, my kids enjoy this pudding like nobody’s business. I love making it and giving them a little extra goodness to fill their bellies up! 😉
Lusciously Sweet Chocolate Pudding
- ¼ cup peanut butter
- 2 Tbsp honey or pure maple syrup, adjust sweetener to taste
- 1/8 cup raw cacao powder
- 1 avocado, mashed
- 1 Tbsp Coconut oil
- ¼ cup water, or milk (more to thin)
- 1 tsp. vanilla extract
- Mash your avocado well, and then stir in the cacao powder.
- In your Magic Bullet blender, add your milk, honey, coconut oil, vanilla, peanut butter, and avocado mixture.
- Blend until creamy, stopping occasionally to stir, because the mixture will be thick. Add a few more tablespoons of milk to thin out, if necessary.
- Serve immediately, or store in the fridge for 2-3 days.
My kids LOVE ice cream, and I’m not quite sure where they got it from… 😉
On a weekly, sometimes daily, basis I get asked if they can have a cone or bowl of pink ice cream with sprinkles! As hard as it is to say no to their cute little faces, I know it’s not always the healthiest treat to have so often.
Luckily, making your own ice cream is totally do-able; all you need is a blender and an ice cream maker! The best thing about this ice cream is that it’s loaded with natural, whole foods, sweeteners, and it’s delicious. Not to mention, it’s packed with protein for their growing bodies—a win-win!
Strawberry Cottage Cheese Ice Cream
- 1 cup strawberries
- 2 cups cottage cheese
- 1 Tbsp vanilla
- 3 Tbsp milk of choice (almond, coconut, or dairy milk)
- 2-4 packets of stevia
- 2-4 Tbsp honey (Sweeteners can be adjusted to taste preference and how sweet the strawberries are)
- Add all ingredients to your Magic Bullet. Use the pitcher, or blend in batches, if using the cups. Start with the minimum amount of sweeteners, then adjust once blended.
- Once blended, add mixture to ice cream machine and make ice cream according to machine instructions.
- Eat and enjoy!
When I’m craving a snack during the day to give me an energy boost, these coconut date bites are one of my favorite go-to healthy snacks. It’s so easy to whip a batch of these up in the Magic Bullet, just add in three main ingredients: walnuts, dates, and coconut oil. Then, shape them into balls, roll them in shredded coconut, and chill them in the refrigerator. That’s it!
The dates are already very sweet, so you don’t need to add any sweetener. I also like to use unsweetened shredded coconut to keep the added sugar to a minimum.
You don’t need to buy store-bought energy bars with a long list of ingredients and preservatives when these vegan-friendly coconut date energy bites are this easy to make at home!
Vegan Coconut Date Energy Bites
- 1/2 cup dates, pitted
- 3/4 cup walnuts
- 1 Tbsp coconut oil
- 1/2 cup unsweetened shredded coconut
- Add the dates, walnuts and coconut oil to a Magic Bullet cup and pulse until well chopped and blended.
- Shape into 1-inch balls with your hands and roll in the shredded coconut.
- Store in the refrigerator.
Makes 12 bites.
On its own, pure chocolate can be a great treat, but, let’s be honest, it’s rarely a satisfying snack. It’s something you usually enjoy in moderation and usually not abundance (unless it’s been one of those weeks…) Chocolate pudding, on the other hand, satisfies your sweet tooth without putting you into that food coma that so many other indulgent desserts do.
I used a dark chocolate bar as the foundation in this recipe. The brown sugar, vanilla and cocoa powder balance out the bitterness of the dark chocolate to create a creamy, blended and delicious flavor. And don’t worry—you’ll be on board with this recipe whether you’re on Team Dark Chocolate or Team Milk Chocolate!
Dark Chocolate Pudding
- 3 oz. dark chocolate
- 1/2 tsp. vanilla extract
- 2 eggs
- 1 Tbsp butter
- 1 Tbsp cocoa powder or raw cacao powder
- 1 Tbsp cornstarch
- 1/4 cup brown sugar
- 1 1/4 cup milk
- 1/4 cup heavy cream
- Pinch of salt
- Add chocolate, butter and vanilla to Magic Bullet and set aside (do not blend yet).
- Beat two eggs in bowl and set aside.
- Combine cocoa, cornstarch, brown sugar, salt, milk and cream in pot and boil for 1 to 2 minutes, whisking frequently.
- As soon as mixture thickens, remove it from heat (you don’t want it to cook too long). Add a touch of the heated mixture to the eggs so that they warm gradually and don’t curdle.
- Slowly add eggs to chocolate mixture and cook over low heat until simmering. As soon as it begins to simmer, remove from heat. Let cool.
- Combine mixture with chocolate, butter and vanilla in Magic Bullet. Blend until creamy.
- Add mixture to bowl, cover and refrigerate for at least 3 hours.
Perfect for dessert or a mid-afternoon treat!
Got a sweet tooth, but don’t feel like indulging too much? Try this refreshing fruit sorbet! It’s so fast and easy to make, you just might make room for dessert every night…
Fabulously Fast Fruit Sorbet
- 1 cup of your favorite frozen fruit (we love mixed berries)
- 2-3 Tbsp water (or fruit juice, or your favorite liqueur, if not serving to the kiddos)
- Dollop of whipped cream (optional)
- Add ingredients to the Tall Cup and blend until smooth.
- Add more or less liquid to reach your desired consistency.
- Serve in your favorite dessert dish.
Have you ever thought about eating popsicles for breakfast? I attended a brunch once and, yes, they were in fact serving breakfast popsicles! I thought this was a really cool idea and decided to make them at home for quick grab-and-go breakfast. All you need is yogurt (plain or vanilla), your favorite fruit jam, and your favorite granola.
Most yogurts are too thick alone, so you’ll need to use your Magic Bullet to blend in a little milk. You can also blend the jam with a little yogurt to make it easier to freeze within the popsicle, but this step is not necessary. You do need to mix the granola with some yogurt, however, or it won’t freeze well in the popsicle mold. You can mix everything all together, or try my approach: layer them (granola, jam, yogurt, repeat) to form a beautiful, delicious, melty, gooey breakfast pop.
This is the stuff dreams are made of.
- 1 cup plain yogurt
- 2 Tbsp milk
- 1 cup fruit jam
- 1 cup granola
- Add the milk and yogurt to a Magic Bullet cup and blend to create a thinner consistency.
- In a small bowl, pour 1/4 cup of yogurt over the granola and stir.
- In a separate bowl, combine 1/4 cup with the jam and stir.
- Spoon the three layers (yogurt, granola mixture and jam mixture) into 4 popsicle molds and place a stick in the middle before freezing.
- Freeze for 5 hours. To remove, run under hot water for a few seconds until the popsicle loosens from the mold.
Makes 4 popsicles.
Why should cocktails have all the fun? Sometimes you want to feel fancy for dessert! This recipe uses fresh peaches, sparkling white wine and some sugar to make a refreshing, surprisingly healthy, and delicious sorbet. Raise the class of your next meal by adding this to the menu.
- 2 cups peaches, sliced
- 1/3-1/2 bottle of sparkling white wine
- 1/2 cup water
- 1/3 cup sugar
- Combine sliced peaches with wine, sugar and water in pot and bring to boil. Boil until sugar has dissolved, then cover and let sit for about an hour, to cool and absorb all the flavors.
- Once cooled, add peaches and a good amount of liquid to Magic Bullet cup and blend.
- Put mixture in freezer-safe container and freeze. Every hour, for about three to four hours, remove mixture from freezer and stir.
Who would have thought making sorbet could be so fun and simple?
Chocolate and banana go so well together, it’s sort of bizarre that banana peels aren’t made of chocolate. Wouldn’t that be beautiful?!
Well, luckily for us all, with just 3 ingredients and your trusty Magic Bullet, you can make this delicious chocolate banana dessert in no time. It’s a simple frozen yogurt that uses only a frozen banana, a little yogurt, and a touch of cocoa powder, and it’s really, really tasty. It sounds too good to be true, but it is! All natural and so easy… Need more convincing? It’s got no added sugar! A satisfying and healthy snack or dessert for you and everyone you know.
Chocolate Banana Frozen Yogurt
- 1/3 cup low-fat or fat-free plain or Greek yogurt
- 1 frozen banana
- 1 tsp. cocoa powder
- Freeze banana overnight prior to preparation. Cut into slices and freeze in a plastic bag, and once frozen, add your frozen banana to your Magic Bullet. Blend until slightly creamy.
- Add cocoa powder and yogurt to banana mixture. Blend until creamy.
- Enjoy as is or put in the freezer for an hour or so to harden. Mine was creamy and delicious and I couldn’t wait!
Caution: May cause you to forget the names of your local fro-yo shops.
Muffins are always my go-to after school snack, especially when there are ripe bananas on the counter needing to be used! I love the idea of blender muffins because throwing everything into one container and having a machine do all the work for me sounds like the best idea. You never really know how crazy things might get when those kids walk through the door from school. One thing you can guarantee is that they are always hungry!
- 1 cup old fashioned oats
- 1 ½ bananas, ripe
- 2 Tbsp plain Greek yogurt
- 3 Tbsp coconut sugar, or brown sugar
- 1 egg
- 1 Tbsp honey
- 1 tsp. vanilla
- ¾ tsp. cinnamon
- ¼ tsp. nutmeg
- dash of salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½-3/4 cup chocolate chips or raw cacao nibs
- Preheat oven to 350 degrees.
- Throw all of the ingredients into the Magic Bullet Blender, except chocolate chips, and blend until the bananas are pureed and the mixture is creamy.
- Grease a mini muffin tin.
- Add chocolate chips to Magic Bullet cup, stir in the chips with a spoon, then pour the batter into the muffin tin.
- Bake at 350 degrees for 13-15 minutes, or until cooked all the way through.
- Top with a smear of peanut butter and honey, and enjoy!