Chocolate Tofu Mousse

I truly believe that eating healthy doesn't mean having to sacrifice all the flavor in your diet, especially snacks that are sweet and tasty.  This quickly became one of the favorites in a Clean Eating Challenge Group I was running, and I've even had people tell me they doubled the batch and made pies with it.  Again, this has macronutrient counts for those people who are following the 21-Day Fix containers, or using macro counts as a way to control portions and caloric intake. When I put this on a meal plan, I had miscalculated the proper measurement for the peanut butter, so I adjusted it here for the appropriate count, and it's still just as tasty as it was with the over measured peanut butter in the original recipe. If you're looking for something to satiate that sweet tooth, or fill the void of your Hershey's Kisses, this one is for you!

CHOCOLATE TOFU MOUSSE

1 Protein, 2 Nut Butter

(Makes 4 Servings)

INGREDIENTS:

• 1 (16 oz.) pkg. Silken Tofu
• 2 tbsp. Almond Milk, more for desired texture
• 1 tsp. Vanilla Extract
• 1/8 c.+ 2 tsp. Natural Peanut Butter
• 4 tbsp. Cocoa Powder
• 3 Stevia Packets

DIRECTIONS:

1. Place all ingredients in a blender or food processor and blend until smooth.  Add additional almond milk one teaspoon at a time if it is too thick. Taste the final product to make sure it is sweet enough for your liking, and add additional Stevia if you prefer it sweeter. Divide into four ramekins or cups and refrigerate for a minimum of 30 minutes. Enjoy by itself, or topped with fresh fruit. 

Again, this is an awesome way to get some protein in while also satisfying that need for sweets and chocolate, not to mention that peanut butter is so good for you in so many ways.  I hope you enjoy this as much as my challengers do, and feel free to share it with other 21-Day Fixers and health foodies alike! 

Maria 

www.MariasSuperFitTraining.com 

I NEED CHOCOLATE!!! Clean Chocolate Brownies with Chocolate Almond Frosting

We all know that you can still over eat when you're eating clean.  Although I acknowledge this entirely, I also realize that when we have a sweet craving, it's going to need to be satiated, with either something good, or something bad.  So let's discuss here, the something good.  I was inspired by an Instagram post by @drcharo that was a zucchini brownie with frosting, and man did it look delicious.  My versions didn't come out quite as thick as hers, as I chose to use maple syrup as a sweetener rather than a stevia or coconut sugar blend, but they were super delicious all the same.  I will admit here that I certainly licked the spoon more times than I should have, and this probably led to some extra calories I didn't need.  Hey!  At least it was all natural sugars!!!

INGREDIENTS:
Brownies:
- 1/2 cup Almond or Peanut Butter
- 1 whole Egg and 3 Egg Whites
- 1 tbsp. Baking Powder
- 1/4 cup Unsweetened Cocoa Powder
- 2 cups Shredded Zucchini
- 1/2 cup Maple Syrup

Frosting:
- 1/4 cup Coconut Oil
- 1/4 cup Unsweetened Vanilla Almond Milk
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Honey
- 1/4 cup Chopped Almonds




DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Combine peanut butter (or almond if that's what you chose), eggs, cocoa powder, baking powder, zucchini and maple syrup in bowl, and beat on medium speed until well combined.  If you choose to use a powdered sweetener the batter will be on the thick side. If you used maple syrup, it will definitely be thinner in consistency.
3. Place batter into 13 x 9 greased (or parchment lined) pan. Spread the mixture around to make it even throughout the pan.
4. Place in over at 350 for 25-30 minutes, or until center is cooked through.  Remove from the oven and let cool.
5. While the brownies are cooling, put coconut oil, almond milk, and cocoa powder in a microwave safe bowl.  Place in microwave and cook for 1-2 minutes, or until coconut oil is melted.  Remove from microwave and add the honey to the bowl.  Whisk well, until all ingredients are combined.  Add chopped almonds and mix well.
6. When brownies have completely cooled, pour frosting over the top and allow to set.
7.  Enjoy!

All of these ingredients are all whole, there is no refined flour and every sweetener is natural.  This is not to say that they do not contain a decent amount of sugar, but as long as you don't overindulge, you're getting your sweets fix and getting awesome super foods like coconut oil, zucchini, peanut butter and cocoa.  Dr. Charo's recipe has a little less sugar than mine, but she claims that her version has 89 calories, 8g of fat, 3g of carbs and 6 g of protein per brownie with 15 total brownies.  I cut mine into 18, and didn't factor in the additional sugar here, but it's certainly not a lot higher than what she posts (as long as you don't eat the whole pan).