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Salted Caramel Mocha Banana Bread

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Ultra soft banana bread with espresso, dark chocolate and a salted caramel swirl. All the flavors of your favorite cold weather beverage turned into your new favorite banana bread.

Salted Caramel Mocha Banana Bread: Your favorite cold weather beverage in a decadent banana bread! {gf}

So I don’t know if I’ve mentioned it, but I have this teeny, tiny, huge, ridiculous obsession with salted desserts. It all started when Starbucks first released their salted caramel mocha. I turned my nose up, and asked the barista if that was even good. She must have been really convincing because I wasn’t one for trying new things back then, but for some reason I gave it a shot. That was a big mistake.

Salted Caramel Mocha Banana Bread: Your favorite cold weather beverage in a decadent banana bread! {gf}

I’m pretty sure I ended up drinking at least one daily for that entire winter. Ya know that whole balance/self control thing? I don’t really have it. This year I rediscovered Bahama Bucks, and all of the sudden I was going multiple times per week. I am the biggest weakling when it comes to my sweet tooth.

Salted Caramel Mocha Banana Bread: Your favorite cold weather beverage in a decadent banana bread! {gf}

As much as I love dessert, I love the bite and depth of flavor that adding a little salt brings. I don’t love things that are too sweet. Steve drinks his coffee with like 700 sweet ‘n lows (also…really? Why would anyone choose the pink packets???) in his coffee and it always grosses me out! You also won’t find me digging into those loft house sugar cookies that taste like they are made entirely of frosting. I like my dessert with a little attitude.

Salted Caramel Mocha Banana Bread: Your favorite cold weather beverage in a decadent banana bread! {gf}

I must not be alone because this is one of the most popular desserts I have ever made. I brought the leftovers into work and it disappeared in minutes. Everyone kept raving about it and asking for the recipe! So soft, tender and decadent, this will be your go-to snack for to make for your out of town guests this whole holiday season!

 

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Salted Caramel Mocha Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12-16 slices

Serving Size: 1 slice

Salted Caramel Mocha Banana Bread

Ultra soft banana bread with espresso, dark chocolate and a salted caramel swirl. All the flavors of your favorite cold weather beverage turned into your new favorite banana bread.

Ingredients

  • 1 3/4 cups gluten-free baking blend (or white whole wheat flour)
  • 1/4 cup cocoa powder (preferably Dutch process)
  • 2 tablespoons cornstarch
  • 2 teaspoons espresso powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 extra ripe medium bananas, mashed
  • 1/3 cup unsweetened applesauce
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 3/4 cup reduced fat buttermilk*
  • 1/2 cup fleur de sel caramel sauce* (+ more for drizzling)

Instructions

  1. Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
  2. In a medium bowl, whisk together baking blend, cocoa powder, cornstarch, espresso powder, baking soda, baking powder and salt. In a large bowl or stand mixer, beat together bananas, applesauce, sugars and vanilla until well combined. Stir in half the flour mixture, then buttermilk, then remaining flour mixture.
  3. Transfer half the batter to prepared loaf pan. Pour caramel sauce on top, then add remaining batter. Use a butter knife to gently swirl caramel into the batter. Bake until a toothpick inserted in the center comes out with just a few crumbs, about one hour. Set loaf pan on a wire rack to cool completely. Serve drizzled with extra fleur de sel caramel sauce, if desired. Store in an airtight container for up to one week.

Notes

*To make vegan, replace buttermilk with 3/4 cup unsweetened almond milk + 1 teaspoon apple cider vinegar and use a vegan salted caramel sauce.

http://www.arismenu.com/salted-caramel-mocha-banana-bread/

Almond Butter Chocolate Chip Mocha Bites {The Recipe ReDux}

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Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

Almond Butter Chocolate Chip Mocha Bites: Healthy paleo, gluten-free & vegan dessert or snack bites

I have a pet peeve. I seriously hate when people call things “brownies” or “cookie dough” when it literally tastes like a protein bar. I’m glad you like it, and I’m sure it really is “OMG so delicious”, but let’s be real for a second: a protein bar does not taste like a brownie. It might taste like a chocolate protein bar that is so good you could enjoy it for dessert, but that does not a brownie make. Almond Butter Chocolate Chip Mocha Bites: Healthy paleo, gluten-free & vegan dessert or snack bites

So, that being said, I almost called these brownie bites. They are so ridiculously rich and fudgy that you could probably call them brownie bites and no one would call you on  it. But, at the end of the day, they do not have the flakey top, and they are more the consistency of cookie dough, so we’ll stick with Almond Butter Chocolate Chip Mocha Bites. Because I am incapable of coming up with a title less than 40 characters long. Almond Butter Chocolate Chip Mocha Bites: Healthy paleo, gluten-free & vegan dessert or snack bites

Okay so while they may not technically be “brownies” that doesn’t stop these little guys from feeling like a totally indulgent treat. In fact, they are like a totally indulgent treat that works like a snack! The ingredients are kind of all rock stars in the way they fill you up and give you energy. I found myself kind of addicted. Every time I wanted something sweet, I kept reaching in the fridge to grab an other one.

Almond Butter Chocolate Chip Mocha Bites: Healthy paleo, gluten-free & vegan dessert or snack bites

I had to bring them into work because I couldn’t stop, and Steve was so upset that he only got 2. I strongly  suggest you let them sit in the fridge for a few hours. I tried one right after I made them and liked it enough, but the texture is much better cold, and the flavors are even more delicious after they’ve had some time to meld together.

Almond Butter Chocolate Chip Mocha Bites: Healthy paleo, gluten-free & vegan dessert or snack bites

They are the perfect after school or pre/post workout snack, or you can even grab a couple for breakfast as you’re walking out the door, and they are without a doubt delicious enough to be eaten for dessert too!

Print
Almond Butter Chocolate Chip Mocha Bites

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 16 bites

Serving Size: 1 bite

Almond Butter Chocolate Chip Mocha Bites

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

Ingredients

  • 1/4 cup almond butter (or any nut butter of your choice)
  • 2 tablespoons coconut oil, softened but not melted
  • 3 tablespoons honey or pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 1/4 cups almond meal*
  • 1/2 cup cocoa powder (I used Hershey's Special Dark)
  • 2 teaspoons espresso powder
  • small pinch sea salt
  • 2/3 cup mini dark chocolate chips

Instructions

  1. In a large bowl, stir together almond butter, coconut oil, honey/maple syrup and vanilla until mostly combined. Add almond meal, cocoa powder, espresso powder and sea salt. Use your hands to mix ingredients together. Once dough is mostly formed add chocolate chips and incorporate.
  2. Roll dough into 1-1 1/2" balls (or however large you'd like them). Refrigerate for 1-2 hours before serving. Store in an airtight container in the refrigerator for up to 5 days.

Notes

*If you use maple syrup (or even a store bought honey), it will not be as thick and you may need to increase almond meal. If the mixture is still sticking to your hands/the bowl, increase almond meal by 1 tablespoon until you reach the desired texture.

http://www.arismenu.com/almond-butter-chocolate-chip-mocha-bites/

Coconut Mocha Brownies

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There was a time in my life where I didn’t love chocolate.

I mean, I liked it okay, but I always preferred vanilla based desserts. Now? Let’s just say I’m an equal opportunity dessert eater. 😉

My friend Jason, however, has always been a chocolate fiend. He always chooses the chocolate desserts, and it was only through tasting his amazing drink at Dutch Bro’s that I found the perfect post long run coffee drink (Cocomo–basically an iced latte made with chocolate milk + coconut syrup. I get sugar free coconut to make this drink so healthy 😉 ).

When Jason’s birthday came around (back in June…), I knew immediately that I had to make something chocolate, and after several post run coffee dates, I was super inspired to make something based off a coffee drink. Espresso makes chocolate sound even chocolatier, and these brownies are ohhhhh so chocolatey. Like, must have a glass of milk chocolatey.

I honestly don’t even know how I did it. I don’t know how I made the gooeyest brownie I’ve ever tasted without using any butter or oil, and I don’t know how or why they tasted so freaking good, but I just know they didn’t taste the slightest bit healthy. I mean, they really aren’t, but they tasted like they had ALL of the bad stuff, rather than compromising somewhere in the middle.

The flavors just all complement each other perfectly, and the melty chocolate chips in the center with the rich chocolate cream cheese frosting are just to die for. They are definitely a little indulgent, but worth the treat, in my opinion.

 

Coconut Mocha Brownies

yield 32 brownies

For the brownies:

  • 1 1/3 cups white whole wheat flour
  • 1 tbs espresso powder
  • dash salt
  • 11 ounces dark chocolate, melted and cooled
  • 1 cup nonfat vanilla yogurt
  • 1 1/4 cup turbinado sugar
  • 1 cup egg substitute
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup shredded unsweetened reduced fat coconut
  • 2/3 cup dark chocolate chips
For the frosting:
  • 12 oz reduced fat cream cheese
  • 1/4 cup + 2 tbs unsweetened cocoa powder (dutch process or special dark are best)
  • 2 tsp espresso powder
  • 1 1/2 cups powdered sugar
  • 1 1/4 oz dark chocolate, melted and cooled
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • extra shredded coconut for topping (optional)
Directions:
  1.  Preheat the oven to 350. Grease a 9×13 pan, then line with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, espresso powder and salt.
  3. In a large bowl, beat together yogurt, chocolate, and sugar, eggs, and extracts until combined. Fold in the flour mixture, followed by coconut and chocolate chips. Do not overmix.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30-40 min, rotating the pan halfway through, until a toothpick inserted into the center of the brownies comes out mostly clean. Let the brownies cool completely, then use parchment paper to lift them out of the pan.
  5. To make frosting, beat cream cheese in a large bowl on medium speed until smooth. Add extracts. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often.
  6. Frost completely cooled brownies, then serve immediately or store in an air tight container in the refrigerator.

 

 

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