Clean Eating Hot Fudge Sauce

2 cups dark chocolate chips

1 cup lite coconut milk (canned, not in a carton)

1/4 cup honey

1 tsp. pure vanilla extract

Slow-cooker method: Add chocolate chips, coconut milk, and honey, stir to combine. Cover and cook on low until all ingredients are melted, approximately 1 hour.  Add vanilla at the end of cooking time. Stir to combine ingredients.

Double boiler method: Add chocolate chips, coconut milk, and honey, stir to combine. Cover and cook on low until all chocolate has completely melted, approximately 30 minutes. Add vanilla at the end of the cooking time. Stir to combine ingredients.

Allow hot fudge to cool slightly before serving. Refrigerate remaining hot fudge. Hot fudge will thicken when refrigerated, therefore re-heating will be necessary before serving.

Chewy Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

2/3 cup sugar

1/2 cup unsweetened applesauce

1/3 cup canola oil

1 Tbsp. maple syrup

2 cups oats

1 cup whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground allspice

1/2 cup raisins

In a large bowl, beat the sugar, applesauce, oil, and syrup until well blended. In a small bowl, combine the oats, flour, baking soda, salt, and allspice; gradually beat into applesauce mixture until blended. Stir in raisins.

Drop batter by heaping tablespoons onto a cookie sheet that has been lined with parchment paper. (I used a cookie scoop.) Bake at 350 degrees for 10-12 minutes until the top is beginning to brown. Let stand on cookie sheet for a few minutes and then transfer to a cooling rack. Makes 24 cookies.

No-Bake Energy Bars

Feel free to experiment with a variety of dried fruit and nuts. I spread the batter in a loaf pan and cut it into six bars.

No-Bake Energy Bars

1 cup oats, uncooked

1/3 cup dried fruit (any kind)

1/3 cup chopped nuts (any kind) 

1/2 cup peanut butter

3 tbsp honey

1 tsp vanilla

Mix all together and spread in pan and refrigerate for 2 hours. 

Slice into bars and store in the fridge.

Delicious Low-Sugar Muffins

These are wonderfully moist muffins with a sweetness from applesauce and fruit. Enjoy!

Low-Sugar Muffins

4 Tbl. butter, softened
1 egg
1/2 cup applesauce
6 ounces plain low-fat yogurt
1 tsp. vanilla extract
1 1/2 cups flour (I used whole wheat pastry flour)
2 Tbl. sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup dried fruit (cranberries, cherries, raisins, etc.) OR fresh or frozen blueberries
1/3 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Grease muffin tins (10-12 muffin cups) or line with paper liners.

Combine softened butter, egg, applesauce, yogurt, and vanilla. Mix well.

Mix flour, sugar, baking powder, and baking soda in a second bowl. Add fruit and nuts.

Stir wet ingredients into dry ingredients.

Spoon into muffin tins. (I used my large cookie scoop.) Bake 20-22 minutes. Remove immediately from muffin tins and place on a wire rack to cool.

Makes 10-12