Super Simple Shrimp Tostadas

Super Simple Shrimp Tostadas

Fresh, tasty, and healthy! These 6 ingredient Tostadas are the perfect simple lunch or dinner that is packed with protein and of course guac!

You’re in a pinch! You don’t even want to eye another lean meat and vegetable meal that you’ve had for the last 3 days…

Then these Super Simple Healthy Tostadas are for You!

What do I need?

Good news! It isn’t much!

  • corn tortillas
  • guacamole (I used good foods as i’s my favorite store bought guacamole)
  • cilantro
  • taco seasoning
  • shrimp
  • feta cheese

Aside from a dash of salt and optional oil you should be good.

How In The Heck Do I Make A Crunchy Tostada?

  1. Preheat your oven to 400 degrees
  2. Spray one or both sides of the corn tortillas with avocado or olive oil non-stick spray
  3. Add them flat onto a pan and sprinkle sea salt over them
  4. Bake them in the oven for 4-5 minutes on each side and flip them halfway through. If you would like extra crispy tostadas bake them for another 2 minutes on each side, just watch them closely to be sure they don’t burn.

What Seasoning Should I Use?

Unfortunately, most taco seasonings you find in the store contain added sugar. Sigh, I know it’s a shame, but you are in luck! I have a natural recipe that involves zero added sugar and contains most spices you likely have in your cubboards.

  • 2 Tbsp cumin
  • 3 Tbsp chili powder
  • 1.5 Tbsp paprika
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp sea salt

Just mix this all up in a small bowl and then store the seasoning in either a ziploc bag or in a small airtight container.

You can use any taco seasoning for this recipe though if you’re in a pinch. I know I would be lying if I said I always had my taco seasoning on deck to use at all times.

Perhaps one of my favorite things about making these is how fancy I feel eating a tostada from my couch, although I know it only took about 15 minutes.

The protein from the shrimp, fat from guacamole, and carbs from corn tortilla make for a healthy and satisfying meal that keeps me full well after that 3 PM snack attack time.

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Super Simple Shrimp Tostadas

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Shrimp Tostadas 1x
  • Category: Lunch
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

The Taco’s BFF boasting with flavor, guac, feta, and everything in between! With grams of protein you can kick your hunger to the curb!


Scale

Ingredients

  • 4 corn tortillas
  • 12 large shrimp (deveined and peeled) 
  • 2 tsp avocado oil
  • 1.5 tsp taco seasoning (my recipe for this is above, but any taco seasoning will do)
  • dash of sea salt
  • 3 Tbsp guacamole (I used Good Foods Store bought Guac, and it’s the best I’ve ever had from a store)
  • 3 Tbsp crumbled feta (I used reduced fat feta, but feel free to use whichever you like)
  • 1 Tbsp cilantro
  • Optional: Lime

Instructions

  1. Preheat the oven to 400 degrees and spray the corn tortilla shells with non-stick spray on one or both sides.
  2. Sprinkle sea salt over the corn tortillas and bake in the oven for 4-5 minutes on each side, flipping them over halfway through. if you prefer very crispy tostadas you can add another 1-2 minutes on each side but watch them carefully so they don’t burn.
  3. While the tostadas burn heat a pan over medium-high heat with the oil. Add the seasoning to the shrimp and then add the shrimp to the pan and cook for about 2 minutes on each side. If you have larger shrimp you may want to cook them closer to 3 minutes. once they are done cooking set aside.
  4. Chop the cilantro and set aside.
  5. Remove the tostadas from the oven and let the tostadas cool for a few minutes and then add the guacamole to the tostadas.
  6. Add the shrimp to the tostadas, then the feta and chopped cilantro.
  7. Squeeze a lime over the top and enjoy!


Nutrition

  • Serving Size: 1 Shrimp Tostada
  • Calories: 129
  • Sugar: 1
  • Fat: 5
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 10

Keywords: shrimp, tostada, taco seasoning, gluten free, high protein, simple meal recipe, lunch, quick meal, healthy

Healthy Peanut Butter Banana Blondies

Healthy Peanut Butter Banana Blondies

I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com

After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?

We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…

They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!

Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!

And your tastebuds 😉

One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.

As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…

Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.

You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.

Here’s What You’ll need:

  • Almond butter
  • Honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • Vanilla extract
  • Gluten-free all-purpose flour
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • My Protein Collagen Icing

I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.

Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…

Why would someone lie about that?

Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!

Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…

Earthy

You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.

The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.

But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!

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Peanut Butter Banana Blondies

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 Glazed Blondies 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

These sweet blondies and collagen icing are the perfect pair. Take your taste buds for a ride with these dense yummy Peanut Butter Banana Blondies!


Scale

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • 1/2 batch or more of my Protein Collagen Icing

Instructions

  1. Preheat oven to 350 degrees and spray an 8×8 pan with non-stick spray
  2. Microwave the peanut butter in a small bowl for 30 seconds
  3. In a food processor add the honey, mashed bananas, and vanilla and blend until all ingredients are combined.
  4. Sift the flour into the food processor and add in the baking soda and powder.
  5. Add the chocolate chips in and pulse them in short bursts to slightly spread and break up the chips.
  6. Spread the mixture into the pan and bake for 35-40 minutes. This may vary based on the all-purpose flour you used and if you used natural drippy peanut butter.

Notes

The nutrition was calculated using 1/2 batch of the protein collagen icing.


Nutrition

  • Serving Size: 1 Glazed Blondie
  • Fat: 10
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 13

Keywords: Bananas, Blondies, Honey, Bananas, Gluten Free, Dairy Free, Collagen, Breakfast

The Best Ever Gluten Free Lemon Blueberry Scones

The Best Ever Gluten Free Lemon Blueberry Scones

“I love dry scones that crumble everywhere!

Said no one Ever!

These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.

Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.

You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.

The process:

To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.

After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.

Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.

Here’s the ingredient deets:

  • Oat flour (or oats blended finely in a blender)
  • All purpose flour
  • Coconut flour
  • Non-dairy milk
  • Vegan butter
  • Applesauce
  • My Protein Collagen Icing
  • Himalayan sea salt
  • Blueberries
  • Lemon

It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…

Which takes only m i n u t e s to whip up.

The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.

After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.

I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.

If you’re looking for more gluten free healthy recipe ideas check out my latest posts!

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The Best Ever Gluten Free Lemon Blueberry Scones

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 Scones with Collagen Glaze 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

The best ever gluten free scones that are not dry and boast a lemon blueberry flavor. It becomes the perfect pair with a lemon protein collagen glaze!


Scale

Ingredients

Dry Ingredients

  • 1 Cup Oat flour (or oats blended finely in a blender)
  • 1 Cup All-purpose flour
  • 1/2 Cup Coconut flour
  • 23 Tbsp Truvia or sweetener of choice
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea Salt
  • 3/4 cup Blueberries

Wet Ingredients

  • 1/4 cup + 1 Tbsp non-dairy milk (You may want to add less depending on the gf all-purpose flour you use)
  • 6 Tbsp Vegan butter, cold (I used I can’t believe it’s not butter Vegan)
  • 1/2 Cup Applesauce
  • 1/2 lemon juiced

The Glaze


Instructions

  1. Preheat the oven to 350.
  2. Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
  3. Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs. 
  4. Add the non-dairy milk and applesauce to the bowl and give it a good stir.
  5. Fold in the Blueberries and place on a baking sheet in a large ball.
  6. Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
  7. I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
  8. While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
  9. Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.

Notes

I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.

Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing. 


Nutrition

  • Serving Size: 1 Scone with Glaze
  • Calories: 207
  • Sugar: 9-10 grams
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 7

Keywords: Scones, gluten-free, dairy free, dessert, breakfast, snack, blueberry, lemon blueberry

Protein Collagen Icing

Protein Collagen Icing

Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.

Prepare for Deliciousness in Minutes

I don’t lie when I say this recipe takes minutes! All you need is:

  • Powdered sugar
  • Collagen peptides
  • Vanilla extract
  • Dairy-free milk

That’s all folks! Nothing more.

Simply whip all the ingredients in a small bowl and you are good to go!

What can this be used for?

Like I mentioned before this simple glaze can be used as the perfect healthy addition to:

  • Cinnamon rolls
  • Scones
  • Cakes
  • Cookies
  • Much more!

If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!

They are packed with flavor and are not the least bit dry!

You can also try some of my other healthy recipes like

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Protein Collagen Icing

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/41/3 cup 1x
  • Category: Sweet
  • Diet: Low Fat

Description

This simple protein icing will add the perfect layer of sweetness to your scones, cinnamon rolls, and so much more.


Scale

Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp collagen
  • 1/4 tsp vanilla extract
  • 1 1/2 Tbsp non-dairy milk

Instructions

  1. Combine the powdered sugar and collagen together in a small bowl.
  2. Whisk in the milk and vanilla until you reach an icing consistency.

Notes

To make this collagen protein icing thicker, add more powdered sugar in increments of 1-2 Tbsp at a time.

You can find the nutrition profile of this on Myfitnesspal with the title: When Sweet Met Salty Protein Collagen Icing.


Nutrition

  • Serving Size: 1 Tbsp
  • Calories: 144
  • Fat: 0
  • Carbohydrates: 28
  • Protein: 8

Keywords: Icing, glaze, frosting, low fat, dairy-free, gluten-free

Protein Peanut Butter Chocolate Chip Banana Bundtllets

Protein Peanut Butter Chocolate Chip Banana Bundtllets

Calling all Peanut Butter and Chocolate Lovers who enjoy the fluffy banana bundtlets! These gluten-free, dairy-free, and refined sugar-free bundtlets are so fetch!

Source: Huffington Post

Yes, we are going there because this recipe makes fetch happen!

So don’t be a Regina George and say it can’t happen because it’s happening!

One bite of this will tug at your heartstrings and stun you!

…But in a good way…you know like when you see that special someone ya fancy make eyes at you

…just like that 😉

I admit when I was trying the batter I thought it was promising, but when baking gluten-free there is never a realm of certainty you enter because when you are using other flours they can either be a hit or a miss and it’s about a 50/50 shot of both.

Luckily, the main ingredients to make this most gluten-free and dairy-free bakers will have them on hand.

Get Those Bundtet Pans Ready!

You’ll need some bundtlet pans, that can be found on amazon or really anywhere online. I linked the ones I used here. I used silicon ones as these can be cleaned by the dishwasher and therefore not cleaned by me…

To make this you’ll need:

  • Gluten-Free all-purpose flour
  • Organic Local Honey
  • Coconut Flour
  • Powdered Peanut Butter
  • Natural drippy peanut butter
  • Ripe Bananas
  • Vanilla Extract
  • Dairy-free chocolate chunks

I can’t decide what I like more about these…The taste or how adorable they are!

Keep in mind you can use a standard muffin tin as well.

Where’s That Drizzle?

You can create this yummy drizzle by making my Protein Collagen Icing recipe and adding 1-2 Tbsp of cocoa powder and 1/2 Tbsp more of milk.

It is optional as these bundtlets are good on their own, especially when they are warmed up and the chocolate pockets slightly melt. That my friend is the perfect time to enjoy these!

However, if you are craving something a bit sweeter pairing my drizzle may do it for your sweet tooth.

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Protein Peanut Butter Chocolate Chip Banana Bundtllets

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 bundtlets 1x
  • Category: Dessert
  • Cuisine: Dessert, Snack
  • Diet: Low Fat

Description

You’re of high society so treat yourself to something that fits into your lush life and allows you to unwind in your palace. These Protein Peanut Butter Chocolate Chip Banana Bundtllets are perfectly-portioned and are a great go-to snack!


Scale

Ingredients

Dry Ingredients

  • 3 Ripe bananas
  • 1 cup Non-dairy milk
  • 3 eggs
  • 5 Tbsp Drippy natural peanut butter
  • 3 Tbsp Organic honey
  • 1/2 tsp Vanilla Extract

Wet Ingredients

  • 3/4 cup all-purpose gluten free flour of choice
  • 1/4 cup Coconut flour
  • 1.5 Tbsp Powdered peanut butter
  • 1 tsp Baking soda
  • 2 tap Baking powder
  • 2 scoops vegan protein powder
  • 3 Tbsp Dairy free chocolate chunks

Instructions

  1. Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
  2. Mash the 3 ripe bananas and add them into a large bowl with the eggs, non-dairy milk, peanut butter, honey, vanilla extract and give it a good mix!
  3. Sift all dry ingredients into the bowl and combine. The dough should be thick enough to clump a whisk if you put it in the mix, and if it is too drippy add more flour, if it’s too dry add in more almond milk.
  4. Chop the chocolate chunks into smaller pieces. This will make little shards of chocolate dispersing them across the entire mix and not in just one place. When done pour into the tins about 3/4 of the way full and bake for 25-30 minutes.
  5. When complete let cool for 5-8 minutes and bon appetite!
     
 

Notes

This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.


Nutrition

  • Serving Size: 1 Bundtlet W/O Optional drizzle
  • Calories: 145
  • Fat: 5
  • Carbohydrates: 18
  • Protein: 7

Keywords: Bananas, Banana bread, banana muffins, honey, gluten free, dairy free, chocolate chips

Little Debbie Copycat Cosmic Brownie Bites

Little Debbie Copycat Cosmic Brownie Bites

Go back to your childhood with these Healthy Little Debbie Copycat Cosmic Brownie Bites! These are extremely fudgy, and made with natural ingredients like avocado and almond butter!

It may be hard to believe looking at them, but these are made with not 1, but 2 avocados.

The Avocados are what give this that nice fudgy texture that really reminds you of Little Debbie.

I impulsively made these one day when I was craving a brownie, but not just a typical brownie, a frosted thick brownie, but in bite-sized pieces.

After cruising down the isle at the grocery store to buy cacoa powder I passed Little Debbies Cosmic Brownies and BAM, I knew I had to make them!

As you know, Little Debbie is not a Healthy Childhood memory. It’s a sweet, sugary one that involves a lot of sugar, butter, and nothing gluten free or dairy free.

How Does One Health-ify These In A Tasty Way?

To make a gluten free and dairy free (look at recipe for sub.) homestyle version I start with the roots, the ingredients. I look at what a typical Little Debbie Cosmic Brownie Contains and I look at what I can swap.

  • I swapped almond flour for wheat flour
  • I Used Truvia and reduced the amount of sugar
  • Incorporated a plant-based butter
  • Made the frosting with almond butter as the base
  • Added Avocados to reduce the amount of butter needed and create a creamy texture

By making simple swaps like these I was able to make these a treat I could really enjoy more often and ya know eat them since they’re gluten free.

i recommend using a cocoa powder that is high quality and is unsweetened as well. Most cocoa powders are naturally unsweetened, but some cheap versions in grocery stores use sugar as a filler so I recommend looking at the label and if you see sugar…

Just Run…

To another store that will have better selection.

How To Make That Thick Frosting

Could a cosmic brownie ever be a real cosmic brownie without a thick and creamy frosting? Yeah, I didn’t think so.

To make the frosting all you’ll need is Almond butter, cocoa powder, non-dairy milk, and Truvia. Once you make it, pop it into a ziplock bag and cut a 1/4 inch slit in the corner. Then, simply pipe it onto the brownie bites and use a butter knife or spatula to spread it even.

The key to getting the right consistency for this to not add too much non-dairy milk. The icing should be able to be placed on a brownie bite without dripping.

Another important part of this recipe is to let these cool. You need to be able to apply the frosting without it melting off so I would let these cool for a good 15 minutes.

If you’ve tuned in this far I would like to sincerely thank you as I sit atop the antique knife I used to
frost these.

As you can tell I like to get a bit crafty with my recipes and edits, which is why I consider myself a Food Photographer and a Food Blogger. I can’t pick just one.

It would be a travesty!

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Little Debbie CopyCat Cosmic Brownie Bites

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 42 minute
  • Yield: 24 Cosmic Brownie Bites 1x
  • Category: Dessert
  • Diet: Gluten Free

Description

Move over Little Debbie because these Healthy Cosmic Brownie Bites will take you back to your childhood. These are rich in cocoa and have a decadent fudgy texture.


Scale

Ingredients

Brownie Bites

  • 2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
  • 1/2 cup Truvia baking blend (or sweetener of choice)
  • 1 Tbsp Truvia brown sugar (or sweetener of choice)
  • 2.5 teaspoons vanilla extract
  • 1/2 cup Lilly’s no sugar added chocolate chips (use dairy-free chocolate to make this recipe completely DF)
  • 2.5 tsp plant-based butter
  • 2 large eggs
  • 1/3 cup +1 tbsp cup cocoa powder
  • 1/2 cup almond meal/flour
  • 1/2 teaspoon sea salt
  • (Optional) Sprinkles

Frosting

  • 3 tbsp almond butter
  • 5 tsp cocoa powder
  • 2 tbsp non-milk
  • 1.5 tbsp Truvia
  • 5 Tbsp for topping (this is mandatory!)

Instructions

  1. Preheat the oven to 350 degrees F.and line an 8×8 inch pan with parchment paper.
  2. In a food processor, pulse together the avocado, Truvia, and vanilla until the texture is smooth.
  3. Melt the chocolate chips in a microwave in increments of 30 minutes and add the melted chocolate to the food processor and blend until smooth.
  4. In a medium-sized bowl, whisk the eggs until they form bubbles
  5. Combine the chocolate and avocado mixture from the food processor.
  6. Add in the cocoa powder, almond flour, and sea salt and stir until the texture has zero chunks in it.
  7. Fill the mini muffin tins until they are 3/4 full and bake for 35-40 minutes. It may take longer depending on your oven and if you fill them more.
  8. Once you can stick a toothpick in the brownie bites and no batter sticks to the toothpick they are done. Let them cool for 15 minutes before frosting them.
  9. While the brownie bites are cooling make the frosting. In a small bowl, melt the almond butter in the microwave for 30 seconds until it is smooth. Then, combine the remaining ingredients into the small bowl with the almond butter.
  10. Pour the frosting into a small ziplock bag and cut a very small hole in the corner of the plastic bag.
  11. Once the brownies have cooled begin frosting the brownies starting from the center and moving outward in a circular motion until the brownie bite is covered in chocolate on top. Once complete add the sprinkles.
  12.  Keep these stored in the fridge for 3-4 days.

Notes

When making the frosting be sure to add milk slowly as this is a thick frosting and you don’t want to make it drippy by adding too much liquid. If you accidentally add to much simply add more almond butter until it thickens.

This was calculated using Lily’s no sugar added chips. 


Nutrition

  • Serving Size: 1 Frosted and Sprinkled Brownie Bite
  • Calories: 106
  • Sugar: 3
  • Fat: 6
  • Carbohydrates: 11
  • Fiber: 3
  • Protein: 2

Keywords: Brownies, Dairy Free, Healthy, gluten free, frosting, healthy frosting, almond butter, almond flour, under 110 calories