4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo)

4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo)

Quick and easy to make 4 ingredient healthy protein brownies are moist and fudgy and contain NO SUGAR, NO EGGS, NO OIL, AND NO FLOUR! They are naturally Vegan, gluten-free, and paleo. Enjoy they for breakfast or anytime of the day.

Ever since I started making these healthy protein brownies for my paleo obsessed husband, We’ve never looked back. They are fudgy and delicious and because they are made with all wholesome ingredients, eating them couldn’t be easier. There’s no better feeling out there than enjoying brownies guilt free!

These brownies are great if you are on a low-carb or paleo diet or if you are a weight trainer. They are packed with protein powder, nut butter, and bananas. Since they are mostly banana and nut butter, they make a great breakfast on the go.

4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo)
4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo)


  • 2 cups mashed banana (about 6 medium, overripe bananas)
  • 1 cup smooth peanut butter (use almond or cashew butter for paleo/low-carb)
  • ½ cup protein powder
  • ¼ cup cocoa powder


  1. Pre-heat oven to 350 degrees F. Line a small 8×8 baking dish or 8” skillet with parchment paper or grease well. Set aside.
  2. In a large bowl, combine the mashed bananas, peanut butter, whisk until fully combined. Stir in protein powder and cocoa powder with a wooden spoon. Pour batter into a greased pan. Bake for 12-20 minutes or until cooked through.

You can find complete recipes of this 4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo) in gimmedelicious.com



If you despise ooey, gooey, delicious baked goods, then you’ve come to the wrong place; sorry. But if you LOVE chocolatey, melt-in-your-mouth, oops-I-ate-the-whole-pan treats, you have reached your destination.

Let’s just say there’s about half a pan left of these Chocolate Chip Almond Butter Bars in my fridge and I’m the only one that’s tried them. Sharing? What’s that?

To be honest, I’ve never really been a huge dessert person. I’d rather munch on something savory, like a whole bowl of hummus or tacos or (vegan) pizza. Yeah, I like dessert every now and then, but sweets just aren’t my thang 24/7.

With that said, I could probably eat these almond butter bars all day every day all the time forever. First of all, is there anything better than almond butter? No. Plus chocolate chips? Definitely not. Plus, these are vegan, gluten-free, AND, refined sugar-free, because we’re sweetening them with good ‘ole dates. The only refined sugar comes from chocolate chips (I love these from Enjoy Life)! With heart-healthy oats and protein from almond butter, you can feel better enjoying these.

So obviously I’m giving you permission to eat the whole pan.

My friends, let’s talk about fat for a second. Ever since the low-fat craze took over the country in the 1990s, people have been scared of fat and instead opt for low-fat substitutes, which usually contain lots of added sugar and refined flours to add the flavor back in. Most Americans get too much saturated fat and trans fat from animal products and processed foods; these have been shown to increase your risk of cardiovascular disease and diabetes!

But the right fats are good! Monounsaturated, polyunsaturated, and Omega-3 fatty acids are all necessary for life, so don’t be afraid of them! These naturally occur in plant foods like nuts, seeds, avocado, and olives. These good fats can lower cholesterol levels and are great for heart health.

Fats are satiating–just adding a little bit of fat to your meal (like avocado in a green salad) can help you feel fuller. Plus, the fat-soluble vitamins A, D, E, and K require enough fat to be absorbed into the body.

No more fat fears!!!



  • ½ cup dates, soaked
  • ¾ cup almond butter
  • ¼ cup applesauce
  • ¼ cup almond milk
  • ½ cup oat flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ⅓–1/2 cup chocolate chips, plus more for topping


  1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
  2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
  3. Drain dates.
  4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
  5. Slowly add milk; continue to process.

You can find complete recipes of this CHOCOLATE CHIP ALMOND BUTTER BARS (VEGAN + GLUTEN-FREE) in emilieeats.com

Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)

Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)

Yeah, you read that right.  Healthy chocolate chip cookie dough.

Scrumptious, gooey, vanilla-y with bursts of chocolate cookie dough.

Let’s be real – while I’m not against chocolate chip cookies (in fact, I make a batch of my healthy ones every few weeks), I’ve always been a fan of their precursor – cookie dough. As a child, I could often be found eating directly from a tube of ready-made Tollhouse with a spoon (although my boyfriend informs me that these are maybe not the stories you share on the internet. Whatever. If you’re one of the few who DIDN’T do that, pat yourself on your very sad back).

Now that I’m older (sigh), wiser (double sigh) and aware of all the nasties in traditional cookie dough (from the massive amount of preservatives and artificial flavors in the pre-made, tube kinds to the white flour and potentially salmonella filled eggs of the homemade kind), I decided something needed to be done if I was ever going to get back to the spoon-in-hand, cookie-dough-in-lap days of yore.

So I invented this – the cookie dough that’s never meant to become cookies (think of it like a puppy staying a puppy forever). The cookie dough that’s egg free, gluten free, grain free, paleo-friendly, optionally vegan and refined sugar free. The cookie dough that tastes rich and decadent and delicious, but is good enough for you to eat any time of day. It keeps for 4 days in the fridge, but it retains its awesome texture in the freezer too, which is where I choose to store it, scooping out spoonfuls as the urge strikes me.

Oh, yeah, and did I mention that it involves no fancy ingredients, and takes about 5 seconds to make? There’s that. I suppose I should let you get to it then?

Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)
Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)


  • 1 cup cashews, soaked for 1 – 2 hours and then drained throughly
  • 2 tsp vanilla extract
  • 1/4 cup almond meal or flour
  • 1 tbsp unsalted almond butter
  • 1/4 tsp sea salt
  • 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 4 – 5 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
  • 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)


  1. In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
  2. When it’s very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.

You can find complete recipes of this Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free) in sproutedroutes.com



Smooth, creamy and ready in just five minutes, this cookies and cream dip is single serve and deceivingly healthy! This generous dip is packed full of protein and very low in sugar, yet you’d never tell by its taste and texture! Naturally gluten free, vegan, dairy free, paleo and with a high protein option! 

My good mate Dave (who has a new member in his family- Go stop by and demand him to name him Arman congratulate him!) sparked the most intense craving a few weeks ago when he shared this amazing Oreo Cheesecake recipe.

I already told him in his post (you can see it in the comments section!) but growing up, my all time favorite cake/cheesecake was the Oreo cheesecake. My mum’s best friend Catherine (Hi Aunty Catherine! Yes, I am taking care of myself and drinking water with lemon upon waking……) has a sister whom is an amazing pastry and dessert chef. She was head chef at the Sheraton Hotel back in Melbourne and on random occasions, would gift Catherine with leftover desserts.

Catherine and my mum used to work together on the same floor (that’s how they became friends). Whenever Catherine’s sister gave her leftovers from the restaurant, she’d always share it with my mum, probably in an attempt to fatten her up. Mum would always enjoy some of whatever Catherine gave her, but would always keep some for Niki and me to share that night.

I remember the first time mum brought home a slice of the oreo cheesecake and I asked her if someone had thrown dirt in it. After telling me off for making such a rude statement, she informed me my favorite cookie (oreos) were crushed up and blended with the cheesecake filling to produce this decadent dessert. I remember scoffing down an entire slice of it before greedily asking Niki to share hers with me. Being the fussy cow fussy person she is, simply hearing ‘cheese’ and ‘cake’ in the same sentence put her off.



  • 1/2- 3/4 cup unsweetened applesauce OR 1 small/medium mashed banana
  • 1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
  • 1-2 T granulated sweetener of choice**
  • 1 T coconut flour (Can sub for gluten free oat flour if not strictly paleo)
  • Pinch sea salt
  • 1-2 Paleo ‘nutella’ cookie, crushed (or chocolate cookies of choice)
  • 2 T nut butter of choice (I used almond butter)
  • 1 T pure maple syrup (can sub for another sticky sweetener)
  • Dairy free milk***


  1. In a mixing bowl, combine your applesauce/mashed banana with the protein powder, coconut flour, granulated sweetener of choice and sea salt and mix well.
  2. In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour. Stir through your crushed cookies of choice until fully mixed in.

You can find complete recipes of this Healthy Cookies and Cream Dip for One in thebigmansworld.com