*By: Deepi Harish*
Are you going stir-crazy yet? Since we’re currently all on house arrest, (also known as self-isolation), we need to get creative with our time. Yes, there are endless streaming services available to curve our boredom, but when you sit all day eventually your butt shuts down. When that happens, it causes bad posture and possibly a lopsided bum and no one wants that. While many of us have incorporated home workouts into our new lives as a stress reliever, I’m laying out stress-free recipes. We’re talking 3-ingredient recipes, guaranteed to fulfill your sweet craving and keep your spirits up.
Since we’re trying to add healthy habits into our routine, I’ve made sure two of these recipes are on the healthier, guilt-free side.
Simple, 3-Ingredient Recipes To Try At Home
1. Chocolate Avocado Pudding
Vegan · Gluten-Free · Paleo · Natural Sweeteners
Ingredients
Serves 4
- 2 large, super ripe avocados (or 3–4 small)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
Preparation
- Throw all the ingredients into a food processor or blender until completely smooth. Scrape down the sides to get all the cocoa powder in the pudding.
Tips
- Want a thinner consistency? Add a few splashes of dairy-free milk (I use almond milk.)
- I prefer it cold, so I refrigerate the pudding for about 30 minutes before eating.
2. Strawberry Fruit Roll-Ups
Vegan · Gluten-Free · Paleo · Natural Sweeteners · Super Kid-Friendly
Ingredients
Serves 8-10
- 4 cups sliced strawberries
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
Preparation
- Preheat your oven to the lowest setting, 150 to 170 degrees F.
- Place all three ingredients into a blender on high speed until smooth.
- Pour mixture on a baking sheet lined with a baking mat or parchment paper. Layer should be between 1/8 inch–1/4 inch thick.
- Bake in a preheated oven until the mixture is completely dry and no longer sticky, about 4–6 hours.
- When cool, use a pizza cutter (or scissors) to cut off any uneven edges, then cut into 2-inch wide strips.
Tips
- If you have extra mixture, throw it into a smoothie, cake or muffin batter.
- There are many fruit combos you can play around with — strawberry-mango, blueberry-banana, raspberry-peach to name a few.
- Store up to 2 weeks in an airtight container at room temperature.
3. Chocolate Almond Crunchies
Vegan
Ingredients
Serves 9
- 1 cup bittersweet dark chocolate (both chips and Baker’s Squares work)
- 1/2 cup almond butter
- 4 cups corn flakes (or bran flakes)
Preparation
- In a large microwavable-safe bowl, heat the chocolate on high in 30-second intervals, stirring in between, until three-quarters of the chocolate is melted. Stir until all the chocolate is melted.
- Add almond butter, stir until smooth.
- Add flakes and stir to make sure they’re all coated.
- Press the mixture into an 8-inch pan.
- Cover and refrigerate until set, about 1 hour, then cut into squares.
Tips
- Store up to 1 week in an airtight container at room temperature.
4. Peanut Butter Cups
Gluten-Free
Ingredients
Serves 6
- 3 tablespoons powdered sugar
- 1/2 cup creamy peanut butter
- 1 cup chocolate, melted
Preparation
- Prepare a cupcake tin with 6 silicone cupcake molds.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Add a dollop (1 to 2 teaspoons) of the peanut butter mixture on top of the chocolate.
- Cover peanut butter with more chocolate and smooth out the top.
- Optional, add a bit of flakey sea salt to each cup.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
Tips
- If you can’t find silicone cupcake molds, look for liners that are sturdier which allow for easier release.
- For a creamier centre, whip the peanut butter and sugar for 20–30 seconds.
- Store up to 2 weeks in airtight container in the fridge.
- Using dark chocolate makes this recipe vegan.
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