Raspberry filled Frosted Mini Wheats that have been topped with sugar free dark chocolate. So GOOD!

miniwheats

Say HELLO to what’s become my new favorite ‘treat’ – Raspberry filled Frosted Mini Wheats that have been topped with sugar free dark chocolate. So GOOD!

Nothing fancy here, just Kellogg’s Raspberry frosted mini wheats that I topped with a little melted Amber Lyn sugar free dark chocolate!

Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!

Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!

Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!

Best breakfast EVER – just look at that amazing ooey, gooey chocolate!

2 slices of Mahler’s low carb/high protein Flax & Soy bread (my favorite)
12grams Better Body Foods PB Fit + 1.5tbsp water
1/2 banana – sliced
14grams Amber Lyn sugar free dark chocolate bites

Mix the powdered peanut butter with the 1.5tbsp of water and spread onto a piece of bread. Layer with the sliced banana and then the dark chocolate chunks. Top with the remaining slice of bread and press in a Panini maker (or between to heated skillets) until the chocolate is melted and bubbling!

Frozen ‘Nice Cream’ Drumstick Bites – these are AMAZING with only 4 ingredients!

Frozen 'Nice Cream' Drumstick Bites - these are AMAZING with only 4 ingredients!

Frozen ‘Nice Cream’ Drumstick Bites – these are AMAZING with only 4 ingredients!

Ingredients:

2 frozen bananas
3tbsp unsweetened vanilla almond milk
Amber Lyn sugar free dark chocolate chunks
Chopped nuts
Silicone ice cube tray

Place the frozen bananas & milk in a blender/food processor and blend until creamy & smooth. Spoon/pour into a silicone ice cubes tray mold (I used a pastry bag to make it less messy!) and place back in the freezer for 2 hours. Once frozen, melt chocolate in a microwave safe dish for 1-1:30 minutes, stirring every 20 or so seconds until melted. Remove ‘nice cream’ from the molds and place on wax paper. Insert a toothpick into the top, dip in chocolate with the help of a spoon and sprinkle with nuts. Work quickly to do the remaining bites and the place them all back in the freezer for 30 minutes to set! I’m not sure exactly how many this would have made because I ate a bunch of the ‘nice cream’ before I even poured it into the molds!

Chocolate covered Strawberry Frozen Cheesecake Bites!

Chocolate covered Strawberry Frozen Cheesecake Bites!

Chocolate covered Strawberry Frozen Cheesecake Bites!

Ingredients:

66grams fat free cream cheese
36grams fat free cool whip
100grams of fresh strawberries
1 stevia packet
Amber Lyn sugar free dark chocolate chunks

Mix together the cream cheese & cool whip in a small bowl until well combined. Puree the strawberries in a food processor and stir into the cream cheese mixture. Next add in the stevia. Spoon strawberry mixture into a silicone ice cubes mold and freeze for at least 4 hours (mine made enough for 15). Once frozen, melt chocolate in small microwave safe bowl. Dip each strawberry bite into the chocolate with the help of a fork & toothpick and place on wax paper. Return to the freezer once covered in chocolate until you are ready to enjoy them!

Triple Chocolate frozen Cheesecake with only 140 calories – perfect low calorie summer time treat!

Triple Chocolate frozen Cheesecake with only 140 calories - perfect low calorie summer time treat!

Triple Chocolate frozen Cheesecake with only 140 calories – perfect low calorie summer time treat!

Triple Chocolate frozen Cheesecake with only 140 calories – perfect clean cheat!

33grams fat free Philadelphia Cream Cheese
18grams fat free Cool Whip
3/4tsp TruVibe Organics Cacao Powder
1 packet of stevia
1/2oz Amber Lyn Chocolates Sugar Free Dark Chocolate Chunks
Sugar Free Chocolate Sauce

Place chocolate in an unsealed zip lock back and melt in the microwave for 45-60 seconds or until melted. Once melted, snip off the corner of the bag and squeeze into the bottom of a silicone muffin cup. Place in freezer to allow chocolate to set.

In a small bowl mix together the cream cheese and cool whip until well combined. Next add in the cacao powder & stevia and stir until smooth. Add to the muffin cup on top of the chocolate and place back in freezer for at least 2 hours. Enjoy with some sugar free chocolate sauce. Perfect low calorie summer time treat!

My new FAVORITE sugar free chocolate!

amberlyn2

I was so impressed with my first order from Amber Lyn Chocolates that I had to go back for more! It is hands-down the best sugar-free chocolate I’ve ever had. It melts so perfectly that this time I decided to get all three flavors of chocolate

I highly encourage you to check them out!

Make sure to head on over to my Instagram page for a chance to win these!

Make sure to head on over to my Instagram page for a chance to win these – @atypical_ways!

Make sure to head on over to my Instagram page for a chance to win these – @atypical_ways!

Make sure to head on over to my Instagram page for a chance to win these – @atypical_ways!

Do you have what it takes to be our next #FingerFoodConnoisseur?

This weeks theme is – CHOCOLATE! And we have a special guest host this week – @amberlynchocolates! I’m sure you have seen me posting about using their SUGAR FREE chocolate over the last few weeks. Well, they noticed too and wanted to share some with you guys! One lucky winner this week will get a whole package of both their Sugar Free Dark Chocolate Bites and Milk Chocolate Bites! The contest is open to entries worldwide however the prize is only eligible for US residents due to shipping.

Now take the next few days to brainstorm & prep before submitting your entries on FRIDAY.

CONTEST DETAILS:

Theme: CHOCOLATE- used in any creative way you see fit as a ‘finger food’. Submissions begin on Friday, August 1st and end the same night at 11:59GMT – the entry must be a NEW post.You must be following @atypical_ways & @amberlynchocolates. Make sure to tag both of us in your entry submission. Also, be sure to use the hashtag #FingerFoodFridays in the ORIGINAL PICTURE CAPTION (not comments).

Winner will be announced on Monday, August 4th with the following weeks theme!

Good luck & I can’t wait to see what you come up with!

‘No Bake’ German Chocolate PROTEIN Bites – Quick & Simple!

'No Bake' German Chocolate PROTEIN Bites - Quick & Simple!

‘No Bake’ German Chocolate PROTEIN Bites – Quick & Simple!

I whipped these up today in honor of #FingerFoodFriday’s COCONUT theme!

6 pitted medjool dates (soaked in water for an hour)
1 scoop(30grams) Plant Fusion chocolate protein powder
1/4cup + (1tbsp for topping) of reduced fat unsweetened coconut – divided
1/4cup unsweetened vanilla almond milk
1/2tbsp Better Body Foods coconut oil
Amber Lyn Chocolates SUGAR FREE dark chocolate bite

Place all ingredients into a food processor and mix until well combined. A spatula will be your best friend with this recipe! Keep scraping down the sides until the dates are all chopped up. Roll into balls and then lightly flatten into squares. Place the tablespoon of shredded coconut in a small bowl and dip the tops of the squares into it. Place the chocolate square in a zip lock bag and microwave for about 30-45 seconds until melted. Snip off the corner of the bag & squeeze onto bites! Store in an airtight container in the refrigerator.

Mini Frozen Cheesecake Cups with only 50 calories each! Perfect treat to have in the freezer at all times – quick & simple to make!

Mini Frozen Cheesecake Cups with only 50 calories each! Perfect treat to have in the freezer at all times - quick & simple to make!

Mini Frozen Cheesecake Cups with only 50 calories each! Perfect treat to have in the freezer at all times – quick & simple to make!

Yields 6 Cups:
6 Athens mini phyllo shells(from the freezer section that come prebaked)
75grams fat free cream cheese
50grams fat free Cool Whip
1/4tsp Better Body Foods pure vanilla extract
2 packets stevia
1 Amber Lyn Chocolates sugar free dark chocolate bites
6 fresh/frozen raspberries

Melt the dark chocolate square for about 20 seconds in the microwave in a small dish. Dip the tops of the phyllo shells in the chocolate and place in the freezer to set. Mix together the cream cheese, cool whip, stevia & vanilla in a small bowl until well combined. Spoon into cups and place back in the freezer for at least 2 hours. Enjoy!

Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!

Chocolate Chip Cookie Dough PROTEIN Truffles - half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!

Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!

Chocolate Chip Cookie Dough PROTEIN Truffles – covered in Sugar Free Dark Chocolate!

Chocolate Chip Cookie Dough PROTEIN Truffles – covered in Sugar Free Dark Chocolate!

 

Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Amber Lyn Dark Chocolate! SOOOOO GOOD & Simple!

Makes multiple servings:

1 can of cannellini beans

4tbsp quick oats

1/3cup Better Body Foods agave nectar or honey

1 scoop Plant Fusion vanilla protein powder

1oz TruVibe Organics cacao nibs – yum!

1tbsp Better Body Foods coconut oil

1tsp Better Body Foods organic pure vanilla extract

1/8tsp cinnamon

Handful of Amber Lyn sugar free dark chocolate bites

Drain and rinse the beans well under running water. Place beans & agave nectar in food processor and blend until smooth. Next add in the protein powder, coconut oil, cinnamon & vanilla and continue to process until smooth – using a spatula to scrape down the sides. Transfer dough into a medium sized bowl and stir in cacao nibs & quick oats. Refrigerate overnight to allow dough to firm up. Once firm, roll into desired sized balls. Place the balls that you plan on dipping into chocolate in the freezer for about 2 hours. Melt the chocolate squares in a microwave safe dish in the microwave for 30-45 seconds. Stirring every 15 or so seconds. Stick a tooth pick in the top of frozen dough ball and dip into chocolate. Place on wax paper until set and enjoy!