Wednesday, March 7, 2012

Chocolate Microwave Bake (WIAW)

Yea, chocolate is not exactly GREEN is it? Well, I missed the memo about this month's WIAW theme, so my green food will have to wait until next week...

So, onto to today's Green-less post:

Remember my Strawberry Microwave Bake? Well, you should, because I just posted it a few days ago. And... I already have a fantastic recreation. This time, with chocolate!

*I'm still not sure which I like better, so try out both and let me know.

Chocolate Microwave Bake

Calories: Around 120 or 130 calories

  • 2 Tbsp oatmeal (10 grams)
  • 1 Tbsp unbleached flour (7 grams)
  • 1 Tbsp cocoa powder
  • 1/4 tsp baking powder (I used sodium-free)
  • 1 1/2 Tbsp egg beaters (20 grams)
  • 1 Tbsp unsweetened applesauce (20 grams)
  • 1 tsp unsweetened strawberry jam (6 grams)
  • 1 extra large strawberry (40 grams)
  • Carob chips (optional... I tried them tonight and it was awesome!)
  1. Combine dry ingredients in small bowl. Add the wet ingredients and stir until combined.
  2. Chop up the strawberry and mix it into the batter.
  3. Either spray a separate microwave-safe bowl or place the previous container directly into the microwave.
  4. Cook on 80% for 30 seconds. Cover and cook for 45 seconds at 80%.

*Note: Microwave times vary a lot based on age and watt power. These times won't work for everyone. You will need to try this out a few times before you get the times and power right. For my original bake I cooked it for a total of 60 seconds, but after 60 seconds with this recipe it was still a little gooey so I cooked it for another 15 seconds.

This chocolate bake is slightly moister than my strawberry bake, and has almost a chocolate pudding texture in the center if you don't cook it long enough (see note above). At 60 seconds I would imagine that it would be similar to a molten lava cake, and at 90 seconds more like a muffin. Thus, 75 was the perfect medium.

For this version I topped it with chocolate frosting. Sugar-free chocolate frosting that is, whose recipe I am pleased to present below:

Chocolate-Date Frosting (Sugar-Free)

1/4 cup dates (40 grams)
3 Tbsp water + more as needed
1 Tbsp cornstarch (or other thickener)
almond milk (optional)

1. Place dates in a microwave safe bowl and fill with water. Cover and microwave for 2 minutes to replicate "soaking" time.
Put dates and the remaining liquid in a food processor and blend until smooth.

Now, obviously chocolate is not all that I've been eating (although I wish that were socially acceptable). Here is my WIAW for March 7, 2012:


More buckwheat pancakes, because I just can't get enough of them!

I used frozen raspberries in these.


Ground turkey patty on homemade (gluten-free) brown bread. Sides of lettuce and almonds.


Quesadilla made with a gluten-free tortilla.... SAY WHAT? That's right. The gorgeous tortilla-looking food below is actually gluten-free, and based on my buckwheat pancake recipe. To make the tortilla version, just add another 2 tbsp of almond milk. Spread out with a spoon to the desired size. Then just follow my instructions for my healthy quesadilla found here. This quesadilla in particular contains grilled chicken, sliced peppers, 1 tbsp tomato puree and 1 tbsp fat free shredded cheese. Then I dipped in fat free sour cream. Yumm-o!

Hey! There's GREEN in the background. Does that count? Maybe...


  1. What a delicious recipe! Wow, I love how you can make it in the microwave and that it's sugar-free! Nom nom nom. :D And what great WIAW eats! How did you make the raspberry topping for your pancakes? Did you just let the raspberries melt on top?

    1. For the pancakes I topped them with a little bit of fruit-sweetened jam and almond butter. I put the raspberries in the pancakes, which you can't see... because they are on the bottom (Definitely taking a picture next time). Thanks for the comment on my microwave bake. I just love em!

  2. Yum! Love the recipe girlfran!! :)

  3. First of all, I freaking LOVE your plate! I need one of those! :D

    I need to try making that chocolate bake! I tried making one from scratch once.. but it exploded in the microwave! :P Thanks for sharing the recipe!

    1. Thanks! I've never had one explode in the microwave before, but I have made a few previous recipes that turned out REALLY rubbery.

      I have had oatmeal explode on multiple occasions though.

  4. I've just stumbled upon your blog, and decided to comment on a random post. You look so healthy for a highschooler! I'm impressed! I'm just curious though, in the nicest way possible, why you restrict your diet so much? From your pictures it doesn't look like you eat enough calories and fat for a regular healthy diet. I'm no expert, but being a woman, and a nutrition major, I see some sort of question arise when I look at your blog. I'm just curious, and sorry if that sounded mean!

    1. I appreciate you taking the time to comment, and not in a mean way! As you can see by the title of my blog, I LOVE LOVE LOVE peanut butter, and nut butters along with seeds are my main source of fat. I try to get about 30 percent of my calories from fat, and I used myfitnesspal to keep track and make sure that I reach that goal daily.

      As for my calories, myfitnesspal helps me keep track of that too so i am always in a good range. My WIAW posts don't include everything that I ate for the day, and your comment made me realize that I should post something along the lines of: "This is not all that I eat" so there is no more confusion. Thanks for the helpful advice!