chocolate treat


These squares are so soft, chewy and moist.  I’ve made them a couple of times now and my kids clean them out in 2 days.  I’m happy to let them go to town with these treats, they’re sugar free, gluten free and so healthy for their growing bodies.


I went through a short lived 3.5 month time period that my daughter wasn’t enjoying any Trim Healthy Mama treats I made. (learn more about THM here)

She was going through a phase ….she only wanted real sugary treats.   I don’t make those  at home so she was out of luck.  Thankfully all of a sudden a switch flipped and she’s loving everything I make again.  Phew!

When I looked back on the situation her tastes changed when we were celebrating Canadian Thanksgiving, American Thanksgiving, Christmas parties, church functions, and family meals.  She was getting a tonne of sugary treats at those functions, and that fueled her desire for more.  I also have to admit I enjoyed some sugary treats as well.  T’was the season and all.  lol

It makes sense to me now.  She would eat those sugary treats then have no interest in my THM treats.  Sugar is a sneaky and unrelenting trickster, when you’re hooked there’s not much that will satisfy the cravings.

Thankfully now that those special events, and seasonal family gatherings have passed, I’ve been able to clear out the sugar from my family’s diet.  Now all my THM baking is loved, and requested again!  I couldn’t be happier.

I hope you love this recipe as much as we do.  It’s a huge hit every time I make it.

This recipe was inspired by a recipe called “Jenifer’s IP Tweaks for BAM Pumpkin Cake” (E fuel).  A variation of the popular THM recipe Bust-a-Myth Banana Bread located in the THM Cookbook pg 298.  You can see Jenifer C’s original recipe on  Trimhealthymembership.com membership site.



  • Butter to prepare your 9 x 13 pan
  • 1 cup Pumpkin Puree
  • cup Oat Flour
  • 1 cup Baking Blend (BUY HERE)
  • 1/2 cup Oat Fiber (BUY HERE)
  • 1/2 tsp Mineral Salt (BUY HERE)
  • 2 tsp Baking Powder (aluminum free preferably)
  • 1 tsp Baking Soda
  • 6 Tbsp Super Sweet Blend – OR – 3/4 cup Gentle Sweet Blend (BUY HERE)
  • 1 cup Fat free Greek Yogurt
  • 4 Whole Eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 2/3 cup Sugar Free Chocolate Chips (THM BRAND – Lily’s or Krisda Brand works well) (BUY HERE)



  1. Preheat oven to 350 degrees.
  2. Prepare bottom and sides of a 9 x 13 baking pan with butter .
  3. In a large mixing bowl add all ingredients, except the chocolate chips.
  4. Blend ingredients well, scrape down sides of mixing bowl to ensure complete mixture of ingredients.
  5. Add chocolate chips and mix in by hand.
  6. Pour entire mixture into your prepared 9 x 13 pan, use a spatula to spread evenly in your pan.
  7.  Baked at 350 degrees for 45 to 50 minutes.  Check center with toothpick for doneness.
  8. Let cool completely, and cut into 15 equal squares

*Due to this recipe using oat flour, limit your serving size to 2 of the 15 equal squares to keep within an S setting (fat source), more will throw you into the Crossover setting (both fat, and carb source), which is known to stall weight loss.


With Love,

Chrissy ❤


I grew up with a mama who was in the kitchen, making the yummiest of treats on a very regular basis.  Mud pies where my absolute favorite of all her loving creations!!!

She used the standard mud pie recipe from decades ago that everyone used and still uses today.  I crave those little monsters regularly however they have 2 cups of sugar and 3 cups of instant oats.   WOW!!!!! Definitely NOT Trim Healthy Mama approved. (learn more about THM here) I set my mind to make them last night as I was discussing them with my challenge group leaders from my Facebook group (learn more about The Challenge Group here).  We were all talking about how we could get them THMified, so much of the thanks for this recipe goes to girls Sarah and Melissa…gotta love a good brainstorming session huh ladies? lol ♥






You can really make this recipe your own by changing up the nuts and seeds I’ve used and replacing them with what you’d love in there.  Just keep the same measured amounts.

I chose to use almond slivers, pepitas & sunflower seeds as I love them, and they’re really affordable, nutritious and easily accessible.  So play away and come up with your perfect mud pie!

** As these have oats in them limit your serving size to no more than 1 of a 12,  or 2 of a 24 batch to fit within the Satisfying Fuel (S Fuel – high fat, lower carb) of Trim Healthy Mama.



6 Tbsp Super Sweet Blend – OR – 3/4 cup Gentle Sweet Blend  – OR – 2 cups of Erythritol (Buy here)

1/2 cup Unsweetened Almond Milk

1/2 cup Butter – OR – Coconut Oil (I use coconut oil)

5 Tbsp Cocoa Powder

1/2 tsp Caramel Extract – OR – Vanilla Extract (I used Caramel)

1/2 tsp Mineral Salt (Pink Himalayan Salt) (Buy here)

1 cup Unsweetened Coconut Flakes (finely grated)

1 cup Old Fashioned Oats (Large Flake oats) Find Gluten Free Oats in the USA here  –  Find Gluten Free Oats in Canada here

** If you’re very carb sensitive you can reduce the oats to 1/2 cup.

3/4 cup Almond Slivers

1/2 cup Pepitas (the green insides of a pumpkin seed)(USA Buy here – CAD Buy here)

1/2 cup Sunflower Seeds


  1. Add sweetener, almond milk, butter or coconut oil, cocoa powder, extract, and salt to a medium sized pot.
  2. Stir ingredients well and bring to a boil over high heat.
  3. Let the sauce boil for a close to 1 minute, stir well the whole time. (this will burn very easily if left unattended)
  4. Remove from heat once sauce has thickened a bit.
  5. Add the remaining ingredients: coconut flakes, oats, almond slivers, pepitas, and sunflower seeds.
  6. Stir really well to make sure everything is well coated.
  7. Line a baking sheet with parchment (or foil)
  8. Scoop 1/4 cup amounts (I used this Large scoop) onto your lined pan. (Canadian Link here)
  9. You can flatten them if you’d like.
  10. You can let them set up on your counter or your freezer.  I’ve done both and they both work brilliantly.  Counter takes about 45 mins to set, the freezer takes 15 mins to set.
  11. Serve & Enjoy

With Love,Chrissy ♥