Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Healthy Blueberry Muffin Breakfast Bites

I love all fruit but I especially love summer-time fruits like apricots, cherries, strawberries, kiwi…I could go on forever but I don’t want to bore you with my fruit obsession. I will say that I have some good news about these blueberry muffin breakfast bites, I mean besides the obvious fact that they taste like dessert for breakfast, you can make these blueberry muffin bites any time of the year by using dried wild blueberries. WIN!

 

Blueberry-Muffin-Breakfast-Bites


 

I grew up eating dried fruit but for whatever reason, I have never had a dried blueberry before and like a dodo, I didn’t realize they even existed until I was in the grocery store the other day. I was so excited I bought a few bags and for the last few days I’ve been day dreaming about all the blueberry treats I plan to make with them.

 

Like all dried fruit, these dried berries have key differences to their fresh counterpart. Significantly, the calories and sugar are quite a bit more when the blueberry is dried. A cup of fresh blueberries contains about 84 calories and 15 grams of sugar but one cup of dried blueberries has over 500 calories and 100 grams of sugar. Portion size is key when it comes to the dried berry. Although they may be tiny, they pack a nutritional punch that often qualifies them to be a super-fruit and for good reason! They are packed with antioxidants and loads of fiber—especially when dried! And in my opinion, when baking with dried blueberries, it gives you a more intense blueberry flavor. Perhaps, it’s from all the extra sugar packed into those shriveled up blueberries but none the less, they are delicious and fiber-licious and that’s a win in my book!

 

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Healthy Blueberry Muffin Breakfast Bites

Yield: 17 bites

Serving Size: 1 bite

Calories per serving: 66

Fat per serving: 2g

Carbs per serving: 10g

Protein per serving: 5g

Healthy Blueberry Muffin Breakfast Bites

Wake up and go with these delicious wild blueberry muffin breakfast bites. High in protein and low fat.

Ingredients

  • 1/2 c quick oats
  • 1/3 c coconut flour
  • 2 scoops protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/4 c all natural sugar-free maple syrup or sticky syrup of choice
  • 2 tbsp. natural peanut butter
  • 2 small bananas, mashed
  • 1/4 c dried blueberries

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a medium bowl, mash your banana using a fork and stir in syrup.
  3. Mix in quick oats, coconut flour and protein until a dough forms.
  4. Use your hands to fold in dried blueberries.
  5. Roll dough into 17 evenly sized balls.
  6. Place the balls on the parchment paper and bake for 5 minutes.
  7. Let cool before serving.
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The Best Ever Healthy Pumpkin Chocolate Cake

Although it’s still August, I’m considering today my own official first day of Fall for a couple of reasons:

  1. The weather made a drastic change today. There was a crisp chill in the air with a light breeze and a few clouds (A.K.A. Fall in Los Angeles).
  2. I made my first pumpkin treat of the season so if that doesn’t qualify, then I don’t know what does.

 

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I present to you Healthy Pumpkin Chocolate Cake in all it’s glory. Holy cow, where do I even begin?  Would you believe me if I said this is hands down the most delicious cake I’ve ever made? Well believe it because I sure do! This decadent cake has a similar texture to a pound cake or loaves at Starbucks. *drool*

Extra moist, naturally sweet and made with all whole food ingredients, basically this cake is to die for and a perfect dessert for an upcoming Autumn BBQ.

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I used PEScience Select Whey Protein Powder (Snickerdoodle and Chocolate Frosted Cupcake) you can get 30% OFF using code PBCHOCO on their website!

 

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The Best Ever Healthy Pumpkin Chocolate Cake

Yield: 12 pieces

Serving Size: 1 slice

Calories per serving: 137

Fat per serving: 5g

Carbs per serving: 15g

Protein per serving: 9g

The Best Ever Healthy Pumpkin Chocolate Cake

A decadent pumpkin treat layered with chocolate and spices! Perfect way to ring in the Fall season!

Ingredients

    Pumpkin Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1/4 c all natural sugar-free maple syrup*
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/4 c coconut sugar*
  • 1 egg, whole
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c all natural sugar-free maple syrup*

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan or loaf pan with parchment paper or non-stick spray.
  2. In a large mixing bowl, sift your dry pumpkin ingredients together and set aside.
  3. In a small bowl, whisk together your egg, pumpkin and maple syrup and then stir into dry ingredients just until combined.
  4. Pour pumpkin batter into the bottom of your pan.
  5. In a large bowl, sift your dry chocolate ingredients together and set aside.
  6. In a small bowl, whisk together your eggs, pumpkin and maple syrup and then stir into dry ingredients.
  7. Pour chocolate batter over pumpkin batter.
  8. Bake for 34-35 minutes. If the center is slightly sticky with a toothpick, that's okay it will come together.
  9. Remove from oven and let cool before cutting into 12 slices.
  10. Store in an airtight container for up to 5 days.

Notes

Sugar-Free Maple syrup can be replaced with pure maple syrup, agave or honey. Coconut sugar can be replaced with brown sugar or granulated sugar of choice.

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Healthy Strawberry Protein Muffins

As much as I can’t wait for pumpkin lattes, leaves flooding the streets and Halloween decorations, I am having a tough time saying goodbye to summer.  All of my favorite fruits are in season during the summer months and I can’t help but to think I didn’t get quite get my fill of them.

As a tribute to summer, I made Healthy Strawberry Protein Muffins made with freeze dried strawberries. P.S. you can get freeze dried strawberries all year long! Yay!

 


Strawberry-Muffins

 

I placed one cup of freeze dried strawberries in my food processor on high until it turned to powder. I then stirred in all my dry ingredients.

 

Makes for a delicious looking batter and an even more flavorful muffin!

 

 

 

 

 

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These muffins aren’t like your supermarket muffins. Oh no, these muffins are made with only whole food ingredients and added protein powder to give you a little extra nutritional boost to keep you energized throughout the day.

 

I used PEScience Select Gourmet Vanilla protein powder. I find it bakes better than other protein powders on the market and tastes so sweet, you won’t need to add any extra sugar.

You can get 30% off all PEScience products by using code PBCHOCO on their website.

 

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Healthy Strawberry Protein Muffins

Yield: 4 muffins

Serving Size: 1 muffin

Calories per serving: 98

Fat per serving: 4g

Carbs per serving: 7g

Protein per serving: 11g

Healthy Strawberry Protein Muffins

Only 98 calories per delicious Strawberry Muffin. Made with all whole food ingredients and vanilla whey protein powder.

Ingredients

  • 1 c freeze dried strawberries
  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tbsp. unsweetened applesauce
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% code PBCHOCO)
  • 1/4 c unsweetened almond milk
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • 1 egg, whole
  • Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tsp. freeze dried strawberry powder
  • 2-3 tbsp. water

Instructions

  1. Place your freeze dried strawberries in a food processor or blender on high until it turns to powder.
  2. Place 2 teaspoons of your freeze dried strawberry powder in a small bowl and set aside. This will be for your drizzle.
  3. In a large mixing bowl, stir together the rest of your strawberry powder, your coconut and almond flour, coconut sugar, protein powder and baking powder.
  4. Add your almond milk, applesauce, vanilla and egg. Whisk until smooth.
  5. Pour batter into 4 cupcake molds.
  6. Bake for 15-17 minutes.
  7. Let cool and stir together your drizzle ingredients.
  8. Pour drizzle over muffins and enjoy.
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No Bake Coconut Brownie Energy Bites

Coconut Brownie Energy Bites
PALEO – GLUTEN FREE – VEGAN – HIGH PROTEIN

I’ve been a bit obsessed with my food processor lately or maybe I’ve just been enjoying not having to turn on my oven to create delicious and healthy treats!

I made these super healthy Coconut Brownie Energy Bites and it only took me about ten minutes from start to finish.

Try not to eat these all in one sitting. It’ll be tempting, trust me!


 

 

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I used PEScience Chocolate Frosted Cupcake whey protein powder and it complimented this recipe very nicely. You can get 30% OFF all PEScience products by using code PBCHOCO on their website and they have VEGAN protein as well! Yay!

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No Bake Coconut Brownie Energy Bites

Yield: 9 Energy Bites

Serving Size: 1 Energy Bite

Calories per serving: 92

Fat per serving: 3g

Carbs per serving: 14g

Protein per serving: 4g

No Bake Coconut Brownie Energy Bites

No Bake decadent high protein energy bites covered in desiccated coconut. A simple treat everyone will love!

Ingredients

  • 1/4 c raw almonds
  • 1/2 c dates, pitted and chopped
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. maple syrup or all natural sugar free maple syrup
  • 1 tbsp. unsweetened desiccated coconut plus more for rolling
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. almond butter
  • 1 tsp. vanilla extract

Instructions

  1. Before beginning, be sure your dates are fresh and soft. If your dates aren't soft, you can soak them in boiling water for 15 minutes.
  2. Once your dates are soft, cut them in half and remove the pits. Chop them into smaller pieces.
  3. Place all of your ingredients into a food processor or high performing blender.
  4. Blend on high until ingredients start to form a ball.
  5. Separate your mixture into 9 evenly sized balls. It helps if your hands are just slightly wet when rolling.
  6. Roll your brownie balls in your extra desiccated coconut until completely covered.
  7. Serve immediately or store in an airtight container.
  8. Enjoy!

Notes

Be sure to use vegan protein powder or sub with coconut flour for vegan or paleo.

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Healthy Cake Batter Protein Truffles

When it’s not your birthday but you want cake, you toss a bunch of ingredients into a bowl and hope for the best. At least that’s what I do. Just kidding, there is some method to my madness but in this case there was a lot of luck involved.

I don’t always get so lucky and have my creations turn out perfectly on the first try. These truffles are pretty darn close to perfect.

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These tasty little bites will satisfy every sweet tooth!

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I used Leaner Creamer to sweeten my truffles. If you can’t find Leaner Creamer you can replace this with coconut sugar or a baking stevia.

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I used PEScience Select Gourmet Vanilla protein powder because it tastes like if an ice cream cone and a cupcake had a baby in powdered form. Get 30% off use code PBCHOCO.

Healthy Cake Batter Protein Truffles

Yield: 7 truffles

Serving Size: 1 truffle

Calories per serving: 105

Fat per serving: 7g

Carbs per serving: 4g

Protein per serving: 9g

Healthy Cake Batter Protein Truffles

Healthy little bites of cake batter that will satisfy any sweet tooth!

Ingredients

    Truffles
  • 2 scoops vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. coconut flour
  • 2 tbsp. all natural sugar-free maple syrup or sticky syrup
  • 2 tbsp. coconut oil, melted
  • 2 tbsp. sweetener (I used Leaner Creamer, see notes for substitutions)
  • 1.5 tbsp. unsweetened almond milk
  • sprinkles
  • Vanilla Coating
  • 1/2 scoop vanilla protein powder
  • 3 tbsp. water
  • 1 tbsp. coconut oil, melted
  • 2 tbsp. sweetener (I used Leaner Creamer, see notes for substitutions)

Instructions

  1. In a bowl, mix together your protein, coconut flour and sweetener.
  2. Stir in melted coconut oil and syrup.
  3. Stir in almond milk, you may need to add a half tablespoon more depending on the type of protein you use. You don't want your dough to be too thick or too dry. Think cookie dough.
  4. Separate your dough into 7 evenly sized balls and place them in the freezer for 5 minutes while you prepare your coating.
  5. For the coating, mix together the protein powder, sweetener and warm water. Stir in your coconut oil until complete incorporated. Be sure to add the coconut oil last or the consistency will not be correct.
  6. Remove truffles from the freezer and dip each on the coating using a fork. Let the excess drip before placing on a piece of parchment paper.
  7. Garnish with sprinkles if desired.
  8. Place in the freezer for 5 minutes before serving.
  9. Best if stored in the freezer and then thawed a few minutes before consuming.

Notes

You may replace the Leaner Creamer sweetener with coconut sugar, baking truvia or baking stevia, macros will change.

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No Bake Peanut Butter Chocolate Chip Protein Bars

If you follow me on Instagram (@peanutbutterpluschocolate), you probably already know that I love protein bars. I would even goes as far as to say that I am a bit obsessed with them.  I honestly can’t remember the last time I went an entire day without eating a protein bar, whether it be one I’ve made myself or a store bought one. Maybe I have a problem?

If you have a protein bar habit like mine, then you already know how expensive it can get. Most good quality protein bars are close to three dollars a bar which can really put a dent in your wallet (but totally worth it). Making your own bars can save you money and a trip to GNC.

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For obvious reasons I chose to make these bars peanut butter and chocolate chip flavored and used PEScience Chocolate Peanut Butter Cup Select protein powder (30% off code PBCHOCO) but you can use any whey protein for different flavor combinations. I’m sure Snickerdoodle or Gourmet Vanilla protein powders would also taste amazing!

 

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I love protein bars!

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No Bake Peanut Butter Chocolate Chip Protein Bars

Yield: 8 bars

Serving Size: 1 bar

Calories per serving: 115

Fat per serving: 6g

Carbs per serving: 7g

Protein per serving: 9g

No Bake Peanut Butter Chocolate Chip Protein Bars

Ingredients

  • 1/3 c coconut flour
  • 2 scoops protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)
  • 1/4 c powdered peanut butter
  • 2 tbsp. liquid coconut oil (if using solid coconut oil, measure after melting)
  • 1/4 c plus 2 tbsp. unsweetened almond milk
  • 2 tbsp. mini chocolate chips

Instructions

  1. In a large bowl, mix together your protein, coconut flour and powdered peanut butter.
  2. Add your coconut oil and mix using a fork.
  3. Stir in almond milk until a dough forms. You may want to use your hands for mixing.
  4. Fold in chocolate chips.
  5. Roll your dough into a ball and press evenly into a pan lined with parchment paper about 8x8 inches and press it flat.
  6. Place in the freezer for 15-20 minutes before cutting into 8 bars and serving.
  7. Store in a cool place. (I personally think they taste best from the freezer)
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Healthy Peanut Butter Protein Crepes

What’s your favorite meal to have for breakfast? For me, as long as it involves peanut butter, I’ll eat just about anything…

Yes, I love giant stacks of pancakes and waffles but what I love most are crepes! You know, the skinny pancake. The pancake that you can fold over or roll up and stuff with delectable fillings, fruit and…peanut butter!

In this recipe I made the crepes themselves peanut butter flavored by using Chocolate Peanut Butter Cup Select protein from PEScience. If you want to give it a try (or any other PEScience products) use code PBCHOCO for a 30% discount at checkout!


I drizzled these bad boys with a simple chocolate peanut butter sauce and then topped them with strawberries and bananas.

This HIGH protein breakfast will keep you fueled throughout the day!

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Almost too beautiful to eat…

ALMOST!

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Healthy Peanut Butter Protein Crepes

Yield: 6 crepes

Serving Size: 6 crepes

Calories per serving: 361

Fat per serving: 10g

Carbs per serving: 23g

Protein per serving: 45g

Healthy Peanut Butter Protein Crepes

High protein peanut butter crepes drizzled with a decadent peanut butter dark chocolate sauce.

Ingredients

  • 1 scoop whey protein powder (I used Chocolate Peanut Butter PEScience 30% off code PBCHOCO)
  • 1/4 c oat flour
  • 1 egg, whole
  • 1/4 c egg whites
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened applesauce
  • 1/4 c unsweetened almond milk
  • Drizzle
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. protein powder
  • 1/2 tbsp. unsweetened special dark cocoa powder
  • 2-3 tbsp. water

Instructions

  1. In a large bowl, whisk all of your crepe ingredients together.
  2. Spray a large frying pan with non-stick coconut oil spray.
  3. Use a 1/4 cup measuring tool to pour batter into the pan. Immediately swirl is around so that the batter covers the bottom of the pan in a thin even layer. I like to remove it from the heat when I do this.
  4. Cook for 40-60 seconds. Flip and cook for another 30-40 seconds. The longer you cook them the stiffer they will be.
  5. Repeat process until you finish all the batter.
  6. Fill or top with desired fruit.
  7. Stir together drizzle ingredients and pour over crepes.
  8. Enjoy!

Notes

Macros for crepes only.

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Healthy Chocolate Cupcakes with Chocolate Frosting

 

PEScience just recently released a new whey protein Select flavor: Frosted Chocolate Cupcake and  it’s safe to say that I am obsessed! So naturally, I had to make chocolate cupcakes using this new protein flavor.

These decadent cupcakes are topped with chocolate greek yogurt frosting and that makes them double chocolate. Yay! Cupcakes for the win!


Cupcakes, chocolate, sprinkles–what else could you possible want in a healthy dessert!?

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Here’s the cupcakes when they were just muffins. Naked and waiting to be frosted.

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Then I got really sassy and decided to add more chocolate. This time, chocolate protein cookies made from a BUP bar.

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Get 30% OFF all PEscience products using discount code PBCHOCO at checkout.

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Healthy Chocolate Cupcakes with Chocolate Frosting

Yield: 4 cupcakes

Serving Size: 1 cupcake

Calories per serving: 150

Fat per serving: 6g

Carbs per serving: 13g

Protein per serving: 17g

Healthy Chocolate Cupcakes with Chocolate Frosting

Chocolate cupcakes made healthy using whole food ingredients and protein powder.

Ingredients

  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour
  • 2 tbsp. coconut sugar
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/4 c unsweetened almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 egg, whole
  • Frosting
  • 3/4 c greek yogurt
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with non-stick spray.
  2. In a large bowl, mix together all dry cupcake ingredients.
  3. Whisk in remaining ingredients until smooth.
  4. Pour an even amount of batter into 4 cupcake molds.
  5. Bake for 14-17 minutes and let cool.
  6. Once cooled, stir together your frosting ingredients and place the frosting into a piping bag.
  7. Decorate cupcakes and top with sprinkles if desired.
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Barely Baked Peanut Butter Banana Cookies

Peanut butter and banana is a combination sent straight from heaven. I eat peanut butter on toast topped with banana slices EVERY SINGLE DAY of my life. Seriously. My boyfriend asked me the other day if I ever get sick of eating bananas and peanut butter? Is he crazy? Heck no, I don’t!

I love peanut butter and bananas so much that I had to make them into cookies with mini chocolate chips!

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These barely baked peanut butter banana cookies are made with all whole food ingredients, my favorite protein powder (PEScience Select Peanut Butter Cup get 30% off using code PBCHOCO) and crunchy all natural peanut butter.

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Barely Baked Peanut Butter Banana Cookies

Yield: 7 cookies

Serving Size: 1 cookie

Calories per serving: 85

Fat per serving: 3g

Carbs per serving: 10g

Protein per serving: 7g

Barely Baked Peanut Butter Banana Cookies

Super soft, barely baked peanut butter banana cookies loaded with chocolate chips.

Ingredients

  • 1 scoop protein powder (PEScience Select Peanut Butter Cup 30% off code PBCHOCO)
  • 2 tbsp. crunchy peanut butter (I used Naturally More)
  • 1/4 c coconut flour
  • 1 tbsp. oat flour
  • 1 ripe banana, mashed
  • 1 tbsp. mini chocolate chips

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a large bowl and using a fork, mix together your banana mash, flours, protein and peanut butter until a dough forms.
  3. Fold in chocolate chips.
  4. Use a cookie scoop to make evenly sized cookie dough balls and place them on the baking sheet.
  5. Use your fingertips to press them down slightly (you may need to reshape them as you go).
  6. Bake for 4-6 minutes.
  7. Let cool completely before serving.

Notes

Pro Tip: Tastes amazing when eaten directly out of the freezer.

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Dark Chocolate Super Seed Protein Bark

Chocolate! I whole heartily believe that human beings should have chocolate every single day in order to live a happy and healthy life!

If you are ever unsure how to use your chia seeds or quinoa, then this is the perfect recipe for you. Forget quinoa for dinner. Quinoa is much better enjoy with chocolate for dessert. If you would like to learn more about the health benefits of quinoa (which are a lot), check out this awesome article 27 Science-Backed Health Benefits of Quinoa. This article breaks down exactly what quinoa is, the history of quinoa and healthy impact it has on the body!

 


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For this recipe I made my own protein chocolate by mixing together chocolate protein powder, unsweetened dark cocoa powder, coconut oil and water thus making it SUGAR FREE!

 

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I used PEScience Select Gourmet Vanilla Protein Powder in the seed base of the bark and PEScience Select Chocolate Frosted Cupcake for the dark chocolate. You can get 30% off all PEScience products by using code PBCHOCO.

 

 

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Dark Chocolate Super Seed Protein Bark

Yield: 13-15 peices

Serving Size: 1 peice

Calories per serving: 63

Fat per serving: 4g

Carbs per serving: 4g

Protein per serving: 3g

Dark Chocolate Super Seed Protein Bark

A super food treat that's sweet and crunchy!

Ingredients

  • 1/2 c quinoa (raw)
  • 1/4 c sunflower seeds
  • 2 tbsp. chia seeds
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup
  • 1 tbsp. coconut oil, melted
  • Chocolate
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 1 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. warm water

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together your seeds (quinoa, sunflower seeds, chia seeds) and protein powder. Stir in melted coconut oil and maple syrup until completely combined.
  3. Press your seed mixture evenly onto the baking sheet until about 1/4" thick.
  4. Bake for 14-16 minutes or until golden brown.
  5. Let cool completely.
  6. In a bowl, mix together your chocolate ingredients until smooth.
  7. Pour the chocolate over the baked seed mixture and use a spatula to spread the chocolate to the edges.
  8. Place in the freezer for 20-30 minutes before breaking into pieces and serving.
  9. Store in the freezer or refrigerator.

Notes

For vegan use PEScience Vegan Protein Powder.

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