Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

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Healthy Vanilla Piñata Cupcakes

Today is my Birthday so I made myself Healthy Vanilla Piñata Protein Cupcakes with naturally colored pink yogurt icing! They are delicious and beautiful all at the same time! Almost to pretty too eat – ALMOST!

 


 

 

It’s just not a Birthday without sprinkles!

 

 

If you decide to like the frosting bowl, I won’t tell! 😉

 

 

 

I used PEScience Gourmet Vanilla Select Protein to make these cupcakes because it bakes better than any other protein I’ve worked with – hands down! Vanilla is also my favorite because it’s so versatile. Try any PEScience product for 30% OFF using code PBCHOCO.

 

 

 

Healthy Vanilla Piñata Cupcakes

Yield: 4 cupcakes

Serving Size: 1 cupcake (including sprinkles)

Calories per serving: 255

Carbs per serving: 19g

Protein per serving: 10g

6g

Healthy Vanilla Piñata Cupcakes

Piñata Cupcakes made using only whole food ingredients - except the sprinkles of course!

Ingredients

  • 1/4 c gluten-free oat flour
  • 2 tbsp. almond flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or coconut sugar
  • 1 tsp. coconut oil, melted
  • 2 eggs, room temperature
  • 3 tbsp. unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Frosting
  • 1/2 c Greek Yogurt
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1 tsp. beet root powder
    Filling
  • 1/4 c sprinkles or candies

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with liners.
  2. In a bowl, mix together flours, protein, baking powder stevia.
  3. In another bowl, whisk together eggs and melted coconut oil. Stir in coconut milk and vanilla extract.
  4. Pour your dry ingredients into your wet ingredients and stir until smooth.
  5. Divide batter between 4 cupcake liners.
  6. Bake for 17-19 minutes.
  7. Let the cupcakes cool completely.
  8. Use a knife to cut a circle on the tops of the cupcakes going in at an angle to create a cone like shape an inch deep. Set it aside.
  9. Fill cupcakes with about 1 tablespoon for sprinkles or candy.
  10. Cut the pointed end of the "cone" shape cupcake piece off so it fits back on top of the cupcakes.
  11. Whisk together frosting ingredients and frost cupcakes.
  12. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-vanilla-pinata-cupcakes/

 

Healthy Edible Cookie Dough

Perhaps I’ve made it my mission in life to make as many versions of healthy edible cookie dough as possible because not only do I have an entire eBook dedicated to cookie dough recipes but this might also be my fourth or fifth one I’ve posted on my blog.

 

Safe to say that I LOVE cookie dough.


 

 

This recipe takes just a couple of minutes to throw together and you are ready to start inserting a spoon.

 

 

This cookie dough freezer well too! Unlike healthy cookie dough made using coconut oil, this dough tastes even better when it’s rolled into balls and frozen for a bite sized snack right out of the freezer!

 

 

Healthy Edible Cookie Dough

Yield: 5 servings

Serving Size: 1 ball or large spoonful

Calories per serving: 110

Carbs per serving: 12g

Protein per serving: 7g

4g

Healthy Edible Cookie Dough

Healthy cookie dough that tastes just like the real thing!!!

Ingredients

  • 1/2 c gluten-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or granulated sweetener of choice
  • 2 tbsp. light butter*
  • 2 tbsp. water
  • 2 tbsp. sugar-free chocolate chips*
  • 1 tsp. vanilla extract

Instructions

  1. In a bowl, stir together flour, protein and sugar.
  2. In a microwave safe bowl, melt butter.
  3. Pour melted butter, vanilla and water into dry ingredients and stir using a fork until a dough forms.
  4. Fold in chocolate chips.
  5. Serve immediately or roll dough into 5 equally sized balls and freeze 2-4 hours before serving.

Notes

For vegan replace butter with a vegan buttery spread such as Earth Balance and chocolate chips with dairy-free chips such as Enjoy Life. Note: Macros will change slightly.

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http://peanutbutterpluschocolate.com/healthy-edible-cookie-dough/

Healthy Breakfast Protein Shake

 

Coffee + Protein + Oats = Breakfast


 

The Ultimate Breakfast Protein Shake

Yield: 1 Shake

Serving Size: 1 Shake

Calories per serving: 354

Fat per serving: 20g

Carbs per serving: 16g

Protein per serving: 30g

The Ultimate Breakfast Protein Shake

A healthy protein shake to keep you going throughout the day!

Ingredients

  • 3/4 c cashew milk
  • 1/4 c coffee, cold
  • 8-10 cashews
  • 2 tbsp. gluten-free oats
  • 1/2 tbsp. chia seeds
  • 1/2 tbsp. cocao nibs
  • 32g protein powder (I used PEScience Cookies and Cream 30% OFF code PBCHOCO)
  • 6-7 ice cubes

Instructions

  1. Place all ingredients into a blender on high until smooth!
  2. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-breakfast-protein-shake/

 

Healthy Peanut Butter Chocolate Chip Protein Waffles

 


 

Healthy Peanut Butter Chocolate Chip Protein Waffles

Yield: 4 toaster sized waffles

Serving Size: 1 waffle

Calories per serving: 109

Fat per serving: 5g

Carbs per serving: 11g

Protein per serving: 8g

Healthy Peanut Butter Chocolate Chip Protein Waffles

Healthy waffles made using protein powder and oat flour!

Ingredients

  • 1/2 c oat flour
  • 16g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. powdered peanut butter
  • 2 tbsp. Greek yogurt
  • 1 tbsp. granulated stevia or coconut sugar
  • 2 eggs, whole
  • 1/4 c plus 3 tbsp. almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. mini chocolate chips

Instructions

  1. Pre-heat a waffle iron and spray with non-stick spray.
  2. Whisk all dry ingredients together.
  3. In a separate bowl, whisk together eggs, vanilla and yogurt.
  4. Add your wet ingredients to your dry and whisk until smooth.
  5. Pour batter onto waffle iron and cook until golden brown.
  6. Repeat until you have used all the batter.
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http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-chip-protein-waffles/

Healthy Yogurt Cream Cheese Carrot Cake Muffins

It’s Friday and I think we should start the weekend with a decadent treat so healthy you can eat it for breakfast!

 


 

Don’t let these muffins fool you when you look at the ingredient list! Yes, they are made with oat flour! Yes, they are made with protein powder! Yes, they are made with vegetables and yet they still taste just as sweet and delicious as any store bought, sugar-packed, carrot cake muffin!

 

 

 

 

And there’s a secret surprise waiting for you inside these muffins…

 

Greek yogurt, cream cheese filling!

 

 

 

I’ve made this recipe a couple of times and I always use PEScience Select protein powder. This time I used Gourmet Vanilla but Snickerdoodle flavor also tastes amazing! Get 30% OFF all PEScience products using code PBCHOCO. www.pescience.com

 

 

 

It’s okay to eat carbs after dark… spoon from  Put A Fork In It Designs

 

 

 

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Yield: 6 Muffins

Serving Size: 1 Muffin

Calories per serving: 156

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 13g

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Deliciously healthy carrot cake muffins with the frosting on the inside for a sweet little surprise! Only 156 calories per muffin, 5g of fat, 16g of carbs and 13g of protein!

Ingredients

    Carrot Cake Muffin
  • 1 c grated carrots (about 2 large carrots)
  • 3/4 c oat flour
  • 2 tbsp. almond flour
  • 1 tbsp. granulated stevia or coconut sugar
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
    Yogurt Cream Cheese Filling
  • 2 oz low fat cream cheese
  • 2 tbsp. Greek Yogurt
  • 16g vanilla protein powder
  • 2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. In large bowl, stir together all dry cake ingredients.
  3. In another bowl, whisk together eggs, grated carrots and vanilla extract.
  4. Pour carrot mix into the dry ingredients and stir until incorporated.
  5. Prepare your filling in a small bowl. Mix together cream cheese, yogurt and protein powder. Once smooth add almond milk and continue stirring.
  6. Fill 6 muffin tins half full with batter. In the center of each muffin, place a spoonful of the filling. Cover with remaining carrot cake batter.
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http://peanutbutterpluschocolate.com/healthy-yogurt-cream-cheese-carrot-cake-muffins/

 

 

 

 

 

 

 

 

 

 

Healthy Peanut Butter Stuffed Chocolate Chip Oatmeal Cookies

 

Oh boy! All the things I love stuffed into one delicious cookie!

Peanut Butter – Love it!


Oatmeal – Love it!

Chocolate Chips – Love it!

 

 

This cookie is a winner and is exactly what you need to be making right this second.

 

 

 

 

Don’t let these cookies fool you. They look like your usual unhealthy oatmeal cookie.

 

 

 

But SURPRISE! They are stuffed with PEANUT BUTTER!

 

 

 

 

Healthy Peanut Butter Stuffed Chocolate Chip Oatmeal Cookies

Yield: 9 cookies

Serving Size: 1 cookie

Calories per serving: 119

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 5g

Healthy Peanut Butter Stuffed Chocolate Chip Oatmeal Cookies

All the things you love in one cookie!

Ingredients

  • 1 c quick oats
  • 1/2 c oat flour
  • 1/4 c almond flour
  • 1/4 c baking stevia or coconut sugar
  • 1 tbsp. unsweetened apple sauce
  • 1 egg
  • 1 tbsp. sticky syrup of choice (agave, maple/sf maple, honey)
  • pinch of sea salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3 tbsp. sugar-free mini chocolate chips
  • 3 tbsp. peanut butter (I used Nuts 'N More Birthday Cake)

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together oat flour, almond flour, stevia or coconut sugar, salt, baking soda and powder.
  3. In another bowl, whisk together the egg, applesauce, sticky syrup and vanilla extract.
  4. Pour your wet ingredients into your dry ingredients and use a fork to stir.
  5. Fold in quick oats and chocolate chips.
  6. Let dough sit for 2 minutes.
  7. Place the 3 tablespoons of peanut butter into a zip-lock bag and cut off the corner to create a piping bag.
  8. Fill a cookie scoop half way with cookie dough and pipe about 1 teaspoon of peanut butter into the center of the dough. Continue filling up scoop with cookie dough to cover peanut butter.
  9. Release scoop onto the pan and use your fingers to press the dough flat.
  10. Repeat until you have used all the dough.
  11. Bake cookies for 9-12 minutes or until golden brown.
  12. Enjoy!
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Healthy Double Chocolate Oat Muffins

Happy first day of 2017. My New Year’s Eve was uneventful. Daniel and I stayed in, ordered pizza and watched Netflix. We fell asleep by 9pm but were woken up by the fireworks that started at 10:30 and our poor puppies were terrified of the crackling noise. So I rang in the new year cuddling my dog while she cried in my lap. I had no idea she was scared of fire works and it makes me so sad to think of all the years I’ve left her alone on New Year’s Eve.

 

Sorry, that just took a sad turn and that’s not how I want to start 2017. No, No, No, I want to start 2017 off with chocolate and lots of it! This morning I made Healthy Double Chocolate Oat Muffins for breakfast. Yes, for breakfast. 🙂


 

 

Healthy Double Chocolate Oat Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 68

Fat per serving: 4g

Carbs per serving: 9g

Protein per serving: 4g

Healthy Double Chocolate Oat Muffins

Healthy double chocolate protein muffins - healthy enough to eat for breakfast!

Ingredients

  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut flour
  • 1/4 c quick oats
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/2 c unsweetened almond milk
  • 1/4 c unsweetened applesauce
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 6 squares of dark chocolate

Instructions

  1. Pre-heat oven to 350F and prepare a muffin pan with non-stick spray.
  2. In a large bowl, stir together all dry ingredients.
  3. In another bowl, whisk together egg, applesauce and milk.
  4. Add wet ingredients to the dry ingredients and stir until a thick batter forms.
  5. Fill 6 muffin tins half way with batter.
  6. Place 1 square of chocolate in the center.
  7. Cover with remaining batter.
  8. Bake for 23-26 minutes or until a toothpick comes out clean.
  9. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-double-chocolate-oat-muffins/

 

 

Healthy Chocolate Chip Oat Scones

 

Chocolate for breakfast?  Yes, please!

 


 

 

 

 

 

 

Healthy Chocolate Chip Oat Scones

Yield: 8 scones

Serving Size: 1 scone

Calories per serving: 158

Fat per serving: 11g

Carbs per serving: 5g

Protein per serving: 7g

Healthy Chocolate Chip Oat Scones

Healthy scones made using only whole food ingredients and chocolate, of course!

Ingredients

  • 3/4 c almond flour
  • 1/4 c oat flour
  • 32g protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. avocado oil or coconut oil measured when melted
  • 2 tbsp. almond milk
  • 1 egg, whole
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • pinch of sea salt
  • 2 tbsp. mini chocolate chips
    Vanilla Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tbsp. water

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, stir together the almond flour, protein, salt, baking soda and powder.
  3. In another bowl, whisk together egg, milk, vanilla extract and oil.
  4. Add your wet ingredients to your dry and mix until incorporated. Fold in oat flour and chocolate chips.
  5. Place dough into the center of your baking sheet and use your hands to form a dome like shape.
  6. Bake for 7 minutes. Remove from oven and cut dome into 8 slices. It's okay if the slices aren't completely separated from each other.
  7. Place the scones back into the oven and continue baking for 5 minutes.
  8. Remove and cut along the same slices but this time separating them from each other.
  9. Return to oven for another 4-5 minutes or until golden brown.
  10. While cooling, stir together vanilla drizzle ingredients.
  11. Use a spoon to drizzle vanilla over scones and enjoy!
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http://peanutbutterpluschocolate.com/healthy-chocolate-chip-oat-scones/

Healthy Peanut Butter Chocolate Thumbprint Cookies

Guess who’s nephew asked her to make Santa some healthy cookies this year? That’s right, my adorable nephew told me that he wants to leave Santa some of my special peanut butter and chocolate cookies! My heart melted into a million pieces and of course I’m making him a batch to leave for Santa!

 


 

Delicious and adorable!

 

 

Healthy Peanut Butter Chocolate Thumbprint Cookies

Yield: 12 Cookies

Serving Size: 1 Cookie

Calories per serving: 159

Fat per serving: 9g

Carbs per serving: 10g

Protein per serving: 9g

Healthy Peanut Butter Chocolate Thumbprint Cookies

Healthy Peanut Butter Cookies filled with Chocolate Fudge!

Ingredients

  • 3/4 c natural peanut butter
  • 32g protein powder (I used PEScience Chocolate Peanut Butter Cup)
  • 1/2 c coconut sugar
  • 1/4 c coconut flour
  • 1 egg, large
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Chocolate Filling
  • 3 tbsp. all natural sugar-free maple syrup
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. coconut oil

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl mix all your dry ingredients together.
  3. In a separate bowl, stir together your peanut butter, egg and vanilla extract until smooth.
  4. Add your peanut butter mixture to your dry ingredients and stir until a dough forms.
  5. Roll dough into 1 1/2" balls and place them on the parchment paper. Recipe should make about 12.
  6. Use your thumb or a spoon to press the balls down in the center to create an indent.
  7. Bake cookies for 8-10 minutes or until golden brown.
  8. Remove from oven and use a spoon to press down in the indent again.
  9. Let cool.
  10. While cooling, melt coconut oil and maple syrup together.
  11. Stir in cocoa powder.
  12. Fill each cookie center with chocolate and cover with sprinkles if desired.
  13. Place in the freezer for 20 minutes for chocolate to harden.
  14. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-thumbprint-cookies/

 

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