Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: July 2014 (page 2 of 2)

Fruit Tart-lets (No flour or refined sugar)

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All natural organic fruit tartlets! These babies are super clean and a great summer snack!

Tartlet “Bowl” Ingredients:

1/2 cup Almond Flour


1/4 cup Oat Flour

1/4 cup flax seed meal

 

1/2  teaspoon baking soda

1/4 cup agave

1 teaspoon stevia

1 tablespoon natural peanut butter

1 teaspoon vanilla extract

1/4 cup coconut oil

1/2  egg or flax egg for vegan

Preheat oven to 350. You will need a cupcake pan and prepare it with coconut oil brushed on the bottoms and sides. Mix together the flours using a fork to help break down some of the clumps. Add salt, baking soda and stevia. In another bowl whisk together honey and coconut oil (make sure oil is liquified) Stir the coconut oil mixture into the flour mixture. Add vanilla and peanut butter. Let chill for 30 mins. Roll into 1 1/2 inch balls and and place in cupcake pan. . Press the balls down and on the sides of the cupcake pan to create a bowl.  Bake for 12-13 minutes. Let cool. Top with 0% greek yogurt and fruit.  For vegan options you can top with almond butter or coconut whip cream! Enjoy xo

Guilt Free Chocolate Chip Cookies!

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You asked for it and I delivered! I must say these might be one of the best clean eating chocolate chip cookies I’ve attempted! Here is the recipe! If you have any questions feel free to email me!

1 1/2 cups Almond Flour
1/2 cup Oatmeal Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup honey of agave
1 teaspoon stevia
1 tablespoon natural peanut butter
1 teaspoon vanilla extract
1/4 cup coconut oil
3/4 cup chocolate chips (enjoy life brand for vegan)
1 egg or flax egg for vegan


Preheat over to 350. Mix together the flours using a fork to help break down some of the clumps. Add salt, baking soda and stevia. In another bowl whisk together honey and coconut oil (make sure oil is liquified) Stir the coconut oil mixture into the flour mixture. Add vanilla and peanut butter. Fold in chocolate chips and let chill for 30 mins in the freezer. Roll into 1 1/2 inch balls and and place on baking sheet lined with parchment paper. Press the balls down to flatten. Bake for 12-13 minutes.

Paleo Peanut butter stuffed graham crackers!

Chocolate Covered Grahams stuffed with peanut butter!

 

 


Peanut Butter Stuffed Chocolate Covered Graham Crackers

Graham Cracker

  • ½ cup Coconut Flour
  • ¼ cup Flax seed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/3 cup  Raw Organic honey
  • 1 egg
  • 2teasopoon vanilla extract
  • 1/4 coconut oil, melted

Chocolate

  • 1 bar of 100%  organic baking chocolate
  • ½ cup enjoy life chocolate chips
  • 1 tablespoon coconut oil
  • Stevia to taste

Preheat oven to 350 degrees. In a bowl mix all the dry ingredients together and in a separate bowl the wet ingredients. Add the wet ingredients to the dry and mix well. Let sit for 2 mins and then cool in the freezer for 10 mins. In between two parchment papers roll the dough out thin (whatever thickness cracker you desire) Use a knife to cut into squares and a fork to poke holes all over. Bake for 9 mins and then take them out of the over to separate and bake again for 5 mins (to bake the edges).  Let cool.

Once cooled spread a hefty amount of natural peanut butter of your choice on the tops of the crackers. I used PB2 to reduce the fat. Place the peanut butter crackers on a baking pan with parchment paper.

Add the chocolate, coconut oil and stevia to a small sauce pan with the heat on low. Stir until all the chocolate is melted. Let sit for 1 min and then smother the crackers in the warm chocolate. Once all are covered, freeze for 20 mins before serving. Store in the refrigerator.

 

Coconut Oil Granola

Coconut Oil Granola

I make this every couple weeks with my meal prep! I don’t know about you but I eat yogurt Greek Yogurt every single day! Safe to say, I love it. I love it even more with granola! Which led me to come up with my own recipe. You will save so much money making it yourself, plus you can control the sweetness. I don’t like mine very sweet so feel free to add more honey or stevia if you like.
2 cups old fashion oats
1/2 cup steel cut oats
1 cup almonds
1/4 cup chia seeds
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons vanilla extract
2 tablespoons coconut oil
1 tablespoon honey
Preheat oven to 325 degrees Chop almonds in small pieces In a large bowl mix together dry ingredients. In another bowl stir together the honey, coconut oil and vanilla. Slowly pour over the oats while stirring until oats are evenly coated in the coconut oil mix. Pour the oat mixture on a lines baking sheet and spread onto the entire pan. Bake in 10 minute intervals for 30 -40 mins or until golden brown. BE CAREFUL THIS CAN BURN SO FAST! Make sure you are checking it every few minutes. Every time I make this, the baking time changes so just be watchful. I have burnt many batches. Stir from the outside in every 10 mins.

Maple Almond Clean Eating Cookies

Maple Almond Clean Eating Cookies

Maple Almond Clean Eating Cookies! I love Maple so much and I’m so excited to have come up with a perfect recipe on the first try! Made with Justin’s Maple Almond Butter. Enjoy these delightful little guys, perfect to satisfy your sweet tooth.
1 1/2 cups Almond Flour
1/3 cup Oatmeal Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup honey of agave
1 teaspoon stevia
3 tablespoon JUSTIN’S MAPLE ALMOND BUTTER
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup coconut oil
1 egg or flax egg for vegan Preheat over to 350. Mix together the flours using a fork to help break down some of the clumps. Add salt, baking soda and stevia. In another bowl whisk together honey and coconut oil (make sure oil is liquified) Stir the coconut oil mixture into the flour mixture. Add vanilla and almond extract. Finally add the Justin’s Maple Almond Butter and let chill for 30 mins in the freezer. Roll into 1 1/2 inch balls and and place on baking sheet lined with parchment paper. Press the balls down to flatten (garnish with almonds optional) Bake for 10-12 minutes.

Clean eating nut butter cups

Clean eating nut butter cups

I love peanut butter and chocolate and the only thing I love more is the combination together! I will be your slave if you give me chocolate with some peanut butter on top ???? Totally clean nut butter cups! This recipe only makes a few so you might consider doubling it.
Base:
1/2 cup almond flour
1/2 cup oat flour
2 tablespoons coconut oil
1 tablespoon raw honey
2 tablespoons nut butter (I used almond)
1/2 teaspoon vanilla extract
Top:
3 tablespoons coconut oil
3 tablespoons raw honey
2 tablespoons coco powder
1 teaspoon stevia (optional)
Mix the flours together using a fork and breakup all the clumps. Stir in the rest of the ingredients. When base mixture is combined, roll into balls and place in cupcake baking pan lined with cupcake paper and press them flat. Pour the chocolate mixture on top and place them in the freezer to cool for 20 mins before serving. Store in the refrigerator. 🙂

Guilt Free Cookie Dough Balls!

Guilt Free Cookie Dough Balls!

GUILT FREE COOKIE DOUGH! Because I’m a girl, sometimes I just want to sit on my couch and stuff my face with cookie dough. Today was one of those days. ☺️But I don’t want all of my hard work to go right out the door for one bowl of cookie dough. Ya, know what I mean? All of that sugar and all of those carbs just aren’t worth it to me. So I came up with the next best thing. Actually it’s better because it’s totally guilt free, gluten free, vegan, and paleo! It’s amazing balls, no pun intended ????. Here is my recipe, yet to me perfect. So this makes two decent sized balls 🙂
1/4 cup almond flour
1/4 cup oat flour
2 tablespoons natural peanut butter
1/4 tsp vanilla extract
3 tsp coconut oil Pinch of salt (optional)
Small handful of joy life chocolate chips
Mix the flours and salt together with a fork and be sure to break all the clumps up. Add the vanilla, coconut oil and then peanut butter and stir until evenly mixed. Fold in chocolate chips and form into balls. Refrigerate for for 30 mins, garnish with sprinkles and enjoy 🙂

Paleo Brownies

Paleo Brownies

1/2 cup coconut flour
1/2 cup cocoa powder (carob powder for Vegan) 1
/2 cup of Organic extra virgin coconut oil
3 eggs
1/2 cup Raw Agave
2 tsp. Stevia (optional)
2 tsp. vanilla extract
Preheat oven to 300 degrees and grease 8×8 cake pan. Mix the dry ingredients together and in a separate bowl whisk the wet ingredients. Add both bowls of ingredients together and bake for 30-40 mins. They come out very dense so if your knife doesn’t come out totally clean when you check it, that’s okay. Let cool and store in an airtight container. Enjoy!

Clean Eating Chocolate Chip Cookies

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Totally guilt free cookies! 

1 1/2 cups Almond Flour


1/2 cup Oatmeal Flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup honey of agave

1 teaspoon stevia

1 tablespoon natural peanut butter

1 teaspoon vanilla extract

1/4 cup coconut oil

3/4 cup chocolate chips (enjoy life brand for vegan)

1 egg or flax egg for vegan

Preheat over to 350. Mix together the flours using a fork to help break down some of the clumps. Add salt, baking soda and stevia. In another bowl whisk together honey and coconut oil (make sure oil is liquified) Stir the coconut oil mixture into the flour mixture. Add vanilla and peanut butter. Fold in chocolate chips and let chill for 30 mins in the freezer. Roll into 1 1/2 inch balls and and place on baking sheet lined with parchment paper. Press the balls down to flatten. Bake for 12-13 minutes.

Clean Eating Chocolate Chip Cookies

Clean Eating Chocolate Chip Cookies

Totally guilt free cookies!
1 1/2 cups Almond Flour
1/2 cup Oatmeal Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup honey of agave
1 teaspoon stevia
1 tablespoon natural peanut butter
1 teaspoon vanilla extract
1/4 cup coconut oil
3/4 cup chocolate chips (enjoy life brand for vegan)
1 egg or flax egg for vegan

Preheat over to 350. Mix together the flours using a fork to help break down some of the clumps. Add salt, baking soda and stevia. In another bowl whisk together honey and coconut oil (make sure oil is liquified) Stir the coconut oil mixture into the flour mixture. Add vanilla and peanut butter. Fold in chocolate chips and let chill for 30 mins in the freezer. Roll into 1 1/2 inch balls and and place on baking sheet lined with parchment paper. Press the balls down to flatten. Bake for 12-13 minutes.


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