Month: January 2015

Dark Chocolate Almond Caramel Slice

Dark Chocolate Almond Caramel Slice

Dark Chocolate Almond “Caramel” Slice  ????Vegan????Paleo????Gluten Free ????Raw???? Base: 1/2 cup Raw Almonds 17-20 Dates (soft and pitted) 1 Cup Unsweetened Shredded Coconut 1 Tbsp Maple Syrup or Honey or Agave 1/4 Cup Water Carmel layer: 13-15 Dates (soft and pitted) 1/4 cup Almond Butter […]

Chocolate Chip Protein Balls

Chocolate Chip Protein Balls

Chocolate Chip Protein Balls! Using the main ingredient in a quest bar- VitaFiber. 2 scoops Vanilla Whey Protein (82g) 1/4 Cup Oat Flour 1/4 Cup + 2 TBSP VitaFiber or Sugar Free Syrup 3 TSP Stevia 3 TBSP Sugar Free Chocolate Chips 2 TSP Vanilla […]

Healthiest Carrot Cake with Cream Cheese Frosting

Healthiest Carrot Cake with Cream Cheese Frosting

My Birthday was on January 14th and I was determined to give myself a delicious but HEALTHY cake without all the butter, sugar and oils. I wanted it to be moist and decadent but not break my diet.

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This Carrot Cake exceeded all of my expectations! I still can’t believe I came up with such perfection on the first try!


I get most of my ingredients from vitacost.com. You can get whole food ingredients on your doorstep THE NEXT DAY for much cheaper than any grocery store.

 

 

 

 

 

Recipe:

  • 1 Cup Grated Carrots (raw)
  • 1/2 Cup Almond Flour
  • 1/4 Cup Coconut Sugar
  • 4 Tbsp Flaxseed Flour
  • 3 Tbsp Protein Powder (I used Vanilla Whey)
  • 2 Whole Eggs 3 Eggs Whites
  • 2 Tsp Cinnamon
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Packets Stevia

FROSTING:

  • 3/4 Cup Greek Yogurt
  • 3 oz Low Fat or Fat Free Cream Cheese
  • 1 Scoop Vanilla Whey Protein Powder

TOPPING: Chocolate Curls. Use a peeler on a dark chocolate bar to create tiny chocolate curls.

Pre-heat oven to 325f. Mix all dry ingredients together and set aside. Mix all wet ingredients plus carrots in a mixer and then add the dry ingredients. Pour batter into a greased 8inch round pan and bake for 26-28 minutes. Once cooled, cut in half and use 1/4 of the frosting for the middle layer. Put the cake back together and frost entirely. Sprinkle with chocolate curls.

Pumpkin Gingerbread Cookie Dough Bars

Pumpkin Gingerbread Cookie Dough Bars

SHORTBREAD GINGERBREAD LAYER: 1/2 Cup Almond Flour 1/2 Cup Coconut Flour 2 tbsp Vanilla Protein Powder 1 tbsp Molasses 1 tbsp Coconut Oil 1 packet Stevia 1 tsp Cinnamon 1/2 tsp Nutmeg 2-4 tsp Water PUMPKIN LAYER: 1/2 Cup Pumpkin Purée 1 Scoop Vanilla Protein Powder […]


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