Have you ever tried any of the products made by Walden Farms? Everything is calorie free! Seriously, I don’t know how they do it but it’s incredible. From pancake syrup to salad dressing–everything has ZERO calories! You’re probably wondering if it tastes calorie free and the […]
Month: June 2015
When it comes to protein powders, I usually stick with the traditional vanilla or chocolate flavors. This time I decided to venture out a bit…and I am so glad I did! PEScience Select Protein makes an incredible casein/whey blend that’s perfect to bake with. It’s not […]
Maybe one day I will get over this obsession I have with eating peanut and chocolate together but until that day I will continue to find different ways of fusing these flavors together. At this moment I am very happy with these fudge filled peanut butter delights. Just like most of my recipes, I was able to get almost every single ingredient from Vitacost.com for a low price!
- 3 tbsp. Coconut Flour
- 2 tbsp. Peanut Butter Slim (powdered peanut butter)
- 1 scoop Vanilla Whey Protein (I used Quest Nutrition)
- 1 tbsp. Natural Creamy Peanut Butter
- 2 tbsp. Egg Whites
- 1/2 tsp. Baking Powder
- 1 tbsp. Organic Maple Syrup
- 1 tbsp. Coconut Oil
- 2 tbsp. Cocoa Powder
- 1 tbsp. Chocolate Protein Powder (I used Quest Nutrition)
Pre-heat oven to 325f. Mix together coconut flour, powdered peanut butter, vanilla protein powder and baking powder. Add peanut butter and egg whites. Mix until dough forms. Roll dough into 8 balls and press them plat on a baking sheet lined with parchment paper. Bake for 5 minutes. While cooling melt maple syrup and coconut oil together. Mix in cocoa powder and protein powder. Once the cookies have cooled, place about a nickel size of chocolate on the center of four cookies and sandwich with remaining cookies. Place in the freezer for 10 minutes to harden. Enjoy!
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Peanut butter on top of peanut butter! I can’t think of anything better, can you? These glorious fudge bars are only made with eight ingredients total! I used a Vanilla Whey Protein by Quest Nutrition but you can substitute the protein with whatever kind you […]
It’s mid June, which means I am more than ready to roast some S’mores over an open fire. Until I get a weekend off to go camping I’m staying on track with my nutrition and enjoying a slice of my Low Carb S’mores Bars. Have you […]
I’m not a big fan of using prepackaged products (even if they are all natural) because obviously, I like to bake my own food. But every once in a while I find a product that I LOVE so much that I can’t stop using it and then I find like a million other uses for it (other than what it was intended for). That’s what happened when I discovered Abs Protein Pancake mix. I think I have actually made pancakes with this mix like once.
So I apologize now, because if you don’t have this product there will be some added steps to make these yummy treats. I’m just going to go a head and put this recipe under reviews. I am giving Abs Protein Pancake mix 100%! They really are that good!
- 1 scoop Abs Protein Pancake Mix
- 1/2 scoop Vanilla Whey Protein Powder
- 1/4 cup Oat Flour
- 1/4 cup Almond Milk
- 1 tbsp Peanut Butter (I used White Chocolate Wonderful by Peanut Butter Co)
- 1 tbsp Flax Seed Meal
- 1/2 Scoop Vanilla Whey Protein Powder
- 3 tbsp Almond Milk
- 1.5 tbsp Coconut Oil
- 1.5 tbsp Chocolate Hazelnut Coconut Butter or Plain Coconut Butter
- 2.5 tbsp Cocoa Powder
- .5 tbsp Honey/Agave/Maple Syrup
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Mix cookie layer ingredients together using a fork and separate into 12 evenly sized balls. Press 6 of the balls flat into a cupcake pan with cupcake liners. Melt coconut oil, honey, and coconut butter together. Mix in cocoa powder. Pour over cookie layer. Place in freezer for 10 minutes. While chilling mix together cream layer ingredients. Add a cream layer onto the harden chocolate layer and return to the freezer for 30 minutes or until cream layer is solid. Add another cookie layer. Return to freezer for 10 minutes. Store in freezer but let sit at room temperate for 5 minutes before serving. Enjoy!
Okay, now if you don’t have the Abs Pancake Mix here is a substitute for the cookie layer:
- 1/4 Cup Oat Flour
- 2 Tbsp Peanut Butter (White Chocolate Wonderful Peanut Butter Co if you can, if using an all natural unflavored peanut butter add 1 tsp. Stevia)
- 3 Tsp. Coconut Oil
- 1/4 Tsp. Vanilla Extact
- Pinch of Sea Salt
- Small handful of Chocolate Chips of Choice
Sometimes I have absolutely no idea what to write about my recipes. I don’t want to bore you guys with some silly story. I mean, lets be honest, the important part is the recipe and how to make it; not a bunch of jibber jabber about […]
For as long as I have been baking healthy, recreating a good sugar cookie has been one of the hardest recipes I’ve tried to develop. I’ve had plenty of failed attempts that just end in a dry cookie. Who wants that? Getting a cookie chewy, soft, perfect and still […]
I recently asked my Instagram followers what they wanted to see me bake more of and their responses consisted mostly of simple ‘No Bakes’ and ‘Cookies and Cream’ anything.
Most of my fudge recipes use flavored coconut butter and while yes, it’s delicious; I understand that getting a hold of a flavored jar of coconut butter is not easy–unless you buy it from the internet. So I set out to make some healthy and simple fudge using ingredients already found in your kitchen.
The most difficult part will be the cookies and cream. Luckily for me, I just made Guiltless Oreos a couple of days back. You can use my recipe. Another option would be to use Glutino Cookies (you can get them at whole foods) or even real Oreos–a couple pieces won’t kill ya!
- 1 Can Low Sodium Cannellini Beans or Garbanzo (I used organic Simply Balanced from Target and it comes in a box instead of a can)
- 1/2 Cup Smooth Natural Peanut Butter or Almond Butter
- 1 Scoop Vanilla Whey Protein or Vegan Protein of Choice (I used Quest Nutrition)
- 2 Crushed Oreos (my recipe, Glutino or real Oreos)
Rinse beans well and remove all the skins by rubbing beans between your hands. Once all the skins are removed, place beans in food processor or blender and pulse for 10 seconds. Add peanut butter and protein powder and continue pulsing until smooth and crumbly.
Fold in crushed cookies. You can use your hands to shape into squares and then chill in the fridge for two hours or line a 8×8 inch pan with parchment paper and evenly press all the dough flat, chill for 2 hours and then cut into squares. Both ways taste just as great!
I have been feeling extra sassy lately and these Cookie Dough Bars couldn’t represent my current state any better–deliciously soft chocolate chip cookie dough center, stuffed with a white chocolate (yes, white chocolate) peanut butter cups and topped with a light layer of chocolate coconut […]