Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: November 2015

Baked Gingerbread Pumpkin Donuts


Gingerbread and pumpkin go together like peanut butter and chocolate–the perfect holiday combination!


Vanilla protein icing made from the best Gourmet Vanilla protein powder you will ever have by PEScience. You can get 25% off your entire order by using code PBCHOCO at checkout.




Baked Gingerbread Pumpkin Donuts

Yield: 7 Donuts

Serving Size: 1 Donut

Calories per serving: 126

Fat per serving: 3

Carbs per serving: 22

Protein per serving: 4


  • 3/4 c brown rice flour or flour of choice
  • 1/4 c coconut sugar or brown sugar
  • 2 tbsp. coconut oil
  • 2 tbsp. molasses
  • 1/4 c pumpkin puree (room temp)
  • 2 eggs, large (room temp)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
    Vanilla Icing
  • 2 tbsp. vanilla protein powder
  • 2 tbs. almond milk
  • 2 tsp. coconut oil


  1. Pre-heat oven to 350f and prepare a donut pan with non-stick spray.
  2. Mix all dry ingredients together.
  3. Gently melt coconut oil and molasses together (I used the microwave) and add to dry ingredients.
  4. Using a fork, mix well and then add remaining ingredients.
  5. Continue mixing until you have a smooth batter.
  6. Pour batter into a plastic zip-lock bag and snip the corner.
  7. Pipe batter into donut molds.
  8. Bake for 9-11 minutes or until a toothpick comes out clean.
  9. Melt icing ingredients together until smooth.
  10. Drizzle over donuts and place in the freezer for 2 minutes for icing to firm up.

Healthy Brownie Batter Dip for One


Use a cracker, a cookie, a chip, a spoon, heck even your finger–just do your thing.

No judgment here.

I used VitaFiber syrup in this brownie dip. If you haven’t tried it yet, you are missing out. It’s a ZERO sugar HIGH fiber natural sweetener. I like to use it in place of honey, agave, maple syrup or any sticky sweeteners I use when baking.

You can replace this syrup with sugar free maple syrup or any other sticky sweetener for this recipe.


It’s okay to lick the bowl clean…



Tastes best when using a salty dipping utensil.






Brownie Batter Dip for One

Yield: 1

Serving Size: 1

Calories per serving: 362

Fat per serving: 12

Carbs per serving: 45

Protein per serving: 31


  • 1/4 c oat flour or flour of choice
  • 1/4 c unsweetened cocoa powder
  • 1 scoop vanilla protein or chocolate protein powder (I used PEScience)
  • 2 tbsp. pumpkin puree
  • 2 tbsp. light cream cheese
  • 2 tbsp. vitafiber or sticky syrup
  • 3 tbsp. almond milk or milk of choice
  • sprinkles


  1. Mix all dry ingredients together.
  2. Add remaining ingredients.
  3. Top with sprinkles.

Pumpkin Chocolate Chip Peanut Butter Protein Bars




Last night I came home to a package by a mysterious sender. It was a professional photography light set and the second I opened it I knew who it was from–my dad! Although, I haven’t figured out how to use it yet, I’m like a legit food photographer and blogger now. Thanks Dad, love you! Anyone with pro lighting tips, please send them my way!



I keep getting asked if these bars are filled with cream in the center and no, they aren’t. That’s PEANUT BUTTER! Seriously, I used White Chocolate flavored peanut butter by Buff Bake. Because it’s so rich, when I mixed it with coconut oil and maple syrup, it almost tastes like a sweet cream filled center. If you want to try Buff Bake, get 10% off your order by using code PBCHOCO.


Pumpkin Chocolate Chip Peanut Butter Protein Bars

Yield: 6

Serving Size: 1 square


    Pumpkin Layer
  • 1/4 c peanut butter
  • 1/4 c powdered peanut butter
  • 2 tbsp. pumpkin
  • 2 tbsp. coconut sugar
  • 1 tbsp. maple syrup*
  • 1 scoop vanilla protein powder (I used PEScience)
    Peanut Butter Cream Layer
  • 5 tbsp. natural peanut butter (I used White Chocolate Buff Bake)
  • 3 tbsp. coconut oil
  • 2 tbsp. maple syrup*
  • 1 tbsp. mini chocolate chips


  1. Mix all pumpkin layer ingredients together using a fork.
  2. Press half of the dough into the bottom of a small rectangle container lined with parchment paper. I just used a plastic container about 6x3 inches. Place in the freezer while you prepare your next layer.
  3. Melt all peanut butter cream layer ingredients together. Pour over pumpkin layer and return to freezer for 20 minutes to harden.
  4. Once solid, press remaining pumpkin layer ingredients evenly over peanut butter cream layer. Sprinkle with chocolate chips and return to freezer for another 20-30 minutes.
  5. Cut into 6 squares and enjoy.


*Can be replaced with honey, agave or any sticky syrup.


Classy Cake Batter Cookie Dough



Life is just too short not to eat the cake batter. So next time you have a hard day, whip up a batch of this low fat Cake Batter Cookie Dough, put it in a champagne glass and eat it with a spoon–because you deserve a classy treat!




There is absolutely NO added sugar in this cookie dough! Seriously, eat your heart out people because these macros are amazing.




I used PEScience Select Gourmet Vanilla Protein Powder in this recipe and you can get 25% off your order when you use code PBCHOCO.


Cake Batter Cookie Dough

Yield: 3

Serving Size: 1/3

Calories per serving: 210

Fat per serving: 11

Carbs per serving: 20

Protein per serving: 13


  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1 tbsp. powder peanut butter (I used Peanut & Co Mighty Nut Vanilla)
  • 1 scoop vanilla protein powder (I used PESience)
  • 2 tbsp. vitafiber or sticky syrup*
  • 1 tbsp. coconut oil
  • 2 tbsp. water


  1. Mix all dry ingredients together.
  2. Melt coconut oil, vitafiber or syrup and water together in a microwave safe bowl. (Microwave on high for 5 seconds, stir, microwave for another 5 seconds and stir)
  3. Add to dry ingredients and mix using a fork until dough forms.
  4. Fold in sprinkles.
  5. Place in a champagne glass, use a large spoon and enjoy!


*vitafiber can be replaced with maple syrup, honey, brown rice syrup or agave, although macros will change.


Chocolate Dipped Vanilla Protein Waffle


Last night I learned that I prefer waffles as a late night snack after a girls night when I have clearly drank too much wine. Oh, and I learned that I like them cold!DSC_2282


I made these waffles using only FOUR ingredients! I swear I have tried a hundred different protein waffle combinations but NOTHING has ever

come close to the deliciousness that these waffles are. I recently got the Gourmet Vanilla flavor protein from PEScience and dear god, I think I’m in love. I’m sure any Vanilla Protein will work, I know Quest has an amazing vanilla powder, but PEScience is hands down the best I have ever had. If you want to try it for 25% off, us my discount code PBCHOCO at checkout.DSC_2344-2

If you love this recipe, please share it on social media and help a sista out! 🙂

Chocolate Dipped Vanilla Protein Waffle

Yield: 4 waffle peices

Serving Size: 1 piece

Calories per serving: 101

Fat per serving: 5

Carbs per serving: 6

Protein per serving: 9


  • 1 scoop vanilla protein (I used PEScience Gourmet Vanilla)
  • 1/4 c coconut flour
  • 3/4 c almond milk
  • 1 egg, large
  • 1 tsp baking powder
  • 2 tbsp. chocolate chips
  • sprinkles


  1. Whisk protein, coconut flour, almond milk, egg and baking powder together until smooth.
  2. Let sit for 5 minutes.
  3. Prepare your waffle maker with non-stick spray
  4. Pour batter evenly into the 4 compartments (be sure to not pour too much, you want to end up with 4 waffle pieces)
  5. Close the waffle maker and cook on HIGH for about 5 minutes on each side. Every waffle maker is different and protein waffles take forever to cook so be patient, they won't burn.
  6. Once the waffles are golden brown and crunchy, place them in the freezer for 5 minutes to cool down.
  7. Melt chocolate chips.
  8. Remove waffles from the freezer and dip the corner in the chocolate.
  9. Garnish with sprinkles and return to the freezer for 20 minutes before serving.
  10. Enjoy!

Pumpkin Pie Cookies

DSC_2151I lied. I’m not even close to being over pumpkin. The peppermint chocolate was a nice distraction but I’ll be honest, I’m a basic chic and I want my pumpkin all the time–I need it!DSC_2196

DSC_2181I have lots more Holiday recipes in my Holiday Dessert eBook. Just a few of the recipes you can find in the book: Double Layer Peppermint Brownies, Eggnog Donuts, Starbucks Copy Cat Cranberry Bliss Bars, Ginergerbread Men, and Gingerbread Biscottis! You can purchase the book for $1.99 here! And don’t forget they are all HEALTHY!



If you love this recipe, please share it on social media using the buttons at the bottom 🙂








Pumpkin Pie Cookies

Yield: 7

Serving Size: 1 cookie

Pumpkin Pie Cookies


    For the Cookies:
  • 1 scoop vanilla protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 2 tbsp. natural peanut butter (I used White Chocolate Wonderful Peanut Butter & Co)
  • 2 tbsp. coconut sugar
  • 2 tbsp. maple syrup
  • 2 tbsp. water
  • 1 egg yolk
  • 1/2 tsp. baking powder
    For the Filling:
  • 3 tbsp. pumpkin puree
  • 1 tbsp. light cream cheese
  • 1 tbsp. coconut sugar
  • 1/4 scoop vanilla protein powder
  • 1 egg white
  • 1/2 tsp. cinnamon
  • dash nutmeg
    For the Icing:
  • 1/4 scoop vanilla protein
  • enough water for desired consistency


  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all cookie ingredients together starting with dry and then adding wet.
  3. Separate dough into 7 pieces and roll into balls. Place balls on baking sheet 2 inches apart.
  4. Press balls down using your thumb or the back of a cookie scoop to create an indent.
  5. Bake cookies for 5 minutes, remove from oven, press the indent down again, decrease heat to 300f.
  6. Whisk all filling ingredients together. Fill the indent of the cookies with filling and bake for another 14-17 minutes or until pumpkin is firm.
  7. Let cool before drizzling with icing and serving.

Dark Chocolate Peppermint Candy Bars

DSC_2134It’s been two days since Halloween and I have left pumpkin behind and have made lots of room for peppermint.

Good bye pumpkin; hello peppermint!

I’m starting off with Dark Chocolate Peppermint Candy Bars that I made on accident. They were suppose to be cookies and then the batter consistency just wasn’t right so I plopped them in a pan and baked them for a bit and voila! I had perfect little candy treats.



I was going to save these to add into my Holiday Dessert eBook that I sold last year but whatever, I want you guys to have recipes now, however, if you are interested in the eBook it’s only $1.99 and you can purchase it here . A few of the healthy dessert recipes from the book: Gingerbread Men, Peppermint Brownies, Pumpkin Roll and Copy-Cat Starbucks Cranberry Bliss Bars just to name a few.


  • 1.5 scoops Chocolate Protein Powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/2 c almond flourDSC_2093
  • 3 tbsp. oat flour
  • 3 tbsp. coconut oil
  • 3 tbsp. coconut sugar
  • 2 tbsp. cocao powder
  • 2-3 drops peppermint extract
  • 1/4 dark chocolate chips (use enjoy life chocolate chips for vegan)**


  1. Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper.
  2. Mix protein powder, almond flour, coconut sugar and cocao powder together.
  3. Melt coconut oil and peppermint extract together and mix into flour mixture and stir until combined. Dough should be on the dryer side but still moldable.
  4. Press dough evenly into the bottom of the pan and bake for 7-9 minutes.DSC_2110
  5. Let cool completely and then melt chocolate and pour over baked layer.
  6. Add sprinkles if desired.
  7. Place in the freezer for 20 minutes to harden before cutting into 16 squares and serving.

*Best if stored in the freezer (personal preference 🙂 )

Follow by Email
%d bloggers like this: