Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: December 2015

White Chocolate Peppermint Protein Sticks

DSC_1906I made these using White Chocolate Mint Select Protein but you can certainly make these using a classic vanilla protein powder and adding a few drops of peppermint extract. If you haven’t tried PEScience’s Select Proteins, you can get them here for 30% off using my code PBCHOCO. I highly recommend Gourmet Vanilla and Snickerdoodle flavors.



I also used a White Chocolate flavored peanut butter by Buff Bake. You can certainly sub this for whatever peanut butter you have on hand but if you haven’t tried Buff Bake–what are you waiting for? It’s hands down my favorite all natural peanut butter plus it has added protein and flax! Yay! I am lucky enough to be part of the Buff Bake Tribe and get to give all of my loyal blog readers 10% off any Buff Bake product from their site


White Chocolate Peppermint Protein Sticks

Yield: 4 Sticks

Serving Size: 1 Stick

White Chocolate Peppermint Protein Sticks


  • 3 scoops White Chocolate Mint Select Protein*
  • 3 tbsp. White Chocolate Peanut Butter**
  • 3 tbsp. VitaFiber or Sticky Syrup (Honey/Agave/Maple Syrup)
  • 2 tbsp. Almond Milk
  • 3.5 tbsp. warm water
  • 1 tbsp. coconut oil
  • 1 tbsp. dark chocolate


  1. In a medium bowl, use a fork to mix together 2 scoops protein powder, peanut butter, syrup, and almond milk. Mix and mash until a dough forms.
  2. Press dough into a flat rectangle shape. You can also press into the bottom of a small box lined with parchment paper to get a better shape. Once you have your desired shape, place in the freezer for 5 minutes to harden a bit.
  3. Remove from freezer and cut into 4 bars.
  4. Melt coconut oil and mix with 1 scoop protein powder and water. Mix until smooth.
  5. Coat each bar in the protein powder/coconut oil mix.
  6. Return to the freezer for 5-10 minutes.
  7. Melt chocolate and remove bars from the freezer.
  8. Drizzle chocolate over bars and return to the freezer for 10 minutes before serving.


*You can replace White Chocolate Mint protein with any vanilla protein and add 2-3 drops peppermint extract.

**You can replace the White Chocolate Peanut Butter with any natural peanut butter.

Perfectly Chewy Protein Gingerbread Cut Out Cookies


The most delicious protein cookies you will ever have.


Using PEScience Select Gourmet Vanilla protein powder–because it’s the best! You can get 30% off your entire PEScience order from their website using my code PBCHOCO at checkout.



Perfectly Chewy Protein Gingerbread Cut Out Cookies

Yield: 6 Cookies

Serving Size: 1 Cookie

Perfectly Chewy Protein Gingerbread Cut Out Cookies


  • 1 1/4 c almond flour (very fine)
  • 1 tbsp. tapioca flour plus more for dusting
  • 1/2 c vanilla protein powder
  • 3 tbsp. coconut sugar
  • 2 tbsp. molasses
  • 1 tbsp. vitafiber syrup or sticky syrup (honey, agave, maple syrup)
  • 1 egg
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • pinch of nutnmeg


  1. Pre-heat oven to 375f and prepare a baking sheet with parchment paper.
  2. Mix all dry ingredients together and then add wet.
  3. Mix until. dough forms.
  4. Use a generous amount of tapioca flour or flour of choice for rolling out the dough. Dust cookie cutter with flour before cutting shapes.
  5. Place cut shapes on baking sheet and bake for 8-10 minutes or until golden brown.
  6. Enjoy!

White Bean Christmas Tree Blondies

Beans, beans, the magical fruit; the more you eat the more you….

You know how it ends 😉

If you love my Holiday Recipes, then check out my Holiday eBook here!!!



These blondies are made using some of my favorite products by PEScience and Buff Bake.  You can get discounts off your entire order of protein and peanut butter by using my code: PBCHOCO at checkout.



White Bean Christmas Tree Blondies

Yield: 8 Christmas Tree Blondies

Serving Size: 1 Christmas Tree Blondie not decorated

Calories per serving: 112

Fat per serving: 3g

Carbs per serving: 15g

Protein per serving: 9g

White Bean Christmas Tree Blondies


  • 1 box or can white beans (I used cannelinni Target Brand)*
  • 3 tbsp. vitafiber syrup or 2 tbsp. sticky syrup like maple syrup/honey/agave
  • 2 tbsp. natural peanut butter (I used Buff Bake White Chocolate)
  • 1/4 c oat flour
  • 1/4 c old fashion oats
  • 2 scoops protein powder (vanilla or blondie flavor)
  • 1 tbsp. almond milk
  • I used chocolate protein powder mixed with enough water to make it a frosting consistency, you can use whatever frosting recipe you like. You will need 8 candy cane pieces.


  1. Pre-heat oven to 350f.
  2. Rinse beans well and place in a food processor or high performing blender. Add peanut butter and syrup. Process on high until smooth.
  3. Add remaining ingredients and continue on high until a dough has formed.
  4. Press the dough evenly into an 8x8 inch pan lined with parchment paper.**
  5. Bake for 11 minutes.
  6. Remove from oven and let cool completely.
  7. Cut into triangles and decorate.


*Garbonzo beans or chick peas can also be used but be sure to remove all skins by rubbing the beans between your hands while rinsing. I find that white beans are less of a hassle to work with.

** Wet your fingers before pressing the dough into the pan to help prevent sticking.

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