Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: January 2016

Kodiak Cake’s Nut Butter & Jelly Waffles

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Kodiak Cake’s “Just Add Water” protein flap jack mix is the best $5 you can spend at Target.

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Seriously, all I did was add water, throw the batter into my waffle iron then slapped on my favorite nut butter and called it a sandwich. I used Buff Bake Snickerdoodle Almond Butter (get 10% off using code PBCHOCO).

 

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Kodiak Cake’s Nut Butter & Jelly Waffles

Kodiak Cake’s Nut Butter & Jelly Waffles

Ingredients

  • 1 cup Kodiak Protein Flap Jack Mix
  • 1 cup cold water
  • 4 tbsp. nut butter
  • 4 tbsp. jelly

Instructions

  1. Spray waffle iron with non-stick spray and turn on medium-high heat.
  2. Whisk Kodiak mix and water together until smooth.
  3. Pour in waffle iron.
  4. Cook until steam disappears or until golden brown.
  5. Cut waffle into four pieces.
  6. Put jelly on two and nut butter on the other two.
  7. Put them together to make a sandwich and enjoy!
http://peanutbutterpluschocolate.com/kodiak-cakes-nut-butter-jelly-waffles/

Protein Peanut Butter Cookie Cups

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Happy National Peanut Butter Day! Although, this day is really no different than any other for me. I made peanut butter cookie cups BEFORE I realized what day it was because clearly, I have a peanut butter problem.

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I used Peanut Butter Cup Protein Powder by PEScience (get 25% off using code: PBCHOCO) but a vanilla protein powder will also work.

Protein Peanut Butter Cookie Cups

Yield: 6 peanut butter cookie cups

Serving Size: 1 peanut butter cookie cup

Calories per serving: 213

Fat per serving: 12

Carbs per serving: 15

Protein per serving: 14

Ingredients

  • 1/2 c natural peanut butter (I used Buff Bake White Chocolate
  • 1 packet instant oatmeal (50g)
  • 1 scoop peanut butter protein powder
  • 1 egg, large
  • 1/4 c coconut sugar
  • 1 tsp vanilla extact
  • 1/2 tsp baking powder
  • 1/4 c dark chocolate chips

Instructions

  1. Pre-heat oven to 350f.
  2. Mix all dry ingredients together then set aside.
  3. Whisk together the egg, peanut butter and vanilla extract until smooth.
  4. Add wet ingredients to the dry ingredients and mix until a dough forms.
  5. Roll dough into 6 even sized balls.
  6. Press balls into the center and half way of the sides (to create a bowl) of a silicone cupcake baking pan. If not using silicone, spray a regular cupcake pan with non-stick spray.
  7. Bake 8-10 minutes or until a toothpick comes out clean.
  8. While cooling, melt chocolate then pour into the center of each cup.
  9. Freeze cups for 10 minutes or until chocolate hardens.
  10. Enjoy!
http://peanutbutterpluschocolate.com/protein-peanut-butter-cookie-cups/

Chocolate Raspberry Oatmeal Bake

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For the best Chocolate Protein use PEScience Select Protein. Get 25% off when you use code PBCHOCO at checkout.


Chocolate Raspberry Oatmeal Bake

Chocolate Raspberry Oatmeal Bake

Ingredients

  • 1 1/2 c old fashion oats
  • 1 1/2 c chocolate protein powder (I used PEScience Select)
  • 1/4 c coconut sugar
  • 1/4 c cocao powder
  • 1 c almond milk
  • 1 egg
  • 2 tsp. vanilla extact
  • 1/2 c fresh raspberries
  • 1 tbsp. cocao nibs

Instructions

  1. Pre-heat oven to 350f and prepare a glass baking dish with non-stick spray.
  2. Mix oatmeal, protein, coconut sugar and cocao powder together.
  3. In another bowl, whisk the egg, almond milk and vanilla together then add to the dry ingredients.
  4. Mix until smooth. Fold in1/4 cup raspberries then pour batter into the baking dish.
  5. Sprinkle with remaining berries and cocao nibs.
  6. Bake for 30-35 minutes.
http://peanutbutterpluschocolate.com/chocolate-raspberry-oatmeal-bake/

Four Ingredient Blondie Protein Waffles

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Four Ingredient Blondie Protein Waffles

Yield: 3 small waffles

Serving Size: 3 small waffles

Calories per serving: 320

Fat per serving: 12

Carbs per serving: 17

Protein per serving: 35

Four Ingredient Blondie Protein Waffles

Ingredients

  • 1 scoop PEScience Blondie Protein Powder (any flavor will work)
  • 1/4 c coconut flour
  • 3/4 almond milk (or milk of choice)
  • 1 egg
  • 1 tsp. baking powder

Instructions

  1. Spray your waffle maker with non-stick spray and turn heat to medium-high.
  2. Whisk all ingredients together until smooth. The batter should be thick.
  3. Scoop 1/4 cup of the batter into the center of the your waffle iron.
  4. Cookie for 2-3 minutes on each side.
  5. Repeat until all batter is used.
http://peanutbutterpluschocolate.com/four-ingredient-blondie-protein-waffles/

Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

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It’s a cake! It’s a cookie! It’s pie! It’s everything and you just need to go make this right now!

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Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

Yield: 8 Cookie Slices

Serving Size: 1 Slice

Calories per serving: 265

Fat per serving: 16

Carbs per serving: 30

Protein per serving: 4

Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

Ingredients

  • 1 c oat flour
  • 1/2 c brown rice flour
  • 3 tbsp. tapioca flour
  • 1 tbsp. coconut sugar or sweetener of choice
  • 1/4 c plus 1 tbsp. vitafiber syrup or sticky syrup (honey/agave)
  • 1/2 c coconut oil
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2-3 tbsp. dark chocolate chips
  • sprinkles

Instructions

  1. Pre-heat oven to 350f and prepare a 8-inch baking pan with parchment paper or non stick spray.
  2. Gently melt coconut oil, vanilla extract and syrup together in a microwave safe bowl and set aside.
  3. Mix together the flours, coconut sugar and baking powder.
  4. Add the coconut oil mixture to the flour mixture and use a fork to mix until a dough forms.
  5. Add egg yolk and continue mixing.
  6. Fold in chocolate chips.
  7. Press dough evenly into the bottom of your prepared baking pan.
  8. Top with sprinkles.
  9. Bake for 12-14 minutes.
  10. Remove from oven but do not remove the cookie from the pan. Let it sit until it cools completely before removing.
  11. Serve and enjoy!
http://peanutbutterpluschocolate.com/healthy-deep-dish-chocolate-chip-cookie-birthday-cake-pie/

Peanut Butter Cup Protein Cookie Dough

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Protein powder is truly one of the most wonderful things I have ever eaten. I am obsessed with it and the flavors are endless.

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I used Peanut Butter Cup protein powder by PEScience and it was heavenly. You can get 30% off your PEScience order by using my code PBCHOCO. I highly recommend their Gourmet Vanilla and Snickerdoodle flavors!

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Peanut Butter Cup Protein Cookie Dough

Ingredients

  • 1/4 c almond flour
  • 1/4 c oat flour
  • 2 tbsp. powdered peanut butter
  • 1 scoop peanut butter cup protein powder PEScience (or peanut butter flavored protein)
  • 2 tbsp. vitafiber or sticky syrup (if you use a sticky syrup such as honey or maple syrup then use one less tbsp. water)
  • 1 tbsp. coconut oil
  • 3 tbsp. water
  • 1 tbsp. peanut butter
  • 1 tbsp. mini chocolate chips

Instructions

  1. Mix all dry ingredients together.
  2. Melt coconut oil, water and syrup together in a microwave safe bowl.
  3. Add to dry ingredients and mix until dough forms.
  4. Fold in chocolate chips and drizzle with peanut butter.

Notes

Best if served chilled.

http://peanutbutterpluschocolate.com/peanut-butter-cup-protein-cookie-dough/

Almond Butter Stuffed Healthy Banana Bread with Cookie Crumble

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I can’t think of an simpler thing to make with my overly ripe bananas than to bake a loaf of banana bread–except freezing them for ice cream or blending them for a smoothie. Okay, I can think of a ton of other delicious things to do with overly ripe bananas but this almond butter stuff banana loaf has protein cookie crumbles on top which makes it the BEST and HEALTHIEST banana bread I have ever had!

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The almond butter center gets crisp when you bake it and gives the loaf a nice bit of crunch in every bite!

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Cookie Crumble Almond Butter Stuffed Healthy Banana Bread

Prep Time: 7 minutes

Cook Time: 30 minutes

Total Time: 37 minutes

Yield: 10 slices

Serving Size: 1 slice

Calories per serving: 113

Fat per serving: 4g

Carbs per serving: 15

Protein per serving: 5g

Cookie Crumble Almond Butter Stuffed Healthy Banana Bread

Ingredients

  • 2 medium bananas, ripe
  • 2 eggs
  • 1/4 c syrup (I used vitafiber--maple/honey/agave will also work)
  • 2 tbsp. coconut sugar
  • 4 tbsp. greek yogurt
  • 1/2 c oat flour
  • 1/2 c coconut flour
  • 1 tsp. baking powder
  • 2 tbsp. almond butter (I used Buff Bake)
  • 1/4 cookie, crumbled (I used Buff Bake Chocolate Peanut Butter Protein Cookie)

Instructions

  1. Pre-heat oven to 350f and spray a loaf pan with non-stick spray.
  2. Mash bananas using a fork, then mix in eggs, coconut sugar, syrup and yogurt, whisk until smooth.
  3. In a separate bowl, mix flours and baking powder together.
  4. Add to banana mixture.
  5. Pour half of the batter into the loaf pan then pour almond butter down the center of the batter and use a spoon to spread out a bit.
  6. Pour remaining batter over the almond butter then sprinkling with cookie crumbles.
  7. Bake for 30-33 minutes or until a toothpick comes out clean.
  8. Let cool for 15 minutes before removing from pan and slicing into 10 pieces and serving.
http://peanutbutterpluschocolate.com/almond-butter-stuffed-healthy-banana-bread-with-cookie-crumble/

 


 

Chocolate Chip Cookie Dough Caramel Slice

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Happy New Year folks! Thanks to all of you, 2015 was a great year and I am so excited to create so many new recipes in 2016! If there’s anything specific you would like me to create, I would love to hear from you! My email is in the contact section.

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Chocolate Chip Cookie Dough Caramel Slice

Yield: 9 Slices

Serving Size: 1 Slice

Chocolate Chip Cookie Dough Caramel Slice

Ingredients

    Cookie Dough Layer
  • 1/2 c almond flour
  • 1/2 c powdered peanut butter (I used Peanut Butter & Co vanilla flavor)
  • 2 scoops protein powder (I used PEScience cookies and cream flavor)
  • 1/4 c oat flour
  • 1/4 c coconut sugar
  • 1/4 sticky sweetener (I used vitafiber--honey/agave/maple syrup will also work)
  • 2 tbsp. coconut oil
  • 4 tbsp. warm water
  • 1 tbsp. mini chocolate chips
    Caramel Layer
  • 12 pitted dates
  • 1/4 c plus 1 tbsp. almond butter (I used Buff Bake snickerdoodle flavor)
  • 2 tbsp. sticky syrup (I used vitafiber--honey/agave/maple syrup will also work)

Instructions

    Cookie Dough Layer
  1. Mix all dry ingredients together.
  2. Melt coconut oil and syrup together and then add to dry ingredients.
  3. Add water and mix until dough forms.
  4. Fold in chips.
  5. Press dough into the bottom of an 8x8 inch pan lined with parchment paper and place into the freezer while you prepare your caramel layer.
    Caramel Layer
  1. Place all caramel ingredients in high performing blender or food processor and blend on high until smooth.
  2. Remove cookie dough layer from the freezer and press caramel layer evenly over cookie dough. Sprinkle with more chocolate chips if desired and returned to the freezer for one hour before cutting into squares and serving.
http://peanutbutterpluschocolate.com/chocolate-chip-cookie-dough-caramel-slice/

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