Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: February 2016

Banana Bread Blondies with Cream Cheese Frosting

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Banana Bread Blondies with Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 4 Blondies

Serving Size: 1 Blondie

Calories per serving: 240

Fat per serving: 6

Carbs per serving: 33

Protein per serving: 20

Banana Bread Blondies with Cream Cheese Frosting

Ingredients

    Frosting
  • 2 tbsp. fat free cream cheese
  • 1 serving container vanilla greek yogurt
  • 1/2 scoop protein powder PEScience Vanilla get 25% off using code PBCHOCO

Instructions

    Blondies
  1. Pre-heat oven to 350f and prepare a small baking pan with parchment paper or non-stick spray. I used an 8x8 inch square baking pan.
  2. In a medium sized bowl, mash banana and mix with peanut butter. Add remaining ingredients and continue mixing until smooth.
  3. Pour batter into pan and bake for 12-15 minutes or until a toothpick comes out clean.
  4. Let cool completely before cutting into 4 squares.
  5. Blend all frosting ingredients in a blender until smooth.
  6. Frost blondies and top with banana pieces if desired.
  7. Enjoy!
http://peanutbutterpluschocolate.com/banana-bread-blondies-with-cream-cheese-frosting/


Jumbo Soft Batch Peanut Butter Protein Cookies

Jumbo Soft Batch Peanut Butter Protein Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 3 Jumbo Cookies

Serving Size: 1/2 Jumbo Cookie

Calories per serving: 265

Fat per serving: 16

Carbs per serving: 192

Protein per serving: 12

Jumbo Soft Batch Peanut Butter Protein Cookies

Ingredients

  • 3/4 c natural peanut butter Peanut Butter & Co
  • 1 scoop protein powder vanilla or peanut butter (I used PEScience get 25% off using code PBCHOCO)
  • 1/2 c coconut sugar
  • 1/4 c coconut flour or flour of choice
  • 1 egg, large
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder

Instructions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all dry ingredients then mix in peanut butter using a fork.
  3. Add vanilla extract and egg. Mix until completely incorporated.
  4. Separate dough into 3 evenly sized balls and press dough flat (about 1/2 inch) onto the parchment paper.
  5. Use your hands to reshape if needed.
  6. Use a fork to make a pattern if desired.
  7. Bake cookies for 11-12 minutes. Remove from oven and let cool on for 5 minutes before using a spatula to transfer to a wire rack to cool completely.
http://peanutbutterpluschocolate.com/jumbo-soft-batch-peanut-butter-protein-cookies/

Go a head, try and eat just one regular sized cookie. It’s impossible. Well, I’ve fixed your dilemma–make the cookies GIGANTIC and you will have no problem satisfying yourself with just one single cookie. You’re welcome.

 


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Cake Batter Protein Ice Cream

This legit tastes like cake batter!

Is it as creamy as full ice cream? No, but considering it only has 9 carbs, 4 grams of fat ad 31 grams of protein per serving, it’s a perfect replacement.

For a dairy free substitute, check the notes.


I used PEScience Gourmet Vanilla protein powder–it already tastes like freaking ice cream by itself. You can get 25% off any PEScience order from their website using my code PBCHOCO.

P.S. Don’t skip the sprinkles! Blending them into the ice cream is crucial if you want that “cake batter” taste. 🙂

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Cake Batter Protein Ice Cream

Serving Size: 1 cup

Calories per serving: 196

Fat per serving: 4

Carbs per serving: 9

Protein per serving: 31

Cake Batter Protein Ice Cream

Ingredients

  • 2 c almond milk or milk of choice
  • 2 scoops vanilla protein powder (I used PEScience)
  • 1 serving container non-fat vanilla greek yogurt (I used Light & Fit)
  • 2 tbsp. rainbow sprinkles (this is necessary)

Instructions

  1. Blend all ingredients in a blender until smooth.
  2. Transfer to a glass container or freezer safe container and freeze over night.
  3. Remove from freezer and let sit at room temperature for 20-30 minutes or until soft enough to remove from container and return to the blender.
  4. Blend on high until smooth like soft serve. ***You can stop here if you prefer a soft serve like ice cream texture but if you want a more firm texture, return to the freezer for another hour before scooping into an ice cream cone and topping with more sprinkles.

Notes

For a dairy free version, use vegan protein and full fat coconut milk instead of yogurt.

http://peanutbutterpluschocolate.com/cake-batter-protein-ice-cream/

Two Ingredient No Carb Crepe Pancakes

These are not your mom’s fluffy buttermilk pancakes. They are flat with crispy edges–and totally delicious.

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Two Ingredient No Carb Crepe Pancakes

Serving Size: Entire recipe

Calories per serving: 165

Fat per serving: 1.5

Carbs per serving: 0.5

Protein per serving: 37

Two Ingredient No Carb Crepe Pancakes

Ingredients

  • 1/2 c liquid egg whites
  • 1 scoop protein powder (I used PEScience Blondie Flavor)

Instructions

  1. Spray a pancake pan or frying pan with non-stick spray. (I used The Perfect Pancake Pan and got it on Amazon for under $20)
  2. Using a tablespoon to measure, make small pancakes and spreading them out as thin as possible. (If using The Perfect Pancake Pan, place the tablespoon of batter into the center and swirl your pan around until the bottom is covered)
  3. Cook until golden brown on each side. I flipped mine a few times while pressing down with a spatula to help flatten and crisp the edges.
  4. Repeat until all batter is used.
  5. I topped mine with peanut butter and layered it with bananas.
http://peanutbutterpluschocolate.com/two-ingredient-no-carb-crepe-pancakes/

Skinny Almond Butter Cheesecake Dip

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Skinny Almond Butter Cheesecake Dip

Yield: serves 6

Serving Size: 1/6

Calories per serving: 83

Fat per serving: 2

Carbs per serving: 7

Protein per serving: 9

Skinny Almond Butter Cheesecake Dip

Ingredients

  • 4oz fat free cream cheese
  • 1 container fat free vanilla greek yogurt
  • 2 tbsp. almond butter
  • stevia to taste

Instructions

  1. Whisk all ingredients together until smooth.
http://peanutbutterpluschocolate.com/skinny-almond-butter-cheesecake-dip/

Healthy Girl Scout Somoa Cookies

Healthy Girl Scout Somoa Cookies

Yield: 5 cookies

Serving Size: 1 cookie

Calories per serving: 207

Fat per serving: 12

Carbs per serving: 18

Protein per serving: 11

Healthy Girl Scout Somoa Cookies

Ingredients

    Shortbread
  • 1 scoop protein powder (I used Snickerdoodle PEScience)
  • 3 tbsp. almond flour
  • 3 tbsp. powdered peanut butter Peanut Butter & Co
  • 2 tbsp. vitafiber syrup*
  • 1 tbsp. coconut oil
  • 1-2 tbsp. warm water
    Caramel
  • 7 dates
  • 3 tbsp. peanut butter (I used Nuts 'N More Toffee Nut flavor)**
  • 2 tbsp. water
    Coconut
  • 2 tsp. unsweetened shredded coconut
    Chocolate
  • 16 dark chocolate chips
  • 1/2 tsp. coconut oil

Instructions

  1. Pre-heat oven to 325f and line a baking sheet with parchment paper.
  2. Spread coconut evenly on the pan and bake for 5-6 minutes or until golden brown. Remove from pan and let cool while you prepare your shortbread cookies.
  3. In a bowl, mix together the protein powder, powdered peanut butter and almond flour. Add in vitafiber, melted coconut oil and warm water and mix using a fork until a dough forms.
  4. Roll dough out flat using a rolling pin and cut out 5 circles using a cookie cutter or cup. Using a smaller round object, poke a hole in the middle of the cookie and use your hands to mold it into the shape you want. Use a toothpick to poke holes in the cookies so they don't rise much.
  5. Place the cookies on the baking sheet and bake for 7 minutes.
  6. Let the cookies cool while you prepare your caramel.
  7. Place all caramel ingredients into a food processor or blender. Blend on high and stop to scrape the sides when needed.
  8. Spread a thick layer of caramel over each cookie and then sprinkle with toasted coconut.
  9. Melt chocolate and coconut oil in a small microwave safe bowl in ten second intervals.
  10. Using a spoon, drizzle chocolate over each cookie.
  11. Place in the freezer for 10 minutes before serving.

Notes

*Vitafiber can be replaced using any sticky sweetener such as brown rice syrup, honey, agave or maple syrup. **Any nut butter will work here

***MACROS are not EXACT on this recipe. It was difficult to calculate so take this into consideration when counting

http://peanutbutterpluschocolate.com/healthy-girl-scout-somoa-cookies/

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Whenever I make protein powder shortbread cookies, I always use Snickerdoodle flavored protein over vanilla (vanilla will work) because it seems to give the flavor more depth–that sounds cheesy but it’s true! You can get 25% off all PEScience products using code PBCHOCO.

I know there’s a few different ways of making ‘healthy’ caramel out there. I like to use dates and nut butter, specifically Toffee Nut flavored peanut butter to give it more of an authentic caramel taste.


No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries

 

 

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No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries

Yield: 6 Mini Cheesecakes

Serving Size: 1 Mini Cheesecake

Calories per serving: 170

Fat per serving: 6

Carbs per serving: 16

Protein per serving: 16

No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries

Ingredients

    Crust Layer
  • 1 scoop protein powder (I used Snickerdoodle PEScience)
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1/4 c powdered peanut butter or 2 tbsp. regular peanut butter
  • 2 tbsp. vitafiber syrup or maple syrup
  • 2 tbsp. water
    Cheesecake Filling Layer
  • 1 scoop protein powder (I used Gourmet Vanilla PEScience)
  • 4 oz fatfree cream cheese
  • 1 serving container non-fat greek yogurt
  • 1 tsp. gelatin
  • 1/2 c boiling water
  • pinch of stevia
    Topping
  • 6 strawberries
  • 1/4 c dark chocolate chips
  • 1 tsp. coconut oil

Instructions

  1. Line a cupcake pan with 6 baking cups and set aside.
  2. Mix all crust ingredients together.
  3. Roll crust dough into 6 even sized balls and press them flat into the bottom of the cupcake liners then set aside.
  4. In a medium bowl, mix protein powder, gelatin and stevia then add boiling water. Mix until smooth.
  5. Let the protein powder mixture sit for a couple minutes while you blend the cream cheese and yogurt together.
  6. Once the cream cheese and yogurt are smooth, add the protein mixture and continue blending.
  7. Pour filling over crust and place in the refrigerator for 1 hour or until firm.
  8. Melt chocolate and coconut oil together.
  9. Place a strawberry on top of each cheesecake and spoon chocolate over each one.
  10. Return to the freezer for another hour before serving.
http://peanutbutterpluschocolate.com/no-bake-mini-protein-cheesecakes-with-chocolate-covered-strawberries/


The Best Ever Cannoli Protein Cheesecake

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Isn’t that the silkiest protein cheesecake you have ever seen?? Well, it happens to be the BEST tasting protein cheesecake I’ve ever made. I’m quite proud of myself!

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It would not be as delicious if it wasn’t for the Gourmet Vanilla Protein Powder by PEScience–it tastes like ICE CREAM! You can get 25% off all PEScience orders by using code PBCHOCO.

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Cannoli Protein Cheesecake

Yield: 12 Slices

Serving Size: 1 Slice

Calories per serving: 134

Fat per serving: 2.6

Carbs per serving: 10

Protein per serving: 17.6

Cannoli Protein Cheesecake

Ingredients

  • 1 15oz container low fat ricotta cheese
  • 1 8oz container fat free cream cheese
  • 1/4 c egg whites
  • 2 scoops gourmet vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour (or cornstarch)
  • 1/2 tsp. stevia
  • 1 5.3 oz container vanilla greek yogurt (I used Light & Fit)
  • 15g mini chocolate chips
  • OPTIONAL powder sugar for dusting

Instructions

  1. Pre-heat oven to 350f and spray a spring form pan with non-stick spray.
  2. In a blender, add cream cheese, ricotta cheese, protein powder, tapioca flour, stevia and egg whites and blend on high until smooth. You may need to stop to scrape the sides.
  3. Pour the batter into the pan and spread evenly until flat.
  4. Bake for 35-40 minutes. The top should be solid but the middle should still jiggle.
  5. Once cooled, spread the entire container of vanilla greek yogurt over the top and sprinkled with chocolate chips and powdered sugar.
http://peanutbutterpluschocolate.com/the-best-ever-cannoli-protein-cheesecake/

Vanilla Protein Donuts with Strawberry Frosting

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Baked Vanilla Protein Donuts with Strawberry Frosting

Yield: 6 donuts

Serving Size: 1 donut

Calories per serving: 136.3

Fat per serving: 2

Carbs per serving: 15.8

Protein per serving: 13.8

Baked Vanilla Protein Donuts with Strawberry Frosting

Ingredients

  • 1 c flour of choice (I used an all purpose gluten free flour)
  • 2 scoops gourmet vanilla protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 3/4 c almond milk
  • 1 egg
  • 2 tsp. coconut oil
  • 1 tsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Strawberry Icing
  • 1 scoop gourmet vanilla protein powder (I used PEScience)
  • 3 tbsp.-1/4 c almond milk
  • 1 strawberry

Instructions

  1. Pre-heat oven to 350f and prepare a donut pan with non-stick spray.
  2. Mix all dry donut ingredients together and set a side.
  3. In a microwave safe bowl, melt coconut oil and almond milk together then add to the dry ingredients.
  4. Add remaining ingredients and mix until a dough forms.
  5. Place dough into a piping bag or Ziploc bag and cut off the corner.
  6. Pipe dough evenly into 6 donut molds.
  7. Bake for 10 minutes and let cool completely.
    Icing
  1. place the strawberry and almond milk into a blender and blend on high until almost smooth. Add the protein powder and continue blending.
  2. *You may need to add more or less of the protein or almond milk to reach an icing consistency.
http://peanutbutterpluschocolate.com/vanilla-protein-donuts-with-strawberry-frosting/

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