Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: March 2016 (page 1 of 2)

Healthy Peanut Butter Banana Cake with Chocolate Ganache

I don’t know about you, but I am always trying to figure out new ways to use up my ripe bananas. Like any normal person, I go to the grocery store every single day and I almost never leave there without a handle of bananas; thus creating an over whelming amount of yellow fruit in my kitchen.

Instead of making banana bread with those spotted bananas, try making this super moist {but not too dense} peanut butter banana cake with chocolate ganache.

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Healthy Peanut Butter Banana Cake with Chocolate Ganache

Prep Time: 20 minutes

Cook Time: 26 minutes

Total Time: 46 minutes

Yield: 1 cake, serves 8

Serving Size: 1 slice

Calories per serving: 222

Fat per serving: 9

Carbs per serving: 26

Protein per serving: 14

Healthy Peanut Butter Banana Cake with Chocolate Ganache

Ingredients

    Cake
  • 2 ripe bananas
  • 2 eggs
  • 3/4 c egg whites
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 c agave or sticky syrup (I used Better Body Foods)
  • 1/4 c almond milk
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1/2 c powdered peanut butter (I used Better Body Foods)
  • 1/4 c almond flour
  • 1/2 tbsp. vanilla extract (I used Better Body Foods)
  • 2 tsp. baking powder
    Ganache
  • 1.5 oz dark chocolate
  • 1 tsp. coconut oil (I used Better Body Foods)
  • 1 tsp. agave
    Other
  • 72g natural peanut butter (about 1/4 c and 1/2 tbsp.)

Instructions

  1. Pre-heat oven to 350f and prepare two 8 inch round pans with non-stick spray.
  2. In a mixer, beat the bananas, eggs, egg whites, coconut sugar, agave and vanilla extract until smooth.
  3. In a separate bowl, mix the flours, powdered peanut butter and baking powder together.
  4. Add the flour to the banana mixture and mix until combined.
  5. Pour about 1 cup of the batter into each round pan. Tap the sides until the batter covers the bottom evenly.
  6. Bake each cake for 26-28 minutes each.
  7. Let cool for 10 minutes before removing from pan and transferring to a cooling wrack.
  8. Once cakes are cooled, place all chocolate and coconut oil in a microwave glass bowl and microwave on high in ten second intervals until chocolate is melted, stirring between intervals. Add agave and continue stir until smooth.
  9. Let chocolate cool for 5 minutes.
  10. While cooling, cover one cake with an even layer of peanut butter and place the other cake on top.
  11. Pour chocolate in the center and let drizzle over the sides. Use a spreader to even out the chocolate.
  12. Place in the freezer for 5 minutes for chocolate to harden before serving.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-banana-cake-with-chocolate-ganache/

Funfetti Protein Waffles {Low Carb + Low Fat}

Last week my waffle maker finally gave out–it had enough of my food experiments and literally just stopped cooking.  As I lay my old Belgian waffle maker to rest (or toss it in the trash),  I am celebrating the life of my new  “toaster” size waffle maker by making healthy, low fat, low carb and super delicious Funfetti Waffles.

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A close up for good measure.

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Funfetti Protein Waffles {Low Carb + Low Fat}

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 small waffles or 1 large Belgian waffle

Serving Size: 2 small waffles or 1 large Belgian waffle

Calories per serving: 241

Fat per serving: 10

Carbs per serving: 12

Protein per serving: 34

Funfetti Protein Waffles {Low Carb + Low Fat}

Ingredients

  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 2 tbsp. coconut flour (I used Better Body Foods)
  • 1 egg
  • 1 tsp. baking powder
  • 1/2 c almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tbsp. sprinkles
    Toppings (optional)
  • 1 tbsp. powdered peanut butter (Better Body Foods) plus 1 tbsp. vanilla protein powder mixed with enough water to form a pourable consistency
  • diced strawberries
  • diced banana
  • blueberries
  • blackberries

Instructions

  1. Spray waffle iron with non-stick spray and turn on medium-high heat (if you have a heat setting).
  2. In a bowl, mix all dry ingredients together then add remaining ingredients.
  3. Whisk in until smooth.
  4. Pour batter into the center of the waffle iron until covered.
  5. Cook until golden brown and crispy. Mine took about 7 minutes.

Notes

Macros with all toppings: 317cal/ 11f/ 27c/ 38p

http://peanutbutterpluschocolate.com/funfetti-protein-waffles-low-carb-low-fat/

Peanut Butter Frappuccino with Peanut Butter Truffles

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Peanut Butter Frappuccino with Peanut Butter Truffles

Yield: 1 Frappuccino, 12 truffles

Serving Size: 1 Frappuccino, 4 truffles

Calories per serving: 365 c

Fat per serving: 5

Carbs per serving: 42

Protein per serving: 42

Peanut Butter Frappuccino with Peanut Butter Truffles

Ingredients

  • 1 banana, frozen
  • 1 scoop chocolate peanut butter cup protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c powder peanut butter (I used Better Body Foods)
  • 1/4 c cold coffee (can sub for almond milk)
  • 3 ice cubes
    Truffles
  • 1 scoop chocolate peanut butter cup protein powder (I used PEScience)
  • 2 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 tbsp. peanut butter
  • 2 tbsp. vitafiber syrup or sticky syrup*
  • 1 tbsp. water

Instructions

    Peanut Butter Frappuccino
  1. Blend banana, ice and coffee until smooth. Add protein powder and powdered peanut butter and continue blending.
    Truffles
  1. In a bowl, mix protein and powdered peanut butter together. Using a fork, mix in remaining ingredients. Use your hands to roll dough into 12 evenly sized balls.

Notes

You can replace the vitafiber syrup with any sticky syrup such as honey/agave/maple. Add the syrup 1 tablespoon at a time until you reach your desired consistency. Macros will change.

http://peanutbutterpluschocolate.com/peanut-butter-frappuccino-with-peanut-butter-truffles/

Bunny Butt Pancakes

I have seen this adorable idea all over Pinterest so I decided to give it a go with my protein pancake recipe–who eats regular pancakes, anyway?

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You will need:

  • 1 medium pancake
  • 1 slightly small pancake
  • 4 small “tear drop” shaped pancakes and two of them being slightly smaller than the other two
  • 2 slices of banana
  • 6 mini chocolate chips
  • 1 tablespoon peanut butter
  • a few pinches of coconut

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Just look at that butt!

Bunny Butt Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Serving Size: 2

Calories per serving: 220

Fat per serving: 4

Carbs per serving: 23

Protein per serving: 24

Bunny Butt Pancakes

Ingredients

    Pancakes
  • 1/2 c whole wheat flour or oat flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 2 tbsp. unsweetened applesauce
  • 1 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1/4 c plus 3 tbsp. almond milk
  • 1 egg, 1/4 c egg whites
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract (I used Better Body Foods)

Instructions

  1. In a large bowl, mix together the flour, protein, powdered peanut butter and baking powder. Add remaining ingredients and mix until smooth. Let batter sit for 5 minutes.
  2. Use a pancake skillet or frying pan prepared with non-stick spray to create shapes listed above.
  3. Assemble bunny pancake parts then place a tablespoon of peanut butter in the center of the large pancake and sprinkle with shredded coconut.
  4. Place a banana slice in the top center of each foot then place 3 mini chocolate chips below.

Notes

Macros for pancakes only

http://peanutbutterpluschocolate.com/bunny-butt-pancakes/

Healthy Carrot Cake Bars with Cream Cheese Swirl

 

 

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I believe in close ups.

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Healthy Carrot Cake Bars with Cream Cheese Swirl

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 161

Fat per serving: 4

Carbs per serving: 14

Protein per serving: 16

Ingredients

    Carrot Cake
  • 1 cup grated carrots, raw (about 3 large carrots)
  • 1/2 c oat flour or flour of choice
  • 1/4 c coconut sugar
  • 1/4 c golden flax meal
  • 1 scoop protein powder ( I used PEScience Snickerdoodle, get 25% off using code PBCHOCO)
  • 2 eggs, large
  • 3 tbsp. egg whites
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
    Cream Cheese Swirl
  • 4 oz fat free cream cheese
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1/4 c egg whites

Instructions

  1. Preheat oven to 350f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.
  2. In a large bowl, mix all dry ingredients for the carrot cake together and set aside.
  3. In another bowl mix the eggs, egg whites and grated carrots together until combined.
  4. Add egg/carrot mixture to the dry ingredients and mix until smooth.
  5. Pour carrot cake batter into the prepare pan.
  6. Add all cream cheese swirl ingredients into a blender or food processor and blend until smooth.
  7. Using a cookie scoop or spoon, drop dollops of the cream cheese swirl mixture on top of the carrot cake batter then using a knife, swirl them together.
  8. Bake for 25 minutes. Let cool for 10 minutes at room temperature then chill in the refrigerator for 1 hour before serving.
http://peanutbutterpluschocolate.com/healthy-carrot-cake-bars-with-cream-cheese-swirl/

 

Double Chocolate Cookie Dough Sandwich

My Chocolate Cracker Cookie recipe plus my Cookie Dough recipe came together and dipped themselves in dark chocolate and sprinkles.

I may or may not have eaten all of these in one day…

At least they are healthy, right?

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Double Chocolate Cookie Dough Sandwich

Double Chocolate Cookie Dough Sandwich

Ingredients

    Chocolate Cracker Cookies
  • 1/4 c plus 2 tbsp. whole wheat flour
  • 1/4 c unsweetened cocoa powder
  • 1/4 c milk chocolate protein powder (I used PEScience 25% off using code PBCHOCO)
  • 1/4 c vitafiber syrup or 3 tbsp. sticky syrup (honey/agave/maple syrup)
  • 3 tbsp. coconut sugar
  • 2 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened apple sauce
  • 1 tbsp. melted coconut oil (measured before melting)
    Cookie Dough
  • 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 tbsp. mini chocolate chips
    Chocolate
  • 1/4 c dark chocolate
  • 1 tsp. coconut oil
    Topping
  • sprinkles
  • chopped nuts

Instructions

    Chocolate Cookie Crackers
  1. 1.Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. 2.In a large bowl, mix together all dry ingredients.
  3. 3.Add remaining ingredients and mix with a fork until a dough forms.
  4. 4.Roll dough out until it's 1/8 inch thick.
  5. 5.Using a knife, cut 1 1/2 inch squares. Dough should make 13-15 squares.
  6. 6.Use a fork to poke holes in the dough so the crackers don't rise much.
  7. 7.Transfer cut outs to the baking sheet and bake for 7-9 minutes.
  8. 8.Crackers will be soft when you first remove them from the oven but will harden once they cool completely.
    Cookie Dough
  1. 1.Mix all dry ingredients together.
  2. 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. 3.Add to dry ingredients and mix using a fork until dough forms.
  4. 4.Fold in chocolate chips.
    Chocolate
  1. Place chocolate and coconut oil in a microwave safe bowl in 10 second intervals, stirring every time you stop until melted.
    Assembly
  1. Divide cookie dough into 4 even balls and place each cookie dough ball between 2 chocolate cracker cookies.
  2. Place the cookie dough sandwiches in the freezer while you melt the chocolate.
  3. Dip half of the cookie dough sandwich in chocolate and let the excess chocolate drip before placing it on piece of parchment paper.
  4. Once all the sandwiches are dipped in chocolate, let them sit for 2-3 minutes before decorating with sprinkles or nuts.
  5. Return to freezer for 15 minutes to harden before serving.
http://peanutbutterpluschocolate.com/double-chocolate-cookie-dough-sandwich/

Healthy Chocolate Cracker Cookies

 

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Healthy Chocolate Crackers

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yield: 13-15 crackers

Serving Size: 1 cracker

Calories per serving: 45

Fat per serving: 1

Carbs per serving: 8

Protein per serving: 2

Healthy Chocolate Crackers

Ingredients

  • 1/4 c plus 2 tbsp. whole wheat flour
  • 1/4 c unsweetened cocoa powder
  • 1/4 c milk chocolate protein powder (I used PEScience 25% off using code PBCHOCO)
  • 1/4 c vitafiber syrup or 3 tbsp. sticky syrup (honey/agave/maple syrup)
  • 3 tbsp. coconut sugar
  • 2 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened apple sauce
  • 1 tbsp. melted coconut oil (measured before melting)

Instructions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together all dry ingredients.
  3. Add remaining ingredients and mix with a fork until a dough forms.
  4. Roll dough out until it's 1/8 inch thick.
  5. Using a knife, cut 1 1/2 inch squares. Dough should make 13-15 squares.
  6. Use a fork to poke holes in the dough so the crackers don't rise much.
  7. Transfer cut outs to the baking sheet and bake for 7-9 minutes.
  8. Crackers will be soft when you first remove them from the oven but will harden once they cool completely.
http://peanutbutterpluschocolate.com/healthy-chocolate-crackers/

The Most Popular Recipe I’ve Ever Posted

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I quickly took this photo yesterday morning on my iPhone and for some reason that I can’t seem to figure out, it has received 4x as many likes and comments on Instagram as any other photo or recipe I’ve posted.

When I made these pancakes, I didn’t even plan on taking a photo but I really liked the way the peanut butter drizzle ended up so I quickly snapped one with my phone and boom, here ya go, the most popular recipe on my Instagram feed.

The Most Popular Recipe I’ve Ever Posted

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8 baby pancakes or 4 regular sized

Serving Size: 8 baby pancakes or 4 regular sized

Calories per serving: 269

Fat per serving: 4

Carbs per serving: 15

Protein per serving: 44

Ingredients

  • 1 scoop Abs Protein Pancake Mix
  • 1/2 c water or milk
  • 1/4 c plus 1 tbsp. egg whites
  • 1 tbsp. powdered peanut butter
  • 1/4 scoop protein powder (I used PEScience Peanut Butter Cup)
    Topping
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. protein powder (I used PEScince Vanilla)
  • 2-3 tbsp. water

Instructions

  1. Mix all pancake ingredients together and cook 1 tbsp. sized pancakes on a skillet or pancake pan prepared with non-stick spray.
  2. Mix all topping ingredients together and drizzle over pancakes.
http://peanutbutterpluschocolate.com/the-most-popular-recipe-ive-ever-posted/

Secretly Healthy Chocolate Frosted Brownies

DSC_0898Perfect for your St. Patrick’s Day party–your friends won’t even realize these chocolate frosted brownies are healthy!

No eggs! No flour! No butter! No oil! And still the most dense brownies you will ever have!

 


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It’s okay to eat this batter! Go a head and lick your spoon clean.

Secretly Healthy Chocolate Frosted Brownies

Yield: 9 frosted brownies

Serving Size: 1 frosted brownie

Calories per serving: 173

Fat per serving: 5

Carbs per serving: 34

Protein per serving: 8

Secretly Healthy Chocolate Frosted Brownies

Ingredients

    Brownies
  • 2 ripe bananas
  • 1 box black beans, rinsed (I use the Simply Balanced Target brand about 13oz)
  • 1/4 c coconut sugar
  • 1/2 scoop protein powder of choice (I used PEScience Chocolate-get 25% off using code PBCHOCO)
  • 1/2 c unsweetened cocoa powder
  • 1 tsp. baking powder
  • Frosting!
  • 1 ripe avocado
  • 1/4 c plus 3 tbsp. vitafiber syrup or sticky syrup*
  • 1/4 c unsweetened cocoa powder
  • 1/4 scoop protein powder (I used PEScience Gourmet Vanilla)

Instructions

  1. Pre-heat oven to 350f and prepare an 8x8 inch pan with parchment paper.
  2. Place all brownie ingredients into a blender or food processor and blend until smooth.
  3. Brownie batter should be very thick! Spread batter evenly into baking pan and bake for 25 minutes.
  4. Remove from oven and place in the freezer to cool for 20-30 minutes.
  5. In a blender, blend the avocado (skin and pit removed), 1/4 cup vitafiber and protein until smooth.
  6. Place 2-3 tablespoons of frosting into a zip lock bag and set a side for later decorating.
  7. Add cocoa powder and 3 tablespoons vitafiber syrup to remaining frosting and blend until smooth.
  8. Remove brownies from freezer and top with an even layer of chocolate frosting.
  9. Cut the corner of the zip lock bag you set a side earlier and decorate brownies in a zig-zag line or however your heart desires.
  10. Return to the freezer for 40 minutes to set.
  11. Remove and cut into 9 squares. For clean cut brownies, wet knife before cutting

Notes

*Vitafiber syrup can be replaced with any sticky syrup such as brown rice syrup, maple syrup, honey, agave, etc., however, macros will change. *For vegan use carob powder and vegan protein

http://peanutbutterpluschocolate.com/secretly-healthy-chocolate-frosted-brownies/

Cookie Dough Cups

3 Ingredient Protein Cookie Dough Cups to satisfy that sweet tooth.

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All you need is…

  1. Cookie Dough Protein Bar (I used B-up Bar by Y-up Brands because it’s the most delicious and macro friendly bar around)
  2. Dark Chocolate
  3. Coconut Oil

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Cookie Dough Cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Cookie Dough Cups

Serving Size: 1 Cookie Dough Cup

Calories per serving: 193

Fat per serving: 10

Carbs per serving: 20

Protein per serving: 7

Cookie Dough Cups

Ingredients

  • 1 Cookie Dough Protein Bar (I used a B-Up Bar)
  • 1/2 c mini dark chocolate chips
  • 1 tbsp. coconut oil

Instructions

  1. Prepare a cupcake pan with 4 baking cups.
  2. Melt chocolate and coconut oil in a glass safe bowl on high in the microwave. Stop every 10 seconds to stir until all the chocolate is melted.
  3. Spoon 1 tablespoon of chocolate into the bottom of each baking cup.
  4. Cut the bar into 4 evenly sized pieces and roll them into balls and slightly flatten them.
  5. Press the cookie dough pieces down into the chocolate in the baking cups.
  6. Cover cookie with remaining chocolate.
  7. Top with more bar pieces (optional)
  8. Place in the freezer for 20 minutes to harden.
  9. Let sit at room temp for 10 minutes before serving.
http://peanutbutterpluschocolate.com/cookie-dough-cups/

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