Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: April 2016

Healthy Fig Newtons {Low Fat & Low Carb}

 

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Healthy Fig Newtons {Low Fat & Low Carb}

Yield: 8 Healthy Fig Newtons

Serving Size: 1 Cookie

Calories per serving: 87

Fat per serving: 2g

Carbs per serving: 15g

Protein per serving: 4g

Healthy Fig Newtons {Low Fat & Low Carb}

Ingredients

  • 1/2 c oat flour or whole wheat pastry flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/2 scoop protein powder 16g (I used PEScience Snickerdoodle 25% off using code PBCHOCO)
  • 3 tbsp. unsweetened applesauce
  • 1 tbsp. coconut sugar
  • 1/2 tbsp. vegan butter or coconut oil
  • 1 tsp. molasses
  • 1-2 tsp. agave (I used Better Body Foods)
    Filling
  • 6 dried mission figs
  • 3/4 c water

Instructions

  1. Place the water and whole figs in a large sauce pan and let simmer for about 10 minutes or until the water has mostly evaporated.
  2. Remove figs and place them in blender on high until paste forms. This is a lot easier than blending dates so you should only have a few seconds of blending to do.
  3. Set filling a side.
  4. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  5. In a bowl, mix together all dry ingredients then mix in the applesauce.
  6. In a microwave safe bowl, melt the butter, 1 teaspoon agave and molasses together. This should only be a couple of seconds in the microwave. Add the mixture to your flours and applesauce.
  7. Mix until a dough forms, if dough is too dry then add another teaspoon of agave.
  8. Use your hands to roll dough into a ball then using a rolling pin, roll the dough out so that it's in a long rectangle shape. Mine was about 1/8" thick.
  9. Spoon or pipe the fig filling down the center of the dough going long ways leaving an equal amount of dough on both sides.
  10. Fold over one side of the dough to cover half of the fig filling and then fold over the other side to cover the remaining fig filling. This will be the bottom of the cookies.
  11. Flip your dough over and cut it into 8 equal sized cookies.
  12. Bake cookies for 8-9 minutes or until golden brown.
http://peanutbutterpluschocolate.com/healthy-fig-newtons-low-fat-low-carb/

Healthy Dessert Pizza

 

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This was my first time attempting to make a healthy pizza dough and I was quite impressed with myself! It was absolutely delicious, a little dense but light enough that you can hold it like a slice of pizza.

I topped mine with chocolate hazelnut spread, strawberries and blackberries and it was perfection. Tomorrow I’m going for peanut butter and bananas!

Macros listed are just for the pizza dough and not including the chocolate hazelnut spread.

 

Healthy Dessert Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 Slices

Serving Size: 1 Slice

Calories per serving: 132

Fat per serving: 2

Carbs per serving: 20

Protein per serving: 9

Healthy Dessert Pizza

Ingredients

  • 1/4 c whole wheat flour or oat flour
  • 1/4 c plus 1 tbsp. brown rice flour
  • 1/2 c protein powder (I used PEScience)
  • 1 egg, large
  • 1/4 c plus 1 tbsp. unsweetened applesauce
  • 1 tbsp. agave (Better Body Foods)
  • 1 tsp. vanilla extract (Better Body Foods)
  • 1/2 tsp. baking powder
  • pinch of stevia (optional)

Instructions

  1. Pre-heat oven to 350f and prepare a 9" round pan with non-stick spray.
  2. Mix all dry ingredients together.
  3. Add in remaining ingredients and mix until a sticky dough forms.
  4. Pour dough into the pan and use a spatula to evenly spread it to the edges of the pan.
  5. Bake for 10-12 minutes. A toothpick should come out clean.
  6. Let cool and top with your favorite spreads and fruit!
http://peanutbutterpluschocolate.com/healthy-dessert-pizza/

Healthy Mini Peanut Butter Sandwich Cookies

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Healthy Mini Peanut Butter Sandwich Cookies

Yield: 20 Mini Sandwich Cookies

Serving Size: 1 Mini Sandwich Cookie

Calories per serving: 32

Fat per serving: 1g

Carbs per serving: 5g

Protein per serving: 2g

Healthy Mini Peanut Butter Sandwich Cookies

Ingredients

    Cookies
  • 1/4 c brown rice flour
  • 1/4 c powder peanut butter Peanut Butter Co
  • 2 tbsp. peanut butter
  • 2 tbsp. vitafiber or sticky syrup
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • stevia to taste
    Frosting
  • 1/4 c powdered peanut butter Peanut Butter Co
  • 2 tbsp. powder erythritol or vanilla protein powder
  • 1 tbsp. peanut butter
  • 1.5 tbsp. water
  • stevia to taste

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together all dry cookie ingredients then add wet and continue mixing until a dough forms.
  3. Roll dough into a ball and place it between two pieces of parchment paper until it's about 1/8" thick. Use a cookie cutter or water bottle cap to cut out cookies. Dough should make 40 cookies.
  4. Bake cookies for 7 minutes. They will crisp up once cooled.
  5. Mix all frosting ingredients together and place the frosting in a piping bag or plastic zip lock bag and cut the corner.
  6. Pipe about 1 teaspoon into the center of each cookie then place the cookies together to create a sandwich. You should end up with about 20 mini sandwich cookies.
  7. Pipe remaining frosting in a crosshatch on the top of each sandwich.
http://peanutbutterpluschocolate.com/healthy-mini-peanut-butter-sandwich-cookies/

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Because your ice trays can do a lot more than make ice! Why not try making a low carb, low fat snack that’s high in protein?

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Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Yield: 10-12 bars

Serving Size: 1 bar

Calories per serving: 79

Fat per serving: 5

Carbs per serving: 8

Protein per serving: 4

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Ingredients

  • 1/4 c almond flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 2 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Cookies and Cream flavor)
  • 1 tbsp. coconut oil (I used Better Body Foods)
  • 3 tbsp. vitafiber or sticky syrup
  • 3 tbsp. water
  • 1 tsp. vanilla extact (I used Better Body Foods)
  • 1 tbsp. mini dark chocolate chips
    Chocolate
  • 2 oz sugar free dark chocolate
  • 1 tbsp. vitiafiber or sticky syrup
  • 1 tsp. coconut oil

Instructions

  1. In a large bowl, mix together the flours, powdered peanut butter and protein powder.
  2. In a microwave safe bowl, gently melt the vitafiber and coconut oil together.
  3. Add the vitafiber/coconut oil mix to the flour mix and use a fork to mix them together then add the vanilla extract and water (room temp). Keep mixing until a dough forms. Depending on the protein powder you use, you may need to add another tablespoon of water if your dough is too dry.
  4. Fold in chocolate chips.
  5. Press the cookie dough evenly into the ice trays (leaving some room at the top for the chocolate) then set a side while you melt your chocolate ingredients together.
  6. Spoon melted chocolate over each cookie dough piece and place the ice tray in the freezer for 30 minutes before serving.
  7. For easy removal, gently loosen the sides using a knife.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-dough-ice-tray-bars-gluten-free/

Healthy Chia Seed Banana Bread

 

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Healthy Chia Seed Banana Bread

Yield: 10 slices

Serving Size: 1 slice

Calories per serving: 108

Fat per serving: 3g

Carbs per serving: 15g

Protein per serving: 7g

Healthy Chia Seed Banana Bread

Ingredients

  • 2 very ripe bananas
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 3/4 c whole wheat flour or oat flour
  • 1 egg
  • 1/4 c egg whites
  • 1/4 c greek yogurt
  • 1/4 c coconut sugar or brown sugar (I used Better Body Foods)
  • 3 tbsp. chia seeds (I used Better Body Foods)
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. cinnamon

Instructions

  1. Pre-heat oven to 375f and prepare a loaf pan with non-stick spray.
  2. I used my Kitchen Aide mixer to mash my bananas but you can use a fork.
  3. Whisk banana mash with the eggs, vanilla extract and yogurt until fluffy.
  4. In separate bowl, mix together remaining ingredients then gently add in the banana mix until combined.
  5. Pour batter into the prepared loaf pan and bake for 24-28 minutes or until a toothpick comes out clean.
http://peanutbutterpluschocolate.com/healthy-chia-seed-banana-bread/

Healthy Copycat Hostess Cupcakes {no oil and no added sugar}

Who in the world doesn’t love those chocolate Hostess Cupcakes filled with creamy goodness? Spare yourself the sugar hangover and dive into these Healthy Copycat Cupcakes made using zucchini, yes, zucchini!!!

 

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Healthy Copy Cat Hostess Cupcakes {no oil and no added sugar}

Yield: 6 cupcakes

Serving Size: 1 cupcake

Calories per serving: 126

Fat per serving: 4

Carbs per serving: 21

Protein per serving: 4

Healthy Copy Cat Hostess Cupcakes {no oil and no added sugar}

Ingredients

  • 1 medium zucchini, grated and excess water removed*
  • 1/4 c almond milk
  • 1/4 c whole wheat flour or oat flour
  • 1 scoop milk chocolate protein powder (I used PEScience)
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/4 c egg whites
  • 1/4 c vitafiber or sticky syrup
  • 2 tbsp. unsweetened applesauce
  • 1 tsp. uncut stevia
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
    Chocolate Glaze
  • 2 oz sugar free dark chocolate
  • 1 tsp. coconut oil
  • 1 tsp. vitafiber syrup or sticky syrup
    Filling
  • 1/2 c Truwhip or coconut whip cream**
    Icing
  • 1/4 c plus 1 tbsp. powdered erythritol
  • 1/2 tbsp. water
  • 1/2 tbsp. vitafiber or sticky syrup
  • 1 tbsp. vanilla protein powder

Instructions

  1. Pre-heat oven to 325f and prepare a cupcake pan with non-stick spray. I used a silicone cupcake mold and non-stick spray wasn't needed.
  2. Use a cheese grater to shred the zucchini then place the grated zucchini in a paper towel and squeeze out the excess water and set a side.
  3. In a large bowl, mix the eggs, egg whites, vanilla extract, applesauce, almond milk, vitafiber syrup and zucchini until smooth and fluffy.
  4. In a separate bowl, mix the flour, protein, baking powder, stevia and cocoa powder together then add to the egg mixture and stir until combined.
  5. Fill cupcake molds with approximately 1/4 cup of the mix and bake for 22-24 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool completely.
  7. There's two ways you can fill the cupcakes, you can poke holes on the tops of the cupcakes and use a small nozzle tip to pipe the filling in or you can cut out a hole in the center from the top of the cupcake and fill it using a nozzle tip and piping bag. I feel like you will get more filling if you cut out a little cake. Either way is delicious.
  8. Once your cakes are filled, gently melt your glaze ingredients together until smooth.
  9. Dip the tops of each cupcake into the chocolate and then place them in the freezer for 5 minutes to harden.
  10. *Do not make your icing until you are completely ready to place it in your piping bag and decorate the cupcakes because this icing hardens very quickly.
  11. Mix all icing ingredients together and place them in a prepared piping bag and then decorate cupcakes.
  12. Enjoy!

Notes

**To make coconut whipped cream-place a can of FULL FAT coconut milk in the refrigerator overnight then scrape the thick cream off of the top and place it in a mixer on high until it's light and fluffy.

http://peanutbutterpluschocolate.com/healthy-copy-cat-hostess-cupcakes-no-oil-and-no-added-sugar/

No Bake Almond Joy Bars

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No Bake Almond Joy Bars

Yield: 30 Bars

Serving Size: 1 Bar

Calories per serving: 92

Fat per serving: 4

Carbs per serving: 12g

Protein per serving: 3g

No Bake Almond Joy Bars

Ingredients

    Brownie Bar Layer
  • 3/4 c brown rice flour*
  • 2 scoops milk chocolate protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/2 c cocoa powder
  • 1/4 c plus 3 tbsp. vitafiber syrup or sticky syrup**
  • 3 tbsp. almond butter
  • 1/4 c plus 2 tbsp. almond milk
    Coconut Layer
  • 1 c unsweetened desiccated coconut
  • 1/2 c agave (I used Better Body Foods)
    Chocolate Layer
  • 1 c dark chocolate chips
  • 2 tsp. coconut oil
    Other
  • 30 raw almonds

Instructions

  1. Prepare an 9x9 inch pan with parchment paper and set a side.
  2. In a bowl, mix together the flour, protein and cocoa powder.
  3. In a small microwave safe bowl, gently melt the vitafiber or sticky syrup (see notes) and almond butter for 10 seconds and then mix until combined.
  4. Add the almond butter mixture to the flour/protein mixture. Stir using a fork until crumbly.
  5. Because all protein powders are different and react separately to liquid, add the almond milk 1 tablespoon at a time until you reach a dough like consistency.
  6. Press the dough evenly into he bottom of the pan and set a side.
  7. Mix the coconut and agave together and then press evenly over protein bar layer.
  8. Evenly scatter the almonds over the coconut.
  9. Gently melt chocolate and coconut oil together and pour over the almonds and coconut. Use a rubber spatula to spread the chocolate evenly to the corners.
  10. Place in the freezer for 30 minutes. Let sit at room temperature for 15 minutes before cutting into squares and serving.

Notes

*Brown rice flour can be replaced with oat flour **If using a sticky syrup such as agave/honey or maple syrup, use only 1/4 cup

http://peanutbutterpluschocolate.com/no-bake-almond-joy-bars/

Healthy Strawberry Banana Protein Milkshake

 

 

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Healthy Strawberry Banana Protein Milkshake

Yield: 1

Serving Size: 1

Calories per serving: 249

Fat per serving: 2

Carbs per serving: 34

Protein per serving: 27

Healthy Strawberry Banana Protein Milkshake

Ingredients

  • 1 frozen banana
  • 5 fresh strawberries
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 3-4 ice cubes
  • splash of almond milk

Instructions

  1. Place all ingredients in a blender on high until smooth.
  2. Enjoy!
http://peanutbutterpluschocolate.com/healthy-strawberry-banana-protein-milkshake/

Peanut Butter Plus Chocolate Crack Bars

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If you can make this recipe and then only eat ONE piece, you are a magical, magical person and you deserve lots of medals for having the upmost self control. I had to ask my boyfriend to hide these from me after I ate half of the pan.  Is this what crack is like?

There are so many substitutions for this recipe so if there are any I that I missed, just leave a comment and I will reply asap.

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Peanut Butter Plus Chocolate Oat Bars {No Bake}

Yield: 20-24 bars

Serving Size: 1 bar

Calories per serving: 79

Fat per serving: 3

Carbs per serving: 11

Protein per serving: 3

Peanut Butter Plus Chocolate Oat Bars {No Bake}

Ingredients

    Topping
  • 1 tbsp. cocao nibs

Instructions

  1. Line and 8x8 inch baking pan with parchment paper and set a side.
  2. In a large bowl mix the oats, powdered peanut butter and protein powder together. In a separate bowl, mix the agave, peanut butter and vanilla extract together then add to the oat mixture.
  3. If mixture is too dry, add the tablespoon of almond milk, if it's sticky, you can omit the almond milk.
  4. Press half of the sticky oat mixture into the bottom of the pan.
  5. Melt chocolate and coconut oil together then pour over oat layer. Sprinkle with cocao nibs and place in the freezer for 5-10 minutes to harden.
  6. Spread peanut butter (you can add more than 2 tbsp. if you want to get real crazy) over chocolate layer then top with remaining oats. Press flat and return to freezer for 30 minutes before serving.

Notes

*macros counted when cutting bars into 20 pieces **agave can be replaced with a sugar free syrup, honey, maple or brown rice syrup ***can replace protein powder for oat flour ****can replace powdered peanut butter for oat flour

http://peanutbutterpluschocolate.com/peanut-butter-plus-chocolate-crack-bars/

Healthy Cookies and Cream Waffles

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I used PEScience Cookies and Cream Protein Powder, however, a vanilla or chocolate protein will also work.

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Healthy Cookies and Cream Waffles

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 2 toaster sized waffles or 1 large belgian waffle

Serving Size: 2 toaster sized waffles or 1 large belgian waffle

Calories per serving: 336

Fat per serving: 12

Carbs per serving: 27

Protein per serving: 42

Healthy Cookies and Cream Waffles

Ingredients

    Waffles
  • 1 scoop protein powder (I used PEScience Cookies and Cream get 25% off using code PBCHOCO)
  • 2 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. unsweetended cocoa powdered
  • 1 egg
  • 1/2 c plus 1 tbsp. almond milk (milk of choice or water)
  • 1 tsp. baking powder
    Cream Drizzle
  • 1 tbsp. powdered erythritol or sugar substitute
  • 1/4 scoop vanilla protein powder (I used PEScience)
  • 1-2 tbsp. water
    Other
  • 1/2 crushed Oreo

Instructions

  1. Mix all dry waffle ingredients together then add wet and whisk until smooth.
  2. Pour batter into a prepared waffle iron.
  3. Cook until crispy. Depending on the protein powder you use, this can take 4-6 minutes.
  4. While cooking, mix the cream ingredients together adding the water last a tablespoon at a time until you reach your desired consistency.
  5. *Optional: Layer waffles with bananas

Notes

***Macros include 1/2 crushed Oreo

http://peanutbutterpluschocolate.com/healthy-cookies-and-cream-waffles/

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