Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: May 2016 (page 1 of 2)

Healthy Oatmeal Chocolate Chunk Cookies

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Healthy Oatmeal Chocolate Chunk Cookies

Yield: 10 cookies

Serving Size: 1 cookie

Calories per serving: 97

Fat per serving: 4g

Carbs per serving: 11g

Protein per serving: 5g

Healthy Oatmeal Chocolate Chunk Cookies

Ingredients

  • 1/2 c old fashion oats
  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c whole wheat flour
  • 1/4 c powdered peanut butter (I used Better Body Foods)
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla 30% off using code PBCHOCO)
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1/4 c sugar free maple syrup or sticky syrup of choice
  • 1 tbsp. coconut oil, melted (I used Better Body Foods)
  • 1/2 tbsp. molasses
  • 1 egg, whole
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 30g dark chocolate chunks

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together the flours, powered peanut butter, protein powder, oats, coconut sugar and baking powder.
  3. Add the maple syrup, coconut oil, vanilla extract and molasses and mix using a fork until the dough is crumbly.
  4. Add the egg and continue mixing.
  5. Fold in chocolate chunks.
  6. Roll dough into 10 evenly sized balls and place them on the baking sheet about 2" apart and press them down to flatten just a bit.
  7. Bake for 9 minutes. Remove from the oven and let them sit for 5 minutes on the baking sheet before transferring to a cooling rack.
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http://peanutbutterpluschocolate.com/healthy-oatmeal-chocolate-chunk-cookies/

White Chocolate Macadamia Cookie Dough Ice Cream Bars

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White Chocolate Macadamia Cookie Dough Ice Cream Bars

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 164 calories

Fat per serving: 6g

Carbs per serving: 18g

Protein per serving: 11g

White Chocolate Macadamia Cookie Dough Ice Cream Bars

Ingredients

    White Chocolate Macadamia Cookie Dough
  • 1.25 scoop protein powder, 40g (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 c garbanzo beans, washed and skins removed
  • 3 tbsp. sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. peanut butter (I used Nuts 'N More Toffee Nut)
  • 15g white chocolate chips
  • 17g raw macadamia nuts
    Chocolate Ice Cream
  • 2 overly ripe bananas, frozen
  • 1 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. unsweetened almond milk
    Icing
  • 2 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted

Instructions

  1. Rinse your beans well, rubbing them together to remove skins.
  2. Place the beans, maple syrup and peanut butter in a blender on high until smooth. You may need to stop to scrape the sides and the bottom.
  3. Remove the dough from the blender and fold in the protein powder until completely incorporated.
  4. Fold in nuts and white chocolate chips.
  5. Press the cookie dough evenly into an 8x8 inch pan prepared with parchment paper (wet your fingers before pressing the dough for less sticking.
  6. Cover the dough with another layer of parchment paper and place in the freezer for 1 hour to harden.
  7. Blend all ingredients for your ice cream layer together until smooth and then pour over your cookie dough layer using a rubber spatula to spread and even the ice cream.
  8. Mix your icing ingredients together and drizzle over ice cream layer.
  9. Return to the freezer for 4-6 hours or until completely frozen.
  10. Remove from the freezer and let sit at room temperature for 5 minutes before cutting into bars and serving.

Notes

For higher protein content, use chocolate protein powder instead of cocoa powder.

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http://peanutbutterpluschocolate.com/white-chocolate-macadamia-cookie-dough-ice-cream-bars/

Double Chocolate Zucchini Bread

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Double Chocolate Zucchini Bread

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 89

Fat per serving: 2g

Carbs per serving: 10g

Protein per serving: 7g

Double Chocolate Zucchini Bread

Ingredients

  • 2 zucchinis, peeled, shredded and excess water drained (about 1 cup)
  • 1 egg, whole
  • 1/2 c egg whites
  • 1/4 c sugar free maple syrup (can be replaced with agave, honey or pure maple syrup)
  • 1/4 c pumpkin puree (can be replaced with applesauce)
  • 1 scoop protein powder (I used PEScience Milk Chocolate 30% off using code PBCHOCO)
  • 1/4 c whole wheat flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c plus 1 tbsp. unsweetened dark cocoa powder
  • 1/4 c powdered peanut butter (I used Better Body Foods)
  • 3/4 c water
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 23g mini chocolate chips

Instructions

  1. Pre-heat oven to 350f and prepare a loaf pan with non-stick spray.
  2. Mix all dry ingredients together (except chocolate chips) in a bowl and set a side.
  3. In separate bowl, whisk the eggs, maple syrup, vanilla extract and pumpkin together until smooth.
  4. Add the dry mixture to the wet and mix until completely incorporated then add water and zucchini and continue mixing until smooth.
  5. Pour batter into prepared pan and sprinkle the chocolate chips evenly over the top.
  6. Bake for 35-45 minutes or until a toothpick comes out clean.
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http://peanutbutterpluschocolate.com/double-chocolate-zucchini-bread/

Healthy Waffle Cone S’more Biscuits

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Experimenting with healthy food is hands down my favorite past time; right after holding baby animals and well, actually eating the food I experiment with.

I’m fairly new at baking with yeast. I usually just slap some healthy flours together, add some protein powder, definitely some peanut butter, throw it in the oven and call it a cookie. I’m trying to expand my horizons a bit so I picked up some yeast and was set on making big, fluffy, baked protein donuts but I quickly learned that coconut flour doesn’t work with yeast as well as whole wheat pastry flour. That’s okay, because these sweet biscuits are utterly soft and delicious!

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Healthy Waffle Cone S’more Biscuits

Yield: 8 biscuits

Serving Size: 1 biscuit

Calories per serving: 209

Fat per serving: 9g

Carbs per serving: 24g

Protein per serving: 7g

Healthy Waffle Cone S’more Biscuits

Ingredients

  • 3/4 c coconut flour (I used Better Body Foods)
  • 3/4 c brown rice flour
  • 1 package fast acting instant yeast
  • 1 scoop protein powder (I used Gourmet Vanilla PEScience get 30% off using code PBCHOCO)
  • 1 egg, whole
  • 2 tbsp. vegan butter spread (I used Earth Balance)
  • 1/2 c warm water
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. stevia
    Chocolate Frosting
  • 1/4 c dark chocolate chips (I used Lily's sugar free)
  • 1 tsp. coconut oil (I used Better Body Foods)
  • 1 tsp. vitafiber or sticky syrup (agave, honey, maple)
    Toppings
  • 8g mini marshmallows
  • 1/2 waffle cone crushed (can sub for crushed graham cracker)

Instructions

  1. In a large mixing bowl stir together the yeast and warm water until completely dissolved and let sit for 10 minutes.
  2. In a separate bowl, mix together the flours, protein and stevia.
  3. Add the yeast to the flour mixture and stir together. Add the egg, vanilla and melted butter. Mix together until a dough forms.
  4. Kneed the dough for 1 minute and then let sit in a covered bowl for 1 hour.
  5. Pre-heat oven to 350f.
  6. Cut the dough into 8 equal sized pieces.
  7. Stuff the pieces with 2-3 mini marshmallows and then roll them into balls.
  8. Place the balls on a prepared baking sheet with parchment paper and bake for 9-10 minutes. Don't over cook or they will dry out.
  9. Once cooled, melt all chocolate frosting ingredients together and frost the biscuits.
  10. Top with remaining marshmallows and crushed waffle cone.
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http://peanutbutterpluschocolate.com/healthy-waffle-cone-smore-biscuits/

 

 

Healthy Paleo Crepes {Gluten Free}

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Healthy Paleo Crepes {Gluten Free}

Yield: 4-5 crepes

Serving Size: 1 crepe

Calories per serving: 78

Fat per serving: 2g

Carbs per serving: 11g

Protein per serving: 5g

Healthy Paleo Crepes {Gluten Free}

Ingredients

  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c tapioca flour
  • 1 egg, large
  • 1/4 c egg whites
  • 1 1/4 c unsweetened almond milk
  • pinch stevia

Instructions

  1. In a large bowl, whisk all ingredients together until smooth. The mixture should be thinner than pancake batter. If the batter is too thick, add another 1/4 cup almond milk.
  2. Spray a small frying pan with non-stick spray and turn on medium heat.
  3. Pour 1/4 cup of the batter into the center of the pan swirl around to cover the entire bottom of the pan.
  4. Cook until golden brown and flip. Repeat.

Notes

Filling pictured (Not included in macro count): Greek Yogurt Diced Strawberries Mini Chocolate Chips

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http://peanutbutterpluschocolate.com/healthy-paleo-crepes-gluten-free/

Healthy Funfetti Cinnamon Rolls

Spinkles just make life a little more colorful.

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That gooey inside though.

Healthy Funfetti Cinnamon Rolls

Yield: 7 Cinnamon Rolls

Serving Size: 1 Cinnamon Roll

Calories per serving: 169

Fat per serving: 5g

Carbs per serving: 20g

Protein per serving: 10g

Healthy Funfetti Cinnamon Rolls

Ingredients

  • 1 c whole wheat flour or gluten free flour
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1/2 c protein powder (I used PEScience Snickerdoodle get 30% off using code PBCHOCO)
  • 1 c unsweetened almond milk or milk of choice
  • 1 tbsp. butter (I used Smart Balance)* can be replaced with coconut butter or oil
  • 1 packet active dry yeast
  • 1 tsp. vanilla extract
  • 1/2 tsp. stevia
    Filling
  • 1/4 c butter (I used Smart Balance) can be replaced with coconut butter or oil
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tsp. cinnamon
  • 1 tbsp. sprinkles
    Glaze
  • 3 tbsp. sugar free powder sugar
  • almond milk until you reach a desired consistency

Instructions

  1. In a small pot, warm your milk and butter on low heat just until luke warm. If you your milk is too hot, let is sit for 10 minutes.
  2. In a large bowl, mix together the flours, protein powder and stevia.
  3. Whisk yeast into milk/butter mixture until completely incorporated then stir into the flour mix until a dough forms.
  4. Use your hands to kneed the dough for about a minute.
  5. Roll the dough into a ball, leave it in the bowl, cover with a kitchen towel and place it in a warm place for 30-45 minutes. (I just kept mine on top of the oven while it pre-heated)
  6. Pre-heat oven to 375F.
  7. Once the dough has sat for 30-45 minutes roll it out until it's about 1/4" thick in thin rectangular shape.
  8. Melt your butter, cocnut sugar and cinnamon together and brush it on top of your dough and top with sprinkles.
  9. Starting with the wide end, roll the dough tightly into a log.
  10. Cut the dough into 1 inch slices and lay them in your pan.
  11. Bake for 15-17 minutes or until golden brown.
  12. Whisk glaze ingredients together and drizzle over cinnamon rolls.
  13. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-funfetti-cinnamon-rolls/

The Ultimate Healthy Brownie {No Beans, No Oil, No Bananas, No Butter and Still FUDGY}

I’m known to commonly use beans in my brownies recipes but I’ll be the first to admit while yes, they are delicious, black bean brownies just don’t have the same texture as real brownies. I’ve used avocado–tastes amazing but still not the same. I’ve used bananas–great if you want a banana flavored brownie.

It’s been two years since my healthy baking journey began and I think I have finally put the right ingredients together and created THE ULTIMATE HEALTHY BROWNIE that tastes like a freakin’ brownie!

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Sooo fudgy, right?

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The Ultimate Healthy Brownie {No Beans, No Oil, No Flour, No Butter and Still FUDGY}

Yield: 4 large brownies

Serving Size: 1 brownie

Calories per serving: 193

Fat per serving: 4g

Carbs per serving: 30g

Protein per serving: 9g

The Ultimate Healthy Brownie {No Beans, No Oil, No Flour, No Butter and Still FUDGY}

Ingredients

  • 1/2 c coconut flour (I used Better Body Foods)
  • 1/2 c oat flour*
  • 1/2 c pumpkin puree
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 3 eggs, large
  • 2 tbsp. agave* (I used Better Body Foods)
  • 3 tbsp. unsweetened dark chocolate powder
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • stevia to taste (I used about 2 tsp)
    Optional Chocolate Glaze
  • 35g dark chocolate

Instructions

  1. Pre-heat oven to 350f and prepare an 8x8 inch baking pan with parchment paper.
  2. Mix all dry ingredients together.
  3. Add the pumpkin, agave and vanilla to the dry mixture and stir using a fork.
  4. Add in the eggs one and at time stirring with a fork until completely incorporated. The mixture will be very thick.
  5. Pour the brownie mixture into the pan and use your finger tips or a rubber spatula to press it evenly into the corners.
  6. Bake for 13-15 minutes.
  7. *If adding the chocolate glaze, melt chocolate in a double boiler and spread a thin layer over the top of the brownies once they are removed from the oven.
  8. Place brownies in the fridge for at least two hours before cutting into squares and serving.

Notes

Agave can be replaced with any sticky syrup such as maple syrup, brown rice syrup, honey or vitafiber.

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Heathy Strawberry Crumble Cheesecake Bars

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Heathy Strawberry Crumble Cheesecake Bars

Yield: 12 bars

Serving Size: 1 bar

Calories per serving: 116

Fat per serving: 5g

Carbs per serving: 10g

Protein per serving: 7g

Heathy Strawberry Crumble Cheesecake Bars

Ingredients

    First Layer and Crumble
  • 1/2 c oat flour or whole wheat flour
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 3 tbsp. unsweetened applesauce
  • 2 tbsp. baking stevia or sweetener of choice
  • 1/4 c coconut oil (I used Better Body Foods)
  • 3 tbsp. agave (I used Better Body Foods)
  • 1 egg
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • *optional 1 tbsp. sprinkles
    Cheesecake
  • 3/4 c greek yogurt
  • 1/4 c fatfree cream cheese
  • 3 tbsp. egg whites
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla)
  • 2 large strawberries
  • 1 tsp. stevia
  • 1 tsp. vanilla extract (I used Better Body Foods)

Instructions

  1. Pre-heat oven to 325f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.
  2. In a bowl, mix together all "crumble" dry ingredients.
  3. Melt the coconut oil and agave together and then add it to the dry mix using a fork to stir.
  4. Add remaining ingredients and continue mixing until a dough forms.
  5. Press half of the dough into the bottom of your baking pan and set a side.
  6. Blend all cheesecake ingredients together until smooth and pour into your baking pan over the first layer.
  7. Drop remaining dough in clumps over the cheesecake.
  8. Bake for 28-34 minutes or until a toothpick comes out fairly clean.
  9. Place in the fridge for 1 hour before cutting into 12 bars and serving.
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http://peanutbutterpluschocolate.com/heathy-strawberry-crumble-cheesecake-bars/

Healthy Sugar Cookie Fudge

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Healthy Sugar Cookie Fudge

Yield: 30 pieces

Serving Size: 1 piece

Calories per serving: 24

Fat per serving: 1g

Carbs per serving: 3g

Protein per serving: 1.5g

Healthy Sugar Cookie Fudge

Ingredients

  • 1 box sugar fee pudding mix (I used Jell-O Cheesecake Sugar Free Fat Free)
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla)
  • 1/2 c coconut flour (I used Better Body Foods)
  • 3/4 c unsweetened applesuace
  • 2 tbsp. vitafiber or sticky syrup (agave/honey/brown rice syrup)
  • 1 tbsp. coconut oil, melted (I used Better Body Foods)
  • 1 egg
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • stevia to taste
  • sprinkles (optional)

Instructions

  1. Pre-heat oven to 325f and prepare an 8x8 inch baking pan with non-stick spray.
  2. In a bowl, mix together all the dry ingredients.
  3. Add the wet ingredients and mix using a fork until a dough forms.
  4. Press the dough evenly into the pan and bake for 6-8 minutes.
  5. Let cool and place in the freezer for 30 minutes before cutting into 30 squares and serving.
  6. If storing in the freezer, let thaw for 10 minutes before serving.
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http://peanutbutterpluschocolate.com/healthy-sugar-cookie-fudge/

Healthy Chocolate Fudge Shortbread Cookies

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Healthy Chocolate Fudge Shortbread Cookies

Yield: 8 Cookies

Healthy Chocolate Fudge Shortbread Cookies

Ingredients

  • 1/2 c coconut flour (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Chocolate Peanut Butter Cup get 25% off using code PBCHOCO)
  • 3 tbsp. powdered peanut butter (I used Better Body Foods)
  • 3 tbsp. almond flour
  • 2 tbsp. vitafiber or sticky syrup (agave/honey/brown rice syrup)
  • 1 tbsp. unsweetened applesauce
  • 2 tbsp. water
  • 1 tsp. tapioca flour plus more for dusting
    Chocolate Fudge
  • 1 chocolate bar about 70g (I used Cocoa +)
  • 2 tsp. coconut oil (I used Better Body Foods)
  • 2 tsp. agave (I used Better Body Foods)

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together all the dry ingredients and then using a fork, mix in the wet ingredients.
  3. If dough is too sticky, add another teaspoon of tapioca flour.
  4. Dust a clean area with tapioca flour and roll out dough until it's about 1/8 inch thick.
  5. Use a cookie cutter or a glass to cut out circles. Dough should make about 8 cookies.
  6. Bake cookies for 10-12 minutes or until golden brown.
  7. Melt chocolate ingredients together until smooth.
  8. Dip the bottom of the cookies in the chocolate and place them upside down on a wire wrack.
  9. Transfer the wire wrack to the freezer until the chocolate hardens.
  10. Remove from the freezer and turn all the cookies right side up and drizzle with remaining chocolate.
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http://peanutbutterpluschocolate.com/healthy-chocolate-fudge-shortbread-cookies/

 

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