Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: June 2016 (page 1 of 2)

Healthy Lemon Blueberry Cupcakes {High Protein}

Summer is officially here! I know this because it’s 103 degrees outside and I can’t walk from my house to my car without breaking a sweat. The good news is blueberry and lemon flavored everything is totally in right now, so I decided to jump on the bandwagon make some deliciously healthy cupcakes topped with greek yogurt protein frosting!

If you are asking yourself if these are healthy enough to eat for breakfast, the answer is yes, yes, yes! I can’t think of a better way to start your day than having oats, eggs, berries and protein first thing in the morning!

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Healthy Lemon Blueberry Cupcakes {High Protein}

Yield: 9 cupcakes

Serving Size: 1 cupcake

Calories per serving: 158

Fat per serving: 5g

Carbs per serving: 14g

Protein per serving: 14g

Healthy Lemon Blueberry Cupcakes {High Protein}

Ingredients

  • 1/2 c coconut flour
  • 1/2 c oat flour
  • 1/4 c almond flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/4 c unsweetened applesauce
  • 1/4 c all natural sugar free maple syrup or pure maple syrup
  • 1/2 c egg whites
  • 2 eggs, whole
  • 1/4 c unsweetened almond milk
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/2 c fresh or frozen blueberries
    Greek Yogurt Protein Frosting
  • 2 single serving containers vanilla greek yogurt
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)

Instructions

  1. Pre-heat oven to 350f and prepare a cupcake tin with cupcake papers.
  2. In a large bowl, mix all dry ingredients together.
  3. In another bowl, whisk together all wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Try not to over mix.
  5. Fold in blueberries.
  6. Fill cups with batter (should fill about 9).
  7. Bake for 17-19 minutes.
  8. Let cool completely before mixing together the frosting ingredients.
  9. Decorate cupcakes and top with blueberries and sprinkles if desired.
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http://peanutbutterpluschocolate.com/healthy-lemon-blueberry-cupcakes-high-protein/


 

Vanilla Strawberry Protein Pudding Pops

If you are looking for a quick and simple popsicle recipe, then you are going love these super simple instant pudding popsicles. When it comes to my diet, I try and stick to eating mainly whole foods and all natural ingredients but every once in a while I like to indulge (without actually indulging in calories) in the artificially flavored stuff. Life is short and having a instant pudding on occasion is not going to kill you–or make you fat.

 

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Vanilla Strawberry Protein Pudding Pops

Yield: 3 popsicles

Serving Size: 1 Popsicle

Calories per serving: 148

Fat per serving: 5g

Carbs per serving: 14g

Protein per serving: 9g

Vanilla Strawberry Protein Pudding Pops

Ingredients

  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 package sugar-free instant vanilla pudding
  • 1 + 3/4 c unsweetened almond milk
  • 5 strawberries
  • 3 tbsp. dark chocolate chips

Instructions

  1. Cut stems off strawberries and blend 3 of the strawberries with almond milk until smooth.
  2. Place the strawberry almond milk in a bowl and add the instant pudding mix. Whisk until a thick pudding forms.
  3. Stir in the protein powder.
  4. Cut the remaining strawberries into slices and evenly distribute them into the popsicle molds.
  5. Pour pudding mix into molds and sprinkle with chocolate chips.
  6. Place in the freezer for 4-6 hours before removing from molds and serving.
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http://peanutbutterpluschocolate.com/vanilla-strawberry-protein-pudding-pops/


Strawberry Chia Pudding {Gluten Free & Paleo}

Confession time: I just recently started enjoying chia seeds. I know, I know, chia seeds are amazing, they are powerful and just so dang good for you–basically every health nut’s dream seed. So then why did it take me so long to jump on the bandwagon? Well, besides the fact that I am huge klutz and chia seeds always seem to find their way into every nook and cranny in my kitchen, I once had an epic ‘chia baking fail’ and it’s haunted me ever since.

Earlier this week I was struck with a random act of  courage while cleaning out my pantry I found two containers of chia seeds hiding in the way back. I dusted them off and decided I would give it go–starting off with the simplest of ‘chia seed’ recipes of course, Chia Pudding!

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Strawberry Chia Pudding {Gluten Free & Paleo}

Yield: 2 servings

Serving Size: half the recipe

Calories per serving: 216

Fat per serving: 11

Carbs per serving: 23

Protein per serving: 7

Strawberry Chia Pudding {Gluten Free & Paleo}

Ingredients

  • 1 c unsweetened almond milk
  • 1/4 c chia seeds (I used Better Body Foods)
  • 3 strawberries
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1-2 tbsp. agave (I used Better Body Foods)

Instructions

  1. Rinse strawberries and cut off stems.
  2. Place strawberries, almond milk, vanilla and agave in a blender on high until smooth.
  3. In a bowl, whisk together the blended strawberry milk and chia seeds.
  4. Cover bowl and place in the refrigerator for 4-6 hours before serving.
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http://peanutbutterpluschocolate.com/strawberry-chia-pudding-gluten-free-paleo/

Peanut Butter Stuffed Double Chocolate Pop tarts

 

Pop Tarts! Pop Tarts! Pop Tarts!

I had to say it three times because I am so excited to share these pop tarts with you for three reasons:

Because chocolate.


Because peanut butter.

Because high in protein.

Pop tarts were a popular after school snack in our household growing up and nothing makes me more nostalgic than eating a sugar filled treat from my childhood. Now that I’m older and a bit wiser, I’ve realized that snacking on store bought pop tarts is not doing my health many favors. As delicious and flaky as those boxed pop tarts are, I would pick a homemade and all natural high protein pop tart any day of the week.

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Homemade pop tarts never disappoint but this is the first time I’ve made chocolate and peanut butter pop tarts with decadent fudge frosting and so for that reason alone they are just better. Because everything is better with chocolate. Am I right?

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If you love to eat dessert for breakfast than these pop tarts are perfect for you. Sugar free and high in protein–that’s good enough for me to eat for any meal of the day!

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I like to think I’m an artist and that’s why everything I bake tastes absolutely amazing but really PEScience Select protein powders (you have probably noticed that I use this product in just about every recipe) just has the most incredible flavors and baking with a quality protein powder will always produce the best results.

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Peanut Butter Stuffed Double Chocolate Pop tarts

Yield: 3 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 302

Fat per serving: 15g

Carbs per serving: 24g

Protein per serving: 17g

Peanut Butter Stuffed Double Chocolate Pop tarts

Ingredients

    Dough
  • 1/2 c + 1 tbsp. oat flour
  • 1/4 c brown rice flour
  • 2 tbp. almond flour
  • 16g protein powder (I used PEScience Peanut Butter Cup 30% off using code PBCHOCO)
  • 3 tbsp. all natural sugar free maple syrup (agave or brown rice syrup will also work)
  • 2 tbsp. unsweetened applesauce
  • 1 tbsp. earth balance buttery spread, room temp (can be replaced with coconut oil)
  • 1 tbsp. unsweetened cocoa powder (I used special dark)
  • 1 tsp. vanilla extract
  • pinch stevia
    Filling
  • 16g protein powder (I used PEScience Peanut Butter Cup)
  • 2 tbsp. peanut butter (I used Nuts 'N More)
    Frosting
  • 3 tbsp. all natural sugar free maple syrup
  • 1 tbsp. unsweetened cocoa powder
  • 2 tsp. coconut oil, melted
    Topping
  • chocolate sprinkles

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. Using a fork, mix together 1/2 c oat flour, brown rice flour, almond flour, protein powder, cocoa powder and stevia.
  3. Mix in the maple syrup, applesauce, vanilla extract and buttery spread until a dough forms.
  4. Fold in 1 tbsp. oat flour.
  5. Roll the dough into a ball and using a rolling pin, roll it flat between two pieces of parchment paper until about 1/8 inch thickness.
  6. Cut dough into rectangles, about 3 1/2 x 2 1/2 inches. Reroll scraps and repeat until you have used all the dough.
  7. Place all of your rectangle pieces on the prepared parchment paper while your prepare your filling.
  8. Mix together the peanut butter and protein powder until smooth.
  9. Place a heaping tablespoon onto the center of 3 of your rectangles. Cover with remaining rectangles and use a fork to press all sides together.
  10. Brush entire pop tart with egg wash (1 egg, whisked).
  11. Bake for 7 minutes.
  12. Let cool completely before mixing your frosting together and decorating and topping with sprinkles.

Notes

For vegan use a super food protein blend and omit egg wash.

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http://peanutbutterpluschocolate.com/peanut-butter-stuffed-double-chocolate-pop-tarts/

If you love this recipe, don’t forget to save it on Pinterest!

 

 

Chunky Monkey Edible Protein Cookie Dough

 

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Chunky Monkey Edible Protein Cookie Dough

Serving Size: 2

Calories per serving: 272

Fat per serving: 10g

Carbs per serving: 30g

Protein per serving: 17g

Chunky Monkey Edible Protein Cookie Dough

Ingredients

  • banana
  • coconut flour
  • protein powder
  • chunky peanut butter
  • powdered peanut butter
  • dairy free chocolate chips
  • stevia

Instructions

  1. Full recipe and instructions can be found in Cookie Dough for the Health Nut eBook. Buy Now
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http://peanutbutterpluschocolate.com/chunky-monkey-edible-protein-cookie-dough/

Cookie Dough for the Health Nut eBook


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Buy Now

Chocolate Peanut Butter Pudding Protein Popsicles

 As much as I love baking, I also really love easy, no brainer recipes–especially if it consists of me not having to turn on the oven in this valley heat. I saw the “pudding pops” on the back of the instant pudding box and I knew it would be my next popsicle venture.

If you aren’t into the artificial sweeteners then stick with the full sugar/fat instant pudding mix.

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Chocolate Peanut Butter Pudding Protein Popsicles

Yield: 4 popsicles

Serving Size: 1 Popsicle

Calories per serving: 156

Fat per serving: 7g

Carbs per serving: 12g

Protein per serving: 13g

Chocolate Peanut Butter Pudding Protein Popsicles

Ingredients

  • 1 box sugar free, fat free instant pudding mix
  • 1 1/4 c cold unsweetened almond milk
  • 1 scoop protein powder (I used PEScience Peanut Butter Cup 30% off using code PBCHOCO)
  • 1 tbsp. unsweetened cocoa powder
  • 4 tbsp. peanut butter (I used Nuts 'N More)

Instructions

  1. Whisk together the pudding mix and cold almond milk for two minutes until a pudding forms.
  2. Stir in the protein powder and cocoa powder until completely incorporated.
  3. Fill 4 popsicle molds half way up with the pudding.
  4. Put 1 tablespoon of peanut butter over the pudding and then top with another layer of pudding until the mold is full.
  5. Insert popsicle sticks and place in the freezer for at least 4 hours before serving.

Notes

To remove the popsicles from the mold, run it under warm water for 30 seconds before removing.

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http://peanutbutterpluschocolate.com/chocolate-peanut-butter-pudding-protein-popsicles/

Healthy Raspberry Swirl Mini Protein Cheesecakes

I like to pretend it’s National Cheesecake Day most days of the week. The only problem with that is the calories add up faster than I can eat the dang thing; which is why I usually opt for a protein cheesecake made with half greek yogurt and topped with something delicious.

Just like eating cheesecake for dessert most days of the week, I have another habit I can’t seem to kick–buying every bit of produce I see at the grocery store.  I have zero self control because I can’t seem to come home from a shopping trip without having bought  copious amounts of fruit, like way too much fruit–like more fruit than any human being could possibly devour before it goes bad–too much fruit. To make a little extra room in my refrigerator, I topped my protein cheesecake with raspberries and it was glorious!

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Healthy Raspberry Swirl Mini Protein Cheesecakes

Yield: 10 mini cheesecakes

Serving Size: 1 mini cheesecake

Calories per serving: 57

Fat per serving: 1

Carbs per serving: 4

Protein per serving: 8

Healthy Raspberry Swirl Mini Protein Cheesecakes

Ingredients

  • 3/4 c greek yogurt (I used vanilla flavored)
  • 3/4 c fat free cream cheese (can be replaced with full fat)
  • 1 tsp. cornstarch
  • 1/4 c egg whites
  • 2 eggs
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off using code PBCHOCO)
  • 1 tsp. vanilla extract
  • 2 tsp. stevia (optional)
    Raspberry Swirl
  • 1/2 c fresh raspberries
  • 1 tsp. maple syrup

Instructions

  1. Pre-heat oven to 400f and prepare a cupcake pan with 10 liners.
  2. Place the berries and maple syrup in a blender on high until a puree forms.
  3. Strain out the seeds using a metal mesh strainer (optional) and then set a side.
  4. Place the yogurt and cream cheese in a blender on high until smooth.
  5. Add remaining ingredients one at a time, blending in between each.
  6. Pour cheesecake evenly into the liners (about 1/4 c each).
  7. Place 4 small spoonful's of the raspberry puree on the top of each cheese cake and then use a knife to swirl them together.
  8. Bake for 17-18 minutes.
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http://peanutbutterpluschocolate.com/healthy-raspberry-swirl-mini-protein-cheesecakes/

Healthy Carrot Cake Cookies with Cream Cheese Frosting

I didn’t even feel guilty for eating almost an entire batch of cookies in one sitting. In fact,  I feel like such a good girlfriend because I managed to save one for my boyfriend–he loved them by the way!

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I always get little worried when making protein cookies that they could possibly come out with a rubbery texture but these Protein Carrot Cake Cookies are a perfect combination of soft and chewy (which is why I ate so many).

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Healthy Carrot Cake Cookies with Cream Cheese Frosting

Yield: 9 cookies

Serving Size: 1 cookie with frosting

Calories per serving: 85

Fat per serving: 4

Carbs per serving: 9g

Protein per serving: 5g

Healthy Carrot Cake Cookies with Cream Cheese Frosting

Ingredients

  • 1/2 c oat flour
  • 3 tbsp. quick oats
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% off code PBCHOCO)
  • 1 c raw grated carrots (about 2 large carrots)
  • 1/4 c sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. coconut oil, melted (I used Better Body Foods)
  • 1 tbsp. pumpkin puree
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • pinch of salt
    Cream Cheese Frosting (omit if vegan)
  • 3 tbsp. protein powder (I used PEScience Gourmet Vanilla)
  • 1 tbsp. sugar free maple syrup
  • 1 tbsp. unsweetened vanilla almond milk
  • 1 tbsp. low fat cream cheese

Instructions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together all the dry ingredients.
  3. Stir in melted coconut oil, maple syrup and pumpkin puree until smooth.
  4. Add the grated carrots and continue stirring until a dough forms (should be very thick and moist).
  5. Use a cookie scoop to place 9 cookie dough balls on the parchment paper about 3 inches apart.
  6. Wet your fingers and press the balls flat.
  7. Bake for 14-15 minutes.
  8. While cookies are cooling, mix together all your frosting ingredients and place the frosting in a zip lock bag. Cut the corner of the bag to create a small hole for piping.
  9. Decorate cookies and enjoy!

Notes

*Store cookies in the refrigerator **Omit frosting if vegan

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http://peanutbutterpluschocolate.com/healthy-carrot-cake-cookies-with-cream-cheese-frosting/

Healthy Giant Chocolate Chip Peanut Butter Protein Cookie

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Healthy Giant Chocolate Chip Peanut Butter Protein Cookie

Yield: 1 giant cookie, serves 4

Serving Size: 1/4 of the cookie

Calories per serving: 200

Fat per serving: 9g

Carbs per serving: 14g

Protein per serving: 14g

Healthy Giant Chocolate Chip Peanut Butter Protein Cookie

Ingredients

  • 1/4 c almond flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c powdered peanut butter (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience 30% off code PBCHOCO)
  • 2 tbsp. natural peanut butter
  • 1/4 c sugar free maple syrup (can be replaced with honey, agave or brown rice syrup)
  • 1 tbsp. unsweetened applesauce
  • 1 egg yolk
  • 2 tbsp. chocolate chips
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. stevia* optional
  • 1/8 tsp. salt

Instructions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together all dry ingredients and in a separate bowl, stir together all the wet ingredients.
  3. Add the wet ingredients to the dry and use a fork to mix until a dough forms.
  4. Use your hands to create a large ball of dough and then place it between two pieces of parchment paper.
  5. Using a rolling pin, roll the ball flat into a giant cookie.
  6. Sprinkle with chocolate chips.
  7. Bake for 17-20 minutes or until golden brown.
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http://peanutbutterpluschocolate.com/healthy-giant-chocolate-chip-peanut-butter-protein-cookie/

Healthy Cream Filled Baked Donuts {doughnuts}

 

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Healthy Cream Filled Baked Donuts {doughnuts}

Yield: 7-8 doughnuts

Serving Size: 1 doughnut (nutrition facts are approximate)

Calories per serving: 185 calories

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 8g

Healthy Cream Filled Baked Donuts {doughnuts}

Ingredients

  • 1 c plus 2-4 tbsp. whole wheat flour
  • 1/2 c protein powder (I used PEScience Gourmet Vanilla get 30% off using code PBCHOCO)
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 tsp. salt
  • 1 tsp. vanilla (I used Better Body Foods)
  • 1 tsp. stevia
  • 1 packet instant yeast
  • 2/3 c almond milk or milk of choice (110f)
  • 2 egg yolks
  • 3 tbsp. coconut oil
    Filling
  • 1/2 packet of sugar free instant vanilla pudding
  • 1/2 scoop milk chocolate protein powder (I used PEScience)
  • 1/2 scoop gourmet vanilla protein powder (I used PEScience)
  • 1 tbsp. unsweetened dark cocoa powder
  • 3/4 c almond milk
    Drizzle
  • 1/4 scoop milk chocolate protein powder (I used PEScience)
  • 1/2 tbsp. unsweetened dark cocoa powder
  • 1 tbsp. coconut oil (melted)
  • 1-2 tbsp. water

Instructions

  1. In a bowl, mix together 1 cup flour, protein powder, stevia, salt and yeast.
  2. Stir in warm milk, oil, egg yolks and vanilla.
  3. With an electric mixer on high, beat for 2 minutes.
  4. Stir 1/4 cup flour, 2 tablespoons at a time until dough holds together.
  5. Remove dough and knead 50 times on a floured surface.
  6. Let dough rest for 10 minutes.
  7. Roll dough 1/2 inch thick and cut our circles (I used a glass). Re-roll remaining dough.
  8. Place cut circles on a baking sheet lined with parchment paper.
  9. Cover and place in a warm place for 45 minutes.
  10. Prepare your filling by whisking together instant pudding mix and milk for two minutes.
  11. Let sit for 5-10 minutes.
  12. Once pudding is set, separate the pudding into two bowls.
  13. In one bowl, stir in the vanilla protein powder until completely incorporated and then pour the filling into a piping bag with a long slender tip--set a side.
  14. In the second bowl, stir in the chocolate protein powder and cocoa powder until completely incorporated and then pour the filling into a piping bag with a long slender tip--set a side.
  15. After 45 minutes and your doughnuts have become puffy, bake for 8 minutes and 375f.
  16. Remove from oven and immediately fill doughnuts by pressing the tip into the side of the doughnut and filling.*
  17. Stir your drizzle ingredients together and decorate doughnuts.
  18. Serve immediately.

Notes

*I used the end of my baking thermometer to poke a hole in the side of the doughnut before filing.

Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-cream-filled-baked-donuts-doughnuts/

These doughnuts were inspired by http://www.jennycancook.com/

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