Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: July 2016

Dark Chocolate Super Seed Protein Bark

Chocolate! I whole heartily believe that human beings should have chocolate every single day in order to live a happy and healthy life!

If you are ever unsure how to use your chia seeds or quinoa, then this is the perfect recipe for you. Forget quinoa for dinner. Quinoa is much better enjoy with chocolate for dessert. If you would like to learn more about the health benefits of quinoa (which are a lot), check out this awesome article 27 Science-Backed Health Benefits of Quinoa. This article breaks down exactly what quinoa is, the history of quinoa and healthy impact it has on the body!

 


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For this recipe I made my own protein chocolate by mixing together chocolate protein powder, unsweetened dark cocoa powder, coconut oil and water thus making it SUGAR FREE!

 

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I used PEScience Select Gourmet Vanilla Protein Powder in the seed base of the bark and PEScience Select Chocolate Frosted Cupcake for the dark chocolate. You can get 30% off all PEScience products by using code PBCHOCO.

 

 

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Dark Chocolate Super Seed Protein Bark

Yield: 13-15 peices

Serving Size: 1 peice

Calories per serving: 63

Fat per serving: 4g

Carbs per serving: 4g

Protein per serving: 3g

Dark Chocolate Super Seed Protein Bark

A super food treat that's sweet and crunchy!

Ingredients

  • 1/2 c quinoa (raw)
  • 1/4 c sunflower seeds
  • 2 tbsp. chia seeds
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup
  • 1 tbsp. coconut oil, melted
    Chocolate
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 1 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. warm water

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together your seeds (quinoa, sunflower seeds, chia seeds) and protein powder. Stir in melted coconut oil and maple syrup until completely combined.
  3. Press your seed mixture evenly onto the baking sheet until about 1/4" thick.
  4. Bake for 14-16 minutes or until golden brown.
  5. Let cool completely.
  6. In a bowl, mix together your chocolate ingredients until smooth.
  7. Pour the chocolate over the baked seed mixture and use a spatula to spread the chocolate to the edges.
  8. Place in the freezer for 20-30 minutes before breaking into pieces and serving.
  9. Store in the freezer or refrigerator.

Notes

For vegan use PEScience Vegan Protein Powder.

http://peanutbutterpluschocolate.com/dark-chocolate-super-seed-protein-bark/

Healthy Peanut Butter Chocolate Protein Puppy Chow

Please tell me that I’m not the only one that’s addicted to 7-11 coffee. It’s a problem, I know–I’m dealing with it the best I know how (AKA, drinking it every single day of my life). But being an Exclusive Blend addict isn’t my only problem. Every time I walk into a 7-11 and head for their coffee bar ( yes, coffee bar, I needed to class it up a little) I am forced to walk past the snacks, which is impossible to avoid because they are EVERYWHERE. Every single day my eye is caught by one thing in particular, Muddy Buddies.

I decided today is the day that I make those delicious Muddy Buddies my own using my favorite peanut butter, a little chocolate and lots of protein powder!

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This super simple recipe will only take five minutes of your time and requires absolutely NO BAKING!  Yay!

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I used PEScience Chocolate Peanut Butter Cup whey protein to coat my puppy chow and I can only imagine Gourmet Vanilla Flavor or Milk Chocolate would also be amazing. Get 30% off PEScience products using code PBCHOCO.

Healthy Peanut Butter Chocolate Protein Puppy Chow

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 cups

Serving Size: 1/2 cup

Calories per serving: 182

Fat per serving: 8g

Carbs per serving: 19g

Protein per serving: 10g

Healthy Peanut Butter Chocolate Protein Puppy Chow

A healthy, high protein, crunchy snack in just five minutes.

Ingredients

  • 1/4 c peanut butter
  • 2 tbsp. dark chocolate chips
  • 1 tbsp. coconut oil
  • 1 tbsp. unsweetened cocoa powder
  • 3 c gluten free or whole wheat Chex (or cereal of choice)
  • 1/2 c protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)

Instructions

  1. In a microwave safe bowl, melt the peanut butter, coconut oil and chocolate chips together in 15 second intervals until smooth.
  2. Stir in cocoa powder.
  3. Place your Chex in a large bowl and pour your melted peanut butter mix over it.
  4. Use a spatula or wooden spoon to stir until the Chex are completely coated in the peanut butter.
  5. Pour your protein powder into the bowl and continue to stir until the protein is completely incorporated and coats all the cereal.
  6. Enjoy!

Notes

For vegan option use dairy free chocolate chips and vegan protein.

http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-protein-puppy-chow/

 

 

Healthy Double Chocolate Cookies {vegan} {high protein}

 

It’s safe to say that I have an obsession with chocolate–and peanut butter–and protein. I don’t go a day without these three things and why should I? I mean, not only are they delicious, they are also healthy for you.

Chocolate (especially raw cocoa powder) is loaded with antioxidants, peanut butter has tons of healthy fats and also tastes freakin’ delicious and protein powder is just the greatest gift you can give to your muscles.


So I took my three favorites things in the world and made the softest double chocolate protein cookies (AKA death by chocolate).

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Look at those chunks and all their chocolaty glory!

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I used my two favorite brands: PEScience and Nuts ‘N More. Protein powder (especially whey) can be tricky to bake with but I’ve found that PEScience not only tastes absolutely amazing and they have an huge assortment of flavors but it bakes well too! Get 30% off all PEScience products when using code PBCHOCO.

Nuts N’ More is hands down, my favorite peanut butter (and I’m not even being paid to say that!) for a few reasons.

  1. The taste and texture are out of this world and incomparable to other brands!
  2. The MACROS! Oh my gawd the macros are insane. I do IIFYM and Nuts ‘N More is a  freaking blessing because it only contains 10g of fat per 2 tablespoons (that’s about 6g less than the leading brand).
  3. There’s a chocolate flavor–WIN!

Unfortunately, I do not have a discount code for you with the peanut butter. I buy mine from VitaCost.com because it’s the cheapest and they deliver the next day!

Anyway, I know what you came here for–this delicious recipe!

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It goes great with almond milk!

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Be careful not to drop your cookie in the cup like I did! Oops!

 

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That melty chocolate though…

 

Healthy Double Chocolate Cookies {vegan} {high proein}

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 17 Cookies

Serving Size: 1 Cookie

Calories per serving: 146

Fat per serving: 7g

Carbs per serving: 12g

Protein per serving: 9g

Healthy Double Chocolate Cookies {vegan} {high proein}

Death by chocolate healthy protein cookies! So delicious, you can't just have one!

Ingredients

  • 1 c peanut butter (I used chocolate flavored peanut butter)
  • 2 scoops protein (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1/3 c coconut sugar
  • 1/4 c oat flour (coconut flour for Paleo)
  • 3 tbsp. special dark unsweetened cocoa powder
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/3 c dark chocolate chunks
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • flaked salt for sprinkling

Instructions

  1. Pre-heat your oven to 350f and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together all your dry ingredients (protein, oat flour, cocoa powder, coconut sugar, baking powder and soda).
  3. Use a fork to fold in your peanut butter until a dry, clumpy dough forms.
  4. Add your pumpkin puree 1 tablespoon at a time until your reach a cookie dough consistency. This will very depending on the peanut butter you use.
  5. Fold in chocolate chips.
  6. Use a cookie scoop to drop the cookie dough on the baking sheets. Press them down slightly using your fingers.
  7. Bake for 5-6 minutes. DO NOT OVER BAKE or they will be dry.
  8. Remove from the oven and sprinkle with flaked salt if desired.
  9. Let cool on sheet for 5 minutes before transferring to a wire rack and cooling for another 10 minutes.
  10. These will keep in an air tight container for many days.
  11. Enjoy!

Notes

Macros will vary depending on the brand of peanut butter and chocolate chips you use.

http://peanutbutterpluschocolate.com/healthy-double-chocolate-cookies-vegan-high-protein/

Blueberry Chocolate Protein Donuts

I woke up this morning with a very serious case of the Mondays. Can we just go back to the weekend full of donuts and Netflix? No, I needed to take Monday seriously and get some work done, so I compromised (with myself) and made Healthy Blueberry Protein Donuts.

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I got the new Frosted Chocolate Cupcake Whey Protein from PEScience in the mail last week and it is holy freaking cow, delicious. It’s safe to safe this might be my new favorite protein flavor. Want to try it out yourself? You can get 30% off using code PBCHOCO at checkout.


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These deliciously moist donuts are glazed with a super simple Blueberry Lemon Sauce. Mmmm….

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Blueberry Chocolate Protein Donuts

Yield: 5 donuts

Serving Size: 1 donut

Calories per serving: 136

Fat per serving: 5g

Carbs per serving: 13g

Protein per serving: 9g

Blueberry Chocolate Protein Donuts

Super moist baked chocolate protein donuts topped with blueberries and a fresh blueberry lemon sauce.

Ingredients

  • 1/2 c oat flour
  • 1 scoop frosted chocolate cupcake protein powder (PEScience 30% off PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/4 c pumpkin puree
  • 2 tbsp. unsweetened cocoa powder
  • 1 egg, whole
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 c fresh or frozen blueberries
  • Blueberry Lemon Sauce
  • 1/4 c fresh or frozen blueberries
  • juice from 1/2 lemon
  • 2 tbsp. sugar-free maple syrup

Instructions

  1. Pre-heat oven to 325f and prepare a donut pan with non-stick spray.
  2. In a bowl, mix together all dry ingredients.
  3. Stir in the pumpkin puree, syrup and melted coconut oil until smooth.
  4. Whisk egg in a separate bowl and then it to your chocolate stirring just until combined.
  5. Place batter into a plastic Ziploc bag or piping bag and snip the corner.
  6. Fill the donut molds with batter. Mine filled 5 molds.
  7. Sprinkle blueberries over the top of the donuts, about 5-7 blueberries each.
  8. Bake for 9-10 minutes.
  9. While donuts are cooling, prepare your sauce.
  10. Place all sauce ingredients into a small frying pan on medium-low heat.
  11. Cook for 2-3 minutes or until blueberries are soft enough to mash. Use a wooden spoon to made blueberries while stirring.
  12. Turn onto very low heat and let simmer for another 2-3 minutes.
  13. Remove from heat and let cool for a few minutes before pressing the sauce through a strainer to remove the larger chunks.
  14. Drizzle sauce over donuts and enjoy.
http://peanutbutterpluschocolate.com/blueberry-chocolate-protein-donuts/

 

Healthy Three Ingredient Strawberry Frozen Yogurt

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Healthy Three Ingredient Strawberry Fro-Yo

Yield: 3 servings

Serving Size: 1/3 of the recipe

Calories per serving: 52 calories

Fat per serving: 0g

Carbs per serving: 11g

Protein per serving: 2g

Healthy Three Ingredient Strawberry Fro-Yo

Ingredients

  • 12-15 frozen strawberries
  • 1/4 c greek yogurt (full fat coconut milk for vegan)
  • 1/4 sugar-free maple syrup or sticky syrup

Instructions

  1. Place all ingredients in a food processor or high speed blender until smooth. You may need to stop and scrape the sides and then continue blending.
  2. Enjoy as is or for a more "ice cream" like texture, pour the fro-yo into an air tight container and place it in the freezer for 3-5 hours or until frozen.
  3. Let sit at room temperature for 5 minutes before serving.
  4. Enjoy!
http://peanutbutterpluschocolate.com/healthy-three-ingredient-strawberry-frozen-yogurt/

Chocolate Banana Bread French Toast {high protein}

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Chocolate Banana Bread French Toast {high protein}

Yield: 3 servings

Serving Size: 3 peices of french toast with chocolate ganache

Calories per serving: 296

Fat per serving: 8g

Carbs per serving: 36g

Protein per serving: 23g

French Toast like you have never had it before!

Ingredients

  • 2 ripe bananas
  • 2 eggs, whole
  • 1/2 c egg whites
  • 1/4 c coconut sugar
  • 1/4 c sugar free maple syrup or sticky syrup of choice
  • 1/4 c almond milk
  • 1/4 c powdered peanut butter
  • 1/4 c almond flour
  • 1 scoop whey protein (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 2 tbsp. cocoa powder
  • 2 tbsp. coconut flour
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
    For the French Toast
  • 1 egg, whole
  • 2 tbsp. almond milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
    For the Chocolate Ganache
  • 1/4 scoop chocolate protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 1 tbsp. cocoa powder
  • 1 tbsp. sugar free maple syrup
  • 1-2 tbsp. water

Instructions

  1. For the banana bread, pre-heat to 350f and prepare a loaf pan with non-stick spray.
  2. In a mixer, beat the bananas, eggs, coconut sugar, almond milk, sugar free maple syrup and vanilla extract until fluffy.
  3. In a separate bowl, mix the flours, powdered peanut butter, baking powder and protein powder together.
  4. Slowly add the banana mixture to your dry mix while stirring. Mix just until combined.
  5. Pour the batter into your prepared loaf pan and bake for 50-60 minutes or until a tooth pick comes out clean.
  6. Let cool completely before cutting the bread into 9 slices.
  7. In a shallow bowl, whisk together your egg, almond milk, vanilla extract and cinnamon.
  8. Dip each piece of bread into the mixture until completely coated.
  9. Cook each piece in a frying pan, prepared with non-stick spray on medium heat.
  10. Cook until golden brown, flip and cook the other side until golden brown.
  11. Mix together your ganache and drizzle over french toast.
  12. Enjoy!

Notes

Macros do not include banana and blueberry toppings.

http://peanutbutterpluschocolate.com/chocolate-banana-bread-french-toast-high-protein/

Blueberry Chocolate Chia Seed Protein Pudding

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Blueberry Chocolate Chia Seed Protein Pudding

Yield: 2 servings

Serving Size: half the recipe

Calories per serving: 223

Fat per serving: 10g

Carbs per serving: 16g

Protein per serving: 17g

Blueberry Chocolate Chia Seed Protein Pudding

Ingredients

    Chocolate Pudding
  • 1/2 c almond milk
  • 1 1/2 tbsp. chia seeds
  • 1 tbsp. cocoa powder
  • 1 tbsp. all natural sugar free maple syrup
  • 1 scoop protein powder (PEScience Milk Chocolate 30% off code PBCHOCO)
    Blueberry Pudding
  • 1/4 c blueberries
  • 2 tbsp. all natural sugar free maple syrup
  • juice of 1/2 a lemon
  • 1/4 c plus 2 tbsp. almond milk
  • 1 1/2 tbsp. chia seeds

Instructions

  1. To make the chocolate pudding layer, place all chocolate pudding ingredients (except protein powder) into a high speed blender until smooth. You may need to stop and scrape the sides a few times. (Mine was almost smooth, a few chia seeds got away from me)
  2. Add your protein powder and continue blending until completely incorporated.
  3. Put the chocolate pudding in a jar, cover and place in the refrigerator for 2-4 hours or overnight.
  4. To make your blueberry pudding layer, place the blueberries, syrup and lemon juice in a small frying pan and turn on medium-low heat.
  5. Once bubbles start to form, use a spatula to smash the berries and release juices.
  6. Simmer for 2-3 minutes and then remove from heat and let cool for 5 minutes.
  7. Add your blueberry mixture and almond milk into a blender and pulse until combined then pour it into a jar.
  8. Stir in your chia seeds, cover and place in the refrigerator for 2-3 hours or overnight.
  9. To assemble your pudding, scoop a spoonful of chocolate pudding into a cup and then add a spoonful of blueberry pudding on top of it. Top with more berries if desired.
http://peanutbutterpluschocolate.com/blueberry-chocolate-chia-seed-protein-pudding/

Barely Baked Oatmeal Fig Bars {high protein}

 

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Barely Baked Oatmeal Fig Bars {high protein}

Yield: 9 bars

Serving Size: 1 bar

Calories per serving: 115

Fat per serving: 4g

Carbs per serving: 15g

Protein per serving: 5g

Barely Baked Oatmeal Fig Bars {high protein}

These Almond Butter Fig Bars are just barely baked so they keep their deliciously gooey melt-in-your-mouth texture.

Ingredients

  • 1/2 c old fashion oats
  • 1/4 c quick oats
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 2 tbsp. all natural sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1/4 c almond butter
  • 12 dried black mission figs
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder

Instructions

  1. Pre-heat your oven to 350f and prepare a glass dish or baking pan with parchment paper (mine was about 8x8 inches).
  2. Place your figs, almond butter, vanilla and maple syrup into a food processor or high performing blender on high until almost smooth. (I like small chunks of fig)
  3. In a bowl mix together your oats, protein, coconut sugar and baking powder.
  4. Add your fig/almond butter mixture into the bowl and use your hands to fold the ingredients together until completely incorporated.
  5. Press the dough evenly into the bottom of the baking dish.
  6. Bake for 8-9 minutes.
  7. Remove and let cool completely before cutting into 9 squares and serving.
  8. Enjoy!
http://peanutbutterpluschocolate.com/barely-baked-oatmeal-fig-bars-high-protein/

Blackberry Lime Passion Tea with Chia

I have recently discovered how delicious chia is in a beverage. I’ve always just sprinkled it over some oats, made some chia jam or pudding. Watch out chia pudding, there’s a new chia craze in town, chia tea!

I’m on my ninth year working for Starbucks (#tobeapartner) so you can only imagine how much Teavana Tea I have collected over the years–like loads of it. I decided to start incorporating it into some of my recipes to ya know, try and clean out my kitchen cabinets a bit.

Last week I made an incredible Orange Green Tea Lemonade with Chia for another company and it was so tasty I started dreaming up other flavor combinations. I decided to combine my favorite fruits with my favorite Starbucks Tea, thus giving me the most delicious (and healthiest) tea I have ever had to drink…IN MY LIFE!


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Blackberry Lime Passion Tea with Chia

Yield: 3 servings

Serving Size: about 3/4 cup

Calories per serving: 81

Fat per serving: 3

Carbs per serving: 11

Protein per serving: 3

Blackberry Lime Passion Tea with Chia

Relax on a hot summer day with a refreshing Blackberry Lime Passion Tea with Chia, full of antioxidants and calcium!

Ingredients

  • 2 limes
  • 1/2 c blackberries
  • 2 tea bags (Teavana Passion Tea)
  • 2 tbsp. chia seeds (Better Body Foods)
  • 2 c filtered water
  • *optional 2 tbsp. honey or sweetener (I like mine tart so I didn't add any)

Instructions

  1. First gel your chia seeds by mixing them with 1 cup of water. Cover and let sit for at least 2 hours.
  2. Steep tea for 5 minutes, remove bags and let cool.
  3. Place limes and blackberries in a juicer. If you don't have a juicer you can removed the lime peels and place the limes and blackberries in a blender on high. Strain out liquid and add it to your tea.
  4. Mix together your juice, chia gel water, tea and sweetener if adding any.
  5. Place in the refrigerator for 2 hours before serving.
http://peanutbutterpluschocolate.com/raspberry-lime-passion-tea-with-chia/

Chocolate Chip Energy Bars {high protein}

I believe today is world chocolate day and there’s chocolate chips in these bars so that works, right? In my world, every day is chocolate day, even if it’s tiny chocolate chips. Chocolate. Every. Day.

Most of my recipes start out as experiments, so when these came together after just five ingredients (yes, five simple ingredients), I couldn’t wait to share this super simple recipe with you guys.

Peanut butter, maple syrup, oats, protein and chocolate chips! That’s all you need to make these delicious energy bars.


 

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Chocolate Chip Energy Bars {high protein}

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 bars

Serving Size: 1 bar

Calories per serving: 259

Fat per serving: 10g

Carbs per serving: 26g

Protein per serving: 17g

Chocolate Chip Energy Bars {high protein}

These high protein, five ingredients energy bars are a perfectly sweet way to start your day!

Ingredients

  • 1 c old fashion oats
  • 1/4 c plus 2 tbsp. peanut butter (I used Nuts 'N More)
  • 3 tbsp. all natural sugar-free maple syrup*
  • 1 scoop protein powder (I used PEScience Cookies and Cream 30% OFF code PBCHOCO)*
  • 2 tbsp. mini chocolate chips*

Instructions

  1. Place all ingredients (except chocolate chips) in a food processor or high performing blender.
  2. Pulse just until combined.
  3. Remove blades and fold in chocolate chips.
  4. Press dough into a small pan about lined with parchment paper (about 8x8 or smaller).
  5. Place in the freezer for 30 minutes before cutting into squares and serving.

Notes

For vegan use dairy free chocolate chips and protein. Vanilla and chocolate flavored protein powders will also taste great! Maple syrup can be replaced by any sticky syrup (agave, honey or brown rice syrup) however, macros will change.

http://peanutbutterpluschocolate.com/chocolate-chip-energy-bars-high-protein/

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