Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: September 2016

Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies

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But first I have something to announce—The Backstreet Boys now have a residency in Las Vegas! For those of you who don’t know, I am from Las Vegas and go back home quite often so this is like a present from the Gods! Ahh, I am a happy, happy girl right now!


 

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Back to the recipe (which is really why you are reading this). The only thing I love more than Nick Carter is peanut butter and chocolate—add pumpkin and I will be your slave.

 

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Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 105

Fat per serving: 5g

Carbs per serving: 9g

Protein per serving: 7g

Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1/4 c coconut sugar
  • 1/2 c peanut butter (I used Nuts 'N More White Chocolate)
  • 1/4 plus 2 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Chocolate
  • 1/4 c sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with non-stick spray.
  2. In a bowl, sift all dry ingredients together.
  3. In another bowl, stir together peanut butter, pumpkin and vanilla then add to your dry ingredients and stir until completely combined.
  4. Use a cookie scoop to make 14 rounded cookies. Place them on the baking sheet about 1" apart and press them down slightly using your fingertips.
  5. Bake for 5-6 minutes.
  6. Once cooled, melt chocolate and dip cookies and then place them on a piece of parchment paper and into the freezer until the chocolate hardens.
  7. Store in the fridge.
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http://peanutbutterpluschocolate.com/utterly-soft-healthy-peanut-butter-chocolate-dipped-cookies/

Healthy Single-Serving Peanut Butter Chocolate Chip Cake

I don’t have a lot to say about this decadent cake for one.

 

And honestly, I do I even need to?

 


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I mean, it’s a peanut butter cake with chocolate chips—no sharing required! I think it speaks for itself.

 

I will say that this cake was not made in a microwave because frankly, I really don’t care for microwaved cake. If I’m going to have cake, I’m going to take the extra few minutes and let it bake itself to perfection in the oven!

 

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You’re welcome!

 

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Healthy Single-Serving Peanut Butter Chocolate Chip Cake

Yield: 1

Serving Size: 1

Calories per serving: 392

Fat per serving: 23g

Carbs per serving: 26g

Protein per serving: 20g

Healthy Single-Serving Peanut Butter Chocolate Chip Cake

An easy recipe for a single serving healthy peanut butter cake with chocolate chips made using only whole food ingredients.

Ingredients

  • 2 tbsp. oat flour (gluten free if necessary)
  • 1/2 scoop protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. coconut oil, melted
  • 2 tbsp. sticky syrup, I used sugar-free maple syrup
  • 1 tbsp. mini chocolate chips
  • 1 egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 350F and prepare a 1-cup ramekin with non-stick spray.
  2. In a bowl, sift together all dry ingredients (oat flour, protein, powdered peanut butter, coconut sugar, baking powder and baking soda).
  3. In another bowl, stir together coconut oil, vanilla extract and sticky syrup.
  4. Pour coconut oil mixture into the dry mixture and stir using a fork.
  5. Add the egg yolk and continue mixing until completely incorporated.
  6. Fold in chocolate chips.
  7. Pour dough into ramekin and bake for 12-14 minutes.
  8. Let cool and enjoy!
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http://peanutbutterpluschocolate.com/healthy-single-serving-peanut-butter-chocolate-chip-cake/

Healthy Pumpkin Pie Milkshake

Happy Saturday Night! I plan on spending mine in front of the television with a pumpkin pie milkshake in hand while I binge watch crime investigation shows. Ahh… the perfect Saturday night!

This unbelievably low calorie milkshake was made using Arctic Zero frozen dessert but you can replace it with any low calorie ice cream that you prefer. I also recommend Halo Top if you don’t mind dairy.

 


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Spoon it or straw it! Pro tip: spoon lasts longer!

 

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Top it with your favorite whipped cream!

 

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I used PEScience Select Gourmet Vanilla protein powder (vegan powders also available) because it literally tastes like ice cream! This protein is a must try! Get 30% OFF all PEScience products using code PBCHOCO.

 

Healthy Pumpkin Pie Milkshake

Yield: 1 milkshake

Serving Size: 1 milkshake

Calories per serving: 226

Fat per serving: 3g

Carbs per serving: 19g

Protein per serving: 32g

Healthy Pumpkin Pie Milkshake

A healthy low calorie milkshake that tastes like pumpkin pie!

Ingredients

  • 1 c lower calorie ice cream (I used Arctic Zero)
  • 1/4 c pumpkin puree
  • 1/2 c almond milk or milk of choice
  • 1 scoop vanilla protein powder *(I used PEScience Select Gourmet Vanilla 30% off code PBCHOCO)
  • 1 tsp. pumpkin pie spice
    Toppings
  • Whipped cream
  • Cinnamon

Instructions

  1. Place all ingredients in a blender until smooth.
  2. Pour milkshake into a cup.
  3. Top with whipped cream and cinnamon.
  4. Enjoy!

Notes

Can omit protein powder. Macros were counted using Arctic Zero frozen dessert.

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http://peanutbutterpluschocolate.com/healthy-pumpkin-pie-milkshake/

Healthy Maple Walnut Blondies

I have had this gigantic bag of walnuts sitting in my cabinet for what feels like years now. Okay, it’s probably been like two weeks but as a recipe creator and food blogger, your cabinets fill up with food rather quickly and can become a cluttered mess if you aren’t constantly using up your ingredients.

 

What better way to use up all of my walnuts than to make healthy blondies with no refined sugar or palm oil. These blondies can be made sugar free for those who have to watch their sugar intake, gluten free and are totally vegan!


 

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I feel like maple is such an underrated flavor. I miss the old days at Starbucks when they had maple walnut scones and I can’t wait for the day that they finally come out with a maple flavored latte! *drooling*

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I used PEScience Select Whey protein powder. For VEGAN use their vegan powders and get 30% off all PEScience products by using code PBCHOCO!

 

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Healthy Maple Walnut Blondies

Yield: 9 blondies

Serving Size: 1 blondie

Calories per serving: 154

Fat per serving: 10g

Carbs per serving: 13g

Protein per serving: 6g

Healthy Maple Walnut Blondies

Dense, moist and absolutely delicious maple blondies loaded with walnuts and still unbelievably healthy!

Ingredients

  • 1/2 c coconut flour
  • 1/2 c oat flour (gluten free if necessary)
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/2 c coconut sugar
  • 1/4 c sugar-free maple syrup or 100% pure maple syrup
  • 1/4 c liquid coconut oil
  • 1/4 c unsweetened vanilla almond milk or cashew milk
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/3 c chopped walnuts

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan with non-stick spray or parchment paper.
  2. In a large bowl, sift together all dry ingredients (oat flour, coconut flour, coconut sugar, baking soda, baking powder and salt).
  3. In a separate bowl, mix together the liquid coconut oil (measure oil after melting), maple syrup and vanilla extract. Pour mixture into dry ingredients and mix using a fork.
  4. Stir in almond milk.
  5. Fold in walnuts.
  6. Press dough evenly into the bottom of your baking pan.
  7. Bake for 9-11 minutes. Let cool before cutting into 9 pieces and serving.
  8. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-maple-walnut-blondies/

 

Chocolate Covered Peanut Butter Protein Bars

It’s no secret; I love peanut butter and chocolate.

 

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Don’t tell anyone but it’s a nice change from all the pumpkin recipes I’ve been pumping out lately. See what I did there?

 

The other day I stumbled on a great Instagram account @eatingbrofood (you should go follow her) and she posted a protein bar recipe that she made in her food processor and I was absolutely dumb founded. Why I have never thought to put any of my simple protein bar recipes into a food processor is beyond me! Have you ever tried to hand mix peanut butter, whey protein and sticky syrup to make a protein bar? It’s not easy and requires a little more effort than one would think. Her simple idea got me so excited that I had to make protein bars right away.

 

Behold, peanut butter (because duh!) protein bars topped with peanut peanuts and sugar free chocolate.

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I used PEScience Gourmet Vanilla Protein Powder but I would also recommend PEScience Chocolate Peanut Butter Cup. Get 30% OFF using code PBCHOCO.

Chocolate Covered Peanut Butter Protein Bars

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 296

Fat per serving: 14g

Carbs per serving: 25g

Protein per serving: 20g

Chocolate Covered Peanut Butter Protein Bars

Sugar-Free peanut butter protein bar layered with peanuts and covered in decadent chocolate. A perfect high protein treat!

Ingredients

  • 2 scoops protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/2 c peanut butter (I used Nuts 'N More)
  • 1/2 c sugar-free maple syrup
  • 2/3 c oat flour
  • 1/3 c sugar-free chocolate chips (I used Lily's)
  • 1/4 c unsalted dry roasted peanuts

Instructions

  1. Place protein, peanut butter, maple syrup and oat flour in a food processor until a dough forms. Stop and scrape the sides as needed.
  2. Separate dough into 6 evenly sized pieces and shape them into bars.
  3. Top bars with peanuts and melted chocolate.
  4. Place in the freezer for minutes before serving.
  5. Store in the freezer. Remove for 5 minutes before serving.
  6. Enjoy!
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http://peanutbutterpluschocolate.com/chocolate-covered-peanut-butter-protein-bars/

 

Pumpkin Hummus – Dip it or Spread it!

It’s only the beginning of September and I’ve already made quit a few posts using Fall flavors and I’m not about to stop. Today I had a hankering for a sweet pumpkin dip. I wanted it to be light and fluffy – not too dense so I opted out of grinding up nuts and using that as a base. Finally, I landed on BEANS (sorry to all my paleo followers) and made the most epic pumpkin hummus protein dip or spread…

 

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Get 30% OFF all PEScience products (including this Snickerdoodle Protein Powder used in this recipe) by entering code PBCHOCO at checkout.

 

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Pumpkin Hummus – Dip it or Spread it!

Yield: about 20 servings

Serving Size: about 1 tablespoon

Calories per serving: 16

Fat per serving: 0g

Carbs per serving: 2g

Protein per serving: 2g

Pumpkin Hummus – Dip it or Spread it!

Ingredients

  • 1 box or can garbanzo beans
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 5 tbsp. unsweetened almond milk
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. sugar-free maple syrup or sticky syrup of choice
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice

Instructions

  1. Rinse your beans thoroughly. Rube them between your hands to remove the skins. This can be tedious but totally worth it.
  2. Once all skins are removed, place the beans in a food processor or high performing blender with the pumpkin puree until smooth.
  3. Add remaining ingredients and continue blending until all ingredients are incorporated.
  4. Enjoy as a dip or spread.
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http://peanutbutterpluschocolate.com/pumpkin-hummus-dip-it-or-spread-it/

Cinnamon Apple Overnight Oats

There is no shortage of oats in my house. In fact, I have oats just about every day. If I’m not making pancakes or cookies using oat flour then I’m prepping myself overnight oats to eat for breakfast when I am on the go. Like when I have to be up for work at 3:30 in the morning, overnight oats save me because the first thing I want to do in the morning is eat and the last thing I want to do is make myself breakfast. Ya feel?

 

I usually go for the simple kind: oats, milk, chocolate protein powder and cocoa powder. Occasionally, I will throw in some chia seeds or flax for a little fiber. Today, I decided to spice up my oat flavor a bit and made Cinnamon Apple Overnight Oats – complete with apple chunks and cinnamon sticks.


 

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Layers and Layers of oatmeal goodness…

For the most deliciousl cinnamon oats use PEScience SNICKERDOODLE Protein Powder 30% off code PBCHOCO.

 

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Cinnamon Apple Overnight Oats

Yield: 4

Serving Size: 1

Calories per serving: 278

Fat per serving: 5g

Carbs per serving: 40g

Protein per serving: 18g

Cinnamon Apple Overnight Oats

Spice up your morning with these delectable Cinnamon Apple Oatmeal recipe.

Ingredients

  • 2 c old fashion oats
  • 2 c almond milk
  • 2 scoops protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 c dried apples

Instructions

  1. In a large bowl, mix together the oats, milk and vanilla extract. Cover and let sit for 30 minutes.
  2. Separate 1/4 cup of oats between 4 mason jars or containers. Place 1/4 cup dried apple slices over the oats. Top with another 1/4 cup oats.
  3. Cover mason jars or containers and place in the refrigerator for at least 2 hours or over night before serving.
  4. OPTIONAL TOPPINGS: diced apples and cinnamon stick
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http://peanutbutterpluschocolate.com/cinnamon-apple-overnight-oats/

 

 

Cinnamon Raisin Oatmeal Cookies

Not all Fall treats have to be pumpkin flavored!

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Soft and chewy…

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Make them in 10 minutes!

Cinnamon-Oatmeal-Cookies

Cinnamon Raisin Oatmeal Cookies

Cinnamon Raisin Oatmeal Cookies

Ingredients

  • 1 c quick oats
  • 1/4 c almond flour
  • 1/4 coconut flour
  • 1 tbsp. tapioca flour
  • 1/4 c coconut sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 2 eggs, whole
  • 1/3 c raisins

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl, sift together flours, spices, stevia and baking powder.
  3. Stir in oats.
  4. In another bowl, whisk together eggs, then stir into the dry ingredients.
  5. Fold in raisins.
  6. Use a cookie scoop to make 12 evenly sized cookie balls and place them on the parchment paper. Use your fingers to gently press flat and reshape if needed.
  7. Bake for 7 minutes.
  8. Enjoy!
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http://peanutbutterpluschocolate.com/cinnamon-raisin-oatmeal-cookies/

 

Healthy Cinnamon Sugar Pumpkin Donuts

Do you love pumpkin?  Of course, you do. Who doesn’t?  Seriously, I don’t think I’ve ever met anyone that doesn’t love pumpkin.

 

I’ll be the first to admit that I’m a total basic girl and when September rolls around, it’s pumpkin spice everything for me! I literally cannot get enough of it so today I made pumpkin donuts. They are healthy, of course and made with protein powder and whole food ingredients.


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They are perfect just as they are without any icing or cinnamon sugar. I had one like this and dipped it in my coffee… OMG. TO DIE FOR!

 

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Dipping them in a cinnamon sugar mix is not such a bad idea either!

 

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Using Snickerdoodle flavored protein powder tastes the best when baking with pumpkin. Although, a simple vanilla flavor will work, I highly recommend SNICKERDOODLE PEScience Select Protein! Get 30% OFF all PEScience products by using code PBCHOCO.

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Drooling yet?

Healthy Cinnamon Sugar Pumpkin Donuts

Yield: 6 donuts

Serving Size: 1 donut

Calories per serving: 136

Fat per serving: 7g

Carbs per serving: 10g

Protein per serving: 10g

Healthy Cinnamon Sugar Pumpkin Donuts

Ingredients

  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1/4 c coconut sugar
  • 1 scoop protein powder (I used PEScience SNICKERDOODLE 30% off code PBCHOCO)
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1 egg, 1 egg white
  • 2 tbsp. unsweetened almond milk
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Cinnamon Sugar Coating
  • 3 tbsp. coconut sugar
  • 1 tsp. cinnamon
    Coconut oil for brushing

Instructions

  1. Pre-heat oven to 350F and prepare a donut pan with non-stick spray.
  2. In a mixing bowl, sift all your dry ingredients together (oat four, almond flour, protein, coconut sugar, baking powder and spices).
  3. In another bowl, whisk together your egg, egg white, almond milk, pumpkin and vanilla extract.
  4. Add your pumpkin mix to your dry mix and stir until smooth.
  5. Pour your donut batter into a piping bag or plastic zip bag and cut the corner. Pipe your pumpkin batter into 6 donut molds. Fill almost full.
  6. Bake for 10-12 minutes.
  7. Once cooled, mix your cinnamon sugar together. Brush donuts with coconut oil or butter before dipping into cinnamon sugar mix.
  8. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-cinnamon-sugar-pumpkin-donuts/

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