Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: October 2016

Healthy Pumpkin Cream Cheesecake Cookies {gluten-free + high protein}

 

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Made using PEScience Select Gourmet Vanilla protein powder. Get 30% OFF using code PBCHOCO.

 

 

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Healthy Pumpkin Cream Cheesecake Cookies {gluten-free + high protein}

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 95

Fat per serving: 5g

Carbs per serving: 7g

Protein per serving: 7g

Healthy Pumpkin Cream Cheesecake Cookies {gluten-free + high protein}

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF using code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/2 c natural peanut butter (I used Nuts 'N More White Chocolate)
  • 1/4 c 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
    Cheesecake
  • 2 tbsp. reduced fat cream cheese
  • 1 tbsp. greek yogurt
  • 2 tbsp. vanilla protein powder (I used PESience)
  • 1 egg white
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  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 using the back of the cookie scoop or your thumb to create an indent.
  5. Whisk together all the cheesecake ingredients until smooth.
  6. Fill cookies with cheesecake filling and sprinkle with cinnamon.
  7. Bake for 16-20 minutes or until cheesecake is firm.
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http://peanutbutterpluschocolate.com/healthy-pumpkin-cream-cheesecake-cookies-gluten-free-high-protein/

Healthy Vanilla Almond Biscotti

Simple and delicious almond biscotti made with vanilla protein powder for extra protein and no added sugar! Win!

 

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Biscotti is one of those things that look way more complicated to make than it actually is. A biscotti is just a cookie after all.

 

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Some people like to dip their biscotti in coffee. I like to dip mine in milk.

 

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I used a vanilla protein powder in place of sugar and thus created a healthy biscotti cookie. I used PEScience Select Protein (vegan proteins available). Get 30% OFF all PEScience products by using code PBCHOCO.

 

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Healthy Vanilla Almond Biscotti

Yield: 12 Biscotti

Serving Size: 1 Biscotti

Calories per serving: 87

Fat per serving: 5g

Carbs per serving: 7g

Protein per serving: 5g

Healthy Vanilla Almond Biscotti

Healthy vanilla almond biscotti cookies great for dipping!

Ingredients

  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/4 c tapioca flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. unsweetened almond milk
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 3 tbsp. slivered almonds

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, sift together flours, protein powder and baking soda.
  3. Stir in almond milk, vanilla extract and syrup until a dough forms.
  4. Form dough into a rectangle shape about 10" long and 2" wide and round the edges a bit so it's in a "semi-circle" like shape (reminds me of a ramp).
  5. Bake dough for 15 minutes. Remove from the oven and let cool.
  6. Using a sharp knife, slice into 12 pieces and place them flat on the parchment paper.
  7. Reduce heat to 300F and bake for 15-20 minutes or until golden brown. Flip biscotti over and bake the other side for 15-20 minutes or until golden brown.
  8. Let cool and serve.
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http://peanutbutterpluschocolate.com/healthy-vanilla-almond-biscotti/

Healthy Maple Oat Nut Baked Pears with Cranberries

If you like getting creative with your breakfast food then you will love this decadent and super simple recipe!

 

I love the fruits that are in season this time of year and will find just about any excuse to use apples and pears in a recipe. I didn’t acquire a taste for pears until just a few years ago (not sure why because they are amazing). I can’t get enough of them now!

 


 

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I tried baked pears last year and they were drizzled with honey and sprinkled with cinnamon. For so little ingredients, they were amazing and if you are just looking for a sweet and simple snack, that recipe is amazing. But if you want a more filling breakfast with your baked pears add some oats and crushed nuts for the ultimate Fall dish.

 

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In just a few easy steps you will have an impressively beautiful baked pear breakfast.

 

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Cut pears in half. Use a spoon or melon baller to scoop out the core. Fill with oat nut mix. Sprinkle with Cinnamon and bake.

 

 

 

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Healthy Maple Oat Nut Baked Pears with Cranberries

Yield: 6 peices

Serving Size: 1 peice

Calories per serving: 102

Fat per serving: 7g

Carbs per serving: 36g

Protein per serving: 2g

Healthy Maple Oat Nut Baked Pears with Cranberries

Baked pears filled with crunchy oats, walnuts and cranberries - a decadent Autumn breakfast.

Ingredients

  • 3 pears (I used Bartlett)
  • 1/3 c old fashion oats, gluten-free if necessary
  • 2 tsp. coconut oil, liquid or melted
  • 2 tsp. maple syrup or agave
  • 1/2 tsp. cinnamon plus more for sprinkling
  • 2 tbsp. crushed walnuts
  • 2 tbsp. dried cranberries

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together the oats, coconut oil, syrup, cinnamon, crushed nuts and cranberries and set aside.
  3. Wash pears and cut in half. Use a melon baller or spoon to scoop out the core.
  4. Cut off rounded back side of the pear so it lays flat.
  5. Place pears on the baking sheet and fill with oat mixture.
  6. Sprinkle with cinnamon and bake for 20 minutes.
  7. Serve immediately.
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http://peanutbutterpluschocolate.com/healthy-maple-oat-nut-baked-pears-with-cranberries/

Healthy Chocolate Chip Peanut Butter Walnut Cookies

Ultra soft chocolate chip peanut butter cookies made vegan and high in protein!

 

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Do you have 13 minutes to spare? Because that’s all the time you need to make these incredibly delicious peanut butter cookies loaded with sugar-free chocolate chips and walnuts.

 

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These cookies were made using PEScience protein powder. Whey and Vegan products available. Get 30% off all PEScience by using code PBCHOCO.

 

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Healthy Chocolate Chip Peanut Butter Walnut Cookies

Yield: 12 cookies

Serving Size: 1 cookie

Calories per serving: 137

Fat per serving: 7g

Carbs per serving: 11g

Protein per serving: 7g

Healthy Chocolate Chip Peanut Butter Walnut Cookies

Ultra Soft Chocolate Chip Cookies loaded with Walnuts and Chocolate chips made healthy and vegan!

Ingredients

  • 1/2 c oat flour *gluten free if necessary
  • 1/2 c almond flour
  • 1/4 c coconut sugar
  • 1/4 c + 1 tbsp. natural peanut butter (I used Nuts 'N More White Chocolate)
  • 3 tbsp. sugar-free maple syrup *or sticky syrup
  • 1 scoop flavored protein powder (I used PEScience Cookies 'N Cream 30% OFF PBCHOCO)
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 c walnut pieces
  • 3 tbsp. sugar-free chocolate chips *vegan if necessary

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl, sift together all dry ingredients (oat flour, almond flour, coconut sugar, protein, baking soda and baking powder)
  3. In another bowl, stir together peanut butter, maple syrup, vanilla and water until smooth.
  4. Stir the peanut butter mix into the dry mix until a dough forms.
  5. Fold in walnut pieces and chocolate chips.
  6. Use a cookie scoop to make 12 rounded cookies and place them on the baking sheet about 1 inch apart. Bake for 7-8 minutes.
  7. Let cool completely before serving.
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http://peanutbutterpluschocolate.com/healthy-chocolate-chip-peanut-butter-walnut-cookies/

 

Healthy Chocolate Peanut Butter Tart

How many different ways can I put chocolate and peanut butter together? I’ll let you know the answer when I finally peak but as of right now I have no plans on stopping.

 

Chocolate Peanut Butter Tart coming at you hard! This treat is vegan (use a PEScience Vegan protein) and gluten free. Double yay! I also used an avocado oil from Better Body Foods in the crust which was a nice change from coconut oil.


 

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Get 30% OFF all PEScience products by using code PBCHOCO.

 

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Healthy Chocolate Peanut Butter Tart

Yield: 6 pieces

Serving Size: 1 peice

Calories per serving: 205

Fat per serving: 13g

Carbs per serving: 11g

Protein per serving: 12g

Healthy Chocolate Peanut Butter Tart

Low carb Chocolate Peanut Butter Tart made healthy using only whole food ingredients.

Ingredients

    Crust
  • 1 c almond flour
  • 2 tbsp. coconut flour
  • 1 tbsp. maple syrup or sugar-free maple syrup
  • 1 tbsp. avocado oil or coconut oil
    Filling
  • 1/2 c powdered peanut butter
  • 1 scoop chocolate protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 c plus 1 tbsp. almond milk
  • flaked salt for sprinkling

Instructions

  1. Pre-heat oven to 325F and prepare a small pan with non-stick spray.
  2. In a bowl, mix together all crust ingredients until a dough forms.
  3. Press dough into the bottom of the pan and slightly up the sides. This will be a very thin layer.
  4. Bake crust for 5 minutes and then let cool completely.
  5. Whisk together all filling ingredients.
  6. Pour filling into the crust. Cover and place in the freezer for 30 minutes.
  7. Remove from freezer and sprinkle with flaked salt.
  8. Cut into 6 pieces and serve.
  9. Store in the freezer.
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http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-tart/

Healthy Banana Gingerbread Cake

Before using up your extra ripe bananas on plain old banana bread, try adding a little spice and a little molasses to have the ultimate banana-gingerbread experience!

 

Molasses is one of my favorite sugars to work with because of how distinct the flavor is. Unlike honey or agave, molasses is very potent and can always be detected when used in a recipe. It’s mid-October so it’s totally cool that I’m transitioning from pumpkin to gingerbread flavored desserts, right? I just couldn’t wait! I love the Holiday Season and I believe it Starts October 1st!


 

 

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This cake is so delicious as is so I chose opted out of icing and instead dusted it with a little vanilla protein powder.

 

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I know I’ve mentioned this before but PEScience Snickerdoodle protein powder goes so well with holiday flavors like pumpkin or gingerbread and will sweeten your recipes without all the added sugar and you can get 30% off all PEScience products by using code PBCHOCO.  WIN!

 

Healthy Banana Gingerbread Cake

Yield: 12 pieces

Serving Size: 1 pieces

Calories per serving: 129

Fat per serving: 3g

Carbs per serving: 18g

Protein per serving: 8g

Healthy Banana Gingerbread Cake

Deliciously moist molasses banana cake dusted with sweet vanilla protein.

Ingredients

  • 2 bananas, ripe
  • 1/2 c egg whites
  • 2 eggs, whole
  • 1/4 c blackstrap molasses
  • 1/2 c almond milk
  • 2 tsp. vanilla extract
  • 1 c oat flour
  • 1/4 c almond flour
  • 1/4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle get 30% off code PBCHOCO)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Instructions

  1. Pre-heat oven to 350F and prepare two round 8 inch pans with non-stick spray.
  2. In a mixer, beat bananas, eggs, almond milk, molasses and vanilla extract until fluffy.
  3. In a bowl, sift together the flours, protein, coconut sugar, spices, baking soda and baking powder.
  4. Stir the dry ingredients into the wet ingredients until combined.
  5. Pour half of the mix into one pan and half into the other.
  6. Bake for 24-27 minutes.
  7. Let cool completely before dusting with vanilla protein powder or powdered sugar and serving.
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http://peanutbutterpluschocolate.com/healthy-banana-gingerbread-cake/

 

 

Chocolate Chia Granola {High Fiber + High Protein}

Happy Hump Day guys! We are half way to Friday so I thought I would make some extra clustery granola to help get through the week—chocolate flavored of course! I’ll eat granola in just about any flavor form but my favorite way to eat crunchy oats is when they are covered in chocolate, infused protein and high in fiber! What more can you possibly want?

 

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I made this granola using one of my favorite protein powders from PEScience, Frosted Chocolate Cupcake. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

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Chocolate Chia Granola {High Fiber + High Protein}

Yield: about 2 cups

Serving Size: 1/4 cup

Calories per serving: 156

Fat per serving: 7g

Carbs per serving: 16g

Protein per serving: 7g

4g

Chocolate Chia Granola {High Fiber + High Protein}

Extra clustery chocolate protein granola loaded with fiber!

Ingredients

  • 2 c old fashion oats
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. cocoa powder
  • 2 tbsp. chia seeds
  • 2 tbsp. flax meal
  • 2 tbsp. avocado oil or coconut oil
  • 1/4 c plus 2 tbsp. sticky syrup (I used sugar-free maple syrup)
  • 1 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, protein powder, chia seeds, flax and cocoa powder and stir until completely mixed.
  3. In another bowl, mix together the vanilla, oil and syrup.
  4. Stir wet ingredients into the dry ingredients. Use your hands to be sure all everything is completely coated.
  5. Spread oats evenly onto the baking sheet.
  6. Bake for 15 minutes, stir and bake for another 10 minutes.
  7. Let cool before serving.
  8. Store in an airtight container.
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http://peanutbutterpluschocolate.com/chocolate-chia-granola-high-fiber-high-protein/

 

Healthy Protein Peanut Butter Cups

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Healthy Protein Peanut Butter Cups

Yield: 5 cups

Serving Size: 1 cup

Calories per serving: 159

Fat per serving: 8g

Carbs per serving: 7g

Protein per serving: 10g

Healthy Protein Peanut Butter Cups

Super easy, all-natural, homemade peanut butter cups using creamy powdered peanut butter and sugar-free chocolate.

Ingredients

  • 1/2 c sugar-free chocolate chips (vegan if necessary)
  • 1/2 c powdered peanut butter
  • 1 scoop protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)
  • 2 tsp. coconut oil
  • 1/2 c water
  • peanuts for topping

Instructions

  1. In a microwave safe bowl melt the chocolate chips, stirring every 10 seconds until smooth.
  2. In another bowl, mix together the powdered peanut butter, protein powder, melted coconut oil and room temperature water until fluffy.
  3. Spoon about 1 tablespoon of chocolate into the bottom of 5 cupcake liners.
  4. Spoon about 2 tablespoon of the peanut butter over the chocolate.
  5. Top with another tablespoon of chocolate and then another tablespoon of peanut butter.
  6. Sprinkle with peanuts.
  7. Place in the freezer for 1 hour before serving.
  8. Store in the freezer and let sit at room temperature for 5 minutes before serving.
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http://peanutbutterpluschocolate.com/healthy-protein-peanut-butter-cups/

Healthy Pumpkin French Toast with Vanilla Maple Drizzle

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I woke up this morning and decided there was nothing else I needed besides pumpkin French toast and a few cups of coffee, of course.


 

I made this delicious French toast using my favorite multi-grain sprouted bread from Trader Joe’s. I didn’t count up these calories for you because of how much it will very depending on the bread you use.

 

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I drizzled my pumpkin French toast with a vanilla maple sauce and it’s to die for. I mixed together vanilla protein powder, sugar free maple syrup and water.

 

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I used PEScience Gourmet Vanilla Select protein for the vanilla maple sauce to sweeten it without having to add sugar and it worked like a charm! Yay! Get 30% OFF all PEScience products using code PBCHOCO.

 

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Healthy Pumpkin French Toast with Vanilla Maple Drizzle

Yield: 4 peices

Serving Size: 2 peices

Healthy Pumpkin French Toast with Vanilla Maple Drizzle

Delicious golden pumpkin French toast drizzle with a sugar-free vanilla maple sauce.

Ingredients

  • 4 slices bread of choice (I used a sprouted multi-grain)
  • 1 egg, whole
  • 3 tbsp. pumpkin puree
  • 1/4 c almond milk
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
    Vanilla Maple Sauce
  • 3 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1 tbsp. sugar-free maple syrup
  • 2-3 tbsp. water

Instructions

  1. Pre-pare a skillet with non-stick spray.
  2. In a bowl, beat egg, pumpkin, almond milk and spices until fluffy and then pour into a shallow bowl.
  3. Dip each slice of bread into the pumpkin mixture until completely coated. Cook in skillet on medium heat until golden brown. Flip and cook the other side until golden brown.
  4. Whisk together your vanilla maple sauce ingredients and drizzle over pumpkin French toast.
  5. Enjoy.

Notes

Macros were not added due to the variance in bread being used.

Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-pumpkin-french-toast-with-vanilla-maple-drizzle/

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