Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Month: January 2017 (page 1 of 2)

Healthy Chocolate Ice Cream Cake

 


 

 

 

Healthy Chocolate Ice Cream Cake

Yield: 8 pieces

Serving Size: 1 piece

Calories per serving: 144

Fat per serving: 5g

Carbs per serving: 18g

Protein per serving: 11g

Healthy Chocolate Ice Cream Cake

Healthy, high protein chocolate ice cream cake.

Ingredients

  • 1/2 c gluten-free oat flour
  • 1/4 c coconut flour
  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar or baking stevia
  • 1/4 c + 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c sugar-free maple syrup
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Ice Cream Layer
  • 2 c frozen banana pieces
  • 16g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
    Chocolate Drizzle
  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/2 tbsp. cocoa powder
  • 2 tsp. coconut oil, melted
  • 2-3 tbsp. water or until pourable consistency is reached

Instructions

  1. Pre-heat oven to 350F and prepare a round baking pan with non-stick spray.
  2. In a large mixing bowl, stir together all dry cake ingredients and set a side. In another bowl, whisk together eggs, pumpkin and syrup. Add your dry ingredients to your wet and stir until smooth.
  3. Pour batter into prepared pan and bake for 27-30 minutes. Remove from oven and let it cool completely. Once cooled, remove cake from pan and cut the cake in half so you have two evenly sized round cakes. Set a side.
  4. Place frozen bananas in a blender on high until smooth. Add protein powder and blend until incorporated.
  5. Place a strip of parchment paper around the edges of the round baking pan you just used to bake the cake. Place the bottom cake piece back in, keeping the parchment paper in place. Pour banana ice cream over the bottom cake and smooth using a rubber spatula. Place the other cake piece on top and put the ice cream cake in the freezer for 1-2 hours to set.
  6. Once the cake is set, stir together chocolate ingredients, drizzle over cake and serve.
http://peanutbutterpluschocolate.com/healthy-chocolate-ice-cream-cake/

 

Chocolate Pretzel Peanut Butter Cups

 

If you are looking for a sweet and salty treat with simple ingredients you can find in your kitchen then look no further because these peanut butter cups are like no other! They quick, easy, sugar-free, gluten-free and best of all absolutely delicious!


 

 

 

 

        

 

 

Chocolate Pretzel Peanut Butter Cups

Yield: 3 Peanut Butter Cups

Serving Size: 1 Peanut Butter Cup

Chocolate Pretzel Peanut Butter Cups

Quick and easy, sweet and salty, deliciously healthy Chocolate Pretzel Peanut Butter Cups.

Ingredients

  • 3/4 c sugar-free chocolate chips (I used Lily's)
  • 3 tbsp. natural peanut butter (I used Nuts 'N More)
  • 2 tsp. coconut oil
  • 3 gluten free mini pretzels
  • flaked sea salt for sprinkling

Instructions

  1. Prepare a muffin tin with 3 cupcake liners.
  2. In a double boiler, gently melt chocolate chips and coconut oil. Place a spoonful of chocolate into the bottom of the cupcake liners.
  3. In the center of the chocolate, dollop one tablespoon of peanut butter in each cupcake liner.
  4. Cover with remaining chocolate.
  5. Gently place a pretzel in the center of each peanut butter cup.
  6. Place in the freezer for 30 minutes before sprinkling with sea salt and serving.

Notes

Macros were not calculated for this recipe.

http://peanutbutterpluschocolate.com/chocolate-pretzel-peanut-butter-cups/

Chocolate Peanut Butter Protein Cookies

Looking for a healthy treat to make for that special person you love on Valentine’s Day? Look no further, these super healthy, high protein, peanut butter, chocolate cookies are just the sweet snack you have been looking for. Did I mention they are vegan and gluten-free? A delicious chocolate treat everyone can love!

 


 

I made these using only whole food ingredients and PEScience Select Protein – vegan powders also available! Get 30% OFF all PEScience products by using code PBCHOCO.

 

 

 

Decorate these cookies using simple sprinkles or your favorite chocolate candy!

 

 

Chewy and delicious!

 

 

 

Chocolate Peanut Butter Protein Cookies

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 157

Fat per serving: 7g

Carbs per serving: 10g

Protein per serving: 11g

Chocolate Peanut Butter Protein Cookies

Deliciously healthy chocolate peanut butter protein cookies made vegan and gluten-free!

Ingredients

  • 1 c natural peanut butter
  • 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 granulated stevia or coconut sugar
  • 1/4 c gluten-free oat flour
  • 3 tbsp. unsweetened cocoa powder
  • 1/4 c + 2 tbsp. pumpkin puree
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • optional: sprinkles, chocolate squares or flaked sea salt for decorating

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the oat flour, protein, cocoa powder, baking soda, baking powder and stevia. Place all dry ingredients into a mixer and add peanut butter and pumpkin puree. Mix until a dough forms.
  3. Roll out dough until it's about 1/8" in thickness. Use a hearth shaped cookie cutter to cut out shapes and place them on the baking sheet. Repeat with extra dough until you have used it all. Recipe should make about 14-16 cookies depending on the size of your cookie cutter.
  4. Add sprinkles or chocolate at this time. Bake for 5-7 minutes. Transfer to a wire rack to cool.
  5. Enjoy!
http://peanutbutterpluschocolate.com/chocolate-peanut-butter-protein-cookies/

 

 

 

 

 

 

 

Healthy Chocolate Peanut Butter Bars

If you are a lover of peanut butter and chocolate (especially together) then you need to make this recipe right this second. And be careful because it’s highly addictive!

 

 


 

This kind of dessert is the exact reason why I started a healthy dessert blog. A few years ago I followed a recipe for a healthy chocolate peanut butter bar and it was so delicious. I just couldn’t believe it was good for me so I had to share it with the world thus creating my Instagram which eventually led to a blog!

 

 

 

Healthy Chocolate Peanut Butter Bars

Yield: 16 bars

Serving Size: 1 bar

Calories per serving: 117

Fat per serving: 7g

Carbs per serving: 8g

Protein per serving: 6g

The best ever protein packed Chocolate Peanut Butter Bars! 117 calories each!

Ingredients

  • 1/2 c natural peanut butter
  • 48g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. sugar-free maple syrup
  • 3 tbsp. coconut flour
  • 3 tbsp. unsweetened almond milk
  • 1/2 c sugar-free chocolate chips
  • 2 tbsp. coconut oil
  • 1 tbsp. sugar-free maple syrup

Instructions

  1. Line an 8x8 inch pan with parchment paper.
  2. In a large bowl, stir together peanut butter, protein powder, coconut flour, milk and sugar-free maple syrup using a fork until a dough forms.
  3. Press dough evenly into the bottom of the pan and set a side.
  4. In a double boiler or microwave safe bowl, gently melt chocolate chips and coconut oil together. Stir in sugar-free maple syrup until you have a frosting like consistency.
  5. Use a rubber spatula to evenly spread chocolate over the peanut butter layer. Sprinkle with chocolate chips if desired.
  6. Place in the freezer for 30 minutes to set. Cut into 16 squares and enjoy!
  7. Store in an airtight container in the refrigerator.

Notes

For vegan use dairy-free chocolate chips.

http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-bars/

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

Healthy Vanilla Piñata Cupcakes

Today is my Birthday so I made myself Healthy Vanilla Piñata Protein Cupcakes with naturally colored pink yogurt icing! They are delicious and beautiful all at the same time! Almost to pretty too eat – ALMOST!

 


 

 

It’s just not a Birthday without sprinkles!

 

 

If you decide to like the frosting bowl, I won’t tell! 😉

 

 

 

I used PEScience Gourmet Vanilla Select Protein to make these cupcakes because it bakes better than any other protein I’ve worked with – hands down! Vanilla is also my favorite because it’s so versatile. Try any PEScience product for 30% OFF using code PBCHOCO.

 

 

 

Healthy Vanilla Piñata Cupcakes

Yield: 4 cupcakes

Serving Size: 1 cupcake (including sprinkles)

Calories per serving: 255

Carbs per serving: 19g

Protein per serving: 10g

Sodium per serving: 6g

Healthy Vanilla Piñata Cupcakes

Piñata Cupcakes made using only whole food ingredients - except the sprinkles of course!

Ingredients

  • 1/4 c gluten-free oat flour
  • 2 tbsp. almond flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or coconut sugar
  • 1 tsp. coconut oil, melted
  • 2 eggs, room temperature
  • 3 tbsp. unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Frosting
  • 1/2 c Greek Yogurt
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1 tsp. beet root powder
    Filling
  • 1/4 c sprinkles or candies

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with liners.
  2. In a bowl, mix together flours, protein, baking powder stevia.
  3. In another bowl, whisk together eggs and melted coconut oil. Stir in coconut milk and vanilla extract.
  4. Pour your dry ingredients into your wet ingredients and stir until smooth.
  5. Divide batter between 4 cupcake liners.
  6. Bake for 17-19 minutes.
  7. Let the cupcakes cool completely.
  8. Use a knife to cut a circle on the tops of the cupcakes going in at an angle to create a cone like shape an inch deep. Set it aside.
  9. Fill cupcakes with about 1 tablespoon for sprinkles or candy.
  10. Cut the pointed end of the "cone" shape cupcake piece off so it fits back on top of the cupcakes.
  11. Whisk together frosting ingredients and frost cupcakes.
  12. Enjoy!
http://peanutbutterpluschocolate.com/healthy-vanilla-pinata-cupcakes/

 

Healthy Edible Cookie Dough

Perhaps I’ve made it my mission in life to make as many versions of healthy edible cookie dough as possible because not only do I have an entire eBook dedicated to cookie dough recipes but this might also be my fourth or fifth one I’ve posted on my blog.

 

Safe to say that I LOVE cookie dough.


 

 

This recipe takes just a couple of minutes to throw together and you are ready to start inserting a spoon.

 

 

This cookie dough freezer well too! Unlike healthy cookie dough made using coconut oil, this dough tastes even better when it’s rolled into balls and frozen for a bite sized snack right out of the freezer!

 

 

Healthy Edible Cookie Dough

Yield: 5 servings

Serving Size: 1 ball or large spoonful

Calories per serving: 110

Carbs per serving: 12g

Protein per serving: 7g

Sodium per serving: 4g

Healthy Edible Cookie Dough

Healthy cookie dough that tastes just like the real thing!!!

Ingredients

  • 1/2 c gluten-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or granulated sweetener of choice
  • 2 tbsp. light butter*
  • 2 tbsp. water
  • 2 tbsp. sugar-free chocolate chips*
  • 1 tsp. vanilla extract

Instructions

  1. In a bowl, stir together flour, protein and sugar.
  2. In a microwave safe bowl, melt butter.
  3. Pour melted butter, vanilla and water into dry ingredients and stir using a fork until a dough forms.
  4. Fold in chocolate chips.
  5. Serve immediately or roll dough into 5 equally sized balls and freeze 2-4 hours before serving.

Notes

For vegan replace butter with a vegan buttery spread such as Earth Balance and chocolate chips with dairy-free chips such as Enjoy Life. Note: Macros will change slightly.

http://peanutbutterpluschocolate.com/healthy-edible-cookie-dough/

Healthy Breakfast Protein Shake

 

Coffee + Protein + Oats = Breakfast


 

The Ultimate Breakfast Protein Shake

Yield: 1 Shake

Serving Size: 1 Shake

Calories per serving: 354

Fat per serving: 20g

Carbs per serving: 16g

Protein per serving: 30g

The Ultimate Breakfast Protein Shake

A healthy protein shake to keep you going throughout the day!

Ingredients

  • 3/4 c cashew milk
  • 1/4 c coffee, cold
  • 8-10 cashews
  • 2 tbsp. gluten-free oats
  • 1/2 tbsp. chia seeds
  • 1/2 tbsp. cocao nibs
  • 32g protein powder (I used PEScience Cookies and Cream 30% OFF code PBCHOCO)
  • 6-7 ice cubes

Instructions

  1. Place all ingredients into a blender on high until smooth!
  2. Enjoy!
http://peanutbutterpluschocolate.com/healthy-breakfast-protein-shake/

 

Healthy Peanut Butter Chocolate Chip Protein Waffles

 


 

Healthy Peanut Butter Chocolate Chip Protein Waffles

Yield: 4 toaster sized waffles

Serving Size: 1 waffle

Calories per serving: 109

Fat per serving: 5g

Carbs per serving: 11g

Protein per serving: 8g

Healthy Peanut Butter Chocolate Chip Protein Waffles

Healthy waffles made using protein powder and oat flour!

Ingredients

  • 1/2 c oat flour
  • 16g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. powdered peanut butter
  • 2 tbsp. Greek yogurt
  • 1 tbsp. granulated stevia or coconut sugar
  • 2 eggs, whole
  • 1/4 c plus 3 tbsp. almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. mini chocolate chips

Instructions

  1. Pre-heat a waffle iron and spray with non-stick spray.
  2. Whisk all dry ingredients together.
  3. In a separate bowl, whisk together eggs, vanilla and yogurt.
  4. Add your wet ingredients to your dry and whisk until smooth.
  5. Pour batter onto waffle iron and cook until golden brown.
  6. Repeat until you have used all the batter.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-chip-protein-waffles/

Healthy Yogurt Cream Cheese Carrot Cake Muffins

 

It’s Friday and I think we should start the weekend with a decadent treat so healthy you can eat it for breakfast!

 


 

Don’t let these muffins fool you when you look at the ingredient list! Yes, they are made with oat flour! Yes, they are made with protein powder! Yes, they are made with vegetables and yet they still taste just as sweet and delicious as any store bought, sugar-packed, carrot cake muffin!

 

 

 

 

And there’s a secret surprise waiting for you inside these muffins…

 

Greek yogurt, cream cheese filling!

 

 

 

I’ve made this recipe a couple of times and I always use PEScience Select protein powder. This time I used Gourmet Vanilla but Snickerdoodle flavor also tastes amazing! Get 30% OFF all PEScience products using code PBCHOCO. www.pescience.com

 

 

 

It’s okay to eat carbs after dark… spoon from  Put A Fork In It Designs

 

 

 

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Yield: 6 Muffins

Serving Size: 1 Muffin

Calories per serving: 156

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 13g

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Deliciously healthy carrot cake muffins with the frosting on the inside for a sweet little surprise! Only 156 calories per muffin, 5g of fat, 16g of carbs and 13g of protein!

Ingredients

    Carrot Cake Muffin
  • 1 c grated carrots (about 2 large carrots)
  • 3/4 c oat flour
  • 2 tbsp. almond flour
  • 1 tbsp. granulated stevia or coconut sugar
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
    Yogurt Cream Cheese Filling
  • 2 oz low fat cream cheese
  • 2 tbsp. Greek Yogurt
  • 16g vanilla protein powder
  • 2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. In large bowl, stir together all dry cake ingredients.
  3. In another bowl, whisk together eggs, grated carrots and vanilla extract.
  4. Pour carrot mix into the dry ingredients and stir until incorporated.
  5. Prepare your filling in a small bowl. Mix together cream cheese, yogurt and protein powder. Once smooth add almond milk and continue stirring.
  6. Fill 6 muffin tins half full with batter. In the center of each muffin, place a spoonful of the filling. Cover with remaining carrot cake batter.
  7. Bake for 14-17 minutes.
http://peanutbutterpluschocolate.com/healthy-yogurt-cream-cheese-carrot-cake-muffins/

 

 

 

 

 

 

 

 

 

 

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