Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

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Healthy Girl Scout Somoa Cookies

Healthy Girl Scout Somoa Cookies

Yield: 5 cookies

Serving Size: 1 cookie

Calories per serving: 207

Fat per serving: 12

Carbs per serving: 18

Protein per serving: 11

Healthy Girl Scout Somoa Cookies

Ingredients

    Shortbread
  • 1 scoop protein powder (I used Snickerdoodle PEScience)
  • 3 tbsp. almond flour
  • 3 tbsp. powdered peanut butter Peanut Butter & Co
  • 2 tbsp. vitafiber syrup*
  • 1 tbsp. coconut oil
  • 1-2 tbsp. warm water
    Caramel
  • 7 dates
  • 3 tbsp. peanut butter (I used Nuts 'N More Toffee Nut flavor)**
  • 2 tbsp. water
    Coconut
  • 2 tsp. unsweetened shredded coconut
    Chocolate
  • 16 dark chocolate chips
  • 1/2 tsp. coconut oil

Instructions

  1. Pre-heat oven to 325f and line a baking sheet with parchment paper.
  2. Spread coconut evenly on the pan and bake for 5-6 minutes or until golden brown. Remove from pan and let cool while you prepare your shortbread cookies.
  3. In a bowl, mix together the protein powder, powdered peanut butter and almond flour. Add in vitafiber, melted coconut oil and warm water and mix using a fork until a dough forms.
  4. Roll dough out flat using a rolling pin and cut out 5 circles using a cookie cutter or cup. Using a smaller round object, poke a hole in the middle of the cookie and use your hands to mold it into the shape you want. Use a toothpick to poke holes in the cookies so they don't rise much.
  5. Place the cookies on the baking sheet and bake for 7 minutes.
  6. Let the cookies cool while you prepare your caramel.
  7. Place all caramel ingredients into a food processor or blender. Blend on high and stop to scrape the sides when needed.
  8. Spread a thick layer of caramel over each cookie and then sprinkle with toasted coconut.
  9. Melt chocolate and coconut oil in a small microwave safe bowl in ten second intervals.
  10. Using a spoon, drizzle chocolate over each cookie.
  11. Place in the freezer for 10 minutes before serving.

Notes

*Vitafiber can be replaced using any sticky sweetener such as brown rice syrup, honey, agave or maple syrup. **Any nut butter will work here

***MACROS are not EXACT on this recipe. It was difficult to calculate so take this into consideration when counting

http://peanutbutterpluschocolate.com/healthy-girl-scout-somoa-cookies/

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Whenever I make protein powder shortbread cookies, I always use Snickerdoodle flavored protein over vanilla (vanilla will work) because it seems to give the flavor more depth–that sounds cheesy but it’s true! You can get 25% off all PEScience products using code PBCHOCO.

I know there’s a few different ways of making ‘healthy’ caramel out there. I like to use dates and nut butter, specifically Toffee Nut flavored peanut butter to give it more of an authentic caramel taste.


Four Layer Caramel Ice Cream Bars (vegan, gluten-free)

IMG_1537[1]I absolutely LOVE raw, vegan desserts and I’m a true advocate for eating clean. I  believe that the body thrives best off of whole, natural, and unprocessed foods. This four layer ice cream bar will knock your socks off and make you feel good about eating dessert!

Some people have asked me about the macros for these bars and to be honest, when I make a vegan dessert, I never calculate the macros. The fat and calorie content will be very high. But don’t forget these are all good fats from coconut and peanuts. Coconut oil actually helps promote weight loss, so don’t be afraid of the good fats! I wouldn’t recommend eating an entire tray of these, but one or two pieces will only do the body good!

DO YOU LOVE THIS RECIPE? IF SO, PLEASE PIN IT USING THE PINTEREST BUTTON ON THE BUTTOM! DON’T FORGET TO SHARE IT WITH YOUR FRIENDS!

***If you have a nut allergy, try replacing the peanut butter with Tahini.

Recipe

Peanut Butter Cookie Layer

  • 1/2 c Coconut FlourIMG_1536[1]
  • 1/2 c Oat Flour (gluten free)
  • 1/4 c Coconut Sugar
  • 1/2 c Smooth Natural Peanut Butter
  • 1 tbsp. Golden Flax Meal
  • 2 tbsp. Nikki’s Vanilla Cake Batter Coconut Butter (or plain coconut butter)
  • 1 tbsp. Unsweetened Vanilla Almond Milk
  • 1 tbsp. Pure Maple Syrup (or agave)
  • 1/2 tsp. Vanilla Extract

Ice Cream Layer

  • 2-3 Frozen Bananas (the riper the better)
  • 2 tbsp. Unsweetened Vanilla Almond Milk

Caramel Layer

  • 3/4 c Medjool Dates (pitted and diced)
  • 1/4 c Natural Peanut Butter
  • 2 tbsp. Coconut Oil
  • 2 tbsp. Warm Water

Chocolate Layer

Directions

  1. For the peanut butter layer, mix all dry ingredients together and then add wet ingredients. Mix until dough forms (should be a bit crumbly but not too dry). Press all but 1/4 c dough into the bottom of an 8×8 inch pan lined with parchment paper. Save the 1/4 c for topping. Place the pan in the freezer while you prepare the ice cream layer.
  2. Blend frozen bananas and almond milk until you have a puree. I used my blender but a food processor also works. Be patient and keep scraping the sides and blending, it will happen! (I diced mine into tiny pieces before blending to help with the process)
  3. Pour ice cream layer over the peanut butter cookie layer and spread evenly. Place in the freezer for 30 minutes to an hour or until firm.
  4. Blend caramel layer in a food processor or blender. Again, be patient, keep scraping the sides, it will become a puree. Spread caramel over ice cream layer and return to the freezer while you prepare your chocolate layer.
  5. In a microwave safe bowl or in a double boiler, melt coconut butter, oil, and maple syrup together. Whisk in cocoa powder. Pour chocolate over the caramel layer, sprinkle with remaining dough and return the freezer for 2 hours before slicing into 12 bars. Enjoy!

Raw Snickers Inspired Bars

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Gone are the days of Slurpees and candy bars. I grew up in Nevada where it gets up to 120 degrees in the summer time. After spending our mornings helping our dad sweep up his wood shop, we would take the five dollars we earned and buy Snicker Bars and wash them down with a blended soda.

I have since graduated from the Snickers bar. When I get that candy bar craving, a raw caramel slice always does the trick! These delicious fat bombs are only made with natural ingredients, and are dairy free and gluten free. I saw a recipe on peachypalete.com that inspired me to try making my own version and adapted these from her amazing recipe.


I used Buff Bake White Chocolate peanut butter in my recipe but you can use any peanut butter of choice. Get 10% off Buff Bake using my code PBCHOCO.

If you love this recipe, please PIN it using the PINTEREST button at the bottom!

Ingredients

Chocolate Layer

Nougat Layer

Caramel Layer

  • 3/4 cup Medjool Dates (pitted and diced)
  • 1/4 cup Natural Peanut Butter (I used Buff Bake White Chocolate)
  • 2 tbsp. Coconut Oil
  • 2 tbsp. Warm Water

Peanut Layer

  • 1/4 cup Dry Roasted Peanuts (crushed)

Directions

  1. For the chocolate layer, melt coconut oil and coconut butter in a microwave safe bowl for 15 seconds and mix in maple syrup. Whisk in cocoa powder. Pour chocolate into an 8×8 inch pan lined with parchment paper and place in the freezer while you prepare the nougat layer.
  2. In a microwave safe bowl, melt peanut butter and coconut butter and stir until well combined. Add maple syrup and stir well. Spread mixture over chocolate layer and return to the freezer while you prepare your caramel layer.
  3. Place dates, peanut butter and water in a high speed blender or food processor and pulse until smooth. Add coconut oil and pulse for another 10-20 seconds. Spread caramel layer over the nougat layer and sprinkle with crushed peanuts. Press them into the caramel layer a bit so they stick well.
  4. Place in the fridge (or freezer if you are like me and have zero patients) for at least an hour and then cut into 12 squares. Enjoy!

Dark Chocolate Almond Caramel Slice

Dark Chocolate Almond “Caramel” Slice  ????Vegan????Paleo????Gluten Free ????Raw????

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Base:

1/2 cup Raw Almonds
17-20 Dates (soft and pitted)
1 Cup Unsweetened Shredded Coconut
1 Tbsp Maple Syrup or Honey or Agave
1/4 Cup Water
Carmel layer:
13-15 Dates (soft and pitted)
1/4 cup Almond Butter
1/4 cup Maple Syrup or Honey or Agave
Chocolate layer:
1/4 cup Maple Syrup or Honey or Agave
1/4 Cup Coconut Oil (melted)
1/2 Cup Dark Cocoa Powder or Carob Powder
2 Tsp stevia (optional)
????????Line an 8×8 inch pan with parchment paper. Place all base ingredients in a food processor and pulse until you have small moldable bits. Evenly press the base layer into your pan. Same instructions for the caramel layer. For the chocolate layer, melt coconut oil in a microwave safe bowl. Once melted mix in syrup/agave/honey. Then add cocoa powder and stevia (if needed). Pour evenly over caramel layer and set in freezer for 30 minutes before cutting into slices and serving.

Maple Energy Balls Dipped in Chocolate

More MAPLE! I am kind of obsessed with Joseph’s Sugar Free Maple Syrup!

Pumpkin is so last year, give me maple! Haha just kidding, I have a different kind of love for pumpkin. Like the kind of love you have for peanut butter and chocolate but would you would never choose sides.

I love them equally.


Forgot to mention that these puppies are RAW! So if you turned on your ovens, well then you just wasted about 3 seconds of you life. Sorry.

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INGREDIENTS:

  • 1 Cup Oat Flour
  • 1/4 Cup Old Fashion Oats
  • 1 Cup Soft Dates (soak in hot water for 20 mins if not soft)
  • 3 TBSP Sugar Free Maple Syrup (I used Josephs)
  • 1 TBSP Vanilla Protein Powder
  • 1 TSP Cinnamon

In a food processor, pulse dates and oat flour until they form a paste then add remaining ingredients (old fashion oats being last) Roll into balls and place in an air tight container. Refrigerate for a couple of hours.

Melt 1/2 Cup Dark Chocolate Chips with 1 Tbsp Coconut Oil. Dip your balls in halfway-all the way-whatever you want. Refrigerate until chocolate hardens and serve. Store in air tight container in fridge.

Raw Double Chocolate Brownie Bars

I started this baking endeavor only wanting a single layer brownie, that’s healthy, clean, raw, made with whole foods and ya know, all of that good stuff. 🙂

Then, I thought to myself, “Self? What if you put chocolate on your chocolate? A brownie layer and then a creamy decadent layer on top?” Self, you have some fantastic ideas sometimes. And that’s how it happened. The rest is history…

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INGREDIENTS

First Layer:

1 Cup Almonds

1 Cup Cashews

1 Cup Soft Dates (Soak in water for 20 minutes if they aren’t soft)

5 Tbsp Carob Powder

1 Tsp Vanilla Extract

1-2 Tbsp Unsweetened Vanilla Almond Milk

Second Layer:

1 Ripe Banana Mashed

1/2 Cup Natural Peanut Butter (or Almond Butter for Paleo Diet)

1 Cup Soft Dates

5 Tbsp Carob Powder

1/4 Cup Unsweetened Almond Milk

1 Tsp Vanilla Extract

DIRECTIONS

Place all the nuts from the crust ingredients into the food processor and process until fine. Add remaining ingredients. Press crust into 9×9 in. pan (greased with coconut oil) OPTION: For a crunchy bottom layer, bake for 7-8 minutes at 375. Let cook while you make your second layer.

Mix all ingredients for second layer in the food processor and process until you have a thick pudding like consistency. Pour over the bottom later and let set in freezer for at least 3 hours or overnight. Makes 15!

Nutrition Facts

  Calories323.6  Total Fat21.1 g     Saturated Fat1.7 g     Polyunsaturated Fat0.2 g     Monounsaturated Fat1.4 g  Cholesterol0.0 mg  Sodium24.1 mg  Potassium496.0 mg  Total Carbohydrate31.5 g     Dietary Fiber7.3 g     Sugars19.4 g  Protein9.8 g

Peanut Butter Chocolate Nicecream Cups

I just want peanut butter and chocolate all day, every day. How many ways can I do this combination? The answer is ENDLESS! 🙂 Today was 106 degrees outside, so I needed my peanut butter and chocolate to be COLD! Boom, born were these little decadent treats! <3

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BASE: 


3/4 C. Peanuts

3/4 C. Soft Dates (if not soft, soak in water for 20 mins)

In a food processor, process peanuts until finely chopped then add dates. Once combined, roll base into 1-1/12 inch sized balls and press evenly into cupcake pan. (make sure you use cup cake liners or spray with non-stick oil. I brushed coconut oil on mine and it was still a little difficult to get out)

NICECREAM CENTER:

2 Large Bananas

1/3 C. Natural Peanut Butter

1/2 C. Full Fat Coconut Milk

In a food processor or blender ( I used my blender for this part) Blend Center ingredients together and pour evenly over base.

Let your nicecream cups sit in the freezer while you prepare the chocolate.

CHOCOLATE TOPPING:

1/3 C. Coconut Oil

3/4 C. Cocoa Powder (Carob Powder for Vegan)

2 TBSP Raw Organic Agave Optional: 1 stevia packet 😉 my boyfriend likes his chocolate sweet, so I gave in this time and sweetened it a bit more.  

In a small bowl, whisk chocolate topping together and pour on top of your center. Let freeze for at least 2 hours.

<3 <3 <3 I hope you enjoy <3 <3 <3 

***To make this recipe PALEO DIET friendly, use almonds and almond butter instead of peanuts***

PLEASE TAG ME ON INSTAGRAM WHEN YOU TRY MY RECIPES! I WANT TO SEE ALL OF YOUR BEAUTIFUL CREATIONS!! <3 

Raw Banana Cream Pie v/gf

There was a time when my sister and I would stay up into the wee hours of the morning with two forks and a banana cream pie! :/

Now days we treat our bodies better and eat clean with only organic whole foods! I made this decadent pie in remembrance of those dark nights full of refined sugar and high fructose corn syrup! Those days are over! My sister even lost 60 lbs by choosing the clean lifestyle!

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You guys, this is serious stuff. I highly advice you not to eat all of this in one night. I know, it’s so good and highly addicting but just because it’s healthy doesn’t mean you can eat the entire thing in a day! (this is really a message for myself because I have zero portion control)

Here ya go! Enjoy <3

Crust:

1.5 c. Peanuts

13 Soft Dates (soaked if they aren’t soft enough)

2 Tbsp Coconut oil

Prepare a spring pan with coconut oil. Place peanuts in food processor and pulse until chopped into small chunks. Add dates and coconut oil and process until combined. Pour crust ingredients into pan and press down and about an inch up the sides.Let it sit in the freezer while you prepare your filling.

Filling:

1 Large Banana

1 Cup Cashew’s Soaked at least 4-overnight

1/4 C. Coconut Cream (I used full fat coconut cream from Trader Joe’s, put in the fridge overnight, open the can and scrape from the top)

2 Tbsp Coconut Oil

1 Tbsp Lemon Juice

1 Tbsp Agave

1 Tsp Vanilla Extract

Place cashews in processor or blender (I used my blender for this). Blend until it’s as smooth as you can get it. Add remaining ingredients and blend some more! Blend until it’s creamy and fluffy! 🙂

Pour banana cream ingredients over crust.

GARNISH (optional):

Enjoy Life Dark Chocolate Chips (or chocolate of choice)

Bananas Chopped

Peanuts

Chocolate Drizzle (melt 1/2 c. chips in a double boiler and add 1 tbsp coconut oil)

Wrap pie in saran wrap and freeze for at least 2 hours or more before serving. Store in freezer.

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Raw Vegan Blueberry Cheesecake

This is officially my first Vegan Cheesecake!  I think I am in love! <3 

I am already thinking all the different things I can make. Seriously, I can’t believe I waited this long to make one. Do not make my same mistake, make one as soon as you can!! You will thank me later!

 


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Aren’t they beautiful? <3

Thank you www.damyhealth.com for this recipe! <3 You are a genius! 

I literally followed her recipe 100% and it came out so wonderful!Check out her site for more beautiful raw vegan food! 

http://www.damyhealth.com/2012/10/raw-blueberry-cheesecake/

Here is her wonderful Raw Vegan Cheesecake Recipe:

Crust Ingredients:

  • 2 Cups Slivered Almonds
  • 1 Cup Pre-Soaked Dates
  • 1/2 Cup Unsweetened Shredded Coconut
  • Zest of 1/2 a Lemon
  • Juice of 1/2  a Lemon
Cheesecake Layer Ingredients:
  • 2 1/3 Cups Pre-Soaked Cashews
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
Blueberry Topping Ingredients:
  • 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1/4 Cup Coconut Oil

Directions:

  1. First, pre-soak cashews and dates separately overnight.
  2. Spray an 8×8 baking dish with a healthy non-stick oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like.
  4. Add dough into your baking dish and press down evenly.
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Layer on top of your crust evenly.
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
  8. Layer on top of your cheesecake layer evenly.
  9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
  10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
  11. Serve and enjoy!

Raw Pumpkin Pie Bars

***warning*** These bars are highly addictive! Seriously, I can’t get enough. Inspired by best friend, Bree. 🙂 She’s pregnant and is having a major pumpkin craving, so I just tossed some ingredients in a food processor and they turned out way better than I could have ever imagined 🙂 

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Next time I would like to try and make a crust for them. If you have any raw/vegan crust ideas, please email me. I will try it out and report back 🙂


Okay, here’s my recipe! Enjoy!

Pumpkin Layer:

1 Cup 100% Pumpkin Puree (be careful, there are a lot imitations out there, making your own is always the best way to go)

8 Pitted Majool Dates

1/2 Cup Almond Flour 

1/2 Cup Coconut Flour

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

Chocolate Layer:

1/4 Cup Coconut Oil

1 Cup Enjoylife Chocolate Chips

What to do now:

Put all your dates in a food processor and pulse until you have date paste. In a separate bowl mix your dry ingredients together then add with the date paste in the food processor. Pulse until combined. Add pumpkin and vanilla, pulse until combined. Once you have a smooth, thick pumpkin base (you can add more coconut flour if you would like it thicker) pour into an 8×8 pan lined with parchment paper. 

Put your chocolate chips in a bowl while your coconut oil is heating in a small sauce pan. When the coconut oil is completely melted, pour over chocolate chips and let sit for 1-2 mins. Whisk until combined. (If you have trouble with this you can just warm the chocolate chips and coconut oil in the sauce pan on very little heat, continually whisking until melted.) 

Pour your chocolate sauce evenly over the pumpkin base. Place in the freezer over night or at least 5 hours. Eat directly out of freezer! 🙂 

 

 

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