Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Bars, Brownies, Fudge & Truffles (page 2 of 8)

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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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/

 

No Bake Coconut Brownie Energy Bites

Coconut Brownie Energy Bites
PALEO – GLUTEN FREE – VEGAN – HIGH PROTEIN

I’ve been a bit obsessed with my food processor lately or maybe I’ve just been enjoying not having to turn on my oven to create delicious and healthy treats!

I made these super healthy Coconut Brownie Energy Bites and it only took me about ten minutes from start to finish.

Try not to eat these all in one sitting. It’ll be tempting, trust me!


 

 

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I used PEScience Chocolate Frosted Cupcake whey protein powder and it complimented this recipe very nicely. You can get 30% OFF all PEScience products by using code PBCHOCO on their website and they have VEGAN protein as well! Yay!

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No Bake Coconut Brownie Energy Bites

Yield: 9 Energy Bites

Serving Size: 1 Energy Bite

Calories per serving: 92

Fat per serving: 3g

Carbs per serving: 14g

Protein per serving: 4g

No Bake Coconut Brownie Energy Bites

No Bake decadent high protein energy bites covered in desiccated coconut. A simple treat everyone will love!

Ingredients

  • 1/4 c raw almonds
  • 1/2 c dates, pitted and chopped
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. maple syrup or all natural sugar free maple syrup
  • 1 tbsp. unsweetened desiccated coconut plus more for rolling
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. almond butter
  • 1 tsp. vanilla extract

Instructions

  1. Before beginning, be sure your dates are fresh and soft. If your dates aren't soft, you can soak them in boiling water for 15 minutes.
  2. Once your dates are soft, cut them in half and remove the pits. Chop them into smaller pieces.
  3. Place all of your ingredients into a food processor or high performing blender.
  4. Blend on high until ingredients start to form a ball.
  5. Separate your mixture into 9 evenly sized balls. It helps if your hands are just slightly wet when rolling.
  6. Roll your brownie balls in your extra desiccated coconut until completely covered.
  7. Serve immediately or store in an airtight container.
  8. Enjoy!

Notes

Be sure to use vegan protein powder or sub with coconut flour for vegan or paleo.

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http://peanutbutterpluschocolate.com/no-bake-coconut-brownie-energy-bites/

 

Healthy Cake Batter Protein Truffles

When it’s not your birthday but you want cake, you toss a bunch of ingredients into a bowl and hope for the best. At least that’s what I do. Just kidding, there is some method to my madness but in this case there was a lot of luck involved.

I don’t always get so lucky and have my creations turn out perfectly on the first try. These truffles are pretty darn close to perfect.

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These tasty little bites will satisfy every sweet tooth!

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I used Leaner Creamer to sweeten my truffles. If you can’t find Leaner Creamer you can replace this with coconut sugar or a baking stevia.

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I used PEScience Select Gourmet Vanilla protein powder because it tastes like if an ice cream cone and a cupcake had a baby in powdered form. Get 30% off use code PBCHOCO.

Healthy Cake Batter Protein Truffles

Yield: 7 truffles

Serving Size: 1 truffle

Calories per serving: 105

Fat per serving: 7g

Carbs per serving: 4g

Protein per serving: 9g

Healthy Cake Batter Protein Truffles

Healthy little bites of cake batter that will satisfy any sweet tooth!

Ingredients

    Truffles
  • 2 scoops vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. coconut flour
  • 2 tbsp. all natural sugar-free maple syrup or sticky syrup
  • 2 tbsp. coconut oil, melted
  • 2 tbsp. sweetener (I used Leaner Creamer, see notes for substitutions)
  • 1.5 tbsp. unsweetened almond milk
  • sprinkles
    Vanilla Coating
  • 1/2 scoop vanilla protein powder
  • 3 tbsp. water
  • 1 tbsp. coconut oil, melted
  • 2 tbsp. sweetener (I used Leaner Creamer, see notes for substitutions)

Instructions

  1. In a bowl, mix together your protein, coconut flour and sweetener.
  2. Stir in melted coconut oil and syrup.
  3. Stir in almond milk, you may need to add a half tablespoon more depending on the type of protein you use. You don't want your dough to be too thick or too dry. Think cookie dough.
  4. Separate your dough into 7 evenly sized balls and place them in the freezer for 5 minutes while you prepare your coating.
  5. For the coating, mix together the protein powder, sweetener and warm water. Stir in your coconut oil until complete incorporated. Be sure to add the coconut oil last or the consistency will not be correct.
  6. Remove truffles from the freezer and dip each on the coating using a fork. Let the excess drip before placing on a piece of parchment paper.
  7. Garnish with sprinkles if desired.
  8. Place in the freezer for 5 minutes before serving.
  9. Best if stored in the freezer and then thawed a few minutes before consuming.

Notes

You may replace the Leaner Creamer sweetener with coconut sugar, baking truvia or baking stevia, macros will change.

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No Bake Peanut Butter Chocolate Chip Protein Bars

If you follow me on Instagram (@peanutbutterpluschocolate), you probably already know that I love protein bars. I would even goes as far as to say that I am a bit obsessed with them.  I honestly can’t remember the last time I went an entire day without eating a protein bar, whether it be one I’ve made myself or a store bought one. Maybe I have a problem?

If you have a protein bar habit like mine, then you already know how expensive it can get. Most good quality protein bars are close to three dollars a bar which can really put a dent in your wallet (but totally worth it). Making your own bars can save you money and a trip to GNC.

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For obvious reasons I chose to make these bars peanut butter and chocolate chip flavored and used PEScience Chocolate Peanut Butter Cup Select protein powder (30% off code PBCHOCO) but you can use any whey protein for different flavor combinations. I’m sure Snickerdoodle or Gourmet Vanilla protein powders would also taste amazing!

 

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I love protein bars!

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No Bake Peanut Butter Chocolate Chip Protein Bars

Yield: 8 bars

Serving Size: 1 bar

Calories per serving: 115

Fat per serving: 6g

Carbs per serving: 7g

Protein per serving: 9g

No Bake Peanut Butter Chocolate Chip Protein Bars

Ingredients

  • 1/3 c coconut flour
  • 2 scoops protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)
  • 1/4 c powdered peanut butter
  • 2 tbsp. liquid coconut oil (if using solid coconut oil, measure after melting)
  • 1/4 c plus 2 tbsp. unsweetened almond milk
  • 2 tbsp. mini chocolate chips

Instructions

  1. In a large bowl, mix together your protein, coconut flour and powdered peanut butter.
  2. Add your coconut oil and mix using a fork.
  3. Stir in almond milk until a dough forms. You may want to use your hands for mixing.
  4. Fold in chocolate chips.
  5. Roll your dough into a ball and press evenly into a pan lined with parchment paper about 8x8 inches and press it flat.
  6. Place in the freezer for 15-20 minutes before cutting into 8 bars and serving.
  7. Store in a cool place. (I personally think they taste best from the freezer)
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http://peanutbutterpluschocolate.com/no-bake-peanut-butter-chocolate-chip-protein-bars/

 

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.

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

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!
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http://peanutbutterpluschocolate.com/barely-baked-oatmeal-fig-bars-high-protein/

Healthy S’mores Blondies

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Healthy S’mores Blondies

Yield: 9 blondies

Serving Size: 1 blondie

Calories per serving: 122

Fat per serving: 6g

Carbs per serving: 11g

Protein per serving: 6g

Healthy S’mores Blondies

Ingredients

  • 1 scoop protein powder (I used PEScience Blondie 30% off using code PBCHOCO)
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 c oat flour
  • 2 tbsp. coconut flour (I used Better Body Foods)
  • 3 tbsp. unsweetened applesauce
  • 3 tbsp. sugar free maple syrup or sticky syrup of choice
  • 3 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 15g mini marshmallows
  • 76g dark Belgian dark chocolate

Instructions

  1. Pre-heat oven to 350f and prepare an 8x8" baking pan with parchment paper.
  2. In a bowl, mix together the flours, protein powder, coconut sugar and baking powder.
  3. Mix in the applesauce, vanilla extract and maple syrup and then lastly the eggs (one at a time).
  4. Pour batter into your prepared pan.
  5. Break your chocolate bar into pieces and place them on top of the batter.
  6. Bake for 15 minutes. Remove to top blondies with marshmallows and then return to oven for another 4-5 minutes.
  7. Let cool before cutting into 9 squares and serving.
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http://peanutbutterpluschocolate.com/healthy-smores-blondies/

White Chocolate Macadamia Cookie Dough Ice Cream Bars

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White Chocolate Macadamia Cookie Dough Ice Cream Bars

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 164 calories

Fat per serving: 6g

Carbs per serving: 18g

Protein per serving: 11g

White Chocolate Macadamia Cookie Dough Ice Cream Bars

Ingredients

    White Chocolate Macadamia Cookie Dough
  • 1.25 scoop protein powder, 40g (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 c garbanzo beans, washed and skins removed
  • 3 tbsp. sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. peanut butter (I used Nuts 'N More Toffee Nut)
  • 15g white chocolate chips
  • 17g raw macadamia nuts
    Chocolate Ice Cream
  • 2 overly ripe bananas, frozen
  • 1 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. unsweetened almond milk
    Icing
  • 2 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted

Instructions

  1. Rinse your beans well, rubbing them together to remove skins.
  2. Place the beans, maple syrup and peanut butter in a blender on high until smooth. You may need to stop to scrape the sides and the bottom.
  3. Remove the dough from the blender and fold in the protein powder until completely incorporated.
  4. Fold in nuts and white chocolate chips.
  5. Press the cookie dough evenly into an 8x8 inch pan prepared with parchment paper (wet your fingers before pressing the dough for less sticking.
  6. Cover the dough with another layer of parchment paper and place in the freezer for 1 hour to harden.
  7. Blend all ingredients for your ice cream layer together until smooth and then pour over your cookie dough layer using a rubber spatula to spread and even the ice cream.
  8. Mix your icing ingredients together and drizzle over ice cream layer.
  9. Return to the freezer for 4-6 hours or until completely frozen.
  10. Remove from the freezer and let sit at room temperature for 5 minutes before cutting into bars and serving.

Notes

For higher protein content, use chocolate protein powder instead of cocoa powder.

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http://peanutbutterpluschocolate.com/white-chocolate-macadamia-cookie-dough-ice-cream-bars/

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