Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Cakes, Pies & Frozen Treats (page 1 of 6)

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

 

Dessert for breakfast? I’m totally in, especially on a hot Southern California Day!

 


 

These delicious high protein popsicles are simple to make using only 4 ingredients!

  1. Your favorite vanilla flavored yogurt!
  2. Almond milk!
  3. Fruit of choice!
  4. Granola! (I used Sweet Home Farm Granola)

Whisk together your yogurt and almond milk. Stir in or blend in your favorite fruit. Pour mixture into molds. Top with granola and then press in a popsicle stick. Place in the freezer for at least 6 hours or until solid. Enjoy a decadent breakfast treat!

 

 

I made these using Sweet Home Farm Granola because it’s made without GMO’s and low in sugar! That’s a double win for me!

 

 

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 5 Healthy Breakfast Popsicles

Serving Size: 1 Healthy Breakfast Popsicle

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 12g

Protein per serving: 10g

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Healthy Yogurt and Granola Breakfast Popsicles are the perfect breakfast treat to keep you cool during the summer!

Ingredients

  • 2 c vanilla flavored yogurt (vegan if necessary)
  • 1 c almond milk
  • 1/2 c chopped fruit
  • 1/3 c granola Sweet Home Farm

Instructions

  1. In a large bowl, whisk together yogurt and almond milk. If not using a flavored yogurt, you will want to add in sweetener to add sweetener now.
  2. Divide yogurt mixture between your popsicle molds until they are about 2/3 of the way full. Drop in desired fruit and finish with granola. Be sure to tap the molds on the counter when finished to ensure all air bubbles have disappeared.
  3. Place in the freezer for at least 6 hours or until frozen solid.
  4. To remove popsicles from molds, run them until warm water for 20-30 seconds.
  5. Enjoy!

Notes

*Macros will change depending on the yogurt and granola you use.

http://peanutbutterpluschocolate.com/healthy-vanilla-yogurt-and-granola-breakfast-popsicles/

 

Healthy Chocolate Chip Marble Cake

 

Healthy High Protein Chocolate Chip Marble Cake Bars made using whole food ingredients and PEScience protein powder.

 


 

After a long Sunday, my boyfriend and I decided to take it easy and order a pizza for dinner. I know, I know, it goes against like everything I stand for. But pizza is life and everyone deserves it every now and then! 😉

 

So I’m ordering pizza online from Dominos when I see the most delicious looking marble cookie brownies being advertised for dessert. I knew instantly what my next baking venture would be. Today I set out to make a healthy version of those brownies. Instead, my “brownies” came out looking more like “cake” which is totally fine because who doesn’t love cake??

 

 

I used PEScience Frosted Chocolate Cupcake in this recipe and it made these cake bars extra sweet without adding all the extra sugar! Get 30% OFF all PEScience products by using code PBCHOCO at www.pescience.com

 

 

Healthy Chocolate Chip Marble Cake Bars

Yield: 9 Cake Bars

Serving Size: 1 Bar

Calories per serving: 171

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 7g

Healthy Chocolate Chip Marble Cake Bars

A healthy decadent chocolate chip marble cake made using whole food ingredients and protein powder!

Ingredients

  • 3/4 c brown rice flour or gluten-free oat flour
  • 1/2 c finely ground almond flour
  • 2 tbsp Truvia or coconut sugar
  • 32g protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 2 tbsp coconut oil, melted
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbsp unsweetened cocoa powder
  • 1/2 c unsweetened applesauce, room temperature
  • 1 tbsp chocolate chips

Instructions

  1. Preheat oven to 350F and prepare an 8x8" pan with parchment paper.
  2. Place the flours, Truvia, baking soda and powder into a mixing bowl and stir until combined. Pour the flour mix into a mixer. Add the egg, egg yolk, melted coconut oil, vanilla extract and 1/4 cup applesauce. Beat until everything is incorporated and you have a thick batter. Scoop out 1/2 cup of the batter, fold in chocolate chips and set a side.
  3. Add the cocoa powder, protein powder and 1/4 cup applesauce to the remaining batter and beat until smooth. Spread chocolate batter into the bottom of the prepared pan using a rubber spatula (it helps if you wet it slightly first to prevent sticking).
  4. Use a cookie scoop to drop dollops of the chocolate chip batter over the chocolate layer until you have used it all. Mine was 5 scoops. Use a knife to swirl the batters together.
  5. Bake for 17-19 minutes.
  6. Let cool before cutting into 9 bars and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-marble-cake/

Healthy Strawberry Banana Chocolate Chip Muffins

 

It’s safe to say that chocolate goes with just about anything. Last week I made a Chocolate Strawberry Banana Smoothie and it was so delicious I knew I had to use those flavor combinations again.

 


 

So I quickly whipped up a batch of Strawberry Banana Chocolate Chip Muffins for only 99 calories each! Don’t even ask me how many muffins I ate because I will shamelessly tell you that I ate 5 muffins in one sitting!

 

 

I used PEScience Gourmet Vanilla Protein Powder. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

Healthy Strawberry Banana Chocolate Chip Muffins

Yield: 12 muffins

Serving Size: 1 Muffin

Calories per serving: 99

Fat per serving: 5g

Carbs per serving: 12g

Protein per serving: 5g

Healthy Strawberry Banana Chocolate Chip Muffins

Super Healthy Strawberry Banana Chocolate Chip Muffins Made Gluten-Free and Refined Sugar-Free!

Ingredients

  • 3/4 c brown rice flour or gluten-free-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, room temperature
  • 2 tbsp almond milk
  • 2 tbsp avocado oil or coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp uncut stevia
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tbsp sugar-free chocolate chips (I used Lily's)
  • 1 banana, ripe
  • 4 strawberries, chopped

Instructions

  1. Preheat oven to 350F and prepare a muffin tin with cupcake liners or spray with non-stick spray.
  2. Place the eggs, banana, oil, vanilla extract, almond milk and stevia into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flour, protein, salt, baking soda and powder. Add your dry ingredients into the mixer and continue mixing just until combined.
  4. Fold in chocolate chips and strawberry pieces. Pour batter evenly into each cupcake liner and bake for 14-16 minutes. Let cool before serving.
http://peanutbutterpluschocolate.com/healthy-strawberry-banana-chocolate-chip-muffins/

Healthy Triple Peanut Butter Cake

I just wish everyday could be Sunday. It’s always so peaceful–a perfect day for baking and lounging around and eating what you’ve baked. I’ve probably done more of the lounging around and eating part.

 

My boyfriend often asks me if I get sick of always making peanut butter flavored desserts and I reply with “What are you crazy man? Peanut Butter is life!” And then I don’t talk to him for the rest of the day! He clearly doesn’t know me at all. I never get sick of peanut butter. 😛


 

To show my boyfriend how not sick of peanut butter I am, I made a Triple Peanut Butter Cake using the Peanut Butter Frosting I posted yesterday.

 

 

Peanut butter cake layered with peanut butter Greek yogurt frosting and then topped with more frosting and peanut butter and chocolate chips.

 

I used PEScience Chocolate Peanut Butter Cup protein powder. You can get 30% OFF using code PBCHOCO at checkout on their website.

 

 

   

 

Healthy Triple Peanut Butter Cake

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 289

Fat per serving: 13g

Carbs per serving: 33g

Protein per serving: 14g

Healthy Triple Peanut Butter Cake

Super Decadent Triple Peanut Butter Cake Layered with Healthy Greek Yogurt Peanut Butter Frosting and Topped with Peanut Butter Chips.

Ingredients

  • 1 c brown rice flour*
  • 2 tbsp. almond flour, finely ground
  • 32g protein powder (I used PEScience Peanut Butter Cup 30% OFF code PBCHOCO)
  • 1/4 c baking stevia*
  • 1/4 c natural peanut butter
  • 1/4 c unsweetened apple sauce
  • 2 eggs, 1 egg white
  • 1/4 c unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt (omit if using salted peanut butter)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp peanut butter chips
    Topping
  • 2 tbsp peanut butter chips
  • 2 tbsp chocolate chips

Instructions

  1. Pre-heat oven to 350F and prepare two 6" round baking pans with non-stick spray.
  2. Place the eggs, applesauce, peanut butter, vanilla, almond milk and baking stevia into a mixer and beat until fluffy.
  3. In a separate bowl, stir together flours, protein, salt, baking soda and powder. Slowly mix your dry ingredients into your wet just until combined. Stir in peanut butter chips.
  4. Distribute the batter evenly between the two pans and bake both cakes for 19-21 minutes.
  5. Remove from oven and let cool for 5 minutes before removing from the pans and transferring to a wire rack to finish cooling.
  6. Once cooled, frost cakes with Healthy 4-Ingredient Peanut Butter Frosting then sprinkle with chocolate chips and peanut butter chips if desired.

Notes

Brown rice flour can be replaced with oat flour or whole wheat flour and baking stevia can be replaced with any granulated sweetener such as coconut sugar. **Macros include the frosting!

http://peanutbutterpluschocolate.com/healthy-triple-peanut-butter-cake/

Healthy Raspberry Cheesecake Brownie Bites

I’ve been making quite a few different brownie variations lately. A few weeks ago I made Strawberry Heart Brownies and Peanut Butter Brownies. It’s safe to say I really love fudgy, decadent desserts! Today I made Chocolate Brownies topped with a no-bake Raspberry Cheesecake.

 


 

I used PEScience protein for both the brownie layer and the cheesecake layer. For the brownie layer I used Frosted Chocolate Cupcake and for the Cheesecake Layer I used Gourmet Vanilla. You can get 30% OFF all PEScience products (vegan powders available) using code PBCHOCO at checkout on their website.

 

Healthy Raspberry Cheesecake Brownie Bites

Yield: 20 Bites

Serving Size: 1 Bite

Calories per serving: 85

Fat per serving: 4g

Carbs per serving: 4g

Protein per serving: 5g

Healthy Raspberry Cheesecake Brownie Bites

Uber Fudgy Raspberry Cheesecake Brownie Bites!

Ingredients

    Brownie Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water or 1 egg + 1 egg white
  • 3 tbsp. baking stevia
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
    Cheesecake Layer
  • 4 oz fat free cream cheese
  • 1/4 c Greek yogurt
  • 32g vanilla protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. baking stevia
  • 1/4 c slightly thawed frozen raspberries

Instructions

  1. Pre-heat oven to 325F and prepare an 8x8 inch baking dish or pan with parchment paper or non-stick spray.
  2. In a small dish, stir together ground flax and water and then set a side.
  3. Place all dry brownie ingredients into a mixer (flours, cocoa powder, protein powder, desiccated coconut, baking stevia, baking soda and baking powder) and mix until combined.
  4. Add in melted oil, flax mix (flax egg) and pumpkin and continue mixing until a dough forms.
  5. Press brownie dough evenly into the bottom of the pan and bake for 8-9 minutes. Don't over bake.
  6. Remove from oven and let cool. Once cooled, place the cream cheese, Greek yogurt, stevia and protein powder into a mixer and beat until fluffy.
  7. In a small bowl, crush the slightly thawed frozen raspberries and then fold them into the cheesecake mixture.
  8. Spread cheesecake mixture in an even layer over the brownies. Cover and place in the freezer for 2 hours before cutting into 20 squares and serving.
http://peanutbutterpluschocolate.com/healthy-raspberry-cheesecake-brownie-bites/

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Coffee Cake layered with cheesecake and topped with a cream cheese frosting! I made this using no refined sugar or flour.

 


 

I used PEScience Snickerdoodle protein powder for this recipe, however, any vanilla flavored whey will work. You can get 30% off your PEScience order by using my code PBCHOCO at checkout!

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 150

Fat per serving: 8g

Carbs per serving: 12g

Protein per serving: 9g

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Ingredients

    Coffee Cake
  • 1/2 brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 2 eggs, whole
  • 2 tbsp. granulated stevia or coconut sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Cheesecake Filling
  • 2 oz low fat Greek yogurt cream cheese or regular cream cheese
  • 1 egg white
  • 32g vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour
  • 1 tbsp. almond milk
    Cinnamon Filling
  • 2 tbsp. coconut sugar
  • 1 tsp. cinnamon
  • 1/2 tbsp. coconut oil, melted
    Frosting
  • 1 oz low fat Greek yogurt cream cheese
  • 16g vanilla protein powder
  • 1 tbsp. almond milk

Instructions

  1. Pre-heat oven to 325F and a round pan with non-stick spray (about 8-10 inches).
  2. In a large bowl, stir together brown rice flour, almond flour protein powder, cinnamon, baking stevia, baking soda and powder. Add in eggs, vanilla extract and melted oil until smooth. Batter should be very thick. Press 3/4 of the batter evenly into the bottom of the pan using your fingertips. NOTE: Wet your fingertips first to prevent sticking.
  3. In a small bowl, stir together cinnamon filling ingredients and sprinkle over your coffee cake layer.
  4. Using a blender or food processor, blend together all cheesecake filling ingredients until smooth. Pour cheesecake filling over cinnamon filing layer. Press remaining cinnamon roll dough over cheesecake layer (there won't be enough dough to completely cover the cheesecake and that's okay).
  5. Bake for 17-19 minutes. Let cool before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cinnamon-roll-coffee-cake-with-cheesecake-filling/

 

Healthy Buckwheat Banana Berry Muffins

 

Take those overly ripe bananas and turn them into something delicious! Today I was feeling a little adventurous so instead of making plain old banana bread, I made buckwheat berry banana bread with added protein!


 

 

I used PEScience Gourmet Vanilla Select Protein. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

 

Healthy Buckwheat Banana Berry Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 18g

Protein per serving: 5g

Healthy Buckwheat Banana Berry Muffins

A healthy breakfast to make a head of time! Buckwheat berry banana protein muffins!

Ingredients

  • 3 overly ripe bananas
  • 1 c brown rice flour or whole wheat flour
  • 1/4 c buckwheat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 eggs
  • 1/3 c Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c frozen berries

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with non-stick spray and set a side.
  2. Place the bananas in a mixer or mash with a fork. Stir in eggs, yogurt and vanilla until smooth.
  3. In a separate bowl, stir together flours, protein, baking soda and baking powder. Add your dry ingredients to your wet, mixing until completely incorporated.
  4. Fold in frozen berries.
  5. Fill 12 muffin molds with batter and bake for 22-24 minutes. Let cool and serve.
http://peanutbutterpluschocolate.com/healthy-buckwheat-banana-berry-muffins/

Healthy Peanut Butter Stuffed Skillet Brookie

 

If you ever wonder what a girl that bakes peanut butter and chocolate desserts for a living dreams about… here it is.


 

Seriously, I have dreams about desserts and then I make them. Last night I dreamt about a large cookie with a brownie bottom, a thick layer of peanut butter and topped with a chocolate chunk cookie so today I made the healthiest version of it.

 

 

 

This super healthy, whole food version doesn’t skimp on flavor or density! This cookie tastes better than the real, sugar-packed thing!

 

 

Healthy Peanut Butter Stuffed Skillet Brookie

Yield: 1 giant skillet cookie

Serving Size: 1/8

Calories per serving: 215

Fat per serving: 13g

Carbs per serving: 16g

Protein per serving: 10g

Healthy Peanut Butter Stuffed Skillet Brookie

Clean eating brownie bottom chocolate chip skillet cookie stuffed with peanut butter and it's absolutely to die for!

Ingredients

  • 1/2 c gluten-free oat flour
  • 1/2 c finely ground almond flour
  • 1/4 c baking stevia
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 egg, egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla extract
  • 2 tsp. unsweetened cocoa powder
  • 2 tsp. pumpkin puree
  • 2 tbsp. sugar-free chocolate chips
  • 3 tbsp. natural peanut butter
  • sea salt for sprinkling

Instructions

  1. Pre-heat oven to 325F and prepare a small skillet with non-stick spray, set a side. In a mixer or large bowl, mix together oat flour, almond flour, protein, baking soda and powder. Add in egg, egg yolk and oil and continue mixing until completely incorporated and a dough forms.
  2. Remove half of the dough and place it in a bowl. Mix in cocoa powder and pumpkin puree until completely incorporated. You should have a thick brownie like batter. Wet you finger tips and press the brownie evenly into the bottom of the skillet.
  3. Top brownie layer with peanut butter.
  4. Add chocolate chips to remaining cookie dough and evenly press dough over peanut butter latey.
  5. Bake for 8-10 minutes. Sprinkle with flaked sea salt and enjoy!
http://peanutbutterpluschocolate.com/healthy-peanut-butter-stuffed-skillet-brookie/

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/

 

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/

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