Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Chocolate Treats (page 1 of 6)

Healthy Banana Peanut Butter Fudge Popsicles

 

These Elvis inspired popsicles are made using only 6 ingredients and will definitely keep you cool in the summer!


I used 2 scoops (64g) PEScience Frosted Chocolate Cupcake protein powder–a total must try! Get 30% OFF all PEScience products by using code PBCHOCO on their website at checkout.

 

Healthy Banana Peanut Butter Fudge Popsicles

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Category: dessert

Yield: 4

Serving Size: 1 Popsicle

Calories per serving: 236

Fat per serving: 8g

Carbs per serving: 19g

Protein per serving: 23g

Healthy Banana Peanut Butter Fudge Popsicles

Healthy, High Protein Peanut Butter Banana Fudge Popsicles. Gluten-Free!

Ingredients

  • 64g chocolate protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp unsweetened cocoa powder
  • 1 5oz container of Greek yogurt
  • 2 bananas, ripe
  • 1/2 c unsweetened almond milk
  • 1/4 c natural peanut butter (I used Nuts 'N More)

Instructions

  1. Place all ingredients into a blender or food processor and blitz until smooth. Fill 4 standard size popsicle molds with mixture.
  2. Place in the freezer for 1 hour before inserting popsicle sticks. Freeze overnight.
  3. To remove popsicles, run molds under warm water for 30 seconds.
  4. Pro tip: Dip popsicles in sprinkles for the ultimate experience!
http://peanutbutterpluschocolate.com/healthy-banana-peanut-butter-fudge-popsicles/

 

Healthy Dark Chocolate Banana Bread

This super easy Dark Chocolate Banana Bread is extremely moist and made using only  whole food ingredients.

I shared some photos of this banana bread on my Instagram story last week and feedback I got was absolutely overwhelming so thank you for all of your kind words. I wanted to share this delicious recipe sooner but I was out of town all week in Milwaukee, Wisconsin–which by the way has some incredible food and by food, I mean CHEESE!

 


 

This banana bread is perfect in so many ways. For starters, it’s flavored with dark chocolate and who doesn’t love chocolate?

 

There’s added protein powder to kick those macros up a notch and not to mention give it a little extra sweetness without adding refined sugar! Double bonus!

 

 

 

Pro tip: If you want your taste buds to explode from a flavor overload, put Nuts ‘N More Cocoa Hazelnut Spread on your dark chocolate banana bread slice and you will not regret it!

 

 

Healthy Dark Chocolate Banana Bread

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

Category: Dessert, Breakfast, Snack

Yield: 10 Slices

Serving Size: 1 Slice

Calories per serving: 174

Fat per serving: 8g

Carbs per serving: 19g

Protein per serving: 8g

Healthy Dark Chocolate Banana Bread

A chocolate lover's dream! Dark Chocolate Banana Bread made healthy! High in protein and gluten-free!

Ingredients

  • 3 ripe bananas
  • 64g chocolate protein powder (I used PEScience 30% OFF PBCHOCO)
  • 1 c brown rice flour or oat flour
  • 3 packets stevia
  • 1/4 c unsweetened cocoa powder, special dark
  • 1/4 c unsweetened almond milk or milk of choice
  • 1/4 c chia seed oil or coconut oil, melted
  • 2 eggs, whole
  • 1 tsp baking soda
  • 1 tsp baking powder
  • cocao nibs for sprinkling

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with parchment paper or non-stick spray.
  2. Use a hand held mixer or a stationary mixer to beat the eggs, bananas, milk and oil together until fluffy.
  3. Add in the flour, protein, cocoa powder, baking soda and baking powder and mix just until combined.
  4. Pour batter into the pan and sprinkle with cocao nibs.
  5. Bake for 40-44 minutes or until a toothpick comes out clean.
http://peanutbutterpluschocolate.com/healthy-dark-chocolate-banana-bread/

Healthy Chocolate Peanut Butter Chia Pudding

 

My two favorite flavors are coming together as one in this delicious mouth watering chia pudding recipe. Vegan, gluten-free and paleo friendly!

 


 

Just like overnight oats, chia pudding was an acquired taste for me but once after a few tries, I was hooked. Now I just can’t stop eating it! Not to mention that chia seeds are a superfood so the health benefits are well, pretty freaking super!

Chia seeds are naturally high in fiber, protein, omega-3, omega-6, calcium, copper, potassium and zinc!

 

 

This pudding recipe is so simple to make and takes just a couple of minutes to prep!

 

 

 

Healthy Chocolate Peanut Butter Chia Pudding

Prep Time: 5 minutes

Category: snack, dessert, breakfast

Yield: 4 Servings

Serving Size: 1/4

Calories per serving: 306

Fat per serving: 16g

Saturated fat per serving: 11g

Carbs per serving: 26g

Protein per serving: 17g

Healthy Chocolate Peanut Butter Chia Pudding

Chocolate Peanut Butter Chia Pudding so healthy you can eat it for breakfast!

Ingredients

  • 1/2 c chia seeds
  • 1 1/2 c almond milk
  • 32g chocolate protein powder (I used PEScience 30% off code PBCHOCO)
  • 1/4 c unsweetened cocoa powder
  • 2 tbsp agave
  • 2 tbsp all natural peanut butter

Instructions

  1. Place the chia seeds, cocoa powder and protein into a mason jar and give it a swirl just to combine the ingredients. Add in the almond milk and agave. Put the lid on tight and shake until completely mixed. Place the jar into the refrigerator for at least 4 hours or overnight.
  2. Remove from the fridge and separate chia pudding into 4 serving bowls and layer with peanut butter.
http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-chia-pudding/

 

Healthy Chocolate Hazelnut Brownie Bars {Vegan, Gluten-Free & Paleo)

 

This super dense and extremely fudgy healthy chocolate hazelnut brownie bars are made vegan, gluten-free and paleo friendly!

 


 

Here’s a delicious and healthy recipe that’s unbelievably satisfying and made using the most amazing chocolate hazelnut spread I have ever had in my life.  Nuts ‘N More just released this Healthy Chocolate Hazelnut Spread and I think I’m in love–I might even change my blog name to Hazelnut Plus Chocolate.

 

 

 

Who says ice cream and Netflix is the best way to spend a Friday night? Oh right, I did just a few days ago. Well things have changed since making these brownies. My new Friday night (as of tonight) consists of watching Friends reruns and snacking on these chocolate hazelnut delights! I just can’t get enough.

 

 

 

Healthy Chocolate Hazelnut Brownie Bars {Vegan, Gluten-Free & Paleo)

Category: Dessert

Yield: 9 pieces of Healthy Chocolate Coconut Covered Date Candies

Healthy Chocolate Hazelnut Brownie Bars {Vegan, Gluten-Free & Paleo)

This healthy chocolate hazelnut brownie bar recipe is so delicious you can't just have one! Vegan, Gluten-free and paleo friendly!

Ingredients

    Chocolate Hazelnut Brownies
  • 1/2 c almond flour, finely ground
  • 1/2 c brown rice flour or oat flour
  • 32g chocolate protein powder, I used PEScience 30% off code PBCHOCO
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp special dark unsweetened cocoa powder
  • 1/4 cocoa hazelnut spread Nuts 'N More
  • 3 tbsp chia seed oil or coconut oil, melted
  • 2 tbsp pumpkin puree
  • 2 tbsp ground flax + 3 tbsp water
  • 1/4 c hazelnuts, chopped
    Chocolate Ganache
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp sugar-free maple syrup or agave
  • 2 tbsp coconut oi, melted
  • 1 tbsp almond milk

Instructions

  1. Preheat oven to 325F and prepare a loaf pan with parchment paper and set aside.
  2. Place the flax and water into a small bowl and stir until combined and set aside for 5 minutes to set.
  3. Place all dry brownie ingredients into a bowl and stir until combined. Add in remaining ingredients and beat until a dough forms. At this point I placed the ingredients into my mixer and used a paddle attachment to mix until a dough formed.
  4. Press the dough evenly into the bottom of the prepared pan and bake for 11-12 minutes--don't over bake. Remove from the oven and let cool.
  5. While the brownies are cooling, place all ganache ingredients into a microwave safe bowl and cook on high in 5 second increments, stirring in between until smooth.
  6. Pour chocolate over brownies and top with more chopped hazelnuts and cocao nibs if desired.
  7. Place the brownies into the freezer for 1 hour before cutting into bars and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-hazelnut-brownie-bars-vegan-gluten-free-paleo/

 

Healthy Dark Chocolate Pancakes made Sugar-Free and Gluten-Free

 

Extra fluffy and super healthy, high protein dark chocolate pancakes made gluten-free!

 


 

Jump start your Memorial Day weekend with these unbelievably delicious dark chocolate pancakes! Top with fresh fruit, pure maple syrup or special dark chocolate peanut butter sauce… I chose all three! 🙂

 

 

Like always, I used PEScience Select Protein Powder in this recipe. I used Frosted Chocolate Cupcake flavor. Get 30% OFF all PEScience products by using code PBCHOCO at check on their website www.pescience.com

 

 

Have a safe Memorial Day weekend!

 

Healthy Dark Chocolate Pancakes made Sugar-Free and Gluten-Free

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Category: breakast

Yield: 7-8 Dark Chocolate Pancakes

Serving Size: 4 Dark Chocolate Pancakes

Calories per serving: 421

Fat per serving: 12g

Carbs per serving: 48g

Protein per serving: 32g

Healthy Dark Chocolate Pancakes made Sugar-Free and Gluten-Free

Decadent Dark Chocolate Protein Pancakes made Gluten-free and Sugar-free!

Ingredients

  • 1 c gluten-free oat flour
  • 2 tbsp coconut flour
  • 2 tbsp unsweetened special dark cocoa powder
  • 32g chocolate protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 2 tbsp unsweetened applesauce
  • 4-6 tbsp unsweetened almond milk
  • 1 tsp double acting baking powder
  • stevia to taste if you like your pancakes sweet
    Toppings:
  • fresh fruit
  • maple syrup
  • chocolate powdered peanut butter sauce (powdered peanut butter + stevia + water until you have reached your desired consistency)

Instructions

  1. In a large bowl, whisk together all dry ingredients. Add in remaining ingredients and whisk until smooth. If batter is too thick add more almond milk (this will change depending on the type of protein powder you use).
  2. Let batter sit for 3-5 minutes. While batter is resting, prepare a griddle, pancake pan or frying pan with non-stick spray and turn on medium-low heat. Once pan is hot, cook pancakes 1/4 c at a time. Flip pancakes once bubbles pop. Continue this until until you have used all the batter. Recipe should make about 7-8 4" pancakes.
  3. Serve immediately.
http://peanutbutterpluschocolate.com/healthy-dark-chocolate-pancakes-made-sugar-free-and-gluten-free/

Healthy Cookie Butter Moon Pies

 

Cookie Butter Moon Pies made healthy, gluten-free and high in protein!

 


 

Marshmallow fluff and healthy cookie butter sandwiched between two protein shortbread cookies and then dipped in sugar-free chocolate–the perfect late night snack!

 

 

I used PEScience Gourmet Vanilla Select Protein for this recipe. You can use any 32g of  whatever vanilla flavored protein you like, however, you can get PEScience products for 30% off using code PBCHOCO on their website.

 

 

Dipping your Cookie Butter Moonpie Cookies in more Cookie Butter is perfectly acceptable!

 

 

Healthy Cookie Butter Moon Pies

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 36 minutes

Category: Dessert

Yield: 10 Cookies

Serving Size: 1 Cookie

Calories per serving: 187

Fat per serving: 8g

Carbs per serving: 20g

Protein per serving: 9g

Healthy Cookie Butter Moon Pies

Healthy Cookie Butter and Marshmallow Fluff Sandwiched Between Two Crispy Protein Shortbread Cookies and then Dipped in Chocolate!

Ingredients

    Shortbread Cookies
  • 64g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/2 c almond flour, finely ground
  • 1/2 c brown rice flour
  • 2 tbsp. light butter, melted
  • 1-2 tbsp water
    Marshmallow Fluff
  • 1 c mini marshmallows (I used Dandies)
  • 1 tsp sugar-free maple syrup
    Other
  • 10 tsp cookie butter (I used Nuts 'N More )
  • 1/3 c sugar-free chocolate
  • 1 tsp coconut oil

Instructions

  1. Preheat oven to 350F and prepare a baking sheet with parchment paper.
  2. Place all of your shortbread ingredients into a mixer and mix using a paddle attachment until a dough forms. If dough is too dry, add another tablespoon of water.
  3. Roll out dough until it's about 1/8 inch thick (I used more brown rice flour for dusting) and cut out cookies using a 2" inch round cookie cutter or a lid to a spice container. Roll out remaining dough and cut out more cookies until you have no more dough left. Recipe should make about 20 cookies.
  4. Place the cut out cookie dough onto the baking sheet and bake for 8-11 minutes. Remove from oven and let cool completely.
  5. Once the cookies are cooled, place the marshmallows into a double boiler (glass bowl over a small pot of water on medium heat) until the marshmallows start to melt. Stir until just small clumps are left. Add in the sugar-free maple syrup and continue mixing until smooth. Marshmallow fluff will still be very sticky. Turn heat down to low while you spread fluff onto 10 of the cookies.
  6. On the remaining cookies, spread 1 teaspoon of cookie butter in an even layer then press the cookies together to make a cookie butter, marshmallow sandwich.
  7. In a microwave safe bowl, melt chocolate chips and coconut oil together until smooth. Dip each cookie sandwich into the chocolate until completely covered and let the excess drip off. Place it back on the parchment paper. Repeat until you have covered each cookie sandwich in chocolate. Place all the moon pies in the freezer for 20 minutes for chocolate to set before serving.

Notes

For vegan use vegan butter, dairy-free chocolate chips and protein powder.

http://peanutbutterpluschocolate.com/healthy-cookie-butter-moon-pies/

 

Healthy Chocolate Coconut Covered Date Candies

 

Healthy Chocolate Coconut Covered Date Candies made vegan, gluten-free and made using only 6 ingredients!

 


 

I would probably say about 98% of all the recipes I pin on Pinterest never get made or even get a second look at but there was one recipe I stumbled on a few weeks ago and I just couldn’t get it out of my head.  Today, I finally decided to make this recipe–kind of. I changed it up a bit and since my scale was suddenly broken when I went to measure my ingredients (the original recipe is listed in grams) I had to just wing it. And for winging it, I have to say these tasty treats turned out pretty amazing. So amazing that I ate two before I went to the gym and two right when I got home from the gym! I hope to control myself for the rest of the evening.

 

 

The original recipe that I adapted mine from was found on Fanny The Foodie blog along with a million other delicious looking recipes that I hope to try soon!  She called hers “Healthy Lamington Bites” and as cool as that sounds, I don’t know what the heck that is! Until the day I travel to Australia and have a lamington bite for myself, I’ll call them Healthy Chocolate Coconut Covered Date Candies. 🙂

 

I used PEScience Gourmet Vanilla Select protein in this recipe. Get 30% off all products using code PBCHOCO.

 

Healthy Chocolate Coconut Covered Date Candies

Prep Time: 20 minutes

Category: dessert, snack

Yield: 9 Healthy Chocolate Coconut Covered Date Candies

Serving Size: 1 Healthy Chocolate Coconut Covered Date Candy

Calories per serving: 170

Fat per serving: 7g

Carbs per serving: 27g

Protein per serving: 5g

Healthy Chocolate Coconut Covered Date Candies

Healthy Chocolate Coconut Covered Date Candies

Ingredients

  • 1/3 c gluten-free oats
  • 9 medjool dates, pitted
  • 32g vanilla protein
  • 1/3 c sugar-free chocolate chips
  • 1 tsp coconut oil
  • 1/2 c unsweetened desiccated coconut

Instructions

  1. Place the oats, dates and protein powder into a food processor or high performing blender and blitz until a large dough ball forms.
  2. Using your hands, press the dough into a square about 5x5" and be sure it's evenly flat.
  3. Place in the freezer for about 10 minutes while you melt your chocolate and coconut oil together. Place the desiccated coconut into a shallow bowl and set a side.
  4. Remove dough from the freezer and cut into 9 evenly sized squares. Dip each square into the chocolate using a fork and let the excess chocolate drip off before placing the chocolate covered square into the desiccated coconut, rolling it around until it's completely covered. Once all the squares are coated in chocolate and covered in coconut, place them in the freezer for 20 minutes for chocolate to set before serving.
  5. Store in an airtight container in the refrigerator or a cool place.

Notes

For paleo sub coconut flour for the oats.

http://peanutbutterpluschocolate.com/healthy-chocolate-coconut-covered-date-candies/

 

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein! Whew… That title is  a mouthful but trust me, it’s worth every delicious word.

 


 

I just got back from a weekend Bachelorette party in Vegas and I ate anything and everything while I was there. Naturally, when I got home I was craving some chocolate and cookie dough (seriously, what is wrong with me?).

 

 

First layer: super dense protein brownies.

Second layer: fudge.

Third layer: cookie dough.

 

 

I used PEScience Select Protein in the brownie layer and the cookie dough layer of these brownies. You can get 30% off your entire order using code PBCHOCO on their website. Vegan powders are also available!

 

 

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Category: Dessert

Yield: 9 Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein!

Ingredients

    Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour (finely ground)
  • 32g protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 3 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sweetener (I used Swerve)
  • 1/4 c plus 3 tbsp pumpkin puree
  • 2 tbsp ground flax + 3 tbsp water
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
    Fudge Layer
  • 1/4 c sugar-free chocolate chips (dairy free if necessary)
  • 2 tbsp sugar-free maple syrup
  • 1 tbsp confectioner's sweetener (I used Swerve)
    Cookie Dough Balls
  • 1/2 c brown rice flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp granulated sweetener (I used Swerve)
  • 3 tbsp water
  • 2 tbsp vegan butter, slightly warmed not melted
  • 1 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and prepare an 8x8 inch baking pan with parchment paper.
  2. In a small bowl, stir together the flax meal and water and then set aside.
  3. Place all dry brownie layer ingredients into a mixer and stir until combined. Add the pumpkin puree and stir using a paddle attachment. Add the flax/water mix and continue mixing until a dough forms. If brownie dough is too dry, add another tablespoon of pumpkin puree.
  4. Press the brownie dough evenly into the bottom of the prepared baking pan. Bake for 7 minutes. Don't over bake and let cool.
  5. While brownies are cooling, stir together all cookie dough ingredients (besides chocolate chips) until a dough forms. If dough is too dry and crumbly, add another tablespoon of water.
  6. Separate cookie dough into 24 evenly sized balls and set them aside.
  7. In a microwave safe bowl, melt the chocolate chips. Once melted, stir in sugar-free maple syrup and confectioner's sugar replacement. Chocolate will be very sticky at this point. Spread chocolate evenly over the brownie layer then top with cookie dough balls.
  8. Place brownies into the freezer for 20 minutes before cutting into squares and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-dough-fudge-layered-brownies-made-gluten-free-vegan-and-high-protein/

 

Healthy Chocolate Almond Butter Crinkle Cookies

 

Super soft, sugar-free, chocolate almond butter cookies! Made vegan, gluten-free and high protein!

 


 

If you are looking for a simple cookie with minimal ingredients to take to your next potluck, then look no further because these simple chocolate treats will be a hit at your next party!

 

 

 

I used PEScience Select Protein Powder (Frosted Chocolate Cupcake Flavor) get 30% OFF all PEScience products by using code PBCHOCOl at checkout. *Vegan protein powders also available!

 

 

Healthy Chocolate Almond Butter Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Category: dessert

Yield: 14 Cookies

Serving Size: 1 Cookie

Calories per serving: 154

Fat per serving: 10g

Carbs per serving: 10g

Protein per serving: 8g

Healthy Chocolate Almond Butter Crinkle Cookies

Super Soft Chocolate Almond Butter Crinkle Cookies made Vegan, Gluten-free and High Protein.

Ingredients

  • 1 c natural almond butter
  • 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 2 tbsp granulated sweetener replacement or coconut sugar (I used Swerve)
  • 1/4 c brown rice flour or oat flour
  • 1/4 c unsweetened cocoa powder
  • 5-6 tbsp pumpkin puree
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • sugar-free confectioner's sugar (I used Swerve)

Instructions

  1. Preheat oven to 325F and prepare a baking sheet with parchment paper.
  2. Place the flour, protein, cocoa powder, baking soda and baking powder into a mixer and mix until combined.
  3. Add the almond butter and continue mixing until a crumbly dough forms.
  4. Add pumpkin puree 1 tablespoon at a time until you reach a dough consistency (no longer crumbly).
  5. Separate dough into 14 evenly sized balls and press flat using the bottom of a glass.
  6. Bake for 6-7 minutes. Let cool and sprinkle with sugar-free confectioner's sugar.
http://peanutbutterpluschocolate.com/healthy-chocolate-almond-butter-crinkle-cookies/

 

Chocolate Protein Donuts with Matcha Chocolate Chip Glaze

 

Super Healthy High Protein Chocolate Donuts with Matcha Chocolate Chip Glaze made Gluten-Free!

 


 

Matcha + Chocolate. Who knew that was a winning combination?! I surely didn’t. This morning I had my mind set on making plain old chocolate cake donuts unsure of how or what I would top them with. While the donuts were in the oven, I searched my cabinet for some sort of inspiration. In the corner I found two green tea matcha packets I forgot I even had. Win!

 

 

This matcha glaze not only tastes amazing, it’s also amazing for you! Double win!

Benefits

High in Antioxidants

Enhances Calm

Helps with Memory and Concentration

Boosts Energy

Increases Metabolism

and many many more! These were just a few of my favorites. 🙂

 

 

I used PEScience Chocolate Frosted Cupcake flavor. Get 30% OFF all PEScience products using code PBCHOCO at checkout on their website.

 

 

Chocolate Protein Donuts with Matcha Chocolate Chip Glaze

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Category: Breakfast, Dessert

Yield: 6 Chocolate Donuts with Matcha Chocolate Chip Glaze

Serving Size: 1 Chocolate Donut with Matcha Chocolate Chip Glaze

Calories per serving: 238

Fat per serving: 8g

Carbs per serving: 33g

Protein per serving: 9g

Chocolate Protein Donuts with Matcha Chocolate Chip Glaze

Super Healthy Chocolate Protein Donuts Topped with Matcha Chocolate Chip Glaze

Ingredients

  • 1/2 c brown rice flour or gluten-free oat flour
  • 1/4 c almond flour, finely ground
  • 1/4 c +2 tbsp pumpkin puree
  • 1/4 c unsweetened almond milk
  • 1/4 c unsweetened cocoa powder
  • 32g protein powder, I used PEScience Frosted Chocolate Cupcake. 30% OFF code PBCHOCO
  • 2 tbsp granulated sugar replacement such as Swerve or coconut sugar
  • 1 egg, whole
  • 1 egg white
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
    Glaze
  • 1/2 c sugar-free confectionary sweetener, I used Swerve
  • 2 tsp matcha green tea powder
  • 1 tbsp vanilla protein powder
  • 1/4 c unsweetened almond milk
  • 1 tbsp chocolate chips
    Topping
  • 1 tbsp cocao nibs

Instructions

  1. Preheat oven to 350F and prepare a standard donut mold with non-stick spray.
  2. Place the eggs, pumpkin, almond milk and granulated sugar into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flours, protein, cocoa powder, baking soda and baking powder.
  4. Add the dry ingredients into the mixer until combined.
  5. Pour your ingredients into a large plastic bag and cut the corner to create a piping bag. Pipe the donut batter into each mold. Mine filled up exactly 6 molds.
  6. Bake donuts for 11-12 minutes.
  7. Remove from oven and let cool. Once cooled, place all glaze ingredients into a blender or food processor until smooth. Pour glaze into a shallow bowl. Dip each donut into the glaze and place on a wire wrack. Once all donuts are covered in the glaze, sprinkle with cocoa nibs if desired. Place in the freezer for 5 minutes for glaze to set before serving.
http://peanutbutterpluschocolate.com/chocolate-protein-donuts-with-matcha-chocolate-chip-glaze/

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