Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Chocolate Treats (page 2 of 6)

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/

Healthy Chocolate Chip Cookie S’mores Bars

 

Rich, decadent and super healthy chocolate chip cookie bars topped with coconut oil fudge and all natural mini marshmallows.

 


 

What do you do when you are craving cookies, fudge brownies and s’mores and can’t decide what to make yourself? You solve all your problems by combining all your favorite desserts into the most delicious treat ever made!

 

 

First layer: Chocolate Chip Cookie Bars that basically just taste like cookie dough!

Second layer: The richest dairy free fudge you will ever have made using only 3 ingredients.

Third layer: All natural mini marshmallows and cocao nibs for an extra crunch!

 

Healthy Chocolate Chip Cookie S’mores Bars

Category: dessert

Healthy Chocolate Chip Cookie S’mores Bars

Ingredients

    Cookie Layer
  • 1/2 c brown rice flour
  • 1/2 c finely ground almond flour
  • 1/4 c granulated sweetener (I used Swerve)
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 egg
  • 1 egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 2 tbsp sugar-free mini chocolate chips
    Chocolate Fudge Layer
  • 1/2 c sugar-free maple syrup (I used Joseph's)
  • 1/4 c unsweetened cocoa powder
  • 1/4 c coconut oil, room temperature
    Toppings
  • 1/2 c all natural mini marshmallows
  • 1 tbsp cocao nibs

Instructions

  1. Preheat oven to 325F and prepare a loaf pan or a small 8x8 inch pan with parchment paper and set aside.
  2. Place the flours, protein, granulated sweetener, baking soda and baking powder into a mixer and stir until combined. Add in the melted coconut oil and maple syrup and then continue mixing (paddle attachment works best). Add in the egg and egg yolk and mix until a dough forms. Fold in mini chocolate chips.
  3. Bake for 7-8 minutes. Don't over bake or the bars will be more cake like. Remove from oven and let cool.
  4. While the cookie layer is cooling, prepare your chocolate layer by placing the coconut oil and maple syrup into a food processor or blender and blend until smooth. Add cocoa powder and continue blending, stopping to scrape the sides as needed.
  5. Pour the chocolate evenly over the cookie layer. Top with mini marshmallows and cocao nibs.
  6. Place the bars into the freezer for at least 30 minutes before cutting into 12 evenly sized squares and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-smores-bars/

Healthy Whole Wheat Chocolate Chip Banana Bread

 

Healthy chocolate chip banana bread made using whole wheat flour, protein powder and no oil!

 


 

 

I loaded this banana bread with PEScience’s new Peanut Butter Cookie flavored protein powder.  Get 30% off using code PBCHOCO at checkout.

 

Although the  peanut butter flavored protein tastes delicious in this banana bread, a vanilla flavored protein will tastes just as good.

 

 

 

Healthy Whole Wheat Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Dessert

Yield: 12 Slices of Whole Wheat Chocolate Chip Banana Bread

Serving Size: 1 Slice of Whole Wheat Chocolate Chip Banana Bread

Calories per serving: 113

Fat per serving: 3g

Carbs per serving: 15g

Protein per serving: 7g

Healthy Whole Wheat Chocolate Chip Banana Bread

Healthy whole wheat banana bread made sugar free and oil free!

Ingredients

  • 1 c whole wheat flour
  • 64g protein powder (I used PEScience Peanut Butter Cookie 30% OFF code PBCHOCO)
  • 3 medium bananas, ripe
  • 2 eggs
  • 1/4 c unsweetened almond milk
  • 1/4 c sugar-free maple syrup
  • 1 tsp vanilla extract
  • 1 tsp uncut stevia or sweetener of choice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 c sugar-free chocolate chips

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Beat the eggs, milk, maple syrup, vanilla and stevia until fluffy.
  3. In a separate bowl, stir together the flour, protein powder, baking soda and baking powder.
  4. Add your dry ingredients to your banana mixture and stir until combined. Fold in chocolate chips.
  5. Pour batter into prepared pan and bake for 38-40 minutes.
  6. Let cool before serving.
http://peanutbutterpluschocolate.com/healthy-whole-wheat-chocolate-chip-banana-bread/

 

 

 

Healthy Blueberry Chocolate Fudge Bars

 

 

These super decadent blueberry chocolate fudge bars are made healthy using whole food ingredients! Did I mention they are vegan, gluten-free and paleo? This way everyone can enjoy them! 🙂


 

 

The blueberry bars are topped with a super fudgy frosting made using only a few ingredients and magically comes together in seconds! This fudge frosting is a recipe you can reuse again and again!

 

 

Although fresh blueberries are delicious, I used freeze dried blueberries for this recipe. I found them at Trader Joe’s for a reasonable price.

 

 

I sprinkled these bad boys with more crushed freeze dried blueberries. Freeze dried fruit is my new favorite food to bake with. It really gives your treats a pop of color (and flavor!) check out my Healthy Double Chocolate Shortbread Cookies Topped with Freeze Dried Strawberries for more freeze dried goodness!

 

 

It literally took all my will power not to eat this entire stack… THEY ARE SO GOOD THOUGH.

 

 

Of course, as always I used PEScience protein powder in this recipe (vegan powders available). Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

Blueberries and Chocolate are match made in heaven! This recipe has quickly become a favorite.

 

Healthy Blueberry Chocolate Fudge Frosted Bars

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 9 Healthy Blueberry Fudge Frosted Bars

Serving Size: 1 Healthy Blueberry Fudge Frosted Bar

Calories per serving: 202

Fat per serving: 15g

Carbs per serving: 20g

Protein per serving: 6g

Healthy Blueberry Chocolate Fudge Frosted Bars

A Berry-Delicious Chocolate Fudge Treat Made Healthy!

Ingredients

    Blueberry Bars
  • 1/2 c brown rice flour or oat flour
  • 1/2 c finely ground almond flour
  • 32g vanilla protein powder (PEScience 30% OFF code PBCHOCO)
  • 2 tbsp granulated sugar replacement (Swerve)
  • 3 tbsp coconut oil, melted (Better Body Foods)
  • 3 tbsp unsweetened applesauce
  • 1/2 c freeze dried blueberries (not dehydrated)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
    Fudge Frosting
  • 1/2 c sugar-free chocolate chips (dairy-free if necessary)
  • 2 tbsp sugar-free maple syrup or
  • 1 tbsp coconut oil
  • 2 tbsp sugar-free confectioners sugar (Swerve)

Instructions

  1. Preheat oven to 325F and prepare an 8x8 inch baking pan with parchment paper.
  2. Place the freeze dried berries into a food processor until a powder forms. Add the remaining dry ingredients (flours, protein powder, sugar, baking soda and baking powder) and mix until incorporated.
  3. Add the melted coconut oil and applesauce and continue blending until all ingredients are incorporated and a dough forms.
  4. Press dough evenly into the bottom of your prepared baking pan. Bake for 7 minutes. Remove from oven and let cool completely.
  5. Once cooled, melt chocolate chips and coconut oil together. Stir in maple syrup and then powder sugar until a frosting forms.
  6. Spread frosting evenly over blueberry layer. Top with freeze dried blueberry crumbles if desired and place in the freezer for 15 minutes for chocolate to set. Cut into squares and serve.

Notes

All sugar-free ingredients can be replaced with it's full sugar versions, however, nutrition facts will change.

http://peanutbutterpluschocolate.com/healthy-blueberry-chocolate-fudge-bars/

Healthy Chocolate Dipped Shortbread Cookies with Freeze Dried Strawberry Crumbles

 

 

Healthy shortbread cookies that are made gluten-free, vegan and high in protein–the triple threat of all cookies! And they look beautiful too!


 

 

 

These cookies are so versatile. They make a great snack in the morning with a cup of coffee but also taste just as great paired with a glass of red wine.

 

 

I used PEScience Frosted Chocolate Cupcake protein in this recipe. Get 30% OFF all PEScience products by using code PBCHOCO on their site www.pescience.com (vegan proteins also available).

 

 

 

 

Healthy Chocolate Dipped Shortbread Cookies with Freeze Dried Strawberry Crumbles

Yield: 14 Cookies

Serving Size: 1 Cookie

Calories per serving: 118

Fat per serving: 8g

Carbs per serving: 8g

Protein per serving: 4g

Healthy Chocolate Dipped Shortbread Cookies with Freeze Dried Strawberry Crumbles

Healthy Double Chocolate Shortbread Cookies Made Vegan, Gluten-Free, and High Protein!

Ingredients

  • 1 c almond flour (finely ground)
  • 1/4 c brown rice flour
  • 1/4 c ghee or butter
  • 1/4 c all natural sugar-free maple syrup (I used Joseph's)
  • 32g chocolate protein (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c unsweetened cocoa powder (I used Better Body Foods)
  • 1/4 tsp baking powder
  • 75g dark chocolate
  • 1 tsp coconut oil (I used Better Body Foods)
  • freeze dried strawberry crumbles

Instructions

  1. Preheat oven to 325F and prepare a baking sheet with parchment paper.
  2. Place the flours, protein powder, cocoa powder and baking powder into a bowl and mix until combined.
  3. Pour the dry ingredients into a mixer and then add the ghee and maple syrup. Beat using a paddle attachment until a dough forms. You can also place all cookie ingredients into a food processor if you don't have access to a mixer.
  4. Place down a pieces of parchment paper and roll dough out using a rolling pin until it's about 1/8" in thickness. Use a round cookie cutter to cut out cookies. You can also use the cap to a spice or a mason jar lid. Mine made 14 cookies.
  5. Bake cookies for 7 minutes. Remove and let cool.
  6. Once cooled, melt chocolate and coconut oil together. Dip half of each cookie into the chocolate and return it to the parchment paper. Sprinkle with freeze dried strawberry pieces. You can make these by blending freeze dried strawberries in a food processor or blender.
  7. Place cookie in the freezer for 20 minutes before serving. Store in the freezer or a cool place.
http://peanutbutterpluschocolate.com/healthy-chocolate-dipped-shortbread-cookies-with-freeze-dried-strawberry-crumbles/

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 Cookie Dough Date Caramel Brownies

 

 

Uber fudgy brownies made using whole food ingredients, protein powder and then topped with date caramel and healthy protein packed cookie dough!


 

 

I was talking to a friend the other day and it got me thinking about sweets and how I haven’t gone a day without dessert in, I can’t even remember how long. My sweet tooth really has no bounds. Thank goodness for all of my healthy alternative desserts. 🙂

 

 

I’m still having a tough time trying to come up with a healthy version of caramel so if you guys have any recipes, please send them my way. For now, a simple date caramel tastes amazing!

 

 

I always use PEScience Select protein powders because the quality is truly incomparable especially when it comes to baking. I’ve tried many brands on the market and PEScience is one of the few that won’t leave your baked goods tasting bland or chewy.

 

I used Chocolate Frosted Cupcake flavor for the brownie layer and Gourmet Vanilla flavor for the cookie dough layer. You can get 30% OFF all PEScience products by using code PBCHOCO at checkout at pescience.com 

 

 

Healthy Cookie Dough Date Caramel Brownies

Yield: 10 brownies

Serving Size: 1 brownie

Calories per serving: 227

Fat per serving: 11g

Carbs per serving: 27g

Protein per serving: 10g

Healthy Cookie Dough Date Caramel Brownies

Extra Fudgy Chocolate Brownies Layered with Date Caramel and Topped with Healthy Protein Packed Chocolate Chip Cookie Dough.

Ingredients

    Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Chocolate Frosted Cupcake 30% OFF code PBCHOCO)
  • 1/4 c unsweetened applesauce
  • 1 egg + 1 egg yolk
  • 3 tbsp coconut oil, melted
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp Truvia or coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
    Date Caramel
  • 6 medjool dates
  • 1 tbsp almond butter
  • 1/4 c water
    Cookie Dough Layer
  • 3/4 c brown rice flour
  • 48g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp Trivia or granulated sweetener of choice
  • 3 tbsp light butter, room temperature
  • 3-4 tbsp water
  • 2 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and prepare a loaf pan with parchment paper.
  2. Place all dry brownie layer ingredients into a bowl and mix until combined. Pour your dry ingredients into a mixer and add remaining ingredients and beat until combined and you have worked out all clumps. The batter will be very thick.
  3. Press brownie batter evenly into the bottom of the loaf pan. Bake for 8 minutes and let cool.
  4. While the brownie layer is cooling, place all date caramel ingredients into a food processor until smooth. Spread date caramel over brownie layer.
  5. Place all dry cookie dough ingredients into a mixer. Add room temperature butter and 3 tablespoons water. Mix using a paddle attachment until a dough forms. If dough is too thick to spread, add another tablespoon of water. Fold in chocolate chips.
  6. Spread cookie dough layer over caramel layer using a rubber spatula. Wetting the rubber spatula first will help to prevent sticking.
  7. Cover and place in the freezer for 2 hours before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cookie-dough-date-caramel-brownies/

 

Healthy Chocolate Strawberry Protein Smoothie

 

 


A perfect substitution when you are craving a chocolate covered strawberry is this Chocolate Strawberry Protein Smoothie made using PEScience Gourmet Vanilla Protein and Frosted Chocolate Cupcake (vegan powders also available) and PESciece Frosted Chocolate Cupcake Protein. Get 30% OFF by using code PBCHOCO on their website.

 

 

Healthy Chocolate Banana Strawberry Protein Smoothie

Yield: 2 smoothies

Serving Size: 1 smoothie

Calories per serving: 151

Fat per serving: 4g

Carbs per serving: 16g

Protein per serving: 14g

Healthy Chocolate Banana Strawberry Protein Smoothie

A Healthy High Protein Chocolate Strawberry Smoothie.

Ingredients

  • 1/2 c frozen strawberries
  • 1/2 c frozen banana pieces
  • 32g protein powder (I used PEScience Gourmet Vanilla and Chocolate Frosted Cupcake)
  • 2 tbsp. unsweetened cocoa powder
  • 1 1/2 c unsweetened almond milk
  • 6 ice cubes

Instructions

  1. Place the strawberries, 16g protein powder, 3/4 c almond milk and 3 ice cubes in a blender on high until smooth. Pour contents between 2 glasses. Rinse blender and then place the frozen banana, 16g protein, cocoa powder, 3/4 c almond milk and 3 ice cubes into a blender on high until smooth.
  2. Top strawberry smoothie with chocolate banana smoothie and serve immediately.
http://peanutbutterpluschocolate.com/healthy-chocolate-strawberry-protein-smoothie/

Healthy Double Chocolate Almond Butter Crispy Bars

 

I’ve got something a little different for you today but don’t worry I’m still sticking to my usual nutter butter and chocolate madness. Today I made chocolate almond butter (see what I did there) crispy bars and then slathered them in chocolate because whenever I get about 3/4 of the way finished with creating a recipe, I get a little unsure of myself and decided the best course of action is to just top it off with melted chocolate. This strategy usually works out well and in this case in particular it worked out really well!


 

 

In this recipe I used Erewhon’s organic brown rice crispy cereal that’s made gluten-free. I used this brand because it’s USDA organic, non GMO verified and low in sugar and fat.

 

 

I added protein powder to this recipe as per usual, however, it can easily be omitted if you don’t have on hand but keep in mind that the macros will change.

 

 

That crisp though!

 

Healthy Double Chocolate Almond Butter Crispy Bars

Yield: 8 Crispy Bars

Serving Size: 1 bar

Calories per serving: 294

Fat per serving: 22g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Double Chocolate Almond Butter Crispy Bars

Healthy Gluten-Free Double Chocolate Crispy Bars Using Erewhon Brown Rice Cereal.

Ingredients

    Crispy Bar
  • 2 c brown rice crispy cereal Erewhon Brand
  • 1/4 c almond butter
  • 2 tbsp. coconut oil, measured before melting
  • 32g chocolate protein powder
  • 1 tsp. vanilla extract
  • 1/4 c sugar-free chocolate chips
  • 1/4 c sugar-free maple syrup
    Chocolate
  • 3/4 c sugar-free chocolate chips
  • 1 tbsp. coconut oil, measured before melting
    Other
  • 1/4 c almond butter

Instructions

  1. Prepare an 8x8 inch pan with parchment paper and set a side.
  2. In a large bowl, stir together the rice crispy cereal and protein powder.
  3. In a microwave safe bowl, melt the chocolate and coconut oil together in 15 second intervals, stirring between each until chocolate is melted and smooth. Stir the almond butter and vanilla into the chocolate.
  4. Pour the chocolate mixture over the rice cereal mix and stir using a large spoon or rubber spatula. Stir until chocolate mixture has completely covered every piece of rice cereal.
  5. Once all the cereal is covered, press the mix evenly into the bottom of the prepared pan. Cover and place in the freezer for 2 hours. Remove from the freezer and cut into 8 bars. Spoon about a half of a tablespoon of almond butter over each bar then place them on wire rack.
  6. Melt 3/4 cup chocolate and coconut oil in a microwave safe bowl until smooth. Spoon chocolate over each bar until completely covered. Return bars to the freezer for hour before serving.
http://peanutbutterpluschocolate.com/healthy-double-chocolate-almond-butter-crispy-bars/

 

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

 

 

It happened again! Today I was at the grocery store when I was stopped on my way out by Girl Scouts and their devil cookies! And by devil cookies I mean the world’s most delicious mass produced shortbread cookie with peanut butter and chocolate on top! Ugh, how are they so good?


 

I couldn’t stop thinking about these cookies so I decided to make my own healthy version of these addicting treats.

 

 

Unlike the traditional Tagalongs, mine are made using only healthy, whole food ingredients and protein powder. I used PEScience Gourmet Vanilla. Get 30% off by using code PBCHOCO at checkout on their website www.pescience.com 

 

 

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

Yield: 20-22 Cookies

Serving Size: 1 Cookie

Calories per serving: 73

Fat per serving: 6g

Carbs per serving: 3g

Protein per serving: 3g

Healthy Shortbread Cookies Topped with Sweet Peanut Butter and Dark Chocolate (aka Tagalongs) Made Healthy, Gluten-Free and Vegan.

Ingredients

    Shortbread Cookie
  • 1/2 c almond flour, finely ground
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 1-2 tbsp. warm water
  • 1 tsp. vanilla
    Peanut Butter Filling
  • 1/4 c natural peanut butter
  • 2 tbsp. baking stevia
    Chocolate
  • 2.5 oz dark chocolate
  • 1 tbsp. coconut oil, melted
    Other
  • tapioca flour for rolling or flour of choice
  • flaked sea salt for topping

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the almond flour and protein powder. Add the melted coconut oil and vanilla then stir using a fork. Every protein powder is different so if NOT using PEScience brand add the water 1 tablespoon at a time until you reach a dough consistency.
  3. Dust a clean surface with tapioca flour and roll dough out very thin, about 1/8 inch or less. Use a small round cookie cutter (I used the cap to my cinnamon spice) to cut out cookies. Repeat until you have used all the dough. Recipe will make 20-22 cookies.
  4. Place cookies on the prepared baking sheet and bake for 5 minutes.
  5. Once cooled, stir together peanut butter and stevia. Evenly distribute about 1/2 tablespoon of the peanut butter mixture on top of each cookie.
  6. Melt chocolate and coconut oil together in a microwave safe bowl or double boiler.
  7. Spoon chocolate over each peanut butter topped cookie, using the back of the spoon to help spread the chocolate over the edges.
  8. Place cookies in the freezer for 20 minutes before sprinkling with flaked salt and serving.
http://peanutbutterpluschocolate.com/healthy-shortbread-peanut-butter-cookies-covered-in-chocolate-aka-tagalongs/

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