Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Chocolate Treats (page 2 of 5)

Healthy Red Velvet Brownie

 

I found this adorably miniature iron skillet at Target last week and needless to say, I’m obsessed with baking desserts in it!

 


 

 

Since Valentine’s Day is just around the corner, I thought I would experiment with some red velvet flavored goodies – using my skillet of course!

 

 

These Healthy Red Velvet Brownies are gluten-free made using brown rice flour, almond flour and protein powder. I’d say the fudge factor on these little treats are a perfect ten! If you are looking for a deliciously healthy homemade Valentine’s gift, you can’t go wrong with these naturally colored red velvet brownies!

 

 

I used PEScience Cookies and Cream Select Protein but any vanilla or chocolate flavor will work. Get 30% OFF all PEScience products by using code PBCHOCO!

 

 

 

Healthy Red Velvet Brownie

Yield: 8 pieces

Serving Size: 1 piece

Calories per serving: 204

Fat per serving: 12g

Carbs per serving: 18g

Protein per serving: 7g

Healthy Red Velvet Brownie

Deliciously healthy naturally colored Red Velvet Brownies.

Ingredients

  • 1/2 brown rice flour
  • 1/2 c almond flour, finely ground
  • 32g protein powder (I used PEScience Cookies and Cream 30% off code PBCHOCO)
  • 2 tbsp. baking stevia or coconut sugar
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 2 tbsp. beet root powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 egg, whole
  • 1 egg yolk
  • 2 tbsp. white chocolate chips

Instructions

  1. Pre-heat oven to 325F and prepare a small iron skillet with non-stick spray and set a side.
  2. Place the almond flour, brown rice flour, stevia, protein, cocoa powder, beet root powder and baking soda/powder in a mixer until all dry ingredients are blended together. Add in egg, egg yolk, oil and vanilla then continue mixing until a thick dough forms. Fold in white chocolate chips.
  3. Press the dough evenly into the bottom of the skillet and bake for 10 minutes. Remove and let cool.
  4. Cut into 8 pieces and serve.
http://peanutbutterpluschocolate.com/healthy-red-velvet-brownie/

 

 

 

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/

 

Chocolate Pretzel Peanut Butter Cups

 

If you are looking for a sweet and salty treat with simple ingredients you can find in your kitchen then look no further because these peanut butter cups are like no other! They quick, easy, sugar-free, gluten-free and best of all absolutely delicious!


 

 

 

 

        

 

 

Chocolate Pretzel Peanut Butter Cups

Yield: 3 Peanut Butter Cups

Serving Size: 1 Peanut Butter Cup

Chocolate Pretzel Peanut Butter Cups

Quick and easy, sweet and salty, deliciously healthy Chocolate Pretzel Peanut Butter Cups.

Ingredients

  • 3/4 c sugar-free chocolate chips (I used Lily's)
  • 3 tbsp. natural peanut butter (I used Nuts 'N More)
  • 2 tsp. coconut oil
  • 3 gluten free mini pretzels
  • flaked sea salt for sprinkling

Instructions

  1. Prepare a muffin tin with 3 cupcake liners.
  2. In a double boiler, gently melt chocolate chips and coconut oil. Place a spoonful of chocolate into the bottom of the cupcake liners.
  3. In the center of the chocolate, dollop one tablespoon of peanut butter in each cupcake liner.
  4. Cover with remaining chocolate.
  5. Gently place a pretzel in the center of each peanut butter cup.
  6. Place in the freezer for 30 minutes before sprinkling with sea salt and serving.

Notes

Macros were not calculated for this recipe.

http://peanutbutterpluschocolate.com/chocolate-pretzel-peanut-butter-cups/

Chocolate Peanut Butter Protein Cookies

Looking for a healthy treat to make for that special person you love on Valentine’s Day? Look no further, these super healthy, high protein, peanut butter, chocolate cookies are just the sweet snack you have been looking for. Did I mention they are vegan and gluten-free? A delicious chocolate treat everyone can love!

 


 

I made these using only whole food ingredients and PEScience Select Protein – vegan powders also available! Get 30% OFF all PEScience products by using code PBCHOCO.

 

 

 

Decorate these cookies using simple sprinkles or your favorite chocolate candy!

 

 

Chewy and delicious!

 

 

 

Chocolate Peanut Butter Protein Cookies

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 157

Fat per serving: 7g

Carbs per serving: 10g

Protein per serving: 11g

Chocolate Peanut Butter Protein Cookies

Deliciously healthy chocolate peanut butter protein cookies made vegan and gluten-free!

Ingredients

  • 1 c natural peanut butter
  • 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 granulated stevia or coconut sugar
  • 1/4 c gluten-free oat flour
  • 3 tbsp. unsweetened cocoa powder
  • 1/4 c + 2 tbsp. pumpkin puree
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • optional: sprinkles, chocolate squares or flaked sea salt for decorating

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the oat flour, protein, cocoa powder, baking soda, baking powder and stevia. Place all dry ingredients into a mixer and add peanut butter and pumpkin puree. Mix until a dough forms.
  3. Roll out dough until it's about 1/8" in thickness. Use a hearth shaped cookie cutter to cut out shapes and place them on the baking sheet. Repeat with extra dough until you have used it all. Recipe should make about 14-16 cookies depending on the size of your cookie cutter.
  4. Add sprinkles or chocolate at this time. Bake for 5-7 minutes. Transfer to a wire rack to cool.
  5. Enjoy!
http://peanutbutterpluschocolate.com/chocolate-peanut-butter-protein-cookies/

 

 

 

 

 

 

 

Healthy Chocolate Peanut Butter Bars

If you are a lover of peanut butter and chocolate (especially together) then you need to make this recipe right this second. And be careful because it’s highly addictive!

 

 


 

This kind of dessert is the exact reason why I started a healthy dessert blog. A few years ago I followed a recipe for a healthy chocolate peanut butter bar and it was so delicious. I just couldn’t believe it was good for me so I had to share it with the world thus creating my Instagram which eventually led to a blog!

 

 

 

Healthy Chocolate Peanut Butter Bars

Yield: 16 bars

Serving Size: 1 bar

Calories per serving: 117

Fat per serving: 7g

Carbs per serving: 8g

Protein per serving: 6g

The best ever protein packed Chocolate Peanut Butter Bars! 117 calories each!

Ingredients

  • 1/2 c natural peanut butter
  • 48g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. sugar-free maple syrup
  • 3 tbsp. coconut flour
  • 3 tbsp. unsweetened almond milk
  • 1/2 c sugar-free chocolate chips
  • 2 tbsp. coconut oil
  • 1 tbsp. sugar-free maple syrup

Instructions

  1. Line an 8x8 inch pan with parchment paper.
  2. In a large bowl, stir together peanut butter, protein powder, coconut flour, milk and sugar-free maple syrup using a fork until a dough forms.
  3. Press dough evenly into the bottom of the pan and set a side.
  4. In a double boiler or microwave safe bowl, gently melt chocolate chips and coconut oil together. Stir in sugar-free maple syrup until you have a frosting like consistency.
  5. Use a rubber spatula to evenly spread chocolate over the peanut butter layer. Sprinkle with chocolate chips if desired.
  6. Place in the freezer for 30 minutes to set. Cut into 16 squares and enjoy!
  7. Store in an airtight container in the refrigerator.

Notes

For vegan use dairy-free chocolate chips.

http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-bars/

Healthy Double Chocolate Oat Muffins

Happy first day of 2017. My New Year’s Eve was uneventful. Daniel and I stayed in, ordered pizza and watched Netflix. We fell asleep by 9pm but were woken up by the fireworks that started at 10:30 and our poor puppies were terrified of the crackling noise. So I rang in the new year cuddling my dog while she cried in my lap. I had no idea she was scared of fire works and it makes me so sad to think of all the years I’ve left her alone on New Year’s Eve.

 

Sorry, that just took a sad turn and that’s not how I want to start 2017. No, No, No, I want to start 2017 off with chocolate and lots of it! This morning I made Healthy Double Chocolate Oat Muffins for breakfast. Yes, for breakfast. 🙂


 

 

Healthy Double Chocolate Oat Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 68

Fat per serving: 4g

Carbs per serving: 9g

Protein per serving: 4g

Healthy Double Chocolate Oat Muffins

Healthy double chocolate protein muffins - healthy enough to eat for breakfast!

Ingredients

  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut flour
  • 1/4 c quick oats
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/2 c unsweetened almond milk
  • 1/4 c unsweetened applesauce
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 6 squares of dark chocolate

Instructions

  1. Pre-heat oven to 350F and prepare a muffin pan with non-stick spray.
  2. In a large bowl, stir together all dry ingredients.
  3. In another bowl, whisk together egg, applesauce and milk.
  4. Add wet ingredients to the dry ingredients and stir until a thick batter forms.
  5. Fill 6 muffin tins half way with batter.
  6. Place 1 square of chocolate in the center.
  7. Cover with remaining batter.
  8. Bake for 23-26 minutes or until a toothpick comes out clean.
  9. Enjoy!
http://peanutbutterpluschocolate.com/healthy-double-chocolate-oat-muffins/

 

 

Healthy Chocolate Chip Oat Scones

 

Chocolate for breakfast?  Yes, please!

 


 

 

 

 

 

 

Healthy Chocolate Chip Oat Scones

Yield: 8 scones

Serving Size: 1 scone

Calories per serving: 158

Fat per serving: 11g

Carbs per serving: 5g

Protein per serving: 7g

Healthy Chocolate Chip Oat Scones

Healthy scones made using only whole food ingredients and chocolate, of course!

Ingredients

  • 3/4 c almond flour
  • 1/4 c oat flour
  • 32g protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. avocado oil or coconut oil measured when melted
  • 2 tbsp. almond milk
  • 1 egg, whole
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • pinch of sea salt
  • 2 tbsp. mini chocolate chips
    Vanilla Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tbsp. water

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, stir together the almond flour, protein, salt, baking soda and powder.
  3. In another bowl, whisk together egg, milk, vanilla extract and oil.
  4. Add your wet ingredients to your dry and mix until incorporated. Fold in oat flour and chocolate chips.
  5. Place dough into the center of your baking sheet and use your hands to form a dome like shape.
  6. Bake for 7 minutes. Remove from oven and cut dome into 8 slices. It's okay if the slices aren't completely separated from each other.
  7. Place the scones back into the oven and continue baking for 5 minutes.
  8. Remove and cut along the same slices but this time separating them from each other.
  9. Return to oven for another 4-5 minutes or until golden brown.
  10. While cooling, stir together vanilla drizzle ingredients.
  11. Use a spoon to drizzle vanilla over scones and enjoy!
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-oat-scones/

Healthy Peanut Butter Chocolate Thumbprint Cookies

Guess who’s nephew asked her to make Santa some healthy cookies this year? That’s right, my adorable nephew told me that he wants to leave Santa some of my special peanut butter and chocolate cookies! My heart melted into a million pieces and of course I’m making him a batch to leave for Santa!

 


 

Delicious and adorable!

 

 

Healthy Peanut Butter Chocolate Thumbprint Cookies

Yield: 12 Cookies

Serving Size: 1 Cookie

Calories per serving: 159

Fat per serving: 9g

Carbs per serving: 10g

Protein per serving: 9g

Healthy Peanut Butter Chocolate Thumbprint Cookies

Healthy Peanut Butter Cookies filled with Chocolate Fudge!

Ingredients

  • 3/4 c natural peanut butter
  • 32g protein powder (I used PEScience Chocolate Peanut Butter Cup)
  • 1/2 c coconut sugar
  • 1/4 c coconut flour
  • 1 egg, large
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Chocolate Filling
  • 3 tbsp. all natural sugar-free maple syrup
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. coconut oil

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl mix all your dry ingredients together.
  3. In a separate bowl, stir together your peanut butter, egg and vanilla extract until smooth.
  4. Add your peanut butter mixture to your dry ingredients and stir until a dough forms.
  5. Roll dough into 1 1/2" balls and place them on the parchment paper. Recipe should make about 12.
  6. Use your thumb or a spoon to press the balls down in the center to create an indent.
  7. Bake cookies for 8-10 minutes or until golden brown.
  8. Remove from oven and use a spoon to press down in the indent again.
  9. Let cool.
  10. While cooling, melt coconut oil and maple syrup together.
  11. Stir in cocoa powder.
  12. Fill each cookie center with chocolate and cover with sprinkles if desired.
  13. Place in the freezer for 20 minutes for chocolate to harden.
  14. Enjoy!
http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-thumbprint-cookies/

 

Healthy Chocolate Pomegranate Cups

 

For the simplest and probably the most healthy Christmas candy, make these sugar-free, 3-ingredient pomegranate cups.


 

 

 

Merry Christmas Week, everyone!!!

 

Healthy Chocolate Pomegranate Cups

Yield: 4

Healthy Chocolate Pomegranate Cups

Healthy, sugar-free chocolate pomegranate cups!

Ingredients

  • 1/2 c pomegranate seeds
  • 1/2 c sugar-free chocolate chips (I used Lily's) or Enjoy Life for Vegan
  • 2 tsp. coconut oil

Instructions

  1. Use a paper towel to dry pomegranate seeds.
  2. Distribute pomegranate seeds between 4 silicone cupcake molds or 4 paper cupcake cake liners.
  3. Melt chocolate and coconut oil together using a double boiler or in a microwave safe bowl in 10 second intervals, stirring between each one until chocolate is melted.
  4. Distribute melted chocolate over each pomegranate cup.
  5. Place in the freezer for 1-2 hours before serving.
  6. Store in freezer.
http://peanutbutterpluschocolate.com/healthy-chocolate-pomegranate-cups/

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