Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Chocolate Treats (page 2 of 4)

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!
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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!
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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!
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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.
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Healthy Dark Chocolate Brownies {no added sugar + high protein}

I have about a hundred different brownie recipes up my sleeve and most of them consist of some secret ingredient like beans or a banana  (which I’m not hating on because I do love a good black bean brownie) but it is nice to have a dense brownie that I don’t have to blend before baking – something more traditional…

 


 

I have made this recipe a few times using different flavored proteins to sweeten the brownies (and obviously to add extra protein)  and guess what? They all worked out perfectly! If you don’t have a chocolate flavored protein, that’s okay because vanilla or peanut butter flavor will work just as nicely!

 

 

I highly recommend dipping your brownies in peanut butter… just trust!

 

Healthy Super Dense Dark Chocolate Brownies {no added sugar + high protein}

Yield: 9 brownies

Serving Size: 1 brownie

Calories per serving: 108

Fat per serving: 4g

Carbs per serving: 13g

Protein per serving: 8g

Healthy Super Dense Dark Chocolate Brownies {no added sugar + high protein}

Super dense 108 calorie brownies made healthy with no oil or added sugar!

Ingredients

  • 1/2 c coconut flour
  • 1/2 c oat flour
  • 1/2 c pumpkin puree
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. unsweetened special dark cocoa powder
  • 3 eggs, whole
  • 2 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 3 tbsp. sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch pan with non-stick spray.
  2. In a large bowl, sift together all dry ingredients.
  3. Stir in all wet ingredients until completely incorporated. Batter should be very thick - almost dough like.
  4. Fold in chocolate chips.
  5. Press evenly into the pan and bake for 15-17 minutes.
  6. Let cool completely.
  7. For better tasting brownies, place brownies in the refrigerator for 2-4 hours before serving.
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http://peanutbutterpluschocolate.com/healthy-dark-chocolate-brownies-no-added-sugar-high-protein/

 

Healthy Double Chocolate Peppermint Cookies

Move over Girl Scout’s Thin Mints! There’s a healthier and more delicious cookie in town and it’s vegan, gluten-free with no sugar added!

 

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Healthy Double Chocolate Peppermint Cookies

Yield: 22 cookies

Serving Size: 1 Cookie

Calories per serving: 49

Fat per serving: 3g

Carbs per serving: 3g

Protein per serving: 2g

Healthy Double Chocolate Peppermint Cookies

Healthy Thin Mint copycat cookies.

Ingredients

  • 1/2 c almond flour
  • 32g chocolate protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 1 tbsp. tapioca flour
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. avocado oil or coconut oil
  • 1 tbsp. all natural sugar-maple syrup or sticky syrup of choice
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 1-2 drop peppermint extract
  • 1/2 c sugar-free chocolate chips (I used Lily's) for vegan use Enjoy Life *macros will change

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the flours, protein and cocoa powder.
  3. Stir in oil, syrup, vanilla extract and water until a dough forms.
  4. Using a rolling pin, roll dough out until it's about 1/8" thick. Use a small round cookie cutter (I used my cinnamon spice cap) to cut out cookies. Repeat with any extra dough until you have used it all. Place cookie dough on the parchment paper. The cookies won't spread so they can be close together.
  5. Bake for 6 minutes and remove from oven to cool.
  6. Melt chocolate in a double boiler or microwave safe bowl.
  7. Spoon melted chocolate over cookies, just enough to spread to edges. Place cookies in the freezer for 10 minutes for chocolate to harden before serving.
  8. Store in a cool place.
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http://peanutbutterpluschocolate.com/healthy-double-chocolate-peppermint-cookies/

 

 

Healthy Chocolate Dipped Almond Shortbread Cookie Dunkers

Today is one of my favorite days of the year – National Cookie Day!

 

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Who says cookies have to be round? I prefer them in rectangles that are perfect for dipping!

 

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These chocolate dipped shortbread cookies are healthy, gluten-free, paleo and made with no added sugar! Win!

 

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Dunk away because these cookies are only 90 calories each!

 

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Healthy Chocolate Dipped Almond Shortbread Cookie Dunkers

Yield: 10 Cookies

Serving Size: 1 Cookie

Calories per serving: 90

Fat per serving: 6g

Carbs per serving: 5g

Protein per serving: 4g

Healthy Chocolate Dipped Almond Shortbread Cookie Dunkers

Deliciously healthy chocolate dipped shortbread cookies with almonds. Paleo and Gluten-Free!

Ingredients

  • 1/2 c finely ground almond flour
  • 32g protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 tbsp. tapioca flour
  • 2 tbsp. desiccated coconut, unsweetened
  • 2 tbsp. all natural sugar-free maple syrup or sticky syrup of choice
  • 2 tbsp. unsweetened almond milk, room temperature
  • 1 tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 30g sugar-free chocolate, melted
  • 1-2 tbsp. slivered almonds

Instructions

  1. Pre-heat oven to 350F and prepare a small baking dish with non-stick spray. I used a glass dish about 6x6 inches.
  2. In a large bowl, stir together the flours, protein, desiccated coconut, baking powder and salt.
  3. In another bowl, stir together the melted coconut oil, syrup, vanilla and almond milk.
  4. Pour your wet ingredients into your dry and mix until a dough forms.
  5. Press the dough evenly into the bottom of your baking dish.
  6. Bake for 14 minutes. Remove from oven and cut the shortbread into 10 evenly sized rectangles.
  7. Place rectangles on a baking sheet and bake for 5 minutes.
  8. Remove and let cool.
  9. Once cooled, dip cookies in melted chocolate and place on a wire rack. Sprinkle with slivered almonds and place in the freezer for 5 minutes or until chocolate hardens.
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Healthy White Chocolate Peanut Butter Cups

Tis the season for WHITE CHOCOLATE!

 

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Bring. It. On.

 

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White chocolate covered everything!

 

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Healthy White Chocolate Peanut Butter Cups

Healthy White Chocolate Peanut Butter Cups

Ingredients

  • 3/4 c white chocolate chips
  • 5 tbsp. natural peanut butter (I used Nuts 'N More)

Instructions

  1. Prepare a muffin tin with 5 cupcake liners and set aside.
  2. Gently melt white chocolate using a double boiler or in the microwave stopping every ten seconds to stir.
  3. Place a small spoonful of white chocolate in the center of each liner - just so it covers the bottom.
  4. Place it in the freezer for 5 minutes or until chocolate is solid.
  5. Place 1 tablespoon of peanut butter in the center of each white chocolate bottom.
  6. Cover peanut butter with remaining white chocolate.
  7. Return to the freezer for 5 minutes or until chocolate is solid before serving.
  8. Store in a cool place.
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Paleo Pumpkin Chocolate Chip Banana Bread

Still not over pumpkin? Me either.

 

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This Paleo Pumpkin Chocolate Chip Banana bread is just 86 calories and 3g of fat per slice!

 

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Eat your heart out folks. This loaf is Paleo, Gluten-Free, Low in Sugar, Low in Fat, Low in Carbs, High in Protein and tastes like a dream! You’re welcome.

 

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I used PEScience Snickerdoodle Select Protein Powder. If you missed the Black Friday 50% off sale, no worries because you can always get 30% off using my code PBCHOCO! 🙂

 

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Paleo Pumpkin Chocolate Chip Banana Bread

10 minutes

38 minutes

48 minutes

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 86

Fat per serving: 3g

Carbs per serving: 10g

Protein per serving: 6g

Paleo Pumpkin Chocolate Chip Banana Bread

Decadently moist Pumpkin Chocolate Chip Banana Bread made Paleo and Gluten-Free using only whole food ingredients and PEScience Select Protein Powder.

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour (fine)
  • 32g protein powder (I used PEScience Snickerdodle 30% off code PBCHOCO)
  • 3 tbsp. coconut palm sugar (I used Better Body Foods)
  • 2 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 1/4 c pumpkin puree
  • 2 overly ripe bananas, mashed
  • 2 eggs, whole
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 c sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. In a bowl, sift together almond flour, coconut flour, coconut sugar, protein, salt, baking powder and baking soda.
  3. In another bowl, whisk together mashed bananas, pumpkin, eggs, maple syrup, and vanilla extract until smooth.
  4. Add your dry ingredients to your wet and fold together until completely incorporated.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pan and bake for 35-38 minutes.
  7. Let cool before cutting into 10 pieces and serving.

Notes

Sugar-Free maple syrup can be replaced with 100% pure maple syrup, honey or agave. Note: Macros will change.

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http://peanutbutterpluschocolate.com/paleo-pumpkin-chocolate-chip-banana-bread/

Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

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When you have a hankering for chocolate brownie batter you make chocolate lava cake!


 

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Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

Yield: 1

Serving Size: 1

Calories per serving: 427

Fat per serving: 24g

Carbs per serving: 34g

Protein per serving: 20g

Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

Deliciously healthy chocolate molten lava cake made vegan and gluten-free!

Ingredients

  • 2 tbsp. gluten-free oat flour
  • 1/2 scoop chocolate protein powder 16g (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. avocado oil or coconut oil, melted
  • 2 tbsp. sticky syrup (agave, maple or sugar free maple)
  • 2 tbsp. almond milk
  • 1 tbsp. dairy free chocolate chips
  • 1 tbsp. ground flax + 2 1/2 tbsp. water
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 350F and prepare a ramekin with non-stick spray.
  2. In a small bowl prepare your flax egg by stirring together ground flax and 2.5 tablespoons of water and let sit for 5 minutes.
  3. Meanwhile, in a large bowl, stir together oat flour, protein, baking soda, baking powder and coconut sugar.
  4. Combine your flax egg with the coconut oil, almond milk and syrup until combined and then add mixture to dry ingredients and stir until smooth.
  5. Melt chocolate chips in a microwave safe bowl in 10 second intervals.
  6. Once chocolate is melted, gently fold it into your batter - just until combined!
  7. Pour batter into ramekin and bake for 11 minutes.
  8. Remove from oven and let cool for 2 minutes. Use a knife to loosen the edges. Flip ramekin over to remove cake. Top with fruit or vegan ice cream.

Notes

flax egg can be replaced with 1 egg yolk if not vegan

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