Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Dips, Frostings and Cookie Doughs (page 1 of 2)

Healthy Peanut Butter Frosting

Sometimes I set out to create a healthy version of a specific treat and I fail so hard that I actually win at creating an entirely different dessert! Which was exactly the case yesterday. I turned my mishap into a delicious peanut butter frosting which was then followed by a delicious cake–You will not want to miss that post tomorrow!



Healthy 4-Ingredient Peanut Butter Frosting

Healthy 4-Ingredient Peanut Butter Frosting

A Healthy, High Protein, Peanut Butter Frosting Made Using Only FOUR Ingredients!


  • 1/2 c natural peanut butter (the drippy kind)
  • 1/2 c 0% fat Greek yogurt
  • 32g protein powder (I used PEScience Gourmet Vanilla Whey Protein 30% OFF code PBCHOCO)
  • 1/4 c powdered erythritol


  1. Place all ingredients into a mixer and beat until light and fluffy.


Store in the refrigerator for up to 3 days. Erythritol can be replaced with any sugar-free powdered sugar replacement.

Healthy Edible Cookie Dough

Perhaps I’ve made it my mission in life to make as many versions of healthy edible cookie dough as possible because not only do I have an entire eBook dedicated to cookie dough recipes but this might also be my fourth or fifth one I’ve posted on my blog.


Safe to say that I LOVE cookie dough.



This recipe takes just a couple of minutes to throw together and you are ready to start inserting a spoon.



This cookie dough freezer well too! Unlike healthy cookie dough made using coconut oil, this dough tastes even better when it’s rolled into balls and frozen for a bite sized snack right out of the freezer!



Healthy Edible Cookie Dough

Yield: 5 servings

Serving Size: 1 ball or large spoonful

Calories per serving: 110

Carbs per serving: 12g

Protein per serving: 7g

Sodium per serving: 4g

Healthy Edible Cookie Dough

Healthy cookie dough that tastes just like the real thing!!!


  • 1/2 c gluten-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or granulated sweetener of choice
  • 2 tbsp. light butter*
  • 2 tbsp. water
  • 2 tbsp. sugar-free chocolate chips*
  • 1 tsp. vanilla extract


  1. In a bowl, stir together flour, protein and sugar.
  2. In a microwave safe bowl, melt butter.
  3. Pour melted butter, vanilla and water into dry ingredients and stir using a fork until a dough forms.
  4. Fold in chocolate chips.
  5. Serve immediately or roll dough into 5 equally sized balls and freeze 2-4 hours before serving.


For vegan replace butter with a vegan buttery spread such as Earth Balance and chocolate chips with dairy-free chips such as Enjoy Life. Note: Macros will change slightly.

Paleo Vegan Caramel Sauce

Happy Thanksgiving!


I spent my entire morning baking very unhealthy pies for my family. Pecan and Triple Berry Pie.


And I can not wait to eat a giant piece of these corn syrup filled pies. I mean, life is about balance, right? So tomorrow I fully plan on eating my healthy again while drizzling everything in Vegan Caramel Sauce!




Vegan Caramel Sauce is incredibly simple to make and has minimal ingredients!


Paleo Vegan Caramel Sauce

Healthy, Vegan, Paleo and Gluten-Free Dark Caramel Sauce to drizzle over whatever your heart desires!


  • 1/2 c coconut milk (full fat)
  • 1/2 c coconut palm sugar (I used Better Body Foods)
  • 1 tbsp. maple syrup
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1/4 tsp. flaked salt


  1. Place the milk and sugar in a small sauce pan and turn on low heat. Stir until coconut sugar has dissolved.
  2. Let simmer for 10 minutes. It should thicken up.
  3. Stir in vanilla, maple syrup and salt.
  4. Remove from heat and place in the freezer for 10 minutes to firm up.
  5. Enjoy over whatever your heat desires!








Pumpkin Hummus – Dip it or Spread it!

It’s only the beginning of September and I’ve already made quit a few posts using Fall flavors and I’m not about to stop. Today I had a hankering for a sweet pumpkin dip. I wanted it to be light and fluffy – not too dense so I opted out of grinding up nuts and using that as a base. Finally, I landed on BEANS (sorry to all my paleo followers) and made the most epic pumpkin hummus protein dip or spread…



pumpkin-hummus-spread4      pumpkin-humms-spread8     pumpkin-hummus-spread3

Get 30% OFF all PEScience products (including this Snickerdoodle Protein Powder used in this recipe) by entering code PBCHOCO at checkout.





Pumpkin Hummus – Dip it or Spread it!

Yield: about 20 servings

Serving Size: about 1 tablespoon

Calories per serving: 16

Fat per serving: 0g

Carbs per serving: 2g

Protein per serving: 2g

Pumpkin Hummus – Dip it or Spread it!


  • 1 box or can garbanzo beans
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 5 tbsp. unsweetened almond milk
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. sugar-free maple syrup or sticky syrup of choice
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice


  1. Rinse your beans thoroughly. Rube them between your hands to remove the skins. This can be tedious but totally worth it.
  2. Once all skins are removed, place the beans in a food processor or high performing blender with the pumpkin puree until smooth.
  3. Add remaining ingredients and continue blending until all ingredients are incorporated.
  4. Enjoy as a dip or spread.

Strawberry Chia Pudding {Gluten Free & Paleo}

Confession time: I just recently started enjoying chia seeds. I know, I know, chia seeds are amazing, they are powerful and just so dang good for you–basically every health nut’s dream seed. So then why did it take me so long to jump on the bandwagon? Well, besides the fact that I am huge klutz and chia seeds always seem to find their way into every nook and cranny in my kitchen, I once had an epic ‘chia baking fail’ and it’s haunted me ever since.

Earlier this week I was struck with a random act of  courage while cleaning out my pantry I found two containers of chia seeds hiding in the way back. I dusted them off and decided I would give it go–starting off with the simplest of ‘chia seed’ recipes of course, Chia Pudding!




Strawberry Chia Pudding {Gluten Free & Paleo}

Yield: 2 servings

Serving Size: half the recipe

Calories per serving: 216

Fat per serving: 11

Carbs per serving: 23

Protein per serving: 7

Strawberry Chia Pudding {Gluten Free & Paleo}


  • 1 c unsweetened almond milk
  • 1/4 c chia seeds (I used Better Body Foods)
  • 3 strawberries
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1-2 tbsp. agave (I used Better Body Foods)


  1. Rinse strawberries and cut off stems.
  2. Place strawberries, almond milk, vanilla and agave in a blender on high until smooth.
  3. In a bowl, whisk together the blended strawberry milk and chia seeds.
  4. Cover bowl and place in the refrigerator for 4-6 hours before serving.

Chunky Monkey Edible Protein Cookie Dough



Chunky Monkey Edible Protein Cookie Dough

Serving Size: 2

Calories per serving: 272

Fat per serving: 10g

Carbs per serving: 30g

Protein per serving: 17g

Chunky Monkey Edible Protein Cookie Dough


  • banana
  • coconut flour
  • protein powder
  • chunky peanut butter
  • powdered peanut butter
  • dairy free chocolate chips
  • stevia


  1. Full recipe and instructions can be found in Cookie Dough for the Health Nut eBook. Buy Now

Cookie Dough for the Health Nut eBook


Buy Now

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Because your ice trays can do a lot more than make ice! Why not try making a low carb, low fat snack that’s high in protein?






Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Yield: 10-12 bars

Serving Size: 1 bar

Calories per serving: 79

Fat per serving: 5

Carbs per serving: 8

Protein per serving: 4

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}


  • 1/4 c almond flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 2 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Cookies and Cream flavor)
  • 1 tbsp. coconut oil (I used Better Body Foods)
  • 3 tbsp. vitafiber or sticky syrup
  • 3 tbsp. water
  • 1 tsp. vanilla extact (I used Better Body Foods)
  • 1 tbsp. mini dark chocolate chips
  • 2 oz sugar free dark chocolate
  • 1 tbsp. vitiafiber or sticky syrup
  • 1 tsp. coconut oil


  1. In a large bowl, mix together the flours, powdered peanut butter and protein powder.
  2. In a microwave safe bowl, gently melt the vitafiber and coconut oil together.
  3. Add the vitafiber/coconut oil mix to the flour mix and use a fork to mix them together then add the vanilla extract and water (room temp). Keep mixing until a dough forms. Depending on the protein powder you use, you may need to add another tablespoon of water if your dough is too dry.
  4. Fold in chocolate chips.
  5. Press the cookie dough evenly into the ice trays (leaving some room at the top for the chocolate) then set a side while you melt your chocolate ingredients together.
  6. Spoon melted chocolate over each cookie dough piece and place the ice tray in the freezer for 30 minutes before serving.
  7. For easy removal, gently loosen the sides using a knife.

Double Chocolate Cookie Dough Sandwich

My Chocolate Cracker Cookie recipe plus my Cookie Dough recipe came together and dipped themselves in dark chocolate and sprinkles.

I may or may not have eaten all of these in one day…

At least they are healthy, right?







Double Chocolate Cookie Dough Sandwich

Double Chocolate Cookie Dough Sandwich


    Chocolate Cracker Cookies
  • 1/4 c plus 2 tbsp. whole wheat flour
  • 1/4 c unsweetened cocoa powder
  • 1/4 c milk chocolate protein powder (I used PEScience 25% off using code PBCHOCO)
  • 1/4 c vitafiber syrup or 3 tbsp. sticky syrup (honey/agave/maple syrup)
  • 3 tbsp. coconut sugar
  • 2 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened apple sauce
  • 1 tbsp. melted coconut oil (measured before melting)
    Cookie Dough
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1 tbsp. powder peanut butter (I used Peanut & Co Mighty Nut Vanilla)
  • 1 scoop vanilla protein powder (I used PESience)
  • 2 tbsp. vitafiber or sticky syrup*
  • 1 tbsp. coconut oil
  • 2 tbsp. water
  • 1 tbsp. mini chocolate chips
  • 1/4 c dark chocolate
  • 1 tsp. coconut oil
  • sprinkles
  • chopped nuts


    Chocolate Cookie Crackers
  1. 1.Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. 2.In a large bowl, mix together all dry ingredients.
  3. 3.Add remaining ingredients and mix with a fork until a dough forms.
  4. 4.Roll dough out until it's 1/8 inch thick.
  5. 5.Using a knife, cut 1 1/2 inch squares. Dough should make 13-15 squares.
  6. 6.Use a fork to poke holes in the dough so the crackers don't rise much.
  7. 7.Transfer cut outs to the baking sheet and bake for 7-9 minutes.
  8. 8.Crackers will be soft when you first remove them from the oven but will harden once they cool completely.
    Cookie Dough
  1. 1.Mix all dry ingredients together.
  2. 2.Melt coconut oil, vitafiber or syrup and water together in a microwave safe bowl. (Microwave on high for 5 seconds, stir, microwave for another 5 seconds and stir)
  3. 3.Add to dry ingredients and mix using a fork until dough forms.
  4. 4.Fold in chocolate chips.
  1. Place chocolate and coconut oil in a microwave safe bowl in 10 second intervals, stirring every time you stop until melted.
  1. Divide cookie dough into 4 even balls and place each cookie dough ball between 2 chocolate cracker cookies.
  2. Place the cookie dough sandwiches in the freezer while you melt the chocolate.
  3. Dip half of the cookie dough sandwich in chocolate and let the excess chocolate drip before placing it on piece of parchment paper.
  4. Once all the sandwiches are dipped in chocolate, let them sit for 2-3 minutes before decorating with sprinkles or nuts.
  5. Return to freezer for 15 minutes to harden before serving.

Skinny Almond Butter Cheesecake Dip


Skinny Almond Butter Cheesecake Dip

Yield: serves 6

Serving Size: 1/6

Calories per serving: 83

Fat per serving: 2

Carbs per serving: 7

Protein per serving: 9

Skinny Almond Butter Cheesecake Dip


  • 4oz fat free cream cheese
  • 1 container fat free vanilla greek yogurt
  • 2 tbsp. almond butter
  • stevia to taste


  1. Whisk all ingredients together until smooth.

Healthy Brownie Batter Dip for One


Use a cracker, a cookie, a chip, a spoon, heck even your finger–just do your thing.

No judgment here.

I used VitaFiber syrup in this brownie dip. If you haven’t tried it yet, you are missing out. It’s a ZERO sugar HIGH fiber natural sweetener. I like to use it in place of honey, agave, maple syrup or any sticky sweeteners I use when baking.

You can replace this syrup with sugar free maple syrup or any other sticky sweetener for this recipe.


It’s okay to lick the bowl clean…



Tastes best when using a salty dipping utensil.






Brownie Batter Dip for One

Yield: 1

Serving Size: 1

Calories per serving: 362

Fat per serving: 12

Carbs per serving: 45

Protein per serving: 31


  • 1/4 c oat flour or flour of choice
  • 1/4 c unsweetened cocoa powder
  • 1 scoop vanilla protein or chocolate protein powder (I used PEScience)
  • 2 tbsp. pumpkin puree
  • 2 tbsp. light cream cheese
  • 2 tbsp. vitafiber or sticky syrup
  • 3 tbsp. almond milk or milk of choice
  • sprinkles


  1. Mix all dry ingredients together.
  2. Add remaining ingredients.
  3. Top with sprinkles.

Older posts
Follow by Email
%d bloggers like this: