Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Gluten Free (page 2 of 9)

Healthy Blueberry Pancakes {High Protein and GF}

 

 


Looking for a perfectly fluffy healthy pancake recipe? Look no further because this delicious stack is made using brown rice flour, applesauce and the best quality protein powder, PEScience. Get 30% off all PEScience products by using code PBCHOCO at checkout on their direct website. www.pescience.com

 

 

 

Healthy Blueberry Pancakes {High Protein and GF}

Yield: 1 Stack of Pancakes

Serving Size: 1 Stack

Calories per serving: 448

Fat per serving: 14g

Carbs per serving: 39g

Protein per serving: 41g

Healthy Blueberry Pancakes {High Protein and GF}

Healthy Blueberry Pancakes made gluten-free and high in protein!

Ingredients

  • 1/4 c brown rice flour
  • 32g protein powder
  • 2 eggs, whole
  • 1/4 c unsweetened applesauce
  • 1/2 c plus 3 tbsp. unsweetened almond milk*
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/3 c frozen blueberries

Instructions

  1. Prepare a skillet or pancake pan with non-stick spray and turn on medium heat.
  2. Whisk together all dry ingredients. Add in eggs, applesauce, vanilla and milk and continue mixing until smooth. Fold in frozen berries.
  3. Cook pancakes 1/4 cup at a time. Cook until golden brown, flip and cook the other side.
  4. Top with blueberries and enjoy!

Notes

You may need more or less almond milk depending on the type of protein you use so keep that in mind and add it in 1/4 cup at time until you reach your desired consistency.

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http://peanutbutterpluschocolate.com/healthy-blueberry-pancakes-paleo-and-gf/

 

 

 

Healthy Lemon Blueberry Donut Cakes

These healthy lemon blueberry treats are round like donuts yet taste like sweet delicious cakes. Okay, okay, maybe I tried to make donuts and filled the donut pan a little too full and the donut hole disappeared turning them into little cakes. No holes in these donuts means there’s a perfect spot to load your donut up with fruit or ice cream, although I prefer and recommend the latter.

 


 

Unlike most protein cake, these don’t lack moisture and still taste great the next day!

 

 

I used PEScience Gourmet Vanilla. Get 30% OFF using code PBCHOCO at checkout.

 

Healthy Lemon Blueberry Donut Cakes

Yield: 5 Donut-Cakes

Serving Size: 1 Donut-Cake

Calories per serving: 183

Fat per serving: 7g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Lemon Blueberry Donut Cakes

Deliciously healthy lemon-blueberry donut cakes. Perfect for topping with ice cream!

Ingredients

  • 1/2 c brown rice flour or gluten-free oat flour
  • 1/4 c almond flour, finely ground
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. light butter or coconut oil, melted
  • juice and zest of 1 lemon
  • 1 egg
  • 1/4 c granulated baking stevia
  • 1/4 c almond milk
  • 1/2 c frozen blueberries
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Glaze
  • 2 tbsp. vanilla protein powder
  • 1-2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a donut pan with non-stick spray - be generous!
  2. Place all dry ingredients into a mixer (flours, protein, stevia, baking soda and powder). Add in egg, melted butter or coconut oil and almond milk. Add lemon juice and zest and mix until light and fluffy.
  3. Fold in blueberries. Fill 5 donut molds with batter. Be sure to fill to the top! Bake donut-cakes for 15-16 minutes.
  4. Remove and let cool completely. Stir together glaze and drizzle over cakes.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

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http://peanutbutterpluschocolate.com/healthy-lemon-blueberry-donut-cakes/

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

It’s not too late to bake a decadent [healthy] treat for your Valentine! I whipped up these gorgeous vegan brownies in just under 20 minutes!

 


 

I made these extra fudgy brownies using only whole food ingredients and PEScience protein powder. Vegan protein powders as well as whey powders are available with 30% OFF using my code PBCHOCO at checkout www.pescience.com

 

 

 

 

 

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

Yield: 9 brownies

Serving Size: 1 brownie

Calories per serving: 174

Fat per serving: 11g

Carbs per serving: 25g

Protein per serving: 6g

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

A healthy decadent chocolate fudge treat your valentine will love! Made using only whole food ingredients and packed with protein!

Ingredients

  • 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. desiccated coconut
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. avocado oil or coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water
  • 1/4 c baking stevia
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Chocolate Frosting
  • 3 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened cocoa powder
    Topping
  • 3 strawberries, diced and cut into hearts

Instructions

  1. Pre-heat oven to 325F and prepare an 8x8 inch baking dish or pan with parchment paper or non-stick spray.
  2. In a small dish, stir together ground flax and water and then set a side.
  3. Place all dry brownie ingredients into a mixer (flours, cocoa powder, protein powder, desiccated coconut, baking stevia, baking soda and baking powder) and mix until combined.
  4. Add in melted oil, flax mix (flax egg) and pumpkin and continue mixing until a dough forms.
  5. Press brownie dough evenly into the bottom of the pan and bake for 8 minutes.
  6. Remove and let cool. While cooling, whisk together your frosting ingredients until smooth and then pour the entire contents over brownies.
  7. Top frosting with cut out strawberries and place in the freezer for 30 minutes to harden.
  8. Remove from freezer and cut into 9 squares and serve.

Notes

Store in refrigerator

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Healthy Buckwheat Banana Berry Muffins

 

Take those overly ripe bananas and turn them into something delicious! Today I was feeling a little adventurous so instead of making plain old banana bread, I made buckwheat berry banana bread with added protein!


 

 

I used PEScience Gourmet Vanilla Select Protein. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

 

Healthy Buckwheat Banana Berry Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 18g

Protein per serving: 5g

Healthy Buckwheat Banana Berry Muffins

A healthy breakfast to make a head of time! Buckwheat berry banana protein muffins!

Ingredients

  • 3 overly ripe bananas
  • 1 c brown rice flour or whole wheat flour
  • 1/4 c buckwheat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 eggs
  • 1/3 c Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c frozen berries

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with non-stick spray and set a side.
  2. Place the bananas in a mixer or mash with a fork. Stir in eggs, yogurt and vanilla until smooth.
  3. In a separate bowl, stir together flours, protein, baking soda and baking powder. Add your dry ingredients to your wet, mixing until completely incorporated.
  4. Fold in frozen berries.
  5. Fill 12 muffin molds with batter and bake for 22-24 minutes. Let cool and serve.
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http://peanutbutterpluschocolate.com/healthy-buckwheat-banana-berry-muffins/

Healthy Peanut Butter Protein Granola

 

High protein granola made using gluten-free oats, all natural peanut butter and PEScience Select Protein Powder. I also added some chia seeds and cocao nibs for good measure.  🙂


 

 

Adorable golden spoon from Target for less than 2 bucks!

 

 

I used Nuts ‘N More Toffee Crunch peanut butter because it’s not only the BEST peanut butter I have ever had but it also has the best macros! Amazing macros means more peanut butter for less calories! Score!

 

Healthy Peanut Butter Protein Granola

Yield: 6 servings

Serving Size: 1/6 recipe

Calories per serving: 231

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 11g

Healthy Peanut Butter Protein Granola

Healthy, high-protein, gluten-free peanut butter granola with chia seeds and cocao nibs. Perfectly paired with cold almond milk!

Ingredients

  • 1 c gluten-free old fashion oats
  • 1 c gluten-free quick oats
  • 1/4 c sugar-free maple syrup
  • 1/4 c all natural peanut butter
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 2 tbsp. avocado oil or coconut oil, melted
  • 1 tbsp. cocao nibs
  • 1 tbsp. chia seeds
  • 1 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper and set a side.
  2. In a large bowl, stir together all dry ingredients: oats, protein, cocao nibs and chia seeds and set a side.
  3. In a microwave safe bowl, stir together peanut butter, maple syrup, vanilla and oil until smooth. If peanut butter is too tough to stir, microwave first for 5-10 seconds.
  4. Stir your peanut butter mixture into your dry ingredients. Stir until all the oats are evenly coated.
  5. Use your hands to spread oats on the baking sheet, breaking them up into small, evenly sized clumps.
  6. Bake for 22-25 minutes, stopping half way to gently stir the granola. Let the granola cool completely before serving.
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http://peanutbutterpluschocolate.com/healthy-peanut-butter-protein-granola/

 

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.
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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!
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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.
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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.

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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!
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http://peanutbutterpluschocolate.com/chocolate-peanut-butter-protein-cookies/

 

 

 

 

 

 

 

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