Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Paleo (page 1 of 2)

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

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The ULTIMATE Healthy Protein Pancake Recipe

Your search for a “healthy” pancake recipe is over!

 


 

This ULTIMATE paleo pancake recipe creates the fluffiest protein stack that you will want to make every single morning.

 

 

This entire stack is only 368 calories, 12g fat, 31g carbs and 49g protein… yes 49g protein!!!

 

 

 

The ULTIMATE Healthy Protein Pancake Recipe for One

Yield: 5 pancakes

Serving Size: 5 panackes

Calories per serving: 368

Fat per serving: 12g

Carbs per serving: 31g

Protein per serving: 49g

The ULTIMATE Healthy Protein Pancake Recipe for One

The last HEALTHY pancake recipe you will ever need! Paleo, Gluten-free and super Fluffy stack that serves one!

Ingredients

  • 1/4 c coconut flour*
  • 32g protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1 egg, 2 egg whites
  • 1/4 c + 1 tbsp. unsweetened apple sauce*
  • 1/2 c + 3 tbsp. unsweetened almond milk*
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
    Topping Options (not included in macros)
  • sugar-free chocolate chips
  • natural peanut butter
  • banana slices

Instructions

  1. Prepare a skillet or pancake pan with non-stick spray. Turn on medium heat.
  2. In a large bowl, mix together all dry ingredients.
  3. In another bowl, whisk together wet ingredients until fluffy.
  4. Add your wet ingredients to your dry ingredients and whisk until incorporated.
  5. Cook pancakes 1/4 cup at a time until golden brown, flip and cook the other side until golden brown. Serve immediately.

Notes

Can sub coconut flour for almond flour or gluten-free oat flour. Can sub applesauce for pumpkin puree. Can sub almond milk for any milk of choice. Note that macros will change.

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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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http://peanutbutterpluschocolate.com/healthy-chocolate-dipped-almond-shortbread-cookie-dunkers/

 

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! ūüôā

 

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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/

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!

 

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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!

Ingredients

  • 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

Instructions

  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!
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http://peanutbutterpluschocolate.com/paleo-vegan-caramel-sauce/

 

 

 

 

 

 

 

Healthy No-Bake Snowball Protein Brownie Bites {Vegan, Gluten-Free + Paleo option}

Got five minutes?

 

Because that’s all the time you need to make these super healthy Snowball Brownie Bites!


 

No oven required – my kind of treat!

 

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Did I mention that these brownie bites have no added sugar? That’s right! I sweetened these using only my favorite protein powder PEScience! And PEScience carries vegan protein powders!!! YAY! You can get 30% OFF using code PBCHOCO!

 

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Healthy No-Bake Snowball Protein Brownie Bites {Vegan, Gluten-Free + Paleo option}

Yield: 16 Bite Sized Snow Ball Brownies

Serving Size: 1 Brownie Bite

Calories per serving: 44

Fat per serving: 2g

Carbs per serving: 4g

Protein per serving: 4g

Healthy No-Bake Snowball Protein Brownie Bites {Vegan, Gluten-Free + Paleo option}

No-bake, high protein, gluten-free snowball brownie bites made in under 5 minutes!

Ingredients

  • 1/2 c oat flour (gluten-free if necessary)*
  • 1 scoop chocolate protein powder 32g (I used Chocolate Frosted Cupcake PEScience 30% off code PBCHOCO)
  • 3 tbsp. natural peanut butter (I used Nuts 'N More)*
  • 2 tbsp. unsweetened cocoa powder
  • 1/4 c unsweetened almond milk
  • 1/2 tsp. vanilla extract
  • vanilla protein powder for coating (I used Gourmet Vanilla PEScience)

Instructions

  1. In a large bowl, mix together protein powder, oat flour and cocoa powder.
  2. In another bowl, whisk together almond milk, peanut butter and vanilla extract. Gently melt peanut butter in the microwave if necessary.
  3. Use a fork to mix your wet and dry ingredients together until a dough forms.
  4. Separate dough into 16 evenly sized balls.
  5. Roll balls in vanilla protein powder.
  6. Enjoy!

Notes

*For paleo use almond flour and almond butter

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Healthy Gingersnaps {Gluten Free & Paleo}

Chewy inside and crispy on the outside. These gingersnap cookies were made using only whole food ingredients and the best quality whey protein.

 

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With Thanksgiving just around the corner, there’s no better time to bake a batch of these utterly delicious snaps.

 

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I’ve found that PEScience Select protein bakes better than any other protein I’ve worked with. Get 30% off all PEScience products by using code PBCHOCO.

 

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Healthy Gingersnap Cookies {Gluten Free & Paleo}

Yield: 12 cookies

Serving Size: 1 cookie with frosting

Calories per serving: 113

Fat per serving: 7g

Carbs per serving: 10g

Protein per serving: 4g

Healthy Gingersnap Cookies {Gluten Free & Paleo}

Healthy gingersnap cookies with a crispy edge and chewy center.

Ingredients

  • 1/2 c almond flour
  • 1/2 c tapioca flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 c + 1 tbsp. coconut oil, measured before melting (I used Better Body Foods)
  • 1 tsp. blackstrap molasses 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 2 tbsp. sticky syrup (maple, honey, agave, etc.)
  • 1 tsp. baking powder
  • 1/4 tsp. Himalayan pink salt
  • 1 tsp. vanilla extract
    Vanilla Protein Icing (optional)
  • 1/2 scoop vanilla protein powder (I used PEScience 30% off code PBCHOCO)
  • 2 tsp. coconut oil
  • 2 tbsp. warm water

Instructions

  1. In a large bowl, sift together flours, protein, salt, coconut sugar, baking powder and spices.
  2. In a microwave safe bowl, gently melt coconut oil and then whisk in molasses, sticky syrup and egg yolk.
  3. Pour the wet ingredients into the dry ingredients and stir until completely incorporated and a dough forms.
  4. Prepare a pan with parchment paper. Use a cookie scoop to measure twelve evenly sized cookie dough balls. Place the cookie dough balls on the parchment paper about 2" apart.
  5. Place cookie dough balls in the freezer for 15-20 minutes. I usually use this time to clean up and pre-heat my oven.
  6. Once chilled, bake cookies for 10 minutes at 325F. Remove from oven and gently press them flat to remove the puffiness.
  7. Bake for another 2-3 minutes.
  8. Let them cool completely before dipping in protein icing.
    Protein Icing
  1. Gently melt coconut oil in a microwave safe bowl.
  2. Whisk in water and protein until smooth.
  3. Dip cookies in icing and place them in the freezer for 5 minutes or until icing has hardened.
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http://peanutbutterpluschocolate.com/healthy-gingersnaps-gluten-free-paleo/

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Hello November. The news on the street is that pumpkin is out and peppermint is in. Well, forget that! I’m still not over pumpkin.

 

PUMPKIN is LIFE!


 

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Sometimes I bake enough to feed a small country and sometimes I bake just enough to serve myself. Single serving dishes are always better because:

Less clean up.

Portion control (for the ones who need it-I’m talking to myself here)!

Less cooking time.

 

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This adorable little pint size cake is gluten-free, vegan and paleo with the added bonus of being extra moist!

 

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I used PEScience protein powder get 30% OFF using code PBCHOCO.

 

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Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Yield: 1

Serving Size: 1

Calories per serving: 226

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 19g

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Single serve healthy pumpkin cinnamon roll cake drizzled with vanilla icing. Made gluten-free, vegan and paleo!

Ingredients

  • 2 tbsp. coconut flour
  • 1/2 scoop protein powder (16g) I used PEScience get 30% code PBCHOCO
  • 1 tsp. coconut sugar
  • 2 tbsp. pumpkin puree
  • 1 tsp. avocado oil or coconut oil, melted
  • 1/4 c plus 3 tbsp. almond milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
    Icing
  • 1 tbsp. vanilla protein powder
  • 1 tsp. coconut oil, melted
  • 3 tsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a small ramekin with non-stick spray.
  2. In a bowl, sift all dry ingredients together.
  3. Add wet ingredients and stir until smooth.
  4. Pour batter into ramekin and bake for 20-22 minutes.
  5. Let cool.
  6. Stir together icing and drizzle over cake.
  7. Enjoy!
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Pumpkin Protein Pancakes

It’s August 31st. This is okay.

Pumpkin-Pancakes

I highly recommend using PEScience Select SNICKERDOODLE protein for all your PUMPKIN flavored baking needs. It’s just the best! Get 30% OFF using code PBCHOCO.


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Pumpkin Protein Pancakes

Yield: 5 pancakes

Serving Size: 5 pancakes

Calories per serving: 356

Fat per serving: 13g

Carbs per serving: 32g

Protein per serving: 40g

Pumpkin Protein Pancakes

Deliciously fluffy Fall flavored pancakes! Perfect way to start off the season! High protein and low fat. Paleo friendly.

Ingredients

  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 egg, 1 egg white
  • 3 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 1 tsp. baking powder
  • 3/4 c plus 2 tbsp. - 1 c almond milk

Instructions

  1. In a large bowl, sift all dry ingredients together. (sifting makes all the difference, just trust)
  2. In another bowl, whisk together your egg, egg white, vanilla extract and pumpkin.
  3. Stir your wet ingredients into the dry ingredients.
  4. Add your 3/4 cup plus 2 tablespoons almond milk. Depending what protein powder you used, you may need another 2 tablespoons if mix is too dry.
  5. Cook pancakes 1/4 cup at a time on medium-low heat until golden brown.
  6. Enjoy!

Notes

Use a paleo friendly protein for paleo diet.

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http://peanutbutterpluschocolate.com/pumpkin-protein-pancakes/

Healthy Strawberry Protein Muffins

As much as I can’t wait for pumpkin lattes, leaves¬†flooding the¬†streets¬†and Halloween decorations, I am having a tough time saying goodbye to summer.¬† All of my favorite fruits are in season during the summer months and I can’t help but to think I didn’t get quite get my fill of them.

As a tribute to summer, I made Healthy Strawberry Protein Muffins made with freeze dried strawberries. P.S. you can get freeze dried strawberries all year long! Yay!

 


Strawberry-Muffins

 

I placed one cup of freeze dried strawberries in my food processor on high until it turned to powder. I then stirred in all my dry ingredients.

 

Makes for a delicious looking batter and an even more flavorful muffin!

 

 

 

 

 

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These muffins aren’t like your supermarket muffins. Oh no, these muffins are made with only whole food ingredients and added protein powder to give you a little extra nutritional boost to keep you energized throughout the day.

 

I used PEScience Select Gourmet Vanilla protein powder. I find it bakes better than other protein powders on the market and tastes so sweet, you won’t need to add any extra sugar.

You can get 30% off all PEScience products by using code PBCHOCO on their website.

 

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Healthy Strawberry Protein Muffins

Yield: 4 muffins

Serving Size: 1 muffin

Calories per serving: 98

Fat per serving: 4g

Carbs per serving: 7g

Protein per serving: 11g

Healthy Strawberry Protein Muffins

Only 98 calories per delicious Strawberry Muffin. Made with all whole food ingredients and vanilla whey protein powder.

Ingredients

  • 1 c freeze dried strawberries
  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tbsp. unsweetened applesauce
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% code PBCHOCO)
  • 1/4 c unsweetened almond milk
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • 1 egg, whole
    Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tsp. freeze dried strawberry powder
  • 2-3 tbsp. water

Instructions

  1. Place your freeze dried strawberries in a food processor or blender on high until it turns to powder.
  2. Place 2 teaspoons of your freeze dried strawberry powder in a small bowl and set aside. This will be for your drizzle.
  3. In a large mixing bowl, stir together the rest of your strawberry powder, your coconut and almond flour, coconut sugar, protein powder and baking powder.
  4. Add your almond milk, applesauce, vanilla and egg. Whisk until smooth.
  5. Pour batter into 4 cupcake molds.
  6. Bake for 15-17 minutes.
  7. Let cool and stir together your drizzle ingredients.
  8. Pour drizzle over muffins and enjoy.
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http://peanutbutterpluschocolate.com/healthy-strawberry-protein-muffins/

 

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