Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Peanut Butter Treats (page 1 of 2)

Healthy Triple Peanut Butter Cake

I just wish everyday could be Sunday. It’s always so peaceful–a perfect day for baking and lounging around and eating what you’ve baked. I’ve probably done more of the lounging around and eating part.

 

My boyfriend often asks me if I get sick of always making peanut butter flavored desserts and I reply with “What are you crazy man? Peanut Butter is life!” And then I don’t talk to him for the rest of the day! He clearly doesn’t know me at all. I never get sick of peanut butter. 😛


 

To show my boyfriend how not sick of peanut butter I am, I made a Triple Peanut Butter Cake using the Peanut Butter Frosting I posted yesterday.

 

 

Peanut butter cake layered with peanut butter Greek yogurt frosting and then topped with more frosting and peanut butter and chocolate chips.

 

I used PEScience Chocolate Peanut Butter Cup protein powder. You can get 30% OFF using code PBCHOCO at checkout on their website.

 

 

   

 

Healthy Triple Peanut Butter Cake

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 289

Fat per serving: 13g

Carbs per serving: 33g

Protein per serving: 14g

Healthy Triple Peanut Butter Cake

Super Decadent Triple Peanut Butter Cake Layered with Healthy Greek Yogurt Peanut Butter Frosting and Topped with Peanut Butter Chips.

Ingredients

  • 1 c brown rice flour*
  • 2 tbsp. almond flour, finely ground
  • 32g protein powder (I used PEScience Peanut Butter Cup 30% OFF code PBCHOCO)
  • 1/4 c baking stevia*
  • 1/4 c natural peanut butter
  • 1/4 c unsweetened apple sauce
  • 2 eggs, 1 egg white
  • 1/4 c unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt (omit if using salted peanut butter)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp peanut butter chips
    Topping
  • 2 tbsp peanut butter chips
  • 2 tbsp chocolate chips

Instructions

  1. Pre-heat oven to 350F and prepare two 6" round baking pans with non-stick spray.
  2. Place the eggs, applesauce, peanut butter, vanilla, almond milk and baking stevia into a mixer and beat until fluffy.
  3. In a separate bowl, stir together flours, protein, salt, baking soda and powder. Slowly mix your dry ingredients into your wet just until combined. Stir in peanut butter chips.
  4. Distribute the batter evenly between the two pans and bake both cakes for 19-21 minutes.
  5. Remove from oven and let cool for 5 minutes before removing from the pans and transferring to a wire rack to finish cooling.
  6. Once cooled, frost cakes with Healthy 4-Ingredient Peanut Butter Frosting then sprinkle with chocolate chips and peanut butter chips if desired.

Notes

Brown rice flour can be replaced with oat flour or whole wheat flour and baking stevia can be replaced with any granulated sweetener such as coconut sugar. **Macros include the frosting!

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http://peanutbutterpluschocolate.com/healthy-triple-peanut-butter-cake/

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!

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

Instructions

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

Notes

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

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http://peanutbutterpluschocolate.com/healthy-peanut-butter-frosting/

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

 

Healthy, Gluten-Free, Peanut Butter Brownie Bars are made using whole food ingredients such as brown rice flour and all natural peanut butter (the drippy kind). I added dark chocolate and peanut butter chunks for good measure 😉 .


 

 

 

Even better when topped with Ice Cream!

 

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

10 minutes

10 minutes

20 minutes

Yield: 9 Bars

Serving Size: 1 Bar

Calories per serving: 159

Fat per serving: 8g

Carbs per serving: 13g

Protein per serving: 8g

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

Healthy, Gluten-Free, Peanut Butter Brownies Made Using Minimal Whole Food Ingredients And Topped with Dark Chocolate Chunks and Peanut Butter Chips.

Ingredients

  • 1/2 c all natural peanut butter (unsalted)
  • 1/2 c brown rice flour
  • 1/3 c coconut sugar
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Optional
  • 1 tbsp. peanut butter chips
  • 1 tbsp. dark chocolate chunks

Instructions

  1. Pre-heat oven to 350F and prepare a square baking pan with parchment paper or non-stick spray.
  2. Place the peanut butter, eggs, coconut sugar and vanilla in a mixer and beat until smooth.
  3. Add in flour, protein, baking soda, baking powder, salt and use the a paddle handle to beat until completely mixed. Batter should be very thick, almost dough like.
  4. Press batter evenly into the bottom of the prepared pan and top with chocolate and peanut butter chips if desired. Bake for 10-12 minutes. Don't overcook if you want a more "fudge" texture rather than "cake" texture. Let cool for 10 minutes and then place in the freezer for 30 minutes before cutting into squares and serving.
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http://peanutbutterpluschocolate.com/healthy-peanut-butter-brownie-bars-gluten-free-high-protein/

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

 

 

It happened again! Today I was at the grocery store when I was stopped on my way out by Girl Scouts and their devil cookies! And by devil cookies I mean the world’s most delicious mass produced shortbread cookie with peanut butter and chocolate on top! Ugh, how are they so good?


 

I couldn’t stop thinking about these cookies so I decided to make my own healthy version of these addicting treats.

 

 

Unlike the traditional Tagalongs, mine are made using only healthy, whole food ingredients and protein powder. I used PEScience Gourmet Vanilla. Get 30% off by using code PBCHOCO at checkout on their website www.pescience.com 

 

 

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

Yield: 20-22 Cookies

Serving Size: 1 Cookie

Calories per serving: 73

Fat per serving: 6g

Carbs per serving: 3g

Protein per serving: 3g

Healthy Shortbread Cookies Topped with Sweet Peanut Butter and Dark Chocolate (aka Tagalongs) Made Healthy, Gluten-Free and Vegan.

Ingredients

    Shortbread Cookie
  • 1/2 c almond flour, finely ground
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 1-2 tbsp. warm water
  • 1 tsp. vanilla
    Peanut Butter Filling
  • 1/4 c natural peanut butter
  • 2 tbsp. baking stevia
    Chocolate
  • 2.5 oz dark chocolate
  • 1 tbsp. coconut oil, melted
    Other
  • tapioca flour for rolling or flour of choice
  • flaked sea salt for topping

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the almond flour and protein powder. Add the melted coconut oil and vanilla then stir using a fork. Every protein powder is different so if NOT using PEScience brand add the water 1 tablespoon at a time until you reach a dough consistency.
  3. Dust a clean surface with tapioca flour and roll dough out very thin, about 1/8 inch or less. Use a small round cookie cutter (I used the cap to my cinnamon spice) to cut out cookies. Repeat until you have used all the dough. Recipe will make 20-22 cookies.
  4. Place cookies on the prepared baking sheet and bake for 5 minutes.
  5. Once cooled, stir together peanut butter and stevia. Evenly distribute about 1/2 tablespoon of the peanut butter mixture on top of each cookie.
  6. Melt chocolate and coconut oil together in a microwave safe bowl or double boiler.
  7. Spoon chocolate over each peanut butter topped cookie, using the back of the spoon to help spread the chocolate over the edges.
  8. Place cookies in the freezer for 20 minutes before sprinkling with flaked salt and serving.
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http://peanutbutterpluschocolate.com/healthy-shortbread-peanut-butter-cookies-covered-in-chocolate-aka-tagalongs/

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 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/

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/

 

 

 

 

 

 

 

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.

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

Healthy Peanut Butter Chocolate Chip Protein Waffles

 


 

Healthy Peanut Butter Chocolate Chip Protein Waffles

Yield: 4 toaster sized waffles

Serving Size: 1 waffle

Calories per serving: 109

Fat per serving: 5g

Carbs per serving: 11g

Protein per serving: 8g

Healthy Peanut Butter Chocolate Chip Protein Waffles

Healthy waffles made using protein powder and oat flour!

Ingredients

  • 1/2 c oat flour
  • 16g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. powdered peanut butter
  • 2 tbsp. Greek yogurt
  • 1 tbsp. granulated stevia or coconut sugar
  • 2 eggs, whole
  • 1/4 c plus 3 tbsp. almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. mini chocolate chips

Instructions

  1. Pre-heat a waffle iron and spray with non-stick spray.
  2. Whisk all dry ingredients together.
  3. In a separate bowl, whisk together eggs, vanilla and yogurt.
  4. Add your wet ingredients to your dry and whisk until smooth.
  5. Pour batter onto waffle iron and cook until golden brown.
  6. Repeat until you have used all the batter.
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http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-chip-protein-waffles/

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