Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Uncategorized (page 1 of 4)

Healthy Peanut Butter Protein Crepes

What’s your favorite meal to have for breakfast? For me, as long as it involves peanut butter, I’ll eat just about anything…

Yes, I love giant stacks of pancakes and waffles but what I love most are crepes! You know, the skinny pancake. The pancake that you can fold over or roll up and stuff with delectable fillings, fruit and…peanut butter!

In this recipe I made the crepes themselves peanut butter flavored by using Chocolate Peanut Butter Cup Select protein from PEScience. If you want to give it a try (or any other PEScience products) use code PBCHOCO for a 30% discount at checkout!

I drizzled these bad boys with a simple chocolate peanut butter sauce and then topped them with strawberries and bananas.

This HIGH protein breakfast will keep you fueled throughout the day!


Almost too beautiful to eat…



Healthy Peanut Butter Protein Crepes

Yield: 6 crepes

Serving Size: 6 crepes

Calories per serving: 361

Fat per serving: 10g

Carbs per serving: 23g

Protein per serving: 45g

Healthy Peanut Butter Protein Crepes

High protein peanut butter crepes drizzled with a decadent peanut butter dark chocolate sauce.


  • 1 scoop whey protein powder (I used Chocolate Peanut Butter PEScience 30% off code PBCHOCO)
  • 1/4 c oat flour
  • 1 egg, whole
  • 1/4 c egg whites
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened applesauce
  • 1/4 c unsweetened almond milk
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. protein powder
  • 1/2 tbsp. unsweetened special dark cocoa powder
  • 2-3 tbsp. water


  1. In a large bowl, whisk all of your crepe ingredients together.
  2. Spray a large frying pan with non-stick coconut oil spray.
  3. Use a 1/4 cup measuring tool to pour batter into the pan. Immediately swirl is around so that the batter covers the bottom of the pan in a thin even layer. I like to remove it from the heat when I do this.
  4. Cook for 40-60 seconds. Flip and cook for another 30-40 seconds. The longer you cook them the stiffer they will be.
  5. Repeat process until you finish all the batter.
  6. Fill or top with desired fruit.
  7. Stir together drizzle ingredients and pour over crepes.
  8. Enjoy!


Macros for crepes only.


Chocolate Chip Energy Bars {high protein}

I believe today is world chocolate day and there’s chocolate chips in these bars so that works, right? In my world, every day is chocolate day, even if it’s tiny chocolate chips. Chocolate. Every. Day.

Most of my recipes start out as experiments, so when these came together after just five ingredients (yes, five simple ingredients), I couldn’t wait to share this super simple recipe with you guys.

Peanut butter, maple syrup, oats, protein and chocolate chips! That’s all you need to make these delicious energy bars.









Chocolate Chip Energy Bars {high protein}

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 bars

Serving Size: 1 bar

Calories per serving: 259

Fat per serving: 10g

Carbs per serving: 26g

Protein per serving: 17g

Chocolate Chip Energy Bars {high protein}

These high protein, five ingredients energy bars are a perfectly sweet way to start your day!


  • 1 c old fashion oats
  • 1/4 c plus 2 tbsp. peanut butter (I used Nuts 'N More)
  • 3 tbsp. all natural sugar-free maple syrup*
  • 1 scoop protein powder (I used PEScience Cookies and Cream 30% OFF code PBCHOCO)*
  • 2 tbsp. mini chocolate chips*


  1. Place all ingredients (except chocolate chips) in a food processor or high performing blender.
  2. Pulse just until combined.
  3. Remove blades and fold in chocolate chips.
  4. Press dough into a small pan about lined with parchment paper (about 8x8 or smaller).
  5. Place in the freezer for 30 minutes before cutting into squares and serving.


For vegan use dairy free chocolate chips and protein. Vanilla and chocolate flavored protein powders will also taste great! Maple syrup can be replaced by any sticky syrup (agave, honey or brown rice syrup) however, macros will change.

No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries











No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries

Yield: 6 Mini Cheesecakes

Serving Size: 1 Mini Cheesecake

Calories per serving: 170

Fat per serving: 6

Carbs per serving: 16

Protein per serving: 16

No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries


    Crust Layer
  • 1 scoop protein powder (I used Snickerdoodle PEScience)
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1/4 c powdered peanut butter or 2 tbsp. regular peanut butter
  • 2 tbsp. vitafiber syrup or maple syrup
  • 2 tbsp. water
    Cheesecake Filling Layer
  • 1 scoop protein powder (I used Gourmet Vanilla PEScience)
  • 4 oz fatfree cream cheese
  • 1 serving container non-fat greek yogurt
  • 1 tsp. gelatin
  • 1/2 c boiling water
  • pinch of stevia
  • 6 strawberries
  • 1/4 c dark chocolate chips
  • 1 tsp. coconut oil


  1. Line a cupcake pan with 6 baking cups and set aside.
  2. Mix all crust ingredients together.
  3. Roll crust dough into 6 even sized balls and press them flat into the bottom of the cupcake liners then set aside.
  4. In a medium bowl, mix protein powder, gelatin and stevia then add boiling water. Mix until smooth.
  5. Let the protein powder mixture sit for a couple minutes while you blend the cream cheese and yogurt together.
  6. Once the cream cheese and yogurt are smooth, add the protein mixture and continue blending.
  7. Pour filling over crust and place in the refrigerator for 1 hour or until firm.
  8. Melt chocolate and coconut oil together.
  9. Place a strawberry on top of each cheesecake and spoon chocolate over each one.
  10. Return to the freezer for another hour before serving.

Banana French Toast with Vanilla Almond Drizzle

Rise and shine with rolled up banana french toast. I just can’t get down with traditional french toast anymore. Especially after these little darlings.


These are so easy it kills me.

All you need is:

1 Banana (duh)

2 Slices of Ezekiel Bread (You can sub this for whatever bread you prefer)

2 Egg Whites

1/4 Cup Unsweetened Almond Milk

1 Tsp Cinnamon

1 Tsp Vanilla Extract

For the Vanilla Almond Drizzle:

1 Tbsp Almond Butter

1 Tbsp Almond Milk

1/2 Scoop Vanilla Protein Powder (I used Jamie Eason Natural Whey Isolate)

Whisk your eggs, milk, cinnamon and vanilla together and set a side. Roll out your slices with a rolling pin and then cut off the crust. Roll again to make sure all the corners are pressed flat. Cut your banana in half and roll each half up in the bread slice. Dunk the roll up in the egg mixture and fry on medium to low heat. Put the end of the bread that are overlapping or touching down first in the pan so it cooks the slice together and your banana won’t unravel. Make sense? Cook for a minute and roll it over and cook the other side. Do this until golden brown.

Warm up your almond butter (I just zapped it in the microwave for 10 seconds) and mix well with the almond milk then add your protein powder. Drizzle all over those banana french toast babies!

Pumpkin Cookies Dipped in Chocolate

In lieu of the holidays vastly approaching, maybe I should change my name to ‘Pumpkin Plus Chocolate’? 🙂


These little darling cookies were simply delicious and only lasted about an hour before I devoured them all by myself whilst being shamefully stared down by my cat. :/ He’s kind of an asshole.

kit Cat

His name is Kit Cat and I know every cat owner says this, but he is truly the the greatest cat in the world. A friend of ours found him in the forest when he was a kitten and nursed him back to health He’s been ours ever since 🙂 He has spent most of his life around a gang of dogs, so his cat etiquette is absolutely terrible (except when it comes to knocking wine glasses off of the table, he’s got that down pat) Kit Cat loves to play in water, eat dog food and get a fur shinning from the vacuum cleaner. My favorite part about him– he lets you cradle him like a baby.

Back to the cookies!…


1/2 Cup Canned Pumpkin 

1/4 Cup shredded coconut (unsweetened) 

1/2 Banana mashed

3 Tbsp Almond flour

1/4 Cup plus 1 Tbsp Coconut Flour

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Baking Powder

1 Tsp Stevia


1/4 Cup Dark Chocolate Chips (Enjoy Life brand for Vegan)

1 Tbsp Coconut Oil


Preheat oven to 350F. Place all cookie ingredients in a food processor until smooth. Roll cookie dough into 1-1/12 inch balls press flat on parchment lined baking sheet. I pressed my down quite a bit, depends on thickness of cookie you want– they won’t rise much. Bake for 20-25 mins. 

Pumpkin Blondies

It feels good to know that I am “normal”, as for being a young woman in her twenties who has nothing better to do with her time than Pinterest and bake cookies– I am right on track because I am full blown obsessed with  P-U-M-P-K-I-N! (According to Buzzfeed that makes me an average white girl) For reals, I have pumpkin everything. Pumpkin candles, pumpkin lattes, pumpkin pancakes, pumpkin ice cream, pumpkin oreos (yes, I bought those), pumpkin car freshener, pumpkin coffee creamer, pumpkin soap, even hand sanitizer– you name it, I’ve got it. 

All I’m saying is, prepare yourself. I have got pumpkin recipes coming out the wazoo. Such as, pumpkin blondies! 

photo (1)

1 Can chickpeas (drained and rinsed)

1/2 Cup Pumpkin Purée

1 Heaping Tbsp Natural Peanut butter or nut butter or choice 1

1/3 cup Maple Syrup

2 Tsp Vanilla Extract

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Pumpkin Spice

1/2 Cup Dark Chocolate Chips Put all your ingredients (except chips) into a food processor until smooth. Fold in all but 2 tbsp chocolate chips. Pour batter into 9X9 in. pan prepared with non stick spray. Sprinkle remaining chips on top and bake at 350 degrees for 25-35 mins. Someone recently tried the recipe and said they had to bake it for almost 50 mins. Every oven is different. Just keep a close eye on it and check every 5 mins past what I recommended. Enjoy xo

Peanut Butter Chocolate Nicecream Cups

I just want peanut butter and chocolate all day, every day. How many ways can I do this combination? The answer is ENDLESS! 🙂 Today was 106 degrees outside, so I needed my peanut butter and chocolate to be COLD! Boom, born were these little decadent treats! <3



3/4 C. Peanuts

3/4 C. Soft Dates (if not soft, soak in water for 20 mins)

In a food processor, process peanuts until finely chopped then add dates. Once combined, roll base into 1-1/12 inch sized balls and press evenly into cupcake pan. (make sure you use cup cake liners or spray with non-stick oil. I brushed coconut oil on mine and it was still a little difficult to get out)


2 Large Bananas

1/3 C. Natural Peanut Butter

1/2 C. Full Fat Coconut Milk

In a food processor or blender ( I used my blender for this part) Blend Center ingredients together and pour evenly over base.

Let your nicecream cups sit in the freezer while you prepare the chocolate.


1/3 C. Coconut Oil

3/4 C. Cocoa Powder (Carob Powder for Vegan)

2 TBSP Raw Organic Agave Optional: 1 stevia packet 😉 my boyfriend likes his chocolate sweet, so I gave in this time and sweetened it a bit more.  

In a small bowl, whisk chocolate topping together and pour on top of your center. Let freeze for at least 2 hours.

<3 <3 <3 I hope you enjoy <3 <3 <3 

***To make this recipe PALEO DIET friendly, use almonds and almond butter instead of peanuts***


Raw Vegan Blueberry Cheesecake

This is officially my first Vegan Cheesecake!  I think I am in love! <3 

I am already thinking all the different things I can make. Seriously, I can’t believe I waited this long to make one. Do not make my same mistake, make one as soon as you can!! You will thank me later!



Aren’t they beautiful? <3

Thank you for this recipe! <3 You are a genius! 

I literally followed her recipe 100% and it came out so wonderful!Check out her site for more beautiful raw vegan food!

Here is her wonderful Raw Vegan Cheesecake Recipe:

Crust Ingredients:

  • 2 Cups Slivered Almonds
  • 1 Cup Pre-Soaked Dates
  • 1/2 Cup Unsweetened Shredded Coconut
  • Zest of 1/2 a Lemon
  • Juice of 1/2  a Lemon
Cheesecake Layer Ingredients:
  • 2 1/3 Cups Pre-Soaked Cashews
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
Blueberry Topping Ingredients:
  • 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1/4 Cup Coconut Oil


  1. First, pre-soak cashews and dates separately overnight.
  2. Spray an 8×8 baking dish with a healthy non-stick oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like.
  4. Add dough into your baking dish and press down evenly.
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Layer on top of your crust evenly.
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
  8. Layer on top of your cheesecake layer evenly.
  9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
  10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
  11. Serve and enjoy!

Raw Cookie Dough


What is wrong with me!?

Seriously, all I do is dream about the ways I can make ‘bad for you food’ into ‘good for you food’. My friends are out clubbing on a Friday Night and I’m over here making cookie dough healthy. And when I say ‘healthy’ I mean no grains, granulated sugar, dairy, or flour. Also, I should probably advice you not to eat the entire batch in one sitting, this recipe makes four servings. That should last you about…four nights! 😉 

This is especially perfect for a late night snack after a mean leg day!!! Packed full of protein and carbs, good carbs though, like garbanzo beans and peanut butter. 

The calories per serving are just under 300. Considering all the beans and peanut butter, that’s not too bad. Alternatively, you can make this recipe with PB2 and that would literally cut it in half! If you do this, please email me and let me know how it taste! 😉



1 Can Organic Garbanzo Beans (Rinsed)

1/2 Cup Natural Peanut Butter (I used Justin’s Honey Peanut Butter) 

1 Tablespoon Raw Organic Agave 

1 Tablespoon Organic Raw Coconut Sugar 

1/12 Teaspoons Vanilla Extract

1 Tablespoon Unsweetened Almond Milk (or milk of choice)

1/4 Cup Enjoy Life Chocolate Chips or Extra Dark Chocolate Chips

1. Add the garbanzo beans to a food processor or blender and blend until fine

2. Add peanut butter and process until smooth

3. Add remaining ingredients and let process until smooth like cookie dough

4. Stir in chocolate chips

You can eat it right away or put it in the freezer and for a few hours. (I recommend freezing it before consuming) 



Homemade Nutella

This might be the easiest recipe of  your life. Just kidding, it definitely won’t be but it is super easy. 

Here it goes HOMEMADE NUTELLA! RAW! VEGAN! and just pure joy! <3


  • 1 Cup Raw Hazelnuts
  • 3 Tablespoons Carob Powder
  • 3 Tablespoons Agave
  • 1 Tablespoon Coconut Sugar 
  • 1/8 Teaspoon Salt
  • 1 Tablespoon coconut oil
  • 1/2 Cup Almond Milk

Add your hazelnuts to your food processor and process until it’s as fine as you can get it. (my processor is dull so mine came out chunky but I like it like that) Then add agave and oil. Then add the rest and process until smooth or in my case – chunky 🙂 

Enjoy xo


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