Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Vegan Options (page 1 of 8)

Healthy Chocolate Peanut Butter Chia Pudding

 

My two favorite flavors are coming together as one in this delicious mouth watering chia pudding recipe. Vegan, gluten-free and paleo friendly!

 


 

Just like overnight oats, chia pudding was an acquired taste for me but once after a few tries, I was hooked. Now I just can’t stop eating it! Not to mention that chia seeds are a superfood so the health benefits are well, pretty freaking super!

Chia seeds are naturally high in fiber, protein, omega-3, omega-6, calcium, copper, potassium and zinc!

 

 

This pudding recipe is so simple to make and takes just a couple of minutes to prep!

 

 

 

Healthy Chocolate Peanut Butter Chia Pudding

Prep Time: 5 minutes

Category: snack, dessert, breakfast

Yield: 4 Servings

Serving Size: 1/4

Calories per serving: 306

Fat per serving: 16g

Saturated fat per serving: 11g

Carbs per serving: 26g

Protein per serving: 17g

Healthy Chocolate Peanut Butter Chia Pudding

Chocolate Peanut Butter Chia Pudding so healthy you can eat it for breakfast!

Ingredients

  • 1/2 c chia seeds
  • 1 1/2 c almond milk
  • 32g chocolate protein powder (I used PEScience 30% off code PBCHOCO)
  • 1/4 c unsweetened cocoa powder
  • 2 tbsp agave
  • 2 tbsp all natural peanut butter

Instructions

  1. Place the chia seeds, cocoa powder and protein into a mason jar and give it a swirl just to combine the ingredients. Add in the almond milk and agave. Put the lid on tight and shake until completely mixed. Place the jar into the refrigerator for at least 4 hours or overnight.
  2. Remove from the fridge and separate chia pudding into 4 serving bowls and layer with peanut butter.
http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-chia-pudding/

 

Healthy Chocolate Hazelnut Brownie Bars {Vegan, Gluten-Free & Paleo)

 

This super dense and extremely fudgy healthy chocolate hazelnut brownie bars are made vegan, gluten-free and paleo friendly!

 


 

Here’s a delicious and healthy recipe that’s unbelievably satisfying and made using the most amazing chocolate hazelnut spread I have ever had in my life.  Nuts ‘N More just released this Healthy Chocolate Hazelnut Spread and I think I’m in love–I might even change my blog name to Hazelnut Plus Chocolate.

 

 

 

Who says ice cream and Netflix is the best way to spend a Friday night? Oh right, I did just a few days ago. Well things have changed since making these brownies. My new Friday night (as of tonight) consists of watching Friends reruns and snacking on these chocolate hazelnut delights! I just can’t get enough.

 

 

 

Healthy Chocolate Hazelnut Brownie Bars {Vegan, Gluten-Free & Paleo)

Category: Dessert

Yield: 9 pieces of Healthy Chocolate Coconut Covered Date Candies

Healthy Chocolate Hazelnut Brownie Bars {Vegan, Gluten-Free & Paleo)

This healthy chocolate hazelnut brownie bar recipe is so delicious you can't just have one! Vegan, Gluten-free and paleo friendly!

Ingredients

    Chocolate Hazelnut Brownies
  • 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 unsweetened cocoa powder
  • 1 tbsp special dark unsweetened cocoa powder
  • 1/4 cocoa hazelnut spread Nuts 'N More
  • 3 tbsp chia seed oil or coconut oil, melted
  • 2 tbsp pumpkin puree
  • 2 tbsp ground flax + 3 tbsp water
  • 1/4 c hazelnuts, chopped
    Chocolate Ganache
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp sugar-free maple syrup or agave
  • 2 tbsp coconut oi, melted
  • 1 tbsp almond milk

Instructions

  1. Preheat oven to 325F and prepare a loaf pan with parchment paper and set aside.
  2. Place the flax and water into a small bowl and stir until combined and set aside for 5 minutes to set.
  3. Place all dry brownie ingredients into a bowl and stir until combined. Add in remaining ingredients and beat until a dough forms. At this point I placed the ingredients into my mixer and used a paddle attachment to mix until a dough formed.
  4. Press the dough evenly into the bottom of the prepared pan and bake for 11-12 minutes--don't over bake. Remove from the oven and let cool.
  5. While the brownies are cooling, place all ganache ingredients into a microwave safe bowl and cook on high in 5 second increments, stirring in between until smooth.
  6. Pour chocolate over brownies and top with more chopped hazelnuts and cocao nibs if desired.
  7. Place the brownies into the freezer for 1 hour before cutting into bars and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-hazelnut-brownie-bars-vegan-gluten-free-paleo/

 

Healthy Peanut Butter & Jelly Baked Donuts

 

Healthy Peanut Butter and Jelly Donuts made Gluten-free and High in Protein!

 


So what are you making for breakfast tomorrow?

 

 

Your childhood favorite just got a makeover and it’s healthy and made using only whole food ingredients! Can you believe it?

 

I know I called them ‘Peanut Butter and Jelly’ but really I should be calling them ‘Peanut Butter and Jam’ because for this recipe I used Spread The Love Artisan Jam which is so delicious–like a thousand times better than any jelly or “jam” I’ve ever had!

 

 

 

Get 30% OFF all PEScience products using my code PBCHOCO at PEScience.com!

 

Healthy Peanut Butter & Jelly Baked Donuts

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Category: Breakfast, Dessert, Snack

Yield: 5 Donuts

Healthy Peanut Butter & Jelly Baked Donuts

Your favorite childhood snack made healthy and in donut form!

Ingredients

  • 1/4 c brown rice flour or gluten-free oat flour
  • 32g peanut butter flavored protein powder PEScience 30% OFF code PBCHOCO
  • 2 tbsp baking stevia or coconut sugar
  • 2 tbsp unsweetened applesauce
  • 3 tbsp almond milk
  • 1 egg or flax egg for vegan
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Peanut Butter Nuts N' More
  • Jam or Jelly Spread The Love
    Peanut Butter Glaze
  • 1/2 c-3/4 c confectioner's sugar replacement (Swerve works nicely)
  • 1 tbsp peanut butter Nuts N' More
  • 2 tbsp almond milk

Instructions

  1. Preheat oven to 350F and prepare your standard donut mold with non-stick spray and be generous.
  2. Place your egg, baking stevia, applesauce and almond milk into a mixer and beat until fluffy. In a separate bowl, stir together the flour, protein, baking powder and soda. Add your dry ingredients into the mixer and stir until combined.
  3. Fill 5 donut molds with half way with batter (this should use about 3/4 of the batter). Spoon a layer of jam and a layer of peanut butter into the center of the batter and cover with remaining batter. Bake donuts for 11-12 minutes. Remove from oven and then let them cool completely.
    For The Glaze
  1. Whisk ingredients together until smooth or place into a blender on high until smooth. If glaze is too runny add another 1/4 cup of confectioner's sugar.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-jelly-baked-donuts/

 

 

Healthy Chocolate Chip Raspberry Crispy Granola Bars

 

Healthy Chewy Chocolate Chip Raspberry Brown Rice Crispy Nut Butter Granola Bars made vegan, high protein and no baking necessary!

 


 

These granola bars are made using some of my favorite ingredients: Oats, Erewhon Brown Rice Cereal, Nut Butter, Protein Powder, Freeze Dried Raspberries and of course Chocolate!

 

 

 

My favorite kind of snacks are ones that I can take with me on the go and trust me, you are going to love these!

 

 

Healthy Chocolate Chip Raspberry Crispy Granola Bars

Prep Time: 10 minutes

Total Time: 10 minutes

Category: snack

Yield: 8 Bars

Serving Size: 1 Bar

Healthy Chocolate Chip Raspberry Crispy Granola Bars

Super Healthy, High Protein, Chocolate Chip, Raspberry, Granola, Crispy Bars--A Perfect No-Bake Snack!

Ingredients

  • 1 1/2 c oats
  • 1/2 c brown rice cereal Erewhon
  • 1/3 c nut butter of choice (I used all natural peanut butter)
  • 1/3 c + 2 tbsp all natural sugar-free maple syrup
  • 32g vanilla protein powder
  • 1/4 c freeze dried raspberries
  • 1 tbsp mini chocolate chips

Instructions

  1. Prepare an 8x8 inch pan with parchment paper.
  2. In a microwave bowl safe bowl, gently warm the nut butter and the maple syrup together for 10 second and stir until smooth.
  3. In a large bowl stir together the oats, cereal and protein and then add the nut butter/syrup mix and stir until all dry ingredients are coated. Fold in the chocolate chips and freeze dried raspberries.
  4. Press mix evenly into the prepared pan and refrigerate for at least 2 hours before cutting into 8 bars and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-raspberry-crispy-granola-bars/

Healthy Vanilla Cherry Overnight Oats

 

Healthy cherry vanilla protein oatmeal prepped a couple hours before serving or the night before–overnight oats!

 


On days when I have to get up early for work, I always prep some oats to take with me because it’s the easiest and healthiest option I’ve discovered so far. It takes only a few minutes to prep and keeps me full all morning.

 

 

I get asked all the time what kind of protein is best to bake with.  I always, always use PEScience Select protein. You can get 30% off all PEScience products by using code PBCHOCO at checkout.

 

 

Healthy Vanilla Cherry Overnight Oats

Prep Time: 10 minutes

Total Time: 10 minutes

Category: Breakfast

Yield: 2 Servings

Healthy Vanilla Cherry Overnight Oats

Healthy Cherry Vanilla Overnight Oats made with minimal ingredients and high in protein.

Ingredients

  • 1 c old fashion oats
  • 32g vanilla protein powder (I used PEScience 30% off code PBCHOCO)
  • 1 tsp chia seeds
  • 1 1/4 c unsweetened almond milk
  • 1 c fresh cherries, pitted
  • 3 tbsp sugar-free maple syrup
  • 2 tbsp water
  • 1 tsp lemon juice

Instructions

  1. Place the oats, chia seeds, protein and almond milk into a mason jar. Put the lid on and shake it up well. Place it in the fridge for at least 1 hour then prepare your filling.
  2. Place the pitted cherries, syrup, water and lemon juice into a small pot on medium-low heat. Cook the cherries for 5-7 minutes until soft. Smash the cherries using the end of a wooden spoon and continue cookie for another 2-3 minutes or until you have a thick cherry sauce.
  3. Separate oats into 2 jars and and top with filling. Serve immediately or cover and store in the refrigerator for up to 48 hours.
http://peanutbutterpluschocolate.com/healthy-vanilla-cherry-overnight-oats/

 

Healthy Cookie Butter Moon Pies

 

Cookie Butter Moon Pies made healthy, gluten-free and high in protein!

 


 

Marshmallow fluff and healthy cookie butter sandwiched between two protein shortbread cookies and then dipped in sugar-free chocolate–the perfect late night snack!

 

 

I used PEScience Gourmet Vanilla Select Protein for this recipe. You can use any 32g of  whatever vanilla flavored protein you like, however, you can get PEScience products for 30% off using code PBCHOCO on their website.

 

 

Dipping your Cookie Butter Moonpie Cookies in more Cookie Butter is perfectly acceptable!

 

 

Healthy Cookie Butter Moon Pies

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 36 minutes

Category: Dessert

Yield: 10 Cookies

Serving Size: 1 Cookie

Calories per serving: 187

Fat per serving: 8g

Carbs per serving: 20g

Protein per serving: 9g

Healthy Cookie Butter Moon Pies

Healthy Cookie Butter and Marshmallow Fluff Sandwiched Between Two Crispy Protein Shortbread Cookies and then Dipped in Chocolate!

Ingredients

    Shortbread Cookies
  • 64g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/2 c almond flour, finely ground
  • 1/2 c brown rice flour
  • 2 tbsp. light butter, melted
  • 1-2 tbsp water
    Marshmallow Fluff
  • 1 c mini marshmallows (I used Dandies)
  • 1 tsp sugar-free maple syrup
    Other
  • 10 tsp cookie butter (I used Nuts 'N More )
  • 1/3 c sugar-free chocolate
  • 1 tsp coconut oil

Instructions

  1. Preheat oven to 350F and prepare a baking sheet with parchment paper.
  2. Place all of your shortbread ingredients into a mixer and mix using a paddle attachment until a dough forms. If dough is too dry, add another tablespoon of water.
  3. Roll out dough until it's about 1/8 inch thick (I used more brown rice flour for dusting) and cut out cookies using a 2" inch round cookie cutter or a lid to a spice container. Roll out remaining dough and cut out more cookies until you have no more dough left. Recipe should make about 20 cookies.
  4. Place the cut out cookie dough onto the baking sheet and bake for 8-11 minutes. Remove from oven and let cool completely.
  5. Once the cookies are cooled, place the marshmallows into a double boiler (glass bowl over a small pot of water on medium heat) until the marshmallows start to melt. Stir until just small clumps are left. Add in the sugar-free maple syrup and continue mixing until smooth. Marshmallow fluff will still be very sticky. Turn heat down to low while you spread fluff onto 10 of the cookies.
  6. On the remaining cookies, spread 1 teaspoon of cookie butter in an even layer then press the cookies together to make a cookie butter, marshmallow sandwich.
  7. In a microwave safe bowl, melt chocolate chips and coconut oil together until smooth. Dip each cookie sandwich into the chocolate until completely covered and let the excess drip off. Place it back on the parchment paper. Repeat until you have covered each cookie sandwich in chocolate. Place all the moon pies in the freezer for 20 minutes for chocolate to set before serving.

Notes

For vegan use vegan butter, dairy-free chocolate chips and protein powder.

http://peanutbutterpluschocolate.com/healthy-cookie-butter-moon-pies/

 

Healthy Chocolate Coconut Covered Date Candies

 

Healthy Chocolate Coconut Covered Date Candies made vegan, gluten-free and made using only 6 ingredients!

 


 

I would probably say about 98% of all the recipes I pin on Pinterest never get made or even get a second look at but there was one recipe I stumbled on a few weeks ago and I just couldn’t get it out of my head.  Today, I finally decided to make this recipe–kind of. I changed it up a bit and since my scale was suddenly broken when I went to measure my ingredients (the original recipe is listed in grams) I had to just wing it. And for winging it, I have to say these tasty treats turned out pretty amazing. So amazing that I ate two before I went to the gym and two right when I got home from the gym! I hope to control myself for the rest of the evening.

 

 

The original recipe that I adapted mine from was found on Fanny The Foodie blog along with a million other delicious looking recipes that I hope to try soon!  She called hers “Healthy Lamington Bites” and as cool as that sounds, I don’t know what the heck that is! Until the day I travel to Australia and have a lamington bite for myself, I’ll call them Healthy Chocolate Coconut Covered Date Candies. 🙂

 

I used PEScience Gourmet Vanilla Select protein in this recipe. Get 30% off all products using code PBCHOCO.

 

Healthy Chocolate Coconut Covered Date Candies

Prep Time: 20 minutes

Category: dessert, snack

Yield: 9 Healthy Chocolate Coconut Covered Date Candies

Serving Size: 1 Healthy Chocolate Coconut Covered Date Candy

Calories per serving: 170

Fat per serving: 7g

Carbs per serving: 27g

Protein per serving: 5g

Healthy Chocolate Coconut Covered Date Candies

Healthy Chocolate Coconut Covered Date Candies

Ingredients

  • 1/3 c gluten-free oats
  • 9 medjool dates, pitted
  • 32g vanilla protein
  • 1/3 c sugar-free chocolate chips
  • 1 tsp coconut oil
  • 1/2 c unsweetened desiccated coconut

Instructions

  1. Place the oats, dates and protein powder into a food processor or high performing blender and blitz until a large dough ball forms.
  2. Using your hands, press the dough into a square about 5x5" and be sure it's evenly flat.
  3. Place in the freezer for about 10 minutes while you melt your chocolate and coconut oil together. Place the desiccated coconut into a shallow bowl and set a side.
  4. Remove dough from the freezer and cut into 9 evenly sized squares. Dip each square into the chocolate using a fork and let the excess chocolate drip off before placing the chocolate covered square into the desiccated coconut, rolling it around until it's completely covered. Once all the squares are coated in chocolate and covered in coconut, place them in the freezer for 20 minutes for chocolate to set before serving.
  5. Store in an airtight container in the refrigerator or a cool place.

Notes

For paleo sub coconut flour for the oats.

http://peanutbutterpluschocolate.com/healthy-chocolate-coconut-covered-date-candies/

 

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein! Whew… That title is  a mouthful but trust me, it’s worth every delicious word.

 


 

I just got back from a weekend Bachelorette party in Vegas and I ate anything and everything while I was there. Naturally, when I got home I was craving some chocolate and cookie dough (seriously, what is wrong with me?).

 

 

First layer: super dense protein brownies.

Second layer: fudge.

Third layer: cookie dough.

 

 

I used PEScience Select Protein in the brownie layer and the cookie dough layer of these brownies. You can get 30% off your entire order using code PBCHOCO on their website. Vegan powders are also available!

 

 

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Category: Dessert

Yield: 9 Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein!

Ingredients

    Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour (finely ground)
  • 32g protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 3 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sweetener (I used Swerve)
  • 1/4 c plus 3 tbsp pumpkin puree
  • 2 tbsp ground flax + 3 tbsp water
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
    Fudge Layer
  • 1/4 c sugar-free chocolate chips (dairy free if necessary)
  • 2 tbsp sugar-free maple syrup
  • 1 tbsp confectioner's sweetener (I used Swerve)
    Cookie Dough Balls
  • 1/2 c brown rice flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp granulated sweetener (I used Swerve)
  • 3 tbsp water
  • 2 tbsp vegan butter, slightly warmed not melted
  • 1 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and prepare an 8x8 inch baking pan with parchment paper.
  2. In a small bowl, stir together the flax meal and water and then set aside.
  3. Place all dry brownie layer ingredients into a mixer and stir until combined. Add the pumpkin puree and stir using a paddle attachment. Add the flax/water mix and continue mixing until a dough forms. If brownie dough is too dry, add another tablespoon of pumpkin puree.
  4. Press the brownie dough evenly into the bottom of the prepared baking pan. Bake for 7 minutes. Don't over bake and let cool.
  5. While brownies are cooling, stir together all cookie dough ingredients (besides chocolate chips) until a dough forms. If dough is too dry and crumbly, add another tablespoon of water.
  6. Separate cookie dough into 24 evenly sized balls and set them aside.
  7. In a microwave safe bowl, melt the chocolate chips. Once melted, stir in sugar-free maple syrup and confectioner's sugar replacement. Chocolate will be very sticky at this point. Spread chocolate evenly over the brownie layer then top with cookie dough balls.
  8. Place brownies into the freezer for 20 minutes before cutting into squares and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-dough-fudge-layered-brownies-made-gluten-free-vegan-and-high-protein/

 

Healthy Chocolate Almond Butter Crinkle Cookies

 

Super soft, sugar-free, chocolate almond butter cookies! Made vegan, gluten-free and high protein!

 


 

If you are looking for a simple cookie with minimal ingredients to take to your next potluck, then look no further because these simple chocolate treats will be a hit at your next party!

 

 

 

I used PEScience Select Protein Powder (Frosted Chocolate Cupcake Flavor) get 30% OFF all PEScience products by using code PBCHOCOl at checkout. *Vegan protein powders also available!

 

 

Healthy Chocolate Almond Butter Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Category: dessert

Yield: 14 Cookies

Serving Size: 1 Cookie

Calories per serving: 154

Fat per serving: 10g

Carbs per serving: 10g

Protein per serving: 8g

Healthy Chocolate Almond Butter Crinkle Cookies

Super Soft Chocolate Almond Butter Crinkle Cookies made Vegan, Gluten-free and High Protein.

Ingredients

  • 1 c natural almond butter
  • 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 2 tbsp granulated sweetener replacement or coconut sugar (I used Swerve)
  • 1/4 c brown rice flour or oat flour
  • 1/4 c unsweetened cocoa powder
  • 5-6 tbsp pumpkin puree
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • sugar-free confectioner's sugar (I used Swerve)

Instructions

  1. Preheat oven to 325F and prepare a baking sheet with parchment paper.
  2. Place the flour, protein, cocoa powder, baking soda and baking powder into a mixer and mix until combined.
  3. Add the almond butter and continue mixing until a crumbly dough forms.
  4. Add pumpkin puree 1 tablespoon at a time until you reach a dough consistency (no longer crumbly).
  5. Separate dough into 14 evenly sized balls and press flat using the bottom of a glass.
  6. Bake for 6-7 minutes. Let cool and sprinkle with sugar-free confectioner's sugar.
http://peanutbutterpluschocolate.com/healthy-chocolate-almond-butter-crinkle-cookies/

 

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

 

Dessert for breakfast? I’m totally in, especially on a hot Southern California Day!

 


 

These delicious high protein popsicles are simple to make using only 4 ingredients!

  1. Your favorite vanilla flavored yogurt!
  2. Almond milk!
  3. Fruit of choice!
  4. Granola! (I used Sweet Home Farm Granola)

Whisk together your yogurt and almond milk. Stir in or blend in your favorite fruit. Pour mixture into molds. Top with granola and then press in a popsicle stick. Place in the freezer for at least 6 hours or until solid. Enjoy a decadent breakfast treat!

 

 

I made these using Sweet Home Farm Granola because it’s made without GMO’s and low in sugar! That’s a double win for me!

 

 

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 5 Healthy Breakfast Popsicles

Serving Size: 1 Healthy Breakfast Popsicle

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 12g

Protein per serving: 10g

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Healthy Yogurt and Granola Breakfast Popsicles are the perfect breakfast treat to keep you cool during the summer!

Ingredients

  • 2 c vanilla flavored yogurt (vegan if necessary)
  • 1 c almond milk
  • 1/2 c chopped fruit
  • 1/3 c granola Sweet Home Farm

Instructions

  1. In a large bowl, whisk together yogurt and almond milk. If not using a flavored yogurt, you will want to add in sweetener to add sweetener now.
  2. Divide yogurt mixture between your popsicle molds until they are about 2/3 of the way full. Drop in desired fruit and finish with granola. Be sure to tap the molds on the counter when finished to ensure all air bubbles have disappeared.
  3. Place in the freezer for at least 6 hours or until frozen solid.
  4. To remove popsicles from molds, run them until warm water for 20-30 seconds.
  5. Enjoy!

Notes

*Macros will change depending on the yogurt and granola you use.

http://peanutbutterpluschocolate.com/healthy-vanilla-yogurt-and-granola-breakfast-popsicles/

 

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