Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Vegan Options (page 2 of 7)

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

http://peanutbutterpluschocolate.com/healthy-chocolate-fudge-brownies-topped-with-strawberry-hearts/

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.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-protein-granola/

 

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.

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!
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.

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

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.

http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

Healthy Edible Cookie Dough

Perhaps I’ve made it my mission in life to make as many versions of healthy edible cookie dough as possible because not only do I have an entire eBook dedicated to cookie dough recipes but this might also be my fourth or fifth one I’ve posted on my blog.

 

Safe to say that I LOVE cookie dough.


 

 

This recipe takes just a couple of minutes to throw together and you are ready to start inserting a spoon.

 

 

This cookie dough freezer well too! Unlike healthy cookie dough made using coconut oil, this dough tastes even better when it’s rolled into balls and frozen for a bite sized snack right out of the freezer!

 

 

Healthy Edible Cookie Dough

Yield: 5 servings

Serving Size: 1 ball or large spoonful

Calories per serving: 110

Carbs per serving: 12g

Protein per serving: 7g

Sodium per serving: 4g

Healthy Edible Cookie Dough

Healthy cookie dough that tastes just like the real thing!!!

Ingredients

  • 1/2 c gluten-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or granulated sweetener of choice
  • 2 tbsp. light butter*
  • 2 tbsp. water
  • 2 tbsp. sugar-free chocolate chips*
  • 1 tsp. vanilla extract

Instructions

  1. In a bowl, stir together flour, protein and sugar.
  2. In a microwave safe bowl, melt butter.
  3. Pour melted butter, vanilla and water into dry ingredients and stir using a fork until a dough forms.
  4. Fold in chocolate chips.
  5. Serve immediately or roll dough into 5 equally sized balls and freeze 2-4 hours before serving.

Notes

For vegan replace butter with a vegan buttery spread such as Earth Balance and chocolate chips with dairy-free chips such as Enjoy Life. Note: Macros will change slightly.

http://peanutbutterpluschocolate.com/healthy-edible-cookie-dough/

Healthy Chocolate Pomegranate Cups

 

For the simplest and probably the most healthy Christmas candy, make these sugar-free, 3-ingredient pomegranate cups.


 

 

 

Merry Christmas Week, everyone!!!

 

Healthy Chocolate Pomegranate Cups

Yield: 4

Healthy Chocolate Pomegranate Cups

Healthy, sugar-free chocolate pomegranate cups!

Ingredients

  • 1/2 c pomegranate seeds
  • 1/2 c sugar-free chocolate chips (I used Lily's) or Enjoy Life for Vegan
  • 2 tsp. coconut oil

Instructions

  1. Use a paper towel to dry pomegranate seeds.
  2. Distribute pomegranate seeds between 4 silicone cupcake molds or 4 paper cupcake cake liners.
  3. Melt chocolate and coconut oil together using a double boiler or in a microwave safe bowl in 10 second intervals, stirring between each one until chocolate is melted.
  4. Distribute melted chocolate over each pomegranate cup.
  5. Place in the freezer for 1-2 hours before serving.
  6. Store in freezer.
http://peanutbutterpluschocolate.com/healthy-chocolate-pomegranate-cups/

Healthy Double Chocolate Peppermint Cookies

Move over Girl Scout’s Thin Mints! There’s a healthier and more delicious cookie in town and it’s vegan, gluten-free with no sugar added!

 

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Healthy Double Chocolate Peppermint Cookies

Yield: 22 cookies

Serving Size: 1 Cookie

Calories per serving: 49

Fat per serving: 3g

Carbs per serving: 3g

Protein per serving: 2g

Healthy Double Chocolate Peppermint Cookies

Healthy Thin Mint copycat cookies.

Ingredients

  • 1/2 c almond flour
  • 32g chocolate protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 1 tbsp. tapioca flour
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. avocado oil or coconut oil
  • 1 tbsp. all natural sugar-maple syrup or sticky syrup of choice
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 1-2 drop peppermint extract
  • 1/2 c sugar-free chocolate chips (I used Lily's) for vegan use Enjoy Life *macros will change

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the flours, protein and cocoa powder.
  3. Stir in oil, syrup, vanilla extract and water until a dough forms.
  4. Using a rolling pin, roll dough out until it's about 1/8" thick. Use a small round cookie cutter (I used my cinnamon spice cap) to cut out cookies. Repeat with any extra dough until you have used it all. Place cookie dough on the parchment paper. The cookies won't spread so they can be close together.
  5. Bake for 6 minutes and remove from oven to cool.
  6. Melt chocolate in a double boiler or microwave safe bowl.
  7. Spoon melted chocolate over cookies, just enough to spread to edges. Place cookies in the freezer for 10 minutes for chocolate to harden before serving.
  8. Store in a cool place.
http://peanutbutterpluschocolate.com/healthy-double-chocolate-peppermint-cookies/

 

 

Healthy Gingerbread Men {Vegan & Gluten-Free}

WARNING: The following Gingerbread Men Cookie Recipe is highly addictive. I’m not going to lie; I’ve had a few of these cookies today and I just can’t seem to stop. HELP ME!

 
gingerbread-men4

 


If your self control is better than mine and you are looking for the ultimate vegan gingerbread man cookie to bake this weekend, look no further because these adorable little cookies will hit the spot. Crunchy on the outside with a chewy center – hands down the best holiday cookie I’ve made this year!

 

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These perfect little cut out cookies are just as delicious without chocolate as they are decorated. I dipped half of my gingerbread men in chocolate and left the other half to dip in my morning coffee!

 

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If you have been following me for a while then you know that I put protein powder in just about everything. I’m on-the-go a lot and by adding PEScience to food helps to ensure that I’m getting my daily protein and it tastes amazing! PEScience protein powders are available in whey and vegan. Get 30% OFF using code PBCHOCO at PEScience.com

 

Healthy Gingerbread Men {Vegan & Gluten-Free}

Yield: 10 cookies

Serving Size: 1 cookie

Calories per serving: 113

Fat per serving: 5g

Carbs per serving: 11g

Protein per serving: 6g

Healthy Gingerbread Men {Vegan & Gluten-Free}

The ULTIMATE healthy gingerbread man cookie! Made vegan and gluten-free!

Ingredients

  • 3/4 c almond flour
  • 1/2 c oat flour, gluten-free (can sub for almond flour if desired)
  • 1 tbsp. tapioca flour + more for rolling
  • 34g protein powder (I used PEScience 30% off code PBCHOCO)
  • 3 tbsp. coconut sugar
  • 2 tbsp. molasses
  • 1 tbsp. all natural sugar-free maple syrup
  • 1 tbsp. ground flax + 2 1/2 tbsp. water
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • pinch salt

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  2. In a small bowl, stir together the ground flax and water and let sit for 5 minutes.
  3. Once the five minutes are up, add the molasses, maple syrup and vanilla extract to your flax mixture and stir until completely incorporated. Set aside.
  4. In a large bowl, sift together almond flour, oat flour, tapioca flour, protein, coconut sugar, spices and salt.
  5. Pour your wet ingredients into your dry ingredients bowl and mix with a fork until a dough forms.
  6. Dust a clean surface with tapioca flour - be generous.
  7. Roll out dough until it's about 1/8" thick. Dust with more flour as needed.
  8. Spray a cookie cutter with non-stick spray and cut out gingerbread man shapes.
  9. Repeat until you have used all the dough.
  10. Place cookies on baking sheet and bake for 8 minutes.
  11. Let cool before decorating.
http://peanutbutterpluschocolate.com/healthy-gingerbread-men-vegan-gluten-free/

 

 

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