Chocolate and peanut butter, what more could you possibly want? How about making it a high protein cupcake and then you will be speaking my language! I used my favorite Milk Chocolate Protein Powder from PEScience Select Protein and topped my cupcakes with a Nuts ‘N […]
Gone are the days of Slurpees and candy bars. I grew up in Nevada where it gets up to 120 degrees in the summer time. After spending our mornings helping our dad sweep up his wood shop, we would take the five dollars we earned […]
You know what the greatest thing about making your own frozen dessert is? It lasts for freaking ever! If you were to open my freezer right now, your dessert options would be endless. Whenever you want to serve one of these Chocolate Raspberry Cheesecakes, just remove from the freezer, let it sit for about 10 minutes at room temperature and then cut into bite size pieces! Make them, store them and then enjoy them whenever you want in the next six months! 🙂
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- 1/4 c Unsweetened Shredded Coconut
- 3 tbsp. Coconut Oil
- 1 Scoop Vanilla Protein Powder (I used Quest Nutrition)
- 1 c Almond Milk
- 1/4 c Fat Free Cream Cheese
- 1/4 c Raspberries plus more for decorating
- 2 tbsp. Mini Chocolate Chips
1. In a high speed blender, blend shredded coconut, 2 tbsp. coconut oil, protein powder, almond milk and cream cheese together until smooth. You make need to stop to scrape the sides.
2. Pour half of the cheesecake filling into 6 silicone cups or cupcake liners. Add raspberries to the remaining cheesecake filling and blend until smooth. Pour raspberry layer on top of the vanilla layer. Decorate with raspberries.
3. In a microwave safe bowl, melt chocolate chips and 1 tbsp. coconut oil together. Using a spoon, drizzle chocolate over the raspberry cheesecakes. Place in the freezer for at least 2 hours before serving. Enjoy!
I firmly believe that everyone should be allowed to eat dessert every single day of their life without having to have all the excess calories, sugars, fats, etc. I for one, can’t go a night without dessert–it’s pure torture. I mean, why not? Why can’t dessert […]
I have this problem where every single time I go to the grocery store I buy a handle of bananas and they get too ripe by the time I can eat them. I’m not just going to throw them away–so I freeze them. Lately, it […]
Let’s talk cookie dough. I want to eat it at all the wrong times, like 2 o’clock in the morning when I can’t sleep. I really believe it has everything to do with being a woman because I have never met a man that would take a spoon to a tub of cookie dough for hours. Like, they prefer cookie dough actually cooked and made into cookies–who does that?
The other day I was on a mission to prove to my boyfriend that uncooked cookies a.k.a. cookie dough, can be a beautiful thing. So I went to Pinterest to find the greatest cookie dough recipe I could. I found a Chocolate Chip Cookie Dough Brownie recipe by Recipe Girl and I knew it would be the one that would win my boyfriends approval. This brownie recipe is loaded with refined sugar, butter, flour, ya know, all of those things that taste so good but look so bad in a mini skirt. After watching my boyfriend devour these, I knew I needed to make myself a delicious but HEALTHY alternative thus inspired Cookie Dough Peanut Butter Cups.
I got used Nuts N’ More High Protein Peanut Butter in this recipe because it’s made with all natural ingredients and has less fat and more protein than regular peanut butter. The rest of the ingredients I got from VitaCost.com.
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PEANUT BUTTER LAYER
- 1/4 c Nuts N’ More White Chocolate Flavor (any natural peanut butter will work)
- 2 tbsp. Coconut Oil
- 3 tbsp. Maple Syrup
- 3 tbsp. Coconut Oil
- 1/4 c plus 1 tbsp. Cocoa Powder
COOKIE DOUGH LAYER
- 1/2 c Oat Flour
- 1/2 scoop Protein Powder (I used Peanut Butter Cup PEScience 30% off code: PBCHOCO)
- 1/4 c Almond Milk
- 1 tbsp. Peanut Butter
- 1 tbsp. Maple Syrup
- 1/2 tsp. Vanilla Extract
- pinch of Sea Salt
- 1 tbsp. Enjoy Life Mini Chocolate Chips
Line a cupcake pan with 5 cupcake paper liners and set aside. Melt peanut butter and coconut oil together, stir well and divide evenly between the 5 cupcake liners. Place them in the freezer to harden while you prepare the chocolate layer. Melt maple syrup and coconut oil together and stir in cocoa powder. Pour chocolate later over the peanut butter layer and return to the freezer to harden while you prepare the cookie dough layer. Mix flour, protein powder and salt together. Add remaining ingredients until well combined. Divide the cookie dough between the 5 cupcake liners and press the dough over the chocolate layer. Optional: garnish with chocolate chips and peanut butter drizzle. Freezer for at least 1 hour before serving. Enjoy!
361 calories/ 22g fat/ 31 cabs/ 12g protein
I’m just not over S’mores anything yet. In fact, I haven’t had enough. I think I need to go on a camping trip and really just get it out of my system. Until then I made this awesome pie to get me through my late […]
Totally guilt-free ice cream tacos! I’m just going to go a head and pat myself on the back for this one! This morning I could hear the ice cream man coming down the street and the food devil in my ear was screaming at me to […]
I wanted to get this post out to you today so I haven’t had time to calculate the macros. I will try and update it this weekend or possibly today if I have time before work. Stay safe on this 4th of July! xo
- 1 tbsp Sprinkles
- 2 tbsp Vanilla Cake Batter Coconut Butter
- 1/4 c Cocoa Powder
- 2 tbsp Coconut Oil
- 2 tbsp Honey/Agave/Maple Syrup
- 6oz Fat Free Greek Yogurt (I used Fage)
- 1 Scoop Strawberry Protein Powder (Vanilla Flavor will also work)
- 2 tbsp Freeze Dried Berries (fresh will also work)
- 1/4 c Coconut Flour
- 1/4 c Almond Milk
- 1 Scoop PEScience Snickerdoodle Protein Powder (get 30% off using my affiliate code: PBCHOCO)
- 1 tbsp Honey/Agave/Maple Syrup
- 1 tsp Cinnamon
Line 5 cupcake tins with papers and divide the sprinkles up evenly in the bottoms. Drizzle vanilla coconut butter over the sprinkles and place the cupcake liners in the freezer to firm up while you mix the chocolate. Melt cocoa coconut oil and honey together, then stir in cocoa powder. Remove the cupcake liners from the freezer. Divide the chocolate evenly between the liners and return to the freezer while you prepare the cheesecake layer. Mix together yogurt, protein powder and crushed dried berries. Divide the yogurt mix evenly on top of the chilled chocolate layer. Mix together all crumble layer ingredients. Then using your hands, sprinkle crumble pieces over the yogurt layer until it’s covered completely. Press the crumble pieces down and into the yogurt layer as much as possible. Return to the freezer for at least 2 hours before serving. Store in freezer but let them sit at room temperature for 10 minutes before enjoying.
I know I have said this before but sometimes I find a product, fall in love with it and then use it ALL THE TIME! Right now I am currently obsessed with Abs Protein Pancake Mix and Nikki’s Coconut Butter. I can’t even remember the last time I […]