Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: almondbutter

Healthy Double Chocolate Almond Butter Crispy Bars

 

I’ve got something a little different for you today but don’t worry I’m still sticking to my usual nutter butter and chocolate madness. Today I made chocolate almond butter (see what I did there) crispy bars and then slathered them in chocolate because whenever I get about 3/4 of the way finished with creating a recipe, I get a little unsure of myself and decided the best course of action is to just top it off with melted chocolate. This strategy usually works out well and in this case in particular it worked out really well!


 

 

In this recipe I used Erewhon’s organic brown rice crispy cereal that’s made gluten-free. I used this brand because it’s USDA organic, non GMO verified and low in sugar and fat.

 

 

I added protein powder to this recipe as per usual, however, it can easily be omitted if you don’t have on hand but keep in mind that the macros will change.

 

 

That crisp though!

 

Healthy Double Chocolate Almond Butter Crispy Bars

Yield: 8 Crispy Bars

Serving Size: 1 bar

Calories per serving: 294

Fat per serving: 22g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Double Chocolate Almond Butter Crispy Bars

Healthy Gluten-Free Double Chocolate Crispy Bars Using Erewhon Brown Rice Cereal.

Ingredients

    Crispy Bar
  • 2 c brown rice crispy cereal Erewhon Brand
  • 1/4 c almond butter
  • 2 tbsp. coconut oil, measured before melting
  • 32g chocolate protein powder
  • 1 tsp. vanilla extract
  • 1/4 c sugar-free chocolate chips
  • 1/4 c sugar-free maple syrup
    Chocolate
  • 3/4 c sugar-free chocolate chips
  • 1 tbsp. coconut oil, measured before melting
    Other
  • 1/4 c almond butter

Instructions

  1. Prepare an 8x8 inch pan with parchment paper and set a side.
  2. In a large bowl, stir together the rice crispy cereal and protein powder.
  3. In a microwave safe bowl, melt the chocolate and coconut oil together in 15 second intervals, stirring between each until chocolate is melted and smooth. Stir the almond butter and vanilla into the chocolate.
  4. Pour the chocolate mixture over the rice cereal mix and stir using a large spoon or rubber spatula. Stir until chocolate mixture has completely covered every piece of rice cereal.
  5. Once all the cereal is covered, press the mix evenly into the bottom of the prepared pan. Cover and place in the freezer for 2 hours. Remove from the freezer and cut into 8 bars. Spoon about a half of a tablespoon of almond butter over each bar then place them on wire rack.
  6. Melt 3/4 cup chocolate and coconut oil in a microwave safe bowl until smooth. Spoon chocolate over each bar until completely covered. Return bars to the freezer for hour before serving.
http://peanutbutterpluschocolate.com/healthy-double-chocolate-almond-butter-crispy-bars/

 

 

Barely Baked Oatmeal Fig Bars {high protein}

 

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Barely Baked Oatmeal Fig Bars {high protein}

Yield: 9 bars

Serving Size: 1 bar

Calories per serving: 115

Fat per serving: 4g

Carbs per serving: 15g

Protein per serving: 5g

Barely Baked Oatmeal Fig Bars {high protein}

These Almond Butter Fig Bars are just barely baked so they keep their deliciously gooey melt-in-your-mouth texture.

Ingredients

  • 1/2 c old fashion oats
  • 1/4 c quick oats
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 2 tbsp. all natural sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1/4 c almond butter
  • 12 dried black mission figs
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder

Instructions

  1. Pre-heat your oven to 350f and prepare a glass dish or baking pan with parchment paper (mine was about 8x8 inches).
  2. Place your figs, almond butter, vanilla and maple syrup into a food processor or high performing blender on high until almost smooth. (I like small chunks of fig)
  3. In a bowl mix together your oats, protein, coconut sugar and baking powder.
  4. Add your fig/almond butter mixture into the bowl and use your hands to fold the ingredients together until completely incorporated.
  5. Press the dough evenly into the bottom of the baking dish.
  6. Bake for 8-9 minutes.
  7. Remove and let cool completely before cutting into 9 squares and serving.
  8. Enjoy!
http://peanutbutterpluschocolate.com/barely-baked-oatmeal-fig-bars-high-protein/

No Bake Almond Joy Bars

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No Bake Almond Joy Bars

Yield: 30 Bars

Serving Size: 1 Bar

Calories per serving: 92

Fat per serving: 4

Carbs per serving: 12g

Protein per serving: 3g

No Bake Almond Joy Bars

Ingredients

    Brownie Bar Layer
  • 3/4 c brown rice flour*
  • 2 scoops milk chocolate protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/2 c cocoa powder
  • 1/4 c plus 3 tbsp. vitafiber syrup or sticky syrup**
  • 3 tbsp. almond butter
  • 1/4 c plus 2 tbsp. almond milk
    Coconut Layer
  • 1 c unsweetened desiccated coconut
  • 1/2 c agave (I used Better Body Foods)
    Chocolate Layer
  • 1 c dark chocolate chips
  • 2 tsp. coconut oil
    Other
  • 30 raw almonds

Instructions

  1. Prepare an 9x9 inch pan with parchment paper and set a side.
  2. In a bowl, mix together the flour, protein and cocoa powder.
  3. In a small microwave safe bowl, gently melt the vitafiber or sticky syrup (see notes) and almond butter for 10 seconds and then mix until combined.
  4. Add the almond butter mixture to the flour/protein mixture. Stir using a fork until crumbly.
  5. Because all protein powders are different and react separately to liquid, add the almond milk 1 tablespoon at a time until you reach a dough like consistency.
  6. Press the dough evenly into he bottom of the pan and set a side.
  7. Mix the coconut and agave together and then press evenly over protein bar layer.
  8. Evenly scatter the almonds over the coconut.
  9. Gently melt chocolate and coconut oil together and pour over the almonds and coconut. Use a rubber spatula to spread the chocolate evenly to the corners.
  10. Place in the freezer for 30 minutes. Let sit at room temperature for 15 minutes before cutting into squares and serving.

Notes

*Brown rice flour can be replaced with oat flour **If using a sticky syrup such as agave/honey or maple syrup, use only 1/4 cup

http://peanutbutterpluschocolate.com/no-bake-almond-joy-bars/

Three Ingredient Vanilla Protein Bars

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Three Ingredient Vanilla Protein Bars

Yield: 2 protein bars

Serving Size: 1 bar

Calories per serving: 193

Fat per serving: 14

Carbs per serving: 31

Protein per serving: 23

Three Ingredient Vanilla Protein Bars

Ingredients

  • 1/4 c almond butter or nut butter of choice (I used Buff Bake Birthday Cake Flavor)
  • 1 scoop Vanilla Whey Protein Powder
  • 1/4 c vitafiber syrup or sticky syrup (see notes)
  • sprinkles (optional)

Instructions

  1. In a microwave safe bowl, gently melt the vitafiber syrup and almond butter together and mix using a fork until smooth.
  2. Add protein and continue mixing until you get a sticky dough texture.
  3. Use your hands to separate the dough into two evenly sized balls.
  4. Mold dough into a bar shape.
  5. Quickly top with sprinkles before the protein bar starts to dry.
  6. Let sit and room temp for 10-15 minutes before serving. This will allow for the bar to harden a bit.

Notes

If subbing vitafiber with maple syrup/honey/agave etc., only use 3 tbsp. instead of 1/4 cup.

http://peanutbutterpluschocolate.com/three-ingredient-vanilla-protein-bars/

 


Skinny Almond Butter Cheesecake Dip

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Skinny Almond Butter Cheesecake Dip

Yield: serves 6

Serving Size: 1/6

Calories per serving: 83

Fat per serving: 2

Carbs per serving: 7

Protein per serving: 9

Skinny Almond Butter Cheesecake Dip

Ingredients

  • 4oz fat free cream cheese
  • 1 container fat free vanilla greek yogurt
  • 2 tbsp. almond butter
  • stevia to taste

Instructions

  1. Whisk all ingredients together until smooth.
http://peanutbutterpluschocolate.com/skinny-almond-butter-cheesecake-dip/

Almond Butter Stuffed Healthy Banana Bread with Cookie Crumble

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I can’t think of an simpler thing to make with my overly ripe bananas than to bake a loaf of banana bread–except freezing them for ice cream or blending them for a smoothie. Okay, I can think of a ton of other delicious things to do with overly ripe bananas but this almond butter stuff banana loaf has protein cookie crumbles on top which makes it the BEST and HEALTHIEST banana bread I have ever had!

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The almond butter center gets crisp when you bake it and gives the loaf a nice bit of crunch in every bite!

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Cookie Crumble Almond Butter Stuffed Healthy Banana Bread

Prep Time: 7 minutes

Cook Time: 30 minutes

Total Time: 37 minutes

Yield: 10 slices

Serving Size: 1 slice

Calories per serving: 113

Fat per serving: 4g

Carbs per serving: 15

Protein per serving: 5g

Cookie Crumble Almond Butter Stuffed Healthy Banana Bread

Ingredients

  • 2 medium bananas, ripe
  • 2 eggs
  • 1/4 c syrup (I used vitafiber--maple/honey/agave will also work)
  • 2 tbsp. coconut sugar
  • 4 tbsp. greek yogurt
  • 1/2 c oat flour
  • 1/2 c coconut flour
  • 1 tsp. baking powder
  • 2 tbsp. almond butter (I used Buff Bake)
  • 1/4 cookie, crumbled (I used Buff Bake Chocolate Peanut Butter Protein Cookie)

Instructions

  1. Pre-heat oven to 350f and spray a loaf pan with non-stick spray.
  2. Mash bananas using a fork, then mix in eggs, coconut sugar, syrup and yogurt, whisk until smooth.
  3. In a separate bowl, mix flours and baking powder together.
  4. Add to banana mixture.
  5. Pour half of the batter into the loaf pan then pour almond butter down the center of the batter and use a spoon to spread out a bit.
  6. Pour remaining batter over the almond butter then sprinkling with cookie crumbles.
  7. Bake for 30-33 minutes or until a toothpick comes out clean.
  8. Let cool for 15 minutes before removing from pan and slicing into 10 pieces and serving.
http://peanutbutterpluschocolate.com/almond-butter-stuffed-healthy-banana-bread-with-cookie-crumble/

 


 

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