Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: cleaneating (page 1 of 7)

Healthy Banana Gingerbread Cake

Before using up your extra ripe bananas on plain old banana bread, try adding a little spice and a little molasses to have the ultimate banana-gingerbread experience!

 

Molasses is one of my favorite sugars to work with because of how distinct the flavor is. Unlike honey or agave, molasses is very potent and can always be detected when used in a recipe. It’s mid-October so it’s totally cool that I’m transitioning from pumpkin to gingerbread flavored desserts, right? I just couldn’t wait! I love the Holiday Season and I believe it Starts October 1st!


 

 

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This cake is so delicious as is so I chose opted out of icing and instead dusted it with a little vanilla protein powder.

 

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I know I’ve mentioned this before but PEScience Snickerdoodle protein powder goes so well with holiday flavors like pumpkin or gingerbread and will sweeten your recipes without all the added sugar and you can get 30% off all PEScience products by using code PBCHOCO.  WIN!

 

Healthy Banana Gingerbread Cake

Yield: 12 pieces

Serving Size: 1 pieces

Calories per serving: 129

Fat per serving: 3g

Carbs per serving: 18g

Protein per serving: 8g

Healthy Banana Gingerbread Cake

Deliciously moist molasses banana cake dusted with sweet vanilla protein.

Ingredients

  • 2 bananas, ripe
  • 1/2 c egg whites
  • 2 eggs, whole
  • 1/4 c blackstrap molasses
  • 1/2 c almond milk
  • 2 tsp. vanilla extract
  • 1 c oat flour
  • 1/4 c almond flour
  • 1/4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle get 30% off code PBCHOCO)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Instructions

  1. Pre-heat oven to 350F and prepare two round 8 inch pans with non-stick spray.
  2. In a mixer, beat bananas, eggs, almond milk, molasses and vanilla extract until fluffy.
  3. In a bowl, sift together the flours, protein, coconut sugar, spices, baking soda and baking powder.
  4. Stir the dry ingredients into the wet ingredients until combined.
  5. Pour half of the mix into one pan and half into the other.
  6. Bake for 24-27 minutes.
  7. Let cool completely before dusting with vanilla protein powder or powdered sugar and serving.
http://peanutbutterpluschocolate.com/healthy-banana-gingerbread-cake/

 

 

Chocolate Chia Granola {High Fiber + High Protein}

Happy Hump Day guys! We are half way to Friday so I thought I would make some extra clustery granola to help get through the week—chocolate flavored of course! I’ll eat granola in just about any flavor form but my favorite way to eat crunchy oats is when they are covered in chocolate, infused protein and high in fiber! What more can you possibly want?

 

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I made this granola using one of my favorite protein powders from PEScience, Frosted Chocolate Cupcake. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

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Chocolate Chia Granola {High Fiber + High Protein}

Yield: about 2 cups

Serving Size: 1/4 cup

Calories per serving: 156

Fat per serving: 7g

Carbs per serving: 16g

Protein per serving: 7g

Fiber per serving: 4g

Chocolate Chia Granola {High Fiber + High Protein}

Extra clustery chocolate protein granola loaded with fiber!

Ingredients

  • 2 c old fashion oats
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. cocoa powder
  • 2 tbsp. chia seeds
  • 2 tbsp. flax meal
  • 2 tbsp. avocado oil or coconut oil
  • 1/4 c plus 2 tbsp. sticky syrup (I used sugar-free maple syrup)
  • 1 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, protein powder, chia seeds, flax and cocoa powder and stir until completely mixed.
  3. In another bowl, mix together the vanilla, oil and syrup.
  4. Stir wet ingredients into the dry ingredients. Use your hands to be sure all everything is completely coated.
  5. Spread oats evenly onto the baking sheet.
  6. Bake for 15 minutes, stir and bake for another 10 minutes.
  7. Let cool before serving.
  8. Store in an airtight container.
http://peanutbutterpluschocolate.com/chocolate-chia-granola-high-fiber-high-protein/

 

Pumpkin Protein Pancakes

It’s August 31st. This is okay.

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I highly recommend using PEScience Select SNICKERDOODLE protein for all your PUMPKIN flavored baking needs. It’s just the best! Get 30% OFF using code PBCHOCO.


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Pumpkin Protein Pancakes

Yield: 5 pancakes

Serving Size: 5 pancakes

Calories per serving: 356

Fat per serving: 13g

Carbs per serving: 32g

Protein per serving: 40g

Pumpkin Protein Pancakes

Deliciously fluffy Fall flavored pancakes! Perfect way to start off the season! High protein and low fat. Paleo friendly.

Ingredients

  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 egg, 1 egg white
  • 3 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 1 tsp. baking powder
  • 3/4 c plus 2 tbsp. - 1 c almond milk

Instructions

  1. In a large bowl, sift all dry ingredients together. (sifting makes all the difference, just trust)
  2. In another bowl, whisk together your egg, egg white, vanilla extract and pumpkin.
  3. Stir your wet ingredients into the dry ingredients.
  4. Add your 3/4 cup plus 2 tablespoons almond milk. Depending what protein powder you used, you may need another 2 tablespoons if mix is too dry.
  5. Cook pancakes 1/4 cup at a time on medium-low heat until golden brown.
  6. Enjoy!

Notes

Use a paleo friendly protein for paleo diet.

http://peanutbutterpluschocolate.com/pumpkin-protein-pancakes/

The Best Ever Healthy Pumpkin Chocolate Cake

Although it’s still August, I’m considering today my own official first day of Fall for a couple of reasons:

  1. The weather made a drastic change today. There was a crisp chill in the air with a light breeze and a few clouds (A.K.A. Fall in Los Angeles).
  2. I made my first pumpkin treat of the season so if that doesn’t qualify, then I don’t know what does.

 

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I present to you Healthy Pumpkin Chocolate Cake in all it’s glory. Holy cow, where do I even begin?  Would you believe me if I said this is hands down the most delicious cake I’ve ever made? Well believe it because I sure do! This decadent cake has a similar texture to a pound cake or loaves at Starbucks. *drool*

Extra moist, naturally sweet and made with all whole food ingredients, basically this cake is to die for and a perfect dessert for an upcoming Autumn BBQ.

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I used PEScience Select Whey Protein Powder (Snickerdoodle and Chocolate Frosted Cupcake) you can get 30% OFF using code PBCHOCO on their website!

 

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The Best Ever Healthy Pumpkin Chocolate Cake

Yield: 12 pieces

Serving Size: 1 slice

Calories per serving: 137

Fat per serving: 5g

Carbs per serving: 15g

Protein per serving: 9g

The Best Ever Healthy Pumpkin Chocolate Cake

A decadent pumpkin treat layered with chocolate and spices! Perfect way to ring in the Fall season!

Ingredients

    Pumpkin Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1/4 c all natural sugar-free maple syrup*
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/4 c coconut sugar*
  • 1 egg, whole
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c all natural sugar-free maple syrup*

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan or loaf pan with parchment paper or non-stick spray.
  2. In a large mixing bowl, sift your dry pumpkin ingredients together and set aside.
  3. In a small bowl, whisk together your egg, pumpkin and maple syrup and then stir into dry ingredients just until combined.
  4. Pour pumpkin batter into the bottom of your pan.
  5. In a large bowl, sift your dry chocolate ingredients together and set aside.
  6. In a small bowl, whisk together your eggs, pumpkin and maple syrup and then stir into dry ingredients.
  7. Pour chocolate batter over pumpkin batter.
  8. Bake for 34-35 minutes. If the center is slightly sticky with a toothpick, that's okay it will come together.
  9. Remove from oven and let cool before cutting into 12 slices.
  10. Store in an airtight container for up to 5 days.

Notes

Sugar-Free Maple syrup can be replaced with pure maple syrup, agave or honey. Coconut sugar can be replaced with brown sugar or granulated sugar of choice.

http://peanutbutterpluschocolate.com/the-best-ever-healthy-pumpkin-chocolate-cake/

 

 

 

No Bake Coconut Brownie Energy Bites

Coconut Brownie Energy Bites
PALEO – GLUTEN FREE – VEGAN – HIGH PROTEIN

I’ve been a bit obsessed with my food processor lately or maybe I’ve just been enjoying not having to turn on my oven to create delicious and healthy treats!

I made these super healthy Coconut Brownie Energy Bites and it only took me about ten minutes from start to finish.

Try not to eat these all in one sitting. It’ll be tempting, trust me!


 

 

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I used PEScience Chocolate Frosted Cupcake whey protein powder and it complimented this recipe very nicely. You can get 30% OFF all PEScience products by using code PBCHOCO on their website and they have VEGAN protein as well! Yay!

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No Bake Coconut Brownie Energy Bites

Yield: 9 Energy Bites

Serving Size: 1 Energy Bite

Calories per serving: 92

Fat per serving: 3g

Carbs per serving: 14g

Protein per serving: 4g

No Bake Coconut Brownie Energy Bites

No Bake decadent high protein energy bites covered in desiccated coconut. A simple treat everyone will love!

Ingredients

  • 1/4 c raw almonds
  • 1/2 c dates, pitted and chopped
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. maple syrup or all natural sugar free maple syrup
  • 1 tbsp. unsweetened desiccated coconut plus more for rolling
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. almond butter
  • 1 tsp. vanilla extract

Instructions

  1. Before beginning, be sure your dates are fresh and soft. If your dates aren't soft, you can soak them in boiling water for 15 minutes.
  2. Once your dates are soft, cut them in half and remove the pits. Chop them into smaller pieces.
  3. Place all of your ingredients into a food processor or high performing blender.
  4. Blend on high until ingredients start to form a ball.
  5. Separate your mixture into 9 evenly sized balls. It helps if your hands are just slightly wet when rolling.
  6. Roll your brownie balls in your extra desiccated coconut until completely covered.
  7. Serve immediately or store in an airtight container.
  8. Enjoy!

Notes

Be sure to use vegan protein powder or sub with coconut flour for vegan or paleo.

http://peanutbutterpluschocolate.com/no-bake-coconut-brownie-energy-bites/

 

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!

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Almost too beautiful to eat…

ALMOST!

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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.

Ingredients

  • 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
    Drizzle
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. protein powder
  • 1/2 tbsp. unsweetened special dark cocoa powder
  • 2-3 tbsp. water

Instructions

  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!

Notes

Macros for crepes only.

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

 

Healthy Chocolate Cupcakes with Chocolate Frosting

 

PEScience just recently released a new whey protein Select flavor: Frosted Chocolate Cupcake and  it’s safe to say that I am obsessed! So naturally, I had to make chocolate cupcakes using this new protein flavor.

These decadent cupcakes are topped with chocolate greek yogurt frosting and that makes them double chocolate. Yay! Cupcakes for the win!


Cupcakes, chocolate, sprinkles–what else could you possible want in a healthy dessert!?

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Here’s the cupcakes when they were just muffins. Naked and waiting to be frosted.

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Then I got really sassy and decided to add more chocolate. This time, chocolate protein cookies made from a BUP bar.

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Get 30% OFF all PEscience products using discount code PBCHOCO at checkout.

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Healthy Chocolate Cupcakes with Chocolate Frosting

Yield: 4 cupcakes

Serving Size: 1 cupcake

Calories per serving: 150

Fat per serving: 6g

Carbs per serving: 13g

Protein per serving: 17g

Healthy Chocolate Cupcakes with Chocolate Frosting

Chocolate cupcakes made healthy using whole food ingredients and protein powder.

Ingredients

  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour
  • 2 tbsp. coconut sugar
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/4 c unsweetened almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 egg, whole
    Frosting
  • 3/4 c greek yogurt
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with non-stick spray.
  2. In a large bowl, mix together all dry cupcake ingredients.
  3. Whisk in remaining ingredients until smooth.
  4. Pour an even amount of batter into 4 cupcake molds.
  5. Bake for 14-17 minutes and let cool.
  6. Once cooled, stir together your frosting ingredients and place the frosting into a piping bag.
  7. Decorate cupcakes and top with sprinkles if desired.
http://peanutbutterpluschocolate.com/healthy-chocolate-cupcakes-with-chocolate-frosting/

 

 

Healthy Peanut Butter Chocolate Protein Puppy Chow

Please tell me that I’m not the only one that’s addicted to 7-11 coffee. It’s a problem, I know–I’m dealing with it the best I know how (AKA, drinking it every single day of my life). But being an Exclusive Blend addict isn’t my only problem. Every time I walk into a 7-11 and head for their coffee bar ( yes, coffee bar, I needed to class it up a little) I am forced to walk past the snacks, which is impossible to avoid because they are EVERYWHERE. Every single day my eye is caught by one thing in particular, Muddy Buddies.

I decided today is the day that I make those delicious Muddy Buddies my own using my favorite peanut butter, a little chocolate and lots of protein powder!

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This super simple recipe will only take five minutes of your time and requires absolutely NO BAKING!  Yay!

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Peanut-Butter-Chocolate-Puppy-Chow

I used PEScience Chocolate Peanut Butter Cup whey protein to coat my puppy chow and I can only imagine Gourmet Vanilla Flavor or Milk Chocolate would also be amazing. Get 30% off PEScience products using code PBCHOCO.

Healthy Peanut Butter Chocolate Protein Puppy Chow

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 cups

Serving Size: 1/2 cup

Calories per serving: 182

Fat per serving: 8g

Carbs per serving: 19g

Protein per serving: 10g

Healthy Peanut Butter Chocolate Protein Puppy Chow

A healthy, high protein, crunchy snack in just five minutes.

Ingredients

  • 1/4 c peanut butter
  • 2 tbsp. dark chocolate chips
  • 1 tbsp. coconut oil
  • 1 tbsp. unsweetened cocoa powder
  • 3 c gluten free or whole wheat Chex (or cereal of choice)
  • 1/2 c protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)

Instructions

  1. In a microwave safe bowl, melt the peanut butter, coconut oil and chocolate chips together in 15 second intervals until smooth.
  2. Stir in cocoa powder.
  3. Place your Chex in a large bowl and pour your melted peanut butter mix over it.
  4. Use a spatula or wooden spoon to stir until the Chex are completely coated in the peanut butter.
  5. Pour your protein powder into the bowl and continue to stir until the protein is completely incorporated and coats all the cereal.
  6. Enjoy!

Notes

For vegan option use dairy free chocolate chips and vegan protein.

http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-protein-puppy-chow/

 

 

Blueberry Chocolate Protein Donuts

I woke up this morning with a very serious case of the Mondays. Can we just go back to the weekend full of donuts and Netflix? No, I needed to take Monday seriously and get some work done, so I compromised (with myself) and made Healthy Blueberry Protein Donuts.

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I got the new Frosted Chocolate Cupcake Whey Protein from PEScience in the mail last week and it is holy freaking cow, delicious. It’s safe to safe this might be my new favorite protein flavor. Want to try it out yourself? You can get 30% off using code PBCHOCO at checkout.


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These deliciously moist donuts are glazed with a super simple Blueberry Lemon Sauce. Mmmm….

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Blueberry Chocolate Protein Donuts

Yield: 5 donuts

Serving Size: 1 donut

Calories per serving: 136

Fat per serving: 5g

Carbs per serving: 13g

Protein per serving: 9g

Blueberry Chocolate Protein Donuts

Super moist baked chocolate protein donuts topped with blueberries and a fresh blueberry lemon sauce.

Ingredients

  • 1/2 c oat flour
  • 1 scoop frosted chocolate cupcake protein powder (PEScience 30% off PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/4 c pumpkin puree
  • 2 tbsp. unsweetened cocoa powder
  • 1 egg, whole
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 c fresh or frozen blueberries
  • Blueberry Lemon Sauce
  • 1/4 c fresh or frozen blueberries
  • juice from 1/2 lemon
  • 2 tbsp. sugar-free maple syrup

Instructions

  1. Pre-heat oven to 325f and prepare a donut pan with non-stick spray.
  2. In a bowl, mix together all dry ingredients.
  3. Stir in the pumpkin puree, syrup and melted coconut oil until smooth.
  4. Whisk egg in a separate bowl and then it to your chocolate stirring just until combined.
  5. Place batter into a plastic Ziploc bag or piping bag and snip the corner.
  6. Fill the donut molds with batter. Mine filled 5 molds.
  7. Sprinkle blueberries over the top of the donuts, about 5-7 blueberries each.
  8. Bake for 9-10 minutes.
  9. While donuts are cooling, prepare your sauce.
  10. Place all sauce ingredients into a small frying pan on medium-low heat.
  11. Cook for 2-3 minutes or until blueberries are soft enough to mash. Use a wooden spoon to made blueberries while stirring.
  12. Turn onto very low heat and let simmer for another 2-3 minutes.
  13. Remove from heat and let cool for a few minutes before pressing the sauce through a strainer to remove the larger chunks.
  14. Drizzle sauce over donuts and enjoy.
http://peanutbutterpluschocolate.com/blueberry-chocolate-protein-donuts/

 

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/

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