Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: dessert (page 1 of 12)

Healthy Crispy Bar Ice Cream Sandwich

 

The only thing better than a giant bowl of ice cream is ice cream sandwich between your favorite childhood treat!

 


 

I’ve been playing around with the idea of making rice crispy treats without using marshmallows or butter. I tried a few different recipes until I found the perfect combination using peanut butter, honey and cereal! That’s it, just 3 ingredients. After I mastered the crispy bar, I knew I had to take it to the next level–with it being summertime and all–so I sandwiched some ice cream between 2 crispy bars and dipped it in chocolate sprinkles for good measure. Best idea I’ve ever had.

 

 

I used Erewhon Organic Crispy Brown Rice Cereal for a gluten-free treat!

 

 

Healthy Crispy Bar Ice Cream Sandwich

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Category: dessert

Yield: 4

Healthy Crispy Bar Ice Cream Sandwich

Healthy rice crispy ice cream sandwich made gluten-free and vegan options!

Ingredients

  • 4 c brown rice cereal
  • 1/2 c natural peanut butter or nut butter of choice
  • 1/2 c + 1 tbsp honey or brown rice syrup for vegan
  • 1/4 c dairy free chocolate chips
  • 1 tbsp coconut oil, melted
  • 1 pint frozen dessert of choice, dairy free for vegan
  • sprinkles

Instructions

  1. Prepare a large pan with parchment paper and set aside.
  2. Place your brown rice cereal into a large mixing bowl and set aside.
  3. In a small sauce pan, gently warm the peanut butter and honey together stirring until smooth.
  4. Pour your peanut butter mixture over the cereal and mix using a rubber spatula or large wooden spoon until all the cereal is coated. Evenly press the cereal into the bottom of the pan. Place the pan into the freezer for 10 minutes. Remove from freezer and use a small round cookie cutter or an upside down glass to cut out circles and gently set them aside on a piece of parchment paper. Mine made about 8 circles. Return circles to the freezer for one hour and snack on excess scraps while your wait...
  5. Gently melt the chocolate chips and coconut oil together until smooth.
  6. Remove crispy circles from the freezer and scoop ice cream into the center and sandwich with another crispy circle.
  7. Dip sandwich into melted chocolate and sprinkles. Return to the freezer for 20 minute before serving.
http://peanutbutterpluschocolate.com/healthy-crispy-bar-ice-cream-sandwich/

Healthy Chocolate Chip Cookie Dough Bites

 

If you are like me, you probably prefer to eat chocolate chip cookies before they are cooked, in their raw  delicious, natural form. This edible cookie dough recipe is not only healthy and high in protein, it takes just five minutes to make!

 


This recipe is very similar some previous cookie dough recipes and every so often I like to revamped and tweak them a bit. I’m on a quest to perfect this cookie dough! And I think I may have done it this time!

 

 

Healthy Chocolate Chip Cookie Dough

Prep Time: 5 minutes

Total Time: 5 minutes

Category: dessert

Yield: 9 servings

Serving Size: 1 piece

Calories per serving: 111

Fat per serving: 5g

Carbs per serving: 13g

Protein per serving: 5g

Healthy Chocolate Chip Cookie Dough

Healthy cookie dough that's completely safe to eat!

Ingredients

  • 1/2 c oat flour (gluten-free if necessary)
  • 1/4 c almond flour, finely ground
  • 32g vanilla protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 2 tbsp light butter
  • 1/4 c Truvia or coconut sugar
  • 1/4 c unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 tbsp mini chocolate chips

Instructions

  1. In a saucepan, melt the butter, vanilla extract and almond milk together, whisking until smooth.
  2. In a bowl, stir together the flours, protein powder and Truvia. Add the butter mixture to your dry ingredients and stir using a fork until a dough forms. Fold in chocolate chips.
  3. Press dough into the bottom of a small pan lined with parchment paper.
  4. Place in the freezer for 20 minutes before cutting into bite sized pieces and devouring.

Notes

Cookie dough tastes best if stored in the freezer

http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-dough-bites/

 

 

Healthy Dark Chocolate Banana Bread

This super easy Dark Chocolate Banana Bread is extremely moist and made using only  whole food ingredients.

I shared some photos of this banana bread on my Instagram story last week and feedback I got was absolutely overwhelming so thank you for all of your kind words. I wanted to share this delicious recipe sooner but I was out of town all week in Milwaukee, Wisconsin–which by the way has some incredible food and by food, I mean CHEESE!

 


 

This banana bread is perfect in so many ways. For starters, it’s flavored with dark chocolate and who doesn’t love chocolate?

 

There’s added protein powder to kick those macros up a notch and not to mention give it a little extra sweetness without adding refined sugar! Double bonus!

 

 

 

Pro tip: If you want your taste buds to explode from a flavor overload, put Nuts ‘N More Cocoa Hazelnut Spread on your dark chocolate banana bread slice and you will not regret it!

 

 

Healthy Dark Chocolate Banana Bread

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

Category: Dessert, Breakfast, Snack

Yield: 10 Slices

Serving Size: 1 Slice

Calories per serving: 174

Fat per serving: 8g

Carbs per serving: 19g

Protein per serving: 8g

Healthy Dark Chocolate Banana Bread

A chocolate lover's dream! Dark Chocolate Banana Bread made healthy! High in protein and gluten-free!

Ingredients

  • 3 ripe bananas
  • 64g chocolate protein powder (I used PEScience 30% OFF PBCHOCO)
  • 1 c brown rice flour or oat flour
  • 3 packets stevia
  • 1/4 c unsweetened cocoa powder, special dark
  • 1/4 c unsweetened almond milk or milk of choice
  • 1/4 c chia seed oil or coconut oil, melted
  • 2 eggs, whole
  • 1 tsp baking soda
  • 1 tsp baking powder
  • cocao nibs for sprinkling

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with parchment paper or non-stick spray.
  2. Use a hand held mixer or a stationary mixer to beat the eggs, bananas, milk and oil together until fluffy.
  3. Add in the flour, protein, cocoa powder, baking soda and baking powder and mix just until combined.
  4. Pour batter into the pan and sprinkle with cocao nibs.
  5. Bake for 40-44 minutes or until a toothpick comes out clean.
http://peanutbutterpluschocolate.com/healthy-dark-chocolate-banana-bread/

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 Carrot Cake Banana Loaf with Cream Cheese Frosting

 

Healthy Carrot Cake Banana Bread Loaf with Cream Cheese Frosting made gluten-free, high in protein and oil free!

 


 

 

Another day, another loaf. Today I put my carrots and my unused bananas to good use and made the most delicious loaf cake to snack on all week.

 

 

Topped with organic cream cheese frosting.

 

 

 

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Snack, Breakfast, Dessert

Yield: 12 Slices

Serving Size: 1 Slice

Calories per serving: 112

Fat per serving: 2g

Carbs per serving: 15g

Protein per serving: 7g

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

Healthy Carrot Cake Banana Bread Loaf Topped with Cream Cheese Icing.

Ingredients

  • 1 c brown rice flour (see notes for substitutions)
  • 64g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 ripe banana
  • 1 c grated carrots (about 2 large carrots)
  • 2 eggs, whole
  • 1/4 c unsweetened applesauce
  • 1/4 c all natural sugar-free maple syrup (see notes for substitutions)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
    Cream Cheese Frosting
  • 2 oz organic light cream cheese
  • 16g vanilla protein powder
  • 2 tbsp almond milk
  • 2 tbsp all natural sugar-free maple syrup (see notes for substitutions)

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place the banana, eggs, applesauce and grated carrots into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flour, protein, cinnamon, baking soda and powder. Pour your dry ingredients into the mixer and mix just until combined.
  4. Pour the batter into the loaf pan and bake for 38-42 minutes.
    For The Icing
  1. Place all ingredients into a food processor or blender until smooth, stopping to scrape the sides when needed.
  2. *For the decorative mini carrots, take 2 tablespoons of ready icing and place them into a bowl. Add yellow and red food coloring until you have reached your desired color. Pipe mini carrots onto loaf and finish with mint leaves.

Notes

Brown rice flour can be replaced with whole wheat flour or oat flour. Sugar-Free maple syrup can be replaced with pure maple syrup, honey or agave.

http://peanutbutterpluschocolate.com/healthy-carrot-cake-banana-loaf-with-cream-cheese-frosting/

 

 

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 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/

 

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