Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: desserts

Healthy Cookie Dough Date Caramel Brownies

 

 

Uber fudgy brownies made using whole food ingredients, protein powder and then topped with date caramel and healthy protein packed cookie dough!


 

 

I was talking to a friend the other day and it got me thinking about sweets and how I haven’t gone a day without dessert in, I can’t even remember how long. My sweet tooth really has no bounds. Thank goodness for all of my healthy alternative desserts. šŸ™‚

 

 

I’m still having a tough time trying to come up with a healthy version of caramel so if you guys have any recipes, please send them my way. For now, a simple date caramel tastes amazing!

 

 

I always use PEScience Select protein powders because the quality is truly incomparable especially when it comes to baking. I’ve tried many brands on the market and PEScience is one of the few that won’t leave your baked goods tasting bland or chewy.

 

I used Chocolate Frosted Cupcake flavor for the brownie layer and Gourmet Vanilla flavor for the cookie dough layer. You can get 30% OFF all PEScience products by using code PBCHOCO at checkout at pescience.comĀ 

 

 

Healthy Cookie Dough Date Caramel Brownies

Yield: 10 brownies

Serving Size: 1 brownie

Calories per serving: 227

Fat per serving: 11g

Carbs per serving: 27g

Protein per serving: 10g

Healthy Cookie Dough Date Caramel Brownies

Extra Fudgy Chocolate Brownies Layered with Date Caramel and Topped with Healthy Protein Packed Chocolate Chip Cookie Dough.

Ingredients

    Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Chocolate Frosted Cupcake 30% OFF code PBCHOCO)
  • 1/4 c unsweetened applesauce
  • 1 egg + 1 egg yolk
  • 3 tbsp coconut oil, melted
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp Truvia or coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
    Date Caramel
  • 6 medjool dates
  • 1 tbsp almond butter
  • 1/4 c water
    Cookie Dough Layer
  • 3/4 c brown rice flour
  • 48g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp Trivia or granulated sweetener of choice
  • 3 tbsp light butter, room temperature
  • 3-4 tbsp water
  • 2 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and prepare a loaf pan with parchment paper.
  2. Place all dry brownie layer ingredients into a bowl and mix until combined. Pour your dry ingredients into a mixer and add remaining ingredients and beat until combined and you have worked out all clumps. The batter will be very thick.
  3. Press brownie batter evenly into the bottom of the loaf pan. Bake for 8 minutes and let cool.
  4. While the brownie layer is cooling, place all date caramel ingredients into a food processor until smooth. Spread date caramel over brownie layer.
  5. Place all dry cookie dough ingredients into a mixer. Add room temperature butter and 3 tablespoons water. Mix using a paddle attachment until a dough forms. If dough is too thick to spread, add another tablespoon of water. Fold in chocolate chips.
  6. Spread cookie dough layer over caramel layer using a rubber spatula. Wetting the rubber spatula first will help to prevent sticking.
  7. Cover and place in the freezer for 2 hours before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cookie-dough-date-caramel-brownies/

 

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 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 Mini Peanut Butter Sandwich Cookies

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Healthy Mini Peanut Butter Sandwich Cookies

Yield: 20 Mini Sandwich Cookies

Serving Size: 1 Mini Sandwich Cookie

Calories per serving: 32

Fat per serving: 1g

Carbs per serving: 5g

Protein per serving: 2g

Healthy Mini Peanut Butter Sandwich Cookies

Ingredients

    Cookies
  • 1/4 c brown rice flour
  • 1/4 c powder peanut butter Peanut Butter Co
  • 2 tbsp. peanut butter
  • 2 tbsp. vitafiber or sticky syrup
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • stevia to taste
    Frosting
  • 1/4 c powdered peanut butter Peanut Butter Co
  • 2 tbsp. powder erythritol or vanilla protein powder
  • 1 tbsp. peanut butter
  • 1.5 tbsp. water
  • stevia to taste

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together all dry cookie ingredients then add wet and continue mixing until a dough forms.
  3. Roll dough into a ball and place it between two pieces of parchment paper until it's about 1/8" thick. Use a cookie cutter or water bottle cap to cut out cookies. Dough should make 40 cookies.
  4. Bake cookies for 7 minutes. They will crisp up once cooled.
  5. Mix all frosting ingredients together and place the frosting in a piping bag or plastic zip lock bag and cut the corner.
  6. Pipe about 1 teaspoon into the center of each cookie then place the cookies together to create a sandwich. You should end up with about 20 mini sandwich cookies.
  7. Pipe remaining frosting in a crosshatch on the top of each sandwich.
http://peanutbutterpluschocolate.com/healthy-mini-peanut-butter-sandwich-cookies/

Healthy Peanut Butter Banana Cake with Chocolate Ganache

I don’t know about you, but I am always trying to figure outĀ new ways to use up my ripe bananas. Like any normalĀ person, I go to the grocery store every single day and I almost never leaveĀ there without a handle of bananas; thus creating an over whelming amount of yellow fruit in my kitchen.

Instead of making banana bread with those spotted bananas, try making this super moist {but not too dense} peanut butter banana cake with chocolate ganache.

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Healthy Peanut Butter Banana Cake with Chocolate Ganache

Prep Time: 20 minutes

Cook Time: 26 minutes

Total Time: 46 minutes

Yield: 1 cake, serves 8

Serving Size: 1 slice

Calories per serving: 222

Fat per serving: 9

Carbs per serving: 26

Protein per serving: 14

Healthy Peanut Butter Banana Cake with Chocolate Ganache

Ingredients

    Cake
  • 2 ripe bananas
  • 2 eggs
  • 3/4 c egg whites
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 c agave or sticky syrup (I used Better Body Foods)
  • 1/4 c almond milk
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1/2 c powdered peanut butter (I used Better Body Foods)
  • 1/4 c almond flour
  • 1/2 tbsp. vanilla extract (I used Better Body Foods)
  • 2 tsp. baking powder
    Ganache
  • 1.5 oz dark chocolate
  • 1 tsp. coconut oil (I used Better Body Foods)
  • 1 tsp. agave
    Other
  • 72g natural peanut butter (about 1/4 c and 1/2 tbsp.)

Instructions

  1. Pre-heat oven to 350f and prepare two 8 inch round pans with non-stick spray.
  2. In a mixer, beat the bananas, eggs, egg whites, coconut sugar, agave and vanilla extract until smooth.
  3. In a separate bowl, mix the flours, powdered peanut butter and baking powder together.
  4. Add the flour to the banana mixture and mix until combined.
  5. Pour about 1 cup of the batter into each round pan. Tap the sides until the batter covers the bottom evenly.
  6. Bake each cake for 26-28 minutes each.
  7. Let cool for 10 minutes before removing from pan and transferring to a cooling wrack.
  8. Once cakes are cooled, place all chocolate and coconut oil in a microwave glass bowl and microwave on high in ten second intervals until chocolate is melted, stirring between intervals. Add agave and continue stir until smooth.
  9. Let chocolate cool for 5 minutes.
  10. While cooling, cover one cake with an even layer of peanut butter and place the other cake on top.
  11. Pour chocolate in the center and let drizzle over the sides. Use a spreader to even out the chocolate.
  12. Place in the freezer for 5 minutes for chocolate to harden before serving.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-banana-cake-with-chocolate-ganache/

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