Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: food (page 1 of 4)

Healthy Chocolate Almond Butter Crinkle Cookies

 

Super soft, sugar-free, chocolate almond butter cookies! Made vegan, gluten-free and high protein!

 


 

If you are looking for a simple cookie with minimal ingredients to take to your next potluck, then look no further because these simple chocolate treats will be a hit at your next party!

 

 

 

I used PEScience Select Protein Powder (Frosted Chocolate Cupcake Flavor) get 30% OFF all PEScience products by using code PBCHOCOl at checkout. *Vegan protein powders also available!

 

 

Healthy Chocolate Almond Butter Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Category: dessert

Yield: 14 Cookies

Serving Size: 1 Cookie

Calories per serving: 154

Fat per serving: 10g

Carbs per serving: 10g

Protein per serving: 8g

Healthy Chocolate Almond Butter Crinkle Cookies

Super Soft Chocolate Almond Butter Crinkle Cookies made Vegan, Gluten-free and High Protein.

Ingredients

  • 1 c natural almond butter
  • 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 2 tbsp granulated sweetener replacement or coconut sugar (I used Swerve)
  • 1/4 c brown rice flour or oat flour
  • 1/4 c unsweetened cocoa powder
  • 5-6 tbsp pumpkin puree
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • sugar-free confectioner's sugar (I used Swerve)

Instructions

  1. Preheat oven to 325F and prepare a baking sheet with parchment paper.
  2. Place the flour, protein, cocoa powder, baking soda and baking powder into a mixer and mix until combined.
  3. Add the almond butter and continue mixing until a crumbly dough forms.
  4. Add pumpkin puree 1 tablespoon at a time until you reach a dough consistency (no longer crumbly).
  5. Separate dough into 14 evenly sized balls and press flat using the bottom of a glass.
  6. Bake for 6-7 minutes. Let cool and sprinkle with sugar-free confectioner's sugar.
http://peanutbutterpluschocolate.com/healthy-chocolate-almond-butter-crinkle-cookies/

 

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

 

Dessert for breakfast? I’m totally in, especially on a hot Southern California Day!

 


 

These delicious high protein popsicles are simple to make using only 4 ingredients!

  1. Your favorite vanilla flavored yogurt!
  2. Almond milk!
  3. Fruit of choice!
  4. Granola! (I used Sweet Home Farm Granola)

Whisk together your yogurt and almond milk. Stir in or blend in your favorite fruit. Pour mixture into molds. Top with granola and then press in a popsicle stick. Place in the freezer for at least 6 hours or until solid. Enjoy a decadent breakfast treat!

 

 

I made these using Sweet Home Farm Granola because it’s made without GMO’s and low in sugar! That’s a double win for me!

 

 

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 5 Healthy Breakfast Popsicles

Serving Size: 1 Healthy Breakfast Popsicle

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 12g

Protein per serving: 10g

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Healthy Yogurt and Granola Breakfast Popsicles are the perfect breakfast treat to keep you cool during the summer!

Ingredients

  • 2 c vanilla flavored yogurt (vegan if necessary)
  • 1 c almond milk
  • 1/2 c chopped fruit
  • 1/3 c granola Sweet Home Farm

Instructions

  1. In a large bowl, whisk together yogurt and almond milk. If not using a flavored yogurt, you will want to add in sweetener to add sweetener now.
  2. Divide yogurt mixture between your popsicle molds until they are about 2/3 of the way full. Drop in desired fruit and finish with granola. Be sure to tap the molds on the counter when finished to ensure all air bubbles have disappeared.
  3. Place in the freezer for at least 6 hours or until frozen solid.
  4. To remove popsicles from molds, run them until warm water for 20-30 seconds.
  5. Enjoy!

Notes

*Macros will change depending on the yogurt and granola you use.

http://peanutbutterpluschocolate.com/healthy-vanilla-yogurt-and-granola-breakfast-popsicles/

 

Healthy Blueberry Chocolate Fudge Bars

 

 

These super decadent blueberry chocolate fudge bars are made healthy using whole food ingredients! Did I mention they are vegan, gluten-free and paleo? This way everyone can enjoy them! ūüôā


 

 

The blueberry bars are topped with a super fudgy frosting made using only a few ingredients and magically comes together in seconds! This fudge frosting is a recipe you can reuse again and again!

 

 

Although fresh blueberries are delicious, I used freeze dried blueberries for this recipe. I found them at Trader Joe’s for a reasonable price.

 

 

I sprinkled these bad boys with more crushed freeze dried blueberries. Freeze dried fruit is my new favorite food to bake with. It really gives your treats a pop of color (and flavor!) check out my Healthy Double Chocolate Shortbread Cookies Topped with Freeze Dried Strawberries for more freeze dried goodness!

 

 

It literally took all my will power not to eat this entire stack… THEY ARE SO GOOD THOUGH.

 

 

Of course, as always I used PEScience protein powder in this recipe (vegan powders available). Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

Blueberries and Chocolate are match made in heaven! This recipe has quickly become a favorite.

 

Healthy Blueberry Chocolate Fudge Frosted Bars

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 9 Healthy Blueberry Fudge Frosted Bars

Serving Size: 1 Healthy Blueberry Fudge Frosted Bar

Calories per serving: 202

Fat per serving: 15g

Carbs per serving: 20g

Protein per serving: 6g

Healthy Blueberry Chocolate Fudge Frosted Bars

A Berry-Delicious Chocolate Fudge Treat Made Healthy!

Ingredients

    Blueberry Bars
  • 1/2 c brown rice flour or oat flour
  • 1/2 c finely ground almond flour
  • 32g vanilla protein powder (PEScience 30% OFF code PBCHOCO)
  • 2 tbsp granulated sugar replacement (Swerve)
  • 3 tbsp coconut oil, melted (Better Body Foods)
  • 3 tbsp unsweetened applesauce
  • 1/2 c freeze dried blueberries (not dehydrated)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
    Fudge Frosting
  • 1/2 c sugar-free chocolate chips (dairy-free if necessary)
  • 2 tbsp sugar-free maple syrup or
  • 1 tbsp coconut oil
  • 2 tbsp sugar-free confectioners sugar (Swerve)

Instructions

  1. Preheat oven to 325F and prepare an 8x8 inch baking pan with parchment paper.
  2. Place the freeze dried berries into a food processor until a powder forms. Add the remaining dry ingredients (flours, protein powder, sugar, baking soda and baking powder) and mix until incorporated.
  3. Add the melted coconut oil and applesauce and continue blending until all ingredients are incorporated and a dough forms.
  4. Press dough evenly into the bottom of your prepared baking pan. Bake for 7 minutes. Remove from oven and let cool completely.
  5. Once cooled, melt chocolate chips and coconut oil together. Stir in maple syrup and then powder sugar until a frosting forms.
  6. Spread frosting evenly over blueberry layer. Top with freeze dried blueberry crumbles if desired and place in the freezer for 15 minutes for chocolate to set. Cut into squares and serve.

Notes

All sugar-free ingredients can be replaced with it's full sugar versions, however, nutrition facts will change.

http://peanutbutterpluschocolate.com/healthy-blueberry-chocolate-fudge-bars/

Healthy Yogurt Cream Cheese Carrot Cake Muffins

 

It’s Friday¬†and I think we should start the weekend with a decadent treat so healthy you can eat it for breakfast!

 


 

Don’t let these muffins fool you when you look at the ingredient list! Yes, they are made with oat flour! Yes, they are made with protein powder! Yes, they are made with vegetables and yet they still taste just as sweet and delicious as any store bought, sugar-packed, carrot cake muffin!

 

 

 

 

And there’s a secret surprise waiting for you inside these muffins…

 

Greek yogurt, cream cheese filling!

 

 

 

I’ve made this recipe a couple of times and I always use PEScience Select protein powder. This time I used Gourmet Vanilla but Snickerdoodle flavor also tastes amazing! Get 30% OFF all PEScience products using code PBCHOCO. www.pescience.com

 

 

 

It’s okay to eat carbs after dark… spoon from¬†¬†Put A Fork In It Designs

 

 

 

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Yield: 6 Muffins

Serving Size: 1 Muffin

Calories per serving: 156

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 13g

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Deliciously healthy carrot cake muffins with the frosting on the inside for a sweet little surprise! Only 156 calories per muffin, 5g of fat, 16g of carbs and 13g of protein!

Ingredients

    Carrot Cake Muffin
  • 1 c grated carrots (about 2 large carrots)
  • 3/4 c oat flour
  • 2 tbsp. almond flour
  • 1 tbsp. granulated stevia or coconut sugar
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
    Yogurt Cream Cheese Filling
  • 2 oz low fat cream cheese
  • 2 tbsp. Greek Yogurt
  • 16g vanilla protein powder
  • 2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. In large bowl, stir together all dry cake ingredients.
  3. In another bowl, whisk together eggs, grated carrots and vanilla extract.
  4. Pour carrot mix into the dry ingredients and stir until incorporated.
  5. Prepare your filling in a small bowl. Mix together cream cheese, yogurt and protein powder. Once smooth add almond milk and continue stirring.
  6. Fill 6 muffin tins half full with batter. In the center of each muffin, place a spoonful of the filling. Cover with remaining carrot cake batter.
  7. Bake for 14-17 minutes.
http://peanutbutterpluschocolate.com/healthy-yogurt-cream-cheese-carrot-cake-muffins/

 

 

 

 

 

 

 

 

 

 

Paleo Pumpkin Chocolate Chip Banana Bread

Still not over pumpkin? Me either.

 

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This Paleo Pumpkin Chocolate Chip Banana bread is just 86 calories and 3g of fat per slice!

 

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Eat your heart out folks. This loaf is Paleo, Gluten-Free, Low in Sugar, Low in Fat, Low in Carbs, High in Protein and tastes like a dream! You’re welcome.

 

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I used PEScience Snickerdoodle Select Protein Powder. If you missed the Black Friday 50% off sale, no worries because you can always get 30% off using my code PBCHOCO! ūüôā

 

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Paleo Pumpkin Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 38 minutes

Total Time: 48 minutes

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 86

Fat per serving: 3g

Carbs per serving: 10g

Protein per serving: 6g

Paleo Pumpkin Chocolate Chip Banana Bread

Decadently moist Pumpkin Chocolate Chip Banana Bread made Paleo and Gluten-Free using only whole food ingredients and PEScience Select Protein Powder.

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour (fine)
  • 32g protein powder (I used PEScience Snickerdodle 30% off code PBCHOCO)
  • 3 tbsp. coconut palm sugar (I used Better Body Foods)
  • 2 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 1/4 c pumpkin puree
  • 2 overly ripe bananas, mashed
  • 2 eggs, whole
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 c sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. In a bowl, sift together almond flour, coconut flour, coconut sugar, protein, salt, baking powder and baking soda.
  3. In another bowl, whisk together mashed bananas, pumpkin, eggs, maple syrup, and vanilla extract until smooth.
  4. Add your dry ingredients to your wet and fold together until completely incorporated.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pan and bake for 35-38 minutes.
  7. Let cool before cutting into 10 pieces and serving.

Notes

Sugar-Free maple syrup can be replaced with 100% pure maple syrup, honey or agave. Note: Macros will change.

http://peanutbutterpluschocolate.com/paleo-pumpkin-chocolate-chip-banana-bread/

Vanilla Chia Protein Overnight Oats with Blueberries and Cranberries

A healthy¬†breakfast that’s high in protein and fiber!

I like to buy a big bag of cranberries during November from Trader Joe’s and keep them in my freezer to sprinkle over my cold or [hot] cereal whenever I need!

vanilla-chia-oats

That pop of red will really brighten up your breakfast routine!

I used PEScience Gourmet Vanilla Select protein powder. Get 30% off all PEScience products using code PBCHOCO. Vegan proteins available! ūüôā

vanilla-chia-oats3

Vanilla Chia Protein Overnight Oats with Blueberries and Cranberries

Yield: 1 jar

Serving Size: 1 jar

Calories per serving: 479

Fat per serving: 11g

Carbs per serving: 73g

Protein per serving: 21g

Fiber per serving: 9g

Vanilla Chia Protein Overnight Oats with Blueberries and Cranberries

Easy, healthy and delicious overnight oats breakfast prep! Made vegan and gluten-free!

Ingredients

  • 1/2 c old fashion oats (gluten-free if necessary)
  • 1 tbsp. chia seeds
  • 1/2 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3/4 c unsweetened almond milk
  • 1/4 c blueberries
  • 1/4 c fresh cranberries

Instructions

  1. Place the oats, protein, chia and almond milk into mason jar or container with a lid.
  2. Put the lid on and shake it up!
  3. Add the blueberries and cranberries.
  4. Place it in the refrigerator for at least 2 hours before serving.
  5. Enjoy!

Notes

If you prefer your oats on the wet side, use 1 cup almond milk instead of 3/4 cup.

http://peanutbutterpluschocolate.com/vanilla-chia-protein-overnight-oats-with-blueberries-and-cranberries/

Healthy Chocolate Vanilla Cake in a Jar

Take your cake anywhere with this incredibly delicious [and healthy] cake in a jar!

 

It makes a perfect gift.


 

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Or heck, throw it in your purse for a late night snack.

 

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Healthy Chocolate Vanilla Cake in a Jar

Yield: 2 standard mason jars or 4 small mason jars

Serving Size: 1/4 of a standard mason jar

Calories per serving: 205

Fat per serving: 7g

Carbs per serving: 22g

Protein per serving: 14g

Healthy Chocolate Vanilla Cake in a Jar

Deliciously healthy chocolate and vanilla cake to take with you on the go!

Ingredients

    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 sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Vanilla Cake
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. unsweetened apple sauce
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1 egg, whole
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tbsp. sprinkles (optional)

Instructions

  1. Pre-heat oven to 350F and prepare 2 standard size or 4 small mason jars with non-stick spray and set aside.
  2. In a large bowl, sift all your dry chocolate cake ingredients together.
  3. In another bowl, whisk together your eggs, sticky syrup and pumpkin until smooth then combine your wet ingredients with your dry ingredients until smooth.
  4. Pour your chocolate batter into a zip-lock bag or piping bag and set aside.
  5. In a large bowl, sift all your dry vanilla cake ingredients together.
  6. In another bowl, whisk together your eggs, sticky syrup and apple sauce until smooth then combine your wet ingredients with your dry ingredients until smooth.
  7. Pour your vanilla batter into a zip-lock bag or piping bag and set aside.
  8. Cut off the corner of each bag of batter and pipe a thin chocolate layer on the bottom of the mason jars then pipe vanilla batter and then more chocolate. Repeat until you have used all of the batter.
  9. Your mason jars should not be more than half full.
  10. Place the jars in the center of the oven on a baking sheet.
  11. Bake for 30-32 minutes.
  12. Let cool before topping with whipped cream and sprinkles.

Notes

Macros counted using sugar-free maple syrup

http://peanutbutterpluschocolate.com/healthy-chocolate-vanilla-cake-in-a-jar/

Healthy Vanilla Almond Biscotti

Simple and delicious almond biscotti made with vanilla protein powder for extra protein and no added sugar! Win!

 

healthy-vanilla-almond-biscotti3


 

 

Biscotti is one of those things that look way more complicated to make than it actually is. A biscotti is just a cookie after all.

 

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Some people like to dip their biscotti in coffee. I like to dip mine in milk.

 

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I used a vanilla protein powder in place of sugar and thus created a healthy biscotti cookie. I used PEScience Select Protein (vegan proteins available). Get 30% OFF all PEScience products by using code PBCHOCO.

 

healthy-vanilla-almond-biscotti

 

Healthy Vanilla Almond Biscotti

Yield: 12 Biscotti

Serving Size: 1 Biscotti

Calories per serving: 87

Fat per serving: 5g

Carbs per serving: 7g

Protein per serving: 5g

Healthy Vanilla Almond Biscotti

Healthy vanilla almond biscotti cookies great for dipping!

Ingredients

  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/4 c tapioca flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. unsweetened almond milk
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 3 tbsp. slivered almonds

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, sift together flours, protein powder and baking soda.
  3. Stir in almond milk, vanilla extract and syrup until a dough forms.
  4. Form dough into a rectangle shape about 10" long and 2" wide and round the edges a bit so it's in a "semi-circle" like shape (reminds me of a ramp).
  5. Bake dough for 15 minutes. Remove from the oven and let cool.
  6. Using a sharp knife, slice into 12 pieces and place them flat on the parchment paper.
  7. Reduce heat to 300F and bake for 15-20 minutes or until golden brown. Flip biscotti over and bake the other side for 15-20 minutes or until golden brown.
  8. Let cool and serve.
http://peanutbutterpluschocolate.com/healthy-vanilla-almond-biscotti/

Healthy Maple Oat Nut Baked Pears with Cranberries

If you like getting creative with your breakfast food then you will love this decadent and super simple recipe!

 

I love the fruits that are in season this time of year and will find just about any excuse to use apples and pears in a recipe. I didn‚Äôt acquire a taste for pears until just a few years ago (not sure why because they are amazing). I can’t get enough of them now!

 


 

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I tried baked pears last year and they were drizzled with honey and sprinkled with cinnamon. For so little ingredients, they were amazing and if you are just looking for a sweet and simple snack, that recipe is amazing. But if you want a more filling breakfast with your baked pears add some oats and crushed nuts for the ultimate Fall dish.

 

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In just a few easy steps you will have an impressively beautiful baked pear breakfast.

 

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Cut pears in half. Use a spoon or melon baller to scoop out the core. Fill with oat nut mix. Sprinkle with Cinnamon and bake.

 

 

 

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Healthy Maple Oat Nut Baked Pears with Cranberries

Yield: 6 peices

Serving Size: 1 peice

Calories per serving: 102

Fat per serving: 7g

Carbs per serving: 36g

Protein per serving: 2g

Healthy Maple Oat Nut Baked Pears with Cranberries

Baked pears filled with crunchy oats, walnuts and cranberries - a decadent Autumn breakfast.

Ingredients

  • 3 pears (I used Bartlett)
  • 1/3 c old fashion oats, gluten-free if necessary
  • 2 tsp. coconut oil, liquid or melted
  • 2 tsp. maple syrup or agave
  • 1/2 tsp. cinnamon plus more for sprinkling
  • 2 tbsp. crushed walnuts
  • 2 tbsp. dried cranberries

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together the oats, coconut oil, syrup, cinnamon, crushed nuts and cranberries and set aside.
  3. Wash pears and cut in half. Use a melon baller or spoon to scoop out the core.
  4. Cut off rounded back side of the pear so it lays flat.
  5. Place pears on the baking sheet and fill with oat mixture.
  6. Sprinkle with cinnamon and bake for 20 minutes.
  7. Serve immediately.
http://peanutbutterpluschocolate.com/healthy-maple-oat-nut-baked-pears-with-cranberries/

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‚ÄĒchocolate flavored of course! I‚Äôll 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.

 

chocolate-granola

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/

 

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