Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: gluten-free (page 1 of 2)

Healthy Chocolate Chip Cookie S’mores Bars

 

Rich, decadent and super healthy chocolate chip cookie bars topped with coconut oil fudge and all natural mini marshmallows.

 


 

What do you do when you are craving cookies, fudge brownies and s’mores and can’t decide what to make yourself? You solve all your problems by combining all your favorite desserts into the most delicious treat ever made!

 

 

First layer: Chocolate Chip Cookie Bars that basically just taste like cookie dough!

Second layer: The richest dairy free fudge you will ever have made using only 3 ingredients.

Third layer: All natural mini marshmallows and cocao nibs for an extra crunch!

 

Healthy Chocolate Chip Cookie S’mores Bars

Category: dessert

Healthy Chocolate Chip Cookie S’mores Bars

Ingredients

    Cookie Layer
  • 1/2 c brown rice flour
  • 1/2 c finely ground almond flour
  • 1/4 c granulated sweetener (I used Swerve)
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 egg
  • 1 egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 2 tbsp sugar-free mini chocolate chips
    Chocolate Fudge Layer
  • 1/2 c sugar-free maple syrup (I used Joseph's)
  • 1/4 c unsweetened cocoa powder
  • 1/4 c coconut oil, room temperature
    Toppings
  • 1/2 c all natural mini marshmallows
  • 1 tbsp cocao nibs

Instructions

  1. Preheat oven to 325F and prepare a loaf pan or a small 8x8 inch pan with parchment paper and set aside.
  2. Place the flours, protein, granulated sweetener, baking soda and baking powder into a mixer and stir until combined. Add in the melted coconut oil and maple syrup and then continue mixing (paddle attachment works best). Add in the egg and egg yolk and mix until a dough forms. Fold in mini chocolate chips.
  3. Bake for 7-8 minutes. Don't over bake or the bars will be more cake like. Remove from oven and let cool.
  4. While the cookie layer is cooling, prepare your chocolate layer by placing the coconut oil and maple syrup into a food processor or blender and blend until smooth. Add cocoa powder and continue blending, stopping to scrape the sides as needed.
  5. Pour the chocolate evenly over the cookie layer. Top with mini marshmallows and cocao nibs.
  6. Place the bars into the freezer for at least 30 minutes before cutting into 12 evenly sized squares and serving.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-smores-bars/

Healthy Strawberry Banana Chocolate Chip Muffins

 

It’s safe to say that chocolate goes with just about anything. Last week I made a Chocolate Strawberry Banana Smoothie and it was so delicious I knew I had to use those flavor combinations again.

 


 

So I quickly whipped up a batch of Strawberry Banana Chocolate Chip Muffins for only 99 calories each! Don’t even ask me how many muffins I ate because I will shamelessly tell you that I ate 5 muffins in one sitting!

 

 

I used PEScience Gourmet Vanilla Protein Powder. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

Healthy Strawberry Banana Chocolate Chip Muffins

Yield: 12 muffins

Serving Size: 1 Muffin

Calories per serving: 99

Fat per serving: 5g

Carbs per serving: 12g

Protein per serving: 5g

Healthy Strawberry Banana Chocolate Chip Muffins

Super Healthy Strawberry Banana Chocolate Chip Muffins Made Gluten-Free and Refined Sugar-Free!

Ingredients

  • 3/4 c brown rice flour or gluten-free-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, room temperature
  • 2 tbsp almond milk
  • 2 tbsp avocado oil or coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp uncut stevia
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tbsp sugar-free chocolate chips (I used Lily's)
  • 1 banana, ripe
  • 4 strawberries, chopped

Instructions

  1. Preheat oven to 350F and prepare a muffin tin with cupcake liners or spray with non-stick spray.
  2. Place the eggs, banana, oil, vanilla extract, almond milk and stevia into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flour, protein, salt, baking soda and powder. Add your dry ingredients into the mixer and continue mixing just until combined.
  4. Fold in chocolate chips and strawberry pieces. Pour batter evenly into each cupcake liner and bake for 14-16 minutes. Let cool before serving.
http://peanutbutterpluschocolate.com/healthy-strawberry-banana-chocolate-chip-muffins/

Healthy Peanut Butter Frosting

Sometimes I set out to create a healthy version of a specific treat and I fail so hard that I actually win at creating an entirely different dessert! Which was exactly the case yesterday. I turned my mishap into a delicious peanut butter frosting which was then followed by a delicious cake–You will not want to miss that post tomorrow!

 


 

Healthy 4-Ingredient Peanut Butter Frosting

Healthy 4-Ingredient Peanut Butter Frosting

A Healthy, High Protein, Peanut Butter Frosting Made Using Only FOUR Ingredients!

Ingredients

  • 1/2 c natural peanut butter (the drippy kind)
  • 1/2 c 0% fat Greek yogurt
  • 32g protein powder (I used PEScience Gourmet Vanilla Whey Protein 30% OFF code PBCHOCO)
  • 1/4 c powdered erythritol

Instructions

  1. Place all ingredients into a mixer and beat until light and fluffy.

Notes

Store in the refrigerator for up to 3 days. Erythritol can be replaced with any sugar-free powdered sugar replacement.

http://peanutbutterpluschocolate.com/healthy-peanut-butter-frosting/

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

 

Healthy, Gluten-Free, Peanut Butter Brownie Bars are made using whole food ingredients such as brown rice flour and all natural peanut butter (the drippy kind). I added dark chocolate and peanut butter chunks for good measure 😉 .


 

 

 

Even better when topped with Ice Cream!

 

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 9 Bars

Serving Size: 1 Bar

Calories per serving: 159

Fat per serving: 8g

Carbs per serving: 13g

Protein per serving: 8g

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

Healthy, Gluten-Free, Peanut Butter Brownies Made Using Minimal Whole Food Ingredients And Topped with Dark Chocolate Chunks and Peanut Butter Chips.

Ingredients

  • 1/2 c all natural peanut butter (unsalted)
  • 1/2 c brown rice flour
  • 1/3 c coconut sugar
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Optional
  • 1 tbsp. peanut butter chips
  • 1 tbsp. dark chocolate chunks

Instructions

  1. Pre-heat oven to 350F and prepare a square baking pan with parchment paper or non-stick spray.
  2. Place the peanut butter, eggs, coconut sugar and vanilla in a mixer and beat until smooth.
  3. Add in flour, protein, baking soda, baking powder, salt and use the a paddle handle to beat until completely mixed. Batter should be very thick, almost dough like.
  4. Press batter evenly into the bottom of the prepared pan and top with chocolate and peanut butter chips if desired. Bake for 10-12 minutes. Don't overcook if you want a more "fudge" texture rather than "cake" texture. Let cool for 10 minutes and then place in the freezer for 30 minutes before cutting into squares and serving.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-brownie-bars-gluten-free-high-protein/

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

 

 

It happened again! Today I was at the grocery store when I was stopped on my way out by Girl Scouts and their devil cookies! And by devil cookies I mean the world’s most delicious mass produced shortbread cookie with peanut butter and chocolate on top! Ugh, how are they so good?


 

I couldn’t stop thinking about these cookies so I decided to make my own healthy version of these addicting treats.

 

 

Unlike the traditional Tagalongs, mine are made using only healthy, whole food ingredients and protein powder. I used PEScience Gourmet Vanilla. Get 30% off by using code PBCHOCO at checkout on their website www.pescience.com 

 

 

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

Yield: 20-22 Cookies

Serving Size: 1 Cookie

Calories per serving: 73

Fat per serving: 6g

Carbs per serving: 3g

Protein per serving: 3g

Healthy Shortbread Cookies Topped with Sweet Peanut Butter and Dark Chocolate (aka Tagalongs) Made Healthy, Gluten-Free and Vegan.

Ingredients

    Shortbread Cookie
  • 1/2 c almond flour, finely ground
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 1-2 tbsp. warm water
  • 1 tsp. vanilla
    Peanut Butter Filling
  • 1/4 c natural peanut butter
  • 2 tbsp. baking stevia
    Chocolate
  • 2.5 oz dark chocolate
  • 1 tbsp. coconut oil, melted
    Other
  • tapioca flour for rolling or flour of choice
  • flaked sea salt for topping

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the almond flour and protein powder. Add the melted coconut oil and vanilla then stir using a fork. Every protein powder is different so if NOT using PEScience brand add the water 1 tablespoon at a time until you reach a dough consistency.
  3. Dust a clean surface with tapioca flour and roll dough out very thin, about 1/8 inch or less. Use a small round cookie cutter (I used the cap to my cinnamon spice) to cut out cookies. Repeat until you have used all the dough. Recipe will make 20-22 cookies.
  4. Place cookies on the prepared baking sheet and bake for 5 minutes.
  5. Once cooled, stir together peanut butter and stevia. Evenly distribute about 1/2 tablespoon of the peanut butter mixture on top of each cookie.
  6. Melt chocolate and coconut oil together in a microwave safe bowl or double boiler.
  7. Spoon chocolate over each peanut butter topped cookie, using the back of the spoon to help spread the chocolate over the edges.
  8. Place cookies in the freezer for 20 minutes before sprinkling with flaked salt and serving.
http://peanutbutterpluschocolate.com/healthy-shortbread-peanut-butter-cookies-covered-in-chocolate-aka-tagalongs/

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

I have made “healthy” banana bread a million times over and while it always taste delicious, it never tastes like it’s full fat and sugary counterpart.  Until this healthy blood orange banana bread I made today. I don’t know what I did differently today, but this banana bread is extra fluffy and sweet. AND you need to make it ASAP!

 


Gorgeous isn’t it? I made this banana bread gluten-free by using brown rice flour (I know, I’m obsessed with it lately) and protein powder! Did I mention that this loaf was created without using any butter or sugar?? The natural sweetness from the bananas and just a teaspoon of uncut stevia did the trick. 🙂

 

I drizzled this loaf with a vanilla glaze easily made from vanilla protein powder, blood orange juice, water and a little coconut oil.

 

 

Man, banana bread is just the best, isn’t it? I can’t get enough. Seriously, I’ve eaten almost half of the loaf today. I’m not ashamed…

 

I get a lot of messages about what kind of protein I bake with and I always use the best quality protein in my recipes. I learned early into my baking career that using cheap and poor quality protein powder will result in chewy and bland food. Luckily being a food blogger I get to try a lot of products so I found the best ones on the market and I promise you one of the best protein powders (and most reasonably priced) is PEScience. They come in multiple flavors as well as vegan powders (yay!). You can get 25% OFF using code PBCHOCO on their website PEScience.

 

 

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 168

Fat per serving: 8g

Carbs per serving: 17g

Protein per serving: 8g

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

Gluten-Free Blood Orange Banana Bread made using brown rice flour and protein powder.

Ingredients

  • 1 c brown rice flour
  • 64g vanilla protein (I used PEScience Gourmet Vanilla discount code PBCHOCO)
  • 3 medium bananas
  • 1/4 c coconut oil, melted
  • 1/4 c almond milk
  • 1 tsp. vanilla extract
  • 2 eggs, whole
  • 1 tsp. uncut stevia
  • juice from 1 blood orange
  • zest from 1 blood orange
  • 1 tsp. baking soda
  • 1 tsp. baking powder
    Vanilla Icing
  • 16g vanilla protein powder
  • juice from 1 blood orange
  • 1 tsp. coconut oil, melted
  • 1-2 tsp. water

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place your bananas into a mixer on high until completely mashed. Add coconut oil and continue mixing into incorporated. Add eggs, vanilla, almond milk, orange juice and zest. Beat until light and fluffy.
  3. In a separate bowl, whisk together flours, stevia, protein, baking soda and powder. Add your dry ingredients into your wet and mix just until combined. Don't over mix.
  4. Pour batter into your prepared pan and bake for 35-40 minutes.
  5. Let cool before stirring vanilla icing together and drizzling over loaf.
  6. Enjoy!
http://peanutbutterpluschocolate.com/healthy-blood-orange-banana-bread-gluten-free-high-protein/

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Coffee Cake layered with cheesecake and topped with a cream cheese frosting! I made this using no refined sugar or flour.

 


 

I used PEScience Snickerdoodle protein powder for this recipe, however, any vanilla flavored whey will work. You can get 30% off your PEScience order by using my code PBCHOCO at checkout!

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 150

Fat per serving: 8g

Carbs per serving: 12g

Protein per serving: 9g

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Ingredients

    Coffee Cake
  • 1/2 brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 2 eggs, whole
  • 2 tbsp. granulated stevia or coconut sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Cheesecake Filling
  • 2 oz low fat Greek yogurt cream cheese or regular cream cheese
  • 1 egg white
  • 32g vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour
  • 1 tbsp. almond milk
    Cinnamon Filling
  • 2 tbsp. coconut sugar
  • 1 tsp. cinnamon
  • 1/2 tbsp. coconut oil, melted
    Frosting
  • 1 oz low fat Greek yogurt cream cheese
  • 16g vanilla protein powder
  • 1 tbsp. almond milk

Instructions

  1. Pre-heat oven to 325F and a round pan with non-stick spray (about 8-10 inches).
  2. In a large bowl, stir together brown rice flour, almond flour protein powder, cinnamon, baking stevia, baking soda and powder. Add in eggs, vanilla extract and melted oil until smooth. Batter should be very thick. Press 3/4 of the batter evenly into the bottom of the pan using your fingertips. NOTE: Wet your fingertips first to prevent sticking.
  3. In a small bowl, stir together cinnamon filling ingredients and sprinkle over your coffee cake layer.
  4. Using a blender or food processor, blend together all cheesecake filling ingredients until smooth. Pour cheesecake filling over cinnamon filing layer. Press remaining cinnamon roll dough over cheesecake layer (there won't be enough dough to completely cover the cheesecake and that's okay).
  5. Bake for 17-19 minutes. Let cool before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cinnamon-roll-coffee-cake-with-cheesecake-filling/

 

Healthy Blueberry Pancakes {High Protein and GF}

 

 


Looking for a perfectly fluffy healthy pancake recipe? Look no further because this delicious stack is made using brown rice flour, applesauce and the best quality protein powder, PEScience. Get 30% off all PEScience products by using code PBCHOCO at checkout on their direct website. www.pescience.com

 

 

 

Healthy Blueberry Pancakes {High Protein and GF}

Yield: 1 Stack of Pancakes

Serving Size: 1 Stack

Calories per serving: 448

Fat per serving: 14g

Carbs per serving: 39g

Protein per serving: 41g

Healthy Blueberry Pancakes {High Protein and GF}

Healthy Blueberry Pancakes made gluten-free and high in protein!

Ingredients

  • 1/4 c brown rice flour
  • 32g protein powder
  • 2 eggs, whole
  • 1/4 c unsweetened applesauce
  • 1/2 c plus 3 tbsp. unsweetened almond milk*
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/3 c frozen blueberries

Instructions

  1. Prepare a skillet or pancake pan with non-stick spray and turn on medium heat.
  2. Whisk together all dry ingredients. Add in eggs, applesauce, vanilla and milk and continue mixing until smooth. Fold in frozen berries.
  3. Cook pancakes 1/4 cup at a time. Cook until golden brown, flip and cook the other side.
  4. Top with blueberries and enjoy!

Notes

You may need more or less almond milk depending on the type of protein you use so keep that in mind and add it in 1/4 cup at time until you reach your desired consistency.

http://peanutbutterpluschocolate.com/healthy-blueberry-pancakes-paleo-and-gf/

 

 

 

Healthy Lemon Blueberry Donut Cakes

These healthy lemon blueberry treats are round like donuts yet taste like sweet delicious cakes. Okay, okay, maybe I tried to make donuts and filled the donut pan a little too full and the donut hole disappeared turning them into little cakes. No holes in these donuts means there’s a perfect spot to load your donut up with fruit or ice cream, although I prefer and recommend the latter.

 


 

Unlike most protein cake, these don’t lack moisture and still taste great the next day!

 

 

I used PEScience Gourmet Vanilla. Get 30% OFF using code PBCHOCO at checkout.

 

Healthy Lemon Blueberry Donut Cakes

Yield: 5 Donut-Cakes

Serving Size: 1 Donut-Cake

Calories per serving: 183

Fat per serving: 7g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Lemon Blueberry Donut Cakes

Deliciously healthy lemon-blueberry donut cakes. Perfect for topping with ice cream!

Ingredients

  • 1/2 c brown rice flour or gluten-free oat flour
  • 1/4 c almond flour, finely ground
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. light butter or coconut oil, melted
  • juice and zest of 1 lemon
  • 1 egg
  • 1/4 c granulated baking stevia
  • 1/4 c almond milk
  • 1/2 c frozen blueberries
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Glaze
  • 2 tbsp. vanilla protein powder
  • 1-2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a donut pan with non-stick spray - be generous!
  2. Place all dry ingredients into a mixer (flours, protein, stevia, baking soda and powder). Add in egg, melted butter or coconut oil and almond milk. Add lemon juice and zest and mix until light and fluffy.
  3. Fold in blueberries. Fill 5 donut molds with batter. Be sure to fill to the top! Bake donut-cakes for 15-16 minutes.
  4. Remove and let cool completely. Stir together glaze and drizzle over cakes.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

http://peanutbutterpluschocolate.com/healthy-lemon-blueberry-donut-cakes/

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

It’s not too late to bake a decadent [healthy] treat for your Valentine! I whipped up these gorgeous vegan brownies in just under 20 minutes!

 


 

I made these extra fudgy brownies using only whole food ingredients and PEScience protein powder. Vegan protein powders as well as whey powders are available with 30% OFF using my code PBCHOCO at checkout www.pescience.com

 

 

 

 

 

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

Yield: 9 brownies

Serving Size: 1 brownie

Calories per serving: 174

Fat per serving: 11g

Carbs per serving: 25g

Protein per serving: 6g

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

A healthy decadent chocolate fudge treat your valentine will love! Made using only whole food ingredients and packed with protein!

Ingredients

  • 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. desiccated coconut
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. avocado oil or coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water
  • 1/4 c baking stevia
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Chocolate Frosting
  • 3 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened cocoa powder
    Topping
  • 3 strawberries, diced and cut into hearts

Instructions

  1. Pre-heat oven to 325F and prepare an 8x8 inch baking dish or pan with parchment paper or non-stick spray.
  2. In a small dish, stir together ground flax and water and then set a side.
  3. Place all dry brownie ingredients into a mixer (flours, cocoa powder, protein powder, desiccated coconut, baking stevia, baking soda and baking powder) and mix until combined.
  4. Add in melted oil, flax mix (flax egg) and pumpkin and continue mixing until a dough forms.
  5. Press brownie dough evenly into the bottom of the pan and bake for 8 minutes.
  6. Remove and let cool. While cooling, whisk together your frosting ingredients until smooth and then pour the entire contents over brownies.
  7. Top frosting with cut out strawberries and place in the freezer for 30 minutes to harden.
  8. Remove from freezer and cut into 9 squares and serve.

Notes

Store in refrigerator

http://peanutbutterpluschocolate.com/healthy-chocolate-fudge-brownies-topped-with-strawberry-hearts/

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