Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: glutenfree (page 1 of 7)

Healthy Double Chocolate Almond Butter Crispy Bars

 

I’ve got something a little different for you today but don’t worry I’m still sticking to my usual nutter butter and chocolate madness. Today I made chocolate almond butter (see what I did there) crispy bars and then slathered them in chocolate because whenever I get about 3/4 of the way finished with creating a recipe, I get a little unsure of myself and decided the best course of action is to just top it off with melted chocolate. This strategy usually works out well and in this case in particular it worked out really well!


 

 

In this recipe I used Erewhon’s organic brown rice crispy cereal that’s made gluten-free. I used this brand because it’s USDA organic, non GMO verified and low in sugar and fat.

 

 

I added protein powder to this recipe as per usual, however, it can easily be omitted if you don’t have on hand but keep in mind that the macros will change.

 

 

That crisp though!

 

Healthy Double Chocolate Almond Butter Crispy Bars

Yield: 8 Crispy Bars

Serving Size: 1 bar

Calories per serving: 294

Fat per serving: 22g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Double Chocolate Almond Butter Crispy Bars

Healthy Gluten-Free Double Chocolate Crispy Bars Using Erewhon Brown Rice Cereal.

Ingredients

    Crispy Bar
  • 2 c brown rice crispy cereal Erewhon Brand
  • 1/4 c almond butter
  • 2 tbsp. coconut oil, measured before melting
  • 32g chocolate protein powder
  • 1 tsp. vanilla extract
  • 1/4 c sugar-free chocolate chips
  • 1/4 c sugar-free maple syrup
    Chocolate
  • 3/4 c sugar-free chocolate chips
  • 1 tbsp. coconut oil, measured before melting
    Other
  • 1/4 c almond butter

Instructions

  1. Prepare an 8x8 inch pan with parchment paper and set a side.
  2. In a large bowl, stir together the rice crispy cereal and protein powder.
  3. In a microwave safe bowl, melt the chocolate and coconut oil together in 15 second intervals, stirring between each until chocolate is melted and smooth. Stir the almond butter and vanilla into the chocolate.
  4. Pour the chocolate mixture over the rice cereal mix and stir using a large spoon or rubber spatula. Stir until chocolate mixture has completely covered every piece of rice cereal.
  5. Once all the cereal is covered, press the mix evenly into the bottom of the prepared pan. Cover and place in the freezer for 2 hours. Remove from the freezer and cut into 8 bars. Spoon about a half of a tablespoon of almond butter over each bar then place them on wire rack.
  6. Melt 3/4 cup chocolate and coconut oil in a microwave safe bowl until smooth. Spoon chocolate over each bar until completely covered. Return bars to the freezer for hour before serving.
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-double-chocolate-almond-butter-crispy-bars/

 

 

Mixed Berry Smoothie Bowl {High Protein}

 

This is literally my second smoothie bowl ever! I know, I’m so late to the party and really I have no excuse because these bowls are amazing!


 

 

Last week I was at the mall and decided to try my very first smoothie bowl. I went simple and ordered a acai bowl complete with bananas, strawberries and granola on top. And just like that, my new breakfast obsession was born. Smoothie bowls from a trendy juice joint can get expensive so today I made my own bowl using frozen berries, almond milk, protein powder and then topped it with granola, fresh berries and chia seeds!

 

 

I used PEScience Gourmet Vanilla because it tastes like ice cream! You can get it for 30% OFF by using code PBCHOCO on their website www.pescience.com

 

Mixed Berry Smoothie Bowl {High Protein}

Yield: 1 bowl

Serving Size: 1 bowl

Calories per serving: 263

Fat per serving: 3g

Carbs per serving: 35g

Protein per serving: 27g

Mixed Berry Smoothie Bowl {High Protein}

A healthy, high protein breakfast smoothie topped with granola, chia seeds and fresh berries.

Ingredients

  • 1.5 c frozen mixed berries
  • 1/2 c almond milk
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
    Toppings
  • fresh blueberries
  • fresh blackberries
  • fresh raspberries
  • chia seeds
  • granola

Instructions

  1. Place the frozen berries, protein and almond milk in a blender on high until smooth.
  2. Pour in a bowl and decorate with toppings.
  3. Enjoy with a spoon!

Notes

Macros calculated before toppings.

Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/mixed-berry-smoothie-bowl-high-protein/

Healthy Buckwheat Banana Berry Muffins

 

Take those overly ripe bananas and turn them into something delicious! Today I was feeling a little adventurous so instead of making plain old banana bread, I made buckwheat berry banana bread with added protein!


 

 

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

 

 

 

Healthy Buckwheat Banana Berry Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 18g

Protein per serving: 5g

Healthy Buckwheat Banana Berry Muffins

A healthy breakfast to make a head of time! Buckwheat berry banana protein muffins!

Ingredients

  • 3 overly ripe bananas
  • 1 c brown rice flour or whole wheat flour
  • 1/4 c buckwheat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 eggs
  • 1/3 c Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c frozen berries

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with non-stick spray and set a side.
  2. Place the bananas in a mixer or mash with a fork. Stir in eggs, yogurt and vanilla until smooth.
  3. In a separate bowl, stir together flours, protein, baking soda and baking powder. Add your dry ingredients to your wet, mixing until completely incorporated.
  4. Fold in frozen berries.
  5. Fill 12 muffin molds with batter and bake for 22-24 minutes. Let cool and serve.
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-buckwheat-banana-berry-muffins/

Healthy Peanut Butter Protein Granola

 

High protein granola made using gluten-free oats, all natural peanut butter and PEScience Select Protein Powder. I also added some chia seeds and cocao nibs for good measure.  🙂


 

 

Adorable golden spoon from Target for less than 2 bucks!

 

 

I used Nuts ‘N More Toffee Crunch peanut butter because it’s not only the BEST peanut butter I have ever had but it also has the best macros! Amazing macros means more peanut butter for less calories! Score!

 

Healthy Peanut Butter Protein Granola

Yield: 6 servings

Serving Size: 1/6 recipe

Calories per serving: 231

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 11g

Healthy Peanut Butter Protein Granola

Healthy, high-protein, gluten-free peanut butter granola with chia seeds and cocao nibs. Perfectly paired with cold almond milk!

Ingredients

  • 1 c gluten-free old fashion oats
  • 1 c gluten-free quick oats
  • 1/4 c sugar-free maple syrup
  • 1/4 c all natural peanut butter
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 2 tbsp. avocado oil or coconut oil, melted
  • 1 tbsp. cocao nibs
  • 1 tbsp. chia seeds
  • 1 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper and set a side.
  2. In a large bowl, stir together all dry ingredients: oats, protein, cocao nibs and chia seeds and set a side.
  3. In a microwave safe bowl, stir together peanut butter, maple syrup, vanilla and oil until smooth. If peanut butter is too tough to stir, microwave first for 5-10 seconds.
  4. Stir your peanut butter mixture into your dry ingredients. Stir until all the oats are evenly coated.
  5. Use your hands to spread oats on the baking sheet, breaking them up into small, evenly sized clumps.
  6. Bake for 22-25 minutes, stopping half way to gently stir the granola. Let the granola cool completely before serving.
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-peanut-butter-protein-granola/

 

Chocolate Pretzel Peanut Butter Cups

 

If you are looking for a sweet and salty treat with simple ingredients you can find in your kitchen then look no further because these peanut butter cups are like no other! They quick, easy, sugar-free, gluten-free and best of all absolutely delicious!


 

 

 

 

        

 

 

Chocolate Pretzel Peanut Butter Cups

Yield: 3 Peanut Butter Cups

Serving Size: 1 Peanut Butter Cup

Chocolate Pretzel Peanut Butter Cups

Quick and easy, sweet and salty, deliciously healthy Chocolate Pretzel Peanut Butter Cups.

Ingredients

  • 3/4 c sugar-free chocolate chips (I used Lily's)
  • 3 tbsp. natural peanut butter (I used Nuts 'N More)
  • 2 tsp. coconut oil
  • 3 gluten free mini pretzels
  • flaked sea salt for sprinkling

Instructions

  1. Prepare a muffin tin with 3 cupcake liners.
  2. In a double boiler, gently melt chocolate chips and coconut oil. Place a spoonful of chocolate into the bottom of the cupcake liners.
  3. In the center of the chocolate, dollop one tablespoon of peanut butter in each cupcake liner.
  4. Cover with remaining chocolate.
  5. Gently place a pretzel in the center of each peanut butter cup.
  6. Place in the freezer for 30 minutes before sprinkling with sea salt and serving.

Notes

Macros were not calculated for this recipe.

Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/chocolate-pretzel-peanut-butter-cups/

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

Healthy Breakfast Protein Shake

 

Coffee + Protein + Oats = Breakfast


 

The Ultimate Breakfast Protein Shake

Yield: 1 Shake

Serving Size: 1 Shake

Calories per serving: 354

Fat per serving: 20g

Carbs per serving: 16g

Protein per serving: 30g

The Ultimate Breakfast Protein Shake

A healthy protein shake to keep you going throughout the day!

Ingredients

  • 3/4 c cashew milk
  • 1/4 c coffee, cold
  • 8-10 cashews
  • 2 tbsp. gluten-free oats
  • 1/2 tbsp. chia seeds
  • 1/2 tbsp. cocao nibs
  • 32g protein powder (I used PEScience Cookies and Cream 30% OFF code PBCHOCO)
  • 6-7 ice cubes

Instructions

  1. Place all ingredients into a blender on high until smooth!
  2. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-breakfast-protein-shake/

 

Healthy Chocolate Dipped Almond Shortbread Cookie Dunkers

Today is one of my favorite days of the year – National Cookie Day!

 

almond-shortbread-cookies9


 

Who says cookies have to be round? I prefer them in rectangles that are perfect for dipping!

 

almond-shortbread-cookies10

 

These chocolate dipped shortbread cookies are healthy, gluten-free, paleo and made with no added sugar! Win!

 

almond-shortbread-cookies7

 

almond-shortbread-cookies4

 

Dunk away because these cookies are only 90 calories each!

 

almond-shortbread-cookies6

 

almond-shortbread-cookies

Healthy Chocolate Dipped Almond Shortbread Cookie Dunkers

Yield: 10 Cookies

Serving Size: 1 Cookie

Calories per serving: 90

Fat per serving: 6g

Carbs per serving: 5g

Protein per serving: 4g

Healthy Chocolate Dipped Almond Shortbread Cookie Dunkers

Deliciously healthy chocolate dipped shortbread cookies with almonds. Paleo and Gluten-Free!

Ingredients

  • 1/2 c finely ground almond flour
  • 32g protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 tbsp. tapioca flour
  • 2 tbsp. desiccated coconut, unsweetened
  • 2 tbsp. all natural sugar-free maple syrup or sticky syrup of choice
  • 2 tbsp. unsweetened almond milk, room temperature
  • 1 tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 30g sugar-free chocolate, melted
  • 1-2 tbsp. slivered almonds

Instructions

  1. Pre-heat oven to 350F and prepare a small baking dish with non-stick spray. I used a glass dish about 6x6 inches.
  2. In a large bowl, stir together the flours, protein, desiccated coconut, baking powder and salt.
  3. In another bowl, stir together the melted coconut oil, syrup, vanilla and almond milk.
  4. Pour your wet ingredients into your dry and mix until a dough forms.
  5. Press the dough evenly into the bottom of your baking dish.
  6. Bake for 14 minutes. Remove from oven and cut the shortbread into 10 evenly sized rectangles.
  7. Place rectangles on a baking sheet and bake for 5 minutes.
  8. Remove and let cool.
  9. Once cooled, dip cookies in melted chocolate and place on a wire rack. Sprinkle with slivered almonds and place in the freezer for 5 minutes or until chocolate hardens.
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-chocolate-dipped-almond-shortbread-cookie-dunkers/

 

Healthy Gingerbread Men {Vegan & Gluten-Free}

WARNING: The following Gingerbread Men Cookie Recipe is highly addictive. I’m not going to lie; I’ve had a few of these cookies today and I just can’t seem to stop. HELP ME!

 
gingerbread-men4

 


If your self control is better than mine and you are looking for the ultimate vegan gingerbread man cookie to bake this weekend, look no further because these adorable little cookies will hit the spot. Crunchy on the outside with a chewy center – hands down the best holiday cookie I’ve made this year!

 

gingerbread-men2

 

These perfect little cut out cookies are just as delicious without chocolate as they are decorated. I dipped half of my gingerbread men in chocolate and left the other half to dip in my morning coffee!

 

gingerbread-men3

 

If you have been following me for a while then you know that I put protein powder in just about everything. I’m on-the-go a lot and by adding PEScience to food helps to ensure that I’m getting my daily protein and it tastes amazing! PEScience protein powders are available in whey and vegan. Get 30% OFF using code PBCHOCO at PEScience.com

 

Healthy Gingerbread Men {Vegan & Gluten-Free}

Yield: 10 cookies

Serving Size: 1 cookie

Calories per serving: 113

Fat per serving: 5g

Carbs per serving: 11g

Protein per serving: 6g

Healthy Gingerbread Men {Vegan & Gluten-Free}

The ULTIMATE healthy gingerbread man cookie! Made vegan and gluten-free!

Ingredients

  • 3/4 c almond flour
  • 1/2 c oat flour, gluten-free (can sub for almond flour if desired)
  • 1 tbsp. tapioca flour + more for rolling
  • 34g protein powder (I used PEScience 30% off code PBCHOCO)
  • 3 tbsp. coconut sugar
  • 2 tbsp. molasses
  • 1 tbsp. all natural sugar-free maple syrup
  • 1 tbsp. ground flax + 2 1/2 tbsp. water
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • pinch salt

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  2. In a small bowl, stir together the ground flax and water and let sit for 5 minutes.
  3. Once the five minutes are up, add the molasses, maple syrup and vanilla extract to your flax mixture and stir until completely incorporated. Set aside.
  4. In a large bowl, sift together almond flour, oat flour, tapioca flour, protein, coconut sugar, spices and salt.
  5. Pour your wet ingredients into your dry ingredients bowl and mix with a fork until a dough forms.
  6. Dust a clean surface with tapioca flour - be generous.
  7. Roll out dough until it's about 1/8" thick. Dust with more flour as needed.
  8. Spray a cookie cutter with non-stick spray and cut out gingerbread man shapes.
  9. Repeat until you have used all the dough.
  10. Place cookies on baking sheet and bake for 8 minutes.
  11. Let cool before decorating.
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-gingerbread-men-vegan-gluten-free/

 

 

Paleo Pumpkin Chocolate Chip Banana Bread

Still not over pumpkin? Me either.

 

pumpkin-banana-bread3


 

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

 

pumpkin-banana-bread10

 

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.

 

pumpkin-banana-bread

 

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! 🙂

 

pumpkin-banana-bread5       pumpkin-banana-bread4      pumpkin-banana-bread6     pumpkin-banana-bread11

 

 

Paleo Pumpkin Chocolate Chip Banana Bread

10 minutes

38 minutes

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.

Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/paleo-pumpkin-chocolate-chip-banana-bread/

Older posts
Follow by Email
Facebook
Share
Pinterest
Instagram
Inline
Inline