Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: protein (page 1 of 14)

Healthy Chocolate Dipped Shortbread Cookies with Freeze Dried Strawberry Crumbles

 

 

Healthy shortbread cookies that are made gluten-free, vegan and high in protein–the triple threat of all cookies! And they look beautiful too!


 

 

 

These cookies are so versatile. They make a great snack in the morning with a cup of coffee but also taste just as great paired with a glass of red wine.

 

 

I used PEScience Frosted Chocolate Cupcake protein in this recipe. Get 30% OFF all PEScience products by using code PBCHOCO on their site www.pescience.com (vegan proteins also available).

 

 

 

 

Healthy Chocolate Dipped Shortbread Cookies with Freeze Dried Strawberry Crumbles

Yield: 14 Cookies

Serving Size: 1 Cookie

Calories per serving: 118

Fat per serving: 8g

Carbs per serving: 8g

Protein per serving: 4g

Healthy Chocolate Dipped Shortbread Cookies with Freeze Dried Strawberry Crumbles

Healthy Double Chocolate Shortbread Cookies Made Vegan, Gluten-Free, and High Protein!

Ingredients

  • 1 c almond flour (finely ground)
  • 1/4 c brown rice flour
  • 1/4 c ghee or butter
  • 1/4 c all natural sugar-free maple syrup (I used Joseph's)
  • 32g chocolate protein (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c unsweetened cocoa powder (I used Better Body Foods)
  • 1/4 tsp baking powder
  • 75g dark chocolate
  • 1 tsp coconut oil (I used Better Body Foods)
  • freeze dried strawberry crumbles

Instructions

  1. Preheat oven to 325F and prepare a baking sheet with parchment paper.
  2. Place the flours, protein powder, cocoa powder and baking powder into a bowl and mix until combined.
  3. Pour the dry ingredients into a mixer and then add the ghee and maple syrup. Beat using a paddle attachment until a dough forms. You can also place all cookie ingredients into a food processor if you don't have access to a mixer.
  4. Place down a pieces of parchment paper and roll dough out using a rolling pin until it's about 1/8" in thickness. Use a round cookie cutter to cut out cookies. You can also use the cap to a spice or a mason jar lid. Mine made 14 cookies.
  5. Bake cookies for 7 minutes. Remove and let cool.
  6. Once cooled, melt chocolate and coconut oil together. Dip half of each cookie into the chocolate and return it to the parchment paper. Sprinkle with freeze dried strawberry pieces. You can make these by blending freeze dried strawberries in a food processor or blender.
  7. Place cookie in the freezer for 20 minutes before serving. Store in the freezer or a cool place.
http://peanutbutterpluschocolate.com/healthy-chocolate-dipped-shortbread-cookies-with-freeze-dried-strawberry-crumbles/

Healthy Peanut Butter Protein Cookies

 

 

Utterly soft, melt in your mouth peanut butter cookies.


 

 

I love peanut butter but that’s not really a secret around my house. So when PEScience released their new Peanut Butter Cookie flavor protein powder, of course the first thing I made were peanut butter cookies.

 

 

Go to PEScience.com and get your 27-Serving tub for $19.99 using code PBCHOCO at checkout.

 

 

Healthy Peanut Butter Protein Cookies

Yield: 8 Cookies

Serving Size: 1 Cookie

Calories per serving: 215

Fat per serving: 12g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Peanut Butter Protein Cookies

Utterly soft, melt-in-your-mouth, peanut butter protein cookies.

Ingredients

  • 3/4 c all natural peanut butter, must be the drippy kind
  • 32g protein powder (I used PEScience Peanut Butter Cookie 30% off CODE PBCHOCO)
  • 1/4 c brown rice flour
  • 1/4 c coconut sugar or dry sweetener of choice
  • 1/4 c Truvia or dry sweetener of choice
  • 2 tbsp ground flax + 3 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • *Optional: 1 tbsp chocolate chips, 1 tbsp peanut butter chips, 1 tbsp peanuts

Instructions

  1. Preheat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a small bowl, stir together the ground flax and water, then set a side.
  3. Place the flour, protein powder, sweeteners and baking soda into a mixer and mix until combined. Add the peanut butter, flax + water mix and vanilla extract and mix using a paddle attachment. Mix until a dough forms.
  4. If you are adding the chocolate chips, peanut butter chips and peanuts, fold them in now.
  5. Separate dough into 8 evenly sized pieces and roll them into balls. Use the bottom of a glass cup to press the cookies flat.
  6. Bake cookies for 11 minutes. Remove and let cool completely before serving.

Notes

Macros calculated without optional chocolate chips, peanut butter chips and peanuts.

http://peanutbutterpluschocolate.com/healthy-peanut-butter-protein-cookies/

 

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. 🙂

 

 

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.com 

 

 

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 Raspberry Cheesecake Brownie Bites

I’ve been making quite a few different brownie variations lately. A few weeks ago I made Strawberry Heart Brownies and Peanut Butter Brownies. It’s safe to say I really love fudgy, decadent desserts! Today I made Chocolate Brownies topped with a no-bake Raspberry Cheesecake.

 


 

I used PEScience protein for both the brownie layer and the cheesecake layer. For the brownie layer I used Frosted Chocolate Cupcake and for the Cheesecake Layer I used Gourmet Vanilla. You can get 30% OFF all PEScience products (vegan powders available) using code PBCHOCO at checkout on their website.

 

Healthy Raspberry Cheesecake Brownie Bites

Yield: 20 Bites

Serving Size: 1 Bite

Calories per serving: 85

Fat per serving: 4g

Carbs per serving: 4g

Protein per serving: 5g

Healthy Raspberry Cheesecake Brownie Bites

Uber Fudgy Raspberry Cheesecake Brownie Bites!

Ingredients

    Brownie Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water or 1 egg + 1 egg white
  • 3 tbsp. baking stevia
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
    Cheesecake Layer
  • 4 oz fat free cream cheese
  • 1/4 c Greek yogurt
  • 32g vanilla protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. baking stevia
  • 1/4 c slightly thawed frozen raspberries

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 8-9 minutes. Don't over bake.
  6. Remove from oven and let cool. Once cooled, place the cream cheese, Greek yogurt, stevia and protein powder into a mixer and beat until fluffy.
  7. In a small bowl, crush the slightly thawed frozen raspberries and then fold them into the cheesecake mixture.
  8. Spread cheesecake mixture in an even layer over the brownies. Cover and place in the freezer for 2 hours before cutting into 20 squares and serving.
http://peanutbutterpluschocolate.com/healthy-raspberry-cheesecake-brownie-bites/

Healthy Chocolate Strawberry Protein Smoothie

 

 


A perfect substitution when you are craving a chocolate covered strawberry is this Chocolate Strawberry Protein Smoothie made using PEScience Gourmet Vanilla Protein and Frosted Chocolate Cupcake (vegan powders also available) and PESciece Frosted Chocolate Cupcake Protein. Get 30% OFF by using code PBCHOCO on their website.

 

 

Healthy Chocolate Banana Strawberry Protein Smoothie

Yield: 2 smoothies

Serving Size: 1 smoothie

Calories per serving: 151

Fat per serving: 4g

Carbs per serving: 16g

Protein per serving: 14g

Healthy Chocolate Banana Strawberry Protein Smoothie

A Healthy High Protein Chocolate Strawberry Smoothie.

Ingredients

  • 1/2 c frozen strawberries
  • 1/2 c frozen banana pieces
  • 32g protein powder (I used PEScience Gourmet Vanilla and Chocolate Frosted Cupcake)
  • 2 tbsp. unsweetened cocoa powder
  • 1 1/2 c unsweetened almond milk
  • 6 ice cubes

Instructions

  1. Place the strawberries, 16g protein powder, 3/4 c almond milk and 3 ice cubes in a blender on high until smooth. Pour contents between 2 glasses. Rinse blender and then place the frozen banana, 16g protein, cocoa powder, 3/4 c almond milk and 3 ice cubes into a blender on high until smooth.
  2. Top strawberry smoothie with chocolate banana smoothie and serve immediately.
http://peanutbutterpluschocolate.com/healthy-chocolate-strawberry-protein-smoothie/

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/

 

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.

http://peanutbutterpluschocolate.com/mixed-berry-smoothie-bowl-high-protein/

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/

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