Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: protein (page 1 of 13)

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.
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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.
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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!
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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.
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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.

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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.

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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.

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

Healthy Red Velvet Brownie

 

I found this adorably miniature iron skillet at Target last week and needless to say, I’m obsessed with baking desserts in it!

 


 

 

Since Valentine’s Day is just around the corner, I thought I would experiment with some red velvet flavored goodies – using my skillet of course!

 

 

These Healthy Red Velvet Brownies are gluten-free made using brown rice flour, almond flour and protein powder. I’d say the fudge factor on these little treats are a perfect ten! If you are looking for a deliciously healthy homemade Valentine’s gift, you can’t go wrong with these naturally colored red velvet brownies!

 

 

I used PEScience Cookies and Cream Select Protein but any vanilla or chocolate flavor will work. Get 30% OFF all PEScience products by using code PBCHOCO!

 

 

 

Healthy Red Velvet Brownie

Yield: 8 pieces

Serving Size: 1 piece

Calories per serving: 204

Fat per serving: 12g

Carbs per serving: 18g

Protein per serving: 7g

Healthy Red Velvet Brownie

Deliciously healthy naturally colored Red Velvet Brownies.

Ingredients

  • 1/2 brown rice flour
  • 1/2 c almond flour, finely ground
  • 32g protein powder (I used PEScience Cookies and Cream 30% off code PBCHOCO)
  • 2 tbsp. baking stevia or coconut sugar
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 2 tbsp. beet root powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 egg, whole
  • 1 egg yolk
  • 2 tbsp. white chocolate chips

Instructions

  1. Pre-heat oven to 325F and prepare a small iron skillet with non-stick spray and set a side.
  2. Place the almond flour, brown rice flour, stevia, protein, cocoa powder, beet root powder and baking soda/powder in a mixer until all dry ingredients are blended together. Add in egg, egg yolk, oil and vanilla then continue mixing until a thick dough forms. Fold in white chocolate chips.
  3. Press the dough evenly into the bottom of the skillet and bake for 10 minutes. Remove and let cool.
  4. Cut into 8 pieces and serve.
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http://peanutbutterpluschocolate.com/healthy-red-velvet-brownie/

 

 

 

Healthy Chocolate Peanut Butter Bars

If you are a lover of peanut butter and chocolate (especially together) then you need to make this recipe right this second. And be careful because it’s highly addictive!

 

 


 

This kind of dessert is the exact reason why I started a healthy dessert blog. A few years ago I followed a recipe for a healthy chocolate peanut butter bar and it was so delicious. I just couldn’t believe it was good for me so I had to share it with the world thus creating my Instagram which eventually led to a blog!

 

 

 

Healthy Chocolate Peanut Butter Bars

Yield: 16 bars

Serving Size: 1 bar

Calories per serving: 117

Fat per serving: 7g

Carbs per serving: 8g

Protein per serving: 6g

The best ever protein packed Chocolate Peanut Butter Bars! 117 calories each!

Ingredients

  • 1/2 c natural peanut butter
  • 48g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. sugar-free maple syrup
  • 3 tbsp. coconut flour
  • 3 tbsp. unsweetened almond milk
  • 1/2 c sugar-free chocolate chips
  • 2 tbsp. coconut oil
  • 1 tbsp. sugar-free maple syrup

Instructions

  1. Line an 8x8 inch pan with parchment paper.
  2. In a large bowl, stir together peanut butter, protein powder, coconut flour, milk and sugar-free maple syrup using a fork until a dough forms.
  3. Press dough evenly into the bottom of the pan and set a side.
  4. In a double boiler or microwave safe bowl, gently melt chocolate chips and coconut oil together. Stir in sugar-free maple syrup until you have a frosting like consistency.
  5. Use a rubber spatula to evenly spread chocolate over the peanut butter layer. Sprinkle with chocolate chips if desired.
  6. Place in the freezer for 30 minutes to set. Cut into 16 squares and enjoy!
  7. Store in an airtight container in the refrigerator.

Notes

For vegan use dairy-free chocolate chips.

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http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-bars/

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.

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http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

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