Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

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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! 🙂



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!


    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)


  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.


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

Pumpkin Chocolate Chip Peanut Butter Protein Bars




Last night I came home to a package by a mysterious sender. It was a professional photography light set and the second I opened it I knew who it was from–my dad! Although, I haven’t figured out how to use it yet, I’m like a legit food photographer and blogger now. Thanks Dad, love you! Anyone with pro lighting tips, please send them my way!



I keep getting asked if these bars are filled with cream in the center and no, they aren’t. That’s PEANUT BUTTER! Seriously, I used White Chocolate flavored peanut butter by Buff Bake. Because it’s so rich, when I mixed it with coconut oil and maple syrup, it almost tastes like a sweet cream filled center. If you want to try Buff Bake, get 10% off your order by using code PBCHOCO.


Pumpkin Chocolate Chip Peanut Butter Protein Bars

Yield: 6

Serving Size: 1 square


    Pumpkin Layer
  • 1/4 c peanut butter
  • 1/4 c powdered peanut butter
  • 2 tbsp. pumpkin
  • 2 tbsp. coconut sugar
  • 1 tbsp. maple syrup*
  • 1 scoop vanilla protein powder (I used PEScience)
    Peanut Butter Cream Layer
  • 5 tbsp. natural peanut butter (I used White Chocolate Buff Bake)
  • 3 tbsp. coconut oil
  • 2 tbsp. maple syrup*
  • 1 tbsp. mini chocolate chips


  1. Mix all pumpkin layer ingredients together using a fork.
  2. Press half of the dough into the bottom of a small rectangle container lined with parchment paper. I just used a plastic container about 6x3 inches. Place in the freezer while you prepare your next layer.
  3. Melt all peanut butter cream layer ingredients together. Pour over pumpkin layer and return to freezer for 20 minutes to harden.
  4. Once solid, press remaining pumpkin layer ingredients evenly over peanut butter cream layer. Sprinkle with chocolate chips and return to freezer for another 20-30 minutes.
  5. Cut into 6 squares and enjoy.


*Can be replaced with honey, agave or any sticky syrup.


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