Healthy Deep Dish Peanut Butter S’mores Cookie Pie–I know, it’s a mouthful but trust me, it’s worth every single bite!!! This cookie pie might just be the most delicious “healthy” dessert that I’ve ever made. I put “healthy” in quotations because yes, this […]
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 […]
Experimenting with healthy food is hands down my favorite past time; right after holding baby animals and well, actually eating the food I experiment with. I’m fairly new at baking with yeast. I usually just slap some healthy flours together, add some protein powder, definitely […]
Let’s talk cookie dough. I want to eat it at all the wrong times, like 2 o’clock in the morning when I can’t sleep. I really believe it has everything to do with being a woman because I have never met a man that would take a spoon to a tub of cookie […]
I’m just not over S’mores anything yet. In fact, I haven’t had enough. I think I need to go on a camping trip and really just get it out of my system. Until then I made this awesome pie to get me through my late night summer cravings.
I used PEScience Select protein powders to sweeten things up without having to add a bunch of sugar. It’s seriously the greatest replacement for most flours and sugars when you are baking light. 🙂
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Make this recipe vegan by using Vegan Protein Powder.
Scroll to the bottom for nutritional info.
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- 1 Box Cannellini Beans (rinsed)
- 1/4 c Natural Peanut Butter (I used Nut N’ More)
- 1 Scoop Snickerdoodle Protein Powder
- 1 tbsp. Molasses
- 1 tsp. Vanilla Extract
- 1/2 c Full Fat Coconut Milk (place the can in the refrigerator over night and scape the cream off of the top)
- 1 Scoop Milk Chocolate Protein Powder
- 2 tbsp. Cocoa Powder
- 2 tbsp. Coconut Oil
- 1 tbsp. Coconut Oil
- 1 tbsp. Maple Syrup
- 2 tbsp. Cocoa Powder
Pre-heat oven to 350f. Place all crust ingredients into a food processor or high performing blender and pulse until smooth. Press the crust into the bottom and the sides of an 8×8 inch round pan lined with parchment paper. Bake for 6 minutes. It will seem undercooked but will taste amazing–trust. Add the coconut milk to a mixer and whip it until it’s fluffy (about 30 seconds) add protein powder and cocoa powder. Slowly add melted coconut oil while the mixer is on. Spread your chocolate filling evenly over your crust. Add your next layer of marshmallow dip. For the final chocolate layer: Melt coconut oil and maple syrup together and then mix in cocoa powder. Pour over marshmallow dip and place in the fridge for 2 hours to harden. Enjoy!
It’s mid June, which means I am more than ready to roast some S’mores over an open fire. Until I get a weekend off to go camping I’m staying on track with my nutrition and enjoying a slice of my Low Carb S’mores Bars. Have you […]