Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: snack

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

 

Healthy Carrot Cake Banana Bread Loaf with Cream Cheese Frosting made gluten-free, high in protein and oil free!

 


 

 

Another day, another loaf. Today I put my carrots and my unused bananas to good use and made the most delicious loaf cake to snack on all week.

 

 

Topped with organic cream cheese frosting.

 

 

 

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Snack, Breakfast, Dessert

Yield: 12 Slices

Serving Size: 1 Slice

Calories per serving: 112

Fat per serving: 2g

Carbs per serving: 15g

Protein per serving: 7g

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

Healthy Carrot Cake Banana Bread Loaf Topped with Cream Cheese Icing.

Ingredients

  • 1 c brown rice flour (see notes for substitutions)
  • 64g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 ripe banana
  • 1 c grated carrots (about 2 large carrots)
  • 2 eggs, whole
  • 1/4 c unsweetened applesauce
  • 1/4 c all natural sugar-free maple syrup (see notes for substitutions)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
    Cream Cheese Frosting
  • 2 oz organic light cream cheese
  • 16g vanilla protein powder
  • 2 tbsp almond milk
  • 2 tbsp all natural sugar-free maple syrup (see notes for substitutions)

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place the banana, eggs, applesauce and grated carrots into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flour, protein, cinnamon, baking soda and powder. Pour your dry ingredients into the mixer and mix just until combined.
  4. Pour the batter into the loaf pan and bake for 38-42 minutes.
    For The Icing
  1. Place all ingredients into a food processor or blender until smooth, stopping to scrape the sides when needed.
  2. *For the decorative mini carrots, take 2 tablespoons of ready icing and place them into a bowl. Add yellow and red food coloring until you have reached your desired color. Pipe mini carrots onto loaf and finish with mint leaves.

Notes

Brown rice flour can be replaced with whole wheat flour or oat flour. Sugar-Free maple syrup can be replaced with pure maple syrup, honey or agave.

http://peanutbutterpluschocolate.com/healthy-carrot-cake-banana-loaf-with-cream-cheese-frosting/

 

 

Healthy Chocolate Coconut Covered Date Candies

 

Healthy Chocolate Coconut Covered Date Candies made vegan, gluten-free and made using only 6 ingredients!

 


 

I would probably say about 98% of all the recipes I pin on Pinterest never get made or even get a second look at but there was one recipe I stumbled on a few weeks ago and I just couldn’t get it out of my head.  Today, I finally decided to make this recipe–kind of. I changed it up a bit and since my scale was suddenly broken when I went to measure my ingredients (the original recipe is listed in grams) I had to just wing it. And for winging it, I have to say these tasty treats turned out pretty amazing. So amazing that I ate two before I went to the gym and two right when I got home from the gym! I hope to control myself for the rest of the evening.

 

 

The original recipe that I adapted mine from was found on Fanny The Foodie blog along with a million other delicious looking recipes that I hope to try soon!  She called hers “Healthy Lamington Bites” and as cool as that sounds, I don’t know what the heck that is! Until the day I travel to Australia and have a lamington bite for myself, I’ll call them Healthy Chocolate Coconut Covered Date Candies. 🙂

 

I used PEScience Gourmet Vanilla Select protein in this recipe. Get 30% off all products using code PBCHOCO.

 

Healthy Chocolate Coconut Covered Date Candies

Prep Time: 20 minutes

Category: dessert, snack

Yield: 9 Healthy Chocolate Coconut Covered Date Candies

Serving Size: 1 Healthy Chocolate Coconut Covered Date Candy

Calories per serving: 170

Fat per serving: 7g

Carbs per serving: 27g

Protein per serving: 5g

Healthy Chocolate Coconut Covered Date Candies

Healthy Chocolate Coconut Covered Date Candies

Ingredients

  • 1/3 c gluten-free oats
  • 9 medjool dates, pitted
  • 32g vanilla protein
  • 1/3 c sugar-free chocolate chips
  • 1 tsp coconut oil
  • 1/2 c unsweetened desiccated coconut

Instructions

  1. Place the oats, dates and protein powder into a food processor or high performing blender and blitz until a large dough ball forms.
  2. Using your hands, press the dough into a square about 5x5" and be sure it's evenly flat.
  3. Place in the freezer for about 10 minutes while you melt your chocolate and coconut oil together. Place the desiccated coconut into a shallow bowl and set a side.
  4. Remove dough from the freezer and cut into 9 evenly sized squares. Dip each square into the chocolate using a fork and let the excess chocolate drip off before placing the chocolate covered square into the desiccated coconut, rolling it around until it's completely covered. Once all the squares are coated in chocolate and covered in coconut, place them in the freezer for 20 minutes for chocolate to set before serving.
  5. Store in an airtight container in the refrigerator or a cool place.

Notes

For paleo sub coconut flour for the oats.

http://peanutbutterpluschocolate.com/healthy-chocolate-coconut-covered-date-candies/

 

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.

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

Pumpkin Hummus – Dip it or Spread it!

It’s only the beginning of September and I’ve already made quit a few posts using Fall flavors and I’m not about to stop. Today I had a hankering for a sweet pumpkin dip. I wanted it to be light and fluffy – not too dense so I opted out of grinding up nuts and using that as a base. Finally, I landed on BEANS (sorry to all my paleo followers) and made the most epic pumpkin hummus protein dip or spread…

 

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pumpkin-hummus-spread4      pumpkin-humms-spread8     pumpkin-hummus-spread3

Get 30% OFF all PEScience products (including this Snickerdoodle Protein Powder used in this recipe) by entering code PBCHOCO at checkout.

 

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pumpkin-hummus-spread2

Pumpkin Hummus – Dip it or Spread it!

Yield: about 20 servings

Serving Size: about 1 tablespoon

Calories per serving: 16

Fat per serving: 0g

Carbs per serving: 2g

Protein per serving: 2g

Pumpkin Hummus – Dip it or Spread it!

Ingredients

  • 1 box or can garbanzo beans
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 5 tbsp. unsweetened almond milk
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. sugar-free maple syrup or sticky syrup of choice
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice

Instructions

  1. Rinse your beans thoroughly. Rube them between your hands to remove the skins. This can be tedious but totally worth it.
  2. Once all skins are removed, place the beans in a food processor or high performing blender with the pumpkin puree until smooth.
  3. Add remaining ingredients and continue blending until all ingredients are incorporated.
  4. Enjoy as a dip or spread.
http://peanutbutterpluschocolate.com/pumpkin-hummus-dip-it-or-spread-it/

No Bake Coconut Brownie Energy Bites

Coconut Brownie Energy Bites
PALEO – GLUTEN FREE – VEGAN – HIGH PROTEIN

I’ve been a bit obsessed with my food processor lately or maybe I’ve just been enjoying not having to turn on my oven to create delicious and healthy treats!

I made these super healthy Coconut Brownie Energy Bites and it only took me about ten minutes from start to finish.

Try not to eat these all in one sitting. It’ll be tempting, trust me!


 

 

Coconut Brownie Energy Bites2          Coconut Brownie Energy Bites5         Coconut Brownie Energy Bites8

Coconut Brownie Energy Bites6

I used PEScience Chocolate Frosted Cupcake whey protein powder and it complimented this recipe very nicely. You can get 30% OFF all PEScience products by using code PBCHOCO on their website and they have VEGAN protein as well! Yay!

Coconut Brownie Energy Bites10

No Bake Coconut Brownie Energy Bites

Yield: 9 Energy Bites

Serving Size: 1 Energy Bite

Calories per serving: 92

Fat per serving: 3g

Carbs per serving: 14g

Protein per serving: 4g

No Bake Coconut Brownie Energy Bites

No Bake decadent high protein energy bites covered in desiccated coconut. A simple treat everyone will love!

Ingredients

  • 1/4 c raw almonds
  • 1/2 c dates, pitted and chopped
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. maple syrup or all natural sugar free maple syrup
  • 1 tbsp. unsweetened desiccated coconut plus more for rolling
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. almond butter
  • 1 tsp. vanilla extract

Instructions

  1. Before beginning, be sure your dates are fresh and soft. If your dates aren't soft, you can soak them in boiling water for 15 minutes.
  2. Once your dates are soft, cut them in half and remove the pits. Chop them into smaller pieces.
  3. Place all of your ingredients into a food processor or high performing blender.
  4. Blend on high until ingredients start to form a ball.
  5. Separate your mixture into 9 evenly sized balls. It helps if your hands are just slightly wet when rolling.
  6. Roll your brownie balls in your extra desiccated coconut until completely covered.
  7. Serve immediately or store in an airtight container.
  8. Enjoy!

Notes

Be sure to use vegan protein powder or sub with coconut flour for vegan or paleo.

http://peanutbutterpluschocolate.com/no-bake-coconut-brownie-energy-bites/

 

Healthy Peanut Butter Chocolate Protein Puppy Chow

Please tell me that I’m not the only one that’s addicted to 7-11 coffee. It’s a problem, I know–I’m dealing with it the best I know how (AKA, drinking it every single day of my life). But being an Exclusive Blend addict isn’t my only problem. Every time I walk into a 7-11 and head for their coffee bar ( yes, coffee bar, I needed to class it up a little) I am forced to walk past the snacks, which is impossible to avoid because they are EVERYWHERE. Every single day my eye is caught by one thing in particular, Muddy Buddies.

I decided today is the day that I make those delicious Muddy Buddies my own using my favorite peanut butter, a little chocolate and lots of protein powder!

Peanut-Butter-Chocolate-Puppy-Chow4


This super simple recipe will only take five minutes of your time and requires absolutely NO BAKING!  Yay!

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Peanut-Butter-Chocolate-Puppy-Chow

I used PEScience Chocolate Peanut Butter Cup whey protein to coat my puppy chow and I can only imagine Gourmet Vanilla Flavor or Milk Chocolate would also be amazing. Get 30% off PEScience products using code PBCHOCO.

Healthy Peanut Butter Chocolate Protein Puppy Chow

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 cups

Serving Size: 1/2 cup

Calories per serving: 182

Fat per serving: 8g

Carbs per serving: 19g

Protein per serving: 10g

Healthy Peanut Butter Chocolate Protein Puppy Chow

A healthy, high protein, crunchy snack in just five minutes.

Ingredients

  • 1/4 c peanut butter
  • 2 tbsp. dark chocolate chips
  • 1 tbsp. coconut oil
  • 1 tbsp. unsweetened cocoa powder
  • 3 c gluten free or whole wheat Chex (or cereal of choice)
  • 1/2 c protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)

Instructions

  1. In a microwave safe bowl, melt the peanut butter, coconut oil and chocolate chips together in 15 second intervals until smooth.
  2. Stir in cocoa powder.
  3. Place your Chex in a large bowl and pour your melted peanut butter mix over it.
  4. Use a spatula or wooden spoon to stir until the Chex are completely coated in the peanut butter.
  5. Pour your protein powder into the bowl and continue to stir until the protein is completely incorporated and coats all the cereal.
  6. Enjoy!

Notes

For vegan option use dairy free chocolate chips and vegan protein.

http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-protein-puppy-chow/

 

 

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