Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: sprinkles (page 1 of 2)

Healthy Chocolate Vanilla Cake in a Jar

Take your cake anywhere with this incredibly delicious [and healthy] cake in a jar!

 

It makes a perfect gift.


 

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Or heck, throw it in your purse for a late night snack.

 

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Healthy Chocolate Vanilla Cake in a Jar

Yield: 2 standard mason jars or 4 small mason jars

Serving Size: 1/4 of a standard mason jar

Calories per serving: 205

Fat per serving: 7g

Carbs per serving: 22g

Protein per serving: 14g

Healthy Chocolate Vanilla Cake in a Jar

Deliciously healthy chocolate and vanilla cake to take with you on the go!

Ingredients

    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Vanilla Cake
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. unsweetened apple sauce
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1 egg, whole
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tbsp. sprinkles (optional)

Instructions

  1. Pre-heat oven to 350F and prepare 2 standard size or 4 small mason jars with non-stick spray and set aside.
  2. In a large bowl, sift all your dry chocolate cake ingredients together.
  3. In another bowl, whisk together your eggs, sticky syrup and pumpkin until smooth then combine your wet ingredients with your dry ingredients until smooth.
  4. Pour your chocolate batter into a zip-lock bag or piping bag and set aside.
  5. In a large bowl, sift all your dry vanilla cake ingredients together.
  6. In another bowl, whisk together your eggs, sticky syrup and apple sauce until smooth then combine your wet ingredients with your dry ingredients until smooth.
  7. Pour your vanilla batter into a zip-lock bag or piping bag and set aside.
  8. Cut off the corner of each bag of batter and pipe a thin chocolate layer on the bottom of the mason jars then pipe vanilla batter and then more chocolate. Repeat until you have used all of the batter.
  9. Your mason jars should not be more than half full.
  10. Place the jars in the center of the oven on a baking sheet.
  11. Bake for 30-32 minutes.
  12. Let cool before topping with whipped cream and sprinkles.

Notes

Macros counted using sugar-free maple syrup

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http://peanutbutterpluschocolate.com/healthy-chocolate-vanilla-cake-in-a-jar/

Healthy Chocolate Cupcakes with Chocolate Frosting

 

PEScience just recently released a new whey protein Select flavor: Frosted Chocolate Cupcake and  it’s safe to say that I am obsessed! So naturally, I had to make chocolate cupcakes using this new protein flavor.

These decadent cupcakes are topped with chocolate greek yogurt frosting and that makes them double chocolate. Yay! Cupcakes for the win!


Cupcakes, chocolate, sprinkles–what else could you possible want in a healthy dessert!?

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Here’s the cupcakes when they were just muffins. Naked and waiting to be frosted.

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Then I got really sassy and decided to add more chocolate. This time, chocolate protein cookies made from a BUP bar.

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Get 30% OFF all PEscience products using discount code PBCHOCO at checkout.

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Healthy Chocolate Cupcakes with Chocolate Frosting

Yield: 4 cupcakes

Serving Size: 1 cupcake

Calories per serving: 150

Fat per serving: 6g

Carbs per serving: 13g

Protein per serving: 17g

Healthy Chocolate Cupcakes with Chocolate Frosting

Chocolate cupcakes made healthy using whole food ingredients and protein powder.

Ingredients

  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour
  • 2 tbsp. coconut sugar
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/4 c unsweetened almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 egg, whole
    Frosting
  • 3/4 c greek yogurt
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with non-stick spray.
  2. In a large bowl, mix together all dry cupcake ingredients.
  3. Whisk in remaining ingredients until smooth.
  4. Pour an even amount of batter into 4 cupcake molds.
  5. Bake for 14-17 minutes and let cool.
  6. Once cooled, stir together your frosting ingredients and place the frosting into a piping bag.
  7. Decorate cupcakes and top with sprinkles if desired.
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http://peanutbutterpluschocolate.com/healthy-chocolate-cupcakes-with-chocolate-frosting/

 

 

Healthy Funfetti Cinnamon Rolls

Spinkles just make life a little more colorful.

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That gooey inside though.

Healthy Funfetti Cinnamon Rolls

Yield: 7 Cinnamon Rolls

Serving Size: 1 Cinnamon Roll

Calories per serving: 169

Fat per serving: 5g

Carbs per serving: 20g

Protein per serving: 10g

Healthy Funfetti Cinnamon Rolls

Ingredients

  • 1 c whole wheat flour or gluten free flour
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1/2 c protein powder (I used PEScience Snickerdoodle get 30% off using code PBCHOCO)
  • 1 c unsweetened almond milk or milk of choice
  • 1 tbsp. butter (I used Smart Balance)* can be replaced with coconut butter or oil
  • 1 packet active dry yeast
  • 1 tsp. vanilla extract
  • 1/2 tsp. stevia
    Filling
  • 1/4 c butter (I used Smart Balance) can be replaced with coconut butter or oil
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tsp. cinnamon
  • 1 tbsp. sprinkles
    Glaze
  • 3 tbsp. sugar free powder sugar
  • almond milk until you reach a desired consistency

Instructions

  1. In a small pot, warm your milk and butter on low heat just until luke warm. If you your milk is too hot, let is sit for 10 minutes.
  2. In a large bowl, mix together the flours, protein powder and stevia.
  3. Whisk yeast into milk/butter mixture until completely incorporated then stir into the flour mix until a dough forms.
  4. Use your hands to kneed the dough for about a minute.
  5. Roll the dough into a ball, leave it in the bowl, cover with a kitchen towel and place it in a warm place for 30-45 minutes. (I just kept mine on top of the oven while it pre-heated)
  6. Pre-heat oven to 375F.
  7. Once the dough has sat for 30-45 minutes roll it out until it's about 1/4" thick in thin rectangular shape.
  8. Melt your butter, cocnut sugar and cinnamon together and brush it on top of your dough and top with sprinkles.
  9. Starting with the wide end, roll the dough tightly into a log.
  10. Cut the dough into 1 inch slices and lay them in your pan.
  11. Bake for 15-17 minutes or until golden brown.
  12. Whisk glaze ingredients together and drizzle over cinnamon rolls.
  13. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-funfetti-cinnamon-rolls/

Heathy Strawberry Crumble Cheesecake Bars

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Heathy Strawberry Crumble Cheesecake Bars

Yield: 12 bars

Serving Size: 1 bar

Calories per serving: 116

Fat per serving: 5g

Carbs per serving: 10g

Protein per serving: 7g

Heathy Strawberry Crumble Cheesecake Bars

Ingredients

    First Layer and Crumble
  • 1/2 c oat flour or whole wheat flour
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 3 tbsp. unsweetened applesauce
  • 2 tbsp. baking stevia or sweetener of choice
  • 1/4 c coconut oil (I used Better Body Foods)
  • 3 tbsp. agave (I used Better Body Foods)
  • 1 egg
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • *optional 1 tbsp. sprinkles
    Cheesecake
  • 3/4 c greek yogurt
  • 1/4 c fatfree cream cheese
  • 3 tbsp. egg whites
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla)
  • 2 large strawberries
  • 1 tsp. stevia
  • 1 tsp. vanilla extract (I used Better Body Foods)

Instructions

  1. Pre-heat oven to 325f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.
  2. In a bowl, mix together all "crumble" dry ingredients.
  3. Melt the coconut oil and agave together and then add it to the dry mix using a fork to stir.
  4. Add remaining ingredients and continue mixing until a dough forms.
  5. Press half of the dough into the bottom of your baking pan and set a side.
  6. Blend all cheesecake ingredients together until smooth and pour into your baking pan over the first layer.
  7. Drop remaining dough in clumps over the cheesecake.
  8. Bake for 28-34 minutes or until a toothpick comes out fairly clean.
  9. Place in the fridge for 1 hour before cutting into 12 bars and serving.
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http://peanutbutterpluschocolate.com/heathy-strawberry-crumble-cheesecake-bars/

Healthy Sugar Cookie Fudge

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Healthy Sugar Cookie Fudge

Yield: 30 pieces

Serving Size: 1 piece

Calories per serving: 24

Fat per serving: 1g

Carbs per serving: 3g

Protein per serving: 1.5g

Healthy Sugar Cookie Fudge

Ingredients

  • 1 box sugar fee pudding mix (I used Jell-O Cheesecake Sugar Free Fat Free)
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla)
  • 1/2 c coconut flour (I used Better Body Foods)
  • 3/4 c unsweetened applesuace
  • 2 tbsp. vitafiber or sticky syrup (agave/honey/brown rice syrup)
  • 1 tbsp. coconut oil, melted (I used Better Body Foods)
  • 1 egg
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • stevia to taste
  • sprinkles (optional)

Instructions

  1. Pre-heat oven to 325f and prepare an 8x8 inch baking pan with non-stick spray.
  2. In a bowl, mix together all the dry ingredients.
  3. Add the wet ingredients and mix using a fork until a dough forms.
  4. Press the dough evenly into the pan and bake for 6-8 minutes.
  5. Let cool and place in the freezer for 30 minutes before cutting into 30 squares and serving.
  6. If storing in the freezer, let thaw for 10 minutes before serving.
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http://peanutbutterpluschocolate.com/healthy-sugar-cookie-fudge/

Funfetti Protein Waffles {Low Carb + Low Fat}

Last week my waffle maker finally gave out–it had enough of my food experiments and literally just stopped cooking.  As I lay my old Belgian waffle maker to rest (or toss it in the trash),  I am celebrating the life of my new  “toaster” size waffle maker by making healthy, low fat, low carb and super delicious Funfetti Waffles.

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A close up for good measure.

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Funfetti Protein Waffles {Low Carb + Low Fat}

5 minutes

10 minutes

15 minutes

Yield: 2 small waffles or 1 large Belgian waffle

Serving Size: 2 small waffles or 1 large Belgian waffle

Calories per serving: 241

Fat per serving: 10

Carbs per serving: 12

Protein per serving: 34

Funfetti Protein Waffles {Low Carb + Low Fat}

Ingredients

  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 2 tbsp. coconut flour (I used Better Body Foods)
  • 1 egg
  • 1 tsp. baking powder
  • 1/2 c almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tbsp. sprinkles
    Toppings (optional)
  • 1 tbsp. powdered peanut butter (Better Body Foods) plus 1 tbsp. vanilla protein powder mixed with enough water to form a pourable consistency
  • diced strawberries
  • diced banana
  • blueberries
  • blackberries

Instructions

  1. Spray waffle iron with non-stick spray and turn on medium-high heat (if you have a heat setting).
  2. In a bowl, mix all dry ingredients together then add remaining ingredients.
  3. Whisk in until smooth.
  4. Pour batter into the center of the waffle iron until covered.
  5. Cook until golden brown and crispy. Mine took about 7 minutes.

Notes

Macros with all toppings: 317cal/ 11f/ 27c/ 38p

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http://peanutbutterpluschocolate.com/funfetti-protein-waffles-low-carb-low-fat/

Double Chocolate Cookie Dough Sandwich

My Chocolate Cracker Cookie recipe plus my Cookie Dough recipe came together and dipped themselves in dark chocolate and sprinkles.

I may or may not have eaten all of these in one day…

At least they are healthy, right?

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Double Chocolate Cookie Dough Sandwich

Double Chocolate Cookie Dough Sandwich

Ingredients

    Chocolate Cracker Cookies
  • 1/4 c plus 2 tbsp. whole wheat flour
  • 1/4 c unsweetened cocoa powder
  • 1/4 c milk chocolate protein powder (I used PEScience 25% off using code PBCHOCO)
  • 1/4 c vitafiber syrup or 3 tbsp. sticky syrup (honey/agave/maple syrup)
  • 3 tbsp. coconut sugar
  • 2 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened apple sauce
  • 1 tbsp. melted coconut oil (measured before melting)
    Cookie Dough
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1 tbsp. powder peanut butter (I used Peanut & Co Mighty Nut Vanilla)
  • 1 scoop vanilla protein powder (I used PESience)
  • 2 tbsp. vitafiber or sticky syrup*
  • 1 tbsp. coconut oil
  • 2 tbsp. water
  • 1 tbsp. mini chocolate chips
    Chocolate
  • 1/4 c dark chocolate
  • 1 tsp. coconut oil
    Topping
  • sprinkles
  • chopped nuts

Instructions

    Chocolate Cookie Crackers
  1. 1.Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. 2.In a large bowl, mix together all dry ingredients.
  3. 3.Add remaining ingredients and mix with a fork until a dough forms.
  4. 4.Roll dough out until it's 1/8 inch thick.
  5. 5.Using a knife, cut 1 1/2 inch squares. Dough should make 13-15 squares.
  6. 6.Use a fork to poke holes in the dough so the crackers don't rise much.
  7. 7.Transfer cut outs to the baking sheet and bake for 7-9 minutes.
  8. 8.Crackers will be soft when you first remove them from the oven but will harden once they cool completely.
    Cookie Dough
  1. 1.Mix all dry ingredients together.
  2. 2.Melt coconut oil, vitafiber or syrup and water together in a microwave safe bowl. (Microwave on high for 5 seconds, stir, microwave for another 5 seconds and stir)
  3. 3.Add to dry ingredients and mix using a fork until dough forms.
  4. 4.Fold in chocolate chips.
    Chocolate
  1. Place chocolate and coconut oil in a microwave safe bowl in 10 second intervals, stirring every time you stop until melted.
    Assembly
  1. Divide cookie dough into 4 even balls and place each cookie dough ball between 2 chocolate cracker cookies.
  2. Place the cookie dough sandwiches in the freezer while you melt the chocolate.
  3. Dip half of the cookie dough sandwich in chocolate and let the excess chocolate drip before placing it on piece of parchment paper.
  4. Once all the sandwiches are dipped in chocolate, let them sit for 2-3 minutes before decorating with sprinkles or nuts.
  5. Return to freezer for 15 minutes to harden before serving.
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http://peanutbutterpluschocolate.com/double-chocolate-cookie-dough-sandwich/

Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

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It’s a cake! It’s a cookie! It’s pie! It’s everything and you just need to go make this right now!

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Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

Yield: 8 Cookie Slices

Serving Size: 1 Slice

Calories per serving: 265

Fat per serving: 16

Carbs per serving: 30

Protein per serving: 4

Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

Ingredients

  • 1 c oat flour
  • 1/2 c brown rice flour
  • 3 tbsp. tapioca flour
  • 1 tbsp. coconut sugar or sweetener of choice
  • 1/4 c plus 1 tbsp. vitafiber syrup or sticky syrup (honey/agave)
  • 1/2 c coconut oil
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2-3 tbsp. dark chocolate chips
  • sprinkles

Instructions

  1. Pre-heat oven to 350f and prepare a 8-inch baking pan with parchment paper or non stick spray.
  2. Gently melt coconut oil, vanilla extract and syrup together in a microwave safe bowl and set aside.
  3. Mix together the flours, coconut sugar and baking powder.
  4. Add the coconut oil mixture to the flour mixture and use a fork to mix until a dough forms.
  5. Add egg yolk and continue mixing.
  6. Fold in chocolate chips.
  7. Press dough evenly into the bottom of your prepared baking pan.
  8. Top with sprinkles.
  9. Bake for 12-14 minutes.
  10. Remove from oven but do not remove the cookie from the pan. Let it sit until it cools completely before removing.
  11. Serve and enjoy!
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http://peanutbutterpluschocolate.com/healthy-deep-dish-chocolate-chip-cookie-birthday-cake-pie/

Healthy Brownie Batter Dip for One

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Use a cracker, a cookie, a chip, a spoon, heck even your finger–just do your thing.

No judgment here.


I used VitaFiber syrup in this brownie dip. If you haven’t tried it yet, you are missing out. It’s a ZERO sugar HIGH fiber natural sweetener. I like to use it in place of honey, agave, maple syrup or any sticky sweeteners I use when baking.

You can replace this syrup with sugar free maple syrup or any other sticky sweetener for this recipe.

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It’s okay to lick the bowl clean…

 

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Tastes best when using a salty dipping utensil.

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Brownie Batter Dip for One

Yield: 1

Serving Size: 1

Calories per serving: 362

Fat per serving: 12

Carbs per serving: 45

Protein per serving: 31

Ingredients

  • 1/4 c oat flour or flour of choice
  • 1/4 c unsweetened cocoa powder
  • 1 scoop vanilla protein or chocolate protein powder (I used PEScience)
  • 2 tbsp. pumpkin puree
  • 2 tbsp. light cream cheese
  • 2 tbsp. vitafiber or sticky syrup
  • 3 tbsp. almond milk or milk of choice
  • sprinkles

Instructions

  1. Mix all dry ingredients together.
  2. Add remaining ingredients.
  3. Top with sprinkles.
Recipe Management Powered by Zip Recipes Plugin
http://peanutbutterpluschocolate.com/healthy-brownie-batter-dip-for-one/

No-Bake Chocolate Berry Protein Cheesecakes

IMG_0063[1]Happy Independence Day America! To celebrate I made baby no-bake  cheesecakes using some of my favorite products and I added some sprinkles for fun.

I wanted to get this post out to you today so I haven’t had time to calculate the macros. I will try and update it this weekend or possibly today if I have time before work. Stay safe on this 4th of July! xo

Recipe

Chocolate/White Chocolate Layer:IMG_0056[1]


Cheesecake Layer

  • 6oz Fat Free Greek Yogurt (I used Fage)
  • 1 Scoop Strawberry Protein Powder (Vanilla Flavor will also work)
  • 2 tbsp Freeze Dried Berries (fresh will also work)

Crumble Layer:

Directions

Line 5 cupcake tins with papers and divide the sprinkles up evenly in the bottoms. Drizzle vanilla coconut butter over the sprinkles and place the cupcake liners in the freezer to firm up while you mix the chocolate. Melt cocoa coconut oil and honey together, then stir in cocoa powder. Remove the cupcake liners from the freezer. Divide the chocolate evenly between the liners and return to the freezer while you prepare the cheesecake layer. Mix together yogurt, protein powder and crushed dried berries. Divide the yogurt mix evenly on top of the chilled chocolate layer. Mix together all crumble layer ingredients. Then using your hands, sprinkle crumble pieces over the yogurt layer until it’s covered completely. Press the crumble pieces down and into the yogurt layer as much as possible. Return to the freezer for at least 2 hours before serving. Store in freezer but let them sit at room temperature for 10 minutes before enjoying.

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