I had this nice little intro I was planning on writing before this recipe but then I realized it doesn’t matter. The point of this post is that I made HEALTHY OREOS and they are sinfully delicious. They are made with all natural ingredients and they take less than 30 minutes to make. That’s all you need to know right? Oh yeah, they are gluten free!
- 1/2 Cup Almond Flour
- 1/2 Cup Oat Flour
- 1/2 Cup Cocoa Powder
- 1 Scoop Chocolate Protein Powder (I used Quest Nutrition)
- 2 tbsp. Corn Starch
- 2 tbsp. Coconut Sugar
- 3 tbsp. Sugar Free Maple Syrup (or agave or honey)
- 1 Whole Egg
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- 5 tbsp. Vanilla Cupcake Coconut Butter Nikkis Coconut Butter (or coconut butter with sweetener to taste)
- 2 tbsp. Vanilla Protein Powder (I used Quest Nutrition)
In a bowl mix flours, cocoa powder, corn starch, coconut sugar and baking soda together. Add maple syrup and vanilla extract and mix with a fork. Add egg and continue mixing until everything is combined. Separate cookie dough into 16 small balls and place on a baking sheet lined with parchment paper. Wet your finger so it doesn’t stick and press the balls flat. Bake for 4-5 minutes at 350 F. While cookies are cooling, mix coconut butter and vanilla protein powder together to make the filling. Once the cookies have cooled, spread the filling onto 8 cookies and sandwich it with another cookie. Enjoy with a nice cup of almond milk!
Pin with me! https://www.pinterest.com/pblovechocolate/
I recently discovered Nikki’s Coconut Butter–and I am obsessed! I love it so much I actually contemplated changing my blog name to “Coconut Butter Plus Chocolate” I mean, that’s how amazing this stuff is! Much like peanut butter you can spread it on anything. You can cook with it, bake with it and substitute it for any butter ingredient–just like peanut butter.
This recipe can be modified if you don’t have flavored Coconut Butter. There are many brands out there, I adore Sweet Spreads just as much. So if you don’t have the specific coconut butter, I will do my best to give you a substitute. (substitutions at bottom of page)
- 1/4 Cup Mint Chocolate Chip Coconut Butter
- 1/4 Cup Almond Butter
- 2 tbsp. Honey/Agave/Maple Syrup
- 2 tbsp. Vanilla Cake Batter Coconut Butter
- 1 tbsp. Mini Enjoy Life Chocolate Chips or Chips of Choice
- 1 tbsp. Sprinkles (optional)
Melt Mint Chocolate Chip Coconut Butter with almond butter and 1 tbsp. honey and then stir until well combined. Pour into 4 silicone cupcake molds and sprinkle evenly with chocolate chips. Melt together vanilla cupcake batter and 1 tbsp. honey and stir until combined. Pour vanilla mix into the center of the mint chocolate mix. Top with sprinkles and freeze for at least an hour before serving.
Mint Chocolate Chip Coconut Butter: 2 tbsp. coconut butter, 1 tbsp. honey, 1 tbsp. cocoa powder, 1 tbsp. coconut oil. (Mix melted coconut oil, honey and cocoa powder together and then add to coconut butter)
Vanilla Cake Batter Coconut Butter: 1 tbsp. coconut butter, 1/4 tsp. vanilla extract or vanilla bean, 1 tbsp. honey
It’s a popular known fact that coconut oil is great for moisturizing your hair and skin, but did you know that it can aide in weight-loss? Coconut oil has a long list of holistic benefits but it can also increase your energy expenditure, helping your burn more fat–especially in your abdominal area!
As soon as I learned that I could possibly lose more belly fat by consuming more coconut, I did what any person would do; I made peanut butter fudge with the main ingredient being coconut butter!
I get all of my ingredients from this wonderful site called VitaCost.com–they have the cheapest whole food ingredients and they deliver the next day!
- 1/2 Cup Coconut Butter
- 1/2 Cup Natural Peanut Butter
- 2 Tbsp. Organic Honey or Agave (vegan)
- Handful of Cocoa Nibs (sprinkling)
- Pinch of Sea salt (sprinkling)
Add all ingredients (except cocoa nibs and salt) to a glass bowl and place over a small pot of boiling water. Stir until combined. Remove from heat and pour evenly into 7 cupcake liners. Sprinkle with nibs and let cool in the refrigerator or freezer for 2 hours. Peel off liners and enjoy!
Try to keep it together, guys! I know, these pancakes look ridiculously delicious. I’m sure you are wondering how in the heck can these possibly be good for you, right? Well, it’s simple. This stack is made using all natural ingredients from a pre-packaged pancake mix! I never use packaged or boxed food that says things like “just add water” but this one was different. It was “just add almond milk and egg whites.”
I used Abs Chocolate Chip Protein Pancake and Waffle Mix and followed the directions: one scoop abs mix, 3/4 cup almond milk, 3/4 cup egg whites. Mix ingredients together and cook on medium heat. I also added 1 tbsp. ground flax seed for extra fiber.
The pancakes themselves are just about 200 calories but then I add all of that peanut butter and chocolate they ended up just under 300! How though? Are you ready for all of your peanut butter prayers to be answered? Powdered Peanut Butter. I named a blog after peanut butter so it’s probably pretty obvious that I have an addiction to it. And as you probably already know, peanut but is very high in fat. Yes, it’s the healthy fat but too much of anything is never a good thing. When I discovered PB2, my life changed. PB2 Bell Plantation was the first brand I tried and I loved it. There’s many powdered peanut butter brands on the market and honestly, I think they all taste very similar but the point is that you are getting 85% less calories and fat in comparison to regular peanut butter. PB2 you can get at target for around 5 bucks. Other brands you can get online for cheaper. I even heard you can get a big family size of PB Fit at Sam’s Club for 10 bucks. I always pick some up when I do a vitacost.com order.
My method: mix 2 tbsp. of powdered peanut butter with 1-2 tbsp. of water (depending on the consistency I am going for) and then add stevia and cinnamon to taste (sometimes if I’m feeling sassy I might add some chocolate protein powder to the mix). The chocolate drizzle in this photo is actually coconut butter. I used Dark Chocolate Fudge Coconut Butter by Nikki’s Coconut Butter.
Mix all recipe ingredients together. Prepare a pan with non-stick coconut oil spray and use a small cookie scoop to make 6 small pancakes cooked on medium heat until golden brown. Layer with peanut butter mixture and drizzle with coconut butter. Enjoy!
I absolutely love when things are simple and straight forward–especially recipes! I want all the ingredients to be in my kitchen ready to go. Let’s be honest, how often does that actually happen? Almost never, huh? Well, that’s about to change after you take a look at my next recipe: Almond Butter Breakfast Bars–using basic health food ingredients. If you are a health nut like me, you will have every single one of these ingredients in your cupboard and if you don’t, I will give you a great substitute!
I know eating healthy can get expensive so I wanted to share with you where I get all of my ingredients from: Vitacost.com. It’s an online super store and they sell everything health related: food, vitamins, supplements, protein bars and powders, diet products and even beauty and personal care. It’s the cheapest I have found and you can get everything in one big haul that’s delivered the next day!
- 1/2 Cup Old Fashion Oats
- 1/4 Cup Oat Flour (oats a in blender or food processor on high until finely ground)
- 1/4 Cup Protein Powder of Choice (I used a whey peanut protein)
- 1/4 Cup Ground Flax Seed
- 1/4 Cup plus 1 tbsp. Almond Butter (or nut butter of choice)
- 2 tbsp. Organic Honey (or agave/maple syrup)
- 1 tbsp. Water
- 1 tbsp. Coconut Oil
- 1 tbsp. Organic Honey (or agave/maple syrup)
- 1.5 tbsp. Cocoa Powder
- Cocoa Nibs for sprinkling (optional)
Oat layer: In a bowl mix together bar ingredients. Press dough evenly into a small loaf pan lined with parchment paper. Chocolate layer: Melt coconut oil and honey together. Add cocoa powder and mix until combined. Spread a thin layer of chocolate over the oat layer and sprinkle with cocoa nibs. Place in the freezer for an hour to harden. Cut into 4-6 bars and enjoy!
I was born and raised in a small town just outside of Las Vegas, NV, so I understand the desire for frozen foods when the summers are long and hot! I don’t know about you, but my “popsicle eating days without gaining a pound” are long gone. However, the cravings remain.
I found these adorable popsicle molds at Marshals for 6 bucks and I knew right away what I had to do. I needed to create a popsicle that was beneficial after a workout because that’s usually the time of day when I’m the hottest or sweatiest or just plain want something cold to eat.
Each popsicle has only 179 calories, 15 grams of protein, 9 grams of fat and only 6 carbohydrates (and that’s including the chocolate!).
So here it is, only four ingredients and you can easily adapt this recipe for different flavor popsicles by using your favorite protein.
- 1 Cup Unsweetened Almond Milk
- 1 Scoop Peanut Butter Protein Powder (I used Quest)
- 1/4 Cup 0% Greek Yogurt
- 4 tbsp. Dark Chocolate Fudge Coconut Butter (I used Nikki’s Coconut Butter)
Whisk together milk, protein powder and yogurt then pour into molds. The recipe should make about 4 popsicles depending the size of your molds. Freeze for at least 6 hours. Run molds under hot water for a few seconds before removing. Dip popsicles in semi melted coconut butter and returned to freezer for 5 minutes before serving. Optional: shredded coconut and chocolate chip garnish.
When I was a kid I remember going to the grocery store with my mom and we would always stop by the bakery so she could get my sister and I chocolate thumbprint cookies. They were magical and delicious. It was the cookie of my childhood. Now it seems like forever since I’ve heard anyone talk about a thumbprint cookie. I almost forgot they existed, until my mom mention a story that triggered my memory. I knew right then that my entire day would be spent trying to recreate the cookie from my past–a healthy version, of course!
Recipe makes 6 delicious-mouth watering-dangerously healthy cookies! For paleo use almond butter.
I got almost all of my ingredients from VitaCost.com
- 1/4 Cup Natural Peanut Butter
- 3 tbsp Coconut Flour
- 2 tbsp Coconut Sugar
- 1 tbsp Ground Flax
- 1 egg (Eliminate for vegan and double flax mixed with water)
- 1/2 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 Cup Dark Chocolate Chips (Enjoy life for vegan)
- 1 tsp Coconut Oil
- Sea Salt for sprinkling
- Sprinkles for rolling (optional but necessary)
Mix coconut flour, flax, sugar and baking powder together. Add peanut butter, vanilla and egg. Once everything is mixed together, use a cookie scoop to make 6 balls and roll them in sprinkles. Place balls on a baking sheet lined with parchment paper and press them down using the back of the cookie scoop, your thumb, a spoon or a melon baller–they all work perfectly. Bake for 7-8 minutes at 350f. While cookies are baking, melt chocolate chips and coconut oil. I used a small glass bowl over a smaller pot of boiling water. Fill your cookies with chocolate and let cool and enjoy!