Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

DSC_2046I heard it’s National Pumpkin Day so I made these protein packed Pumpkin Maple Cream Cheese Whoopie Pies. Just kidding, I lied, I made them because it’s less than one week until Halloween and I am unnecessarily baking pumpkin treats to satisfy my inner chic.

These little pumpkin delights were made using protein powder but if you don’t care for high protein desserts, just sub with your favorite flour.

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Ingredients

Pumpkin Cookies

  • 1/2 c pure pumpkin
  • 1/2 c tapioca flour
  • 1/4 c coconut flour
  • 1.4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle flavor get 25% off using code PBCHOCO)
  • 1 tsp. baking powderDSC_2041
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 egg, large

Maple Cream Cheese Frosting:

  • 2 tbsp. light cream cheese
  • 3 tsp. maple syrup
  • 1/4 c plus 2 tbsp. protein powder or flour of choice

Directions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all dry cookie ingredients together and then add wet. Mix until smooth.
  3. Using a cookie scoop, scoop 8 cookie balls onto the parchment paper. These wont spread out much so they can be fairly close together. DSC_2047
  4. Wet your finger tips a bit and press cookies slightly flat.
  5. Bake cookies for 7 minutes.
  6. While cooling, whip all frosting ingredients together.
  7. Place frosting in a piping bag if desired or using a spreader, spread about 1 tablespoon of frosting onto the bottom of 4 of the cookies.
  8. Sandwich with remaining cookies to create the whoopie pie.

Pumpkin Greek Yogurt Cheesecake Bars

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Healthy pumpkin cheesecake bars with a gingerbread cookie crust and topped with a decadent layer of homemade chocolate because how the heck else are you going to eat protein cheesecake?

I used Snickerdoodle PEScience Select Protein Powder because oh my god, snickerdoodle and pumpkin were made to be together! I’m sure vanilla flavored protein will also work but you can get 25% off PEScience orders using code PBCHOCO 🙂

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Recipe makes 12 bars.

Ingredients:

Gingerbread Crust:DSC_2230

  • 1/2 c almond flour
  • 1 scoop snickerdoodle protein powder
  • 1.5 tbsp. coconut sugar
  • 1 tbsp. blackstrap molasses
  • 2 tbsp. almond milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 packet stevia

Pumpkin Cheesecake:

Chocolate Layer:

  • 1/3 c unsweetened cocoa powder
  • 1/4 c coconut oil
  • 1/4 c maple syrup (or honey/agave)

Directions

  1. Pre-heat oven to 300f and prepare an 8×8 inch pan with parchment paper.
  2. In a small bowl, use a fork to mix all gingerbread ingredients together. Roll dough into a ball and press flat into the bottom of the pan. (If dough is too sticky, add a few tablespoons of oat flour)
  3. Place all cheesecake ingredients in a blender and pulse until smooth. Pour over crust and bake for 50-60 minutes or until firm.
  4. Let cool completely. While cooling, melt chocolate ingredients together and pour over cheesecake. Place in the fridge for at least 2 hours before cutting into squares and serving.

Three Ingredients Peaches and Cream Popsicles

 

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Someone help me–I can’t stop making healthy popsicles!

These deliciously creamy Peaches and Cream Popsicles only have 3 ingredients and can easily be made vegan by substituting the vanilla whey protein powder with full fat coconut milk or vegan protein powder.

If you love this recipe, please Pin it on Pinterest using the buttom at the bottom 🙂

Ingredients

Recipe makes 4 standard popsicles

  • 3 Organic Peaches image3[1]
  • 1 scoop Vanilla Whey Protein (I used Quest Nutrition)
  • 1/4 c Almond Milk

Directions

  1. Remove the skin and seed from two of the peaches and dice into small pieces, then freeze until solid. image1 (2)
  2. Blend frozen peaches until smooth. This can take about five minutes of blending and scraping the sides.
  3. Add almond milk and protein powder, then continue blending until smooth.
  4. Cut fresh peach into pieces and divide them up between the popsicle molds.
  5. Pour peach puree into each mold. Tap mold on counter to remove air pockets.
  6. Place in the freezer until completely solid.
  7. To remove the popsicles from the molds, run them under warm water.

 

Four Layer Caramel Ice Cream Bars (vegan, gluten-free)

IMG_1537[1]I absolutely LOVE raw, vegan desserts and I’m a true advocate for eating clean. I  believe that the body thrives best off of whole, natural, and unprocessed foods. This four layer ice cream bar will knock your socks off and make you feel good about eating dessert!

Some people have asked me about the macros for these bars and to be honest, when I make a vegan dessert, I never calculate the macros. The fat and calorie content will be very high. But don’t forget these are all good fats from coconut and peanuts. Coconut oil actually helps promote weight loss, so don’t be afraid of the good fats! I wouldn’t recommend eating an entire tray of these, but one or two pieces will only do the body good!

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***If you have a nut allergy, try replacing the peanut butter with Tahini.

Recipe

Peanut Butter Cookie Layer

  • 1/2 c Coconut FlourIMG_1536[1]
  • 1/2 c Oat Flour (gluten free)
  • 1/4 c Coconut Sugar
  • 1/2 c Smooth Natural Peanut Butter
  • 1 tbsp. Golden Flax Meal
  • 2 tbsp. Nikki’s Vanilla Cake Batter Coconut Butter (or plain coconut butter)
  • 1 tbsp. Unsweetened Vanilla Almond Milk
  • 1 tbsp. Pure Maple Syrup (or agave)
  • 1/2 tsp. Vanilla Extract

Ice Cream Layer

  • 2-3 Frozen Bananas (the riper the better)
  • 2 tbsp. Unsweetened Vanilla Almond Milk

Caramel Layer

  • 3/4 c Medjool Dates (pitted and diced)
  • 1/4 c Natural Peanut Butter
  • 2 tbsp. Coconut Oil
  • 2 tbsp. Warm Water

Chocolate Layer

Directions

  1. For the peanut butter layer, mix all dry ingredients together and then add wet ingredients. Mix until dough forms (should be a bit crumbly but not too dry). Press all but 1/4 c dough into the bottom of an 8×8 inch pan lined with parchment paper. Save the 1/4 c for topping. Place the pan in the freezer while you prepare the ice cream layer.
  2. Blend frozen bananas and almond milk until you have a puree. I used my blender but a food processor also works. Be patient and keep scraping the sides and blending, it will happen! (I diced mine into tiny pieces before blending to help with the process)
  3. Pour ice cream layer over the peanut butter cookie layer and spread evenly. Place in the freezer for 30 minutes to an hour or until firm.
  4. Blend caramel layer in a food processor or blender. Again, be patient, keep scraping the sides, it will become a puree. Spread caramel over ice cream layer and return to the freezer while you prepare your chocolate layer.
  5. In a microwave safe bowl or in a double boiler, melt coconut butter, oil, and maple syrup together. Whisk in cocoa powder. Pour chocolate over the caramel layer, sprinkle with remaining dough and return the freezer for 2 hours before slicing into 12 bars. Enjoy!

Chocolate Peanut Butter Protein Cupcakes

DSC_0456Chocolate and peanut butter, what more could you possibly want? How about making it a high protein cupcake and then you will be speaking my language!

I used my favorite Milk Chocolate Protein Powder from PEScience Select Protein and topped my cupcakes with a Nuts ‘N More Coconut Peanut Butter crosshatch. By the way, if you are a peanut butter connoisseur then you will absolutely love Nuts ‘N More. It’s so creamy and delicious, I just can’t even begin to explain to you the goodness that is Nuts ‘N More.

On with the recipe…

Recipe

  • 2 Scoops Milk Chocolate Protein Powder (get 25% of your PEScience order with code PBCHOCO)DSC_0428
  • 1/2 c Almond Milk
  • 1/4 c Greek Yogurt
  • 1/4 c Oat Flour
  • 1/4 c Coconut Flour
  • 1/2 c Egg Whites
  • 2 tbsp. Cocoa Powder
  • 1 tbsp. Peanut Butter (I used Nuts ‘N More)
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Baking Soda

Crosshatch

  • 1/2 c Peanut Butter (I used Nuts ‘N More)

Directions

  1. Pre-Heat oven to 350f and prepare a cupcake pan with cupcake liners.
  2. Mix all dry ingredients together and then add wet.
  3. Divide cupcake mix up between 6-8 cupcake liners.
  4. Bake for 19-21 minutes or until a toothpick comes out clean.
  5. Once cooled, place peanut butter in a piping bag or Ziploc bag and snip the corner. Createcross hatch.

Chocolate Raspberry No Bake Cheesecakes

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You know what the greatest thing about making your own frozen dessert is? It lasts for freaking ever! If you were to open my freezer right now, your dessert options would be endless. Whenever you want to serve one of these Chocolate Raspberry Cheesecakes, just remove from the freezer, let it sit for about 10 minutes at room temperature and then cut into bite size pieces! Make them, store them and then enjoy them whenever you want in the next six months! 🙂

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Recipe

  • 1/4 c Unsweetened Shredded CoconutIMG_1412[1]
  • 3 tbsp. Coconut Oil
  • 1 Scoop Vanilla Protein Powder (I used Quest Nutrition)
  • 1 c Almond Milk
  • 1/4 c Fat Free Cream Cheese
  • 1/4 c Raspberries plus more for decorating
  • 2 tbsp. Mini Chocolate Chips

Directions

1. In a high speed blender, blend shredded coconut, 2 tbsp. coconut oil, protein powder, almond milk and cream cheese together until smooth. You make need to stop to scrape the sides.

2. Pour half of the cheesecake filling into 6 silicone cups or cupcake liners. Add raspberries to the remaining cheesecake filling and blend until smooth. Pour raspberry layer on top of the vanilla layer. Decorate with raspberries.

3. In a microwave safe bowl, melt chocolate chips and 1 tbsp. coconut oil together. Using a spoon, drizzle chocolate over the raspberry cheesecakes. Place in the freezer for at least 2 hours before serving. Enjoy!

Banana Peanut Butter Ice Cream Bars with an Oatmeal Crust

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I have this problem where every single time I go to the grocery store I buy a handle of bananas and they get too ripe by the time I can eat them. I’m not just going to throw them away–so I freeze them. Lately, it has become this issue with my roommates because there is literally bananas falling out of the freezer when we open it. Today I decided to be a good housemate and make a little room for Jeff’s Hot Pockets by making myself some Nicecream (banana ice cream). Plain old banana ice cream is too boring for me, I need layers and crusts and stuff or I just won’t feel satisfied, ya dig? Behold Banana Peanut Butter Ice Cream bars with an Oatmeal Cookie Dough Crust. I may have added a little protein powder to the ice cream part 😉 but it can be completely eliminated and taste just as great.

For the peanut butter layer I used Nuts N’ More. I honestly have to say it is my favorite peanut butter on the planet and I might actually cry real tears when I run out of the jars they were kind enough to send me (because I will be spending my own money to buy a hundred more jars).

You can get 25% off any PEScience product like the Milk Chocolate Protein Powder I used by using the code PBCHOCO.

I was able to purchase almost every single ingredient I used in this recipe from VitaCost.com. If you haven’t heard of it, it is truly one of the easiest and most cost effective ways to get all of your health food products in one haul. AND the best part is that is delivered the next day to your front door! I am always impressed with their quickness, I don’t know how they do it!

Recipe

Oatmeal CrustIMG_1058[1]

  • 1/2 c Quick Oats (GF)
  • 1/4 c Oat Flour
  • 1/4 c Peanut Butter Slim (powdered peanut butter)
  • 1/4 c Maple Syrup
  • 1/4 c Almond Milk

Ice Cream Layer

Peanut Butter Layer

  • 1/4 c Natural Peanut Butter (I used Nuts N’ More Toffee Crunch)

Chocolate Layer

  • 1/4 c Coconut Oil
  • 2 tbsp. Maple Syrup
  • 1/2 c Cocoa Powder

Directions

In a bowl mix together all oatmeal layer ingredients using a fork. Press the dough flat into an 8×8 inch pan lined with parchment paper. Using a food processor or a high performing blender, pulse bananas until you have an ice cream like texture. It can take a couple minutes but be patient it will happen. Add in protein and peanut butter and pulse until well combined. Pour your ice cream layer over the oatmeal crust and place in the freezer for 20 minutes to harden a bit. Once hardened, spread an even layer of peanut butter over the ice cream and return to the freezer while you make the chocolate. Melt coconut oil and maple syrup together and then mix in cocoa powder. Pour over peanut butter layer and let set in the freezer for 4-6 hours before slicing into squares and serving. Makes 12 Ice Cream Bars.

Cookie Dough Peanut Butter Cups

IMG_0989[1]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 dough for hours. Like, they prefer cookie dough actually cooked and made into cookies–who does that?

The other day I was on a mission to prove to my boyfriend that uncooked cookies a.k.a. cookie dough, can be a beautiful thing. So I went to Pinterest to find the greatest cookie dough recipe I could. I found a Chocolate Chip Cookie Dough Brownie recipe by Recipe Girl and I knew it would be the one that would win my boyfriends approval. This brownie recipe is loaded with refined sugar, butter, flour, ya know, all of those things that taste so good but look so bad in a mini skirt. After watching my boyfriend devour these, I knew I needed to make myself a delicious but HEALTHY alternative thus inspired Cookie Dough Peanut Butter Cups.

I got used Nuts N’ More High Protein Peanut Butter in this recipe because it’s made with all natural ingredients and has less fat and more protein than regular peanut butter. The rest of the ingredients I got from VitaCost.com.

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Recipe

PEANUT BUTTER LAYER

CHOCOLATE LAYER

  • 3 tbsp. Maple Syrup
  • 3 tbsp. Coconut Oil
  • 1/4 c plus 1 tbsp. Cocoa Powder

COOKIE DOUGH LAYER

Directions

Line a cupcake pan with 5 cupcake paper liners and set aside. Melt peanut butter and coconut oil together, stir well and divide evenly between the 5 cupcake liners. Place them in the freezer to harden while you prepare the chocolate layer. Melt maple syrup and coconut oil together and stir in cocoa powder. Pour chocolate later over the peanut butter layer and return to the freezer to harden while you prepare the cookie dough layer. Mix flour, protein powder and salt together. Add remaining ingredients until well combined. Divide the cookie dough between the 5 cupcake liners and press the dough over the chocolate layer. Optional: garnish with chocolate chips and peanut butter drizzle. Freezer for at least 1 hour before serving. Enjoy!

361 calories/ 22g fat/ 31 cabs/ 12g protein

Skinny S’mores Pie

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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. 🙂

Get 30% your entire PEScience order using my code: PBCHOCO

Make this recipe vegan by using Vegan Protein Powder.

Scroll to the bottom for nutritional info.

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Recipe

CRUSTIMG_0481[1]

CHOCOLATE FILLING

  • 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

MARSHMELLOW LAYER

CHOCOLATE TOPPING

  • 1 tbsp. Coconut Oil
  • 1 tbsp. Maple Syrup
  • 2 tbsp. Cocoa Powder

Directions

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!

Nutritional Info
Servings Per Recipe: 8
Calories: 178.2
Total Fat:11.9 g
Cholesterol:3.8 mg
Sodium:106.7 mg
Total Carbs:8.9 g
Dietary Fiber:1.5 g
Protein: 8.6

Low Carb Choco Taco

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Totally guilt-free ice cream tacos! I’m just going to go a head and pat myself on the back for this one! This morning I could hear the ice cream man coming down the street and the food devil in my ear was screaming at me to run out side and hail him down for a Choco Taco. It was a good thing I had just gotten out of the shower, sitting in a towel and scrolling through Instagram because my food devil would have won if I was wearing at least some underpants.

FU food devil, I made my own and they are absolutely delicious and I don’t feel so bad for having two. For 238 calories, 10g fat, 12g protein and 23 carbs, you can afford to have two, too!

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RecipeIMG_0150[1]

  • 1 c Arctic Zero Frozen Dessert (you can sub your own frozen banana blended ice cream but macros will change)
  • 2 Sprouted Grain Tortillas (I used Ezekiel)
  • 1/2 Scoop Milk Chocolate Protein Powder (I used PEScience get 30% off all products using my code: PBCHOCO)
  • 2 tbsp. Vanilla Cupcake Coconut Butter (I used Nikki’s)
  • Sprinkles

Directions

Pre-Heat oven to 350f. Using a cupcake pan, flip it upside down and place folded tortillas between the cups to keep them up right and folded while baking. Bake for 5 minutes. While cooling, place the ice cream in a piping bag or plastic bag and cut the tip about 3/4 of an inch. Pipe half of the ice cream into one taco and half into the other. Place them in the freezer while you prepare your chocolate. Mix chocolate protein powder with water, 1 tbsp. at a time until you reach a pourable consistency (not too runny). Drizzle chocolate over tacos. Return to the freezer. Melt coconut butter and stir well. Pour 1 tbsp. over each taco and then decorate with sprinkles. Let them set in the freezer for 5 minutes or until the chocolate and vanilla harden. Enjoy!