It’s been two days since Halloween and I have left pumpkin behind and have made lots of room for peppermint.
Good bye pumpkin; hello peppermint!
I’m starting off with Dark Chocolate Peppermint Candy Bars that I made on accident. They were suppose to be cookies and then the batter consistency just wasn’t right so I plopped them in a pan and baked them for a bit and voila! I had perfect little candy treats.
I was going to save these to add into my Holiday Dessert eBook that I sold last year but whatever, I want you guys to have recipes now, however, if you are interested in the eBook it’s only $1.99 and you can purchase it here. A few of the healthy dessert recipes from the book: Gingerbread Men, Peppermint Brownies, Pumpkin Roll and Copy-Cat Starbucks Cranberry Bliss Bars just to name a few.
- 1.5 scoops Chocolate Protein Powder (I used PEScience get 25% off using code PBCHOCO)
- 1/2 c almond flour
- 3 tbsp. oat flour
- 3 tbsp. coconut oil
- 3 tbsp. coconut sugar
- 2 tbsp. cocao powder
- 2-3 drops peppermint extract
- 1/4 dark chocolate chips (use enjoy life chocolate chips for vegan)**
- Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper.
- Mix protein powder, almond flour, coconut sugar and cocao powder together.
- Melt coconut oil and peppermint extract together and mix into flour mixture and stir until combined. Dough should be on the dryer side but still moldable.
- Press dough evenly into the bottom of the pan and bake for 7-9 minutes.
- Let cool completely and then melt chocolate and pour over baked layer.
- Add sprinkles if desired.
- Place in the freezer for 20 minutes to harden before cutting into 16 squares and serving.
*Best if stored in the freezer (personal preference 🙂 )
Why drink your coffee when you can eat it? Well, for 78 calories per cookie you can have your coffee and eat it too!
Go a head and indulge a little because these cookies are made with only 5 all natural ingredients and take only 10 minutes from start to finish.
I used Buff Bake Almond Butter-Coffee Flavored but I’m going to give you a substitute incase you don’t have this delicious flavor on hand. If aren’t a nut butter addict like I am (and have entire pantry dedicated to your precious flavored jars) but want to start a collection, you can get 10% off your Buff Bake order using code PBCHOCO.
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Macros per cookie: 78 calories, 4 carbs, 5g fat, 5g protein
Recipe makes 13 cookies.
- Pre-heat oven to 350f.
- Mix all ingredients together until smooth.
- Roll dough into 13 even sized balls and place them on a baking sheet lined with parchment paper.
- Using a wet fork, press balls flat.
- Bake for 7 minutes.
- Let cool and enjoy.
***Can sub Coffee Almond Butter with all natural almond butter mixed with 1-2 tsp. ground coffee or instant coffee
**Can sub with flax egg for vegan
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.
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Recipe makes 4 standard popsicles
- 3 Organic Peaches
- 1 scoop Vanilla Whey Protein (I used Quest Nutrition)
- 1/4 c Almond Milk
- Remove the skin and seed from two of the peaches and dice into small pieces, then freeze until solid.
- Blend frozen peaches until smooth. This can take about five minutes of blending and scraping the sides.
- Add almond milk and protein powder, then continue blending until smooth.
- Cut fresh peach into pieces and divide them up between the popsicle molds.
- Pour peach puree into each mold. Tap mold on counter to remove air pockets.
- Place in the freezer until completely solid.
- To remove the popsicles from the molds, run them under warm water.
Holy cow you guys! These almond butter stuffed shortbread cookies are to die for. I’ve been messing around with protein powder shortbread recipes for the last few days and I think I finally found one that I love. It has just enough crunch but also not too dry or chalky. I couldn’t have just a plain old shortbread cookie though, so I stuffed it with my favorite chia, flax Snickerdoodle Almond Spread from Buff Bake (get 10% off your order at buffbake.com using my code PBCHOCO). But I still wasn’t satisfied so I dipped them in some dark chocolate, thus creating the perfect cookie sandwich–boyfriend aprroved!
Sticking with a snickerdoodle theme, I used my favorite protein powder– Select Protein by PEScience, Snickerdoodle Flavor. You get 25% off your entire PEScience order by using my code PBCHOCO.
Recipe makes 6 sandwich cookies.
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- 1.5 Scoops Snickerdoodle Protein Powder or your favorite protein
- 1/2 c Almond Flour
- 1/4 c Almond Milk or milk of choice
- 2 tbsp. Oat Flour
- 2 tbsp. Coconut Sugar
- 2 tbsp. Coconut Oil
- 1/2 tsp. Butter Extract
Almond Butter Filling
- 1/4 c Dark Chocolate
- 1 tbsp. Coconut Oil
- Mix all dry ingredients for the cookies and then add the wet. Roll dough until it’s 1/4″ thick and cut into cookie shapes. Repeat until you have used all the dough. Mine made 12 cookies using about a 1 1/2″ cookie cutter.
- Place cookies on a baking sheet lined with parchment paper and bake for 7 minutes at 350f.
- While cookies cool, melt almond butter and coconut oil together in a microwave safe bowl. Fold in protein powder until combined.
- Evenly distribute almond butter mix between six of the cookies and make a sandwich with the other six.
- Melt chocolate and coconut oil in a microwave safe bowl. Spoon chocolate over half of the cookies and place them in the freezer until chocolate hardens (about 10 minutes).
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.
Peanut Butter Cookie Layer
- 1/2 c Coconut Flour
- 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
- 3/4 c Medjool Dates (pitted and diced)
- 1/4 c Natural Peanut Butter
- 2 tbsp. Coconut Oil
- 2 tbsp. Warm Water
- 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.
- 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)
- 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.
- 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.
- 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!
Gone are the days of Slurpees and candy bars. I grew up in Nevada where it gets up to 120 degrees in the summer time. After spending our mornings helping our dad sweep up his wood shop, we would take the five dollars we earned and buy Snicker Bars and wash them down with a blended soda.
I have since graduated from the Snickers bar. When I get that candy bar craving, a raw caramel slice always does the trick! These delicious fat bombs are only made with natural ingredients, and are dairy free and gluten free. I saw a recipe on peachypalete.com that inspired me to try making my own version and adapted these from her amazing recipe.
I used Buff Bake White Chocolate peanut butter in my recipe but you can use any peanut butter of choice. Get 10% off Buff Bake using my code PBCHOCO.
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- 3/4 cup Medjool Dates (pitted and diced)
- 1/4 cup Natural Peanut Butter (I used Buff Bake White Chocolate)
- 2 tbsp. Coconut Oil
- 2 tbsp. Warm Water
- 1/4 cup Dry Roasted Peanuts (crushed)
- For the chocolate layer, melt coconut oil and coconut butter in a microwave safe bowl for 15 seconds and mix in maple syrup. Whisk in cocoa powder. Pour chocolate into an 8×8 inch pan lined with parchment paper and place in the freezer while you prepare the nougat layer.
- In a microwave safe bowl, melt peanut butter and coconut butter and stir until well combined. Add maple syrup and stir well. Spread mixture over chocolate layer and return to the freezer while you prepare your caramel layer.
- Place dates, peanut butter and water in a high speed blender or food processor and pulse until smooth. Add coconut oil and pulse for another 10-20 seconds. Spread caramel layer over the nougat layer and sprinkle with crushed peanuts. Press them into the caramel layer a bit so they stick well.
- Place in the fridge (or freezer if you are like me and have zero patients) for at least an hour and then cut into 12 squares. Enjoy!
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!
- 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)
- 1/4 c Coconut Oil
- 2 tbsp. Maple Syrup
- 1/2 c Cocoa Powder
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.
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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PEANUT BUTTER LAYER
- 3 tbsp. Maple Syrup
- 3 tbsp. Coconut Oil
- 1/4 c plus 1 tbsp. Cocoa Powder
COOKIE DOUGH LAYER
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
I recently asked my Instagram followers what they wanted to see me bake more of and their responses consisted mostly of simple ‘No Bakes’ and ‘Cookies and Cream’ anything.
Most of my fudge recipes use flavored coconut butter and while yes, it’s delicious; I understand that getting a hold of a flavored jar of coconut butter is not easy–unless you buy it from the internet. So I set out to make some healthy and simple fudge using ingredients already found in your kitchen.
The most difficult part will be the cookies and cream. Luckily for me, I just made Guiltless Oreos a couple of days back. You can use my recipe. Another option would be to use Glutino Cookies (you can get them at whole foods) or even real Oreos–a couple pieces won’t kill ya!
- 1 Can Low Sodium Cannellini Beans or Garbanzo (I used organic Simply Balanced from Target and it comes in a box instead of a can)
- 1/2 Cup Smooth Natural Peanut Butter or Almond Butter
- 1 Scoop Vanilla Whey Protein or Vegan Protein of Choice (I used Quest Nutrition)
- 2 Crushed Oreos (my recipe, Glutino or real Oreos)
Rinse beans well and remove all the skins by rubbing beans between your hands. Once all the skins are removed, place beans in food processor or blender and pulse for 10 seconds. Add peanut butter and protein powder and continue pulsing until smooth and crumbly.
Fold in crushed cookies. You can use your hands to shape into squares and then chill in the fridge for two hours or line a 8×8 inch pan with parchment paper and evenly press all the dough flat, chill for 2 hours and then cut into squares. Both ways taste just as great!
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