Dark Chocolate Peppermint Candy Bars

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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.

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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.

Ingredients

  • 1.5 scoops Chocolate Protein Powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/2 c almond flourDSC_2093
  • 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)**

Directions

  1. Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper.
  2. Mix protein powder, almond flour, coconut sugar and cocao powder together.
  3. 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.
  4. Press dough evenly into the bottom of the pan and bake for 7-9 minutes.DSC_2110
  5. Let cool completely and then melt chocolate and pour over baked layer.
  6. Add sprinkles if desired.
  7. Place in the freezer for 20 minutes to harden before cutting into 16 squares and serving.

*Best if stored in the freezer (personal preference 🙂 )

Almond Butter Espresso Cookies

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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.

Ingredients:

  • 1/2 Buff Bake Coffee Almond Butter*** 10% off using code PBCHOCO
  • 1/4 c Coconut SugarDSC_2367
  • 1/2 Scoop Vanilla Whey Protein
  • 2 tbsp. Oat Flour
  • 1 Egg, large**

Directions

  1. Pre-heat oven to 350f.
  2. Mix all ingredients together until smooth.
  3. Roll dough into 13 even sized balls and place them on a baking sheet lined with parchment paper.
  4. Using a wet fork, press balls flat.
  5. Bake for 7 minutes.
  6. 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

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.

Raw Snickers Inspired Bars

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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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Ingredients

Chocolate Layer

Nougat Layer

Caramel Layer

  • 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

Peanut Layer

  • 1/4 cup Dry Roasted Peanuts (crushed)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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

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!

If you love this recipe, please Pin it using the PIN button at the bottom!!

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!

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.

Chocolate Chip Protein Square

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I know I have said this before but sometimes I find a product, fall in love with it and then use it ALL THE TIME! Right now I am currently obsessed with Abs Protein Pancake Mix and Nikki’s Coconut Butter.

I can’t even remember the last time I made pancakes with my Abs. And why would I when I can make protein squares?

This recipe makes 9 servings. Macros per square:

12p/9.5c/12f/190cal

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Recipe

Directions

In a bowl, mix together Abs, powdered peanut butter and vanilla whey. Add peanut butter, almond milk and vanilla. Mix until a dough forms. Press the chocolate chip dough into an 8×8 inch pan lined with parchment paper. Mix together coconut butter and chocolate protein powder and then spread evenly on top of the first layer. Sprinkle with peanuts. Place in the freezer for 10 minutes to harden and then cut into squares. Store in fridge or freezer. Enjoy!

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