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 🙂 )

Powdered Peanut Butter Cups

DSC_1951As much as I love peanut butter, there’s a lot of fat–good fat–in it. And with as much as I consume peanut butter, my fat intake can get very high so I eat powdered peanut butter when I feel like I’m really going over board with my fats for the day.

Most peanut butter cups I make, I use real peanut butter and lots of coconut oil making it a delicious fat bomb of a dessert. Which don’t get me wrong, is totally healthy for you but if you are counting your macros, they can be difficult to fit in there.DSC_1967

Each peanut butter cup has about 158 calories, 7 carbs, 9g protein and only 11g fat which compared to a traditionally healthy peanut butter cup is significantly less.

Recipe serves 3.

Ingredients

Peanut Butter Layer

  • 1/4 c powdered peanut butter (I used Peanut Butter & Co)
  • 1 tbsp. vanilla protein powderDSC_1940
  • 1 tbsp. flour of choice (I used tapioca)
  • 1 tbsp. coconut oil (melted)
  • 3.5 tbsp. water (warm)

Chocolate Layer

  • 1/2 scoop chocolate protein
  • 1 tbsp. cocao powder
  • 1 tbsp. coconut oil (melted)
  • 2 tbsp. water (warm)

Directions

  1. Mix all peanut butter ingredients together until smooth.
  2. Pour 3/4 of the mix into the bottom of 3 cupcake liners.
  3. Mix all chocolate ingredients together.DSC_1931
  4. Pour all of the mix on top of the peanut butter layer.
  5. Spoon the remaining peanut butter mix into the center of the chocolate.
  6. Place in the freezer for 2 hours to harden.
  7. Let sit at room temperature for 5 minutes before serving.

Super Healthy Cookie Dough Brownie Bars

DSC_1835Super Duper Healthy Brownies Topped with Cookie Dough!

I wish I could start every blog post with those sweet sweet words–err healthy words. These brownies are so fudgy and dense; it’s hard to believe they are made from black beans and bananas and only 6g of fat in an entire brownie!

My blender hates me because I blend just about anything and everything but I have to say these brownies are well worth the death of my little Black and Decker. DSC_1844

Don’t forget to save this recipe on Pinterest so you don’t lose it! 🙂

Recipe serves 9. Macros per serving: 167 calories/23 carbs/ 6g fat/ 7g protein

IngredientsDSC_1841

Brownies:

  • 2 ripe bananas
  • 1 box black beans, rinsed (I use the Simply Balanced Target brand about 13oz)
  • 1/4 c coconut sugar
  • 1/2 scoop protein powder of choice (I used PEScience Cookies and Cream-get 25% off using code PBCHOCO)
  • 1/2 c cocoa powder
  • 1 tsp baking powder

Cookie Dough:

  • 1/4 c plus 2 tbsp. almond meal
  • 1/2 c plus 2 tbsp. oat flour
  • 2 tbsp. coconut sugarDSC_1860
  • 1/4 c powder peanut butter
  • 1 tbsp. coconut oil
  • 1 tbsp. maple syrup
  • 1 tbsp. water
  • 1 tbsp. mini chocolate chips

Directions

  1. Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper or non-stick spray.
  2. Place all brownie ingredients in a blender or food processor. Blend until smooth, stopping to scrape the sides when needed.
  3. Pour evenly into pan and bake for 25-28 minutes.
  4. Let brownies cool completely. If you absolutely can’t wait like me, you can place them in the freezer for 20 minutes.
  5. Once cooled, mix all dry ingredients for the cookie dough in a bowl. Add melted coconut oil and remaining ingredients. Mix until dough forms. Fold in chocolate chips.
  6. Press cookie dough evenly on top on the brownie, flatten with a spatula.
  7. Place in the freezer for 15 minutes to harden before cutting into 9 square and serving.*

*For more presentable brownies, cut off the edges before cutting into squares.

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

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.

Guilt Free Pumpkin Chocolate Chip Cookies

image2 (2)It’s the end of August. Which means it’s basically September. September comes before October and October means Fall. So basically, it’s totally okay that I am making Pumpkin Cookies on August 26th, right? Great! Now that that’s settled, here’s my recipe for completely guilt-free Pumpkin Chocolate Chip Cookies made with real pumpkin and protein powder. I was highly temped to half dip these bad boys in chocolate but they are lovely just the way they are–if you are feeling like a rebel, go a head and dip them!

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Ingredients

  • 3/4 c Oat Flour
  • 1/2 c Protein Powder (I used PEScience Snickerdoodle get 25% with code PBCHOCO)
  • 1/4 c Tapioca Flour
  • 1/2 c Pumpkin Puree
  • 2 tbsp. Coconut Sugar
  • 1 tbsp. Coconut Oil
  • 1 Egg
  • 1 tsp. Blackstrap Molasses
  • 1 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1 tsp. Baking Powder
  • 1/4 c Chocolate Chips

Directions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. In a bowl, mix oat flour, protein, coconut sugar, spices and baking powder.
  3. In another bowl whisk pumpkin, egg, melted coconut oil and molasses.
  4. Add the pumpkin mixture to the flours and stir until smooth.
  5. Fold in tapioca flour and chocolate chips, then place in the freezer for 5-10 minutes.
  6. Remove from the freezer and roll dough into ten 1-inch sized balls.
  7. Place balls on baking sheet and press flat. Bake for 9-11 minutes.
  8. Let cool completely before serving.

Notes: Wet your hands a bit if dough is too sticky for rolling. Store in an airtight container. Top with more chocolate chips before baking for a visually better looking cookie.

Chocolate Dipped Almond Butter Cookie Sandwich

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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 IMG_1606[1]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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Recipe

Cookie

  • 1.5 Scoops Snickerdoodle Protein Powder or your favorite protein
  • 1/2 c Almond Flour
  • 1/4 c Almond Milk or milk of choiceIMG_1609[1]
  • 2 tbsp. Oat Flour
  • 2 tbsp. Coconut Sugar
  • 2 tbsp. Coconut Oil
  • 1/2 tsp. Butter Extract

Almond Butter Filling

Chocolate

  • 1/4 c Dark Chocolate
  • 1 tbsp. Coconut Oil

Directions

  1. 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.
  2. Place cookies on a baking sheet lined with parchment paper and bake for 7 minutes at 350f.
  3. While cookies cool, melt almond butter and coconut oil together in a microwave safe bowl. Fold in protein powder until combined.
  4. Evenly distribute almond butter mix between six of the cookies and make a sandwich with the other six.
  5. 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).
  6. 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!

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!