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 🙂 )
I suppose heaven is made up of big beds with fluffy body pillows, puppies and giant balls of cookie dough–that are actually good for you!
Well, I’m not going wait to find out if my predictions are too so I made this gigantic ball of cookie dough to hold me over.
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- 1 Box Cannellini Beans (or can, I use the Target brand)
- 2 scoops vanilla protein powder (between 60-64g)
- 1/4 c powdered peanut butter (I used Peanut Butter & Co)
- 1/4 c tapioca flour or flour of choice
- 2 tbsp. almond milk
- 2 tbsp. peanut butter
- 2 tbsp. mini chocolate chips
- Place all ingredients (except chips) in a food processor or high performing blender on high until smooth, scraping the sides when needed.
- Fold in chocolate chips.
- Roll into one large ball.
- Place in the fridge for 2 hours to chill or the freezer for 30 minutes.
Super 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.
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
- 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
- 1/4 c plus 2 tbsp. almond meal
- 1/2 c plus 2 tbsp. oat flour
- 2 tbsp. coconut sugar
- 1/4 c powder peanut butter
- 1 tbsp. coconut oil
- 1 tbsp. maple syrup
- 1 tbsp. water
- 1 tbsp. mini chocolate chips
- Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper or non-stick spray.
- Place all brownie ingredients in a blender or food processor. Blend until smooth, stopping to scrape the sides when needed.
- Pour evenly into pan and bake for 25-28 minutes.
- Let brownies cool completely. If you absolutely can’t wait like me, you can place them in the freezer for 20 minutes.
- 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.
- Press cookie dough evenly on top on the brownie, flatten with a spatula.
- 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.
Pumpkin Cookie Dough Dip–forget dipping, just eat it!
Eat this dip for breakfast; there’s oat in there so it’s perfectly acceptable to consume a bowl of this pumpkin cookie dough at 8 A.M. After I devoured a few spoonful’s of this, I spread some on a piece of toast and topped with sliced banana–I’m now declaring that moment in my life as the most delicious ever!
This recipe is pretty rich so I’m going to say about 1/4 cup would be a perfect serving. Making these macros roughly: 300 calories/ 30 carbs/ 10g fat/ 20g protein.
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- 1/2 c quick oats
- 1/4 c coconut sugar (or granulated sugar)
- 1 scoop protein powder (I used PEScience Snickerdoodle flavor-get 25% off your order using my code PBCHOCO)
- 3-4 tbsp. oat flour
- 2 tbsp. Pumpkin Spice Peanut Butter by Buff Bake (get 10% off using code PBCHOCO)*
- 1/2 c almond milk
- 2 tbsp. dark chocolate chips (optional)
*Can sub with any nut butter plus 2 tbsp. pumpkin puree, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg
- Mix all dry ingredients together and starting with only 3 tablespoons oat flour.
- Add wet ingredients and mix until combined. If dough is too wet, add another tablespoon of oat flour.
- Mix in chocolate chips and enjoy!
I firmly believe that everyone should be allowed to eat dessert every single day of their life without having to have all the excess calories, sugars, fats, etc. I for one, can’t go a night without dessert–it’s pure torture. I mean, why not? Why can’t dessert be a beneficial snack? That is exactly why I created this blog. No person should ever go without cookie dough!!!
These secretly healthy Cookie Dough Cheesecakes would actually make the perfect pre-workout snack. I made these using chick peas, protein powder and low fat cream cheese.
Macros per cup: 203 calories/5.8g fat/26 carbs/12.2g protein (you can reduce calories and carbs by using sugar free maple syrup)
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- 1 c Organic Chick Peas (I used Simply Balanced Target Brand)
- 1/4 c Natural Peanut Butter (I used Nuts N’ More)
- 2 Scoops Cookies and Cream Protein Powder by PEScience (Vanilla Flavor will also work)
- 3 tbsp. Pure Maple Syrup
- 3 tbsp. Almond Milk
- 3 tbsp. Coconut Flour
- 1 tbsp. Sugar Free Chocolate Chips (I used Lilly’s)
- 1/2 c Reduced Fat Cream Cheese (room temp)
- 1 Scoop Vanilla Protein Powder
- 1 tbsp. Almond Milk
- 1/2 tsp. Stevia
1. Rinse chick peas and make sure all the skins are off by rubbing them between your hands under running water. It’s time consuming but totally worth it! Pulse all cookie dough ingredients (except chocolate chips) in a food processor until smooth. You will have to stop to scrape the sides a bit but just keep pulsing and it will happen.
2. Fold in chocolate chips and then separate dough into 20 even size pieces and place them on a piece of parchment paper while you prepare your cheesecake filling.
3. Mix all cheesecake ingredients together using a fork.
4. Press 10 pieces of cookie dough into the bottom of a silicone cupcake mold or a regular cupcake tin with cupcake liners. Scoop about a tablespoon of cheese cake filling over the cookie dough layers. Place the remaining cookie dough pieces on top of the cheese cake filling and press flat. Optional: Sprinkle with chocolate chips.
5. Place in the refrigerator for 2 hours to chill. Serve cold. 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 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:
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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!
I’m not a big fan of using prepackaged products (even if they are all natural) because obviously, I like to bake my own food. But every once in a while I find a product that I LOVE so much that I can’t stop using it and then I find like a million other uses for it (other than what it was intended for). That’s what happened when I discovered Abs Protein Pancake mix. I think I have actually made pancakes with this mix like once.
So I apologize now, because if you don’t have this product there will be some added steps to make these yummy treats. I’m just going to go a head and put this recipe under reviews. I am giving Abs Protein Pancake mix 100%! They really are that good!
- 1/2 Scoop Vanilla Whey Protein Powder
- 3 tbsp Almond Milk
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Mix cookie layer ingredients together using a fork and separate into 12 evenly sized balls. Press 6 of the balls flat into a cupcake pan with cupcake liners. Melt coconut oil, honey, and coconut butter together. Mix in cocoa powder. Pour over cookie layer. Place in freezer for 10 minutes. While chilling mix together cream layer ingredients. Add a cream layer onto the harden chocolate layer and return to the freezer for 30 minutes or until cream layer is solid. Add another cookie layer. Return to freezer for 10 minutes. Store in freezer but let sit at room temperate for 5 minutes before serving. Enjoy!
Okay, now if you don’t have the Abs Pancake Mix here is a substitute for the cookie layer:
- 1/4 Cup Oat Flour
- 2 Tbsp Peanut Butter (White Chocolate Wonderful Peanut Butter Co if you can, if using an all natural unflavored peanut butter add 1 tsp. Stevia)
- 3 Tsp. Coconut Oil
- 1/4 Tsp. Vanilla Extact
- Pinch of Sea Salt
- Small handful of Chocolate Chips of Choice
Sometimes I have absolutely no idea what to write about my recipes. I don’t want to bore you guys with some silly story. I mean, lets be honest, the important part is the recipe and how to make it; not a bunch of jibber jabber about what inspired me to create them. Anyway, I really just think the name speaks for itself. Am I right?
I will add that I made these bars using garbanzo beans and baked them for only 5 minutes to give it more of the undercooked cookie dough taste. You would never know!!!
Enjoy these bad boys!
- 1 box Low Sodium Garbanzo Beans (or a can but I prefer the boxed one from Target)
- 2 tbsp. Cake Batter Coconut Butter Nikki’s Coconut Butter (or plain coconut butter will work)
- 2 Scoops Vanilla Protein Powder Quest Nutrition Enter my giveaway for free Quest products
- 1/4 Cup Oat Flour
- 1/4 Cup Oats
- 2 tbsp. Agave/Honey
- 1 tbsp. Vanilla Extract
- 1 tbsp. Almond Milk
- Enjoy Life Chocolate Chips for Sprinkling
Wash the beans well and remove skins. You can remove the skins by rubbing the beans between your hands. It’s time consuming but totally worth it! Pulse the garbanzo beans in a food processor or blender until smooth or as smooth as they will get. Add remaining ingredients (except chips) and pulse until you have a sticky dough. Press dough evenly into an 8×8 inch baking pan lined with parchment paper. Sprinkle with chocolate chips and bake at 350F for 5 minutes. Let cool completely and cut into bars. Store in an airtight containing in the fridge.