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! ūüôā

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.

Healthy Red Velvet Blondies (No Beans!)

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As much as I love creating healthy desserts out of chickpeas and white beans, I wanted to give you another option, ya know, for the paleo folk. These dense and delicious blondies are made with extra ripe bananas and my favorite protein powder: PEScience Select Protein. I used their Cookies and Cream flavor (can sub any protein you like). Get 25% off ANY PEScience product by using my coupon code PBCHOCO.

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Recipe serves 4 and macros per blondie are: 281 calories/ 41 carbs/ 10g fat/17g protein

Ingredients

  • 2 ripe bananas
  • 1/2 c coconut flour (or flour of choice)DSC_1811
  • 1 scoop¬†protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c nut butter¬† (I used Red Velvet Peanut Butter by Buff Bake get 10% off using code PBCHOCO)
  • 1/4 c maple syrup (or honey/agave)
  • 1 tsp beet root powder
  • cocoa nibs for sprinkling

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Directions

  1. Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper.
  2. Mash bananas in a large bowl, then add maple syrup and nut butter until well combined.
  3. Add remaining ingredients and mix until smooth.
  4. Spoon batter into pan and spread evenly.
  5. Sprinkle with cocoa nibs.
  6. Bake for 25 minutes.
  7. Remove from oven and let cool completely before cutting into 4 squares and serving.

Clean Eating Cheesecake Cookie Dough Cups

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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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Recipe

Cookie DoughIMG_1242[1]

  • 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)

Cheesecake

  • 1/2 c Reduced Fat Cream Cheese (room temp)
  • 1 Scoop Vanilla Protein Powder
  • 1 tbsp. Almond Milk
  • 1/2 tsp. Stevia

Directions

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!

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¬†ūüėČ 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.

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!

Chocolate and Cream Cookie Dough Sandwich

IMG_9141[1]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!

Recipe

Cookie Layer:IMG_9106[1]

Cream Layer:

  • 1/2 Scoop Vanilla Whey Protein Powder
  • 3 tbsp Almond Milk

Chocolate Layer:IMG_9107[1]

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Directions

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

Secretly Healthy Cookies and Cream Fudge

IMG_8696[1]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!

Recipe

  • 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)

Directions

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.

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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!

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