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.

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.

If you love this recipe, please share it on social media using the buttons at the bottom!

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.

Cookies and Coffee Protein Bars

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I had no idea what to name these protein bars because the flavors I used don’t usually go together, but since I used a cookies and cream flavored protein powder and a coffee flavored nut butter, I decided to combine the two and thus got cookies and coffee!

This recipe is incredibly simple, only takes a few minutes to make and can be substituted with your favorite protein and nut butter flavors.

Recipe makes 2 protein bars.

If you love this recipe, please share it on social media using the buttons at the bottom! 🙂

Ingredients

Directions

  1. Mix and mash all ingredients together in a bowl until combined. The mixture shouldn’t be too sticky but still moldable. If it’s too sticky add a tablespoon more protein powder, if too dry add a tablespoon of water.
  2. Place mixture into a zip lock plastic bag and form into one bar.
  3. Remove from bag and cut in half (you can mold some more if necessary).
  4. Place bars in the fridge for couple hours or in the freezer for 15 minutes to set before serving. Store in an airtight container.

* Can be replaced with any protein or nut butter.

The Best Pumpkin Bars You Will Ever Have

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Pumpkin, chocolate and almond butter–I can’t think of a better combination of flavors! Did I mention these Pumpkin Bars are healthy and made with only whole food ingredients!?

If you love this recipe, please share it on your favorite social media sites by using the buttons at the bottom!

Ingredients

Pumpkin Layer:

  • 1/2 c Brown Rice Flour DSC_2695
  • 1/2 c Coconut Flour
  • 1/2 c Pumpkin Puree
  • 1 Scoop Protein Powder (I used PEScience Snickerdoodle flavor get 25% off using code PBCHOCO)
  • 2 tbsp. Ground Flax
  • 1 Egg, large
  • 1 tsp. Stevia
  • 1 tsp. Cinnamon

Almond Butter Layer:

  • 1/4 c Almond Butter (I used Buff Bake Snickerdoodle flavor get 10% off using code PBCHOCO)
  • 2 tbsp. Coconut Oil
  • 2 tbsp. Maple Syrup (agave or honey)

Chocolate Layer:

  • 1/3 c Unsweetened Cocoa Powder
  • 1/4 c Coconut Oil
  • 1/4 c Maple Syrup (agave or honey)
  • Cocoa Nibs for sprinkling

Directions

  1. Pre-heat oven to 350f and prepare an 8×8 in pan with parchment paper.
  2. Mix all dry ingredients for the pumpkin layer and then add wet. Mix just until combined.
  3. Press pumpkin dough evenly into the bottom of the pan and bake for 6 minutes.
  4. While cooling, melt and mix almond layer ingredients together. Pour over pumpkin layer.
  5. Melt chocolate layer ingredients together and pour over almond butter layer and sprinkle with cocoa nibs. Place in the freezer for 30-40 minutes before cutting into bars and serving. Store in fridge or freezer.

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

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.

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.

 

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.

If you love this recipe, please share it with your friends on Pinterest or Facebook by using the buttons at the bottom of the page! Thanks 🙂

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!

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!