Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

DSC_2046I heard it’s National Pumpkin Day so I made these protein packed Pumpkin Maple Cream Cheese Whoopie Pies. Just kidding, I lied, I made them because it’s less than one week until Halloween and I am unnecessarily baking pumpkin treats to satisfy my inner chic.

These little pumpkin delights were made using protein powder but if you don’t care for high protein desserts, just sub with your favorite flour.

If you love this recipe, don’t forget to PIN it using the PINTEREST button at the bottom! 🙂DSC_2054

Ingredients

Pumpkin Cookies

  • 1/2 c pure pumpkin
  • 1/2 c tapioca flour
  • 1/4 c coconut flour
  • 1.4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle flavor get 25% off using code PBCHOCO)
  • 1 tsp. baking powderDSC_2041
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 egg, large

Maple Cream Cheese Frosting:

  • 2 tbsp. light cream cheese
  • 3 tsp. maple syrup
  • 1/4 c plus 2 tbsp. protein powder or flour of choice

Directions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all dry cookie ingredients together and then add wet. Mix until smooth.
  3. Using a cookie scoop, scoop 8 cookie balls onto the parchment paper. These wont spread out much so they can be fairly close together. DSC_2047
  4. Wet your finger tips a bit and press cookies slightly flat.
  5. Bake cookies for 7 minutes.
  6. While cooling, whip all frosting ingredients together.
  7. Place frosting in a piping bag if desired or using a spreader, spread about 1 tablespoon of frosting onto the bottom of 4 of the cookies.
  8. Sandwich with remaining cookies to create the whoopie pie.

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 Pumpkin Cookie Dough Dip

DSC_1770Pumpkin 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!DSC_1771

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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Ingredients

  • 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)DSC_1788
  • 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

Directions

  1. Mix all dry ingredients together and starting with only 3 tablespoons oat flour. DSC_1796
  2. Add wet ingredients and mix until combined. If dough is too wet, add another tablespoon of oat flour.
  3. Mix in chocolate chips and enjoy!

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.

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 🙂

If you love this recipe, please PIN it on PINTEREST using the Pinterest button at the bottom!

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!

image1 (3)

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

 

image2 (1)

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!