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.
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Recipe makes 4 standard popsicles
- 3 Organic Peaches
- 1 scoop Vanilla Whey Protein (I used Quest Nutrition)
- 1/4 c Almond Milk
- Remove the skin and seed from two of the peaches and dice into small pieces, then freeze until solid.
- Blend frozen peaches until smooth. This can take about five minutes of blending and scraping the sides.
- Add almond milk and protein powder, then continue blending until smooth.
- Cut fresh peach into pieces and divide them up between the popsicle molds.
- Pour peach puree into each mold. Tap mold on counter to remove air pockets.
- Place in the freezer until completely solid.
- To remove the popsicles from the molds, run them under warm water.
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.
Peanut Butter Cookie Layer
- 1/2 c Coconut Flour
- 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
- 3/4 c Medjool Dates (pitted and diced)
- 1/4 c Natural Peanut Butter
- 2 tbsp. Coconut Oil
- 2 tbsp. Warm Water
- 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.
- 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)
- 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.
- 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.
- 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!
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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- 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
- 1/4 cup Dry Roasted Peanuts (crushed)
- 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.
- 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.
- 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.
- 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!
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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- 1/4 c Unsweetened Shredded Coconut
- 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
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!
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
Happy Independence Day America! To celebrate I made baby no-bake cheesecakes using some of my favorite products and I added some sprinkles for fun.
I wanted to get this post out to you today so I haven’t had time to calculate the macros. I will try and update it this weekend or possibly today if I have time before work. Stay safe on this 4th of July! xo
Chocolate/White Chocolate Layer:
- 6oz Fat Free Greek Yogurt (I used Fage)
- 1 Scoop Strawberry Protein Powder (Vanilla Flavor will also work)
- 2 tbsp Freeze Dried Berries (fresh will also work)
Line 5 cupcake tins with papers and divide the sprinkles up evenly in the bottoms. Drizzle vanilla coconut butter over the sprinkles and place the cupcake liners in the freezer to firm up while you mix the chocolate. Melt cocoa coconut oil and honey together, then stir in cocoa powder. Remove the cupcake liners from the freezer. Divide the chocolate evenly between the liners and return to the freezer while you prepare the cheesecake layer. Mix together yogurt, protein powder and crushed dried berries. Divide the yogurt mix evenly on top of the chilled chocolate layer. Mix together all crumble layer ingredients. Then using your hands, sprinkle crumble pieces over the yogurt layer until it’s covered completely. Press the crumble pieces down and into the yogurt layer as much as possible. Return to the freezer for at least 2 hours before serving. Store in freezer but let them sit at room temperature for 10 minutes before enjoying.
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!
Have you ever tried any of the products made by Walden Farms? Everything is calorie free! Seriously, I don’t know how they do it but it’s incredible. From pancake syrup to salad dressing–everything has ZERO calories! You’re probably wondering if it tastes calorie free and the answer is yes, in a weird way, it does. It doesn’t taste the same as having a full calorie, fully loaded ranch dressing but it gets the job done. And when it comes to baking, you wouldn’t know a difference. In this recipe I used Walden Farms Caramel Dip and unlike real caramel, it’s very runny. I added a few things to thicken it up and the outcome was perfection.
You can pick up Walden Farms at most large grocery stores. I live in Southern California and I know Albertsons and Fresh and Easy sell their line.
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Mix together the caramel dip, protein powder and coconut flour until well combined. It should be on the dry side. Add 1/4 c peanuts to the caramel mixture. On a sheet of parchment paper spread out the remaining peanuts and roll the caramel mixture in it to make a log like shape. With a fresh piece of parchment paper, wrap the log up and place it in the freezer for at least four hours to harden. Cut into 10 pieces and enjoy! Store in the refrigerator or a cool place.
MACROS PER PIECE: Calories-74 Fat- 5.5 Carbs- 3 Protein- 15.6