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 🙂 )
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.
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
- 2 ripe bananas
- 1/2 c coconut flour (or flour of choice)
- 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
- Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper.
- Mash bananas in a large bowl, then add maple syrup and nut butter until well combined.
- Add remaining ingredients and mix until smooth.
- Spoon batter into pan and spread evenly.
- Sprinkle with cocoa nibs.
- Bake for 25 minutes.
- Remove from oven and let cool completely before cutting into 4 squares and serving.
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.
- Pre-heat oven to 350f.
- Mix all ingredients together until smooth.
- Roll dough into 13 even sized balls and place them on a baking sheet lined with parchment paper.
- Using a wet fork, press balls flat.
- Bake for 7 minutes.
- 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
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
I’m just not over S’mores anything yet. In fact, I haven’t had enough. I think I need to go on a camping trip and really just get it out of my system. Until then I made this awesome pie to get me through my late night summer cravings.
I used PEScience Select protein powders to sweeten things up without having to add a bunch of sugar. It’s seriously the greatest replacement for most flours and sugars when you are baking light. 🙂
Get 30% your entire PEScience order using my code: PBCHOCO
Make this recipe vegan by using Vegan Protein Powder.
Scroll to the bottom for nutritional info.
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- 1/2 c Full Fat Coconut Milk (place the can in the refrigerator over night and scape the cream off of the top)
- 1 Scoop Milk Chocolate Protein Powder
- 2 tbsp. Cocoa Powder
- 2 tbsp. Coconut Oil
- 1 tbsp. Coconut Oil
- 1 tbsp. Maple Syrup
- 2 tbsp. Cocoa Powder
Pre-heat oven to 350f. Place all crust ingredients into a food processor or high performing blender and pulse until smooth. Press the crust into the bottom and the sides of an 8×8 inch round pan lined with parchment paper. Bake for 6 minutes. It will seem undercooked but will taste amazing–trust. Add the coconut milk to a mixer and whip it until it’s fluffy (about 30 seconds) add protein powder and cocoa powder. Slowly add melted coconut oil while the mixer is on. Spread your chocolate filling evenly over your crust. Add your next layer of marshmallow dip. For the final chocolate layer: Melt coconut oil and maple syrup together and then mix in cocoa powder. Pour over marshmallow dip and place in the fridge for 2 hours to harden. Enjoy!
Servings Per Recipe: 8
Total Fat:11.9 g
Total Carbs:8.9 g
Dietary Fiber:1.5 g
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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- 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)
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!