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.

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

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 ūüôā

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.

 

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!

Raw Snickers Inspired Bars

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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.

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

Ingredients

Chocolate Layer

Nougat Layer

Caramel Layer

  • 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

Peanut Layer

  • 1/4 cup Dry Roasted Peanuts (crushed)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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.

Cookie Dough Peanut Butter Cups

IMG_0989[1]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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Recipe

PEANUT BUTTER LAYER

CHOCOLATE LAYER

  • 3 tbsp. Maple Syrup
  • 3 tbsp. Coconut Oil
  • 1/4 c plus 1 tbsp. Cocoa Powder

COOKIE DOUGH LAYER

Directions

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

Skinny S’mores Pie

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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. ūüôā

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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Recipe

CRUSTIMG_0481[1]

CHOCOLATE FILLING

  • 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

MARSHMELLOW LAYER

CHOCOLATE TOPPING

  • 1 tbsp. Coconut Oil
  • 1 tbsp. Maple Syrup
  • 2 tbsp. Cocoa Powder

Directions

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!

Nutritional Info
Servings Per Recipe: 8
Calories: 178.2
Total Fat:11.9 g
Cholesterol:3.8 mg
Sodium:106.7 mg
Total Carbs:8.9 g
Dietary Fiber:1.5 g
Protein: 8.6

Chocolate Chip Protein Square

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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:

12p/9.5c/12f/190cal

If you love this recipe, please pin it using the Pinterest Button at the bottom! Thank you!

Recipe

Directions

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!

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Double Peanut Butter Fudge

IMG_9445[1]Peanut butter on top of peanut butter! I can’t think of anything better, can you? These glorious fudge bars are only made with eight ingredients total! I used a Vanilla Whey Protein by Quest Nutrition but you can substitute the protein with whatever kind you like and easily make this recipe a vegan one.

I got almost all of the ingredients needed in this recipe from Vitacost.com and most of them being the Vitacost Brand. If you have never shopped at vitacost.com, you are missing out. You can buy all of your whole food, organic, no GMO products at¬†a low price! And the best part is that if you order early enough in the day, your package arrives the very next day! It’s magical website, I tell ya!

Recipes

Directions

Mix coconut flour, peanut butter slim, flax meal and protein powder together. Add almond milk and mix until dough forms. Press dough into a small square pan or plastic container lined with parchment paper (mine was 6×6). Melt coconut butter, maple syrup and peanut butter together. Pour over bottom layer and place in the freezer for 30 minutes to harden. Cut into squares. Store in refrigerator. Makes 12 pieces of fudge.

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