Protein peanut butter cups 

Ingredients:

  • Dark chocolate chips
  • Coconut oil
  • Protein (any flavor)
  • Peanut butter (natural)

How it’s done: 

  1.  Melt half the chocolate chips with 1 tsp it coconut oil 
  2. Mix chocolate until smooth and glossy
  3. Add 1 tbsp of chocolate into 6 muffin tins 
  4. Freeze for 15 minutes
  5. Take out add 1/2 tbsp (or more) of peanut butter on top of the frozen chocolate 
  6. Freeze
  7. Melt the rest of the chocolate with 1 tsp of coconut oil and mix
  8. Add the protein into the chocolate mixture 
  9. Take the muffin tin out and top the cups with the rest of chocolate 
  10. Freeze for 15 minutes 
  11. ENJOY! 

Vegan Oatmeal Cacao Banana Bread 

Ingredients:

  • 2 c oat flour
  • 1/4 c cacao powder
  • 1 tsp baking soda 
  • 2 tsp baking soda 
  • 1/4 c coconut sugar 
  • 1/2 c apple sauce 
  • 2 ripe bananas (mashed) 
  • 1/2 c non dairy milk
  • 2 tsp lemon juice 

How it’s done:

  1. Preheat oven to 350
  2. Combine all the wet ingredients in a large bowl.
  3. Add the dry ingredients and mix well but do not over mix
  4. Spray a loaf pan with coconut oil or line with parchment paper 
  5. Pour batter into the loaf and place in the oven
  6. Bake for 40 minutes 
  7. Enjoy! 

Coconut raspberry smoothie bowl

Ingredients:

  • 1/2 c frozen raspberries 
  • 1 frozen peach
  • Fresh coconut chunks
  • 1 scoop vanilla protein 
  • 1/2 c nondairy milk

Toppings:

  • Coconut flakes 
  • Hemp seeds
  • Frozen raspberries 
  • Peanut butter

How it’s done:

  1. Blend and enjoy! 

Fall sweet potato smoothie 

Ingredients:

  • 1/2 roasted+frozen sweet potato
  • 1/2 frozen peach
  • 1/2 c nondairy milk
  • 1 frozen banana
  • 1 scoop vanilla protein 
  • 1 tsp cinnamon
  • 1/2 c frozen cauliflower (can’t taste it and adds extra veggies!)
  • Added yogurt and peanut butter

How it’s done:

  1. Blend all the ingredients on high 
  2. Pour in more bowl or cup top with you favorite toppings!
  3. My bottom layer and top are coconut yogurt 

Gluten free Peanut butter banana protein pancakes 


Ingredients:

  • 1 c oats
  • 1/2 c almond milk
  • 1 tbsp powder peanut butter
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 egg
  • 1 scoop vanilla protein 

How it’s done:

  1. Add everything into the blender and blend away
  2. Heat a skillet on medium low heat and spray lightly with cooking oil
  3. Pour the batter onto the pan and cook for 3 minutes each side
  4. Top the pancakes with your favorite toppings. I used crushed peanuts, powdered peanut butter and bananas. 

ENJOY!

 

Chewy Chocolate Brownies

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Ingredients: 

  • 1 c creamy peanut butter (natural)
  • 3 tbsp cocoa powder
  • 2 tbsp chocolate protein powder
  • 6 tbsp organic coconut sugar
  • 1 tbsp pure maple syrup
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 c small dark chocolate chips

Frosting (optional): 

  • 1/2 c dark chocolate chips
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil
  • 3 tbsp almond milk (sub any kind)

How it’s done:

  1. Preheat an oven to 350 and line a 8×8 glass dish with parchment paper
  2. Mix all the brownie ingredients in a bowl ( batter will be really thick that’s ok!)
  3. Pour the batter into the lined baking sheet and even out the batter
  4. Bake for 15-20 minutes take out and cool
  5. While brownies are cooling in a small saucepan melt chocolate chips, peanut butter, and coconut oil over low heat.
  6. Stir until smooth and shiny. Take off heat and add in the milk
  7. Once brownies are cooled add the frosting on the top
  8. Serve right away or place in the fridge for the frosting to set.
  9. ENJOY!

Peanut Butter and Chocolate Swirl Cookies

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Ingredients: 

  • 3/4c almond flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2 tbsp peanut butter

How it’s done:

  1. Preheat oven to 350 and line a baking sheet with parchment paper
  2. Mix all the dry ingredients in a medium bowl besides the cocoa powder
  3. Add the coconut oil and cocoa powder to a sauce pan and whisk until it looks like melted chocolate, set aside
  4. In a small bowl mix the vanilla, honey, egg, and peanut butter and then mix into the dry ingredients
  5. Add the chocolate to the batter and mix *to get the swirl don’t over mix the chocolate in the batter
  6. Roll the batter into balls and bake for 10 minutes
  7. Topped mine off with a little coconut flakes (optional)
  8. ENJOY

Marble Whole Wheat Banana Bread 

Ingredients:

  • 1 c rolled oats
  • 3 bananas
  • 1 c whole wheat flour
  • 1/2 Greek yogurt
  • 2 tbsp honey
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tbsp cacao powder

How it’s done:

  1. Preheat oven to 350 and line a bread tin with parchment paper
  2. All all ingredients to a blender besides the cacao powder
  3. Divide the batter evenly into two bowls
  4. Add the two tbsp of cacao to one of the bowls and whisk it in
  5. Pour the regular batter into the baking dish and then add the chocolate batter on top
  6. Swirl around with a knife to get the marbled look
  7. Bake for 35-40 minutes
  8. Take out and let cool
  9. Top with peanut butter, cream cheese(one of my favs) or more bananas!
  10. ENJOY!

Chunky Monkey Protein Shake

This is my go-to protein shake. I love experimenting with different things in my smoothies but this one will never disappoint because lets face it not all my smoothies have turned out good even when the color is pretty and I am like this is going to taste awesome and it turns out to be so gross. So if I am not in an experimenting mood or really just feeling some peanut butter and chocolate this is it oh and it is coffee based for all you coffee lovers!

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Ingredients:

  • 8 oz of cold brew
  • 1 frozen banana
  • 1/2 c mixed zucchini and cauliflower  (steamed and frozen)
  • 1 scoop chocolate protein
  • 1 tbsp powder peanut butter
  • dash of cinnamon (optional)

Toppings: 

  • Coconut flakes
  • Flax seeds
  • Cacao nibs

How it’s done:

  1. Blend on high until creamy
  2. Pour and ENJOY!

Half Baked Peanut Butter Pretzel Pie

This right here is the ultimate sweet and salty treat. When I was younger one of my favorite snacks was pretzels dipped in peanut butter and if you haven’t tried this you are missing out! So I got thinking how can I make one of my favorite snacks from when I was little into a dessert and still make it healthy. Here we have the Half Baked Peanut Butter Pretzel Pie 6 clean ingredients, minimal prep time, it is vegan and can easily be made gluten free.

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Ingredients:

Crust-

  • 1 c finely crushed pretzels (can use gluten free pretzels)
  • 1/4 c melted coconut oil
  • 2 tbsp maple syrup

Filling-

  • 1/2 c creamy peanut butter (I like Trader Joe’s unsalted natural peanut butter)
  • 1/4 c melted and cooled coconut oil
  • Date paste (4-6 dates processed with hot water to create a liquid paste this is the sweetener)

Topping-

  • 3 oz dark chocolate
  • 1/4 c coconut milk
  • Chopped pretzels and Peanut butter cups for the topping

How it’s done:

  1. Preheat oven to 350.
  2. Mix all crust ingredients and press into a mini tart pan bake for 10-12 minutes take out and let cool/harden
  3. Create date paste by blending dates and very hot water until a liquid paste forms
  4. Mix peanut butter, coconut oil and date paste and pour into the cooled crust and place in the fridge for 30 minutes
  5. Break the dark chocolate up and place in a glass bowl
  6. Heat coconut milk for over medium heat until it is hot (can microwave for 30-45 seconds) pour hot coconut milk over chocolate and let sit for 30 seconds
  7. Mix until all the chocolate pieces are melted
  8. Pour over the filling and top with crushed peanut butter cups and pretzels
  9. Let sit in the fridge for another 30 minutes or until the top has harden
  10. Take out and slice with a sharpe knife
  11. ENJOY!

Notes: The finer you crush the pretzels the better of the crust staying together and not crumbling.