Healthy Chocolate Peanut Butter Truffles

A healthy dessert option that is great for those holiday parties or just for a sweet treat without the guilt! These use healthy substitutions such as all natural peanut butter & all natural baking sweetener Stevia. They also contain a secret punch of protein…!

For an even lighter calorie option, just drizzle the chocolate over the truffles (as shown below). I did both as to have both a “naughty and nice” option 😉

They taste just like the “real thing”, I swear! 🙂


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Ingredients: (makes 14 truffles)

  • 150g (about 1/3 cup) all natural (creamy) peanut butter
  • 2 scoops (70g) vanilla protein powder
  • 1/3 cup baking stevia

Chocolate coating:

  • 85g (6 tbsp) milk chocolate chips
  • 7g (1/2 Tbsp) coconut oil

Directions:

Mix PB, protein powder & stevia in a bowl. Knead with your hands into a large ball; you want it cookie dough consistency. If it is too dry & crumbling too much, add a tsp of water at a time until it sticks together. Chill in the fridge for at least 15 min.
Once chilled, take the dough and form into small balls (I measured mine at 16g each). Place on sprayed cookie spray & place in freezer for at least an hour. This ensures that they don’t fall apart when you put the melted chocolate on them.
When its time, microwave the oil & chocolate chips until melted (can also melt in a saucepan on the stove top). Be careful to not overheat it! I only did 15 seconds in the microwave then kept stirring it until it was all liquid. Less time is always better!
Drizzle the chocolate over the PB balls or drop the balls into the chocolate (I had mine in a Pyrex measuring cup) & cover completely. Place back on the baking sheet & add sprinkles if desired. Freeze for several hours to have them set completely. Keep in the fridge until you are ready to enjoy them! Makes approximately 14 truffles.

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Nutrition Facts: (for completely dipped truffles)

For 1 truffle:
116 cals/6.5g carbs (1.2g fiber & 4g sugar) 6g protein/8g fat

Pumpkin Pie Soft Baked Cookies

Super easy and delicious soft baked cookies! Secretly packed with protein too! 🙂 These are gluten free & no sugar added as well. I like adding a bit of TruWhip (a healthy version of CoolWhip) or a bit of nut butter on top…!

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Ingredients: (Makes 8 cookies)

  • 1 scoop vanilla or snickerdoodle protein powder (I prefer a whey/casein blend)
  • 1/4 cup coconut flour
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • Dash sea salt
  • 1/2 cup pumpkin purée
  • 1/2 tsp vanilla extract
  • 1 tsp coconut oil (softened at room temperature)
  • Optional: 1 Tbsp sugar free maple syrup

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Pre-heat oven to 325F. In a large mixing bowl, add all dry ingredients and mix well. Add in all wet ingredients (except syrup). Combine and mix with spatula or your hands. It should be a soft cookie dough batter; not crumbly but it is able to form into a ball. Add the syrup depending on your batter texture and preference. Chill for 15 minutes in the fridge (optional) to make the dough more firm to form into cookies.

Scoop out approx tablespoon size, form into small balls and then flatten slightly. They will not rise during baking, so shape them how you would like! Place on greased baking sheet.

Bake at 325F for 10-12 minutes. They will appear soft on top but the bottom will be firm and slightly browned. Let them chill on the baking sheet out of the oven for 1-2 minutes then transfer. Store in a closed container in the fridge for up to a week (or you could probably freeze them too!)

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Nutrition Info: (Makes 8 cookies)

Facts for 1 cookie: 35 calories/1g Fat/4.5g Carbs (1g fiber & 1g sugar) 3.5g Protein

Pumpkin Dessert Bars

20161205_211641A delicious and easy recipe that is a great healthy dessert or snack option. I have made these for myself, and also doubled the recipe and took to a holiday party…they were a hit! Super soft and moist with just enough sweetness 🙂

Ingredients: (Makes 16 small bars)

  • 3/4 cup oat flour
  • 1/4 cup coconut flour
  • 1 scoop (vanilla) protein powder (I have had the best success with a whey/casein blend)
  • 1/2 cup baking stevia
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 whole egg
  • 1 Tbsp Agave Five (sub sugar free syrup or honey)
  • 1/2 cup unsweetened almond/cashew milk
  • 1 tsp vanilla extract
  • 1 tsp maple or pumpkin spice extract
  • 1/2 Tbsp cinnamon
  • 1/2 tsp each: nutmeg, ginger, cloves or allspice (or use 1.5 tsp pumpkin pie spice)

Frosting:

  • 1/4 cup fat free cream cheese (softened)
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup baking stevia
  • 1 Tbsp coconut flour
  • 1/2 tsp vanilla extract
  • Optional cinnamon (or sprinkle on top) and 1-2 Tbsp pumpkin pie baking chips

Pre-heat oven to 350F. In a large bowl, combine all dry ingredients. Add wet ingredients and mix well. It should be a fairly thick batter.

Pour into a greased Pyrex dish (I use a 8×8 square) and spread evenly. Bake at 350F for approximately 25-30 minutes, or until a toothpick pulls clean from the center.

For the Frosting: Mix all ingredients together well by hand or with a hand mixer. Once the bars are completely cooled, evenly spread the frosting over the bars. Sprinkle with optional cinnamon and chips. Store covered in fridge for a week.

Nutrition Info: (Makes 16 bars)

1 bar: 50 calories/4g Protein/6g Carbs (1.5g fiber & 1g sugar) 1g Fat