2 tbsp cocoa powder. 1/3 cup creamy peanut butter 1 scoop protein powder (vanilla or peanut butter would work best) 1 Tbsp. Place in processor. Combine peanut butter, protein powder, maple syrup, almond flour, vanilla extract, and salt in a bowl. Step 2: Stir in the rolled oats and vanilla protein powder until combined. Line a square baking dish with parchment paper. Press mixture into an 88 dish. Whisk in between heating increments.
So its a fantastic idea to keep on hand for those times when you need to whip up a party dessert at the last minute. Ingredients. Press the dough across the bottom of the dish. 
Remove from the freezer and then spoon a little peanut butter onto the centre of each bit of chocolate. Place in processor. 1 1/2 cup peanut butter, or allergy-friendly sub. Mold the peanut butter on parchment paper. cup natural creamy peanut butter (just peanuts + salt) cup honey (or coconut palm syrup, if vegan) 1 tablespoon melted coconut oil; 1 teaspoon vanilla; 1/3 cup ground flaxseed meal; 1/2 cup of your favorite vanilla or plain protein powder* Filling - 1 cup natural crunchy peanut butter . Directions: Line bottom of pie crust with whole reeses cups in a flat layer. Add 1 tsp of melted chocolate to the bottom of each liner. Ingredients 1 cup natural smooth peanut butter* 1/4 cup honey 3 scoops vanilla whey protein powder 1/2 cup oat flour** 1/4 cup dairy-free chocolate chips (I use Enjoy Life) Flatten out as best as possible.
Place one ball in the center of each cup, pressing it out. Add peanut butter and vanilla and beat until well incorporated. Whisk together until well-mixed. Roll 2 tsp of peanut butter dough into a flat disk and place on top of the melted chocolate base. Microwave at high (100%) 1 minute; stir. In a saucepan over medium-low heat, combine butter, brown sugar, powdered sugar, peanut butter, vanilla and salt. Step 3 - Once melted together, remove the pan from the heat and add the vanilla.
See earlier in this post for five protein bar flavor ideas. Place the protein powder, oats, peanut butter, and honey in a large bowl. Ingredients. Evenly distribute a spoonful of mixture into each muffin cup. You might have to stop a few times and scrape down the walls.
Refrigerate for at least 2 hours before serving. One high-protein peanut butter cup contains 100 Calories, 8g Fat, 3g Carbs, and 5.5g Protein. Instructions. Spoon about 2 tsp of peanut butter into each cup. Pour melted chocolate peanut butter mixture over peanut butter base. In a small bowl, combine vanilla protein and PBAdd unsweetened vanilla almond milk and mix until smooth. Then add peanut butter and mix until smooth. Filling - 1 cup natural crunchy peanut butter . STEP THREE. Place the chocolate chips and coconut oil in a bowl; microwave in 30-second increments until fully melted. Mix together until dough forms. Pour over the base and smooth out using a spatula. A pack of Reeses Cups is 210 Calories with 5g of protein, and our version will be 200 Calories with 11g of protein for 2 peanut butter cups, which is nearly identical to Quest Nutrition peanut butter cups! Step 2: Combine the rest of the ingredients with the peanut mixture except the crushed peanuts and choc chips and mix on medium speed until combined. Add in the peanut butter, honey, cinnamon, vanilla extract, and salt. Mix in Better 'n Peanut Butter and beat until smooth. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2
Set aside. Pour half of the liquid chocolate mixture into the moulds/lined tray and freeze for 20 minutes. Press down crumbs. Topping - Chocolate shavings . Place the tray in the freezer for 5 minutes while preparing the chocolate. Turn into prepared pan and spread evenly in pan. in a large bowl mix together the softened peanut butter with the banana, almond milk, egg whites, oats, baking soda, baking powder, salt, sweetener, and protein powder until everything is well combined. The fluffy peanut butter dip recipe can be thrown together super quickly. For the chocolate mixture, in a medium microwave-safe bowl, add the coconut oil, peanut butter, maple syrup, and cocoa powder. Then very gently, fold in the Cool Whip topping until fully incorporated. Mix to form Reeses cookie dough texture. 
peanut butter. Ingredients. Instructions Mix 1/2 cup of peanut butter, almost melted butter, confectioners sugar, and salt in one bowl. coconut flour Make the dairy-free chocolate ganache: Place 4oz chocolate (chopped or chips) in a medium heat-proof bowl. Directions. Step 2 - Warm the peanut butter, maple syrup and salt in a pan so they become easier to stir together. Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least In a small pan, melt chocolate chips over low heat. 
I was able to fit 10. Try to leave an edge of about 2mm. Try dipping graham crackers, apple or banana slices, strawberries, peanut butter cups, or pretzels for a chocolate chip peanut butter pretzel dip. 2 tbsp cocoa powder. Chill for about 1 hour. 
Top with remaining chopped peanut butter cups. Add another 10 seconds if needed to melt fully. Instructions. Pour the ganache on top: Pour the chocolate ganache on top of the no bake cheesecake bars, and spread it evenly to the edges. Combine chocolate chips and coconut oil in a bowl. cup sweetener. Add coconut cream, collagen, peanut butter, maple syrup, and salt; blend until smooth, stopping to scrape down processor a few times. Gather ingredients and crush graham crackers to make 1/4 c crumbs. Pinch of salt . Then, pour the cream cheese mixture into the chocolate pie crust. Combine peanut butter, protein powder, maple syrup, almond flour, vanilla extract, and salt in a bowl. Press the dough across the bottom of the dish. 
Place the pan in the freezer for a few minutes to harden the chocolate layer. Heat in 20-second intervals, whisking mixture between intervals, until very warm and fragrant (about 4 to 5 intervals). Melt the chocolate chips in a microwave oven for 30 seconds and stir. In a medium bowl, mix together the oats, almond flour, peanut butter, syrup, vanilla and salt. *Note I do not sift my powdered sugar. Heat in 20-second interval, stirring in between until melted. Fill a muffin tin with cupcake liners; set aside. 
Transfer the mixture to the prepared baking pan and place in the freezer while you prepare the chocolate topping. Or you can just use blanched almond flour if you prefer. Prep Time 20 minutes.
Preparation: Place 18 liners into cupcake tin Stir nut butter, powdered sugar and Hanna Valley Protein until smooth Melt chocolate chips and place 2 tsp melted chocolate into bottom of liner Place 1 tsp nut butter mixture on top of melted chocolate In a small bowl, mix together the protein powder and peanut butter until smooth. Combine all ingredients into a large mixing bowl. After youve distributed both of your layers, youll want to put them into the freezer for 20-30 minutes. Line a square baking dish with parchment paper. Line a mini muffin tray with 16 cupcake cases and pour a small amount of chocolate in the bottom of the cases and refrigerate for 15 minutes. Directions: Top with chopped peanut butter cups and peanuts, then place the cheesecake bars into the fridge to set for 5-6 hours.
Fill 4 4-oz dessert dishes or mason jars with 1/4 cup of the crumbs. Prepare a 2-quart baking dish with parchment paper lined in the bottom and sides. Add the peanut butter, honey, vanilla and cinnamon and pulse just until combined. You can easily make these peanut butter cup breakfast bars even more protein-rich and protein-packed by adding a scoop of protein powder to it. As always, I opt for using either a brown rice protein powder, a casein protein powder, or a paleo protein powder. Instructions.
Line an 8x8-inch square baking dish with Nutter Butter cookies. Press mixture into an 88 dish. Instructions Add oats, protein powder, cinnamon and chia seeds to a large bowl. 
STEP TWO. cup sweetener. 2. Youre going to love these homemade protein peanut butter cups. Mix very well. Top shell (my preference). Peanut Butter Base:: 1 1/2 cup coconut flour 1 cup almond flour 2/3 cup liquid sweetener like honey, maple syrup 1 cup pure peanut butter 1/3 cup unsalted roasted peanuts Chocolate Topping:: 175 g semi-sweet dark chocolate 3 Gently pour hot milk Drain cashews; rinse under cool water. Instructions. Stir again. Add in peanut butter, honey/maple syrup, and vanilla, then mix or pulse again until well combined. Put a heaped tsp of sunflower seed butter into the center of each granola cup. Fill the top with the melted chocolate. Fold in 8 oz of cool whip or whipped cream into For the middle layer, combine the peanut butter and syrup and spread over the oat base. Healthy Protein Peanut Butter Cups Recipe | Randa Nutrition Instructions. Rotel, Beans, canned Corn, potatoes or even some other canned soups can be mixed in and only cost about a dollar while adding about 10- 12 oz. 1.5 cups almond flour. Preheat oven to 350 degrees F (176 C) and blitz Oreos in a food processor until a fine meal remains. Add salt to taste. Prepare a 2-quart baking dish with parchment paper lined in the bottom and sides. In a separate microwave safe bowl, add the dark chocolate and coconut oil together. In a second bowl, combine all the peanut butter layer ingredients. Let sit for 5 minutes.
This will help to make them easier to roll. 
Heat in 20-second intervals, whisking mixture between intervals, until very warm and fragrant (about 4 to 5 intervals). How to make no bake protein bars. Use a good tasting protein powder that compliments the other flavors in the recipe! Roll into small balls and set aside.
1 tsp vanilla flavoring . Spread half of the pudding over top of the cookies and peanut butter. No-Bake Old-Fashioned Peanut Butter Balls - All Things 1 week ago allthingsmamma.com Show details . 4 oz melted chocolate chips, optional. Mix the melted butter with the cracker crumbs, the one cup peanut butter and confectioner's sugar. Pinch of salt . Stir in the Vanilla Milkshake Premier Protein Whey Powder and the oat flour. The ground oats and flax seed make the natural peanut butter less wet, so they're more dense and easier to eat. 
If desired, pipe rim of pie with whipped topping. (Yield: About 2 cups) Remove muffin tin from freezer and divide filling among cups, using about 3 to 4 tablespoons batter for each. cup sweetener . Make the filling. 2. Pour the remaining melted chocolate evenly over the peanut butter layer in each paper bake cup, spreading the chocolate to cover the peanut butter. Keep leftovers covered in refrigerator. Fold in the chopped peanut butter cups. For the chocolate mixture, in a medium microwave-safe bowl, add the coconut oil, peanut butter, maple syrup, and cocoa powder. 
First, combine the oats, dried fruit, peanut butter, maple syrup, and ground flax in a bowl and mix well. Beat cream cheese and confectioners' sugar together in a medium bowl. Line the bottom of an 8 x 8-inch square pan with parchment or aluminum foil.
Transfer to a muffin tin lined with liners evenly amongst 10 slots. In a bowl combine plant protein, peanut butter and maple syrup until it makes a dough. Freeze for 15 mins. Use your hands to mix in the chocolate chips. Cook Time 2 hours. Ingredients.
Total Time 2 hours 20 minutes. Re-freeze the cups. 
Step 4. 4 tbsp unsalted butter or coconut oil.
Fold in whipped topping. Remove from heat and stir in Cheerios. Freeze until firm, about 60 minutes. In an electric mixing bowl with paddle attachment combine the cream cheese, powdered sugar, peanut butter and vanilla extract; whisk on medium to high speed until creamy and smooth; scoop into a medium bowl and set aside. In a microwave bowl or over a double boiler melt 1 cup of chocolate chips and 2 tablespoon of the second measure of peanut butter. Sprinkle each with chopped peanuts. Transfer the mixture to a parchment paper-lined tray or silicone mold and spread to create a thin, even layer. Add right into your shaker or mixing bowl 6 large pasteurized liquid egg whites, 1 tablespoon of cocoa powder, 40 grams of your choice flavor protein powder, 2 tablespoons of peanut butter, and 1 packet of some sweetener.
Heat in 20-second increments in the microwave until warm, fragrant and thickened. Instructions. Step 1: Soften your butter and cream together with the peanut butter. Finish and freeze: In a muffin tin, insert 5 muffin cups. Instructions.
1 tsp vanilla flavoring . Line a 9 3/8x5 baking pan with parchment paper. M ix together the peanut butter, protein powder, chia seeds, honey, and vanilla extract. Add 2 tablespoons of water and stir until a stiff dough forms. Spoon about 2 tsp of peanut butter into each cup. (If chocolate has stiffened a bit, return to low heat and stir until softened.) Line 8" x 8" square baking dish with parchment paper and transfer dough into it. Place the tray in the freezer for 5 minutes while preparing the chocolate. The batter should be thick but not too sticky. Place peanut butter chips, chocolate chips, honey and butter in large microwave-safe bowl. Instructions. Topping - Chocolate shavings .
Whipped cream. 2 tbsp cocoa powder. These healthy Reeses protein balls are made with oats, peanut butter and stevia protein powder for the perfect workout snack. Freeze. Besides, it makes perfect sense to put peanut butter on a pedestal its the superstar of all things savory. Add peanut butter, maple syrup and water; process until combined. Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. 1. 1 tsp cinnamon. Add in the vanilla extract and peanut butter and combine until smooth. Instructions. Chocolate Topping: Line a baking sheet with parchment paper; set aside. This No Bake Peanut Butter Protein Bars recipe tastes just like a peanut butter cup without the added sugar. They are homemade, topped with chocolate, made with oatmeal and are the perfect snack to boost your energy and a great source of protein! Thanks to Premier Protein for sponsoring this recipe. Next, stir in the chocolate chips into the cream cheese mixture. In a medium bowl mix together peanut butter, coconut sugar, coconut oil, and vanilla until smooth. Set aside. 1 cup coconut or heavy cream . Made with a graham cracker crust and topped with peanut butter cups, this pie is a must have at your next dinner party or Holiday meal! HMH Books, 2016.
Place in the freezer for 5 minutes. Recipe Instructions Mix the peanut butter, honey and dry milk together in a bowl.Just a scoop of your choice and form into a ball.Roll in toppingsChill for 20 minutes 4.7/5 (14) Category: Snack Cuisine: American Estimated Reading Time: 2 mins Refrigerate or freeze until firm. Using a small ice cream scoop or two spoons, portion out the mixture and roll it into 1-inch balls. With the back of a tablespoon, press the mixture firmly into the cupcake pan and make a dent in the middle of each cup. Whisk together until smooth and creamy.
Make the Peanut Butter Oat Bars: In a medium, microwave-safe bowl (large enough to add oats later), add peanut butter and maple syrup.
You now have direct access to the buttery-soft center without it being smothered by an overly sweet shell. In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Add the peanut butter, honey, vanilla and cinnamon and pulse just until combined. Add the peanut butter and remaining ingredients to the food processor and process until the mixture is firm and sticky. Instructions. For 15 mins. 1. Drizzle with one-third of the melted peanut butter. Ingredients. 3/4 cup honey. Cover the bowl and refrigerate the mixture for a minimum of 20 minutes. Process or blend everything together until it starts to clump up (be careful not to burn out In a microwave-safe bowl, add the chocolate and coconut oil. 2. Add coconut flakes, cinnamon, salt and vanilla extract; process for 30 seconds. 3/4 cup unsweetened protein powder of choice (90g) 1/4 cup pure maple syrup, honey, or agave (or try these Keto Protein Bars) 1/2 tsp salt. Fold in whipped topping and 1/2 cup of chopped peanut butter cups. Gradually, add in powdered sugar and beat until combined. 
Mix graham crumbs and melted butter in a small bowl, mixing well until all crumbs are coated. Heat for about 30 seconds or until the coconut oil is melted. Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted. 
1.5 cups almond flour. Evenly distribute your keto ice cream mix into the bottom of your cups. Recommended Video. 1 cup creamy peanut butter.
Place the pan in the freezer for a few minutes to harden the chocolate layer. Transfer the mixture to a medium bowl then stir in the chocolate chips. To store Reeses Protein Cookie Dough cup chia seeds cup peanut butter cup honey 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon salt 1 cup semi-sweet chocolate or white chocolate 1 teaspoon coconut oil Instructions In a large bowl, combine the oats and chia seeds. Stir in the Vanilla Milkshake Premier Protein Whey Powder and the oat flour. No-Bake Peanut Butter Oatmeal Bars. Roll the dough into 1oz balls. Add a small layer of melted chocolate to each of 8 silicone baking cups. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until the mixture is melted and smooth. Divide the dough into 12 portions, roll into balls, and push each into a lightly greased mini-muffin tin until flattened.
In a large mixing bowl, mix together the oats, peanut butter, honey, vanilla, coconut, chia seeds, and chocolate chips until completely combined. Ingredients. It should be thick and pliable like play-dough. Pinch of salt . In a small mixing bowl, melt your peanut butter with sticky sweetener until combined. Whisk until milk almost starts to bubble. Place the tray in the freezer for 5 minutes while preparing the chocolate. Remove from freezer and cut the mixture into 8 equal-sized bars.
The most delicious Chocolate Chip Granola Bars made from leftover almond pulp! 
Line a 12-cup muffin tin with muffin liners.
In a large bowl, mix granola, melted butter and peanut butter, Swerve sweetener. Stir until its completely melted and smooth. whipped topping, Reese's Peanut Butter Cups, cream cheese, Oreo cookies and 5 more Raw Salted Caramel Peanut Butter Dessert Bars The Sits Girls maple syrup, water, peanuts, coconut oil, vanilla extract, coconut oil and 7 more Ingredients 1/3 cup chunky peanut butter 1/4 cup honey 1/2 teaspoon vanilla extract 1/3 cup nonfat dry milk powder [] Transfer protein bar batter into the lined baking dish and press firmly in place. 
In a food processor, grind the oats into a fine flour. Re-freeze the cups. 1 tsp vanilla flavoring . Add in the oat flour and sesame seeds, and stir with a In a microwave-safe bowl, add the peanut butter and honey. In a mixing bowl, stir together the peanut butter and coconut flour. Instructions. Heat in 20-second interval, stirring in between until melted. Add to dry ingredients and mix until fully combined. Combine everything except the peanut butter cups: oat flour, protein powder, unflavored collagen powder, peanut butter powder, coconut flour and almond milk (a little at a time) in a bowl. Combine peanut butter and maple syrup in a medium microwave-safe bowl. Add the oats, potato starch, vanilla, cinnamon and salt to Add 4 tablespoons of coconut flour.
Using a rubber spatula, gently fold in the Cool Whip. coconut flour 4 tbsp unsalted butter or coconut oil. Using a stand mixer or a food processor: mix or pulse together oats, protein powder, flaxseed, and salt.
Drain cashews; rinse under cool water. No Bake Peanut Butter Filling. Stir together the peanut butter and protein powder and roll into 1 tsp sized balls. Instructions. 1 cup coconut or heavy cream . 
In a small saucepan over medium heat, add in coconut milk. In a microwaveable bowl add the peanut butter, maple syrup and coconut oil. Stir frequently until butter is melted and all ingredients are combined. cup sweetener .
In a medium bowl mix together peanut butter, coconut sugar, coconut oil, and vanilla until smooth. Recipe Instructions Mix the peanut butter, honey and dry milk together in a bowl.Just a scoop of your choice and form into a ball.Roll in toppingsChill for 20 minutes 4.7/5 (14) Category: Snack Cuisine: American Estimated Reading Time: 2 mins These are full of flavor, are vegan, gluten-free, dairy-free and oil-free and only 8 ingredients! STEP ONE. The thicker the dough, the more firm they will be at room temperature. 1 cup coconut or heavy cream . Refrigerate while the pudding layer is prepared. Set out 8 paper cases on a tray and set aside. Instructions. How to Make the Protein Bars. Transfer the mixture to a medium bowl then stir in the chocolate chips. Place approximately 1 tablespoon of melted chocolate in the bottom of each liner.
Line a 9-inch square pan with parchment paper and press the mixture into the pan with a spatula or your fingers until equally distributed, ensuring that youre pressing it into the corners of the pan. 
1 c nut butter 5 Tbsp powdered sugar Sprinkle Hanna Valley Protein - All flavors work! Heat the chocolate and coconut oil in a glass bowl over a double broiler. 
Mix the peanut butter, maple syrup and coconut flour until smooth, then add 1/2 tablespoon of the mixture to each cup on top of the chocolate. Stir in the chocolate chips.