Category:

appetizers

Name: Dark Mocha Peanut Butter Fudge Protein Donuts
Prep time: 15 min
Cook time: 10 min
Yield: 10-11 donuts
Ingredients: 1/2 cup almond flour; 2 scoops chocolate whey protein powder; 3 tbsp cacao powder; 2 tsp espresso powder; 1 1/2 tsp cinnamon; 3 tbsp monk fruit sweetener; 1 1/2 tsp baking powder; 1 large banana; 2 whole eggs; 2 tsp almond extract; 3 tbsp peanut butter; 3/4 cup dark chocolate chips; 1 dark chocolate bar ((70% cacao or higher)); peanut butter

appetizers breakfast desserts donuts peanut butter recipes snacks

Dark Mocha Peanut Butter Fudge Protein Donuts

by gino June 28, 2019

written by gino

dark mocha peanut butter fudge protein donuts

Donuts, donuts, and more donuts!

I’m on a mission to bombard this blog with THE best, most creative, high protein, nutritious recipes available on the planet…

and I actually had a muffin recipe all finished up and edited, ready to go, but I didn’t want to post another muffin recipe back to back. I wanted some variety and space in between each one.

But fear not friends, look for that in the next one—-I’m pretty sure it will blow your minds🤯🤯🤯….

Since I’ve been having these donut ideas flowing through my head lately, I had to take advantage of it, because you never know when inspiration will strike.

Ideas will just hit you randomly, at the weirdest of times, and you gotta act on them while it’s still fresh.

So I experimented, tinkered with some flavors, and came up with what I think is another sure-fire winner. I can’t wait for you guys to try ’em!

So without further adieu….

Enter….my Dark Mocha Peanut Butter Fudge Protein Donuts!!

dark mocha peanut butter fudge protein donuts

Oven-baked protein donuts….

a 100% cacao, almond flour, whey protein batter….

loaded with dark chocolate chips, espresso, cinnamon, bananas, amaretto…

dipped into a decadent 72% cacao dark chocolate….

drizzled with all-natural peanut butter…

dark mocha peanut butter fudge protein donuts

KA-POW!!

dark mocha peanut butter fudge protein donuts

It doesn’t get much better than a dark chocolate, mocha, and peanut butter protein donut…..

…am I right??

So here’s what separates these donuts from all the rest…

NO refined flours, NO granulated sugars, and NO butter is used in the batter! That’s right—

1) Instead of all-purpose flour, the most common flour used to make donuts, I use almond flour.

It provides excellent nutritional value—-high in protein, fiber, vitamins, minerals, antioxidants—all purpose flour provides NONE of this.

And also, according to the Diabetes Education Online website, “because fiber is a type of carbohydrate your body can’t digest, it does not affect your blood sugar levels. You should subtract the grams of fiber from the total carbohydrate.”

Generally, almond flour contains 5 grams of carbs, and 3 grams of fiber per serving. Taking this into account, this means that almond flour only has 2 grams net carbs per serving! Much leaner than all-purpose, and leaner than other commonly used flours like, whole wheat flour or oat flour!

More excellent info on almond flour can be found here.

2) Cacao powder is used to add extra chocolate-y flavor, and also helps eliminate the need to use more flour.

This in turn, lowers the presumed carb and calorie count of these donuts, while also bumping up its fiber content! Cacao powder also has its own unique antioxidants (which we’ll explain its benefits down below). A win-win for us all!

3) I use monk fruit sweetener instead of granulated sugar.

This stuff is a game-changer for me.

—-And that makes it a fantastic substitute for regular white/cane/table/coconut sugar.

Most donuts add some type of sugar into their recipes, like brown sugar, table sugar, or coconut sugar, but these options are all super high in sugars/carbs, and we all know how bad sugars are no matter how you slice it.

But monk fruit sweetener is different.

Monk fruit sweetener is the juice collected from the monk fruit, and it is similar in appearance to regular table sugar.

Here’s the main difference though—

monk fruit sweetener is about 200 times sweeter than sugar, but with zero calories, and zero carbs.

—-And that makes it a fantastic substitute for regular white/cane/brown/coconut sugar.

I personally love this stuff! And I use it in most of my “sweet” recipes ever since I found out about it.

You can sub it in at a 1:1 ratio for regular sugar.

More detailed information about monk fruit can be found here.

dark mocha peanut butter fudge protein donuts

4) I sub in peanut butter instead of butter.

I use peanut butter in these muffins to not only add that delicious, nutty flavor, and not just because of its high protein/nutrient content (about 7g protein, 12g unsaturated fats, 3g fiber per 2 tbsp serving), but also because it adds “healthy” fats and oils that help keep these muffins moist, which locks in its flavor.

5) Last but not least…

Whey protein powder is used to add some muscle-building protein.

Chocolate is my flavor of choice here, but you could use a mocha or coffee flavor here, if you like.

Speaking of, I also added espresso powder for that robust, coffee flavor, and this also subtly enhances the richness of the dark chocolate.

Banana is used as a natural sweetener, and I added cinnamon, and almond extract to enhance these already flavorful muffins up even more.

dark mocha peanut butter fudge protein donuts

Here are the nutritional benefits of the main ingredients of these Dark Mocha Peanut Butter Fudge Protein Donuts…

Dark chocolate has been shown to contain high amounts of antioxidants, polyphenols, and flavonoids—all of which are believed to help fight cancer, fight free radical damage, and fight disease. Certain research has shown dark chocolate to maybe help improve brain function, boost memory, and enhance focus. Also, flavonoids in dark chocolate have been shown to help improve heart circulation.

Bananas are fully-loaded with potassium, a very important nutrient which has been shown to help support the body’s circulatory system, help move oxygen throughout our cells, and helps to lower high blood pressure. Bananas are high in fiber, which helps keeps our digestive system running smoothly, helps to remove toxins, and helps fight inflammation. Bananas are also high in vitamins B6, C, and manganese.

Peanut butter, which is basically grounded up peanuts, contain about 8 grams of protein per ounce, this is more than allother nuts. Peanuts contain bioactives like flavonols and phenolic acids, that provide numerous health benefits. Studies have shown that resveratrol (found on the peanut skins), a bioactive found in only a few foods, may help lower risks of cancer, Alzheimer’s disease, and diabetes.

Cinnamon is considered the most antioxidant-rich spice available in the world. The antioxidants found in cinnamon are believed to fight off disease, protect our DNA from cell damage, slow the aging process, and may fight cancer. Cinnamon has also been shown to help fight off infection and sickness.

dark mocha peanut butter fudge protein donuts

Here’s what you’ll need…

dark mocha peanut butter fudge protein donuts ingredients

And of course, you need 2 donut pans. Like so….

2 6-cavity donut pans

Some quick notes before you get started…

-you can sub 2/3 cup applesauce instead of the banana.

-After removing them from the oven, let the donuts cool in the pan for a few minutes. This makes for easier removal.

-Store in an airtight container and keep in the fridge. Best if consumed within 3-4 days. I like to re-heat them back up in the microwave, it’s just like they’re fresh out the oven!

If you like these, then you need to check out my….

Alright then, let’s get to it!!

dark mocha peanut butter fudge protein donuts

Dark Mocha Peanut Butter Fudge Protein Donuts

a 100% cacao filled, almond flour batter...bursting with dark chocolate chips, espresso, amaretto, bananas, and cinnamon....dipped into 72% cacao dark chocolate....these OVEN-BAKED protein donuts are a dark chocolate lover’s dream...and with NO granulated sugars, and NO refined flours—great for a protein dessert or snack!

Prep Time

15 minutes

Cook Time

10 minutes

Servings

donuts

Ingredients

donut batter:

topping:

1 dark chocolate bar (70% cacao or higher)
peanut butter

Prep Time

15 minutes

Cook Time

10 minutes

Servings

donuts

Ingredients

donut batter:

topping:

1 dark chocolate bar (70% cacao or higher)
peanut butter

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix thoroughly. In separate larger bowl, mash banana with fork. Add other wet ingredients. Mix thoroughly.
Gradually add dry ingredients to wet ingredients bowl, until fully incorporated. Don't overmix. Fold in dark chocolate chips.
Grease donut pan with olive oil. Using spoon, add batter into each donut section, at least 2/3 full, or fill to the top. Should make about 10-11 donuts.
Bake in oven for about 10-11 minutes, or until surface is set.
Remove from oven. Let cool for 3-5 minutes in pan(for easy removal). Meanwhile, break down dark chocolate bar into small pieces. Place into bowl. Microwave in 30 second intervals, until melted to liquid form, stirring as needed.
Dip donuts into dark chocolate. Drizzle peanut butter on top. Enjoy!

Recipe Notes

-you can sub 2/3 cup applesauce instead of the banana.

-After removing them from the oven, let the donuts cool in the pan for a few minutes. This makes for easier removal.

Did you try this recipe? How did it turn out for you?? I would love to hear from you! Sound off in the comments section below or use the social media buttons throughout the website. Enjoy!!

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June 28, 2019 0 comments

appetizers breakfast desserts muffins peanut butter recipes snacks

Ultimate Blueberry Protein Muffins

by gino June 8, 2019

written by gino

ultimate blueberry protein muffins

To be honest, I’ve never really liked muffins.

I always looked at muffins as being too carby, too sugary, loaded with empty calories—

And most of the muffins I’ve had were pretty plain—and when I say plain, I mean like 90% batter, and 10% filling.

They were bland, had no flavor—and they skimped on all the good stuff that makes the muffin, you know what I mean??

Whether it be a blueberry, chocolate, apple crumb, whatever kind of muffin it is—-I’ll bite into it, and I’ll just get like one or two measly, little blueberries in that one huge bite. The rest was plain, unflavorful muffin batter.

It’s like, “what the heck man?! Where’s all the flavor?!”

Simply, not enough, in my opinion.

Well, this next recipe is gonna change all of that.

I’m taking a regular blueberry muffin, and enhancing them to the Nth degree.

We’re gonna be adding more flavor, more filling, more protein, more nutrients…

It’s like the equivalent of skinny ol’ Steve Rogers transforming into the super soldier, Captain America.

Or, like Bruce Banner turning into the Incredible Hulk.

In my eyes, this is essentially, how a blueberry muffin SHOULD have been from the very beginning.

And I think the results….. are super spectacular.

So….without further adieu….

Enter….the ULTIMATE Blueberry Protein Muffins!!

ultimate blueberry protein muffins

Fully-loaded with wild blueberries, dark chocolate chips, peanut butter, and cinnamon….

jam-packed with muscle-building whey protein…..

high in fiber and antioxidants….

and naturally-sweetened with bananas and monk fruit….

ultimate blueberry protein muffins

Now, this is a blueberry muffin.

Nutritious. Loaded with flavor.

In every….single…bite.

You couldn’t ask for a better blueberry protein muffin than this…..

ultimate blueberry protein muffins

YOW-ZA!!

One thing I’m sure you’ll really like about these muffins is….

NO refined flours, NO granulated sugars, and NO butter is used in the batter! That’s right—

1) Instead of all-purpose flour, the most common flour used to make muffins, I use almond flour.

It provides excellent nutritional value—-high in protein, fiber, vitamins, minerals, antioxidants—all purpose flour provides NONE of this.

More excellent info on almond flour can be found here.

2) I use monk fruit sweetener instead of granulated sugar.

Most muffins add some type of sugar into their recipes, like brown sugar, table sugar, or coconut sugar, but these options are all super high in sugars/carbs, and we all know how bad sugars are no matter how you slice it.

Monk fruit sweetener is a fantastic substitute for regular white/cane/table/coconut sugar. Monk fruit sweetener is the juice collected from the monk fruit, and it is similar in appearance to regular table sugar.

The main difference—it’s about 200 times sweeter than sugar, but with zero calories, and zero carbs. You can sub it in at a 1:1 ratio for regular sugar.

I personally love this stuff! And I use it in most of my “sweet” recipes ever since I found out about it.

More detailed information about monk fruit can be found here.

3) I sub in peanut butter instead of butter.

For decades, butter has been known to be detrimental to your overall health because of its high saturated fat and calorie content. It seems to be making a comeback of late, as current research may suggest otherwise (Dr. Axe has a great article on the benefits of grass-fed butter, check it out here), but there’s no denying that its high fat content may not be that good for you.

ultimate blueberry protein muffins

Here are the nutritional benefits of the main ingredients of these ULTIMATE Blueberry Protein Muffins….

Blueberries are loaded with antioxidants, vitamins, and other nutrients, and are widely-considered as one of the world’s most nutritious foods. Numerous studies have shown these berries to maybe help fight cancer, fight inflammation, supportheart health, boost brain function, and its high fiber content helps promote healthy digestion.

Bananas are fully-loaded with potassium, a very important nutrient which has been shown to help support the body’s circulatory system, help move oxygen throughout our cells, and helps to lower high blood pressure. Bananas are high in fiber, which helps to keep our digestive system running smoothly and helps to remove toxins.

Cinnamon is widely considered as the most antioxidant-rich natural spice available on the planet. The antioxidants found in cinnamon are believed to maybe help fight cancer, protect cells from DNA damage, slow the aging process, and help fight disease. Cinnamon also contains certain compounds that have been known to maybe help fight off viruses and infections

Peanut butter, which is basically grounded up peanuts, contain about 8 grams of protein per ounce, this is more than all other nuts. Peanuts contain bioactives like flavonols and phenolic acids, that provide numerous health benefits. Studies have shown that resveratrol (found on the peanut skins), a bioactive found in only a few foods, may help lower the risks of cancer, diabetes, and Alzheimer’s disease.

ultimate blueberry protein muffins

OK, here’s what you’ll need…

ultimate blueberry protein muffins ingredients

And of course, a muffin pan. Like so….

12 cup muffin pan

Some quick notes before you get started…

-I use wild blueberries for this recipe because they’re much smaller in size versus regular blueberries, and you can fit a whole bunch more into every single muffin. But feel free to use regular blueberries if you wish. Fresh or frozen will work.

–Wild blueberries are usually only found in the frozen section and not sold fresh.

-you can sub 1/2 cup applesauce instead of the banana.

-once you pour the batter onto the muffin pan, add more blueberries on top before you place it in the oven!

ultimate blueberry protein muffins

If you like these, then you gotta check out my….

Alright then, let’s get to it!!

ultimate blueberry protein muffins

Ultimate Blueberry Protein Muffins

Fully-loaded with wild blueberries, dark chocolate chips, peanut butter, and cinnamon....naturally sweetened with bananas and monk fruit...jam packed with muscle-building whey protein.....these PROTEIN MUFFINS are soooo mind-blowing delicious....NO granulated sugars, NO refined flours, and NO butter needed!!

Prep Time

15 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

1 1/8 cup almond flour
2 scoops vanilla whey protein powder
2 tsp cinnamon
1 1/2 tsp baking powder
3 tbsp monk fruit sweetener (or erythritol natural sweetener)
1 large banana
1 whole egg
2 tsp almond extract
3 tbsp peanut butter
1/4 cup dark chocolate chips
1 1/2 cup wild blueberries (frozen)

Prep Time

15 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

1 1/8 cup almond flour
2 scoops vanilla whey protein powder
2 tsp cinnamon
1 1/2 tsp baking powder
3 tbsp monk fruit sweetener (or erythritol natural sweetener)
1 large banana
1 whole egg
2 tsp almond extract
3 tbsp peanut butter
1/4 cup dark chocolate chips
1 1/2 cup wild blueberries (frozen)

Instructions

Preheat oven to 375.
In mixing bowl, add flour, protein powder, cinnamon, baking powder, monk fruit sweetener. Mix thoroughly.
In separate larger bowl, mash banana with a fork. Add eggs, almond extract, peanut butter. Mix thoroughly.
Gradually pour dry ingredient bowl contents into larger wet ingredient bowl, while mixing. Mix until fully incorporated. Fold in dark chocolate chips, blueberries.
Line muffin pan with baking cups. If not available, grease muffin pan with olive oil. Using spoon, add batter into each muffin section, at least 2/3 full, or fill to the top. Should make about 7-8 muffins.
Bake in oven for about 18-21 minutes, or until toothpick down the center comes out clean.
Remove from oven. Let cool for 5 minutes before removing from pan. Enjoy!

Recipe Notes

-I use wild blueberries for this recipe because they're much smaller in size versus regular blueberries, and you can fit a whole bunch more into every single muffin. But feel free to use regular blueberries if you wish. Fresh or frozen will work.

-Wild blueberries are usually only found in the frozen section and not sold fresh.

-you can sub 1/2 cup applesauce instead of the banana.

-once you pour the batter onto the muffin pan, add more blueberries on top before you place it in the oven!

Did you try this recipe? How did it turn out for you?? I would love to hear from you! Sound off in the comments section below or use the social media buttons throughout the website. Enjoy!!

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June 8, 2019 12 comments

appetizers breakfast desserts donuts peanut butter recipes snacks

Peanut Butter Dark Chocolate Cacao Protein Donuts

by gino May 25, 2019

written by gino

peanut butter dark chocolate cacao protein donuts

Peanut butter and dark chocolate!

A couple of years back, I went to visit a real, good buddy of mine while he was in Colorado. He showed me around town, went white water rafting, hiking, caught a baseball game, barhopped—it was awesome, fun times.

And of course, bein’ the dessert foodie that I am, I had to also check out the top dessert spots only found in the Denver, Colorado area.

One of them was a donut shop called, Voodoo Donuts. (They have since branched out to a few other cities, especially one closer to me, at the Universal Studios Citywalk.)

There was a huge line out the door for this place, and that’s always a good sign, depending on how you look at it.

While in line, you could see the different flavors available inside a revolving glass case, and I saw one that caught my eye….it was dubbed the “Memphis Mafia.”

Definitely named after Elvis’ favorite food combination, it was like an apple fritter, but with peanut butter, bananas, chocolate chips, and cinnamon.

This was definitely MY kind of donut!!

I devoured that thing…. and it was pure heavenly bliss!

Me and Elvis would’ve been best friends, lol. I’m sure he would love this blog too!

But anyway, this donut really sticks in my memory because out of all the donut shops I have ever been to, this one donut contained all of my favorite ingredients rolled into one. No other shop offered this specific combo. Props to Voodoo Donuts!

So, here’s my take on that donut—I put it through the peanutbutteroneverything.com wringer— leaned it up with all-natural ingredients, boosted it with protein, enhanced some flavors—and I think I got some fantastic results!

Without further adieu….

Enter…my Peanut Butter Dark Chocolate Cacao Protein Donuts!!

peanut butter dark chocolate cacao protein donuts

Ultimate dark chocolate donuts…..

made with 100% cacao powder, almond flour, and whey protein….

filled with dark chocolate chips, bananas, cinnamon, amaretto…..

dipped into a golden bath of luscious, natural peanut butter….

topped with antioxidant-rich cacao nibs….

peanut butter dark chocolate cacao protein donuts

YOW-ZA!!

peanut butter dark chocolate cacao protein donuts

So, first thing first, let me emphasize….these are not your regular donuts. Why??

Well, because….

NO refined flours, NO granulated sugars, and NO butter is used in the batter!

1) Instead of all-purpose flour, the most common flour used to make donuts, I use almond flour.

It provides excellent nutritional value—-high in protein, fiber, vitamins, minerals, antioxidants—all purpose flour provides NONE of this.

More excellent info on almond flour can be found here.

2) I use monk fruit sweetener instead of granulated sugar.

The main difference—it’s about 200 times sweeter than sugar, but with zero calories, and zero carbs. You can sub it in at a 1:1 ratio for regular sugar.

I personally love this stuff! And I use it in most of my “sweet” recipes ever since I found out about it.

More detailed information about monk fruit can be found here.

3) I sub in peanut butter instead of butter.

I use peanut butter in these donuts to not only add that delicious, nutty flavor, and not just because of its high protein/nutrient content (about 7g protein, 12g unsaturated fats, 3g fiber per 2 tbsp serving), but also because it adds “healthy” fats and oils that help keep these donuts moist, which locks in its flavor.

4) Cacao powder is used to add extra chocolate-y flavor, and also helps eliminate the need to use more flour. This in turn, lowers the presumed carb and calorie count of these donuts, while also bumping up its fiber content! Cacao powder also has its own unique antioxidants (which we’ll explain its benefits down below). A win-win for us all!

5) Last but not least…

Whey protein powder is used to add some muscle-building protein. Banana is used as a natural sweetener, and I added cinnamon, and almond extract to enhance these already flavorful donuts up even more.

peanut butter dark chocolate cacao protein donuts Also, most donut recipes I’ve seen on the web add coconut oil, maple syrup, coconut sugar, greek yogurt, confectioners’ sugars, or granulated sugars, etc to help form a glaze.

But none of that is needed here.

We’re just using good ol’ fashioned, natural peanut butter.

That’s it.

You might need to add some peanut oil to help liquefy it a bit, but if you’re using a newly opened jar, it won’t be needed (brands can vary though).

OK, here are the nutritional benefits of the main ingredients in these Peanut Butter Dark Chocolate Cacao Protein Donuts…

Dark chocolate is one of the world’s best sources of antioxidants. Along with these antioxidants, they also contain polyphenols and flavonoids—all of which are believed to help fight cancer, fight free radical damage, and fight disease. Certain research also have shown dark chocolate to maybe help improve brain function, boost memory, and enhance focus.

peanut butter dark chocolate cacao protein donuts

OK, so here’ s what you’ll need…

peanut butter dark chocolate cacao protein donuts ingredients

And of course, some donut pans. Like so…

2 6-cavity donut pans

Some quick notes before you get started…

-you can sub 1/2 cup applesauce instead of the banana.

-After removing them from the oven, let the donuts cool in the pan for a few minutes. This makes for easier removal.

-For the glaze, it is best to use natural peanut butter. Even better to use a freshly opened jar because it still has its natural oils that settle on top, which make it easier to stir and dip into. If not, just add a bit of peanut oil into the peanut butter, and stir to thin it out before you dip in the donuts.

peanut butter dark chocolate cacao protein donuts

If you like these, then you need to check out these other delicious recipes!!.…

Alright then, let’s get to it!!

peanut butter dark chocolate cacao protein donuts

Peanut Butter Dark Chocolate Cacao Protein Donuts

Oven-baked almond flour, dark chocolate donuts....filled with dark chocolate chips, bananas, cinnamon, amaretto.....dipped into a golden bath of natural peanut butter....topped with antioxidant-rich cacao nibs---protein donuts don't get much better than this!!

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

5 minutes

Servings

donuts

Ingredients

donut batter:

1/2 cup almond flour
2 scoops chocolate whey protein powder
2 1/3 tbsp cacao powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
3 tbsp monk fruit sweetener (or erythritol, natural sweetener)
1 large banana
2 whole eggs
2 tsp almond extract
3 tbsp peanut butter (natural)
2/3 cup dark chocolate chips

glaze/toppings:

6 tbsp peanut butter (natural)
peanut oil (if needed)
cacao nibs

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

5 minutes

Servings

donuts

Ingredients

donut batter:

1/2 cup almond flour
2 scoops chocolate whey protein powder
2 1/3 tbsp cacao powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
3 tbsp monk fruit sweetener (or erythritol, natural sweetener)
1 large banana
2 whole eggs
2 tsp almond extract
3 tbsp peanut butter (natural)
2/3 cup dark chocolate chips

glaze/toppings:

6 tbsp peanut butter (natural)
peanut oil (if needed)
cacao nibs

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix thoroughly. In separate larger bowl, mash banana with fork. Add other wet ingredients. Mix thoroughly.
Gradually add dry ingredients to wet ingredients bowl, until fully incorporated. Don't overmix. Fold in dark chocolate chips.
Grease donut pan with olive oil. Using spoon, add batter into each donut section, at least 2/3 full, or fill to the top. Should make about 8-9 donuts.
Bake in oven for about 10-11 minutes, or until surface is set.
Remove from oven. Let cool for 3-5 minutes in pan(for easy removal). Meanwhile, to make glaze, add peanut butter to bowl. Add peanut oil if needed. Stir to incorporate.
Dip donuts into peanut butter. Sprinkle cacao nibs on top. Enjoy!

Recipe Notes

-you can sub 1/2 cup applesauce instead of the banana.

-After removing them from the oven, let the donuts cool in the pan for a few minutes. This makes for easier removal.

-For the glaze, it is best to use natural peanut butter. Even better to use a freshly opened jar because it still has its natural oils that settle on top, which make it easier to stir and dip into. If not, just add a bit of peanut oil into the peanut butter, and stir to thin it out before you dip in the donuts.

Did you try this recipe? How did it turn out for you? I would love to hear from you! Sound off in the comment section below or use the social media links you see above or throughout the blog. Thanks guys!!

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May 25, 2019 0 comments

appetizers breakfast desserts donuts peanut butter recipes snacks

Dark Chocolate Hazelnut Banana Protein Donuts

by gino May 4, 2019

written by gino

dark chocolate hazelnut banana protein donuts

Hazelnuts and dark chocolate.

Such a heavenly combination.

I just had some nutella and banana crepes the other day. It was sooo good!

Definitely one of my favorite cheat meal options.

And….donuts.

I love me some donuts.

Chocolate-glazed donuts for the win!

So I thought, I need a fresh new recipe on the blog, why not combine the two and create something healthier??

And that’s exactly what I did!

I think the end result will knock your socks off.

So, without further adieu…

Enter….my Dark Chocolate Hazelnut Banana Protein Donuts!!

dark chocolate hazelnut banana protein donuts

With notes of cinnamon, amaretto, peanut butter, banana, dipped into a luscious 72% cacao dark chocolate drizzle…then topped with decadent and rich, chopped hazelnuts—-

the ultimate combination for chocolate hazelnut lovers…

and makes for a super delicious protein donut!!

Sure to satisfy any donut craving—

and build some muscle while you’re at it!

dark chocolate hazelnut banana protein donuts

KA-POW!!

So, first thing first, let me emphasize….

NO refined flours, NO granulated sugars, and NO butter is used for these protein donuts.

1) Instead of all-purpose flour, the most common flour used to make donuts, I use almond flour.

It provides excellent nutritional value—-high in protein, fiber, vitamins, minerals, antioxidants—all purpose flour provides NONE of this.

More excellent info on almond flour can be found here.

2) I use monk fruit sweetener instead of granulated sugar.

The main difference—it’s about 200 times sweeter than sugar, but with zero calories, and zero carbs. You can sub it in at a 1:1 ratio for regular sugar.

I personally love this stuff! And I use it in most of my “sweet” recipes ever since I found out about it.

More detailed information about monk fruit can be found here.

3) I sub in peanut butter instead of butter.

4) Last but not least…

whey protein powder is used to bump up the protein content, banana is used as a natural sweetener, and I added cinnamon and almond extract to enhance these already flavorful donuts up even more.

What you got here is one ultra nutritious and delicious protein donut!

dark chocolate hazelnut banana protein donuts

OK, here are the nutritional benefits of the main ingredients in these Dark Chocolate Hazelnut Banana Protein Donuts…

Dark chocolate has been shown to contain high amounts of antioxidants, polyphenols, and flavonoids—all of which are believed to help fight cancer, fight free radical damage, and fight disease. Certain research has shown dark chocolate to maybe help improve brain function, boost memory, and enhance focus. Studies have found flavonols in dark chocolate may help improve blood circulation to the heart and may help lower blood pressure.

Hazelnuts are loaded with vitamins, minerals, and antioxidants and they are known to be one of the most nutritious out of all the nuts found in the world. Studies have shown that regular consumption may help to fight off cancer, help preventheart disease, protect the brain from degeneration, and its high Vitamin E content helps keep the hair and skin healthy.

Almonds which are basically ground up to create almond flour, contain exceptional amounts of protein, fiber, vitamin E, magnesium, manganese, riboflavin, calcium. They contain a special kind of vitamin E called gamma-tocopherol—studies show this antioxidant may be a powerful cancer-fighter. Almonds contain monounsaturated fatty acids, “healthy fats,” which studies have shown may help support the heart and may help to lower “bad” LDL cholesterol.

dark chocolate hazelnut banana protein donuts

Here are some quick notes before you get started…

-you can sub 1/2 cup applesauce instead of the banana.

-Instead of hazelnuts, you can also sub whatever nuts you want. (You sure you wanna do that tho??)

-After removing them from the oven, let the donuts cool in the pan for a few minutes. This makes for easier removal.

OK, here’s what you’ll need for these Dark Chocolate Hazelnut Banana Protein Donuts…

dark chocolate hazelnut banana protein donuts ingredients

And of course, some donut pans. Like so…

2 6-cavity donut pans

If you like these, then I’m sure you’ll love my….

Alright then, let’s get to it!!

dark chocolate hazelnut banana protein donuts

Dark Chocolate Hazelnut Banana Protein Donuts

These oven-baked PROTEIN DONUTS are loaded with dark chocolate chips, hints of cinnamon, amaretto, peanut butter and bananas...dipped into melted 72% cacao dark chocolate, and topped with a luscious hazelnut crunch----sure to satisfy any donut craving👌!!

Prep Time

15 minutes

Cook Time

10-12 minutes

Passive Time

5 minutes

Servings

donuts

Ingredients

donut batter:

3/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tbsp monk fruit sweetener
1 banana (large)
1 whole egg
1 1/2 tsp almond extract
2 tbsp peanut butter
1/2 cup dark chocolate chips
1/4 cup hazelnuts (finely chopped)

glaze and toppings:

3/4 dark chocolate bar (70% cacao or higher)
hazelnuts (finely chopped)

Prep Time

15 minutes

Cook Time

10-12 minutes

Passive Time

5 minutes

Servings

donuts

Ingredients

donut batter:

3/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tbsp monk fruit sweetener
1 banana (large)
1 whole egg
1 1/2 tsp almond extract
2 tbsp peanut butter
1/2 cup dark chocolate chips
1/4 cup hazelnuts (finely chopped)

glaze and toppings:

3/4 dark chocolate bar (70% cacao or higher)
hazelnuts (finely chopped)

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix thoroughly. In separate larger bowl, mash banana with fork. Add all other wet ingredients. Mix thoroughly.
Gradually add dry ingredients to wet ingredients bowl, until fully incorporated. Don't overmix. Fold in dark chocolate chips, hazelnuts.
Grease donut pan with olive oil. Using spoon, add batter into each donut section, at least 2/3 full, or fill to the top. Should make about 8-9 donuts.
Bake in oven for about 10-11 minutes, or until surface is set.
Remove from oven. Let cool for 3-5 minutes in pan(for easy removal). Meanwhile, melt dark chocolate in microwave in 30 second intervals, stirring in between. Continue until fully melted.
Dip donuts into dark chocolate. Sprinkle chopped hazelnuts on top. Enjoy!

Recipe Notes

-you can sub 1/2 cup applesauce instead of the banana.

-Instead of hazelnuts, you can also sub whatever nuts you want. (You sure you wanna do that tho??)

-After removing them from the oven, let the donuts cool in the pan for a few minutes. This makes for easier removal.

-Store in an airtight container and keep in the fridge. Best if consumed within 3-4 days. I like to re-heat them back up in the microwave, it's just like they're fresh out the oven!

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May 4, 2019 0 comments

appetizers breakfast desserts donuts peanut butter recipes snacks

Blueberry Amaretto Protein Donuts

by gino April 20, 2019

written by gino

blueberry amaretto protein donuts

Blueberries are my favorite fruit.

Hands down.

I gotta get my blueberry fix, and on the daily.

They’re widely considered as one of the world’s best superfoods, providing high amounts of antioxidants and other nutrients.

Most of the sweet recipes on this blog all contain blueberries. Whether it be pancakes, waffles, protein bars, smoothies—you name it. Blueberries just go great with just about anything, almost like peanut butter, hehe.

So you know I had to incorporate this wonderful fruit into everyone’s favorite grab-and-go, time-saving, go-to breakfast option……the donut!

And of course, I threw in some of my usual faves into the mix too, just for kicks.

And this packs a super wallop of a kick.

I’m talkin’ some HBK sweet chin music level kicks.

So…

Without further adieu….

Enter….my Blueberry Amaretto Protein Donuts!!

blueberry amaretto protein donuts

Feast your eyes on the most glorious donuts you’ll ever set your sights on!’

Wild blueberries, cinnamon, banana, amaretto, almonds, a dabble of peanut butter, a heavenly blueberry glaze….these oven baked protein donuts are exploding with antioxidants and flavor!!

That’s right, blueberries inside every bite, and blueberries smothered all over the outside.

If you love blueberries, if you love donuts, and if you love delicious, muscle-building, nutrient-packed food, then this donut was made especially for you!

Sure to knock your taste buds senseless!

blueberry amaretto protein donuts

So if y’all don’t know by now, almond flour is my go-to flour of choice, pretty much every, single time.

It provides excellent nutritional value—-high in protein, fiber, vitamins, minerals, antioxidants….

Generally, almond flour contains 5 grams of carbs, and 3 grams of fiber per serving. Taking this into account, this means that almond flour only has 2 grams net carbs per serving! Much leaner than the commonly used whole wheat flour or oat flour!

Amaretto is a sweet Italian liqueur from Saronna, Italy flavored from bitter almonds, apricot pits, and sometimes peach. The non-alcoholic substitute for this is almond extract.

This extract is so concentrated with flavor, you just need to use a tiny bit of it to get that boost of flavor. Even so, I like to use 2 tsp per recipe just to make sure that flavor really pops.

I prefer to use the extract over the actual alcohol because it provides less sugars, and I feel the flavor is more intense and concentrated.

Peanut butter mixed into the batter adds not just that peanut-y flavor, but adds some “healthy” fats and oils that help keep these donuts moist—much better than using saturated fat–loaded butter.

blueberry amaretto protein donuts

One of the key ingredients I use for these protein donuts is erythritol.

Erythritol is a low calorie sweetener that contains about 70% of the sweetness of sugar, without any of its drawbacks—-like extra calories, unhealthy sugar, and studies have shown it to not raise blood sugar levels.

Erythritol is considered a sugar alcohol, and most sugar alcohols are found in natural ingredients like fruits and vegetables.

Healthline.com has a great article on the positives and negatives of erythritol (mostly positives), you can check it out right here.

If you’ve been following my blog, you’ll notice that I like to use erythritol and/or monk fruit sweetener to help naturally sweeten up some of my recipes. I’ve done my research on these two ingredients, I like what I’ve been reading about them, and so I like to use them. These are both awesome substitutes for regular, table sugar, in my opinion.

But I also recommend you to read up on these ingredients as well, to see if you’re ok with using them. Here are some great articles I’ve found concerning erythritol, just click on them below:

Healthline.com: “Erythritol—-Like Sugar Without the Calories?”

Dr. Axe : “Erythritol: Is This Common Sweetener Safe?”

blueberry amaretto protein donuts

The key to that beautiful purple glaze is not only the fact that it uses only 3 ingredients (4 if you count water), but also in its preparation.

And I tried multiple methods —I experimented with microwaving frozen blueberries, to heating them over medium heat in a sauce pan, to blending them in my Vitamix blender.

Microwaving the blueberries was definitely the quickest way to heat up the blueberries but afterwards, it took a lot of forearm work to mash them down, and I was still left with a lot of chunks. I wanted a smoother consistency, so this wasn’t good.

Heating up the blueberries over the stove top took a bit longer, and by the time I was done mashing them up, the heat really shrank whatever amount I had left. This method was much better, but I would have to add more blueberries than I normally would to this.

Blending them in the Vitamix was also super fast, it got rid of the chunkiness, but I had to add more liquid to help it blend, and when the time came to add the erythritol to thicken it up into a glaze, I had to add WAY more erythritol, and this led to it losing its vibrant purple color, and turned it to a bland pink. The donuts still came out super delicious, but image wise, not exactly what I wanted.

But then I combined the two methods of melting them down over the stove top, followed by blending it in my Vitamix to get a smoother consistency. This worked like a charm!

The blueberries melted down, no more chunkiness, I didn’t have to add much erythritol to thicken it, and it kept that vibrant purple color!

blueberry amaretto protein donuts

KA-POW!!

OK, here are the nutritional benefits of the main ingredients in these Blueberry Amaretto Protein Donuts…

Blueberries are known to be one of the top “superfoods” found on planet earth, and they’re chockfull of antioxidants and vitamins. Studies have shown that nutrients in blueberries may help fight cancer, help fight inflammation, help support brain function, and its high fiber content aids with digestion. Blueberries are also a great source of vitamin K, which has been shown to help with the formation of blood clots if the body were to get injured.

Cinnamon is widely considered as the most antioxidant-rich natural spice available on the planet. The antioxidants found in cinnamon are believed to maybe help fight cancer, protect cells from DNA damage, slow the aging process, and helpfightdisease. Cinnamon also contains certain compounds that have been known to maybe help fight off viruses and infections.

Almonds which are basically ground up to create almond flour, are packed with nutrients, and are good sources of protein, fiber, vitamin E, riboflavin, magnesium, manganese, calcium. They contain a special kind of vitamin E, called gamma-tocopherol—studies show this antioxidant to be a powerful cancer-fighter. Their high fiber content helps support our digestive system.

blueberry amaretto protein donuts

Here’s what you’ll need for the donut batter:

blueberry amaretto protein donuts ingredients

Here’s what you’ll need for the blueberry glaze:

blueberry amaretto protein donuts glaze ingredients

And of course, you need 2 donut pans. Like so…

2 6-cavity donut pans

Some quick notes before you get started…

-I prefer to use wild blueberries for the donut batter because of their smaller size. You can fit a whole lot of these into a single donut versus regular blueberries.

-When making the glaze, after heating the berries in sauce pan, they may be too hot to put into your blender. Let them cool down for a couple of minutes before blending. I like to add a little bit of water here to cool them down faster.

-Store in an airtight container and keep in the fridge. Just like regular donuts, these donuts will slowly lose their freshness, and best consumed within 3-4 days. Best enjoyed as soon as possible! I like to warm them up in the microwave!

If you like these, then you gotta try my…

Alright then, let’s get to it!!

blueberry amaretto protein donuts

Blueberry Amaretto Protein Donuts

Wild blueberries, cinnamon, banana, amaretto, peanut butter----these oven-baked PROTEIN DONUTS are bursting at the seams with antioxidants, nutrients, and flavor!! Never eat a regular donut again after these!!

Prep Time

15 minutes

Cook Time

10 minutes

Servings

donuts

Ingredients

Batter:

3/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tbsp monk fruit sweetener
1 banana (med-large)
1 whole egg
2 tsp almond extract
2 tbsp peanut butter
1 cup wild blueberries

Glaze:

1 cup blueberries
3 tsp almond milk
8-9 tbsp erythritol sweetener (powdered)
water

Prep Time

15 minutes

Cook Time

10 minutes

Servings

donuts

Ingredients

Batter:

3/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tbsp monk fruit sweetener
1 banana (med-large)
1 whole egg
2 tsp almond extract
2 tbsp peanut butter
1 cup wild blueberries

Glaze:

1 cup blueberries
3 tsp almond milk
8-9 tbsp erythritol sweetener (powdered)
water

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix thoroughly. In separate larger bowl, mash banana with fork. Add all other wet ingredients. Mix thoroughly.
Gradually add dry ingredients to wet ingredients bowl, until fully incorporated. Don't overmix. Fold in blueberries.
Grease donut pan with olive oil. Using spoon, add batter into each donut section, at least 2/3 full, or fill to the top. Should make about 8-9 donuts.
Bake in oven for about 10-11 minutes, or until surface is set.
Remove from oven. Let cool for 3-5 minutes in pan(for easy removal). Meanwhile to make the glaze, set sauce pan to medium heat. Once heated, add water, blueberries. Stir around for 3-5 minutes, or until berries are soft and juices burst out.
Transfer the berries to a blender. Add almond milk, erythritol/sugar replacement. Blend until smooth.
Dip donuts into glaze. Enjoy!

Recipe Notes

-Wild blueberries are best for the donut batter because of their smaller size. You can fit plenty more of these into a donut versus regular blueberries.

Did you try this recipe? How did it turn out for you? I would love to hear from you! Sound off in the comments section below or use the social media links you see above or throughout the blog. Thanks guys!!

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April 20, 2019 0 comments

appetizers breakfast desserts protein bars recipes snacks

Dark Chocolate Maple Almond Butter Protein Blondies

by gino April 13, 2019

written by gino

Dark Chocolate Maple Almond Butter Protein Blondies

You gotta love that sweet flavor of maple syrup.

I used to love drenching my pancakes or french toast in maple syrup. I mean I would absolutely pour it on like no tomorrow.

It didn’t matter if they were buttermilk, cinnamon, or chocolate chip. Maple syrup went great with any type of pancake.

So for this next recipe, I wanted to combine that delicious maple flavor with some of my other favorite flavor combinations, boost it with some muscle-building protein, and create something super, duper tasty….

And I think I got some sensational results!

Without further adieu….

Enter…my Dark Chocolate Maple Almond Butter Protein Blondies!!

Dark Chocolate Maple Almond Butter Protein Blondies

These protein blondies are bursting with the flavors of almond butter, maple, cinnamon, banana, loaded with dark chocolate chips….and finished off with a lovely 72% cacao dark chocolate drizzle…..

a super delicious combination of flavors….

sure to be one of your favorite go-to dessert or snack options!!

Dark Chocolate Maple Almond Butter Protein Blondies

These protein blondies use a combination of almond flour and whey protein powder as its base.

Almond flour is loaded with fiber, nutrients, protein—-something all purpose flour does NOT provide. Almond flour is also WAAAY lower in carbs— 1/4 cup of your average almond flour contains 5g carbs, 3g fiber, while 1/4 cup all purpose flourcontains about 22g carbs, and less than 1g of fiber.

I use a natural sugar alternative called monk fruit sweetener to help sweeten these protein blondies.

Monk fruit is a small, round fruit found in southern China. To create the sweetener, the fruit is crushed, the juice is collected, and this becomes the monk fruit sweetener. It is similar in appearance to regular table sugar, but is about 200 times sweeter than sugar, and with ZERO calories.

But the main star of this recipe I would say, the other key ingredient in giving these blondies its unique flavor without overloading it with sugars is….maple extract.

Just a teaspoon of this extract provides that delicious maple flavor that is so complimentary to the almond butter and the dark chocolate, and you’ll taste it in every single bite.

The beauty of using the extract over pure, natural maple syrup is that we avoid the extra sugars, calories, and carbs that go along with it.

I love it! We get all that maple flavor without any of the bad stuff!

This is like the ultimate cheat code to a video game!

Dark Chocolate Maple Almond Butter Protein Blondies

Ok, here are the nutritional benefits of the main ingredients in these Dark Chocolate Maple Almond Butter Protein Blondies...

Dark chocolate has been shown to contain high amounts of antioxidants, polyphenols, and flavonoids—all of which are believed to help fight cancer, fight free radical damage, and fight disease. Certain research has shown dark chocolate to maybe help improve brain function, boost memory, and enhance focus. Studies have found flavonols in dark chocolate may help improve blood circulation to the heart and may help lower blood pressure.

Cinnamon is widely-considered as the most antioxidant-rich natural spice available in the world. The antioxidants found in cinnamon are believed to maybe help fight cancer, slow the aging process, fight off disease, and protect cells from DNA damage. Studies have shown cinnamon may help lower blood pressure and help increase blood circulation.

Dark Chocolate Maple Almond Butter Protein Blondies

Here’s what you’ll need…

Dark Chocolate Maple Almond Butter Protein Blondies ingredients

Some quick notes before you get started…

-You can sub in 1/2 cup applesauce instead of a large banana.

-Feel free to use peanut butter instead of almond butter too.

-In a typical oven, this should be ready within that 9-12 minute time frame. When you shake the pan, there should be no jiggle, the surface should appear to be set, and when you insert a toothpick down near the center, it should come out with no wet batter, but crumbs would be ok.

-If the toothpick down around the middle comes out completely clean and dry—you’ve OVER-baked it!

-Better to slightly underbake, than to overbake!

–Remember, these blondies will continue to bake in the hot pan, even when removed from the oven. After taking them out of the oven, letting it rest for about 5-10 minutes allows them to cool down, and will give you cleaner slices.

-Store in an airtight container in the fridge, and best if consumed within about 3-4 days. They taste great warmed up in the microwave!

If you like these, then you gotta check out my Maple Apple Cinnamon Protein Donuts!!

And my Dark Chocolate Chip Cookie Dough Protein Bars!!

Alright then, let’s get to it!!

Dark Chocolate Maple Almond Butter Protein Blondies

These PROTEIN BLONDIES are fully-loaded with dark chocolate, almond butter, cinnamon, maple, banana and packed with antioxidants, nutrients, and muscle building protein---NO refined flours and NO butter needed!

Prep Time

15 minutes

Cook Time

9-12 minutes

Servings

square bars

Ingredients

Batter:

3/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
2 tbsp monk fruit
1 large banana
1 whole egg
1 1/2 tsp maple extract
1/4 cup almond butter
1/2 cup dark chocolate chips

Garnish:

dark chocolate bar (70% cacao or higher)

Prep Time

15 minutes

Cook Time

9-12 minutes

Servings

square bars

Ingredients

Batter:

3/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
2 tbsp monk fruit
1 large banana
1 whole egg
1 1/2 tsp maple extract
1/4 cup almond butter
1/2 cup dark chocolate chips

Garnish:

dark chocolate bar (70% cacao or higher)

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix well. In separate larger bowl, mash banana with fork. Add all other wet ingredients. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in dark chocolate chips.
Grease an 8x8 square baking dish with olive oil, or line with parchment paper. Pour batter onto pan. Add more dark chocolate chips on top if desired.
Bake in oven for about 9-12 minutes, or until a toothpick inserted down around the center has no wet batter.
Remove from oven. Let rest for about 5 minutes. Meanwhile, melt dark chocolate bar squares in microwave in 30 second intervals, stirring in between, until melted.
Slice into 16 equal-sized bars. Enjoy immediately! Store in an airtight container in the fridge, best if consumed within 3 days. I recommend warming them up in the microwave to serve again. Enjoy!

Recipe Notes

You can sub in 1/2 cup applesauce instead of a large banana.

-Feel free to use peanut butter instead of almond butter too.

-If the toothpick down around the middle comes out completely clean and dry---you've OVER-baked it!

-Better to slightly underbake, than to overbake!

-Remember, these blondies will continue to bake in the hot pan, even when removed from the oven. After taking them out of the oven, letting it rest for about 5-10 minutes allows them to cool down, and will give you cleaner slices.

-Store in an airtight container in the fridge, and best if consumed within about 3-4 days. They taste great warmed up in the microwave!

Did you try this recipe? How did it turn out for you? Any questions? I would love to hear from you! Sound off in the comments section below or use the social media links above or throughout the blog. Thanks guys!!

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April 13, 2019 0 comments

appetizers cookies desserts peanut butter recipes snacks

Triple Dark Chocolate Macadamia Nut Protein Cookies

by gino March 15, 2019

written by gino

Nowadays, when it comes to chocolate, when given the option, I always choose dark chocolate.

Milk chocolate, semi-sweet, and bitter-sweet chocolates were always my favorites as a kid (Twix, Kit Kats, Crunch bars were my go-tos), oh, and white chocolates too, but knowing what I know now about chocolates, as a health-conscious adult, dark chocolate is definitely the way to go.

Generally, they say that the darker the chocolate, the more antioxidants it contains, and since it still has that euphoric, chocolatey flavor, then why go for a lesser chocolate?!

I get to satisfy that chocolate craving, which for me is like, everyday, and get some added nutrients to boot?

YES please!!

All in moderation, of course, hehe.

Which brings me to my next recipe….I wanted to create a super chocolatey, extra flavorful, nutty and crunchy protein cookie that stood out from all of the rest….

This was gonna be a dark chocolate–packed, nutrient–filled, ultra–delicious protein treat that also had to include macadamia nuts, because deez nuts need some lovin’ too lol, and also because I haven’t done a macadamia nut recipe in quite a while….

and the results, were nothing short of spectacular!!

So without further adieu….

Enter….my Triple Dark Chocolate Macadamia Nut Protein Cookies!!

Three different variations of dark chocolate, roasted macadamia nuts, banana, cinnamon, amaretto, almonds….these protein cookies are exploding with flavors and will razzle–dazzle your senses!!

triple dark chocolate macadamia nut protein cookies

Welcome to the ULTIMATE dark chocolate lovers’ dream!!

A triple threat attack of dark chocolates will arouse your taste buds—100% cacao powder, 63% cacao dark chocolate chips, and a heavenly 72% cacao dark chocolate drizzle….

The aroma, the sight, the feel, the taste….once you bite into these moist, decadent, flavorful cookies—-it’s a sensory overload to the Nth degree!!

triple dark chocolate macadamia nut protein cookies

YOW-ZA!!

The base of these protein cookies use my standard, almond flour and whey protein ingredients—but to give these cookies extra chocolatey flavor, I used a 100% cacao powder.

I chose cacao powder over cocoa powder because cacao is essentially chocolate in its purest form—cacao beans that have not been roasted, preserving the majority of its minerals and nutrients.

Cocoa, on the otherhand, refers to the cacao beans that have been roasted. The roasting process develops a richer flavor, but it loses some of its nutritional value.

Don’t get me wrong, there’s absolutely NOTHING wrong with cocoa powder, it is still very nutritious, as it is also high in fiber and antioxidants. But cacao powder is chocolate that is less processed, and boasts higher nutritional content than cocoa powder.

So for the drizzle, I used a 72% cacao dark chocolate. I feel that 70%-75% cacao is the perfect balance for flavor and nutrition when it comes to dark chocolate.

The higher the cacao percentage, the more fiber and nutrients it contains—but be aware that the bitter flavor intensifies as the percentage rises.

So for me, I like to use about a 72% cacao dark chocolate, that’s the sweet spot.

As for the chocolate chips, you can cut up any dark chocolate bar you wish to use into smaller chunks and insert them into the batter. I had some 72% cacao dark chocolate chunks left over from a previous recipe that I used for these photos, but I also like to use a 63% cacao dark chocolate that I had stashed in the cupboard as well.

Peanut butter mixed into the batter adds not just that peanut-y flavor, but adds some “healthy” fats and oils that help keep these bars moist—much better than using saturated fat–loaded butter.

I use monk fruit sweetener to help sweeten up the flavor of the cookies, which is a fantastic substitute for regular white/cane/table sugar. Monk fruit sweetener is the juice collected from the monk fruit, and it is similar in appearance to regular table sugar. The main difference—it’s about 200 times sweeter than sugar, but with zero calories, and zero carbs. You can sub it in at a 1:1 ratio for regular sugar.

I personally love this stuff! And I use it in most of my “sweet” recipes ever since I found out about it. More detailed information about monk fruit can be found here.

The amaretto flavor, is produced by adding almond extract. This stuff is so concentrated with flavor, you just need to use a tiny bit of it to get that boost of flavor. Even so, I like to use 2 tsp per recipe just to make sure that flavor really pops.

Almond extract is my preferred extract over vanilla. It’s much cheaper, and the flavor is much more apparent versus vanilla extract.

OK, here are the nutritional benefits of the main ingredients in these Triple Dark Chocolate Macadamia Nut Protein Cookies…

Macadamia nuts are loaded with vitamins, minerals, and other essential nutrients. Studies have shown that phytonutrients and flavonoids inside these nuts help remove toxins and protect the body against disease and cancer. These nuts are also high in manganese, which supports bone health and the nervous system.

Bananas are fully-loaded with potassium, a very important nutrient which has been shown to help support the body’s circulatory system, help move oxygen throughout our cells, and helps to lower high blood pressure. Bananas are high in fiber, which helps to keep our digestive system running smoothly and helps to remove toxins.

Almonds which are basically ground up to create almond flour, are packed with nutrients, and are good sources of protein, fiber, vitamin E, riboflavin, magnesium, manganese, and calcium. They contain a special kind of vitamin E, called gamma-tocopherol—studies show this antioxidant to be a powerful cancer–fighter.

triple dark chocolate macadamia nut protein cookies

Here’s what you’ll need….

Some quick notes before you get started…

-you can sub in applesauce for the banana.

–don’t overmix the batter!

–no need to chill the dough.

-use an ice cream scoop for uniformly-shaped cookies.

-once you scoop the batter onto the baking pan, add extra chocolate chips and macadamia nuts on top of each cookie before baking for more pizazz!

-better to slightly underbake than to overbake these cookies! All ovens are different, but generally, I take them out of the oven at about the 7 minute mark. They may look slightly under-baked, but letting them rest for about 5 minutes will finish off the baking process. This is CRUCIAL!! This is the difference between a moist cookie vs a dry cookie!!

–cookies will look pretty plain out of the oven, but once you add that chocolate drizzle, KA-POW!!

-taste even better after a couple of hours in the fridge! Also try microwaving!

triple dark chocolate macadamia nut protein cookies

If you like these cookies, then you’ll wanna to try my…

Alright then, let’s get to it!!

Triple Dark Chocolate Macadamia Nut Protein Cookies

The ULTIMATE dark chocolate lover's dream! Loaded with macadamia nuts, protein, fiber, and an explosion of antioxidant-rich dark chocolates! Moist, chewy, and decadent, these protein cookies are naturally sweetened with banana and monk fruit!

Prep Time

15 minutes

Cook Time

7-9 minutes

Servings

Ingredients

Garnish:

4 squares dark chocolate bar (72% cacao or higher)

Prep Time

15 minutes

Cook Time

7-9 minutes

Servings

Ingredients

Garnish:

4 squares dark chocolate bar (72% cacao or higher)

Instructions

Preheat oven to 350.
Add dry ingredients (powders) to bowl. Mix well. Add wet ingredients to separate larger bowl. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in chopped macadamia nuts, dark chocolate chips.
Line baking pan with parchment paper. Using ice cream scoop, scoop batter onto baking pan. Should form about 18 cookies. Add more nuts/chocolate chips on top if desired.
Bake in oven for about 7-9 minutes. Check at about 7 minutes (see notes.) If cookies appear set, remove from oven. Let cool for about 5 minutes.
Meanwhile, melt dark chocolate squares in microwave, using 30 second intervals, stirring in between, until melted.
Drizzle melted dark chocolate on top. Enjoy!

Recipe Notes

-you can sub in 1/2 cup applesauce for the large banana.

-no need to chill the dough.

-use an ice cream scoop for uniformly-shaped cookies.

-once you scoop the batter onto the baking pan, add extra chocolate chips and macadamia nuts on top of each cookie before baking for more pizazz!

-Store in an airtight container and keep it in the fridge. They somehow taste even better after a couple of hours in the fridge. Best if eaten within 3-4 days. Also try microwaving!

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March 15, 2019 0 comments

appetizers breakfast desserts pancakes/waffles peanut butter recipes

Dark Chocolate Chip Blueberry Protein Pancakes

by gino March 9, 2019

written by gino

dark chocolate chip blueberry protein pancakes

Aaahhh. Pancakes.

The breakfast of champions.

Nothing beats waking up to the aroma of early morning pancakes. Am I right?

For me, this beats the smell of freshly-brewed coffee any day. Well, I don’t drink coffee to begin with, so I’m kind of biased there. But even though I’m not a coffee drinker, I still LOVE the smell of it! Especially, when it’s freshly-grounded! But anyway, back to the subject….

Pancakes.

*(this post was originally published on Jan 2018, but updated with new pics, new recipe, and updated text.)**

My love for pancakes is undeniable. If I’m out having brunch or if I’m at a breakfast joint, the one thing I gotta scope out on the menu is what kind of pancakes do they offer??

Is there a chocolate chip one?? An apple cinnamon?? Blueberry banana??

Even back in my college days, after a night out in SF, we would go to a nearby Denny’s or Ihop, and in my drunken daze, after I finished eating mine, I would scarf down any and all leftover pancakes that my friends couldn’t finish. And if there weren’t any, I would just order another batch all for myself!

I swear, it was like I would never feel full. I could just keep eating and eating like no tomorrow.

Attack of the munchies, for sure!

But then I would wake up the next morning and feel and look like crap.

Then, I would just go to the gym to burn it off, adjust my diet accordingly, and then repeat the cycle all over again the following weekend.

I definitely do not recommended this type of behavior, guys.

But I just love my pancakes. What’s a man gotta do??

Nowadays, I still love pancakes, but if I want to stay the course on my healthier, more natural, high protein, low carb diet, I definitely can’t do the standard pancakes served at the local restaurant, made of high carb all purpose flour, sugar, salt, milk—-and then topped with loads of fatty butter and sugary syrup.

That just can’t happen anymore. Not regularly, at least.

So, how do I fulfill this void and satisfy a pancake craving while still eating healthy?

Enter….. my very own, extra special, Dark Chocolate Chip Blueberry Protein Pancakes!!

dark chocolate chip blueberry protein pancakes

These pancakes are loaded with muscle-building protein, lots of fiber, and superfood nutrition!

For me, a pancake just isn’t a pancake if there is no blueberry, cinnamon, or dark chocolate. These are just standard requirements in my book. And plus, these three ingredients are known to be antioxidant powerhouses.

The aroma of cinnamon, and blueberries, and dark chocolate—- when this baby gets cooking, it’s crazily aphrodisiacal if you know what I mean.

Your mouth will be watering and you won’t be able to contain yourself from tearin’ these babies up!

dark chocolate chip blueberry protein pancakes

And when you add that warm, melted peanut butter on top, and you watch it as it just oozes over those hotcakes—-

dark chocolate chip blueberry protein pancakes

—-just like the Macho Man Randy Savage and Miss Elizabeth—–a match made in pancake and peanut butter heaven!

OK, this is what I used for this recipe:

dark chocolate chip blueberry protein pancakes ingredients

A few notes on the ingredients:

-I like to use a dark chocolate with around a 70% cacao content, for extra flavonoids, polyphenols, and fiber. Studies have shown dark chocolate to have anti-inflammatory and antioxidant benefits. Higher percentage cacao contains more nutrients and minerals than a lower percentage chocolate.

–Blueberries consistently rank as one of the most nutritious foods on the planet. I like to use wild blueberries for these pancakes, because they are smaller than regular blueberries, and like chocolate chips, you can fit more in a pancake.

-I also like to use frozen berries because they are flash frozen at the peak of freshness. All that goodness is preserved in its frozen state, and not exposed to the elements like fresh berries would be, as they are transported to the supermarket. I still use fresh blueberries from time to time, and they will work just as fine for this recipe. I also go organic as much as I can to limit pesticidal residue.

-I used almond flour because of its low carb, high fiber content. Generally, this type of flour contains 5 grams of carbs, and 3 grams of fiber per serving—a great source of fiber!

Also, according to the Diabetes Education Online website, “because fiber is a type of carbohydrate your body can’t digest, it does not affect your blood sugar levels. You should subtract the grams of fiber from the total carbohydrate.” Taking this into account, this means that this almond flour only has 2 grams net carbs per serving! Much leaner than whole wheat flour or oat flour!

–Cinnamon because it gives an added boost to the flavor. Who doesn’t love cinnamon?! And because it’s one of the most highly nutritious spices in the world.

–Whey protein powder gives these pancakes some muscle-building capabilities. I’ve tried different flavors, and in the end, the powder you use doesn’t really impact the taste much. I think the blueberries, the cinnamon, and the dark chocolate definitely overpower whatever flavor the protein is. But, feel free to use whatever flavor you desire. Plant or veggie-based proteins should work just as good.

dark chocolate chip blueberry protein pancakes

This dish alone contains 5 of the 8 foods I try to eat on a daily basis—-eggs, blueberries, peanut butter, dark chocolate, whey protein powder. Check out that post here. These foods are chock-full of nutrients, antioxidants, and muscle-building power—a definite must for daily consumption, in my opinion (if whey protein isn’t your thing, then sub in any other veggie or plant protein supplement).

If you like these, then you gotta check out my…

Alright then, let’s get to it!

dark chocolate chip blueberry protein pancakes

Dark Chocolate Blueberry Protein Pancakes

Dark chocolate chips, blueberries, banana, cinnamon, peanut butter----these protein pancakes are loaded with protein, antioxidants, and are exploding with flavor!! The ultimate combination of flavors and nutrition!!

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

10 minutes

Servings

pancakes

Ingredients

dry ingredients

1.5 scoop vanilla whey protein powder
3/4 cup almond flour
1 tsp baking powder
1.5 tsp cinnamon
1/2 cup blueberries (more if desired!)
1/4 cup dark chocolate chips (more if desired!)

wet ingredients

topping

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

10 minutes

Servings

pancakes

Ingredients

dry ingredients

1.5 scoop vanilla whey protein powder
3/4 cup almond flour
1 tsp baking powder
1.5 tsp cinnamon
1/2 cup blueberries (more if desired!)
1/4 cup dark chocolate chips (more if desired!)

wet ingredients

topping

Instructions

Preheat a pan on stove top to low/med heat.
In a large bowl, mash banana with a fork until mushy. Add all wet ingredients. Mix thoroughly.
In separate bowl, mix protein powder, almond flour, cinnamon and baking powder. Gradually pour into wet ingredients bowl, mixing thoroughly.
Add in blueberries and chocolate chips. Fully incorporate.
Once pan is hot enough, measure 1/3 cup of batter and pour onto pan. You should be able to form about 7 pancakes.
Let cook for about 1-2 minutes, if spatula slides cleanly underneath, flip over.
Let cook for about 2 minutes. If your spatula slides cleanly under, pancakes should be done. Thicker cakes may need more time.
Remove pancakes from grill. Pour the melted peanut butter on top of the pancakes. Add additional blueberries, dark chocolate chips, cinnamon on top. Enjoy!

Recipe Notes

-I use a vanilla flavored whey protein powder for this recipe, but I also use a cookies and cream flavor some other times. Feel free to use any flavor you wish, these pancakes are very adaptable.

-Fresh or frozen berries will work just fine for the batter. I recommend that wild blueberries are best because they are smaller in size---and get the frozen ones!!

-Make sure the pan is oiled up good before pouring the next batch for easier flipping.

-As batter is cooking on the pan, throw in more blueberries or chocolate chips here if desired.

-I like to toss more blueberries on top of the finished product for more fruitfulness. You can add other berries as you wish.

-Sometimes, I also like to add a touch of pure maple syrup on top of the peanut butter for extra sweetness and flavor!

**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference.**

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March 9, 2019 0 comments

appetizers cookies desserts peanut butter protein bars recipes snacks

Dark Chocolate Chip Cookie Dough Protein Bars

by gino February 22, 2019

written by gino

dark chocolate chip cookie dough protein bars

Dark chocolate chip cookie dough!

My mouth just started watering as I’m typing these words.

I love cookies, I love chocolate chips, and I love cookie dough. I mean, who doesn’t?!!

Back in SF, my favorite cookie shop was, and still is, Anthony’s Cookies out in the Mission District. Their cookies are the best! They come out warm, and fresh, and they have a great selection of flavors. I make it a point to go there whenever I go back home to visit. If you are ever in town, go check them out!

So for this next recipe, I wanted to enhance the lovely combination of dark chocolate chip cookie dough, by adding in some of my favorite flavors, leaning it up with healthier ingredients, and boosting it with muscle-building protein.

And the results are nothing short of spectacular…and delicious…and addicting!

Trust me, you’re gonna wanna keep this batch ALL to yourself hehe…

Enter…my Dark Chocolate Chip Cookie Dough Protein Bars!!

dark chocolate chip cookie dough protein bars

These cookie dough protein bars are chewy, moist, decadent—every bite, loaded with dark chocolate chips, ground almonds, cinnamon, banana, amaretto—-a unique fusion of flavors!!

A perfect “healthy” dessert to satisfy that cookie craving!!

dark chocolate chip cookie dough protein bars

These protein bars use a combination of almond flour and whey protein powder as its base.

Almond flour is loaded with fiber, nutrients, protein—-something all purpose flour does NOT provide. Almond flour is also WAAAY lower in carbs— 1/4 cup of your average almond flour contains 5gcarbs, 3g fiber, while 1/4 cup all purpose flour contains about 22g carbs, and less than 1g of fiber.

I also use a natural sugar alternative called monk fruit sweetener to help sweeten these protein bars.

I personally love this stuff! It’s a great substitute for regular sugar, and it tastes just like it. I personally feel no ill effects after consuming it. No sugar “rush” or “crashes,” nothing of that nature.

More detailed information about monk fruit can be found here.

dark chocolate chip cookie dough protein bars

I also use a 72% cacao dark chocolate for these cookie bars. I feel that 70%-75% cacao is the perfect balance for flavor and nutrition when it comes to dark chocolate.

The higher the cacao percentage, the more fiber and nutrients it contains—but be aware that the bitter flavor intensifies as the percentage rises.

So for me, I like to use about a 73% cacao dark chocolate, that’s the sweet spot.

Almond extract is my preferred extract over vanilla. It’s much cheaper, and the flavor is much more apparent versus vanilla extract.

dark chocolate chip cookie dough protein bars

OK, here are the nutritional benefits of the main ingredients in these Dark Chocolate Chip Cookie Dough Protein Bars…

Almonds, which are basically ground up to create almond flour, are packed with nutrients, and are good sources of protein, fiber, vitamin E, riboflavin, magnesium, manganese, calcium. They contain a special kind of vitamin E, called gamma-tocopherol—studies show this antioxidant to be a powerful cancer-fighter. Their high fiber content helps support our digestive system.

Cinnamon is widely considered as the most antioxidant-rich natural spice available on the planet. The antioxidants found in cinnamon are believed to maybe help fight cancer, protect cells from DNA damage, slow the aging process, and help fightdisease. Cinnamon also contains certain compounds that have been known to maybe help fight off viruses and infections.

dark chocolate chip cookie dough protein bars

OK, here’s what you’ll need…

dark chocolate chip cookie dough protein bars ingredients

Some quick notes before you get started…

-You can sub in 1/2 cup applesauce instead of the large banana.

–After pouring the batter onto the baking pan, add more dark chocolate chips on top! How much is up to you!

-Very important not to over-bake these! This is KEY.

Generally, you want to take it out of the oven at about the 15 minute mark. When you shake the pan, there should be no jiggle, the surface should appear to be set, and when you insert a toothpick down the center, it should come out with NO wet batter, but crumbs would be ok.

-If the surface appears set, but the toothpick down the middle still comes out with wet batter, stick the pan back in the oven and let it bake just a little bit more. Check it again after every minute or so. It shouldn’t take much longer at this point.

Keep a close eye on it. This is critical if you want that perfect, moist, and chewy texture. These cookie bars are best when taken out at just the right time. Even a minute too long will dry them out!

-If the toothpick down the middle comes out completely clean and dry—-you’ve over-baked it! The cookie bars will be dry. Not what we want!

-You want to take it out of the oven right at the sweet spot, just right before they are done.

-It is better to slightly under-bake them, than to over-bake!

-Remember, the cookie bars will continue to bake in the hot pan, even when removed from the oven.

-After taking them out of the oven, let the cookie bars rest for about 5 minutes before slicing into them! This will allow them to bake a bit more, help them solidify, and give you cleaner slices.

–Store in an airtight container in the fridge. Best if consumed within about 3-4 days. Try warming them up in the microwave!

dark chocolate chip cookie dough protein bars

If you like these, then you’ll wanna check out my…

Alright then, let’s get to it!!

dark chocolate chip cookie dough protein bars

Dark Chocolate Chip Cookie Dough Protein Bars

These Dark Chocolate Chip COOKIE DOUGH PROTEIN BARS are loaded with 72% cacao dark chocolate chips, ground almonds, cinnamon, and amaretto flavors in every bite! Naturally sweetened with banana and monk fruit---NO refined sugars, NO refined flours, or butter needed!

Prep Time

15 minutes

Cook Time

15-17 minutes

Passive Time

5 minutes

Servings

bars

Ingredients

1/2 cup almond flour (+2 tbsp)
2 scoops vanilla whey protein powder
2 tsp cinnamon
1.5 tsp baking powder
pinch salt
2 1/3 tbsp monk fruit
1 large banana
2 whole eggs
2 tsp almond extract
2 tbsp peanut butter
2/3 cup dark chocolate chips

Prep Time

15 minutes

Cook Time

15-17 minutes

Passive Time

5 minutes

Servings

bars

Ingredients

1/2 cup almond flour (+2 tbsp)
2 scoops vanilla whey protein powder
2 tsp cinnamon
1.5 tsp baking powder
pinch salt
2 1/3 tbsp monk fruit
1 large banana
2 whole eggs
2 tsp almond extract
2 tbsp peanut butter
2/3 cup dark chocolate chips

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix well. Add wet ingredients to separate larger bowl. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in dark chocolate chips. (Save some for later to add to the top.)
Grease an 8x8 square baking dish with olive oil, or line with parchment paper. Pour batter onto pan. Add more dark chocolate chips on top if desired.
Bake in oven for about 15-17 minutes, or until a toothpick inserted down the center has no wet batter, but crumbs ok.
Remove from oven. Let cool for about 5 minutes.
Slice into 16 equal sized bars. Enjoy immediately! Store in an airtight container in the fridge, best if consumed within 3 days. Try warming them up in the microwave. Enjoy!

Recipe Notes

-Just in case it wasn't clear up top, that's 1/2 cup + 2 tbsp almond flour.

-You can sub in 1/2 cup applesauce instead of the large banana.

-After pouring the batter onto the baking pan, add more dark chocolate chips on top! How much is up to you!

-Very important not to over-bake these! This is KEY.

-If the surface appears set, but the toothpick down the middle still comes out with wet batter, stick the pan back in the oven and let it bake a little bit more. Check it again after every minute or so. It should be done after about a minute, but keep a very close eye on it.

-If the toothpick down the middle comes out completely clean and dry----you've over-baked it!

-Better to slightly under-bake them, than to over-bake!

-Remember, the cookie bars will continue to bake in the hot pan, even when removed from the oven.

-After taking them out of the oven, let the cookie bars rest for about 5 minutes before slicing into them! This will allow them to bake a bit more, and give you cleaner slices.

-Store in an airtight container in the fridge. Best if consumed within about 3-4 days. Try warming them up in the microwave!

Did you try this recipe? How did it work out for you? Any questions about my method? I would love to hear from you! Sound off in the comments section below or use the social media links above or throughout the blog. Thanks guys!!

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February 22, 2019 0 comments

appetizers desserts peanut butter protein bars recipes snacks

Dark Chocolate Blueberry Hazelnut Protein Bars

by gino February 9, 2019

written by gino

dark chocolate blueberry hazelnut protein bars

One thing I always do whenever I go out to eat is I customize my order.

I just am never satisfied with how the dish is served as is from the menu. I always have to add more stuff to it, subtract some items, or swap out and replace some items all together.

What can I say? When it comes to my food, I just gotta have it my way yo!

I either need to add more protein, I need to add more veggies, I need some extra sauce on the side, or I need to remove some unnecessary carbs (like the burger bun or white rice).

And removing all those unnecessary carbs and fats from the main dish, leaves me enough room so I can go all out and fully enjoy my dessert(s)!

Well, whenever I get the chance to go to my favorite crepe spot, Crepevine in San Francisco for dessert, I love to order their “S’mores” crepe. And I always like to add in my usual extras—- blueberries, banana, nutella, and cinnamon.

I don’t care if I have to pay extra, or how much it costs, because…

if I’m gonna have a cheat meal, then I’m gonna have a CHEAT meal, you know what I’m sayin’??!!

Well, for this recipe, I set out to create the ULTIMATE protein bar. Just like my fully-loaded dessert at Crepevine, I wanted to throw everything in there, including the kitchen sink.

I wanted it to include a bunch of my favorite flavors, be high in protein, high in antioxidants, high in fiber, low in carbs, use real ingredients, and taste super, fantastically delicious!

I wanted the person who tried this to have a mouth-gasm and scream, “OMG! That was the best protein bar I have ever had in my life!!”

Well guys, after much experimentation, and lots of trial and error, all I can say is….mission accomplished!

So without further adieu...

Enter….my Dark Chocolate Blueberry Hazelnut Protein Bars!!

dark chocolate blueberry hazelnut protein bars

These oven-baked protein bars have got to be one my FAVORITE recipes of the entire blog—–bar none.

And they contain a boatload of all of my favorite ingredients….

super-nutritious blueberries….

delectable hazelnuts…

aromatic cinnamon….

refreshing amaretto….

fiber-loaded almond flour…

muscle-building whey protein…

nutrient-filled peanut butter….

and that antioxidant-rich, 72% cacao dark chocolate drizzle….

dark chocolate blueberry hazelnut protein bars

YOW-ZA!!

Behold…..the ULTIMATE combination of flavors and nutrition!

I literally threw the entire kitchen sink into this one.

dark chocolate blueberry hazelnut protein bars

And they’re soooo damn delicious.

All the flavors mesh so well together.

These protein bars use a combination of almond flour and finely chopped hazelnuts as its base, along with the whey protein powder. The almond flour adds the thickness to the bars, while keeping it low in carbs, and the hazelnuts add texture, crunch, and its addicting flavor to every bite.

Blueberries are my favorite fruit, and tops in nutrition, so of course, I had to throw those in there.

Peanut butter mixed into the batter adds some “healthy” fats and oils that help keep these bars moist.

The amaretto flavor is produced by adding almond extract. This stuff is so concentrated with flavor, that just a tiny bit of this stuff is all you need to get that boost of flavor. Even so, I like to use 2 tsp per recipe, just to make sure that flavor really pops.

Almond extract is my preferred extract to use, and after experimenting with it in my earlier recipes, I have made it a point to include it in almost ALL of my dessert/snack recipes going forward.

In my humble opinion…

ALMOND extract > VANILLA extract

No doubt about it! It just tastes SOOOOOO much better, the flavor is more noticeable, and it’s WAAAAAAY more cheaper than vanilla! I’m sorry, but a little 2 oz bottle of that stuff is just way too expensive!

And honestly, I can’t even taste the difference with or without it. Can you??

Oh, and did I mention, hazelnuts + dark chocolate = best combination ever? If you want to simulate the flavor of nutella, in a healthier, compact package, with added protein— THIS is it!

dark chocolate blueberry hazelnut protein bars

OK, here are the nutritional benefits of the main ingredients in these Dark Chocolate Blueberry Hazelnut Protein Bars…

Blueberries are widely-considered to be one of the world’s most nutritious foods. They are loaded with antioxidants, vitamins, and other nutrients. Numerous studies have shown these berries to maybe help fight cancer, fight inflammation, support heart health, and boost brain function. Also, Its high fiber content helps promote healthy digestion.

Hazelnuts are also loaded with vitamins, minerals, and antioxidants and they are known to be one of the most nutritious out of all the nuts found in the world. Studies have shown that regular consumption may help to fight off cancer, help prevent heart disease, protect the brain from degeneration, and its high Vitamin E content helps keep the hair and skin healthy.

dark chocolate blueberry hazelnut protein bars

Here’s what you’ll need…

dark chocolate blueberry hazelnut protein bars ingredients

Some quick notes before you get started…

-The hazelnuts don’t have to be that finely chopped. I like the crunchy texture of the chopped hazelnuts mixed into the batter. I don’t mind random, big pieces of hazelnuts hidden in a few bites. If you’re using a food processor, just pulse for a few seconds to break them down a bit. Or to avoid the cleanup, just throw the hazelnuts into a ziploc bag and smash them down with a mallet.

-You can use hazelnut flour if you prefer. Same measurements apply.

-You can sub in applesauce, about 1/2 cup, in place of the large banana.

-I use frozen blueberries, but fresh blueberries will work just as good!

-You can use any other natural sugar alternative, like stevia or erythritol, instead of monk fruit sweetener. I just prefer the monk fruit sweetener over the others. More detailed info on monk fruit can be found here.

-For easier mashing, thaw out the frozen blueberries in the microwave for about a minute or two before breaking them down with a fork.

-Store protein bars in airtight container, and store in the fridge. Best if consumed within 3-5 days. Try warming them up in the microwave!

dark chocolate blueberry hazelnut protein bars

For more blueberry recipes, you gotta check out my…

Alright then, let’s get to it!!

dark chocolate blueberry hazelnut protein bars

Dark Chocolate Blueberry Hazelnut Protein Bars

Blueberries, hazelnuts, cinnamon, amaretto, banana, 72% cacao dark chocolate drizzle---the ultimate combination of flavors, nutrition, and muscle-building power. These will be the BEST protein bars you will ever have in your life!!

Prep Time

20 minutes

Cook Time

25-30 minutes

Servings

bars

Ingredients

batter:

3/4 cup hazelnuts (finely chopped)
3/4 cup almond flour
2 scoops vanilla whey protein powder
1.5 tsp cinnamon
1.5 tsp baking powder
1.5 tbsp monk fruit sweetener (or other natural sugar alternative)
1 large banana (or 1/2 cup applesauce)
2 whole eggs
2 tsp almond extract
1 tbsp peanut butter
1 2/3 cup blueberries

topping:

4 squares dark chocolate bar (70% cacao or higher)
hazelnuts (chopped)

Prep Time

20 minutes

Cook Time

25-30 minutes

Servings

bars

Ingredients

batter:

3/4 cup hazelnuts (finely chopped)
3/4 cup almond flour
2 scoops vanilla whey protein powder
1.5 tsp cinnamon
1.5 tsp baking powder
1.5 tbsp monk fruit sweetener (or other natural sugar alternative)
1 large banana (or 1/2 cup applesauce)
2 whole eggs
2 tsp almond extract
1 tbsp peanut butter
1 2/3 cup blueberries

topping:

4 squares dark chocolate bar (70% cacao or higher)
hazelnuts (chopped)

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Mix well. Add wet ingredients to separate larger bowl. Mix well. Gradually add dry ingredients into wet ingredients bowl, mixing thoroughly. Set aside.
Grease a 9x9 square baking pan with olive oil, or line with parchment paper. Pour batter onto pan until bottom is fully covered.
If frozen, microwave blueberries for a minute or two to thaw. Mash blueberries with a fork until broken down into compote-like consistency. Add blueberries onto batter, swirl around with a fork to evenly cover surface.
Bake in oven for about 25-30 minutes, or until center surface is set, and/or toothpick down the center comes out clean.
Remove from oven. Let stand for about 5 minutes. Meanwhile, melt dark chocolate in microwave, stopping to stir every 45 seconds or so, until completely melted.
Slice batter into 9 equal sized, square bars. Drizzle melted dark chocolate over bars. Add chopped hazelnuts on top. Serve immediately!

Recipe Notes

-The hazelnuts don't have to be that finely chopped. I like the crunchy texture of the chopped hazelnuts mixed into the batter. If you're using a food processor, just pulse for a few seconds to break them down a bit. Or to avoid the cleanup, just throw the hazelnuts into a ziploc bag and smash them down with a mallet.

-You can use hazelnut flour if you prefer. Same measurements apply.

-You can sub in applesauce, about 1/2 cup, in place of the large banana.

-I use frozen blueberries, but fresh blueberries will work just as good!

For easier mashing, thaw out the frozen blueberries in the microwave for about a minute or two before breaking them down with a fork.

-Store protein bars in airtight container, and store in the fridge. Best if consumed within 3-5 days. Try warming them up in the microwave!

Did you try this recipe? How did it turn out for you? Any questions about my method? I would love to hear from you? Sound off in the comments section below or use the social media links you see above or throughout the blog. Thanks guys!!

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February 9, 2019 4 comments

appetizers breakfast desserts donuts recipes snacks

Maple Apple Cinnamon Protein Donuts

by gino January 26, 2019

written by gino

Who doesn’t love a warm, freshy made, good ol’ fashioned donut?!

I especially LOVE apple fritters. Those have got to be my all time favorite kind of donut.

That apple flavor, the cinnamon, the crunch when you bite into it—and the sheer size of it. Those things were huge! And only cost a couple of bucks to boot.

Back in my college days, after a night out barhopping in the Marina District, on Polk Street, or in the North Beach area of San Francisco, donuts were my go-to cheat dessert (if crepes weren’t available hehe). We would go to the late night diner in the area, get our grub on, and then afterwards, I’d force my friends to go with me to the nearby donut shop.

Because, you know, I just HAD to have my apple fritter!

There’s just something about sharing a couple of adult beverages with friends in a loud music venue that always led to a never-ending case of the munchies…

and I would eat anything and everything I could get my hands on.

You know the deal. Diets just go straight out the window.

It was like I was forever hungry!

Well, thanks to my buddies for putting up with my late night donut adventures! And thank you San Francisco for always having 24 hour donut shops open at the right locations!

So…of course, donuts had to go through the Peanut Butter on Everything wringer…

and I had to put in my standard substitution of ingredients, enhance the flavors, lower the carb count, up the protein content…

and the results are mouth-watering, and super duper delicious….

Enter….my Maple Apple Cinnamon Protein Donuts!!

These oven-baked, extra flavorful protein donuts are powered with:

low carb, high fiber almond flour..

muscle-building whey protein…

vitamin C, and antioxidant-rich honeycrisp apples….

nutrient-loaded chopped walnuts…

and that deliciously melted peanut butter drizzle…

KA-POW!!

Now, you may notice that it MAY look like I used regular white, cane sugar to coat these donuts, just like a regular sugar donut you would see at your local donut shop, but NO, NO, NO!

That’s NOT table sugar, an “added sugar” that is widely believed to be detrimental to your overall health in large amounts), but a natural, sugar alternative called a monk fruit sweetener.

I personally love this stuff. It can sub in for regular sugar in any recipe, I’ve tried it, I’ve experimented with it. It tastes just like regular sugar, I personally feel no ill effects after consuming it. No sugar “rush” or “crashes,” it’s like I consumed nothing really.

It’s a great flavor enhancer, and for these protein donuts, it PERFECTLY mimics the texture and flavor of a regular, cinnamon sugar donut without the use of table sugar!

Some people may not like monk fruit’s aftertaste, I personally don’t really see an aftertaste to it, but if so, other options I like to use in place of monk fruit, are stevia or erythritol.

I recommend you do your own research on these “sugar alternatives“, but check out the link I provided above, and another one right here.

OK, here are some of the nutritional benefits of the main ingredients in these Maple Apple Cinnamon Protein Donuts….

Apples contain unique antioxidants that have been shown, or believed to, help fight cancer, combat free radicals, fight off cell and DNA damage, and may help against cardiovascular disease. Phytonutrients and phytochemicals in apples may help fight against inflammation. Apples are also a great source of Vitamin C, which is believed to help repair skin tissue and fight off bacteria.

Cinnamon is widely-considered as the most antioxidant-rich natural spice available in the world. The antioxidants found in cinnamon are believed to maybe help fight cancer, slow the aging process, fight off disease, and protect cells from DNA damage. Studies have shown cinnamon may help lower blood pressure and help increase blood circulation.

Walnuts have been shown to contain the highest amount of omega-3 fats versus all other nuts. Omega-3 fats are a super nutrient shown to help the body by fighting heart disease, improve circulation, control blood sugar, among others–but its hugest benefit, is supporting brain health. Studies show it does this by helping to keep memory sharp, relieve depression, and supports the positive flow of neurotransmitters, such as seratonin and dopamine.

Here’s what you’ll need…

maple apple cinnamon protein donuts ingredients

And of course, you’ll need 2 donut pans. Like so…

2 6-cavity donut pans

Some quick notes before you get started….

-These donuts are BAKED, not fried!

-The recipe as specified should yield about 11 mini donuts. Add or subtract to your preference.

–Almond milk is pictured, but not needed.

-You can sub a mashed banana for the applesauce.

-You can sub any erythritol sweetener or stevia instead of monk fruit.

-You can use olive oil instead of maple syrup.

-Store in an airtight container and keep in the fridge. Just like regular donuts, these donuts will slowly lose their freshness within a couple of days. Best enjoyed as soon as possible!

maple apple cinnamon protein donuts

For more high powered, apple-licious recipes check out my…

Alright then, let’s get to it!!

Maple Apple Cinnamon Protein Donuts

Honeycrisp apples, savory cinnamon, chopped walnuts---these oven-baked, protein donuts are made with low carb almond flour and naturally sweetened with maple syrup and monk fruit! Go ahead and indulge without feeling too guilty!

Prep Time

15 minutes

Cook Time

10-13 minutes

Servings

mini donuts

Ingredients

donut batter:

1 1/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 tsp baking powder
dash of sea salt (optional)
3/4 cup applesauce
2 whole eggs
2 tsp maple extract

topping:

cinnamon
monk fruit (or other sugar alternative, see notes)
maple syrup
chopped walnuts

Prep Time

15 minutes

Cook Time

10-13 minutes

Servings

mini donuts

Ingredients

donut batter:

1 1/4 cup almond flour
2 scoops vanilla whey protein powder
1 1/2 tsp cinnamon
1 tsp baking powder
dash of sea salt (optional)
3/4 cup applesauce
2 whole eggs
2 tsp maple extract

topping:

cinnamon
monk fruit (or other sugar alternative, see notes)
maple syrup
chopped walnuts

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Add wet ingredients to separate larger bowl. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Set aside.
Grease donut pan with olive oil. Pour batter into each donut section, at least 2/3 full, or fill to the top.
Bake in oven for about 10-12 minutes, or until surface is set.
Remove from oven. Let cool for 3-5 minutes (for easy removal).
Meanwhile, add cinnamon, monk fruit sweetener to bowl. Mix until combined.
Brush maple syrup on one side of donut. Dip and roll into cinnamon/monk fruit mixture. Drizzle peanut butter on top. Add chopped walnuts. Serve immediately!

Recipe Notes

-Recipe as specified should yield about 11 mini donuts. Add or subtract to your preference.

-You can sub a mashed banana for the applesauce.

-You can sub any erythritol sweetener or stevia for the monk fruit.

-You can use olive oil instead of maple syrup.

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January 26, 2019 0 comments

appetizers desserts peanut butter protein bars recipes snacks

Dark Chocolate Blackberry S’mores Protein Bars

by gino January 12, 2019

written by gino

dark chocolate blackberry s'mores protein bars

“You’re killin’ me Smalls!!”

Possibly my favorite movie quote of all time, from one of my favorite movies ever, The Sandlot. And I still quote that line, whenever I encounter a similar situation that Smalls was in, when he had no idea what a “s’mores” was.

That s’mores scene between Smalls and Ham is priceless! Pure movie magic. It kills me every time! Lol…

It was because of this very scene, that I was first introduced to a s’more. Yup, admittedly, I was just as clueless as Smalls!

I’m going back into my memory bank and I can’t remember ever eating a s’more before I saw this movie.

By the way, if you have no idea what I am referring to, or have not seen this movie classic— drop whatever it is you are doing and go watch it—-NOW!

So I can thank Hollywood for glorifying one of the most iconic summer treats ever created. I was 13 years old when I first saw The Sandlot, and it forever shaped my childhood in more ways than one.

S’mores would become a favorite treat of mine, one I would enjoy on a regular basis, growing up—roasting marshmallows over a campfire during the summer time was the best!

So of course, I had to put s’mores through the wringer, interchange some ingredients, and electrify it with some peanut butter….

Which brings me to my next recipe…

A healthier, protein-rich, lower carb, higher fiber, antioxidant-loaded, even more delicious s’mores hybrid….

Enter….my Dark Chocolate Blackberry S’mores Protein Bars!!

dark chocolate blackberry s'mores protein bars

That’s right, s’mores protein bars! And it has some of my usual healthy fixins….

whey protein powder for some added muscle-building power…

low carb almond flour for its high fiber content…

dark chocolate for an antioxidant boost…

ultra nutritious blackberries for its delicious sweetness…

cinnamon to enhance the flavor…

and to take things waaaay over the top….of course, you can’t forget that melted peanut butter drizzle…

dark chocolate blackberry s'mores protein bars

YOW-ZA!!!

Check out the inner workings of this protein bar..

dark chocolate blackberry s'mores protein bars

The warm blackberry filling, that melted dark chocolate, the roasted marshmallows, the crunchy peanuts, that cinnamon–dusted peanut butter….

it’s calling out your name….

dark chocolate blackberry s'mores protein bars

And you need to answer it!

dark chocolate blackberry s'mores protein bars

ULTIMATE deliciousness!!

OK, so here are the nutritional benefits of the main ingredients in these Dark Chocolate Blackberry S’mores Protein Bars…

Blackberries are a nutritious powerhouse, and according to numerous studies, may be one of the top cancer–fighting foods. These berries have a high concentration of antioxidants, like anthocyanins and polyphenols, and both are said to help fight against inflammation and tumor growth. One of blackberries most powerful benefits, as it is said, is its ability to help prevent cell mutations that can cause cancer.

Cinnamon is considered the most antioxidant-rich spice available in the world. These antioxidants are believed to maybe help fight cancer, slow the aging process, protect DNA cell damage, prevent inflammation. Studies have shown cinnamon may also help fight allergy symptoms, certain infections, and combat bad breath.

Peanut butter, which is basically grounded up peanuts, contain about 8 grams of protein per ounce, this is more than all other nuts. Peanuts contain bioactives like flavonols and phenolic acids, that provide numerous health benefits. Studies have shown that resveratrol (found on the peanut skins), a bioactive found in only a few foods, may help lower risks of cancer, Alzheimer’s disease, and diabetes.

dark chocolate blackberry s'mores protein bars

Ok, here’s what you’ll need for these Dark Chocolate Blackberry S’mores Protein Bars.…

dark chocolate blackberry s'mores protein bars ingredients

Some quick notes before you get started…

I use vegan marshmallows for this recipe, but regular marshmallows will work as well.-

Feel free to use broken down graham crackers instead of chopped nuts for topping. I chose chopped nuts because they have much better nutritional value (better macros), than graham crackers—more protein, fiber, vitamins, healthy fats, lesser carbs (yes, even the “organic” or “all natural” graham crackers’ macros are not that great—empty carbs, no fiber).

-Even though I use applesauce in this recipe, you won’t really taste it. It helps to keep these bars nice and chewy, and moist. You can sub in a mashed, whole banana in its place if you wish.

-Frozen blackberries are pictured above, just thaw in the microwave for about 30 seconds to easily mash ’em up. Fresh blackberries are easier to mash up!

-Use your broiler to char the marshmallows! My oven doesn’t have to top broiler option so I am unable to get that lovely char on the marshmallows. If your oven has a broiler, then don’t add the marshmallows before baking. Instead, throw the marshmallows on top at about the 17 minute mark of baking, then set the oven to broil. Watch closely for about 2-3 minutes. When a nice char is achieved, then remove from oven.

–Vegan marshmallows react to heat differently than regular marshmallows. They may take longer on the heat to get charred and roasted. Watch closely.

-Chop up your favorite dark chocolate bar, I prefer a 70% cacao or higher bar, into small pieces and add them on top of the finished product fresh out of the oven. Do this first before the other toppings! Its heat will gradually melt the chocolate and it will be super delicious!

-Store them in an airtight container and in the fridge. They should keep for about 5 days to a week. Eat them straight out of the fridge, or I like to stick ’em in the microwave for about 30 seconds to reheat them. Still tastes great!!

dark chocolate blackberry s'mores protein bars

For other delicious protein bar recipes, check out my Dark Chocolate Chip Macadamia Nut Protein Bars, and my Apple Cinnamon Oatmeal Protein Bars!!

Alright then, let’s get to it!!

dark chocolate blackberry s'mores protein bars

Dark Chocolate Blackberry S'mores Protein Bars

Blackberries, dark chocolate, vegan marshmallows, chopped nuts, cinnamon dust, melted peanut butter----these S'MORES PROTEIN BARS are loaded with protein, fiber, antioxidants, and they're super, duper delicious!

Prep Time

15 minutes

Cook Time

20-23 minutes

Servings

bars

Ingredients

batter:

1.5 cup almond flour
2.5 scoops vanilla whey protein powder
1 tsp baking powder
2 tsp cinnamon
1/2 tsp stevia (optional)
3/4 cup applesauce
2 egg whites
1 whole egg
1 tsp vanilla extract
2 tsp almond extract
3/4 cup blackberries
1/3 cup dark chocolate chips
1/2 cup marshmallows (vegan)

toppings:

cinnamon
dark chocolate chunks (70% cacao or higher)
peanut butter
chopped nuts

Prep Time

15 minutes

Cook Time

20-23 minutes

Servings

bars

Ingredients

batter:

1.5 cup almond flour
2.5 scoops vanilla whey protein powder
1 tsp baking powder
2 tsp cinnamon
1/2 tsp stevia (optional)
3/4 cup applesauce
2 egg whites
1 whole egg
1 tsp vanilla extract
2 tsp almond extract
3/4 cup blackberries
1/3 cup dark chocolate chips
1/2 cup marshmallows (vegan)

toppings:

cinnamon
dark chocolate chunks (70% cacao or higher)
peanut butter
chopped nuts

Instructions

Preheat oven to 350.
Add dry ingredients to bowl. Add wet ingredients to separate larger bowl. Gradually add dry ingredients into wet ingredients bowl, mixing thoroughly. Set aside.
Grease a 9x9 square baking pan with olive oil, or line with parchment paper. Pour about half of batter onto pan, or until bottom is fully covered.
Meanwhile, mash blackberries with a fork until broken down. Add blackberries onto batter, swirl around with back of fork to evenly cover. Add dark chocolate chips on top. Pour remaining batter on top. Swirl around with fork again to flatten mixture. Add marshmallows.
Bake in oven for about 20-25 minutes.
Remove from oven. Add toppings. Drizzle that peanut butter on top. Slice into 9 equal sized, square bars. Serve immediately!

Recipe Notes

-I use vegan marshmallows for this recipe, but regular marshmallows will work as well.

-Even though I use applesauce in this recipe, you won't really taste it. It helps to keep these bars nice and chewy, and moist. You can sub in a mashed, whole banana in its place if you wish.

-If using frozen blackberries, just thaw in the microwave for about 30 seconds to easily mash 'em up.

-Feel free to use broken down graham crackers instead of chopped nuts for topping. I chose chopped nuts because they have much better nutritional value than graham crackers---more protein, fiber, vitamins, healthy fats, lesser carbs (yes, even the "organic" or "all natural" graham crackers are still pretty bad---empty carbs, no fiber).

-My oven doesn't have to top broiler option so I am unable to broil to surface to char the marshmallows. If your oven has a broiler, then don't add the marshmallows before baking. Instead, throw the marshmallows on top at about the 17 minute mark of baking, then set the oven to broil. Watch closely for about 2-3 minutes. When a nice char is achieved, then remove from oven.

-Vegan marshmallows react to heat differently than regular marshmallows. They may take longer on the heat to get charred and roasted. Watch closely.

-Store them in an airtight container and in the fridge. They should keep for about 5 days to a week. Eat them straight out of the fridge, or I like to stick 'em in the microwave for about 30 seconds to reheat them. Still tastes great!!

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January 12, 2019 0 comments

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