Peanut Butter and Chocolate Cheesecake

Peanut Butter and Chocolate Cheesecake
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Peanut Butter and Chocolate Cheesecake
This peanut butter cheesecake has received rave reviews from all that have tried it. Instead of a traditional crust, this cheesecake sits upon a chocolate cheesecake "crust" and is then topped with a peanut butter and chocolate drizzle.
Peanut Butter and Chocolate Cheesecake
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Peanut Butter and Chocolate Cheesecake
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  1. Peanut butter and chocolate cheesecake Makes ~10 slices
  2. Peanut butter cheesecake - 2 cups plain greek yogurt - 2 eggs - 1/2 cup natural peanut butter - 1/4 cup coconut sugar or brown sugar - 1/4 cup almond milk - 1/8 cup baking cocoa
  3. Drizzle - 1/3 cup natural peanut butter, melted - 1/4 cup baking cocoa - water, as needed - sweetener, to taste
  4. In a medium sized bowl, combine first 6 ingredients and mix well until smooth and creamy.
  5. Transfer 1/3rd of the mixture to a smaller bowl and add the baking cocoa. Mix well. Oil a medium sized glass dish and pour the chocolate mixture on the bottom. Pour the peanut butter mixture on top. Bake at 350 degrees f for ~40 min.
  6. Get out 2 small bowls to prepare the peanut butter and chocolate drizzle. In one bowl, add the peanut butter and microwave ~30 seconds or until melted. In the other bowl, combine the baking cocoa with a little water at a time until mixture is liquid in consistency and easy to drizzle. Drizzle peanut butter and chocolate mixture on top of cheesecake once cool. Let chill in refrigerator for a few hours or overnight before serving.
  7. Store leftovers in refrigerator in an airtight container.
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Five Minute Chocolate Mint Glazed Donuts

Five Minute Chocolate Mint Glazed Donuts

If you love chocolate and mint and donuts then you’ll love these donuts. These chocolatey donuts are topped with a delicious chocolate mint glaze. Best part? These donuts only take about 5 minutes to make.

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Five Minute Chocolate Mint Glazed Donuts
Five Minute Chocolate Mint Glazed Donuts
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Five Minute Chocolate Mint Glazed Donuts
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  1. Chocolate mint glazed donuts
  2. Makes ~4-5 donuts
  3. Donuts 1/4 cup baked pumpkin purée (or baked sweet potato)
  4. 3/4 cup whole wheat flour minus 1 tbsp
  5. 1 tsp baking powder
  6. 1 tsp vanilla
  7. 1 tbsp olive oil
  8. 3 oz muscle egg chocolate mint brownie egg whites (can sub 1 egg or 1/4 cup pumpkin puree)
  9. 1 tsp liquid sweetener of choice
  10. Glaze 1 tsp muscle egg chocolate mint brownie egg whites
  11. 1/4 cup baking cocoa
  12. water
  13. Combine all dry ingredients then mix in wet.
  14. Mix well until a dough forms.
  15. Pinch off pieces of dough and form into donut shapes.
  16. Arrange on a large plate and microwave 2-3 minutes until fully cooked.
  17. Set aside to let cool.
  18. Pour baking cocoa, water, and muscle egg into a small bowl to make the glaze.
  19. Mix well until mixture smooth.
  20. Dip tops of donuts in glaze and top with desired toppings.
  21. Enjoy!
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Five Minute Chocolate Zucchini Donuts With a Chocolate Caramel Glaze

Five Minute Chocolate Zucchini Donuts With a Chocolate Caramel Glaze

A plateful of donuts all for me? Don’t mind if I do. These are chocolate zucchini donuts with a chocolate caramel glaze. recipe makes 4-5 mini donuts so share with a friend. or enjoy them all yourself. whatever. #omnomnom

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Five Minute Chocolate Zucchini Donuts With a Chocolate Caramel Glaze
Five Minute Chocolate Zucchini Donuts With a Chocolate Caramel Glaze
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Five Minute Chocolate Zucchini Donuts With a Chocolate Caramel Glaze
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Instructions
  1. 5 minute chocolate caramel glazed zucchini donuts
  2. 1/4 cup pumpkin purée
  3. 1 egg
  4. 1/4 cup shredded zucchini
  5. 1 tsp baking powder
  6. 3/4 cup whole wheat flour
  7. 1 tbsp baking cocoa
  8. 1 tbsp olive oil
  9. 1/4 cup Baking cocoa
  10. Water
  11. 1 tsp muscle egg chocolate caramel
  12. Combine wet ingredients.
  13. Add in dry ingredients and mix well.
  14. Pull off pieces of the dough and form into donuts.
  15. Arrange on a plate and microwAve 2-3 minutes until fully cooked.
  16. Set aside to cool.
  17. In a small bowl, combine ingredients to make the glaze.
  18. Mix well until smooth and liquid in consistency.
  19. Mix well until smooth and liquid in consistency.
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Banana Split Inspired Pancakes

Banana Split Inspired Pancakes

These super thick protein pancakes are only for those with a hearty appetite. These banana split inspired pancakes are layered with banana, strawberries, peanut butter, and chocolate. hmm hmm good.

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Banana Split Inspired Pancakes
Banana Split Inspired Pancakes
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Banana Split Inspired Pancakes
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Instructions
  1. Banana split inspired pancakes - makes 5-6 small porncakes
  2. 1/2 cup whole wheat flour
  3. 1/2 cup oat flour
  4. 1 tsp vanilla extract
  5. 1 scoop chocolate protein powder (I used lean body for her)
  6. 1 tsp baking powder
  7. 1 tbsp olive oil
  8. 1 tsp sweetener of choice
  9. Milk of choice to form a batter (about 1/2 cup)
  10. 1 egg
  11. Combine ingredients and mix well.
  12. Add enough milk to form a batter.
  13. Cook pancakes on skillet a few minutes on each side until cooked.
  14. Let cool then layer with strawberries, banana, peanut butter, and melted chocolate or baking cocoa mixed with water.
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Five Minute Quest Samoas Inspired Donuts

Five Minute Quest Samoas Inspired Donuts

If you love the samoas girl scout cookies then you’ll love these samoas inspired donuts made with quest vanilla protein powder for a nice dose of protein (9g protein per donut!). best part? These donuts only take ~5 minutes to make!

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Five Minute Quest Samoas Inspired Donuts
Five Minute Quest Samoas Inspired Donuts
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Five Minute Quest Samoas Inspired Donuts
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Instructions
  1. 5 minute Quest Samoas inspired donuts - makes ~4-5 donuts
  2. 3/4 cup whole wheat flour minus 1 tbsp
  3. 1/2 cup pumpkin purée
  4. 1 tsp sweetener of choice
  5. 1 tbsp olive oil
  6. 1 tsp vanilla extract
  7. 1 tbsp baking cocoa
  8. 1/3 cup date caramel (softened dates + water)
  9. 1/4 cup coconut chips
  10. 1/4 cup almonds
  11. 1 scoop quest vanilla protein powder
  12. Combine ingredients to make donuts ad mix well until a dough forms.
  13. Pull of a piece of dough and form into a long rope.
  14. Form into a donut shape.
  15. Repeat with the rest of the dough.
  16. Microwave 2-3 minutes until fully cooked.
  17. Set aside to let cool. Process almonds in a food processor for about a minute. Mix almonds with coconut, protein powder, and date caramel.
  18. Spread mixture on top of donuts and enjoy.
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Nicecream Topped Chocolate Zucchini Protein Mugcake

Nicecream Topped Chocolate Zucchini Protein Mugcake

Take your dessert to the next level with this nicecream topped protein packed mugcake that will keep you full and satisfied.

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Nicecream Topped Chocolate Zucchini Protein Mugcake
Nicecream Topped Chocolate Zucchini Protein Mugcake
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Nicecream Topped Chocolate Zucchini Protein Mugcake
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Instructions
  1. Chocolate protein mugcake
  2. 2 eggs
  3. 1/4 cup shredded zucchini
  4. 1/4 cup pumpkin pure
  5. 1 scoop chocolate protein powder
  6. 1 tsp baking powder
  7. 1/2 banana, Mashed
  8. 2 tbsp baking cocoa
  9. splash almond milk
  10. Combine all ingredients and mix well.
  11. Microwave 3-4 minutes until fully cooked.
  12. Turn out onto a plate and microwave another minute If not fully cooked on bottom.
  13. Top with desired toppings and enjoy!
  14. To make nicecream, simply blend 1-2 frozen bananas in a food processor until smooth and creamy.
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Chocolate Caramel Custard Cups

Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
These deliciously decadent chocolate caramel custard cups are the perfect after dinner treat. Delicious homemade custard atop a chocolate cake cup and topped off with a date caramel topping. To die for!
Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
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Instructions
Chocolate caramel custard cups - makes 3-4 single servings
  1. Chocolate cup
  2. 3/4 cup whole wheat flour
  3. Heaping 1/2 cup baked sweet potato or pumpkin purée
  4. 1/4 cup baking cocoa
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 1 tsp pure maple syrup
  8. 1 tbsp olive oil
Custard filling
  1. 3 eggs
  2. 1 cup almond milk
  3. 1 tsp vanilla extract
  4. 1 tbsp coconut sugar
Caramel topping
  1. 1/3-1/2 cup date caramel
  2. optional musclegg chocolate caramel egg whites
Recipe Notes

Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and muscle egg egg whites and enjoy.

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