Are Christmas cookies taking over your life? They aren’t for me just yet but I’m right nearby from a MEGA bake-a-thon and quite honestly, I’m just a little frightened by just how many I may consume. You understand the peanut butter blossoms? MY FAVVVVV. So classic, so peanut-buttery… just give me several along with a big glass of chocolates almond milk. Or hot chocolate with whipped cream. Why must the holiday season be so tempting?
Of course, I’ve really been trying never to go overboard with the sweets. I think I state that nearly every Xmas; certainly this season will be better (I am hoping!).
I mentioned a few posts ago that I am really into my dark bean brownies , that assist to maintain me in check with my sweets given that they flavor indulgent but are healthy. Well the past week I’ve been baking batches of my chickpea blondies , a favorite formula on Ambitious Kitchen. They’re filled with peanut butter taste and super satisfying.
Suddenly I got a little bored with the recipe. Not they aren’t great, but I just kept considering I could test out the recipe to make it different. I really wanted to work with a banana because hello – peanut butter, banana and chocolate is one of the best combos on earth. You understand it’s true!
We baked up a fresh batch and was quite pleased with the results therefore i thought I’d share them with all of you! Here’s what I did so differently:
Banana! The addition of banana allowed me to reduce the maple syrup in the formula, therefore reducing all around sugar content. It added hook banana flavor and reminded me of peanut butter chocolate chip banana loaf of bread. SERIOUSLY SO GOOD.
A scoop of proteins powder! Now you may or you may not use proteins powder, but I REALLY LIKE it and recommend using it in the formula. I didn’t test it without the proteins powder, so I’m not sure how they might turn out. I used Designer Whey French Vanilla
Protein Powder but you could sub it for an unflavored whey proteins powder or even a plant-based protein powder such as for example Vega
Pick your protein carefully because occasionally they are able to overpower recipes making use of their flavor; make sure you find one you really like!
Less peanut butter! I didn’t feel the need to make use of as much peanut butter because the recipe simply didn’t need it. I reduced the peanut butter by fifty percent and discovered it still peanut buttery enough and delicious!
CHOCOLATES Chunks! YOUR INVESTMENT CHIPS! I’m telling you – chocolates chunks are where it’s at. I purchase dark chocolate from Trader Joe’s or Whole Foods. You may need a 3 oz bar and you ought to aim for 70% cacao.
So, what perform many of these changes mean? You get to have a larger pub (yes, this recipe makes 12 pubs rather than 16 in the initial formula). There’s a rise in fibers and protein, as well! With just 140 calories for one huge bar, you’ll be happy and feel good about consuming them too!
I hope you like these bars because I know I do. And bonus: my partner even said these were delicious.
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Peanut Butter Banana Delicious chocolate Chip Chickpea Blondies
1/4 cup all-natural creamy peanut butter
1/4 cup natural maple syrup
1 medium ripe banana
1 teaspoon vanilla extract
1/3 cup (on the subject of 1 scoop) unflavored or vanilla protein powder
1/2 teaspoon cooking soda
Preheat oven to 350 degrees F and aerosol 8×8 in . pan with non-stick cooking spray. I would recommend an 8×8 baking inch pan as utilizing a 9×9 inches pan may make the bars too thin.
Within a food processor, add all ingredients except chocolate chips and practice until batter is smooth. Flip in 1/2 of the chopped chocolate.
Spread batter evenly in ready pan then sprinkle all of those other chopped chocolate on top. Bake for 20-25 minutes or until toothpick arrives clean and edges are a tiny bit dark brown. The batter may appear underdone, nevertheless, you don’t wish them to dry!
Cool skillet for 10 minutes on cable rack. Makes 12 blondies. Store covered within the refrigerator. Bars can last about 3 days.
To make vegan: Work with a plant-based protein powder and vegan chocolates chips/chunks.
Bars could be frozen for up to three months, just place within an airtight box or in a refrigerator ziplock bag for optimal storage. Reheat in microwave or thaw out when ready to eat.
Almond butter or another nut butter may be used rather than peanut butter. I really do not advocate sunflower seed butter.
While these tasted awesome they were a significant fail because they just fell apart
I bake on a regular basis (and do so as part of my job) and haven’t had a fail such as this in ages!
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