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This gluten free frozen chocolate peanut butter cake is a dessert you can feel good about. With a quinoa crust, yogurt and peanut powder, this healthier dessert will please the whole family
Make sure you look for Jif Peanut Powder at Walmart!
I’ve talked a lot lately about how I’m taking a New Year, New You approach to 2016.
When I’m honest with myself, 2015 left me at the unhealthiest I’ve ever been. I didn’t work out the entire year, and my diet got way out of control.
I felt so tired taking care of three kiddos (especially the toddler), and I didn’t “have time” to take care of myself. Which is a just an excuse.
This has been a recurring theme in my life, only this year I am resolved to end it once and for all. I know hubby is probably looking at me, waiting for my new found resolve to end, but for once, I feel like I’m in this for the long haul.
I’m starting a new workout plan on Monday, but I’ll be doing it without daily weight ins that throw me off track. I won’t be setting any unrealistic goals on how quickly I’m going to lose weight.
Instead, I’ve made a commitment to myself that I will work out for the next 12 months. Then, IF I do not see any results, I can consider quitting.
We know that won’t happen.
It is always my unrealistic time expectations that lead me to declare my workout isn’t working and therefore not a good use of my time. My mind is my worse enemy.
There is no way I can work out 4-6 times a week for the next year and NOT be left better off. I’ll be fitter, feel better, and undoubtedly, I’ll lose weight.
Since I am in this for the long haul, I know there are going to be times when I want a treat that allows me to stick to my goals.
Ingredients like Jif Peanut Powder, found in today’s Frozen Chocolate Peanut Butter Cake, will help me do that.
You can pick it up at Walmart with the regular peanut butter.
I love that Jif Peanut Powder has the same protein as traditional peanut butter, but with 85% less fat. It is great for this cake, but I also adore adding it to my morning smoothie and oatmeal. It feels like such an indulgence but in reality, it is very easy to fit into my calorie goals. Whether I am looking for a treat, or just a satisfying breakfast, Jif Peanut Powder has my back.
Do you see how creamy it gets when you mix it with water? YUM!
You also can’t beat that it is made from just one ingredient – fresh roasted peanuts. Many of the competitor brands have added sugar and salt but not this one.
The best part of this dessert? In addition to a rich peanut butter taste, it is frozen. No need to feel rushed to eat it all quickly – just wrap it tightly in the freezer and enjoy over the course of a couple weeks.
What are your favorite ways to treat yourself while staying on track? Check out Jif Peanut Powder at Walmart!
Frozen Chocolate Peanut Butter Cake with Chocolate Quinoa Crust
- 1 cup quinoa rinsed
- 3 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/2 cup cocoa powder
- 1 1/2 tablespoons coconut palm sugar
- 1/2 teaspoon sea salt
- 2 egg beaten
- 1/2 cup Jif Peanut powder
- 2 pints vanilla frozen yogurt softened
- 2 cups chocolate chips
- 1/4 cup coconut oil
- Preheat oven to 350 degrees.
- Line the bottom of a 9-inch springform pan with parchment paper and spray with oil.
- In a large skillet combine quinoa, coconut oil, 1 cup water, and salt. Cook, stirring occasionally, over medium heat for 10 to 16 minutes, or until golden brown. Drain on paper towels and cool completely. Transfer mixture to the bowl of a food processor and add cocoa powder, sugar and salt and process until for 1 1/2 minutes. Add egg and pulse 3 to 4 times, until the mixture begins to clump. Press mixture into the bottom of a prepared springform pan. Bake for 9 minutes. Rotate pan and bake another 9 minutes, or until lightly browned. Cool completely.
- In a small bowl, combine Jif Peanut Powder with 1/3 cup water. Whisk until smooth, add a bit more water if needed. Place vanilla yogurt in a large bowl and add peanut butter mixture. Whisk until well combined. Add to cooled crust and freeze until firm, about four hours.
- Bring 1 inch of water to a boil in the bottom of a double broiler. Add chocolate chips and coconut oil to the top and stir until melted. Remove spring form mold from the side of the pan. Pour chocolate over the cake. Garnish with peanuts if desired. Freeze until firm, about 2 hours.