As much as I love creating healthy desserts out of chickpeas and white beans, I wanted to give you another option, ya know, for the paleo folk. These dense and delicious blondies are made with extra ripe bananas and my favorite protein powder: PEScience Select […]
Tag: Cookies & Little Treats
Pumpkin Cookie Dough Dip–forget dipping, just eat it! Eat this dip for breakfast; there’s oat in there so it’s perfectly acceptable to consume a bowl of this pumpkin cookie dough at 8 A.M. After I devoured a few spoonful’s of this, I spread some on a […]
I had no idea what to name these protein bars because the flavors I used don’t usually go together, but since I used a cookies and cream flavored protein powder and a coffee flavored nut butter, I decided to combine the two and thus got cookies and coffee!
This recipe is incredibly simple, only takes a few minutes to make and can be substituted with your favorite protein and nut butter flavors.
Recipe makes 2 protein bars.
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- 1 scoop Cookies and Cream Select Protein Powder by PEScience (get 25% off your order using code PBCHOCO) *
- 1/4 c Coffee Bean Almond Butter by Buff Bake (get 10% off your order by using code PBCHOCO) *
- 2 tbsp. Water
- 3 tsp. Sugar Free Maple Syrup (or honey/agave)
- Mix and mash all ingredients together in a bowl until combined. The mixture shouldn’t be too sticky but still moldable. If it’s too sticky add a tablespoon more protein powder, if too dry add a tablespoon of water.
- Place mixture into a zip lock plastic bag and form into one bar.
- Remove from bag and cut in half (you can mold some more if necessary).
- Place bars in the fridge for couple hours or in the freezer for 15 minutes to set before serving. Store in an airtight container.
* Can be replaced with any protein or nut butter.
Pumpkin, chocolate and almond butter–I can’t think of a better combination of flavors! Did I mention these Pumpkin Bars are healthy and made with only whole food ingredients!? If you love this recipe, please share it on your favorite social media sites by using the buttons […]
Why drink your coffee when you can eat it? Well, for 78 calories per cookie you can have your coffee and eat it too! Go a head and indulge a little because these cookies are made with only 5 all natural ingredients and take only […]
It’s the end of August. Which means it’s basically September. September comes before October and October means Fall. So basically, it’s totally okay that I am making Pumpkin Cookies on August 26th, right? Great! Now that that’s settled, here’s my recipe for completely guilt-free Pumpkin Chocolate Chip Cookies made with real pumpkin and protein powder. I was highly temped to half dip these bad boys in chocolate but they are lovely just the way they are–if you are feeling like a rebel, go a head and dip them!
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- 3/4 c Oat Flour
- 1/2 c Protein Powder (I used PEScience Snickerdoodle get 25% with code PBCHOCO)
- 1/4 c Tapioca Flour
- 1/2 c Pumpkin Puree
- 2 tbsp. Coconut Sugar
- 1 tbsp. Coconut Oil
- 1 Egg
- 1 tsp. Blackstrap Molasses
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1 tsp. Baking Powder
- 1/4 c Chocolate Chips
- Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
- In a bowl, mix oat flour, protein, coconut sugar, spices and baking powder.
- In another bowl whisk pumpkin, egg, melted coconut oil and molasses.
- Add the pumpkin mixture to the flours and stir until smooth.
- Fold in tapioca flour and chocolate chips, then place in the freezer for 5-10 minutes.
- Remove from the freezer and roll dough into ten 1-inch sized balls.
- Place balls on baking sheet and press flat. Bake for 9-11 minutes.
- Let cool completely before serving.
Notes: Wet your hands a bit if dough is too sticky for rolling. Store in an airtight container. Top with more chocolate chips before baking for a visually better looking cookie.
Holy cow you guys! These almond butter stuffed shortbread cookies are to die for. I’ve been messing around with protein powder shortbread recipes for the last few days and I think I finally found one that I love. It has just enough crunch but also […]
I absolutely LOVE raw, vegan desserts and I’m a true advocate for eating clean. I believe that the body thrives best off of whole, natural, and unprocessed foods. This four layer ice cream bar will knock your socks off and make you feel good about eating dessert! Some […]
Chocolate and peanut butter, what more could you possibly want? How about making it a high protein cupcake and then you will be speaking my language!
I used my favorite Milk Chocolate Protein Powder from PEScience Select Protein and topped my cupcakes with a Nuts ‘N More Coconut Peanut Butter crosshatch. By the way, if you are a peanut butter connoisseur then you will absolutely love Nuts ‘N More. It’s so creamy and delicious, I just can’t even begin to explain to you the goodness that is Nuts ‘N More.
On with the recipe…
- 2 Scoops Milk Chocolate Protein Powder (get 25% of your PEScience order with code PBCHOCO)
- 1/2 c Almond Milk
- 1/4 c Greek Yogurt
- 1/4 c Oat Flour
- 1/4 c Coconut Flour
- 1/2 c Egg Whites
- 2 tbsp. Cocoa Powder
- 1 tbsp. Peanut Butter (I used Nuts ‘N More)
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/2 c Peanut Butter (I used Nuts ‘N More)
- Pre-Heat oven to 350f and prepare a cupcake pan with cupcake liners.
- Mix all dry ingredients together and then add wet.
- Divide cupcake mix up between 6-8 cupcake liners.
- Bake for 19-21 minutes or until a toothpick comes out clean.
- Once cooled, place peanut butter in a piping bag or Ziploc bag and snip the corner. Createcross hatch.
You know what the greatest thing about making your own frozen dessert is? It lasts for freaking ever! If you were to open my freezer right now, your dessert options would be endless. Whenever you want to serve one of these Chocolate Raspberry Cheesecakes, just […]