Dark Chocolate Protein Pudding

This creamy and smooth protein treat packs on a rich and decadent chocolate flavor that is sure to crave your biggest sweet tooth! It is an incredibly no-bake, easy dish to make. It is also gluten-free. Enjoy!


3 scoops ARO chocolate whey protein powder
1 (1 lb.) package silken tofu
1 ripe avocado, pitted
¼ cup unsweetened dark cocoa powder
¼ cup honey
Optional toppings: crushed pistachios and mini chocolate chips


1. Drain all the liquid from the tofu packaging. Place the tofu on layered paper towels (or towel) to make sure most of the liquid is removed.

2. Place the tofu, along with the remainder of ingredients, in a food processor or blender.

3. Blend the mixture until it is completely smooth. Stop to scrap the bottom and sides of processor a few times to ensure everything is well combined.

4. Spoon about 1/3 cup pudding into a bowl, add toppings if desired, and enjoy immediately. Store leftovers in the refrigerator for up to 24 hours.

Makes 8 servings
1 serving is about 1/3 cup of pudding (without toppings)

Macros for 1 serving
179 calories, 11g protein, 17.2g carbs, 7.9g fat, 9.3g sugar, 2.3g fiber

Nicolette’s  Tips
* To cut calories (& sugar), substitute honey with granulated stevia or sucralose to taste.

Single Serving Protein Cherry Cobbler


1/3 cup gluten-free oat flour
½ cup almond meal flour
½ teaspoon baking powder
pinch of salt
2 eggs
3 tablespoons plain greek yogurt
1 tablespoon honey
½ cup frozen dark cherries, divided


1. Preheat oven to 350 degrees F. Spray 4 ramekins with nonstick spray and set aside.

2. Whisk together eggs, yogurt, and honey in a mixing bowl until smooth.

3. To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries.

4 Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries.

5. Bake in the oven for 38-42 minutes and let cool for 30 minutes. Enjoy!

Makes 4 servings
1 serving is 1 ramekin of cherry cobbler

Macros for 1 serving
220 calories, 14.2g protein, 20.8g carbs, 10.1g fat, 9.6g sugar, 3.5g fiber

Chocolate Silk Protein Pie Cups


¼ cup oat flour
2 tablespoons dark cocoa powder
3 tablespoons coconut oil, melted

1 ripe avocado, pitted
1/3 cup xylitol
1 egg
¼ cup dark cocoa powder
¼ cup cold coffee


1. Preheat oven to 325 degrees F. Place 16 mini silicon cupcake liners on a sheet pan and set aside (or spray a mini cupcake pan with cooking spray).

2. Combine all of the crust ingredients in a small bowl and stir together until mixture turns crumbly.

3. Add 2 tablespoons of water to the crust and stir until mixture comes together and holds shape when pressed down.

4. Evenly divide the crust among the 16 cupcake liners. Press down with your fingers to form a crust at the bottom of each liner.

5. Combine all of the pie ingredients into a food processor. Blend mixture until it’s completely smooth, stopping a few times to scrap and stir the mixture with a spoon.

6. Evenly spoon the pie filling among the 16 cupcake liners. Smooth down with the back of a spoon.

7. Bake in the oven for 10-14 minutes, or until desired consistency is reached. Let cool in the fridge for at least 1 hour. If desired, serve with whipped cream and sprinkles. Enjoy!

Makes 16 servings
1 serving is pie cup (without whipped cream and sprinkles)
Macros for 1 serving
101 calories, 6g protein, 9.5g carbs, 5.7g fat, 0g sugar, 2.1g fiber

Lemon Cream Protein Bars


2/3 cup oat flour
¼ cup pine nuts
3 tablespoons coconut oil

Bar Filling
¼ cup xylitol
½ cup lemon juice
2 eggs
1 egg white
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F. Spray an 8x8” baking dish with non-stick spray and set aside.

2. Combine all crust ingredients, except the coconut oil, in a food processor or blender. Process mixture until pine nuts turn into a flour-like consistency.

3. Pour the coconut oil in with the crust ingredients and stir until well combined. It should become crumbly. Spoon the crust mixture into baking dish. Using your fingers press the mixture down until it completely covers the bottom of the dish.

4. Bake crust in the oven for 15 minutes. Remove from oven and let cool while you make the bar filling.

5. In a mixing bowl, whisk together the bar filling ingredients together until smooth. Pour this mixture on top of crust.

6. Return dish to the oven and bake for an additional 16-20 minutes. Let cool in the fridge for at least 3 hours.  Slice into 16 squares. Enjoy!

Makes 16 servings
1 serving is 1 square bar

Macros for 1 serving
106 calories, 6.1g protein, 9.4g carbs, 5.8g fat, 0g sugar, 1.2g fiber