No Bake Dark Chocolate Protein Bites






Ingredients

¾ cup cashews
2 T dark cocoa powder
3 T unsweetened chocolate almond milk
¼ cup coconut oil, melted
2 T honey
2 T melted sugar-free chocolate

Method

1. Blend cashews in a food processor until you get a fine meal. *Note: make sure you avoid over mixing – if you blend the cashews too long, you will get cashew butter.

2. Pour cashew meal into a mixing bowl along with the protein powder and cocoa powder. Stir together.

3. In a separate bowl, whisk together the almond milk, coconut oil, and honey. Pour this mixture into the other bowl of dry ingredients. Stir until you get a thick paste-like mixture.

4. Line a sheet pan with parchment paper. Using your hands, roll about 1.5-2 tablespoons of protein batter into balls. Place protein bite on parchment paper and repeat this until 24 bites are made.

5. Drizzle each protein bite with melted chocolate. Place protein bites in the fridge for 1 hour. Remove from fridge and let sit at room temperature for 10 minutes before eating. Enjoy!

*Store leftovers in the refrigerator for up to 5 days

Makes 24 servings
1 serving is 1 protein bite

Macros for 1 serving
75 calories, 4g protein, 4g carbs, 5.1g fat, 2g sugar, 1g fiber

Cherry Coconut Protein Crisp






Ingredients

Cherry Filling
1 (16 oz.) package frozen dark cherries, thawed
¼ teaspoon salt
3 tablespoons cornstarch
¼ cup lemon juice
3 tablespoons water

Crisp
½ cup rolled oats
2 tablespoons coconut sugar
¼ cup coconut oil

Method

1. Preheat oven to 325 degrees F. Spray an 8x8 inch baking dish with non-stick spray and set aside.

2. Combine protein powder, cornstarch, lemon juice, water, and salt in a large mixing bowl. Whisk together until mixture is smooth and resembles a thick paste.

3. Add thawed cherries to mixing bowl and stir vigorously until cherries are coated with thick lemon juice mixture.

4. Pour cherry filling into baking dish. Evenly spread out, ensuring filling covers the bottom of dish.

5. In a separate bowl, stir together all of the crisp ingredients (except for the coconut oil). Evenly sprinkle on top of cherry filling.

6. Melt the coconut oil and pour on top of crisp ingredients. Try to coat the entire crisp topping with coconut oil.

7. Bake in the oven for 45-50 minutes or until top is golden brown. Let cool for 1 hour before serving.

Makes 9 servings
1 serving is about 1/3 cup


Macros for 1 serving
160 calories, 5.1g protein, 22g carbs, 7.4g fat, 13g sugar, 21.5g fiber

Frosted Berry Protein Cake Squares





Ingredients

Cake
½ cup frozen dark cherries, thawed
½ cup plain greek yogurt
3 egg whites
1¼ cups gluten-free oat flour
¼ cup xylitol
1 teaspoon baking powder
pinch of salt

Frosting
¼ cup + 2 tablespoons low fat cream cheese
1/3 cup plain greek yogurt
2 tablespoons honey
4 frozen dark cherries, thawed and pureed

Method

1. Preheat oven to 350 degrees F. Line an 8x8" baking dish with foil and coat with nonstick spray.

2. In a blender or food processor, combine cherries, yogurt, and egg whites. Blend until mixture is smooth. Pour mixture into a mixing bowl.

3. Add the remainder of cake ingredients to the mixing bowl and whisk until batter is well combined. Pour cake batter into prepared pan and smooth down with the back of a spoon. 

4. Bake in the preheated oven for 34-38 minutes, or until center of cake is cooked. Remove from oven and let cool for 1 hour (make the frosting now).

5. For the frosting, slightly soften the cream cheese in the microwave. Add yogurt to bowl of cream cheese whisk until smooth. Add the honey, cherries, protein, & flex flavor and stir until well combined. 

6. Remove cake from pan and evenly spread the frosting on top of the large cake square. Slice into 16 even squares and serve. Enjoy!

Makes 16 servings
1 serving is 1 cake square with frosting

Macros for 1 serving
109 calories, 8g protein, 14.4g carbs, 2.9g fat, 4.3g sugar, 1.6g fiber

Nicolette’s Tips

* Since there was no other fat source in the recipe, I opted to use full fat plain greek yogurt. To decrease the calories and fat content, you can use low fat greek yogurt or fat free greek yogurt.



Chocolate Banana Protein Brownies




I personally enjoy banana and chocolate together. I do feel, though, that it is a love or hate relationship. Luckily, these don't have an overwhelming banana flavor. I think the banana adds healthy moisture to these brownies. They are thick, rich, and full of healthy flavor. Enjoy!

Ingredients

4 egg whites
¾ cup unsweetened chocolate almond milk
¼ cup chocolate almond butter
½ cup banana, mashed
1 1/3 cup oat flour (or whole-wheat flour)
1/3 cup almond meal
¼ cup dark cocoa powder (or cacao powder)
¼ cup xylitol (or sweetener of choice)
2 teaspoons baking powder
dash of salt
Optional: Chocolate chips

Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Combine egg whites, milk, almond butter, and banana in a mixing bowl and whisk until smooth.

3. Add the remainder of ingredients to the mixing bowl and stir together until batter is well combined. Stir in chocolate chips, if desired.

4. Pour batter into the baking dish and smooth down with a spoon.

5. Bake in the oven for 26-30 minutes, or until center is cooked. Let cool for 20 minutes, slice into 16 squares, and serve immediately.

Makes 16 servings
1 serving is 1 square (without chocolate chips)

Macros for 1 serving
122 calories, 9.4g protein, 14.2g carbs, 4.1g fat, 2.1g sugar, 2.5g fiber

Nicolette’s Tips
* You can also use an 8x8” baking pan – increase the cooking time by 4-6 minutes.
* Store leftovers in the fridge for up to 4 days.


Pumpkin Pie Chocolate Chunk Protein Blondies





I am pretty obsessed with how these turned out. The texture is absolutely perfect, the new organic chocolate chunks from Vitacost are seriously delicious, and the flavor of these blondies are so good! These don't have an overwhelming pumpkin flavor - just enough to give you a little taste! I could honestly eat this whole batch. Please make these :) and enjoy!

Ingredients

2 egg yolks
1/3 cup unsweetened almond milk
½ cup canned pumpkin
1 cup oat flour (or whole-wheat flour)
½ cup almond meal
¼ cup Vitacost xylitol (or sweetener of choice)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
pinch of salt

Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Combine egg yolks, milk, and canned pumpkin in a mixing bowl and whisk together until smooth.

3. Add protein powder, oat flour, almond meal, xylitol, baking powder, pumpkin pie spice, cinnamon, and salt to a separate mixing bowl. Stir together.

4. Pour liquid ingredients into the bowl of dry ingredients and stir until well combined. Stir in ½ cup of chocolate chunks.

5. Pour batter into baking dish and smooth down with a spoon.

6. Bake in the oven for 22-24 minutes, or until center is cooked. Let cool for about 20 minutes, slice into 16 squares, and serve immediately.

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
116 calories, 5.6g protein, 14g carbs, 5.1g fat, 4.6g sugar, 1.3g fiber

Nicolette’s Tips

* You can also use an 8x8” baking pan – increase the cooking time by 4 minutes.