Indulge in chocolate pudding while fitting in your healthy fats with this avocado-based pudding.
| Ingredients |
- Avocado, 1
- Raw cacao powder, 2 tbsp
- Medjool dates, 2-3
- Chocolate Éclair protein powder, 1 scoop
- Cashew milk, 1/8 cup
| Directions |
1. Mash up your avocado.
2. Add cocoa powder and chocolate protein powder.
3. Add to a blender with dates and a splash of nondairy milk. Serve and enjoy.
| Nutrition Facts |
- Serving size: 1 bowl
- Recipe yields 1 serving
- Calories: 495
- Fat: 24 g
- Carbs: 58 g
- Protein: 20 g
Lais confesses: I'm a bit of a coffee addict. Who needs a venti latte that's full of yucky sugar and additives when you can make a latte at home?
Move over, Reese's. These peanut butter cups are a great, guilt-free way to satisfy your sweet tooth. They're a healthy version of one of my favorite chocolate treats.
| Ingredients |
- Banana, 1
- Natural peanut butter, 3 tbsp
- Peanut butter powder, 3 tbsp
- Vanilla Cupcake protein powder, 2 scoops
- Cashew milk, 1/2 cup
- Baking chips (dairy-free with Stevia), 1/3 cup
| Directions |
1. Add a frozen banana, peanut butter, peanut butter powder, cashew milk, and protein powder into your food processor.
2. Blend to an even consistency.
3. Set filling aside and melt chocolate chips in the microwave in 15-second intervals. Continue to microwave until chocolate chips are completely melted.
4. Once chocolate is melted, place a thin layer at the bottom of each silicone cupcake mold.
5. Fill cupcake mold nearly to the top with peanut butter filling.
6. Top with more chocolate.
7. Allow peanut butter cups to set in the freezer for an hour.
| Nutrition Facts |
- Serving size: 1 peanut butter cup
- Recipe yields 4 servings
- Calories: 292
- Fat: 18 g
- Carbs: 30 g
- Protein: 15 g
I love this easy, no-bake recipe because it requires minimal prep work and cook time. It's an easy way to get in a healthy serving of antioxidants, muscle-building protein, and yummy, baked goodness.
| Ingredients |
- Liquid egg whites, 4-1/2 tbsp (69 g)
- Vanilla extract, 1 tbsp
- Fat-free blueberry Greek yogurt, 2.65 oz. (75 g)
- Baking powder, 1/4 tsp
- Salt, 1/8 tsp
- Coconut flour, 3 tbsp (21 g)
- Honey, 1/2 tbsp (10.5 g)
- Blueberries, 1/4 cup
- Blueberry Muffin protein powder, 1 scoop (30 g)
- Coconut oil spray
| Directions |
1. In a large mixing bowl, add your liquid egg whites, vanilla (or almond) extract, and your fat-free blueberry Greek yogurt.
2. Add baking powder, salt, and coconut flour.
3. Add honey and protein powder, and mix to an even batter consistency.
4. Mix in fresh blueberries.
5. Coat the inside of a silicone cupcake mold with coconut oil spray. Fill with the batter.
6. Use a microwave to cook muffins in 30-second intervals until the batter is no longer gooey.
| Nutrition Facts |
- Serving size: 1 muffin
- Recipe yields 2 servings
- Calories: 168
- Fat: 4 g
- Carbs: 19 g
- Protein: 17 g