I firmly believe that everyone should be allowed to eat dessert every single day of their life without having to have all the excess calories, sugars, fats, etc. I for one, can’t go a night without dessert–it’s pure torture. I mean, why not? Why can’t dessert be a beneficial snack? That is exactly why I created this blog. No person should ever go without cookie dough!!!
These secretly healthy Cookie Dough Cheesecakes would actually make the perfect pre-workout snack. I made these using chick peas, protein powder and low fat cream cheese.
Macros per cup: 203 calories/5.8g fat/26 carbs/12.2g protein (you can reduce calories and carbs by using sugar free maple syrup)
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- 1 c Organic Chick Peas (I used Simply Balanced Target Brand)
- 1/4 c Natural Peanut Butter (I used Nuts N’ More)
- 2 Scoops Cookies and Cream Protein Powder by PEScience (Vanilla Flavor will also work)
- 3 tbsp. Pure Maple Syrup
- 3 tbsp. Almond Milk
- 3 tbsp. Coconut Flour
- 1 tbsp. Sugar Free Chocolate Chips (I used Lilly’s)
- 1/2 c Reduced Fat Cream Cheese (room temp)
- 1 Scoop Vanilla Protein Powder
- 1 tbsp. Almond Milk
- 1/2 tsp. Stevia
1. Rinse chick peas and make sure all the skins are off by rubbing them between your hands under running water. It’s time consuming but totally worth it! Pulse all cookie dough ingredients (except chocolate chips) in a food processor until smooth. You will have to stop to scrape the sides a bit but just keep pulsing and it will happen.
2. Fold in chocolate chips and then separate dough into 20 even size pieces and place them on a piece of parchment paper while you prepare your cheesecake filling.
3. Mix all cheesecake ingredients together using a fork.
4. Press 10 pieces of cookie dough into the bottom of a silicone cupcake mold or a regular cupcake tin with cupcake liners. Scoop about a tablespoon of cheese cake filling over the cookie dough layers. Place the remaining cookie dough pieces on top of the cheese cake filling and press flat. Optional: Sprinkle with chocolate chips.
5. Place in the refrigerator for 2 hours to chill. Serve cold. Enjoy!
I have this problem where every single time I go to the grocery store I buy a handle of bananas and they get too ripe by the time I can eat them. I’m not just going to throw them away–so I freeze them. Lately, it has become this issue with my roommates because there is literally bananas falling out of the freezer when we open it. Today I decided to be a good housemate and make a little room for Jeff’s Hot Pockets by making myself some Nicecream (banana ice cream). Plain old banana ice cream is too boring for me, I need layers and crusts and stuff or I just won’t feel satisfied, ya dig? Behold Banana Peanut Butter Ice Cream bars with an Oatmeal Cookie Dough Crust. I may have added a little protein powder to the ice cream part 😉 but it can be completely eliminated and taste just as great.
For the peanut butter layer I used Nuts N’ More. I honestly have to say it is my favorite peanut butter on the planet and I might actually cry real tears when I run out of the jars they were kind enough to send me (because I will be spending my own money to buy a hundred more jars).
You can get 25% off any PEScience product like the Milk Chocolate Protein Powder I used by using the code PBCHOCO.
I was able to purchase almost every single ingredient I used in this recipe from VitaCost.com. If you haven’t heard of it, it is truly one of the easiest and most cost effective ways to get all of your health food products in one haul. AND the best part is that is delivered the next day to your front door! I am always impressed with their quickness, I don’t know how they do it!
- 1/2 c Quick Oats (GF)
- 1/4 c Oat Flour
- 1/4 c Peanut Butter Slim (powdered peanut butter)
- 1/4 c Maple Syrup
- 1/4 c Almond Milk
Ice Cream Layer
Peanut Butter Layer
- 1/4 c Natural Peanut Butter (I used Nuts N’ More Toffee Crunch)
- 1/4 c Coconut Oil
- 2 tbsp. Maple Syrup
- 1/2 c Cocoa Powder
In a bowl mix together all oatmeal layer ingredients using a fork. Press the dough flat into an 8×8 inch pan lined with parchment paper. Using a food processor or a high performing blender, pulse bananas until you have an ice cream like texture. It can take a couple minutes but be patient it will happen. Add in protein and peanut butter and pulse until well combined. Pour your ice cream layer over the oatmeal crust and place in the freezer for 20 minutes to harden a bit. Once hardened, spread an even layer of peanut butter over the ice cream and return to the freezer while you make the chocolate. Melt coconut oil and maple syrup together and then mix in cocoa powder. Pour over peanut butter layer and let set in the freezer for 4-6 hours before slicing into squares and serving. Makes 12 Ice Cream Bars.
Let’s talk cookie dough. I want to eat it at all the wrong times, like 2 o’clock in the morning when I can’t sleep. I really believe it has everything to do with being a woman because I have never met a man that would take a spoon to a tub of cookie dough for hours. Like, they prefer cookie dough actually cooked and made into cookies–who does that?
The other day I was on a mission to prove to my boyfriend that uncooked cookies a.k.a. cookie dough, can be a beautiful thing. So I went to Pinterest to find the greatest cookie dough recipe I could. I found a Chocolate Chip Cookie Dough Brownie recipe by Recipe Girl and I knew it would be the one that would win my boyfriends approval. This brownie recipe is loaded with refined sugar, butter, flour, ya know, all of those things that taste so good but look so bad in a mini skirt. After watching my boyfriend devour these, I knew I needed to make myself a delicious but HEALTHY alternative thus inspired Cookie Dough Peanut Butter Cups.
I got used Nuts N’ More High Protein Peanut Butter in this recipe because it’s made with all natural ingredients and has less fat and more protein than regular peanut butter. The rest of the ingredients I got from VitaCost.com.
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PEANUT BUTTER LAYER
- 3 tbsp. Maple Syrup
- 3 tbsp. Coconut Oil
- 1/4 c plus 1 tbsp. Cocoa Powder
COOKIE DOUGH LAYER
Line a cupcake pan with 5 cupcake paper liners and set aside. Melt peanut butter and coconut oil together, stir well and divide evenly between the 5 cupcake liners. Place them in the freezer to harden while you prepare the chocolate layer. Melt maple syrup and coconut oil together and stir in cocoa powder. Pour chocolate later over the peanut butter layer and return to the freezer to harden while you prepare the cookie dough layer. Mix flour, protein powder and salt together. Add remaining ingredients until well combined. Divide the cookie dough between the 5 cupcake liners and press the dough over the chocolate layer. Optional: garnish with chocolate chips and peanut butter drizzle. Freezer for at least 1 hour before serving. Enjoy!
361 calories/ 22g fat/ 31 cabs/ 12g protein
I’m just not over S’mores anything yet. In fact, I haven’t had enough. I think I need to go on a camping trip and really just get it out of my system. Until then I made this awesome pie to get me through my late night summer cravings.
I used PEScience Select protein powders to sweeten things up without having to add a bunch of sugar. It’s seriously the greatest replacement for most flours and sugars when you are baking light. 🙂
Get 30% your entire PEScience order using my code: PBCHOCO
Make this recipe vegan by using Vegan Protein Powder.
Scroll to the bottom for nutritional info.
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- 1/2 c Full Fat Coconut Milk (place the can in the refrigerator over night and scape the cream off of the top)
- 1 Scoop Milk Chocolate Protein Powder
- 2 tbsp. Cocoa Powder
- 2 tbsp. Coconut Oil
- 1 tbsp. Coconut Oil
- 1 tbsp. Maple Syrup
- 2 tbsp. Cocoa Powder
Pre-heat oven to 350f. Place all crust ingredients into a food processor or high performing blender and pulse until smooth. Press the crust into the bottom and the sides of an 8×8 inch round pan lined with parchment paper. Bake for 6 minutes. It will seem undercooked but will taste amazing–trust. Add the coconut milk to a mixer and whip it until it’s fluffy (about 30 seconds) add protein powder and cocoa powder. Slowly add melted coconut oil while the mixer is on. Spread your chocolate filling evenly over your crust. Add your next layer of marshmallow dip. For the final chocolate layer: Melt coconut oil and maple syrup together and then mix in cocoa powder. Pour over marshmallow dip and place in the fridge for 2 hours to harden. Enjoy!
Servings Per Recipe: 8
Total Fat:11.9 g
Total Carbs:8.9 g
Dietary Fiber:1.5 g
Totally guilt-free ice cream tacos! I’m just going to go a head and pat myself on the back for this one! This morning I could hear the ice cream man coming down the street and the food devil in my ear was screaming at me to run out side and hail him down for a Choco Taco. It was a good thing I had just gotten out of the shower, sitting in a towel and scrolling through Instagram because my food devil would have won if I was wearing at least some underpants.
FU food devil, I made my own and they are absolutely delicious and I don’t feel so bad for having two. For 238 calories, 10g fat, 12g protein and 23 carbs, you can afford to have two, too!
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- 1 c Arctic Zero Frozen Dessert (you can sub your own frozen banana blended ice cream but macros will change)
- 2 Sprouted Grain Tortillas (I used Ezekiel)
- 1/2 Scoop Milk Chocolate Protein Powder (I used PEScience get 30% off all products using my code: PBCHOCO)
- 2 tbsp. Vanilla Cupcake Coconut Butter (I used Nikki’s)
Pre-Heat oven to 350f. Using a cupcake pan, flip it upside down and place folded tortillas between the cups to keep them up right and folded while baking. Bake for 5 minutes. While cooling, place the ice cream in a piping bag or plastic bag and cut the tip about 3/4 of an inch. Pipe half of the ice cream into one taco and half into the other. Place them in the freezer while you prepare your chocolate. Mix chocolate protein powder with water, 1 tbsp. at a time until you reach a pourable consistency (not too runny). Drizzle chocolate over tacos. Return to the freezer. Melt coconut butter and stir well. Pour 1 tbsp. over each taco and then decorate with sprinkles. Let them set in the freezer for 5 minutes or until the chocolate and vanilla harden. Enjoy!
Happy Independence Day America! To celebrate I made baby no-bake cheesecakes using some of my favorite products and I added some sprinkles for fun.
I wanted to get this post out to you today so I haven’t had time to calculate the macros. I will try and update it this weekend or possibly today if I have time before work. Stay safe on this 4th of July! xo
Chocolate/White Chocolate Layer:
- 6oz Fat Free Greek Yogurt (I used Fage)
- 1 Scoop Strawberry Protein Powder (Vanilla Flavor will also work)
- 2 tbsp Freeze Dried Berries (fresh will also work)
Line 5 cupcake tins with papers and divide the sprinkles up evenly in the bottoms. Drizzle vanilla coconut butter over the sprinkles and place the cupcake liners in the freezer to firm up while you mix the chocolate. Melt cocoa coconut oil and honey together, then stir in cocoa powder. Remove the cupcake liners from the freezer. Divide the chocolate evenly between the liners and return to the freezer while you prepare the cheesecake layer. Mix together yogurt, protein powder and crushed dried berries. Divide the yogurt mix evenly on top of the chilled chocolate layer. Mix together all crumble layer ingredients. Then using your hands, sprinkle crumble pieces over the yogurt layer until it’s covered completely. Press the crumble pieces down and into the yogurt layer as much as possible. Return to the freezer for at least 2 hours before serving. Store in freezer but let them sit at room temperature for 10 minutes before enjoying.
I know I have said this before but sometimes I find a product, fall in love with it and then use it ALL THE TIME! Right now I am currently obsessed with Abs Protein Pancake Mix and Nikki’s Coconut Butter.
I can’t even remember the last time I made pancakes with my Abs. And why would I when I can make protein squares?
This recipe makes 9 servings. Macros per square:
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In a bowl, mix together Abs, powdered peanut butter and vanilla whey. Add peanut butter, almond milk and vanilla. Mix until a dough forms. Press the chocolate chip dough into an 8×8 inch pan lined with parchment paper. Mix together coconut butter and chocolate protein powder and then spread evenly on top of the first layer. Sprinkle with peanuts. Place in the freezer for 10 minutes to harden and then cut into squares. Store in fridge or freezer. Enjoy!