Found this new recipe and wanted to share it to all of you. A solid low carb dessert, and who doesn’t like peanut butter honestly. Check it out below!
Peanut Butter Protein Cookies
1 cup all natural peanut butter
1/3 cup date paste
1/2 cup vanilla Pro-3 Protein
1/4 teaspoon salt
Mix all ingredients in a food processor. It is generally easiest to start with the peanut butter and date paste. After this is mixed pretty well, start adding in the protein powder and salt until all ingredients are mixed well together. This recipe will serve 12 portions, so once everything is mixed, distribute the batter evenly into 12 pieces, all rolled up into a ball. Then take a fork and you can press the cookies out on a baking pan that is lightly greased in coconut oil. Put them in the oven for 10 minutes at 350 degrees. That’s it. Enjoy!
Here is an awesome dessert recipe to help satisfy that sweet tooth and not feel guilty.
Healthy Almond Joy Cheesecake
- 1/2 Cup Low Fat Cottage Cheese
- 1/2 Tbsp Scoop Musclesport Whey Revolution Chocolate **about 3**
- 1/4 tsp Pure stevia(or sweetener of choice to taste)
- 2 TbspNatural almond butter**
- 1 Tbsp Unsweetened coconut flakes
In a small food processor blend the cottage cheese, protein powder, sweetener and 1 Tbsp of almond butter. I always layer them in that specific order, as I find it blends the best that way.
Process until well mixed and the cottage cheese is creamy and smooth. Note that the mixture is very thick, so you will have to stop the food processor and scrape down the sides a few times, and then keep blending until smooth.
Transfer the mixture into a small bowl and place into the freezer for 30 minutes – 1 hour to let it set up a little ***.
While it chills, spread the coconut flakes onto a small baking sheet and toast them in a 400 degree oven until light golden brown, about 1 -2 mins.
Once the cheesecake has set, top with additional 1 Tbsp of almond butter (if using) and toasted coconut flakes and DEVOUR.