Posts

No-Bake Vegan Cookies

There?s nothing quite like chocolate to make a good day even better. Especially when your chocolate treat is filled with wholesome nutrition that will keep you on track with your fitness goals!

This is no ordinary cookie?it?s high in fiber, filled with protein, doesn?t require an oven AND most importantly it tastes absolutely delicious, so you don?t feel deprived and you?re able to eat your cookie and burn fat too!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 20

2 cups raw pecans
? cup Chocolate Vegan Protein Powder
2 Tablespoons unsweetened cocoa powder
? teaspoon sea salt
? cup confectioners swerve
? cup coconut oil, melted
1 teaspoon vanilla extract

Instructions

1. Toast the pecans in a dry skillet. Transfer to a food processor and pulse into a powder.

2. Add in the protein powder, cocoa powder, sea salt and swerve, pulsing until combined.

3. Add in the melted coconut oil and vanilla extract and process until smooth.

4. Form the dough into 20 cookies using 1 Tablespoon of cookie dough. Press onto a parchment paper-lined tray and press down with the tongs of a fork to create a pretty pattern on the top of each cookie. Chill for 30 mins in the or fridge before serving. Store leftovers in an air-tight container in the fridge or freezer. Enjoy!

Nutrition
One cookie equals:?Calories: 98 Fat: 7g Carbohydrates: 2g Sodium: 75mg Fiber: 1g Protein: 3g Sugar: 0g

Cheesecake Bars

No-Sugar Boozy Cheesecake Bars

There isn?t ANY sugar and only a few carbs per lip-smacking dessert bar so there?s nothing to feel guilty about. And of course, you know there?s a healthy dose of protein powder in the recipe 🙂 Your healthy lifestyle never tasted SO GOOD!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 20

For the Crust

2 cups Raw Pecans
? cup?Vanilla Whey Protein Powder
? teaspoon sea salt
? cup Swerve Confectioners Style
1 teaspoon?vanilla extract?
? cup coconut oil, melted

For the Cheesecake

16 ounces cream cheese, at room temperature
? cup granular Swerve
? cup Swerve Confectioners Style
2 limes, zested and juice
? cup clear tequila
2 tablespoons Cointreau
2 tablespoons cream (coconut or dairy)
2 eggs, at room temperature

Instructions

1. Preheat the oven to 350 degrees F and line a 9×9 pan with parchment paper

2. Toast the pecans in a dry skillet over medium-low heat. Cool slightly. Transfer to a food processor and pulse into a fine powder.

3. Add the remaining crust ingredients to the food processor. Pulse until fully combined and crumbly. Press into the bottom of the prepared pan.

4. Beat the cream cheese and swerve together until light and fluffy. Add in the lime juice and zest, Teremana, Cointreau and coconut cream. Mix until fully combined. Add the eggs one at a time, beating after each addition.

5. Pour the cheesecake mixture over the crust and bake in the preheated oven for 20-25 minutes. Cool completely, then place in the fridge to chill for 3 hours before cutting into bars. Garnish with thinly sliced lime and enjoy with a margarita!

Nutrition
One serving equals: 194 calories, 15g fat, 142mg sodium, 4g carbohydrates, 1g fiber, 0g sugar and 6g protein.