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Protein Powder Holiday Treats

If you’re looking to bump your protein intake but are tired of protein shakes…

Add some new protein powder holiday treats into your routine!

Consuming an adequate amount of protein is essential for supporting a healthy metabolism and helping muscles recover from intense workouts.  (Read more about the benefits of protein here)

And while I love a good protein shake, the recipes below are fun ways incorporate protein powder into some traditional holiday treats.

From iced protein sugar cookies to protein fudge and beyond…

Think outside the shaker with these protein powder holiday treats!  

Iced Protein Sugar Cookies

Ingredients: 

COOKIES

  • 80g vanilla prescience protein powder 
  • 6 tbsp. coconut flour (or 3/4 cup all-purpose, gluten-free, oat, or spelt flour)
  • 1/4 cup Truvia baking blend
  • 1/4 tsp. baking soda
  • 2 tbsp. creamy cashew butter 
  • 1/4 tsp. salt (optional)
  • 2 tbsp. unsalted butter
  • 3 tbsp. water (may need to adjust depending on protein powder used)
  • 2 tbsp. egg white
  • 1 tbsp. VitaFiber syrup
  • 1/2 tsp. vanilla extract

 

ICING

  • 1/2 cup Swerve confectioner’s erythritol (or powdered sugar)
  • 1 tbsp. arrowroot starch 
  • 2 tbsp. unsweetened almond milk
  • 2 tbsp. vanilla pescience protein powder
  • 1 tbsp. unsalted butter

 

Instructions: 

  1. Preheat oven to 350 degrees F.
  2. Whisk together dry cookie ingredients (through baking soda) in a small mixing bowl.
  3. Add wet ingredients (through vanilla extract) and mix until a dough forms.
  4. Line a baking sheet with parchment paper or lightly spray with cooking spray.
  5. Using a tablespoon, measure out dough and form into balls, placing roughly 2″ apart on sheet.
  6. Roll cookie dough to roughly half an inch thick. Cut with cookie cutters. 
  7. Bake for 8-10 minutes until edges are firm but center is still soft (cookies will set upon cooling).
  8. While cookies cool, combine frosting ingredients in a separate mixing bowl until smooth.
  9. Spread frosting over cookies and decorate with sprinkles if desired. Enjoy!

White Chocolate Peppermint Bark

Ingredients:

  • 3/4 C plain nonfat Greek yogurt
  • 1 scoop of White Chocolate Mint pescience protein powder
  • Crushed candy canes

 

Instructions:

  1. Mix together yogurt and protein powder
  2. Spread on a baking sheet covered in wax paper and sprinkle crushed candy cane on top
  3. Freeze for 4 hours and break into pieces

White Chocolate Peppermint Hot Cocoa

Ingredients:

  • 1 cup unsweetened vanilla almond milk
  • 1 scoop pescience White Chocolate Mint Protein
  • Stevia to taste
  • 2 tbsp. unsweetened dark cocoa

 

Instructions:

  1. Warm almond milk.
  2. Stir in protein, cocoa powder and stevia.  Enjoy!

Chocolate Covered Protein Balls

Ingredients:

  • 1/3 cup protein powder of choice
  • 2/3 cup old fashioned rolled oats
  • 1/4 cup finely shredded coconut
  • 1/4 cup whole almonds
  • 3 tablespoons almond butter
  • 6 tbsp water
  • 5-7 squares of dark chocolate
  • 1 tsp virgin coconut oil

 

Instructions:

  1. In a food processor, combine all ingredients except for the chocolate and the coconut oil.
  2. Process until a crumbly mixture forms.
  3. Scoop out a tablespoon of the mixture. Using your hands, roll into a ball shape.
  4. Place protein ball onto a baking sheet lined with wax paper. Repeat with remaining protein ball mixture.
  5. Melt chocolate and coconut oil over simmering water using a double boiler or a glass bowl placed on top of the pot. Make sure no water gets into the melted chocolate.
  6. Dip protein balls into the melted chocolate. Using a spoon to completely coat the protein with chocolate.
  7. Transfer the chocolate covered protein ball back to the baking sheet lined with wax paper. Top protein balls with topping of choice.
  8. Place protein balls in the fridge for 30 minutes or the freezer for 10 minutes to set chocolate.

 

White Chocolate Peppermint Protein Fudge

Ingredients:

  • 15 oz black beans
  • 1 scoop pescience White Chocolate Mint protein powder
  • 3 tablespoons coconut cashew butter
  • 1/4 cup egg whites
  • 1 pinch salt
  • 1/4 teaspoon peppermint extract
  • 1/2 cup stevia baking blend
  • 1/4 cup unsweetened dark cacao powder
  • 2 tablespoons unsweetened almond milk
  • 3 tablespoons roughly chopped peppermint candy pieces

 

Instructions:

  1. First, preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper or coat with non stick spray.
  2. In a large food processor, add all ingredients EXCEPT crushed peppermint candy pieces.
  3. Blend on high for 2-3 minutes until very smooth. Mixture will be thick and should be NO lumps.
  4. Pour batter into prepared pan and make mixture is even across entire dish. Sprinkle on peppermint candies and bake for 15 minutes until center is slightly unset and soft. Do NOT over bake.

Chocolate Covered Pretzel Sticks

Ingredients:

  • 1/2 c dark chocolate chips
  • 1 scoop pescience White Chocolate Mint protein
  • 8 pretzel rods
  • 2 peppermint candy canes, crushed

 

Instructions:

  1. First of all, melt dark chocolate chips in microwave or over stovetop and immediately add protein powder and stir until incorporated.
  2. Spread chocolate mixture onto wax paper and roll the top half of the pretzel rods in the chocolate mixture until coated.
  3. Roll in crushed candy canes. Freeze until chocolate has hardened. Enjoy!

White Chocolate Mint Protein Shake

Ingredients:

  • 1 cup unsweetened vanilla almond milk
  • 1 scoop pescience White Chocolate Mint Protein
  • Stevia to taste
  • 5-7 Ice cubes

 

Instructions:

  1. 1 cup unsweetened vanilla almond milk
  2. 1 scoop pescience White Chocolate Mint Protein
  3. Stevia to taste
  4. 5-7 Ice cubes

Protein Pecan Cookies

Ingredients:

  • 8 tbsp butter 
  • 1 1/2 cup almond flour 
  • 1 cup pecans
  • 1/2 cup Swerve Confectioners Sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp vanilla liquid stevia
  • 1/4 tsp salt
  • extra confectioners to roll balls in

 

Instructions:

  1. First, preheat oven to 350 degrees F.
  2. Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
  3. Line a baking sheet with silpat or parchment.
  4. Use a cookie scoop and make 24 mounds. Roll each mound in the palm of your hand.
  5. Place in freezer for 20-30 minutes. Place in oven for 15 minutes or until golden around edges.
  6. Allow to cool slightly. Once able to handle roll each in some confectioners sweetener.

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