Image: Nutritionist in the Kitch
Vegan Gluten Free Black Bean Brownies by Minimalist Baker
-Trust me when I say that you have to try these…right now! Do not be afraid of the black beans. You can’t taste them and they make these brownies so fudgy. I topped half of mine with a dollop of homemade peanut butter and the other half with unsweetened shredded coconut. Yum!
Peanut Butter Protein Balls by Fit Sugar
-I used almond butter instead of peanut butter and my batch made 11 balls. I made these twice in a row because they were so good.
Egg White Raspberry PB Oatmeal by Nutritionist in the Kitch
-This is such a clever idea to get some more protein into my morning oats. The egg whites are undetectable and make the oats nice and fluffy. My raspberries were frozen so I added a teaspoon of chia seeds to thicken them up. I also used my Almond Butter Protein Ball (see above) instead of peanut butter.
Pistachio Coconut Truffles by Love & Lemons
-These truffles are seriously decadent and I could only eat half of one at a time. I would suggest making these for a big party or cutting the recipe in half. I didn’t have any Pistachios so I just used shredded coconut (don’t leave out the salt).
– I used almond meal instead of flour which worked fine and created a bread with more texture. I omitted the honey because I wanted this to be as savory as possible, although it still has a slight sweet flavor. If you are looking for a lower fat option, then this bread is not for you.
No Bake Almond Fudge Protein Bars by Running with Spoons
-These were awesome! They are definitely going to be my homemade protein bar for the next couple of months. I kept them individually wrapped and stored in the fridge so I could grab them on the go. I skipped the chocolate topping (although it looks amazing!) and used puffed amaranth instead of crisp rice cereal. I think I’m going to have to make these again this week.