Protein-Packed Christmas Cookies to Make the Grinch's Heart Grow
- 6 years ago
Why settle for standard Christmas cookies when you could eat a protein-packed treat? You can celebrate the season while supporting your goals - be they weight loss, muscle gains, or both - with these protein-rich treats inspired by your favorite Christmas cookies. Choose peppermint bark, gingerbread, or the classic sugar cookie - or make all three! Who says you can't have it all?
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High-Protein Hot Chocolate Is the Perfect Winter Workout Recovery Drink
Protein Peppermint Bark From Lisa Barnet Ingredients10 ounces dark chocolate, melted
1/2 teaspoon peppermint extract
3/4 cup pumpkin seeds (without shells)
1/2 cup chia seeds
1 cup dairy-free vanilla yogurt, room temperature
2 tablespoons vegan vanilla protein powder
1 1/2 cups coconut butter, melted
3 tablespoons crushed peppermint candy
Directions
Mix melted dark chocolate, peppermint extract, pumpkin seeds, and chia seeds.
Pour mixture into a 9"x12" sheet pan lined with parchment paper and spread into a smooth, even layer with an offset spatula. Freeze for 10 minutes to set.
Combine coconut yogurt and protein powder in a small bowl and whisk until smooth. Add in melted coconut butter and whisk until combined. Mixture will be very thick.
Remove chocolate from freezer and spread vanilla mixture evenly over entire surface. Allow to cool to the touch. Sprinkle peppermint candy over the top, then press gently into bark with the back of a dry spatula. Freeze for 1 hour.
To serve, peel parchment from bark and use a sharp knife to cut into uneven pieces.
Information Category Snacks Yield 16 servings Cook Time 50 minutes
Average ( votes):
Print recipe
Related
High-Protein Hot Chocolate Is the Perfect Winter Workout Recovery Drink
Protein Peppermint Bark From Lisa Barnet Ingredients10 ounces dark chocolate, melted
1/2 teaspoon peppermint extract
3/4 cup pumpkin seeds (without shells)
1/2 cup chia seeds
1 cup dairy-free vanilla yogurt, room temperature
2 tablespoons vegan vanilla protein powder
1 1/2 cups coconut butter, melted
3 tablespoons crushed peppermint candy
Directions
Mix melted dark chocolate, peppermint extract, pumpkin seeds, and chia seeds.
Pour mixture into a 9"x12" sheet pan lined with parchment paper and spread into a smooth, even layer with an offset spatula. Freeze for 10 minutes to set.
Combine coconut yogurt and protein powder in a small bowl and whisk until smooth. Add in melted coconut butter and whisk until combined. Mixture will be very thick.
Remove chocolate from freezer and spread vanilla mixture evenly over entire surface. Allow to cool to the touch. Sprinkle peppermint candy over the top, then press gently into bark with the back of a dry spatula. Freeze for 1 hour.
To serve, peel parchment from bark and use a sharp knife to cut into uneven pieces.
Information Category Snacks Yield 16 servings Cook Time 50 minutes
Average ( votes):
Print recipe