Tag Archives: protein powder

No-Bake Vegan Cookies-and-Cream Protein Bars


  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips


In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g


Waffle Greens


  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract


Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple 👍🏻👍🏻

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Plantain Protein Brownies



1/2C Old Fashioned Oats
2 scoops Pea Protein Powder
6T Special Dark Cocoa Powder
1 1/2t Baking Powder
2/3C Coconut Palm Sugar
1/2 oz Cashews
2/3C Water
2 Plantains


In a Vitamix, grind 1/2C old fashioned oats into a flour. Add 2 scoops pea protein, 6T special dark cocoa, 1 1/2t baking powder and 2/3C coconut palm sugar and process until mixed. Transfer to a large bowl. Then blend 1/2 oz cashews with 2/3C water until it’s creamy. Chop up 2 ripe plantains and add to the blender and process until smooth. Add to the large bowl and stir until combined, batter will be really thick. I poured mine into a silicone baking mold and baked at 350F for 25 minutes. Based off of these Vegan Plantain Brownies.

Makes: 9 brownies

Serving Size: 1 brownie


Bites of Gold



4 Medjool Dates, soaked
2-3 Dried Figs, soaked
1 oz Dehydrated Apples (not apple chips)
2T Whole Flax Seeds
3 scoops Pea/Rice Protein, flavored
3T Homemade Almond Butter
2T Honey (or coconut nectar for strict vegans)
Date water as needed


Soak 4 medjool dates and 2-3 dried figs until they are soft, reseve the water for later. In a food processor, grind the dates and figs and add 2T flax seeds, 3 scoops pea/rice protein of choice, 3T almond butter, 2T honey and date water as needed. Let it process for a few minutes and add about 1 oz. dehydrated apples, don’t use apple chips though. Once the mixture is soft and fudge-y it will be easy to roll into balls. Mine made about 17 but you could make 18. I stored mine in the freezer so they keep longer but they don’t need to set at all so you could store them in the fridge if you’re gonna eat them all soon 🙂

Makes: 17 balls

Serving Size: 1 ball


Salted Caramel Macchiato Protein Bars


1C Dark Chocolate Almonds
1C (~21) California Dates, pitted
1 scoop Pea Protein
1/4C Coconut Flour
2T Coconut Oil
1/2t Sea Salt
3 oz Brewed Coffee

In a food processor, grind 1C almonds until they are almost almond butter then add 1C pitted dates and process until well mixed. Add 1 scoop pea protein and 1/4C coconut flour. Brew some coffee and pour in 1/4C + 2T along with 2T coconut oil. Process until mixed. Press into a pan and score out 12 bars. Freeze for and hour and eat. Keep in freezer.

Makes: 12 bars

Serving Size: 1 bar


S’mores Nice Cream



5 oz Frozen Banana, sliced
1 scoop Vegan Protein (I mix Pea & Rice)
1/2 serving Sunspire Carob Chips
1/2 serving Dandies Vegan Marshmallows


Slice 5 oz of frozen banana in a food processor and pulse on low. Add in 1 scoop of vegan protein and pulse to combine. Scoop into a bowl and serve with Sunspire carob chips and mini vegan marshmallows


Molasses Cheesecake w/a Gingersnap Protein Crust



Cheesecake Batter
6 oz Cashews, soaked and rinsed
1/2C Full Fat Coconut Milk (canned)
1/4C Lemon Juice
1/3C (5.3T) Coconut Oil
1/2C (8T) Carob Molasses
Gingersnap Protein Crust
30 Trader Joe’s Low Fat Ginger Cat Cookies
1 scoop True Nutrition Rice Protein (flavor of choice)
2T Carob Molasses
1T Coconut Oil


In a food processor, grind 30 Trader Joe’s Low Fat Ginger Cat Cookies. Transfer to a bowl and stir in 1 scoop rice protein, 2T molasses, and 1T coconut oil. It will be pretty dry but you will be able to pack it together either in a pie dish or individual silicon cupcake molds. For the cheesecake batter you’re going to soak 6 oz of cashews for about 30 minutes. Rinse them and drain them then transfer to a food processor and grind for about 5 minutes or until they are creamy. Add in 1/2C coconut milk, 1/3C coconut oil, 1/2C molasses and 1/4C lemon juice. Process until smooth. Pour over crust. If you use 8 cupcake molds then you will have batter left over for sure. If you make it in a pie pan, you may want to double the crust. Freeze until solid. I recommend the silicon cupcake molds because the are individual portions and they are so easy to flip out. The crust makes enough for 8 molds and the batter makes enough for about 12. The leftover batter I just poured in four molds by itself. Pretty good stuff. I’ll definitely be making this again. The “cheesecake” is the perfect consistency straight out of the freezer. It even stays pretty solid in the fridge. I adapted this recipe from this Simple Vegan Cheesecake.

Cheesecake Batter
Makes: 43T
Serving Size: 2 oz (4T)


Gingersnap Crust
Makes: 8 servings
Serving Size: .5 oz