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Sweet Treats

Fun recipes to allow for fun on your performance plate

carrot cheesecake
Carrot Cheesecake

Ingredients:

Cheesecake
8 oz Neufchatel cheese, room temperature
1 c nonfat Greek yogurt
1/2 c apple sauce 
2 large eggs
1 tsp coconut flour
1 tsp vanilla extract

 

Carrot cake
3/4 c whole wheat flour
1/2 c almond flour 
1 c finely grated carrots
3/4 c applesauce
1/4 c raisins (optional)
2 large eggs
1 tsp vanilla extract
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp cloves

 

Cream cheese frosting
1/2 c Neufchatel cheese, room temperature
1/2 tsp vanilla extract
4 T powdered sugar
1/4 c silken tofu
2 T milk of choice (more or less for desired thickness)

Directions:

  1. Preheat oven to 350'F.

  2. Coat a 9 inch springform pan lightly with butter/flour.

  3. Beat together neufchatel cheese, greek yogurt, applesauce and eggs until smooth in medium bowl. Add in flour and vanilla extract. Set aside.

  4. Combine applesauce, carrots, raisins, eggs, and vanilla extract. Sift in whole wheat + almond flour, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until smooth (may use electric mixer here as well).

  5. Pour 1/2 of carrot cake mix into prepared springform pan. 

  6. Dollop 1/2 cheesecake mix onto the carrot cake mix.

  7. Dollop the remainder of the carrot cake mix between the cheesecake batter.

  8. Spread the remaining cheesecake mixture on top (it is ok if it does not look perfect)!

  9. Tap pan on the counter to release air bubbles. 

  10. Bake for 60 minutes. Check at 45 minutes to see if cake will need the entire 60 minutes to cook. Center should be wiggly. If baking too quickly, tent the cheesecake with foil for the last 30 minutes. 

  11. Let cheesecake cool completely before frosting.

  12. For the frosting, add all ingredients to high speed blender or food processor. Blend until smooth.

  13. Frost the cake. Top with pecans, other nuts, toppings of choice, or leave plain.​

cookie dough
Naner-Oat Cookie Dough

Ingredients:

2 medium bananas, ripe

1 ½ c rolled oats

2 scoops vanilla whey protein

½ c chocolate chips (optional)

Directions:

  1. Combine all ingredients in a food processor. 

**blending oats in a food processor (or powerful blender) makes oat flour. These will not be chunky. If you would like more texture add 1 cup oats to food processor and fold in the additional ½ cup oats.

brownie cookie
Brownie Cup

Ingredients

Brownie

1 scoop chocolate protein powder

1/2 c peanut butter

2/3 c dark chocolate baking cocoa

1/4 c apple sauce

2 T coconut oil, melted

Cookie

3/4 c almond flour

1/2 c peanut butter, melted

1/2 c apple sauce

1 tsp vanilla

1 tsp baking powder

1 T agave. honey, or maple syrup

1/2 c chocolate chips

Directions

  1. Preheat oven to 350'F. Grease a 9 muffin rounds on a 12 muffin pan.

  2. Combine all brownie ingredients into a food processor or blender. Blend until combined and set aside.

  3. Combine all cookie ingredients into a food processor or blender (minus the chocolate chips). Blend until combined. Fold in chocolate chips.

  4. Press cookie to form a cup in the 9 greased muffin rounds.

  5. Pour brownie in the middle of the cookie.

  6. Bake 15-20 minutes (or until toothpick come out clean).

protein cookies
Protein Cookies

Ingredients:

3 large, ripe bananas

1 c oats

1/2 c almond flour

2 scoops chocolate or vanilla pea protein powder (I used one of each)

1/2 c plain, Greek yogurt

1/2 c natural, creamy peanut butter

chocolate chips (optional)

Directions: 

1. Preheat oven to 350'F.

2. Mash up bananas in large mixing bowl.

3. Add in oats and almond flour. Stir until all flour is mixed.

 4. Add in protein powder, greek yogurt and peanut butter. Stir until all powder is mixed.

5. Add in chocolate chips, if desired. You may also add in spices such as, cinnamon, nutmeg, or ginger or use carob chips to decrease sugar content.

6. Place on baking sheet lined with parchment paper or silicon baking sheets.

7. Bake 10-12 minutes. Tops and sides should be golden brown. 

chocolate mousse
Creamy Chocolate Mousse

Ingredients:

1 pack 14 oz extra firm tofu

1/3 c almond butter

2 scoops chocolate pea protein powder

2 T dark chocolate baking cocoa (optional. This makes it extra chocolatey- who doesn't like that!)

 

Directions:

1. Add all ingredients to food processor, mix until smooth. Mixture will form a thick, dough ball. May add almond milk to thin out.

protein pudding
Pumpkin Protein Pudding

Ingredients

15 oz can pumpkin puree

3/4 c protein powder (I used chocolate)

1/4 c baking cocoa 

3/4 c almond milk

a dash of cinnamon, nutmeg and ginger

 

*May omit cocoa powder and use vanilla protein for a classic pumpkin pie flavor

 

Directions

 1. In a medium bowl combine pumpkin, protein and cocoa. Mix well.

2. Add in almond milk. Stir until even consistency.

 3. Add in spices to taste (or omit if no desired).

** can also do a drop of stevia or two if you want to add some sweetness.

banana ice cream
Banana "Ice Cream"

Ingredients:

2 very ripe bananas

Baking cocoa powder to taste (I used Hershey's Special Dark)

2 tsp cinnamon

 

**can use nut butter, PB fit, chocolate/caramel/white chocolate chips, and anything your heart desires to flavor your banana "ice cream."Keep in mind the extra ingredients you add could very well make this healthy sweet treat sugar- or fat-dense!

 

DIRECTIONS

  1. Peel bananas and place in food processor.

  2. Measure in cinnamon and baking cocoa (start with a little, as this is very bitter).

  3. Blend ingredients.

  4. Taste to see if you would like to add more coaco. I LOVE cocoa, so I added lots!!!

  5. Place in freezer for 2 hours or until frozen.

 

**You may also blend together pre-frozen bananas. If you are like me, then you ALWAYS have extra ripe bananas in your freezer!

blueberry almond coffee cake
Blueberry Almond Coffee Cake

Ingredients:

  1. 1 c.oat flour

  2. 1 c. whole-wheat flour

  3. 1 tsp. baking soda

  4. 1/2 tsp. salt

  5. 3 T. honey (or we like agave nectar)

  6. 1/2 tsp. ground cinnamon

  7. 1/2 c. sliced almonds

  8. 1/2 c. brown sugar

  9. 2 T. coconut oil

  10. 2 T. canola or olive oil

  11. 2 large eggs

  12. 1 tsp. vanilla extract

  13. 1 c. plain, nonfat yogurt

  14. 1 c. fresh or frozen, thawed blueberries (or fruit of choice)

 

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a medium bowl whisk together flours, baking soda, and salt.

  3. Stir in agave, cinnamon, and almonds.

  4. In a large bowl, beat the brown sugar, coconut oil, and olive oil (or canola) until fluffy. Beat in eggs one at a time; beat until fluffy. Beat in vanilla and yogurt.

  5. Add the flour mixture to the brown sugar mixture small bits at a time, stirring until fully combined (Hey..that rhymes!!!).

  6. Spread half the batter in the sprayed cooking pan (I ALWAYS FORGET TO SPRAY...DON'T FORGET IT :) ). Top with blueberries. Spread the remainder of the batter over the top (or if the spreading over the top of blueberries doesn't work, like it doesn't for me 99% of the time, just sprinkle the berries on top!)

  7. Bake about 30-35 minutes or until knife comes out clean.

cheesecake
Classic Cheesecake

Ingredients:

Filling

  1. 12 oz. Neufchatel cheese (or regular cream cheese)

  2. 2 eggs

  3. 10 oz. plain Greek yogurt

  4. 1 1/2 scoop vanilla protein powder

  5. 2 T. agave nectar

  6. 1 tsp. vanilla

  7. Chocolate and caramel chips for decorating (optional)

Crust

  1. 16 graham cracker sheets

  2. 4 T. almond milk

 

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Mash up graham crackers and place in blender or food processor until a fine powder forms.

  3. Add in milk and mix until smooth.

  4. Press in the bottom of a greased 9X9 pan. I had to dip my fingers in flour to avoid them from sticking to the graham cracker paste. (This was so difficult!! The graham cracker crust was definitely a challenge, so feel free to try a different method....and let me know!!)

  5. Set aside.

  6. Place 12 oz. Neufchatel cheese into a medium size bowl and mash down.

  7. Add in eggs and beat with electric mixer until smooth.

  8. Add in remaining ingredients and beat until smooth texture. There should be no lumps.

  9. Poor mixture on top of graham cracker crust.

  10. Bake at 325 for 25 minutes.

  11. Continuing baking at 200 degrees Fahrenheit for an hour.

  12. Decorate as you wish :)

garbonzdough.
Garbonzdough

Ingredients:

15 oz can garbanzo beans

1/2 cup peanut butter (or nut butter of choice. You could also use yogurt here)

3 T. agave

1 tsp. vanilla extract

Dark chocolate chips (or chips or choice)

Directions:

  1. Put garbanzo beans, nut butter, agave and vanilla into food processor.

  2. Blend until smooth consistency.

  3. Enjoy :)

avocado brownies
Avocado Brownies

Ingredients:

 4 oz baking chocolate (or just chocolate chips

1 T. coconut oil

2 large avocados

1/2 c. honey (or maple syrup)

1/4 c. unsweetened cocoa powder

1 T. vanilla

1 T. oat four (or coconut, almond, wheat)

3 eggs

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

 

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Stir together baking chocolate and coconut oil in a microwave safe bowl. Heat at 20 second increments (stir in between) until melted.

  3. Blend avocados in a food processor (or a blender, magic bullet, ninja if you do not have one like me) until there are no lumps.

  4. In a large bowl, stir the melted chocolate and avocados together.

  5. Add in the remaining ingredients and stir until smooth.

  6. Grease an 8X8 pan and poor the batter in.

  7. Bake for 30 minutes

 

You can also add in nuts, more chocolate chips, peanut butter...be creative!! Let me know what you think of these AMAZING, all natural brownies. You will never buy box brownies again!!!

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