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Three Desserts That Double As Protein-Packed Snacks

  • By AskWhai Collaborator
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Three Desserts That Double As Protein-Packed Snacks

For those with a sweet tooth, dessert is a non-negotiable happy ending to every meal. But, dessert is even better when it can double as a protein-packed snack. Instead of feeling sluggish after a sugar-heavy post-meal treat, try these high protein, nutritious dessert options that satisfy your sweet tooth while also fueling your body. 

  1. Honey Almond Fudge Cups

Sometimes all you need is a little sweet crunch - and these honey almond fudge cups by Paleo Running Momma are perfect for a quick treat after a meal. They’re easy to make at home (no bake needed!) and can be stored in the freezer until your next dessert time. 

The ingredients: 

  • 1 and ½ cups almond butter (we recommend Base Culture’s original flavor)
  • ¼ cup + 1 teaspoon of raw honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil
  • ⅔ cup chopped raw almonds

Plus, a little sea salt drizzled on top for taste. Prepare in a muffin pan with cupcake liners, then freeze for 15-20 minutes until they’re hard. The combination of the almond butter and raw almonds will refuel and renourish your body.

  1. Base Culture’s Almond Butter Brownie

For a zero-prep, on-the-go option, try Base Culture’s Almond Butter Brownie. Made with unsweetened chocolate, all natural cocoa, and almond butter, this delectable treat comes individually packaged, which makes it a great post-office lunch dessert. Or, even better - drop a few packages in your workout bag to enjoy after an hour at the gym! 

It’s perfectly chewy and soft, and doubles as a delicious, “guilt-free” protein-packed snack. 

  1. Coconut Bars

Coconut is a fruit after all… right? This refreshing, sweet treat is great as a dessert at a dinner party or a snack to indulge in while at the office. They’re creamy, easy to make, and coconut is a great source of protein. 

The recipe is on Sweet and Savory Meals and is baked in a two step process: first, to make the coconut portion, and second, to make the chocolate glaze. The coconut filling is made of shredded coconut flakes, coconut oil, coconut butter, and maple syrup, and the chocolate glaze includes coconut oil and dark chocolate chips. Refrigerate for 1.5 hours, then store the rest of your batch in the freezer. 

Bonus tip: Want extra protein on your coconut bar? Lather a generous spread of Base Culture almond butter on top - it’s a new twist on the almond butter brownie! 

Happy dessert - er, snack - time! 

 

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