Cookies & Cream Protein Bars

Cookies and cream flavoured anything is one of my weaknesses. Especially when there's chocolate involved. 

Willpower aside, how can you resist the temptation. We all love those famous candy bars, and candy bar flavoured ice cream. So why not combine our love of cookies and cream flavoured things with healthy ingredients + protein and make some delicious Candy Bar Flavoured Protein Bars!

Best. Idea. Ever.

And while you may want to stuff your face with all the bars; try to hold back. I'll try with you ;)

These Cookies & Cream Protein Bars are guilt free (no refined sugar, partially hydrogenated oils, corn syrup, and so on). Now this is a treat that you can really sink your teeth into! Their also gluten-free and easily made vegan, just simply replace the honey with maple syrup and your golden. And it only takes one bowl to whip them up.

Coconut butter might not be an ingredient you always have on hand, but it's very much worth it. 

Time for a close up...

Now let's eat candy bars!

Healthy Homemade Cookies & Cream Protein Bars

Prep Time: 15 minutes

Ingredients (6 protein bars)

• 3/4 cup coconut butter, softened until spreadable
• 1.5 tablespoons cashew butter
• 2 tablespoons honey or maple syrup
• 1 teaspoon pure vanilla extract
• 60 grams (2 scoops) Vege PRO-7 vanilla protein powder, or other vanilla protein powder
• 3 tablespoons dark chocolate chunks

Instructions

Line a 6x4 baking dish or loaf pan with parchment paper and set aside.

In a large bowl, combine softened coconut butter, cashew butter, honey (or maple syrup), and vanilla extract. Stir with a spatula until fully combined and smooth.

Stir in protein powder and chocolate chunks until well combined and incorporated.

Pour the mixture into prepared pan. Spread and press down to flatten. Cover and freeze for at least 20 minutes until fully set.

Slice into 8 bars and enjoy! Store covered in the fridge or freezer.

Nutritional Information

Serving Size: 1 bar Calories: 273 Fat: 19g Saturated Fat: 15g Carbohydrates:17g Sugar: 9g Sodium: 14mg Fiber: 5.5g Protein: 9g

Pumpkin Pie Spice Latte (vegan)

Meet one of my favourite fall drinks.

I can't even tell you how easy it is to make your own pumpkin spice latte at home. Wait a sec...why don't I show you how?!

It's time to pop open a can of pumpkin and put some coffee/espresso on.

First grab a pot and warm some milk. Stir in your pumpkin puree, spices, and maple syrup to taste (or maple butter <-- This stuff is pure gold!). Give it a quick whiz in your blender to make it nice and foamy. Now pour your coffee or espresso into your favourite mug and add the sweetened pumpkin milk. And voila, you'll have yourself a wicked pumpkin spice latte in no time. Don't forget to add a touch of coconut whipped cream and a few shakes of cinnamon and nutmeg. If you'd like to make your own coconut milk whipped cream, check out this post.

Now you can skip the line at Starbucks and save a few bucks. What I love the most about this pumpkin spice latte is that it's made using real pumpkin, fresh spices, and pure maple syrup, making it the perfect clean eating treat. And it's just as good as the one's you buy at the coffee shop. Can you believe that in just one Tall 12oz pumpkin spice latte from Starbucks there is 38 grams of sugar? Neither can I. And that's just the smallest size! Making this latte at home will cut way back on all that sugar without skimping on the taste.

I can get behind that, can you?

Totally nutritious and free of refined sugar.

Bonus points for making this latte vegan.

You'll be feeling cozy in no time.

Happy Fall!!!

Pumpkin Spice Latte

by Jennifer Trennum

Prep Time: 5-10 minutes

Keywords: blender how-to beverage vegan vegetarian gluten-free grain-free maple syrup pumpkin coffee latte fall

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Ingredients (Serves 1)

• 1-2 shots espresso, or 2-4oz (1/4 cup) strongly brewed coffee
• 1 cup/ 8oz unsweetened almond milk, or milk of choice
• 1 heaping tablespoon pumpkin puree
• 2 tsp pure maple syrup, or maple butter (or to taste)
• 1/2 teaspoon pumpkin pie spice, plus more for garnish
• coconut whipped cream

Instructions

While coffee is brewing, place milk in a small pot over medium heat. Whisk frequently until it starts to simmer then reduce heat to med-low, add in pumpkin, maple syrup, and pumpkin pie spice and whisk.

Pour hot milk/pumpkin mixture into blender and blend until frothy. Pour the coffee into a large mug and then pour in the sweetened pumpkin milk. Finish with coconut whipped cream and a sprinkle of pumpkin pie spice if desired.
* Note

You may substitute almond milk with any milk you'd like.
Nutritional Analysis

Nutrients per 1 serving, without coconut whipped cream: 122 calories, Total Fat: 3g, Cholesterol: 0mg, Sodium: 160mg, Carbohydrates: 23g, Fiber: 8g, Sugar: 13g, Protein: 4g, Potassium: 72 mg, Vit A: 443 % DV, Vit B-12: 50% DV, Vit D: 45% DV, Calcium: 34.6 % DV

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