Cookies N’ Cream Questbar Fudge


  • 1 Cookies & Cream Questbar
  • ¾ cup cooked chickpeas, rinsed & drained
  • 6 medjool dates, pitted
  • 1 scoop cookies n cream protein powder
  • ¼ cup coconut oil
  • 5 Splenda Packets (or 4 Tbsp. granulated stevia)
  • ½ tsp. vanilla extract


1.) Place all ingredients, except the Questbar, in a food processor. Blend until batter is smooth.

2.) Place Questbar on a small dish sprayed with cooking spray and microwave for 10 seconds. Line a mini loaf pan (about 2 in. x 5 in.) with plastic wrap & mold Questbar onto the bottom of the pan.

3.) Pour fudge batter into pan and place in the freezer for no longer than 90 minutes. Remove fudge from freezer, cut into 8 squares, & serve immediately. Refrigerate leftover fudge for up to 1 week.

Makes 8 squares total.

MACROS for 1 square:

162.2 calories, 7.1g protein, 18.2g carbs, 8.5g fat, 4.5g fiber,10.5g sugar


“Samoa” Questbar Cookies

Girl Scout cookies. What a TEASE!! I see them everywhere. Ohhh man they’re good. But let me just go ahead and tell you that if you like Samoa cookies in particular, this is by far the closest replica of the real thing that I have ever made. And my Girl Scout cookie obsession has forced (yes, forced) me to attempt to re-create those delicious one of a kind cookies. Enjoy!
  • -1 coconut cashew Questbar
  • -4g sugar free vanilla pudding mix
  • -1/8 tsp coconut extract
  • -2 Tbsp shredded, toasted unsweetened coconut, divided
  • -½  Tbsp coconut oil
  • -1 Tbsp unsweetened cocoa powder
  • -Liquid Stevia (I used coconut liquid stevia)


1.) Pre-heat oven to 350 degrees. Spray a mini donut pan with non-stick cooking spray.

2.) Cut Questbar into 4 even strips. Place Questbar strips on a small dish and microwave for 8 seconds. Mold Questbar into the mini donut holes (making 4 mini donuts total) and bake in pre-heated oven for 4 minutes.

3.) In a small bowl, combine pudding mix and coconut extract with about 2 Tbsp water and mix until desired consistency is reached. Add 1 Tbsp shredded coconut to the mix and stir. Set aside.

4.) In another small bowl, melt the coconut oil in the microwave. Add the cocoa power with 4 drops liquid stevia to the melted coconut oil and stir until smooth. Set aside.

5.) Spread coconut pudding mix evenly on each of the 4 Questbar cookies. Then, evenly sprinkle the remaining 1 Tbsp shredded coconut on top of each cookie.

6.) Lastly, dip the bottom of each cookie in chocolate sauce then drizzle the remaining sauce on the top of each cookie.  Place the 4 cookies on parchment or wax paper and let sit at room temperature until the chocolate has hardened. Makes 4 cookies total.

MACROS for all 4 cookies:

313cal, 21.5g protein, 31g carbs, 12g net carbs, 2.5g sugar, 19g fiber, 19g fat


Mini Raspberry Protein Cheesecake
This cheesecake looks deceivingly hard, but I promise it is not! It look me no time to whip up this no-bake protein cheesecake. Cheesecake…so many flavors!! Our family goes b/w two different kinds at Thanksgiving. Either pumpkin or some sort of fruit variety. I made a pumpkin cheesecake a few weeks ago (it’s located under the protein pies and cheesecakes tab on the home page in case you’d like to have that one instead. So, that led me to make a fruity one and it was PERFECT!! Plus, with only 147 calories/slice, you can enjoy this healthy and clean dessert anytime, even at Thanksgiving! Enjoy!
  • Crust
  • ¼ cup sliced almonds, soaked in water for 30 minutes then drained
  • ¼ cup pitted dates, soaked in water for 30 minutes then drained
  • Cheesecake
  • ½ cup fat free cream cheese (at room temperature)
  • ½ scoop (18g) Giant Sports Vanilla Protein Powder
  • 8g sugar free cheesecake pudding mix
  • 2 Tbsp sugar free maple syrup
  • Topping
  • 4 oz. red raspberries, mashed (I used a fork)


1.) Place drained pitted dates and almonds in a food processor. Blend until mixture becomes well combined. You may have to use a spoon to scrap the sides of the bowl then process more until you reach the desired consistency. Once crust is mixed well, press onto bottom of  mini spring form pan, sprayed with non-stick cooking spray.

2.) In a medium-sized bowl, add your cream cheese. Using a hand-held mixer, mix cream cheese on medium speed until there are no longer any lumps and it appears creamy.

3.) Add the remaining cheesecake ingredients and mix on medium speed until mixture is smooth and silky (This may seem super lumpy at first, but be patient. It will mix together appropriately with time)

4.) Pour creamy cheesecake mixture into spring form pan (on top of the crust). Smooth it out with the back of a spoon or a knife.

5.) Spread mashed raspberries on top and place mini cheesecake in the freezer for about 1 hour – 90 minutes to set. Makes 4 servings (slices) total.

MACROS for 1 serving:

147 cals, 9g protein, 18g carbs, 13 net carbs, 9g sugar, 4g fat, 5g fiber


Pumpkin & Banana Protein Cookies
After making these cookies, I realize that banana and pumpkin go surprisingly well together :) I added a slice of banana on top of the cookie while it was baking. The banana slightly caramelized which added some yummy sweetness to these cookies. DROOOOOOL!
  • 1 scoop Truetin Cinnabun protein powder (or you can use vanilla protein powder and add 1 Tbsp ground cinnamon)
  • ¼ cup oat flour
  • 1 large egg
  • ¼ cup pure pumpkin puree
  • ¼ cup almond butter
  • ¼ tsp baking soda
  • ¼ baking powder
  • ¼  tsp salt
  • ¼ tsp pumpkin spice
  • ½ banana, sliced


1.) Pre-heat oven to 350 degrees. Spray a baking sheet pan with non-stick cooking spray.

2.) Place all ingredients, except sliced banana, in a large bowl and mix with hand-held blender on low for about 1 minute or until everything is smooth and incorporated.

3.) Using a spoon or small ice-cream scooper, spoon cookie mixture onto baking pan – making 8 cookies total.

4.) Place cookies in oven and bake for 8-10 minutes, or until tops are lightly golden. Remove from oven and let cool. Makes 8 cookies total.

MACROS for 1 cookie

78 cals, 7g protein, 7g carbs, 5.5g net carbs, 1.5g fiber, 2.5g fat, 3g sugar