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Fudgy Brownie-Style Chocolate Almond Butter Cake
Ingredients - 1 cup almond butter (unsweetened, creamy) - ½ cup almond flour (superfine) - ¼ cup unsweetened cocoa powder - 2 large eggs (room temp) - ⅓ cup maple syrup (or honey; can swap with ½ cup coconut sugar) - 2 scoops (40–50 g) chocolate protein powder (optional, but boosts protein & richness) - ¼ cup dark chocolate chips (70–85%, melted) - 1 tsp vanilla extract - ½ tsp baking soda - ¼ tsp sea salt - Optional: extra chopped almonds on top Instructions 1. Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment/butchers paper. 2. In a bowl, whisk almond butter, eggs, maple syrup, vanilla until smooth. 3. Stir in melted dark chocolate. 4. Add almond flour, cocoa powder, protein powder, baking soda, and salt. Mix until a thick batter forms. 5. Spread into pan and sprinkle optional crushed almonds on top. 6. Bake 20–24 minutes, until edges are set but the center still looks slightly underbaked (they’ll firm as they cool). 7. Cool completely before slicing for maximum fudginess. FitnHealthy Forever Pro Tips for Ultimate Fudge Factor - Don’t overbake → the center should jiggle just a little when removed. - Chill in the fridge for 1–2 hours after baking → makes them extra fudgy like a brownie bar. - Use a mix of cocoa + melted chocolate (done above) instead of only cocoa for richer texture. Nutrition (per square if cut into 12) - Protein: 12–14 g (with protein powder) - Carbs: 9–11 g - Fat: 11–13 g - Calories: ~170–190
Fudgy Brownie-Style Chocolate Almond Butter Cake
High-Protein No-Bake Chocolate Almond Butter Squares
Ingredients - 1 cup almond butter (unsweetened, creamy) - ¼ cup coconut oil (melted) - ¼ cup maple syrup or honey (can reduce to 2 Tbsp if your protein powder is sweetened) - ¼ cup unsweetened cocoa powder - 2–3 scoops (about 60–75 g) chocolate or vanilla protein powder (whey, collagen, or plant-based) - 1 tsp vanilla extract - Pinch of sea salt - 1–1½ cups rolled oats (gluten-free if needed) OR fine unsweetened shredded coconut if you want grain-free - Optional mix-ins: chia seeds, hemp hearts, or chopped almonds for texture - Optional topping: 2–3 Tbsp dark chocolate chips melted with 1 tsp coconut oil for a glossy layer Instructions 1. Line an 8x8 pan with parchment/butchers paper. 2. In a saucepan on low heat, combine almond butter, coconut oil, maple syrup, vanilla, and salt until smooth. 3. Remove from heat and stir in cocoa powder + protein powder until a thick dough-like mixture forms. 4. Fold in oats (or coconut) + any mix-ins. 5. Press mixture firmly into pan. 6. (Optional) Melt chocolate chips with coconut oil, spread over the top, and smooth with a spatula. 7. Chill in fridge 1–2 hours (or 30 min freezer) until firm. 8. Slice into 12–16 squares. Macros (approx. per square if cut into 12) - Protein: 10–12 g - Carbs: 10–12 g (lower if using coconut instead of oats) - Fat: 9–11 g - Calories: ~150–180 (Exact values depend on protein powder & add-ins.) Storage - Refrigerate up to 1 week. - Freeze up to 3 months. Perfect for grab-and-go protein snacks. FitnHealthy Forever Tip - If you want them extra chewy/fudgy, use half oats and half coconut. If you want them more bar-like, increase protein powder and reduce sweetener slightly.
High-Protein No-Bake Chocolate Almond Butter Squares
I scream for FitnHealthy Ice-Cream!
Base Formula - Protein source (1–2 scoops protein powder):Whey, casein, collagen, or a mix. Casein or whey/casein blends give a creamier texture than whey alone. Whey Isolate has higher protein content per scoop. - Creamy fat source (1 cup):Options: Organic - full-fat Greek yogurt, cottage cheese (blended smooth), full fat coconut cream, or heavy cream. - Frozen fruit or low-carb base (1–2 cups):Frozen bananas (sweeter, softer texture), or frozen berries for lower sugar. - Organic A-2 Milk or unsweetened nut milk (½–1 cup, as needed):Use just enough to blend without making it runny. Whole A-2 milk or full fat coconut milk makes it creamier. Optional Boosters - Nut butter (1–2 Tbsp) → adds healthy fats & richness. Organic Almond butter - Pistachio butter makes it green. - Egg yolks (2–3, → traditional custard-style, boosts protein & fat. - Collagen peptides → dissolves easily, adds protein without taste. - Cacao powder, vanilla extract, cinnamon → for flavor. - Stevia, monk fruit, or dates → if extra sweetness is needed. - Chia or flax seeds → for fiber & omega-3s, but they slightly change texture. Blending & Freezing 1. Blend all ingredients until smooth and creamy. 2.Either eat immediately as “soft serve” OR transfer to a non plastic or non waxed container and freeze for 2–3 hours. Stir every 30 minutes for smoother texture (or use an ice cream maker if you have one). 3.Let it sit on the counter for ~10 minutes before scooping if it firms up too much. Sample Recipe: Chocolate Almond Butter Protein Ice Cream - 1 scoop chocolate casein/whey protein, isolate has higher Protein - ¾ cup full-fat Organic Greek yogurt - 1 Tbsp natural organic Almond butter - 1 Tbsp cocoa powder - 1 frozen banana - ½ cup whole milk (add slowly until blendable) - Pinch of salt, splash of vanilla extract - Optional: dark chocolate chips or cacao nibs mixed in Macros (approx., depending on protein powder & milk choice):
I scream for FitnHealthy Ice-Cream!
FitNHealthy Chewy Black Bean Super Protein Brownies
Ingredients (Makes 9 brownies) - 1 (15 oz) can organic black beans, drained and rinsed - 2 large organic eggs (or 2 flax eggs for vegan) - 1/4 cup raw cacao powder - 1/4 cup organic maple syrup, raw honey, or monk fruit (adjust to sweetness) - 1/4 cup coconut oil or melted ghee - 1/2 tsp baking powder - 1 tsp organic vanilla extract - Pinch of sea salt - 1/3 cup organic chocolate or vanilla protein powder (plant-based or grass-fed whey) - 2–3 tbsp filtered water or unsweetened almond milk (only if needed to blend) Optional Mix-ins - - 1/4 cup dark chocolate chips (85%+ cacao) or raw cacao nibs - 2 tbsp chopped walnuts or pecans - 1 tbsp chia or flaxseed for extra fiber Instructions - 1. Preheat oven to 350°F (175°C). Line an 8x8" baking dish with parchment or butchers paper. 2. Add black beans, eggs, cacao powder, sweetener, oil, vanilla, salt, and baking powder to a food processor or blender. Blend until completely smooth. 3. Add protein powder and blend again. If the batter is too thick, add a splash of almond or coconut milk. 4. Fold in chocolate chips or nuts, if using. 5. Pour into the baking dish and smooth the top. 6. Bake for 20–25 minutes, or until a toothpick comes out mostly clean. 7. Cool completely before slicing — they firm up as they sit. Storage - - Store in the fridge for up to 5 days - Freeze individually wrapped pieces for up to 2 months - great for batch cooking Estimated Nutrition (per brownie, 1 of 9) - - Calories: ~160 - Protein: ~10–12g - Fat: ~8g - Net Carbs: ~7g - Fiber: ~4g - Sugar: ~3–5g (depends on sweetener and chocolate used) FUN for big & little kids too ENJOY! 😋
FitNHealthy Organic Protein Balls (No-Bake)
Ingredients (Makes 12–15 balls) - 1 cup organic almond butter or cashew butter (no sugar added) - 1/2 cup organic hemp seeds - 1/3 cup organic ground flaxseed - 1/3 cup organic rolled oats (or skip for grain-free) - 1 scoop organic vanilla protein powder (plant-based or grass-fed whey) - 2 tbsp organic chia seeds - 1–2 tbsp raw honey or pure maple syrup (optional, adjust to sweetness preference) - 1/2 tsp organic cinnamon - 1 tsp organic vanilla extract - Pinch of sea salt - 1–2 tbsp filtered water or almond milk, if needed for consistency Optional Add-ins (for variety) - - 2 tbsp raw cacao nibs or dark chocolate chips (85%+) - 2 tbsp unsweetened shredded coconut - 1 tbsp MCT oil or coconut oil for brain-boosting fats - 1 tbsp adaptogens (like maca powder) - 1 tbsp organic instant coffee (dry) Instructions - 1. In a large bowl, mix nut butter, protein powder, flaxseed, oats, hemp, chia, cinnamon, and salt. 2. Add vanilla and sweetener. Stir to combine. If mixture is too dry, add almond milk or water a tablespoon at a time. (slowly or they won't stick together) 3. Fold in any optional add-ins (cacao nibs, coconut, etc.). 4. Roll into 1-inch balls and place on a non waxed parchment or butcher paper -lined tray. 5. Chill in the fridge or freezer for 20–30 minutes to firm up. Storage Tips: - Store in an airtight container in the fridge for up to 1 week - Or freeze for up to 2 months — perfect for batch prep! FitNHealthy Organic Protein Ball (Per Ball) - Calories: ~140 - Protein: ~9–10g - Fat: ~9g - Carbohydrates: ~6g - Sugar: ~1–2g (depending on sweetener used) ENJOY!😋
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Fit 'n Healthy Forever
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