For those of you who have been following my Instagram or Be Fit Creations (formerly Carissa’s Creations) FB page, you already know how much I love to create healthy and DELICIOUS recipes. Wanting to take it up a notch, I have decided to enter into the world of food blogging!
DISCLAIMER: I have no idea what I am doing!!! Like how the heck does this website/coding thing work? Yes, I suppose having a Bachelor’s Degree in Graphic Design means this should be a breeze for me. Sadly, web design was never my forte. (And let’s be honest, neither was Graphic Design). And apparently I forgot how to use my Nikon camera too (iPhones just make it so easy, you know). So bear with me these first few posts while I figure out what the heck I’m doing. I do, however, promise to deliver mouthwatering delicious recipes!! (And that’s what matters, right?!)
So yesterday I created these No Bake Protein Turtle Cookies. Some mornings I wake up and know exactly what new creation I want to make. This was not one of those days.
After searching through my pantry for about 30 minutes, I finally decided to make something that would use up some of the pecans we had sitting around. After browsing through Pinterest for another 15-20 minutes, I finally picked a theme: TURTLE! Everyone loves pecans, caramel and chocolate, right? So I grabbed some more ingredients and decided that I would make a Turtle Cookie; a No Bake Turtle Protein Cookie to be exact. These are super easy and really only take about 15 minutes to actually make. So let’s get started!
First you will mix together the peanut butter, cocoa powder, Syntrax protein, honey and oat flour in a medium sized bowl. That’s right, just dump all the ingredients in a bowl and get to mixing!
Mix until you get a blob of dough that looks like this:
If the dough feels too sticky, you can place it in the fridge for 20 minutes to chill. Once the dough feels firm, form into 14 bite sized balls. Roll in pecan mixture then place on parchment lined sheet. Press balls down slightly with bottom a flat glass.
Using your thumb or spoon, create an indentation in the middle of cookies. Mix together sugar free caramel and 1/2 scoop protein. Fill each cookie with caramel mixture.
Place sheet in freezer. Meanwhile, melt chocolate and coconut oil and place in ziplock bag. Cut off the tip to use as piping bag. Remove cookies from freezer and drizzle with chocolate mixture. Keep in fridge for up to one week.
Makes 16 cookies. Macros per cookie: 159.8 calories | 11 carbs | 10 fat | 6.5 protein