Christmas cookie season is in full swing!
As someone with a strong sweet tooth and a love for all things festive, this time of year is easily my favorite.
My friend Molly and I got a start on baking this past Saturday and I’m already itching for more. We whipped up a batch of sugar cookies with buttercream frosting and chocolate mint snow-top cookies. They were both a win!
After consuming waaaaaay too many of the snow-top cookies, I got to thinking of a way to healthify (Not a word. I’m sorry!) those delicious mint chocolate flavors.
I knew I had an excessive amount of chocolate protein powder to use up in my pantry, which to my surprise, does indeed expire. Thank you Kevin for enlightening me. Some fitness blogger I am. 🙂
I have experimented with using protein powder to bake treats like muffins, waffles and pancakes, but never thought of using it in a no-bake recipe. Until now!
If you are like me and looking for a way to sneak in some protein in a more festive way than the average shake, this Chocolate Peppermint Protein Bark may be just the ticket!
Bonus: This recipe has approximately 15 less grams of carbs than a traditional peppermint bark and double the amount of protein.
- 1/2 cup chocolate protein powder (Go with a protein powder you love! This recipe will not mask the taste if you do not like the protein powder to start with.)
- 1 tablespoon natural unsweetened cocoa powder
- 3 tablespoons melted coconut oil
- 1 tablespoon honey
- 3 tablespoons almond milk
- 4 crushed Andes Chocolate Mints
- 2 crushed peppermint candy canes
- Heat the coconut oil in a medium-sized microwavable safe dish for about 30 seconds, stirring halfway
- Mix in the protein powder, cocoa powder, honey and almond milk
- Crush up 4 individually wrapped Andes Chocolate Mints and fold into the mix
- Use a rubber spatula to pour and smooth the mix on a parchment paper lined cookie sheet (Do not worry about covering the whole tray if you’re making just one batch! I kept mine contained to one side of the tray to have a thicker batch of bark.)
- Place 2 unwrapped candy canes in a ziplock bag and use the base of a coffee mug to crush until finely chopped. Sprinkle candy cane dusting on top of the chocolate bark
- Freeze for 1 hour or until firm
- Break the peppermint chocolate bark into generous sized portions and enjoy!
This recipe will yield about 8 servings of bark. Perfect amount to have on hand when those nightly chocolate attacks hit!
Nutritional Info Per Serving
- Calories: 93
- Protein: 5g
- Fat: 7g
- Carbs: 5g
- Sugar: 4g
Please feel free to duplicate, or even triple this recipe if you were looking to share a batch or two with others.
… Or to keep for yourself. No judgement. 🙂
Any remaining Chocolate Peppermint Protein Bark can be stored in an airtight Tupperware container in the freezer. I left mine on the counter and within 15 minutes it had softened a great deal. I popped it back in the freezer to let it harden again and it was good as new!
I hope you enjoy this recipe if you choose to give it a go. As always, I would love to hear any feedback you may have in the comments section below. 🙂
The holiday themed festivities are continuing today as I venture out to find the perfect Christmas tree with my roommate, Lauren! Our apartment has a tiny alcove at the end of our entryway with high ceilings that we have deemed “the nook.” It has also become the designated Christmas Tree Room.
We are now of course on a mission to find the tallest one we can squeeze inside… As any logical adults would do. 🙂
Enjoy the rest of your week!!