6 Guilt-Free Desserts for Fall Transform Challenge

Sarah Cook
September 11, 2017

While losing weight often times requires giving up our favorite guilty foods (we’re looking at you — mounds of chips and queso) it doesn’t mean we need to totally sacrifice taste. Ascent Protein, the official protein provider of Iron Tribe Fitness, is all about keeping flavor while still working toward your nutrition goals. Here are 6 snacks that you won’t feel guilty indulging in at the end of the day:

1. Chocolate Peanut Butter No-Bake Protein Bars

P: 32 grams, C: 23 grams, Fat: 1 gram 

  • 3 scoops Ascent chocolate casein protein
  • 3⁄4 cup oat flour (1 cup oats, ground into flour)
  • 2 tbsp. coconut flour
  • 1 cup unsweetened almond milk (or preferred milk)
  • 1⁄2 cup natural creamy peanut butter
  • sweetener to taste

Chocolate Coating

  • 1⁄4 cup dark chocolate chips*
  • 2 tsp. coconut oil

Add protein powder, oat flour, and coconut flour to a large bowl. Mix.Heat peanut butter in the microwave for about 15 seconds to make it a little runny. Add peanut butter and almond milk to dry ingredients. Mix thoroughly until a thick, almost cookie dough- like, batter forms. Press batter into a small baking dish lined with foil. Let chill in fridge while making chocolate coating. Heat chocolate and coconut oil in a microwave safe bowl. Spread melted chocolate over top of bars. Place back in the fridge to set until chocolate hardens. Cut into 8 bars and enjoy!

2. Pumpkin Chocolate Chip Protein Muffins

P: 7 grams, C: 19 carbs, F: 5 grams 

  • 11⁄4 cups (150g) white/whole wheat flour
  • 11⁄2 scoops (48g) Ascent vanilla casein protein powder 1 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄4 tsp. salt
  • 2 whole eggs
  • 1 container (150g) vanilla greek yogurt
  • 1 cup (240g) canned pumpkin puree (NOT pie filling)
  • 1⁄2 cup unsweetened almond milk (or preferred milk)
  • 2 tbsp. olive oil
  • 6 tbsp.(72g) Truvia baking blend
  • 1 tsp. vanilla extract
  • 1⁄2 cup (113g) dark chocolate chips

Add flour, protein powder, cinnamon, baking powder, baking soda, and salt to a large bowl. Mix. In a separate bowl, whisk together eggs, yogurt, pumpkin, Truvia, and vanilla extract. Add 1⁄2 dry ingredients to wet. Stir. Add remaining dry ingredients and gently fold together until a thick batter forms. Pour chocolate chips into the batter and stir until combined. Spray a large 12-spot muffin tin with nonstick spray. Fill each with about 1⁄4-1/3 cup batter. There should be roughly 2 muffins worth of batter left over, so I just baked the rest in a large ramekin. Bake for about 20-25 minutes Once done baking, let cool and enjoy!

3. Macro-Friendly Protein Chocolate

P: 13 grams, C: 10 grams, Fat: 1 gram

  • 18g Ascent Chocolate Casein Protein Powder
  • 60 ml Maple Grove Farms Sugar Free Syrup
  • 2.5g of Nestle Toll House Cocoa Powder

Mix all ingredients in a bowl. Transfer to parchment paper and spread out. Place in the freezer for 2 hours or until hard.

4. Bedtime Recovery Hot Chocolate

P: 12.5 grams, C: 2.5 grams, F: .5 grams 

  • 18g / half a serving of chocolate casein protein powder. (We like Ascent Chocolate Casein because it dissolves without needing a shaker.)
  • 1 cup Water
  • Sweetener/Sugar Substitute (optional but recommended)

Fill a microwave safe mug half way with water and add your desired amount of protein powder. This recipe works best with half a serving (about 18 g). Add sweetener and stir until protein and water are combined. Fill the mug with water the rest of the way. Microwave for 30 seconds at a time until hot. It may take 60 to 90 seconds. You can also use a stovetop on low heat for 1-2 minutes.

5. Peanut Butter White Chocolate Cookies

P: 5 grams, C: 13 grams, F: 5 grams

  • 50g Ascent Vanilla Protein, Whey (the vanilla protein takes on a white chocolate flavor when baked)
  • 200g Peanut butter
  • 200g Brown sugar
  • 50g Egg whites
  • 1/2 tsp. Baking powder

Pre-heat oven to 320 f/160 c and line a flat baking tray with baking or parchment paper. In a large bowl, add all ingredients. Mix until well combined. Roll the dough into small balls. This recipe makes 18 cookies and you can roll them even smaller or larger Spread the cookie dough out onto the pan and use a fork to gently press the tops of the cookies down about half way. Bake for 20 minutes!

6. Berry Protein Baked Oatmeal

  • 21⁄2 cups old fashioned rolled oats
  • 2 scoops Ascent vanilla whey protein
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1⁄4 tsp. salt
  • 2 cups milk of choice
  • 2 whole eggs
  • 6 tbsp. agave syrup
  • 1⁄4 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 2 cups frozen, mixed berries

Preheat oven to 375F. Mix oats, protein powder, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, add milk, eggs, agave syrup, and vanilla extract. Mix. Pour wet ingredients over dry. Gently mix until combined. Pour in coconut oil while continually stirring to incorporate. Finally, add mixed berries. Gently fold berries into batter. Grease a 9×13 baking pan with coconut oil or spray with nonstick spray. Pour batter into pan and spread evenly. Bake at 375 for about 35-40 minutes. Cut into 10 slices and enjoy!

(recipes from the Ascent Recipe Book)

Sarah Cook

Sarah oversees social media and internal communication for Iron Tribe Fitness. Her goal is to share the mission of Iron Tribe so others can be transformed by the program, and ultimately become the healthiest version of themselves.