10 High Protein, Sugar-free Snacks For Weight Loss

Vanilla Yoghurt Bark

High Protein Snack

• 2 cups plain Greek or Coconut yoghurt

• 2 scoops vanilla flavoured whey or vegan protein powder

• 1/2 cup finely chopped strawberries, fresh

• 1/4 cup chopped or whole blueberries, fresh

• 1 tsp vanilla extract

• 1 tsp cinnamon, ground

Method

In a high-powered blender, add all the ingredients except the berries; blend on high until thick and creamy. Pour the mixture into a shallow, lined baking tray and spread evenly across the bottom of the pan. Next, sprinkle the berries randomly across the top, pressing into the mixture lightly as needed. Place the tray on a flat surface inside the freezer, adn chill for 2 hours to set. To serve, crack the bark into small pieces to enjoy as a healthy, sugar-free snack. A portion sized serving equals 1-2 square-inch piece of bark.

Granola Fruit Cups

High Fibre Dessert Snack

• 2 cup of homemade, sugar-free granola

• 1 cup chopped fruit and berries, fresh

• 1/2 cup coconut oil, melted

• 1/2 cup plain Greek or Coconut yoghurt

• 1 scoop vanilla flavoured, whey or vegan protein powder

• 1/4 cup almond butter, melted or runny type

• 3 tbsp finely chopped walnuts or pecans

• 2-4 tsp stevia granules or a few drops of liquid (if needed)

Method

In a bowl add the oil, nut butter, a little sweetener (if needed), and granola. Combine together until the mixture forms a mouldable, tough dough. Press a small amount of dough into mini muffin cups, and indent the middle with a spoon or your thumb to create a granola-base cup. In a small bowl whisk the yoghurt, protein powder and a little sweetener (if needed) together. Add a small amount of the yoghurt mixture to each cup, and top with the fruit and berries. Chill the tray in the fridge for 1-2 hours before serving. A portion sized serving equals one granola fruit cup.

Sugar-free Energy Bites

High-protein Snack Balls

• 1 cup almond or peanut butter, raw, runny type

• 1 cup vanilla or chocolate flavoured, whey or vegan protein powder

• 1/2 cup shredded coconut, unsweetened

• 1/4 cup flaxseeds, ground

• 1/4 cup chia seeds

• 1/4 cup chocolate chips, sugar-free (optional)

• 1-2 tbsp unsweetened almond milk, if needed

Method

Mix all ingredients in a bowl with a fork or by hand until well combined. Then form a small amount of the mixture into small balls and set on a lined baking tray. Chill in the fridge for at least 30 minutes before enjoying 1-2 balls as a serving size.

Lemon Bliss Balls

High Protein Snack

• 1 cup almond flour

• 1/2 cup vanilla flavoured whey or vegan protein powder

• 1 lemon, just the zest (save the juice)

• 2 tbsp lemon juice, freshly squeezed

• 1/4 cup almond or nut butter, runny type

• 1-2 tbsp coconut flakes, unsweetened

• 1-3 tsp stevia granules, if needed

• 1-2 tbsp water, if needed

Method

Combine the flour, protein powder, lemon zest, lemon juice, sweetener, and nut butter in a bowl. Work into a stiff dough, then form into small balls and place on a lined baking tray. if the dough is too dry, add a splash of water as needed. Once all the balls are made, roll them in a little of the shredded coconut (optional). Chill in the fridge for at least 30 minutes before enjoying 1-2 balls as a serving size.

Raw Cacao Bonbons

High Protein Snack

• 1 cup pitted Medjool dates

• 1/2 cup raw almonds or cashews

• 3 tbsp raw cacao powder (plus extra for coating)

• 1 scoop vanilla or chocolate, whey or vegan protein powder

• 1 tsp vanilla extract

• 1 tsp cinnamon ground

• 1 pinch of sea salt

• OPTIONAL: coat in Guiltless, Sugar-free Chocolate Dipping Sauce

Method

In a high-powered blender or food processor, pre-blend nuts until finely ground. Then add the dates, cacao powder, protein powder, vanilla, spices, and salt. Combine until the mixture forms a sticky dough. Then form small amounts into small balls and place on a baking tray. Afterwards, roll each ball coat in the leftover raw cacao powder for a rich finish, or cover them with my famous Guiltless, Sugar-free Chocolate Dipping Sauce for a real treat. Limit yourself to 1-2 as a healthy servings size.

Mini Waffles & Chocolate Sauce

High Protein Waffle Mix

• 1 cup oat flour (or rolled oats blended into flour)

• 2 scoops vanilla or chocolate flavoured, whey or vegan protein powder

• 1 tsp baking powder

• 1 egg (or use flax egg if vegan)

• 3/4 cup almond milk, unsweetened

• 1 tsp vanilla extract

• 1 tsp stevia granules or few drops of liquid

Method

Firstly, preheat your waffle iron. Next, mix all ingredients together in a bowl or blender until smooth. If batter is too thick, add a bit more milk. Pour batter onto waffle iron, cooking until golden and crispy. Serve with your favourite toppings like fresh berries, nut butter, or a sprinkle of cinnamon. Or, try it with berries and a drizzle of my Guiltless, Sugar-free Chocolate Dipping Sauce for a real treat.

Chocolate Covered Berry Bites

Fruity Sugar-free Snack

• 1 cup berries, fresh

• 1/2 cup Guiltless, Sugar-free Chocolate Dipping Sauce

Method

Make the chocolate sauce, and while still runny, roll the berries (or any fruit) in the sauce to coat evenly. Place on a lined baking try and chill to set the chocolate. You can also add chopped nuts, dried fruits, and other wholefood ingredients like almond flakes toasted coconut, chia seeds, puffed rice, or quinoa puffs, to make deliciously good chocolate covered treats.

Reece Peanut Butter Cups

Chocolate Flavoured Bites

• 1/2 cup peanut butter, raw, runny type

• 2 tbsp coconut oil, melted

• 2-4 tsp stevia granules or few drop of liquid (as needed)

• 1/2 cup Guiltless, Sugar-free Chocolate Dipping Sauce

Method

In a high-powered blender, combine the nut butter, sweetener and oil, and set aside. In a mini muffin tray, use the chocolate sauce to coat the bottom of each cup; then freeze for 20 minutes to set. Remove from the freezer, and add a little of the nutty mixture to each cup. Cover this with the remaining chocolate sauce, until each cup is covered in chocolate. Return the freezer for 1 hour to set before serving. Limit yourself to 1-2 as a serving size depending on how on the size of your mini muffin cups.

Chia Seed Parfait & Berry Compote

High-fibre, Sugar-free Dessert

• 1 cup almond milk, unsweetened

• 3 tbsp chai seeds

• 2 scoops vanilla flavoured, whey or vegan protein power

• 1 tsp vanilla extract

• 2-3 tsp stevia granules or the liquid, as needed

• 2-3 tbsp of homemade Berry Compote

Method

In a bowl, add the milk, seeds, protein powder, vanilla and sweetener, and stir well for 2-5 minutes to avoid the seeds clumping. Once the seeds start to plump up, store the mixture in the fridge overnight or few at least 2-3 hours to set. You can also portion it at this point into small mason jars for meal prep individual servings. Next make the Berry Compote sauce. When both are ready, top the chia pudding with the berry sauce and eat straight from the jar, or serve in a dessert bowl with the sauce or freshly chopped fruit.

Raw Cookie Dough Recipe

Sugar-free Dessert Snack

• 1 can chickpeas, drained and rinsed twice

• 1/4 cup raw almond or peanut butter, runny type

• 1 scoop vanilla flavoured, whey or vegan protein powder

• 3-4 tsp stevia granules or the liquid to taste

• 2 tsp vanilla extract

• 1/2 tsp cinnamon, ground

• 1 pinch of sea salt

• 1/4 cup dark chocolate chips, sugar-free

Method

In a high-powered blender or food processor, combine the well-rinsed all the ingredients (except the chocolate chips), until smooth and creamy. Then fold in the sugar-free dark chocolate chips by hand. You can then either a) roll the dough into small, pre-portioned balls, or b) test your willpower by dipping your spoon in a few times and having a small serving as a snack. This recipe is equally as nice with a little nut butter, and chopped walnuts added to the mix for a more flavourful dough.