Macro-friendly cake pops that will blow you away.
25 Minutes 14 Servings 125 Total Calories


2 scoops Chocolate Peanut Butter Cup Select Protein
1 15 oz can cannellini beans (drained and rinsed)
1/2 cup natural peanut butter
2 Tbsp coconut sugar or sweetener of choice
1 tsp pure vanilla extract
1/4 cup chocolate chips
1 Tbsp coconut oil 


  1. Place rinsed and drained beans and peanut butter in a food processor and process on high until completely smooth. 
  2. Add Select Protein, coconut sugar and vanilla extract, then continue processing and scraping the sides until smooth. 
  3. Roll dough into 14 balls, about 1 inch in size, and place them on a baking sheet lined with parchment paper. 
  4. Press a lollipop stick into each ball and then place the entire pan in the freezer for five minutes or until the dough firms up.
  5. While the dough is in the freezer, melt chocolate chips and coconut oil together. 
  6. Remove dough balls and spoon chocolate over each ball. 
  7. Return to the freezer for 10 minutes so chocolate can firm up, then serve or store in the fridge.

Nutrition Facts

Servings per recipe  14
Calories  125
Total Fat  6g
Total Carbs  10g
Protein  8g