BLACK BEAN BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

145

Calories

8g

FAT

17g

carbs

6g

protein

Ingredients

1 can of black beans rinse and drained
3 eggs
3 tablespoons of oil
1tsp vanilla
1/4 cup Splenda
1/2 tsp baking powder
1/2 cup of chocolate chips
1 scoop of protein hot chocolate

Directions

Serving Size: 12

Wets: Preheat oven to 350 degrees F. Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
Dries: In a separate bowl, combine protein, sugar, baking powder. Add the dry ingredients to the wets, then stir in chocolate chips.
Bake: Grease an 8×8 inch pan, then line with parchment paper. Pour in batter and bake for 20 to 30minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan. Allow brownies to cool before cutting.

From the kitchen of: Kaleigh Bis

OREO BROWNIE S’MORES CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

272

Calories

13g

FAT

36g

carbs

7g

protein

Ingredients

1 can of black beans drained and rinsed
3 eggs
3 tablespoons of butter
1 tsp vanilla
1/4 cup Splenda
1/2 tsp baking powder
1/2 cup chocolate chips
1 scoop of cookies and cream
12 Oreos
4 graham crackers
4 tablespoons butter
22 marshmallows

Directions

Serving Size: 12

Wets: Preheat oven to 350 degrees F. Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
Dries: In a separate bowl, combine protein, sugar, baking powder. Add the dry ingredients to the wets, then stir in chocolate chips.
Line 12 cupcake pans with liners
Crush graham crackers and combine with 4 tablespoons of melted butter. Evenly distribute graham cracker crumbs between cupcake pans. Add in brownie batter and place 1 Oreo in each and push down so It will be below the top of the brownie.
Back for 10-12 minutes once almost done remove from oven and place a large marshmallow ontop of each. Turn oven to broil and carefully place pan back in and eventually brown marshmallows.

From the kitchen of: Kaleigh Bis

THANKSGIVING NO BAKE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

127

Calories

6g

FAT

15g

carbs

3g

protein

Ingredients

4 tablespoons unsalted butter
1/4 cup milk
1/2 cup sugar
1/2 cup of creamy peanut butter
1/2 tsp vanilla
1 1/2 cup of oats
1 tablespoon cocoa powder
1 scoop dulce de leche
80 pieces of candy corn
Candy eyes

Directions

Serving Size: 20

Mix sugar, cocoa powder, protein, butter, and milk in a medium saucepan, and cook over medium heat.
Stirring constantly, bring the mixture to a boil, and allow it to boil for two minutes.
Remove from heat, and mix in peanut butter and vanilla.
Stir in oats until combined.
Immediately drop tablespoon-scoops of cookie mixture onto parchment or wax paper.
Allow to cool slightly, then arrange 3 pieces of candy corn along the top of the cookie in a turkey feather arrangement.
Press two candy eyes onto each cookie.
Cut 20 candy corn pieces in half, and place the bottom half of the candy corn onto a cookie for the beak.
Be sure to press the candy corn and eyes down firmly enough to get them to stick.
Set the cookies aside to cool completely to set before serving.

From the kitchen of: Kaleigh Bis

PROTEIN PEACH COBBLER

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

214

Calories

10g

FAT

26g

carbs

5g

protein

Ingredients

2 (14.5 oz) no sugar added canned peaches
108g yellow cake mix
56g melted butter
1 scoop French toast protein
1 tsp nutmeg

Directions

Serving Size: 5

1. Preheat oven to 350. In a non-stick baking pan add peaches (drain the juice from one can).
2. Mix together cake mix and protein powder. Pour on top of peaches.
3. Add butter and sprinkle nutmeg on top.
4. Bake for 35 minutes.
5. Makes 5 total.

From the kitchen of: Laura Ousley

MINT CHOCOLATE LASAGNA

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

179

Calories

7g

FAT

21g

carbs

8g

protein

Ingredients

80g Oreo cookie crumbs
1.5 tbsp margarine
6 oz fat free cream cheese
1 tbsp sweetener
1 scoop protein mint chocolate chip
6-8 drops green food coloring (optional)
20 g sugar free chocolate pudding mix
1 cup fat free milk
1 cup sugar free whipped topping

Directions

Serving Size: 8

1. Line a loaf pan with wax or parchment paper for easy removal.
2. Melt the margarine in a small bowl.
3. Stir into the Oreo cookie crumbs until fully combined. Press the Oreo mixture into the pan and set aside.
4. In a medium bowl, beat the cream cheese until smooth. Add the protein powder, sweetener and food coloring and beat until smooth.
5. Spread the cream cheese mixture over the Oreo crust.
6. Whisk together the pudding mix and milk and allow to thicken per box instructions. Spread over the cream cheese layer.
7. Spread whipped topping over the pudding layer. Top with crushed Oreo pieces if desired.
8. Chill in fridge or freezer for at least 30 minutes and serve cold.

From the kitchen of: Megan Osborn

BOURBON PECAN BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

152

Calories

12g

FAT

28g

carbs

3g

protein

Ingredients

1 scoop Vegan Pecan Pie
1/4 cup flour
4 ounces unsalted butter
1 cup swerve brown sugar
2.5 tbsp bourbon
1 tsp vanilla extract
1 large egg plus one egg yolk
¼ tsp cinnamon
¼ tsp salt
¼ cup toasted pecans
Semi-sweet chocolate chip

Directions

Serving Size: 9

1. Preheat oven to 350 degrees. Chop up the pecans and toast them for about 8 minutes. Set aside to cool. Spray an 8×8 baking dish with cooking spray.
2. In saucepan melt the butter until is browned, the butter will develop a nice golden color. When it has browned add butter to a medium sized mixing bowl and mix in the brown sugar. Then mix in the bourbon and vanilla. Then beat in the egg and egg yolk.
3. Add in the dry ingredients: Pecan Pie Protein Powder, flour, cinnamon, salt, pecans, and semi-sweet chocolate chips
4. Baker’s tip Now if you like more a bourbon taste you can gradually add in more bourbon to the desired taste. This will also give them a gooier texture. If you like more of a cake brownie texture you can add in more flour.
5. Bake for 20-25 minutes, just spot check it and take it out of the oven when you have your desired consistency.

From the kitchen of: Stephanie Simpson