VEGAN CHOCOLATE CHERRY MUG CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

180

Calories

7g

FAT

20g

carbs

8g

protein

Ingredients

1 tbsp cashew butter (or another neutral flavored nut butter)
1 tbsp sugar free maple syrup
1/4 cup almond milk
3 tbsp flour
2 tbsp Cherry Pie Protein Powder
3/4 tsp baking powder
1 tbsp (15g) cocoa powder
About 4 defrosted cherries (chopped)

Directions

Mix together wet ingredients (nut butter, maple syrup, almond butter)
Add and ix dry ingredients
Add chopped cherries and mix
Microwave for 45 seconds (time varies depending on microwave)

From the kitchen of: Rebecca de la O

MINT CHOCOLATE PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

269

Calories

12g

FAT

29g

carbs

11g

protein

Ingredients

3-Ingredient “Skinny” Pie Crust –
Ingredients:
-1 ½ c oats
-¼ c avocado or olive oil
-2 tsp Swerve Granulated Sweetener

Choco Minty Pie –
Ingredients:
-1 box of Simply Delish Chocolate
Pudding mix, or Sugar Free Jell-O
pudding mix (1.5 ounce box)
-1/4 c half and half
-1 3/4 cups unsweetened almond
milk
-1 1/2 c Lite Cool Whip (thawed in
fridge for at least 2 hours)
-1 scoop Bowmar Mint Chocolate Chip Protein
-1/2 tsp peppermint extract
-2-3 drops liquid green food
coloring
-1/4 c Lilly’s Sugar Free Chocolate Chips

Directions

Serving Size: 8

Pie Crust Directions:
Pre-heat oven to 375. Use food processor to process the oats until fine and “flour-like” (2-3
minutes). Add in oil and Swerve, mix with a spoon or fork (will be clumpy). Slowly add in 3
tbsp of water. Press mixture into pie tin or dish, around bottom and slightly up the sides.
Bake pie crust for about 10 mins or until slightly brown and firm to touch.
Chocolate Pie Layer
Beat pudding mix, half and half and unsweetened almond milk in large bowl for about 2
mins with beater. Spoon over cooled pie crust. Refrigerate for at least 10 minutes.
Minty Layer
Use a spoon to mix Cool Whip with peppermint extract and food coloring. Spread on top of
chocolate layer. Sprinkle chocolate chips on top. Keep in fridge for up to a week! Enjoy!

From the kitchen of: Ginny Bishop

LEMON MERINGUE PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

361

Calories

14g

FAT

39g

carbs

22g

protein

Ingredients

Crust:
8 sugar free shortbread cookies
2-4 tablespoons of cold water

Lemon Curd:
1 serving lemon pound cake protein powder
1 tablespoon of sugar free sweetener
1 tablespoon potato starch
2 tablespoons of flour
Pinch of Salt
2 Egg Yolks
Juice of 1 Lemons
1/4 cup of water
1/2 tablespoon of butter

Meringue:
2 Egg Whites
1 tablespoon of sugar free sweetener

Directions

Serving Size: 2

1. Preheat your oven to 375 F.
2. Process cookies in a blender or food processor until they are a powder. Add cold water slowly until a dough forms.
3. Press the dough into a ramekin or small baking dish. Bake for 10 minutes while you make the curd.
4. Mix together the ingredients for the lemon curd.
5. Boil the lemon curd mixture on medium heat while stirring constantly until the mixture slightly thickens.
6. Remove the baked crust from the oven and pour the lemon curd mixture onto the crust.
7. In a clean bowl, start beating your egg whites until they form soft peaks.
8. Slowly add sweetener while continuing to beat egg whites. Beat until stiff peaks form.
9. Scoop the meringue mixture onto the lemon curd layer bake for 10 minutes.
10. Cool to room temperature and refrigerate for an hour before enjoying.

From the kitchen of: Rebecca de la O

PEANUT BUTTER AND JELLY CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

85

Calories

1g

FAT

13g

carbs

8g

protein

Ingredients

1/2 cup flour
1 scoop Vegan Cherry Pie Protein Powder
1/4 cup Powdered Peanut Butter
1/2 cup sweetener
1/2 tsp baking soda
1 cup plain, unsweetened yogurt
1/2 cup almond milk (any milk will work)
1/4 cup sugar free jelly and 1/4 cup of powdered peanut butter to decorate

Directions

Serving Size: 8

1. Mix flour, protein powder, powdered peanut butter, sweetener, and baking soda.
2. Add yogurt and milk to the flour mixture and mix until a batter forms.
3. Pour into an oil pan or muffin tin.
4. Baked at 350 F for 23-27 minutes.
5. Allow to cool before thinning jelly and powdered peanut butter out with water and drizzling on top

From the kitchen of: Rebecca de la O

THIN MINT COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

112

Calories

5g

FAT

16g

carbs

9g

protein

Ingredients

3/4 cup butter, softened to room temperature
1 cup granulated swerve
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon peppermint oil/extract
1 and 1/4 cups all-purpose flour
1 scoop protein mint chocolate chip
1/2 cup + 2 tbsp unsweetened natural cocoa powder
1 teaspoon baking powder

Topping:

14 ounces sugar free chocolate chips
1/4 teaspoon peppermint oil

Directions

Serving Size: 36

1. In a large bowl, beat the butter until smooth.
2. Add the sweetener and beat until smooth.
3. Add the egg, vanilla and 1/8 tsp peppermint and beat until smooth.
4. In a separate bowl, combine protein, flour, and baking soda and whisk or sift so no clumps remain.
5. Add dry ingredients to wet and beat until smooth.
6. Divide dough in half and put each half on parchment paper. Roll each half out to about 1/4 inch thick (flour rolling pin or use another sheet of parchment paper in between). Place in fridge for at least 1 hour to chill.
7. Preheat oven to 350 degrees Fahrenheit.
8. Remove the chilled dough and cut into 2-2.5” circles on a floured work surface or nonstick surface. (The open end of a shot glass is about 2”).
9. Gather the unused portion and re-roll, chill and repeat until all the dough is used.
10. Place the cut out cookies on a parchment lined baking sheet or silicone baking mat. Bake for 8 minutes and remove from oven. Allow to cool completely.
11. Melt the chocolate and stir in peppermint oil. If you use extract, you will need to add a small amount of oil to prevent the chocolate from seizing.
12. Coat the cookies with a thin layer of chocolate scraping off excess with a knife. Place in the fridge to firm quickly. Enjoy!

From the kitchen of: Megan Osborn

POKE TURTLE BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

142

Calories

8g

FAT

19g

carbs

5g

protein

Ingredients

2 eggs
High key sugar free brownie mix (or mix of choice)
1/2 C margarine
6oz Dannon light and fit vanilla Greek yogurt
1 scoop protein hot chocolate
1/2 scoop protein dulce de leche
1/2 cup unsweetened almond milk
1 tbsp sugar free caramel syrup
1/2 tbsp sugar free caramel syrup
1/4 cup pecans

Directions

Serving Size: 16

1. Prepare brownies according to package directions. (Margarine and eggs are added to brownie mix, if your mix calls for different ingredients, follow the directions.)
2. While the brownies are baking, mix 1/2 cup almond milk with 1/2 tbsp caramel syrup and 1/2 scoop protein dulce de leche. Mix until thoroughly combined.
3. Remove brownies from oven and allow to cool slightly and poke holes with a fork while still slightly warm. Pour the almond milk mixture over the top and allow to cool completely.
4. Mix the Greek yogurt with protein hot chocolate.
5. Spread the Greek yogurt mixture over the cooled brownies. Sprinkle with pecans and drizzle 1 tbsp sugar free caramel syrup over the top.

From the kitchen of: Megan Osborn