CHOCOLATE COVERED COOKIE DOUGH BALLS

CANDIES & SWEET TREATS, COLLECTIONS

1952

Calories

114g

FAT

212g

carbs

65g

protein

Ingredients

1 cup gluten free all purpose flour
1 scoop protein vanilla bean
1/2 cup peanut butter
1/2 cup sugar free maple syrup
1 tsp vanilla extract
1/4 cup Lily’s dark chocolate chips
Coating: 3/4 cup Lily’s dark chocolate chips
1tbsp coconut butter

Directions

In a large bowl combine all ingredients and mix till dough forms! Then fold in the chocolate chips. Let the dough sit in the fridge for 10-15 minutes and then roll the dough into the balls then place back in the fridge and leave them in for up to 2 hours. After it’s been chilled in the fridge take them out and set them aside while you make the chocolate coating. For the chocolate coating melt the chocolate chips with the coconut butter and then take your cookie dough balls and dip them into the melted chocolate till the entire cookie dough ball is covered with the chocolate place on parchment paper be sure to spray with non stick spray to avoid sticking and then repeat till all of them are covered. Then place back in the fridge till the chocolate has hardened! Once hardened then Enjoy! Keep stored in fridge!

From the kitchen of: Gail Och

MINT CHOCOLATE PROTEIN BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

84

Calories

3g

FAT

11g

carbs

4g

protein

Ingredients

1 cup flour
1 scoop protein (I used mint chocolate chip)
1 tsp baking powder
1 tablespoon sugar
3 tablespoons cocoa powder
Pinch of salt
3/4-1 cup milk of choice (I used almond)
2 tbsp olive oil
1/2 tsp of vanilla Extract

Directions

Serving Size: 12

Mix all dry ingredients
Add all wet ingredients
Mix until smooth – might need a few more drops of milk to make it moderately thin
Bake for 25-30 minutes at 325 degrees, until cooked through
Top with frosting or cream cheese of choice
Enjoy!

From the kitchen of: Shayleigh Mountford

RASPBERRY CHEESECAKE ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

98

Calories

2g

FAT

14g

carbs

5g

protein

Ingredients

1/2 cup lite cool whip
1 cup 2% milk
1 tbsp vita fiber syrup or corn syrup
7g sugar free cheesecake pudding mix
1/8 tsp xanthan gum
1/2 tsp psyllium husk powder
1 tsp vegetable glycerin
1/2 scoop protein vanilla bean
1/4 cup granulated sweetener
1 tsp raspberry extract

Directions

Serving Size: 4

1. Combine the cool whip and milk and blend until smooth.
2. Add in the syrup and glycerin and blend.
3. Add in all dry ingredients and blend until smooth.
4. Transfer to an ice cream maker and churn for about 25 minutes until it looks like soft serve.
5. Eat immediately for soft serve or transfer to a freezer safe container and freeze for at least 4 hours for hard serve.

From the kitchen of: Megan Osborn

NANAMINO BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

374

Calories

30g

FAT

23g

carbs

13g

protein

Ingredients

Bottom Layer
1/2 cup ground almonds
1/2 cup ground oats
3/4 cup shredded coconut
1/4 cup light butter (melted)
1/4 sugar free maple syrup

Middle Layer
1 serving Bowmar Nurition Vanilla Bean Protein Powder
1/2 cup of prepared sugar free vanilla pudding

Top Layer
4 oz sugar free chocolate (I used Lilys baking chocolate)
2 tbsp light butter

Directions

Serving Size: 6

1. Put all ingredients for the first layer in a bowl and mix until thoroughly combine.
2. In an dish lined with parchment paper, spread the first layer.
3. Prepare the second layer by mixing the sugar free vanilla pudding and the vanilla protein powder
4. Spread the second layer over first.
5. For the third layer, melt the chocolate along with butter in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth.
6. Immediately spread the chocolate over the custard layer.
7. Place the dish in the fridge to set for at least two hours before cutting and serving.

From the kitchen of: Rebecca de la O

COPYCAT BEN AND JERRY’S NETFLIX AND CHILL’D ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

168

Calories

3g

FAT

22g

carbs

17g

protein

Ingredients

1 tsp guar gum
1 serving Bowmar Nutrition Peanut Butter Cookie Protein Powder
1/4 cup PB2
1/4 tsp salt
2 cups of ice
1/2 almond milk
1 serving of pretzels
Cut up brownies pieces (not included in the macros because it depends on which you use)

Directions

Serving Size: 2

Add all ingredients except the pretzels and brownies to a blender and blend on high for 60 seconds. Add mix ins and blend for another 10 seconds.

From the kitchen of: Rebecca de la O

FLUFFY SNICKERDOODLE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

54g

Calories

4g

FAT

2g

carbs

4g

protein

Ingredients

2 cups almond flour
2 scoops bowmar pumpkin pie spice protein powder
1 tsp baking soda
1 egg
1/4 cup Lakanto maple flavored syrup sweetened with monkfruit
2 tbsp butter, melted
1 tsp monkfruit sweetener
1 tsp pumpkin pie spice (or cinnamon)

Directions

Serving Size: 16

1. Preheat oven to 350. Line baking sheet with parchment paper
2. In a large bowl, whisk together egg, melted butter, and the lakanto maple syrup.
3. In another bowl, combine almond flour, protein powder, and baking soda.
4. Add wet ingredients to the dry ingredients. Combine well. Mixture will be very thick!
5. In a small bowl combine monkfruit sweetener and pumpkin pie spice
6. Roll about 2 tbsp of dough into a ball (helps if your hands are slightly wet, so dough doesn’t stick to you), put onto parchment paper. Press down a bit to flatten. Makes 16 cookies. Sprinkle monkfruit sweetener/pumpkin pie spice mixture on top of cookies
7. Bake for 9 minutes
8. Let cool for 5 minutes before taking off pan

From the kitchen of: Beth Ashkenaz