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

VEGAN SPICED MINI BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

102

Calories

6g

FAT

7g

carbs

8g

protein

Ingredients

2 scoops vegan cinnamon cereal protein powder
30 grams rolled/quick oats
1/4 cup runny almond butter
1/3-1/2 cup of non-dairy milk
1/4 tsp baking powder
1/8 tsp baking soda
1 tsp of Speculaas/Speculoos/Spekulatius spice mix (essentially a mix of cinnamon, cardamom, nutmeg, cloves, anise, ginger, and white pepper! you can find recipes for this mix/the correct ratios online or purchase this in specialty stores or online!)

(Optional) to top:
1 tbsp Skor bits

Directions

Serving Size: 8

1. Preheat oven to 350 degrees F
2. Line 8 slots of a cupcake/muffin tray
3. In a large mixing bowl, add all of your dry ingredients and combine throughly
4. Slowly pour in the nut butter and non-dairy milk until a smooth batter forms!
5. Divide the batter between the 8 cupcake liners
6. Top each with about 1.5 grams of slot bits before baking
7. Bake for about 10-12 mins; they should be slightly browned and pass the toothpick test!
8. Enjoy!

From the kitchen of: Anna Tamlin

VEGAN CHOCOLATE PECAN PIE MUDDY BUDDIES

CANDIES & SWEET TREATS, COLLECTIONS

52

Calories

0g

FAT

7g

carbs

4g

protein

Ingredients

1 cup Rice Chex cereal
2 tbsp chocolate peanut butter powder (i.e. PB2)
1 1/2 tbsp water
1/2 scoop vegan pecan pie protein powder

Directions

Serving Size: 4

1. Mix together the water and chocolate peanut butter powder in a small bowl
2. In a larger bowl, measure and add in one cup of Rice Chex
3. Slowly add in the peanut butter powder mixture
4. Stir the chocolate peanut butter powder mixture with the Chex cereal until thoroughly combined and the cereal is coated with the peanut butter powder
5. Put the coated Chex cereal in a sandwich bag (or other reusable container!) and add in the vegan pecan pie protein powder
6. Shake well to coat all the Chex
7. Freeze for at least 30 mins or refrigerate for at least an hour to set!
8. Enjoy!

From the kitchen of: Anna Tamlin

VEGAN CINNAMON CEREAL MUDDY BUDDIES

CANDIES & SWEET TREATS, COLLECTIONS

58

Calories

1g

FAT

8g

carbs

5g

protein

Ingredients

1 cup Rice Chex cereal
2 tbsp peanut butter powder (i.e. PB. & Me, PB2, PBFit, etc.)
1 1/2 tbsp water
1/2 scoop vegan cinnamon cereal protein powder

Directions

Serving Size: 4

1. Mix together the water and chocolate peanut butter powder in a small bowl
2. In a larger bowl, measure and add in one cup of Rice Chex
3. Slowly add in the peanut butter powder mixture
4. Stir the peanut butter powder mixture with the Chex cereal until thoroughly combined and the cereal is coated with the peanut butter powder
5. Put the coated Chex cereal in a sandwich bag (or other reusable container!) and add in the vegan pecan pie protein powder
6. Shake well to coat all the Chex
7. Freeze for at least 30 mins or refrigerate for at least an hour to set!
8. Enjoy!

From the kitchen of: Anna Tamlin

DAIRY FREE ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

129

Calories

3g

FAT

20g

carbs

7g

protein

Ingredients

200g ripe banana
20g pitted dates
1/3 cup canned light coconut milk
1 cup silk unsweetened coconut milk
1 scoop collagen

Directions

Serving Size: 3

1. Blend the banana, milks and date until smooth.
2. Slowly add in the collagen powder while it mixes i low.
3. Once fully combined, transfer the mixture to an ice cream maker. Churn for about 30-35 minutes.
4. Eat immediately for soft serve or place in a freezer safe container and freeze for at least 6 hours.

From the kitchen of: Megan Osborn

4-INGREDIENT BANANA CHOCOLATE OAT COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

117

Calories

2g

FAT

17g

carbs

8g

protein

Ingredients

1 Banana (very ripe)
1 1/4 Cup Oats
1 Scoop Protein Hot Chocolate
2 Tbsp Dark Chocolate Chips

Directions

Serving Size: 4

-Preheat oven to 350°
-Mash banana completely in a bowl
-Add in oats, protein powder, and chocolate chips then stir until the mixture is fully combined
-Use an ice cream scoop to scoop batter onto a nonstick baking pan (you’ll get 4 even-sized cookies) and press them down into pucks
-Bake for 15 minutes
-Let cool before eating
-Store in fridge

From the kitchen of: Paige Pomerantz