HAZELNUT FLUFF

CANDIES & SWEET TREATS, COLLECTIONS

205

Calories

9g

FAT

13g

carbs

27g

protein

Ingredients

One scoop hazelnut protein
1 tablespoon xanthan gum
1 tablespoon crunchy peanut butter
10 to 12 ice cubes large
A little bit of liquid

Directions

Plug in your blender. Add ice first. Then add one scoop of protein. Then add 1 tablespoon of xanthan gum. Followed by 1 tablespoon of crunchy peanut butter. Then add a few splashes of liquid. The less the better but you want enough where it’s covered. Remember we all have different blenders. I use the oster versa. Then you want to turn the blender on and blend. Then stop it after 20 seconds and mix it and chop it with a spoon and turn it on again and keep on doing so until the ice is all dissolved . Then pour in mug or bowl .

From the kitchen of: Mel Coutsouvelis

COCOA POWDER BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

81

Calories

2g

FAT

4g

carbs

4g

protein

Ingredients

1/3 Cup All Purpose Flour
2 Scoops Protein Hot Chocolate
1/2 Cup Black Cocoa Powder
3/4 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup White Sugar Substitute
4 Tbsp Light Butter, melted
4 Tbsp Unsweetened Applesauce
2 Eggs, room temperature
1 Tsp Vanilla
2 Tbsp SF Hershey’s Syrup

Directions

Serving Size: 16

-Preheat oven to 350° and grease an 8×8 pan
-Combine flour, protein powder, cocoa powder, baking powder, and salt in a large bowl
-In a separate bowl, melt your light butter then whisk in the sugar substitute. Once that’s fully combined, whisk in the unsweetened applesauce.
-Next, whisk in the 2 eggs and vanilla extract into the butter mixture
-Once fully combined, pour the butter/egg mixture into the dry ingredient bowl, whisking until a brownie batter forms. Lastly, mix in your SF Hershey’s Syrup.
-Pour your brownie batter into your greased pan and bake for 20 minutes or until fully cooked
-Let cool before cutting

From the kitchen of: Paige Pomerantz

CROCKPOT PEANUT BUTTER FUDGE CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

410

Calories

19g

FAT

45g

carbs

17g

protein

Ingredients

1/2 dry mix of yellow cake mix (about 1 1/3 cup)
4 scoops Vegan Protein Peanut Butter Cookie
1 cup of water
3 eggs
1/2 cup of peanut butter (works better melted)
1/3 cup of softened butter
1/2 cup chocolate syrup
1 package of mini Reese’s cups (or 6 regular-sized)

Directions

Serving Size: 19

1. Spray crockpot with cooking spray, put lid on, and turn to high.
2. Combine cake mix, protein, water, eggs, peanut butter, and butter in a bowl.
3. Put half the batter in a separate bowl and add chocolate syrup to one half.
4. Layer the two types of batter in crockpot and gently swirl.
5. Bake on high for 1 hour and 30 minutes.
6. Check that a knife comes out clean.
7. Remove the lid and the pot from the crockpot to allow to cool.
8. Top with Reese’s cups and syrup as desired. Enjoy!

From the kitchen of: Colleen Kysor