PEANUT BUTTER SHEET CAKE

CAKES, COOKIES, BROWNIES & PIES

102

Calories

5g

FAT

14g

carbs

2g

protein

Ingredients

1/2 cup Vegan Peanut Butter cookie nut butter
1 cup water
2 sticks margarine
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk

Directions

Serving Size: 48

In bowl, mix together flour, sugar, salt and soda.
In saucepan, mix together peanut butter, water and margarine.
Bring to a rapid boil and pour over the flour mixture.
Mix together and add the eggs and buttermilk.
Pour into greased sheet cake pan. (or 2 – 9×13 pans) Bake at 350° for 20-25 min.

From the kitchen of: Danielle Greenbaum

CHOCOLATE RASPBERRY COOKIES

CAKES, COOKIES, BROWNIES & PIES

152

Calories

7g

FAT

18g

carbs

2g

protein

Ingredients

1 cup oat flour
1/3 cup hot chocolate protein
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1/2 cup butter unsalted, room temp
1 egg
1 tsp vanilla
1/2 cup raspberries frozen
1/2 cup chocolate chips

Frosting
1 cup powdered sugar
1-2 tbsp almond milk
1 drop red food coloring

Directions

Serving Size: 18

Preheat oven 350 degrees. Line baking sheet pan with parchment paper or baking mat

Whisk flour, protein, baking soda, salt and cocoa in bowl. Set aside

Using mixer, cream butter and sugar until smooth. Add in egg and vanilla, mix until combined

Slowly add flour mixture, beat until combined. Gently stir in raspberries and chocolate chips.

Scoop dough in round tablespoonfuls 2in apart on sheet pan. If raspberries squish out, try to place dough over it.

Bake 10mins or until cookies are set but soft in middle. Dont overbake. Take out oven, let sit for 3 mins.

Mix powdered sugar, milk, and food coloring
Spoon tablespoon of frosting at a time and drizzle over cookies.

From the kitchen of: Tiana Avendano

BUCKEYE CHOCOLATE EGGS

CANDIES & SWEET TREATS

148

Calories

7g

FAT

19g

carbs

3g

protein

Ingredients

-1 cup Buckeyes Butter
-2 cups powdered sugar
-2 teaspoons vanilla extract
-2 tablespoons light brown sugar
-1/4 cup melted butter
-1 10-12 ounce bag of melting chocolate (I used dark cocoa Candy Melts)

Directions

Serving Size: 30

1) Line a dish or tray with parchment paper, set aside
2) Mix together Buckeyes butter, powdered sugar, vanilla extract, light brown sugar, and melted butter
3) Form approximately 15 1 inch round balls of the mixture
4) Cut each 1 inch ball in half, you now have 30 equal pieces
5) Form each piece into the shape of an egg (or whatever shape you’d like)
6) Place the chocolate melts in the microwave in 30 second increments, stirring between each increment. I did this 3 times. The chocolate chips should be just melted. You don’t want to overhead the chocolate melts because they’ll seize up. If the chocolate is too thick you can try adding 1-2 tablespoons of high quality oil.
7) Using a spoon and a fork, coat each buckeyes piece one and a time in the chocolate. Place on the parchment paper you prepared earlier. Repeat for all 30 pieces.
8) Refrigerate the Buckeyes Chocolate Eggs for 10 minutes to set then enjoy!

From the kitchen of: Dana Eisentraut

FUDGE COOKIES AND CREAM BALLS

CANDIES & SWEET TREATS

65

Calories

2g

FAT

6g

carbs

6g

protein

Ingredients

3 scoops of Protein Cookies and Cream
3 crushed Oreos
1/4 cup of coconut flour
3 tbsp of pumpkin purée
2 tbsp of almond milk
15g of milk chocolate melting wafers (I use Ghirardelli)
Sprinkles

Directions

Serving Size: 12

In a mixing bowl, begin by whisking together protein, crushed Oreos and coconut flour. Next, add in the pumpkin purée and milk and mix, mix, mix! Once it is fully combined, line a plate or baking sheet with parchment paper. Scoop the dough out and roll into 12 balls.

Melt the wafers in the microwave for 15 seconds and mix until smooth. Using a spoon, drizzle the melted chocolate on top of each ball and immediately top with sprinkles if you wish. Keep refrigerated. *Tip: Line the container you will be refrigerating these in with a small sheet of parchment paper to prevent sticking.

From the kitchen of: Delaney Weirich

CHERRY CHOCOLATE NO BAKE COOKIES

CAKES, COOKIES, BROWNIES & PIES

1044

Calories

39g

FAT

131g

carbs

48g

protein

Ingredients

1 cup old fashioned oats
1 scoop vegan cherry pie protein powder
1/4 cup natural peanut butter
1/4 cup maple syrup
1/4 cup unsweetened almond milk
1 Tablespoon cocoa powder (I use unsweetened)
1/2 teaspoon vanilla

Directions

Combine oats and protein in a medium mixing bowl and mix until oats are evenly coated with protein.

Place almond milk, peanut butter, maple syrup, and cocoa powder in a saucepan. Cook over medium-low heat, stirring often until cocoa is completely dissolved and the sauce has thickened. Take off heat and mix in vanilla.

Pour sauce over oats and protein and mix until all oats are coated. Place dough into fridge for ten minutes to allow the dough to set up. This makes it easier to form into cookies. Clean while you wait!

Drop chilled balls of dough with a spoon on parchment paper. If you’re serving or eating later place back in fridge or eat right away!

From the kitchen of: Marissa Tarrio

CREAM FILLED FROZEN PROTEIN POPS

CANDIES & SWEET TREATS

163

Calories

7g

FAT

20g

carbs

6g

protein

Ingredients

-1 1/2 c unsweetened vanilla almond milk
-1 tub of Cool Whip light
-1 Scoop of Bowmar protein powder, any flavor, I used Protein Blueberry Cheesecake

Directions

Serving Size: 4

Mix 1/2 cup of almond milk with 1/2 cup of Cool Whip light, and whisk together. Pour this mixture into your popsicle molds until they’re half full and then freeze. Once frozen, run them under hot water until the creamy mixture releases from the Popsicle mold and set aside. Next, mix 1 cup of unsweetened vanilla almond milk with one scoop of Bowmar Protein Blueberry Cheesecake (or other flavor) using your shaker cup or rapid mixer. Pour protein and almond milk into your empty popsicle molds until a third full then add back in your frozen creamy mixture. Next top with remaining protein mixture and replace sticks into popsicle molds. Freeze and enjoy!

From the kitchen of: Denise Zanke