PROTEIN CINNAMON ALMOND BUTTER RICE KRISPY TREAT BITES

CANDIES & SWEET TREATS, COLLECTIONS

47

Calories

1g

FAT

6g

carbs

4g

protein

Ingredients

For the rice krispies
-1.5 cups Rice Krispies cereal
-4 Kraft jet-puffed marshmallows
-1/4 cup Cinnamon Crunch Cereal Bowmar Butter
-1/4 cup sugar free pancake or maple syrup
-1/2 scoop Protein Cinnamon Roll

For the glaze
-1 tbsp sugar free pancake or maple syrup
-1/2 scoop Protein Cinnamon Roll
-splash of almond milk or water to thin out

Directions

Serving Size: 12

1. Measure out 1.5 cups Rice Krispies cereal. Pour in a bowl and set aside.
2. Put the cinnamon crunch cereal bowmar butter in a bowl with the sugar free pancake syrup and marshmallows. Microwave and stir together.
3. Add protein powder to microwaved bowl and stir until combined. Pour over Rice Krispies cereal.
4. Separate into 12 mini muffin tins.
5. For the glaze, mix the almond milk, protein powder, and syrup together. Pour over the mini Rice Krispies treats.
6. Store in an airtight container

From the kitchen of: Ashleigh Sharkey

MIDNIGHT MUNCHIES PROTEIN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

236

Calories

16g

FAT

7g

carbs

13g

protein

Ingredients

2 tablespoons coconut butter (i.e. manna)
50 g Lily’s Chocolate Salted Caramel Baking chips (or chocolate of choice)
1 scoop Bowmar Nutrition Vegan Pecan Pie Protein Powder
Mix ins of choice: pretzels, mini marshmallows, chocolate chip cookie*

*not included in macros

Directions

Serving Size: 2

1. Melt coconut butter and chocolate together in a bowl by microwaving in 20 second intervals and stirring in between until completely melted.
2. Add protein powder and stir.
3. Crush and toss in desired mix-ins.
4. Scoop into desired mold or container and place in the fridge to harden for 5 hours.

From the kitchen of: Rebecca de la O

CHOCOLATE COVERED COOKIE DOUGH BITES

CANDIES & SWEET TREATS, COLLECTIONS

560

Calories

28g

FAT

58g

carbs

24g

protein

Ingredients

– 1 cookie dough protein bar
– 1/4 cup of chocolate chips
– 1 teaspoon of avocado oil
– sea salt, to taste

Directions

simply take your @bowmar_nutrition cookie dough bar, break into four pieces and form into balls. throw them in a baking tin lined with parchment paper and plop in the freezer for 25 – 30 mins

once frozen, take 1/4 cup of chocolate chips, a teaspoon of avo oil, mix together in a microwave safe bowl and microwave in 30 second intervals (taking out to stir) until smooth and melted

using a spoon, dunk your balls in the melted chocolate, place back on the parchment paper and drizzle with sea salt or your choice of topping

plop back in the freezer for 15 mins or until frozen, store in an air tight container in the fridge and enjoy!

From the kitchen of: Sierra St. Pierre

VANILLA BEAN PROTEIN COOKIE DOUGH

CANDIES & SWEET TREATS, COLLECTIONS

1005

Calories

53g

FAT

107g

carbs

41g

protein

Ingredients

• 1 scoop of protein vanilla bean
• 2 tablespoons (or more) of your fave mini chocolate chips
• sea salt, to taste
• 4 tablespoons of honey
• 1/2 cup almond flour
• 1/4 cup almond butter
• 1/2 tablespoon – 1 tablespoon of water – start with a little and add more to get the consistency you like

Directions

Directions:
• mix all together in a bowl and get eating!

From the kitchen of: Sierra St. Pierre

WARM COLLAGEN APPLESAUCE

CANDIES & SWEET TREATS, COLLECTIONS

170

Calories

0g

FAT

26g

carbs

18g

protein

Ingredients

1 cup unsweetened applesauce
1 scoop Bowmar Collagen
Cinnamon (optional)
Apple pieces for garnish (optional)

Directions

In a microwave save bowl warm 1 cup of unsweetened applesauce for 40-45 seconds
Using a wire whisk, slowly mix in 1 scoop of Bowmar collagen until fully incorporated
Add extra cinnamon or apple chunks (optional)

From the kitchen of: Susannah Lassetter

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