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

PUMPKIN DESSERT RAVIOLI

CANDIES & SWEET TREATS, COLLECTIONS

65

Calories

1g

FAT

12g

carbs

3g

protein

Ingredients

1 1/4 Cup flour
1 egg
1/4 cup hot water
1/4 tsp salt
8 oz canned pumpkin purée
16g protein French toast powder
1 tsp pumpkin pie spice
2 tbsp brown swerve

Directions

Serving Size: 12

1. Combine the flour and salt.
2. In a separate bowl, combine the egg and water until well mixed.
3. Mix the wet into dry and knead the dough until firm. It should not be too sticky.
4. Make the dough into a ball and wrap in plastic wrap and let sit at room temperature for about one hour.
5. In the meantime, mix together the pumpkin purée, spice, protein and sweetener.
6. Divide the dough into two equal parts. Flour the working area and roll the dough very thin. Use a ravioli mold or stamp and place filling in each ravioli. Use water to seal edges if needed.
7. Bring a large pot of water to boiling. Boil ravioli for 5 minutes, drain and serve. Optional to serve with cinnamon sugar, maple syrup, sweet butter sauce etc. Enjoy!

From the kitchen of: Megan Osborn

BUTTER PECAN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

122

Calories

7g

FAT

22g

carbs

1g

protein

Ingredients

1 scoop Vegan Pecan Pie
1 cup swerve brown sugar
1 cup swerve granulated sugar
4 cups powdered sugar
1/4 tsp salt
1 tbsp vanilla extract
2 cups toasted pecans
1 cup butter
1 1/8 cup heavy whipping cream

Directions

Serving Size: 48

Toast the pecans in oven at 350 degrees for 8-10 minutes. Set aside.

In medium sized saucepan melt the butter. Then add the brown and white sugar. Mix well. Then add the salt, vanilla, and the cream and mix. Bring this to a boil, and boil for about 4 minutes. Stir occasionally.

Remove from heat and stir in the Vegan Pecan pie and powdered sugar.

Add the pecans and mix well. Pour into a baking dish and sprinkle with a few chopped pecans on top.

Allow the fudge to set in the fridge for at least 3 hours.

From the kitchen of: Stephanie Simpson

COOKIE DOUGH TRIFLE

CANDIES & SWEET TREATS, COLLECTIONS

263

Calories

6g

FAT

52g

carbs

26g

protein

Ingredients

1 cookie dough protein bar
100g sugar free chocolate pudding
1 tbsp sugar free chocolate chips
4 oz fat free cream cheese
1/4 cup powdered erythritol

Directions

Serving Size: 2

1. In a medium bowl, beat the cream cheese and powdered sweetener until smooth and creamy. Mix in the chocolate chips.
2. Cut the protein bar into 12 small pieces and roll into balls.
3. In 2 small glass containers, layer the chocolate pudding, cream cheese mixture and cookie dough balls. Repeat layers and serve immediately or store in the fridge.

From the kitchen of: Megan Osborn

PUMPKIN PIE BOMBS

CANDIES & SWEET TREATS, COLLECTIONS

193

Calories

12g

FAT

15g

carbs

6g

protein

Ingredients

1 tube crescent rolls
1 scoop pumpkin spice protein
1/2 cup ppumpkin purée
2 oz cream cheese icing
2 tb butter

Directions

Serving Size: 8

Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.
To make the pumpkin pie filling in a bowl stir together cream cheese icing, PPS, and pumpkin purée.
Then, unroll the crescent roll dough and separate into 4 rectangles. Seal the perforation between the triangles and cut each rectangle in half to make 8 squares.
Drop about 1 ½- 2 tablespoon of filling in the center of each square of a dough. Pick up the corner of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball.
Finally, brush each ball with melted butter and roll in cinnamon sugar if desired.
Arrange the bombs (with sealed side down) onto baking sheet leaving 2 inch space apart. Bake 11- 15 minutes until the bombs get nice golden brown color.

From the kitchen of: Kaleigh Bis