PECAN PIE LASAGNA

CANDIES & SWEET TREATS, COLLECTIONS

300

Calories

23g

FAT

27g

carbs

7g

protein

Ingredients

Cinnamon Graham Crackers

Cream Cheese Layer
2 8oz cream cheese packages
½ cup swerve granulated sugar
1 cup heavy cream

Pudding Layer
1 scoop vegan pecan pie
4 cups milk
3 packages instant vanilla pudding mix
1 tsp vanilla
Toasted chopped pecans

Topping
Desired amount of toasted chopped pecans
Caramel drizzle
Cinnamon (about ½ tsp)

Directions

Serving Size: 12

1. Toast the pecans: Preheat oven to 350 degrees. Place desired amount of chopped pecans into a bowl. The amount I used had a thin layer that covered most of the baking sheet. Melt 1 tbsp of butter, and then pour onto the pecans. Stir pecans. Sprinkle with a dash of cinnamon and kosher salt. Spread pecans evenly onto a baking sheet, and bake for 10 minutes.

2. Cream Cheese Layer: Let cream cheese soften first. In medium bowl mix together both cream cheese packages, swerve sugar, and heavy cream.

3. Pudding Layer: In Medium bowl mix together 4 cups milk, all the pudding packages, vegan pecan pie protein powder, vanilla, and toasted pecans (about 1/3 cup). It will take a couple of minutes to mix it thoroughly until it is the desired consistency of pudding

4. Pecan topping: place desired amount of pecans into a bowl. Sprinkle desired amount of cinnamon with a dash of kosher salt. Next place a small amount of caramel sauce into the bowl. Just enough to coat the pecans. Stir the pecans until evenly coated.

4. Assembly: Spread a thin layer of the cream cheese mixture onto the bottom of a 9×13 pan. Next add a layer of graham cracker sheets. Spread half of the pudding mix on top of the grahams. Spread half of the cream cheese mixture, place another layer of grahams. Spread the remaining half of the pudding mixture. Then Spread the remaining half of the cream cheese mixture. Top with pecans and drizzle caramel sauce as desired.

From the kitchen of: Stephanie Simpson

VALENTINE’S DAY WHOOPIE PIES

CANDIES & SWEET TREATS, COLLECTIONS

95

Calories

5g

FAT

10g

carbs

4g

protein

Ingredients

3/4 cups all-purpose flour
1/4 teaspoon baking powder
Pinch salt
4 Tablespoons unsalted butter- room temperature
1/2 cup truvia light brown sugar
1/2 large egg- room temperature
1/2 teaspoon vanilla extract
1/4 cup buttermilk- room temperature
1 Tablespoon (1 oz.) red gel food coloring
1 scoop protein hot chocolate
4 servings of protein cream cheese icing

Directions

Serving Size: 20

Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut out from a card and with a stencil draw hearts all over the paper leaving one inch apart. The cookies will spread much during baking. Turn on the paper to make the stencils facing down. Then preheat the oven to 350 F.
Next, in a bowl whisk together flour, protein, baking soda, and salt.
In another bowl cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy.
Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed.
Beat in buttermilk and one tablespoon of red gel food coloring.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter.
Transfer the batter in a piping bag with a ½ inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. It will work fine, too. Pipe the V shapes inside the hearts. You don’t need to fill all the inside of the hearts, it will spread during baking, just a simple V shape is OK.
Bake the cookies for 10-12 minutes or until centers appear set. Cool for 10 minutes on the pan then transfer to a rack to cool completely before sandwiching.
Evenly distribute 4 servings of the icing between the cookies.

From the kitchen of: Kaleigh Bis

VALENTINE’S DAY BROWNIE TRUFFLES

CANDIES & SWEET TREATS, COLLECTIONS

158

Calories

9g

FAT

18g

carbs

3g

protein

Ingredients

1 can of black beans rinsed and drained
3 eggs
3 tablespoons of oil
1 tsp vanilla
1/4 cup of Splenda
1/2 tsp baking powder
1/2 cup of chocolate chips
1 scoop of protein hot chocolate
1 bag of red candy melts

Directions

Serving Size: 24

Wets: Preheat oven to 350 degrees F. Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
Dries: In a separate bowl, combine protein, sugar, baking powder. Add the dry ingredients to the wets, then stir in chocolate chips.
Line a 8X8 or 9×9 pan and bake about 20-25 minutes. Once done remove and let cool. Once cool crumble brownies in a bowl then form 1tb size balls and place in a tray. Once done melt candy melts and even coat each ball.

From the kitchen of: Kaleigh Bis

BAILEY’S FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

145

Calories

7g

FAT

17g

carbs

2g

protein

Ingredients

1/4 cup baileys
1 cup of sweetened condensed milk
3 1/2 cups of chocolate chips
1 scoop of cookies and cream protein

Directions

Serving Size: 36

Combine chocolate chips and sweetened condensed milk in a microwave safe bowl and place into microwave at 30 second increments until chips are melted and combine with the sweetened condensed milk.
Once all is melted add in baileys and 1 scoop of protein and mix until combined.
Place in a 9X9 lined pan and let set. Once set cut into 36 equal pieces.

From the kitchen of: Kaleigh Bis

PROTEIN RICE PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

408

Calories

6g

FAT

53g

carbs

32g

protein

Ingredients

8OZ 2G Vanilla Greek Yogurt
1OZ Boars Head Pumpkin Pie Hummus
15G Cream of Rice
15G PFC
1tsp Cinnamon

Directions

Prepare cream of rice in the. Stir in yogurt and PFC. Top with hummus and cinnamon. Easy as that, enjoy!

From the kitchen of: Clarissa Vasquez

CHRISTMAS BARK

CANDIES & SWEET TREATS, COLLECTIONS

2934

Calories

187g

FAT

302g

carbs

55g

protein

Ingredients

1/2 cup butter
1/4 cup truvia brown sugar
24 saltine crackers
1 scoop dulce de leche
1 cup chocolate chips
1/2 cup m&ms

Directions

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
Once it’s nice and bubbly and changed to more of a caramel color, add in protein and remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.
Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes.
Once chocolate has hardened break pieces off the foil and store in an airtight container for 1 – 2 weeks.

From the kitchen of: Kaleigh Bis