CARAMEL APPLE BARK

CANDIES & SWEET TREATS, COLLECTIONS

98

Calories

0g

FAT

14g

carbs

13g

protein

Ingredients

6 oz sugar free chocolate chips
41 g fat free sweetened condensed milk
1/3 scoop protein caramel apple
3 mini pretzels, broken in pieces
30g Granny Smith Apple, chopped

Directions

Serving Size: 10

1. Prepare wax or parchment paper on a baking sheet.
2. Melt the chocolate chips in the microwave in 30 second increments, stirring each time.
3. Use a spatula to spread a thin layer of chocolate over the parchment paper.
4. Combine the sweetened condensed milk and protein.
5. Drizzle the protein mixture over the chocolate and quickly add the pretzel and apple pieces.
6. Freeze or refrigerate until firm. Break into pieces and store in the fridge.

From the kitchen of: Megan Osborn

STRAWBERRY FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

95

Calories

4g

FAT

14g

carbs

2g

protein

Ingredients

Bag of White Chocolate Chips
1 Can of Condensed Milk
1 Scoop of Protein Strawberry Shake
5 Drops of Red Food Coloring
Optional: Freeze Dried Strawberries (topping)

Directions

Serving Size: 16

-Prep an 8×8 pan (or pan of choice) by lining it with wax paper
-In a medium-sized pot, melt the white chocolate chips on low heat
-Once melted, turn off the heat and dump in the condensed milk, protein powder, and food coloring and mix together thoroughly.
-Dump the mixture into the prepped pan and spread out quickly as the fudge sets fast. Once evenly spread out, place freeze dried strawberries on top and press them gently yet firmly into the fudge.
-Let chill in fridge for at least an hour, then cut into 16 pieces
-Store in fridge

From the kitchen of: Paige Pomerantz

FIG CARAMEL SMOOTHIE BOWL

CANDIES & SWEET TREATS, COLLECTIONS

348

Calories

2g

FAT

43g

carbs

43g

protein

Ingredients

1 scoop collagen
1 scoop protein dulce de leche
1 medium banana
1 fig
2-3 cups ice
Optional: 1 tsp maca
Optional: 1 tbsp aloe
About 1/2 cup water or milk

Directions

1. Add ice to blender.
2. Add fruit and protein powders.
3. Add maca and aloe if desired. Add liquid.
4. Blend until smooth. Transfer to a bowl and add toppings. Serve immediately.

From the kitchen of: Megan Osborn

CINNAMON ROLL FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

79

Calories

2g

FAT

14g

carbs

3g

protein

Ingredients

1 can (14 oz) fat free sweetened condensed milk
1 bag white baking chips
2 scoops protein cinnamon roll
2 tbsp butter
2 tsp cinnamon
1/4 cup brown swerve

Directions

Serving Size: 32

1. Measure out the protein and set aside. Prepare an 8×8 pan with wax paper.
2. Melt the butter and stir in cinnamon and brown swerve and set aside.
2. Heat the sweetened condensed milk and white baking chips over low medium heat. Stir frequently until completely melted. Be patient.
3. Remove from heat and quickly stir in the protein: Stir until it is completely smooth and thick.
4. Pour into the prepared pan.
5. Place dollops of the cinnamon mixture before the fudge sets and drag a knife through it to create swirls.
6. Refrigerate until firm and cut into 32 squares. Enjoy!

From the kitchen of: Megan Osborn

EGGNOG FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

96

Calories

4g

FAT

13g

carbs

3g

protein

Ingredients

2 scoops protein eggnog
1 can (14 oz) sweetened condensed milk
1 bag white chocolate chips
Optional: cinnamon and nutmeg for sprinkling on top

Directions

Serving Size: 32

1. Measure out the protein and set aside. Prepare an 8×8 pan with wax paper.
2. Heat the milk and white baking chips over low medium heat. Stir frequently until completely melted. Be patient.
3. Remove from heat and quickly stir in the protein: Stir until it is completely smooth and thick.
4. Pour into the prepared pan. Sprinkle with spices if desired. Refrigerate until firm and cut into 32 squares. Enjoy!

From the kitchen of: Megan Osborn

MAPLE FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

106

Calories

4g

FAT

16g

carbs

2g

protein

Ingredients

1 bag white chocolate baking morsels
1 can (14 oz) sweetened condensed milk
2 scoops protein French toast
1/4 cup maple syrup

Directions

Serving Size: 32

1. Measure out the protein and maple syrup and set aside. Prepare an 8×8 pan with wax paper.
2. Heat the milk and white baking chips over low medium heat. Stir frequently until completely melted. Be patient.
3. Remove from heat and quickly stir in the protein and maple syrup. Stir until it is completely smooth and thick.
4. Pour into the prepared pan. Refrigerate until firm and cut into 32 squares. Enjoy!

From the kitchen of: Megan Osborn