DULCE DE LECHE PEANUT BUTTER CUPS

CANDIES & SWEET TREATS

84

Calories

6g

FAT

1g

carbs

6g

protein

Ingredients

2 scoops dulce de Leche protein
3-4 tbsp melted or liquid coconut oil
Peanut butter cookie butter

Directions

Serving Size: 8

Mix the protein with the melted coconut oil until a batter forms.
Use half of the batter to fill the bottom of 6 muffin tins
Freeze for 5 minutes
Add 1-2 tsp of peanut butter to the top of the frozen bottom layer
Freeze for 5 minutes
Add the remaining batter to the top of the frozen peanut butter layer

From the kitchen of: Tara Pinsonneault

CARAMEL APPLE MUFFINS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

84

Calories

0g

FAT

18g

carbs

5g

protein

Ingredients

3/4 cup all purpose flour
1/4 cup protein caramel apple powder (about 20g)
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 cup applesauce
1/4 cup erythritol
2 tbsp brown swerve sweetener
Optional cinnamon/sugar for topping

Directions

Serving Size: 6

1. Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with 6 liners.
2. Combine the flour, protein, baking soda and baking powder in a medium bowl and set aside.
3. In a small bowl, whisk together the egg whites, applesauce and sweeteners.
4. Add wet ingredients to dry ingredients and stir to combine.
5. Spoon the batter into the lined muffin tin. You can sprinkle with cinnamon sugar before baking if you like.
6. Bake for 15-16 minutes.
7. Allow to cool and enjoy!

From the kitchen of: Megan Osborn

TAKE 5 CANDY BARS

CANDIES & SWEET TREATS

80

Calories

4g

FAT

7g

carbs

6g

protein

Ingredients

For the peanut butter layer:
1/4 cup of powdered peanut butter
1 tbsp stevia
1 tbsp almond milk

For the caramel layer:
1 scoop of Bowmar Nutrition Protein Salted Caramel
1 tbsp + 2 tsp almond milk

Additional ingredients:
8 waffle style pretzels
Dry roasted peanuts (I used lightly salted)
45g servings of Ghirardelli milk chocolate melting wafers

Directions

Serving Size: 8

Begin by mixing together the ingredients for the peanut butter layer. Mix until it forms a dough. Use a tsp to scoop out 8 individual servings. Place on a cookie sheet lined with parchment paper. Press down on the dough to flatten.

Next, slightly press a waffle pretzel down onto each peanut butter layer.

In another mixing bowl, mix together the ingredients for the caramel layer. Keep mixing until it forms a thick, caramel-like texture. Next, use a tsp to scoop out the caramel and use a butter knife to spread on top of each pretzel. Place 3 peanuts on top of each caramel layer. Place in the freezer for approximately 45 minutes.

Melt the chocolate wafers according to the instructions. Dip each candy bar into the chocolate ensuring it is fully covered. This process needs to be as quick as possible to ensure the caramel layer doesn’t begin to soften! Place on a new sheet of parchment paper. Let cool and harden completely.

From the kitchen of: Delaney Weirich

BLUEBERRY LEMON BITES

CANDIES & SWEET TREATS

81

Calories

3g

FAT

6g

carbs

6g

protein

Ingredients

1 Bowmar Nutrition Iced Protein Lemon Bar
1 scoop of Bowmar Nutrition Protein Blueberry Cheesecake
2 tbsp of I Can’t Believe It’s Not Butter at room temperature
2 tsp of almond milk
45g of Ghirardelli White Chocolate Melting Wafers
Sprinkles (optional)

Directions

Serving Size: 8

Begin by cutting the protein bar into 8 pieces and rolling each slice into a small ball. Place off to the side for now.
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In a mixing bowl, begin mixing together the protein and butter. Add in the almond milk and mix away until everything is completely combined and has made a dough like texture.
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Line a cookie sheet with parchment paper. Use a tsp to scoop out the dough and flatten into your hand. Place one protein bar ball in the middle of the scoop and gently wrap the dough around the ball. Place onto the parchment and repeat 7 times. Place in the freezer for at least an hour.

Melt the white chocolate wafers according to the directions. Using a fork, roll each ball into the white chocolate and place onto a new sheet of parchment paper. Immediately put on sprinkles if you choose to do so. I removed one ball from the freezer at a time and dipped into the chocolate, because the blueberry cheesecake dough begins to soften quickly!

From the kitchen of: Delaney Weirich

SALTED CARAMEL COOKIE DOUGH DIP

CANDIES & SWEET TREATS

683

Calories

18g

FAT

55g

carbs

57g

protein

Ingredients

2 scoops of Bowmar Nutrition Protein Salted Caramel
2 tbsp (14g) almond flour
2 tbsp (16g) coconut flour
2 tbsp (28g) I Can’t Believe It’s Not Butter at room temperature
2 tbsp (28g) brown sugar
1/4 cup (60g) almond milk
2 tbsp (28g) chocolate chips

Directions

In a mixing bowl, combine everything except for the chocolate chips. Mix until it becomes a dough texture and fully combined. Next, fold in the chocolate chips. Cover and refrigerate for at least and hour. Serve with graham crackers, pretzels or whatever else your heart desires.

NOTE: Macros reflect ENTIRE recipe.

From the kitchen of: Delaney Weirich

MIXED BERRY & BANANA PFC MUFFINS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

139

Calories

2g

FAT

18g

carbs

12g

protein

Ingredients

Muffins: 133g or about 1 serving mixed berries (I used frozen), 116g or 1 medium banana, 60g or about 2 scoops PFC, 162g or about 1 1/2 cups pancake mix (I used kodiak cakes), and a splash of water for consistency.
Icing: 32g or 1 serving Philadelphia Strawberry Cream Cheese and 24g or about 2 1/2 servings Fat Free Cool Whip

Directions

Serving Size: 8

Blend mixed berries and banana together, mix protein and pancake mix together, add berry and banana mix to dry ingredients, combine thoroughly, add water to consistency. Bake at 350 for 10-12 min. Ovens vary, so check periodically to prevent overcooking them. Let cool then top with icing and enjoy!

From the kitchen of: Kacee Langford