SNICKERS ICE CREAM BITES

CANDIES & SWEET TREATS

323

Calories

24g

FAT

20g

carbs

9g

protein

Ingredients

2 tbsp whipped cream cheese
1 tbsp Bowmar Nutrition buckeye butter
2 tbsp powdered swerve
1 tbsp salted peanuts
1 tsp sugar free caramel sauce
7 chocolate melting wafers
1/2 tsp coconut oil

Directions

Combine whipped cream cheese, buckeye butter, and powdered swerve. Press into a candy molds that have been greased with nonstick-spray. Split up the 1 tsp of caramel sauce on each of the peanut butter molds. Press in peanuts onto the top and flatten with the back of a spoon. Place in the freezer until frozen solid. Once frozen, remove the molds from the freezer and place on a piece of parchment paper. In a separate bowl, melt chocolate wafers and coconut oil. Spoon the chocolate mixture onto the bites and let it harden before enjoying or placing them a bag and storing in the freezer for later.

From the kitchen of: Stephanie Rogge

PUMPKIN CHEESECAKE DIP

CANDIES & SWEET TREATS

418

Calories

10g

FAT

31g

carbs

46g

protein

Ingredients

2 scoops of Bowmar Nutrition Protein Pumpkin Spice
1 brick of softened, fat free cream cheese at room temperature
1/4 cup of pumpkin purée
1/2 tsp of pumpkin pie spice
1/2 cup of Cool Whip
1 tbsp of white chocolate chips

Directions

In a mixing bowl, mix up the cream cheese. Next, add in protein, pumpkin purée, and pumpkin pie spice. Once it’s fully mixed, fold in the Cool Whip. Garnish with white chocolate chips. Serve with graham crackers, vanilla wafers, etc.

From the kitchen of: Delaney Weirich

PROTEIN HOT CHOCOLATE FLUFF

CANDIES & SWEET TREATS

222

Calories

5g

FAT

17g

carbs

27g

protein

Ingredients

1 scoop protein hot cocoa

1 tbs cookie butter

1 Tbs xanthum gum

10-12 ice cubes

A little water – the less the better

Directions

Add ice to blender
Add one scoop protein
Add 1 tbs xanthum gum
Add 1 tbs cookie butter
Add a little water
Blend
Mix
Blend!

From the kitchen of: Melanie Coutsouvelis

VEGAN PB&J ICE CREAM

CANDIES & SWEET TREATS

350

Calories

2g

FAT

64g

carbs

26g

protein

Ingredients

1 scoop BN vegan peanut butter protein powder
~1/2 large or 3/4 small frozen banana, sliced
~ 5 frozen strawberries, chopped

Directions

1. place frozen banana and frozen strawberry in food processor and blend
2. scrape mixture from sides and repeat blend until to desired smoothness
3. add protein powder and blend again until all mixed

you can play with the ratio of banana to strawberry to adjust calories and carbs

From the kitchen of: Kara Kelehan

BANANA S’MORES BREAD

CANDIES & SWEET TREATS

190

Calories

2g

FAT

36g

carbs

8g

protein

Ingredients

1 egg
2 Tbsp egg whites (I use simply egg whites from the carton)
2 Tbsp brown sugar
1 tsp vanilla
¼ cup unsweetened apple sauce
3 medium mashed banana’s
1 cup flour
1 scoop PHC or any flavor
⅓ cup unsweetened cocoa powder
Crushed graham crackers (26g) All crackers are different sizes, the ones I buy come in squares and 4 is equal to 26g
1 tsp baking powder
½ tsp baking soda
1 Tbsp mini chocolate chips
¼ cup marshmallow fluff
1 square (10g) lindt 70% dark chocolate, melted

Directions

Serving Size: 10

Preheat oven to 350F, spray a regular size loaf pan with some cooking spray.
In a bowl whisk together your egg and egg whites, stir in your brown sugar and mix well.
Mix in banana, apple sauce and vanilla.
Stir in flour, cocoa powder, protein, baking powder and soda and crushed graham crumbs but leave 1 Tbsp aside for topping, I crush mine the old fashioned way, in a small zip lock and use a heavy glass.
Mix well then fold in your chocolate chips, pour batter out into your loaf pan.
Bake in oven for 45 minutes.
Let cool for 30 minutes then remove loaf from tin.
Melt your marshmallow fluff in microwave for approx 30 seconds, it will rise then spread quickly over your loaf, then melt your chocolate in a small dish, I do 35 second intervals turning each time til melted. Drizzle over loaf then sprinkle your remaining graham crumbs over top. Cut into 10 equal pieces.

From the kitchen of: Melanie Coutsouvelis

COLLAGEN CHERRY CORDIALS

CANDIES & SWEET TREATS

64

Calories

2g

FAT

7g

carbs

3g

protein

Ingredients

3 scoops (60g) of Bowmar Nutrition Collagen Peptides
1/4 cup of powdered sugar
1/4 cup of I Can’t Believe It’s Not Butter at room temperature
20 maraschino cherries
1 tbsp of cherry juice
90g of Ghirardelli milk chocolate melting wafers

Directions

Begin by removing the cherries from the jar and placing them on a paper towel to dry. Save a tbsp of the cherry juice and place off to the side.

In a large mixing bowl, whisk together the collagen and powdered sugar. Next, add in the butter and mix away. Once it is a dough like texture, add in the cherry juice and continue mixing until the juice is fully mixed in.

Line a cookie sheet with parchment paper. If necessary, slightly dab the cherries with a paper towel if they still appear to be damp. Use a teaspoon to scoop out the dough and flatten in your hand. Place a cherry in the middle of the dough and wrap the dough around it. Roll the dough covered cherry into a ball in order for it to get its form and place it onto the parchment paper. Do this 19 more times! Place in the freezer for AT LEAST one hour.

Melt the wafers according to the instructions. Dip each cherry into the chocolate and place onto a clean sheet of parchment paper. I removed 5 cherries at a time from the freezer to ensure they didn’t start to soften prior to being dipped into the chocolate. Let the cherries cool completely. Refrigerate afterwards if desired.

From the kitchen of: Delaney Weirich