Chocolate Coconut Snowballs

 These delicious little bites are low in sugar and full of plant based protein! A great alternative to an after dinner chocolate to satisfy your sweet tooth.

Makes 14-16 balls. Suggested Serving: 2-3 Pieces. 

Approximate Macros Per Ball: Fat: 4g Carbs: 3g Protein: 3g Sugar: 2g Fiber: 1g

Calories: 60 per ball

Ingredients:

- 1 scoop Chocolate Protein Powder ( I used Vegan)

- 1/4 cup Oats

- 2 tbsp Cocoa Powder

- 1 tbsp Maple Syrup

- 3 tbsp Sunflower Butter (or any natural seed or nut butter)

- 4 tbsp Unsweetend Coconut Milk

- 1/3 cup Unsweetened Shredded Coconut (pour onto a plate for rolling)

Mix all ingredients in order (except for the coconut). Add the coconut milk 1 tablespoon at a time while mixing. You may need more or less depending on the consistency of your nut or seed butter.

Once ingredients are mixed. Form 1 inch balls using your hands. 

Then roll them in the shredded coconut.

Store in fridge for up to 4-5 days. 

Gluten-Free Mini Egg Cookies

These cookies were made without gluten or any flour at all! 
They are a delicious protein packed treat you can enjoy for Easter that your whole family will enjoy !

Ingredients:

-1 mashed banana 
-1/2 cup oats (gluten-free)
-1 scoop vegan protein- Bodylogix Brand -1/4 cup egg whites (or vegan egg Substitute)-1/4 cup almond milk -3 drops vanilla stevia (or one powder packet)-1/2 tsp baking powder -chocolate chips (dairy-free option use vegan chips)
-mini eggs for the top of cookies

I used President's Choice mini eggs because they are Peanut-Free! You can alter the amount of chocolate for your preference.

Bake at 350 for 10 minutes. Yields 8-10 cookies.

Flourless Chickpea Cookies

Flourless Chickpea Cookies


There are a lot of Vegan Chickpea Cookie Dough recipes out there to enjoy, but I wanted to make my own and BAKE it to taste just like cookies!
*No flour or added sugar*

First you will need to blend (blender or food processor):

- 1 cup canned chickpeas

- 2 tbsp Vanilla Almond Milk Creamer or Sweetened Almond/Coconut Milk

Once these ingredients are smooth, transfer to a medium bowl and add the following ingredients:

- 1/2 tsp baking powder

- 1/3 cup rolled quick oats 

- 1/3-1/2 nut or seed butter, the amount will depend on the consistency

*I used Soy Nut Butter because it has a naturally sweet flavour

- 1/3 cup chocolate chips (or chunks), vegan chocolate chips are also an option

Roll into balls & spoon onto baking sheet or stone.

Bake at 350 degrees for 10-12 minutes until slightly brown.

Chocolate Date Sweet Potato Timbits

Chocolate Date Sweet Potato Timbits

These little timbits are a naturally sweetened treats that are dairy-free, gluten-free and vegan!!!

Ingredients:

-1 baked sweet potato (remove skin)

-1 tsp baking powder

-2 tbsp cocoa powder

-16-18 dates (pitted)

-2 tbsp unsweetened almond milk

Mash baked sweet potato in mixing bowl (Pampered Chef Double Boiler) with fork. Mix in baking powder & cocoa and set aside. 

Using a food processor or blender (Pampered Chef Manual Food Processor), chop 1/2 of the dates with 1 tbsp almond milk, then add to mixture in bowl. Repeat for the remaining dates. Dates should make a paste-like texture. After all of the ingredients are mixed in the bowl, it should look like this!

Next roll the dough into 1 inch timbits and set on cookie sheet (Pampered Chef Bar Pan), you may have to spray with cooking oil if pan is not non-stick.*This stoneware bar pan bakes cookies evenly without burning the bottoms!

Bake for 30 minutes at 350 degrees. Let cool and enjoy!!! They should be a little crispy on the outside and super soft on the inside. YUMMMM!!!!

Arbonne Shake Mix Ginger Cookies

Arbonne Shake Mix Ginger Cookies

Nothing beats homemade cookies during the holidays that are free of preservatives, processed flours and refined sugars. No Flour or butter in these little bites of holiday cheer! I am so excited to share these with my party guests ;)



-5 scoops Arbonne Vanilla Shake Mix
-1 tbsp ground ginger
-1 tbsp ground cinnamon
-1/2 tsp baking powder
-1 egg
-2 tbsp molasses
-2 tbsp unsweetened almond milk

Mix all ingredients in a medium bowl with a fork. Roll dough into 1 inch balls. Place on baking sheet, lined with parchment paper.

Bake at 350 degrees for 10-12 minutes. Makes 12 cookies.

Let cool and enjoy!!!

Power O's Cereal Squares

Power O's Cereal Squares

These chewy squares are easy to take for an on the go for breakfast or for a quick snack for either you or your active kids that need a little extra protein! This cereal is a great because it is gluten-free and a source of fiber.

This recipe makes 12 small squares, so you can eat 1 to 3 at a time! Made for busy people who need energy :)











Ingredients:
-1 mashed banana
-1 egg
-2 cups Love Grown Power O's cereal
-2 scoops IsoPlus Vanilla Whey Protein

-1/2 tsp cinnamon
-1 tsp baking soda
-1/4 cup raisins


Mix ingredients as shown above in a medium bowl. Pour batter into square pan, covered with wax paper. Bake at 350 degrees for 25-30 minutes.

Let cool and cut into squares.

Chocolate Protein Drop Cookies

Chocolate Protein Drop Cookies





 Because we all need a little chocolate with our protein!
















-1/2 avocado
-2 scoops chocolate ISO-Plus whey protein
-2 tbsp cocoa powder
-1 tsp baking powder
-1 cup oats
-1 egg
-*optional, few drops stevia sweetener
-semi sweet chocolate chips



Mash avocado, then mix all ingredients with fork until all the clumps are smooth in the batter. Using a spoon, drop batter on baking sheet lined with parchment paper. Place one chocolate chip on each cookie.






Bake at 350 degrees for 10-12 minutes. Makes 12-14 cookies.

Enjoy with a glass of almond milk or your post-workout protein shake ;)

Pumpkin Pop 'Ems

Pumpkin Pop 'Ems 

*vegan, wheat free, dairy free, egg-free, peanut-free*

These are the perfect 'pop 'em in your mouth' snack to 

 satisfy those carb cravings, energize 

your workouts or give you that sweet treat after a meal. 

Kids will love them because they are bite-size and quick!












Mix together all ingredients as shown in a medium bowl:

-3 scoops Arbonne Meal Replacement Shake Mix (vanilla)
-1/2 cup oats
-1 tsp cinnamon
-1/4 tsp nutmeg
-1/2 cup pure pumpkin
-2 tbsp sunflower butter
-3 tbsp raisins

Roll dough into 1 inch balls and place on a cooking sprayed baking sheet. Bake at 350 degrees for 15 minutes. Let cool and enjoy! Store extras in fridge for 2-3 days. Makes 10-12.

Black Bean Brownies

Black Bean Brownies

*Packed with PROTEIN, dairy free, sugar free & gluten free!

Mash:
-1 cup rinsed black beans
Mix ingredients with mashed beans in medium bowl with fork:
-2 eggs
-3 tbsp cocoa powder
-2 scoops chocolate vegan protein powder
-1 tsp baking powder
-1 cup unsweetened almond milk
*optional 1/4 cup semi sweet chocolate chips on top to add extra sweetness

***If you choose to use whey protein, use 3 scoops of powder and 1/2 cup almond milk since the whey is a finer powder

Spray glass baking dish with cooking spray oil. Bake at 350 degrees for 25-30 minutes.
Let cool, slice into squares and serve.
 Makes 12-16 brownies.

Frozen Protein Truffles

Frozen Protein Truffles 

I got this idea from making protein ice cream with avocado for the creamy texture and bananas for sweetness! Great after-dinner treat & easy to make!






Mash together with a fork:
-1/2 ripe avocado
-1 very ripe banana

Add:
-1 scoop vegan protein (or 2 scoops whey protein)
-1 tbsp cocoa
-1 tbsp unsweetened coconut milk

Mix together until smooth. The consistency should be very thick.
 Using a spoon, make little 'drops' and place on wax paper on to a baking sheet.
This recipe should make 10-12 truffles.

 Freeze for 1 hour. These can be kept in the freezer for about one week for best results :)

Dairy-free Coconut Chilled Chocolates

Dairy-Free Coconut Chilled Chocolates

*makes 12 vegan dairy-free frozen chocolate treats to satisfy that sweet tooth without trans fat or added sugar!

 1 tbsp dairy-free chocolate chips (Enjoy Life makes great ones!)

3 tbsp coconut oil

1 tbsp cocoa unsweetened powder

1 scoop chocolate vegan protein powder

Melt chocolate chips and coconut oil in a small bowl by heating in microwave for 45 seconds.

 Remove from microwave and mix in the cocoa and vegan protein powder with a spoon until smooth.



Pour chocolate mix into an oil sprayed mini cupcake tray (silicon works best). Freeze for 10 minutes. When chocolates have hardened and pop them out of the tray on to wax paper.

These are meant to enjoy right from the freezer and will melt in your mouth!

 If you don't want to eat them all at once, store them in the freezer in a sealed container.

YUM!

Sweet Potato Chocolate Cupcakes

Sweet Potato Chocolate Cupcakes

This mini treat will satisfy your chocolate craving or sweet tooth! Made without sugar, the sweetness of sweet potato, cocoa and stevia make a killer combination!

Batter:

-1/2 cup cooked mashed sweet potato

-1 egg white

-1 tbsp ground flax seed

-2 tbsp cocoa powder

-1/2 tsp baking powder

-2 scoops whey protein powder

Mix together all ingredients as listed above in medium size bowl with a fork until smooth. Spoon mixture into mini sprayed cupcake tins. Makes 10-12 mini cupcakes.

Bake at 375 for 10-12 minutes.

After cooled, take cupcakes out of the tins. They are great as is, but if you want that little extra chocolate.... There is icing!

Icing:

-1 tbsp cocoa powder

-1 tsp vanilla

-2 tbsp sunflower butter

-1 packet stevia

-2 tbsp unsweetened almond milk

-1 tbsp whey protein

Mix all ingredients in a small bowl. Ice each cupcake. If you have icing leftover you can keep it in the fridge for any of your other protein cakes ;)

Cookie Dough Bites

'Cookie Dough' Bites

Everyone gets those cravings for cookie dough! Here is a 'raw' version that you don't have to feel bad about popping in your mouth! Makes a great post-meal treat!

-2 scoops vanilla flavored protein powder (I used a vegan protein)

-1 tsp chia seeds

-2 tbsp cacao nibs

-1/3 cup oats

-*4-5 tbsp unsweetened almond milk

-3 tbsp sunflower butter

*depending on your protein powder you may need less/more milk.

Mix all ingredients together in a bowl and roll into small dough balls. Makes approximately 20. Refrigerate and put in a sealed container.

Vegan Protein Cookies

                         Vegan Protein Cookies

*source of fiber, protein, healthy fats, antioxidants & a sweet treat!

-1 cup mashed sweet potato
-1 tbsp coconut flour
-1 tbsp cocoa
-1 scoop vanilla vegan protein powder (sweetened with stevia)
-1 tsp baking powder
-1/4 cup sunflower butter

Mix all ingredients in a bowl and roll dough into small (1inch) balls. Place on sprayed baking sheet.
Bake at 375 for 10-15 minutes. Makes 12-15 cookies.

Pumpkin Protein Brownies

Pumpkin Protein Brownies

-1 cup pure pumpkin
-1/2 cup egg whites
-1/4 cup cocoa
-1 cup unsweetened coconut milk
-4 tbsp coconut flour
-1 tsp baking powder
-3 cups chocolate whey protein
-1 packet stevia

Mix all ingredients together in a large bowl. Pour into sprayed square glass dish (9x9) and bake at 350 for 40 minutes.

Top with Marshmallow Dip Icing after cooled. Makes approximately 16 brownies.

Marshmallow Dip Icing:
-1/3 cup Walden Farms Marshmallow dip (sugar-free)
-1 tbsp cocoa
-1 tbsp unsweetened almond milk

Guacamole Easter Eggs

Guacamole Easter Eggs

-dozen eggs
-2 avocados
-4 egg yolks
-1/4 cup low-fat whipped dressing
-1 tbsp lemon juice
-paprika

Boil eggs and peel off shells. Cut each egg in half, removing yolks and place white halves into a serving dish. Mix avocados, 4 yolks, dressing and lemon juice in large bowl. Fill each egg white half with a spoonful of 'guacamole' and sprinkle with paprika.

Protein Cinnamon Timbits

Protein Cinnamon Timbits

 -1 scoop vanilla whey protein powder
-1 tsp vanilla
-1 tsp cinnamon
-2 tbsp coconut flour
-4 tbsp sunflower butter
-2 eggwhites
-1/2 tsp baking powder

Roll dough into balls and bake at 350 for 8-10 minutes

Guilt-free Chocolate Truffles

Guilt-free Chocolate Truffles

2 scoops whey protein powder (chocolate or vanilla)

2 tbsp cocoa

½ cup puffed rice cereal

3 tbsp sunflower butter (crunchy or smooth)

¼ cup unsweetened almond milk

*optional : few drops coconut or peppermint extract 

Mix ingredients in bowl in order that they are listed. Roll into 1 inch in diameter balls. Makes 7-10 balls. Store in refrigerator and eat within one week.