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For the cookies
▪ 1 cup chocolate vegan Shakeology
▪ 1½ Tbsp unsweetened shredded coconut
▪ 3 Tbsp unsweetened cocoa powder
▪ 2 drops peppermint oil
▪ ½ tsp agave or stevia
▪ ¼ cup + 1 Tbsp coconut oil, melted
▪ 2 Tbsp unsweetened almond milk
For the chocolate coating
▪ ½ cup chocolate chips
▪ 1 tsp coconut oil
Instructions
1. In a larger bowl, mix together Shakeology, cocoa powder, coconut, peppermint, liquid stevia/agave and melted coconut oil. Stir until just combined. Then add in the almond milk and mix well until smooth.
2. Press a heaping teaspoonful of this mixture into a muffin tin (I used a cookie scoop). Press it down to pack it in firmly.
3. I used a regular muffin tin, but if you have a silicone muffin tin, that would be a better choice, as I found mine a bit tricky to get out of the pan. You could also line your tins with paper liners, parchment paper or plastic wrap to make them pop out more easily.
4. Place the muffin tin in the freezer and freeze for about 10 minutes.
5. Meanwhile, melt the chocolate and coconut oil together over the stove, or in short increments in the microwave.
6. Line a cookie sheet with parchment paper or tin foil. Once the cookies come out of the freezer, pop them out of the pan, and drizzle a spoonful of chocolate over the flat side of the cookie (the bottom). Place on the cookie sheet to set and do this until you’ve coated all 12 cookies.
7. Place to set in the freezer again. Once set, feel free to remove them from the cookie sheet and place in an airtight container. These are to be stored in the freezer, and can be eaten directly from the freezer.
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Snack Protein Bar
Want to try your hand at making your own fruit and nut–based snack bar? In just a few minutes, you can create a healthy, customizable snack to help you eat right when you're on the go.
Thanks to a date or prune base, these bars are rich in potassium, an electrolyte that is essential for healthy muscle function (including the most important muscle, the heart!). The nuts and seeds provide protein as well as good-for-you monounsaturated fats and/or omega-3 fatty acids. And the high fiber content will help keep you regular. Want to really kick up the nutritional wow factor? Add a couple scoops of your favorite Shakeology.
Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Yield: 12 servings, 1 bar each
Ingredients:
• 1 cup pitted whole dates or prunes for the base
• 1 cup dried fruit
• 1 cup nuts and seeds
• 2 scoops Shakeology (optional)
- optional flair (see end of recipe)
Preparation:
1. Combine equal parts dates or prunes, dried fruits, nuts, Shakeology, and seeds in the bowl of a food processor.
2. Process for 1 to 2 minutes. Check to make sure all ingredients are breaking down into smaller pieces; scrape sides of bowl as needed. Process 2 to 3 minutes more until ingredients form tiny crumbs that come together into a loose ball.
3. Turn out the Snack Bar mixture onto a square of cellophane (or an 8" x 8" baking dish). Press into a flat disc.
4. Cover tightly and refrigerate one hour.
5. Cut into 12 bars. Store in the refrigerator.
Choose one or more from each:
1 CUP BINDING FRUIT (these will give your bars the best texture)
Dates
Prunes
1 CUP DRIED FRUIT
Dried apricots
Dried figs
Raisins
Dried cranberries
Dried blueberries
Dried cherries
1 CUP RAW NUTS OR RAW SEEDS
Flaxseeds
Chia seeds
Pepitas
Sunflower seeds
Almonds
Walnuts
Peanuts
Cashews
Sesame seeds
Coconut
OPTIONAL FLAIR
1/2 tsp. rum extract
1/2 tsp. cinnamon
1 Tbsp. honey
1/2 tsp. vanilla extract
1–2 oz. dark chocolate chips
2 tsp. grated fresh ginger
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SHAKEOLOGY PIE RECIPE!!
* 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
* 1 scoop Shakeology
*Optional banana
* healthy crust (graham cracker or your own healthy recipe
*Optional crushed nuts
1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
2.Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
3.To make thick cashew cream, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
4. Put Shakeology (and optional banana if you wish) in the blender and blend on high.
5. Spoon into crust
6. Decorate with nuts or banana slices.
THIS IS DELICIOUS!!
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Satisfy your chocolate and mint craving with this frozen treat.
Total Time: 1 hr., 10 min.
Prep Time: 10 min.
Yield: 2 servings
Total Time: 1 hr., 10 min.
Prep Time: 10 min.
Yield: 2 servings
Ingredients:
• 2 scoops Vegan Chocolate Shakeology
• 1 cup skim milk
• 1 to 2 drops peppermint oil
• 6 to 8 ice cubes
• 2 scoops Vegan Chocolate Shakeology
• 1 cup skim milk
• 1 to 2 drops peppermint oil
• 6 to 8 ice cubes
Preparation:
1 Place all ingredients in blender and blend until mixture is very thick.
2. Pour into container and freeze for 1 hour.
1 Place all ingredients in blender and blend until mixture is very thick.
2. Pour into container and freeze for 1 hour.
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Chocolate Shakeology Pudding for breakfast
1 cup Almond milk
1/2 banana
1 Scoop of Vegan Chocolate Shakeology
ice
Blend until smooth
YEP, it's that easy to have HEALTHY FOOD!!
Option: add 1 tesp of peanut butter power, I like Jiff Power, for a "reese peanut butter cup.
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