Hot Honey Coconut Protein Bites
Ingredients
½ cup clean Peanut Butter (no added oils or sugars)
¼ cup Hot Honey
½ cup Shredded Coconut
1 Scoop Vanilla Life Shake
Roll in shredded coconut for a tasty twist on protein. This is great for parties, snacks or dessert. Sneak protein anywhere you can! All my clients come to me lacking protein, but overly consuming carbs. Carbs aren’t the enemy, but protein isn’t either!
Yields: 14 cookies
These cookies taste just like their namesake! Lots of sweet carrots coupled with the hearty oats and cinnamon makes them absolutely irresistible. Store leftovers in an airtight container on the counter for up to a week… If they last that long
Ingredients:
1 cup instant oats
¾ cup whole wheat flour (or GF*)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg
1 tsp vanilla extract
½ cup pure maple syrup
¾ cup peeled & grated carrots ~1 small - medium
Directions:
1. In medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill dough 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of cookie dough.)
2. Preheat oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
3. Drop cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (They don't spread much) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Will you try these? What tweaks would you make? I love carrot cake without nuts so I really like these!
In today's fast-paced world, finding a nutritious meal that fits with busy lifestyles can be challenging. Enter Life Shake, the perfect solution for those seeking convenience without compromising nutrition. Packed with a balanced blend of plant-based protein, healthy carbohydrates, and beneficial fats, Life Shake is designed to be your go-to meal replacement.
Complete Nutrition: Each serving of Life Shake contains 20 grams of protein, the minimum required for Muscle Protein Synthesis (MPS). Those looking to maintain or build muscle, support weight loss, or simply enjoy a nourishing meal, this is your meal ticket, literally. And no artificial ingredients.
Balanced Macros: Life Shake doesn’t just stop at protein. With the right balance of carbs and fats, it provides sustained energy throughout the day and helps fuel you for a workout, or help you recover afterwards..
Easy to Prepare: No more complicated recipes or time-consuming meal prep. Just mix Life Shake with 1 cup water or your favorite milk alternative (I like SILK unsweetened almond milk), and you’ve got a delicious meal ready in seconds. It’s perfect for busy mornings, quick lunches, or nutritious snacks. I love to blend mine with a banana, 1 TBSP Nut butter (I usually use peanut butter) and 1 cup ice.
Versatile Flavor Options: Life Shake comes in a variety of flavors, all equally amazing. We have creamy vanilla to rich chocolate, to fruity strawberry.
Dietary-Friendly: Whether you're vegan, gluten-free, or simply looking to reduce your intake of animal products, Life Shake fits seamlessly into your dietary preferences.
Incorporating Life Shake into our daily routine is convenient, helps us hit our Macros and is budget friendly. When my husband doesn’t grab a shake, he tends to spend $11-13 on breakfast at work. This is $4 blended or even less with just Almond Milk.
Let me know what questions you have or if you want to try this for 35% off, reach out.
Level up your nutrition game with high protein, or less sugar recipes, like this Truffle-Like No Bake Brownies. I promise you can sneak protein in, in so many ways and no one will notice.
Servings 12
Ingredients
12 large pitted medjool dates
½ cup clean nut butter (means no added sugar or oil)
¼ cup unsweetened cocoa powder
¼ tsp. sea salt (or Himalayan salt)
¼ cup dark chocolate chips (but no one is the boss of you :) - you measure that with your heart)
¼ tsp. extra-virgin olive oil
¾ tsp. flakey salt
Instructions
1. Add dates, almond butter, cocoa powder, and sea salt to a food processor; cover. Process until smooth.
2. Line an 8 x 5-in. loaf pan with parchment (leave a little hanging over the sides to lift the brownies out); press date mixture evenly into pan. Freeze for 30 minutes.
3. While the mixture is freezing, add chocolate chips and oil to a heatproof bowl; set over a pan of simmering water. Stir occasionally, until chocolate is fully melted; set aside.
4. Remove pan from freezer; top with melted chocolate. Sprinkle with flakey salt.
5. Let chocolate set for 1 minute; lift brownies out of pan. Cut into 12 equal pieces.
Here’s another great recipe! 💝 This one is ALL the chocolate (you’re welcome) and won’t break the meal plan bank. Let’s try it!
Servings: 12
Ingredients
2 Tbsp. reduced-fat milk
1 container firm (or silken) tofu
4 scoops chocolate Life Shake
½ cup peanut butter
2 large bananas, cut into chunks
1 Tbsp. honey
1 whole-wheat graham cracker pie crust
Instructions
Place milk, tofu, protein powder, peanut butter, bananas, and honey in a blender; cover. Blend until smooth. Pour tofu mixture into pie crust; refrigerate for at least one hour, or until firm. Cut into 12 servings. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
I’m so excited to share sweet treats that are nutritious and delicious this month! A sweet treat, a chocolate moment, and a scoop of goodness that feels like a warm hug… all here and all a part of your meal plan!
First up, chocolate peanut butter ice cream! Yup, believe it. 🍫
This is the ice cream you’ve been waiting for — rich, creamy, with just the right amount of sweetness, made from just four ingredients that get smooth and creamy just like the soft-serve ice cream of your dreams!
Servings: 2
Ingredients
1 large banana, cut into chunks
½ cup unsweetened almond milk
2 scoops chocolate protein powder
2 Tbsp. all-natural smooth peanut butter
Instructions
Place the banana in a plastic bag; freeze for 4 hours, or until completely frozen. Place almond milk, protein powder, banana, and peanut butter in a blender (or food processor); cover and blend until smooth.
Divide ice cream evenly between 2 serving bowls; serve immediately.
Here is a new dessert that is protein packed, but no one will know. The name alone piqued my curiosity!
Servings: 4
FOR CRUST:
6 pitted dates
⅓ cup quick oats
⅓ cup unsalted pistachios
FOR FILLING:
2 cups reduced-fat plain Greek yogurt
¼ cup + 1 Tbsp. chocolate Life Shake (soy or plant based will do)
3 Tbsp. cornstarch
1 Tbsp. liquid stevia
¼ tsp. sea salt / Himalayan salt
½ cup sliced strawberries
2 Tbsp. chopped cacao nibs
Instructions:
1. To make the crust, add dates, oats, and pistachios to a food processor; pulse until well combined. Texture will be crumbly but should hold together when pinched. Use fingertips to press mixture into the bottom of an 8-inch springform pan; set aside.
2. To make filling, add yogurt, protein powder, cornstarch, stevia, and salt to a food processor; blend on high, scraping down sides once, for 2 minutes, or until super-smooth.
3. Spread yogurt mixture over crust. Press strawberries into top; sprinkle with cacao nibs.
4. Refrigerate for 2 hours, or up to overnight.
5. To serve, run hot water over a butter knife; slide the butter knife around the edge of the springform pan to release the pie. Release springform ring; slice pie into 4 equal pieces. Refrigerate leftovers in an airtight container for up to 4 days.
Here’s a Life Shake makeover? A few of you reached out to share how much you love LIfe Shakes, and you only add water and shake it up. While that is fine, you are missing out friend. Blending your shakes is a whole other level and if you’re worried about drinking it later, rest assured it’ll still be good hours later if you store it in a Yeti or Stanley insulated container. This cookie recipe is DELICIOUS and nutritious - Yes, please!
Servings: 15
Ingredients:
1 cup dry instant oats
½ cup GF all-purpose flour
2 scoops Vanilla Chai Life Shake (or Vanilla if you have that!)
1½ tsp. baking powder
¼ tsp. sea salt (or Himalayan salt)
1 large egg
¼ cup + 1 Tbsp. unsweetened almond milk
2 Tbsp. coconut oil
1 tsp. pure vanilla extract
¼ cup pure maple syrup
3 Tbsp. dark chocolate mini-chips
Homemade coconut whip cream or low-fat, light whipped topping (opt, I omit this)
Instructions:
1. Preheat the oven to 325˚ F and line the baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, protein powder, baking powder, and salt.
3. In a separate bowl, whisk together egg, almond milk, oil, and extract. Stir in maple syrup.
4. Add liquid mixture to dry mixture, stirring just until incorporated. Gently fold in chocolate chips.
5. Drop cookie dough into 15 round scoops and flatten to desired thickness.
6. Bake for 11 to 14 minutes.
7. Cool on sheet for 1 minute before transferring to wire rack.
8. Eat a cookie as is or sandwich two together with whipped cream in the middle for a really tasty treat!
You asked for a vegan cookie recipe, so here it is! You can use clean ingredients and they taste GOOD too!
Here’s a remix of the traditional sugar cookie recipe, without the heaps of white sugar, butter, and wheat flour. They have only 7 ingredients and are super easy to make!
Servings: 12 cookies
Ingredients
Nonstick cooking spray
1 cup almond flour, sift after measuring
1 dash sea salt (or Himalayan Salt)
1 dash baking soda
2 Tbsp. pure maple syrup
1 Tbsp. extra virgin organic coconut oil, melted
1 tsp. pure vanilla extract
2 tsp. unsweetened almond milk
Parchment paper
Instructions
1. Preheat the oven to 325° F. Lightly coat a large baking sheet with spray. Set aside.
2. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
3. Combine maple syrup, oil, and extract in a small bowl; mix well.
4. Add maple syrup mixture to almond flour mixture. Add milk slowly; mix to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm. Cut the log into twelve slices. Spread slices out on a prepared baking sheet.
5. Bake for 8 to 10 minutes, or until set.
6. Cool for 10 minutes on a baking sheet. Loosen with metal spatula, remove from sheets and cool completely on a wire rack (or on parchment paper).
Ready for a trip down memory lane? Oatmeal raisin cookies are like taking a bite of nostalgia; so let’s give them a healthy holiday spin by using vanilla Life Shake in this recipe!
Instead of a ton of sugar and butter, our oatmeal raisin cookies contain pure maple syrup for a subtle sweetness and almond butter and Life Shake for creaminess. And of course, oatmeal and raisins remain the stars of the show.
Servings: 24 cookies
Ingredients
Parchment paper
1½ cups dry rolled oats
½ cup all-natural almond butter
4 scoops vanilla Life Shake
⅓ cup unsweetened almond milk
2 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
½ cup raisins
Instructions
1. Line a large baking sheet with parchment paper; set aside.
2. Add oats, almond butter, Life Shake, almond milk, maple syrup, and extract to a large mixing bowl; stir until cookie dough consistency is reached.
3. Add raisins; gently fold to incorporate.
4. Form dough into 24 (1-inch) balls; place on parchment paper. Flatten into cookie shape. Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 weeks.
Whenever I tried to lose weight in the past, the first thing that would go would be my sweets, breads, cake, etc. Typically these contain highly processed ingredients and lots of sugar, so it’s a good move. But, cutting them out completely left me with even MORE cravings, ultimately feeling like I had to go “all or nothing”, and… fail again.
Here’s to NO RESTRICTIONS and choose delicious treats we love AND are good for us in 2023!
Servings: 6
FOR COFFEE CAKE:
Nonstick cooking spray
1½ cups all-purpose gluten-free flour
½ cup coconut flour
2 Tbsp. brown sugar (or coconut sugar)
1½ tsp. baking soda
2 tsp. ground cinnamon, divided use
¼ tsp. sea salt (or Himalayan salt)
3 cups reduced-fat cottage cheese
8 large egg whites (approx. 1 cup)
2 tsp. pure vanilla extract
1 tsp. liquid stevia (optional)
1 Tbsp. unsweetened cocoa powder
FOR TOPPING:
¼ cup rolled oats
3 Tbsp. chopped unsalted pecans
2 Tbsp. brown sugar (or coconut sugar)
2 Tbsp. unsalted organic butter (or coconut oil), melted
1 tsp. ground cinnamon
Instructions:
1. Preheat the oven to 350° F.
2. To make coffee cake, lightly coat an 8 x 8-inch baking dish with spray; set aside.
3. Add gluten-free flour, coconut flour, brown sugar, baking soda, 1 tsp. cinnamon, and salt to a medium mixing bowl; stir to combine.
4. Add cottage cheese, egg whites, extract, and stevia (if desired) to a blender; cover. Blend until smooth.
5. Pour cheese mixture into flour mixture; mix until a thick batter forms.
6. Pour half of the mixture into the prepared baking dish; use a spatula to spread evenly into corners.
7. Add cocoa powder and remaining 1 tsp. cinnamon to a sifter (or wire mesh strainer) held over the baking dish; sift to evenly coat.
8. Spoon remaining batter over top, using a spatula to spread evenly into corners.
9. To make topping, add oats, pecans, brown sugar, butter, and cinnamon to a small mixing bowl; stir to combine. Sprinkle evenly over batter.
10. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Let cool for 5 minutes. Slice into 6 equal pieces.
11. Refrigerate leftover coffee cake in an airtight container for up to 4 days. Heat gently before serving, if desired.
Christmas Day may be over, but the holiday season is still in full swing! Our final cookie recipe is perfect for any celebration, and would pair perfectly with a glass of sparkling tomorrow 🥂 These Raspberry-Filled Cookie Bites are based on the classic French macaron recipe, and feature all-natural ingredients with the taste of a French bakery!
Servings: 9 servings
Ingredients
1 cup fresh (or frozen) raspberries
¾ cup + 2 Tbsp. water, divided use
¼ cup raw honey
2 large egg whites (¼ cup)
½ tsp. pure vanilla extract
½ cup sifted almond flour
Instructions
1. To make raspberry filling, combine raspberries and ¾ cup water in small saucepan; cook, over medium-high heat, stirring occasionally, for 10 to 12 minutes, or until berries have broken down and liquid becomes slightly thicker. Refrigerate to cool.
2. To make meringue, place honey and remaining 2 Tbsp. water in small saucepan; cook, over medium-high heat, stirring occasionally, until mixture reaches 240° F with a candy thermometer.
3. While honey mixture cooks, place egg whites in a clean, large metal mixing bowl; beat until soft peaks are formed. Set aside.
4. When the honey mixture reaches 240° F, transfer it into a clean, heat-resistant pouring vessel (like a glass measuring cup).
5. Slowly add honey mixture (in a thin stream) to egg whites, whisking vigorously until completely mixed.
6. Add extract; continue whisking vigorously until the meringue forms stiff, glossy peaks.
7. Gently fold in almond flour; mix until well blended. Set aside.
8. Preheat the oven to 300° F. Line two baking sheets with parchment paper. Set aside.
9. Transfer meringue mixture into a large resealable plastic bag (or pastry bag). Squeeze out any excess air and seal the bag. Cut off about ½-inch of the bottom corner of the bag.
10. Pipe out thirty-six 1-inch rounds, evenly spaced. Firmly tap each baking sheet against the kitchen counter a few times to release any air bubbles.
11. Let cookies rest for 30 minutes prior to baking.
12. Bake for 18 to 20 minutes, or until cookies have risen about an inch. Remove from the oven. Cool before removing from parchment paper.
13. Evenly divide raspberry filling on the flat side of eighteen cookies. Top each cookie with the flat side of a second cookie to make a sandwich.
These delicious, bite-sized thumbprint cookies can be enjoyed all year long! This cookie recipe has a strong almond flavor and swaps out the traditional jellied center for a real, whole, dried apricot. Yum!
Servings: 24 cookies
Ingredients
1 cup all-natural almond butter
1 tsp. pure almond extract
1 cup dry quick-cooking rolled oats
½ cup honey
1 cup vanilla Life Shake
24 dried apricot halves
Instructions
1. Combine almond butter, extract, oats, honey, and Life Shake in a medium bowl; mix well with a spatula or clean hands.
2. Roll mixture into 24 balls, each about 1 inch in size. Flatten each slightly so that it is shaped like a traditional cookie. Make an indent in the middle of each of the cookies. Place one dried apricot in the center of each cookie before cooling in the refrigerator.
3. Refrigerate for at least one hour before serving.
4. Serve immediately, or store in an airtight container in the refrigerator for up to five days.
What other dried fruits would you think of using?
I’m sorry if I’ve overloaded you with desserts this season, but the good thing is mine have been healthy-ish. :) This recipe comes together in under 30 minutes, but has the flavors of you baking all day long! I love when I get to impress without exhausting myself! Yes, Please!!!
Chocolate Life Shake is the key — it blends perfectly with ricotta cheese to create a creamy, chocolatey foundation for these cookies, with a tablespoon of orange zest adding a bright, light flavor to each mouthful.
Servings: 10 Servings
Ingredients
Parchment paper
½ cup almond flour
4 scoops chocolate Life Shake
1 tsp. baking powder
1 cup part-skim ricotta cheese
¼ cup unsweetened almond milk (or unsweetened oat milk)
1 large egg
1 tsp. pure vanilla extract
3 Tbsp. semi-sweet chocolate chips
1 tsp. coconut oil
1 Tbsp. finely grated orange peel (orange zest)
Instructions
1. Preheat oven to 350° F. Line a large baking sheet with parchment paper; set aside.
2. Add almond flour, Life Shake, and baking powder to a small mixing bowl. Stir until mixed; set aside.
3. Add ricotta, almond milk, egg, and extract to a medium mixing bowl; stir until combined.
4. Add dry mixture to wet mixture; stir until combined. Shape into 10 equal balls, approximately 2 Tbsp. each; arrange on a prepared sheet. Gently flatten each ball by pressing with the back of a spoon.
5. Bake for 12 minutes. Set aside on a baking sheet for 1 minute; transfer to a cooling rack.
6. While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted. Drizzle chocolate evenly onto cookies. Sprinkle it with orange peel.
7. Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.
Where are my candy corn lovers at? This is a love/hate treat, but this trick puts a healthy spin on the COLORS of candy corn, without all the artificial sugar. Here’s the Candy Corn Parfait - a perfect dessert to serve up on Halloween.
Ingredients
1 cup coconut cream, unsweetened (chill in fridge overnight or in the freezer for 1 hour)
1 tbsp pure maple syrup
1 pinch sea salt
½ tsp pure vanilla extract
20 oz canned pineapple chunks in juice, drained
2 cups canned manadarin oranges, drained
8 pieces candy corn
Instructions
Remove all liquid from coconut cream.
Place coconut cream, maple syrup, salt, and extract in a large mixing bowl; beat with a mixer until stiff peaks form. Set aside.
Spoon pineapple evenly into the bottom of 8 clear glasses; then, arrange the mandarin oranges evenly on top.
Top each glass with a dollop of whipped coconut cream + a piece of candy corn and serve!
This recipe makes 8 servings.
Try this delicious swap for a tasty seasonal treat for after school snacks, sporting events, or as breakfast with a side of plain greek yogurt flavored with cinnamon and vanilla. My entire family loved these Pumpkin Spice Latte Energy Balls and I love that they’re all-natural, with none of the mystery ingredients packed into store bought pumpkin treats! That’s not good for any of us!
Ingredients
1 cup all-natural smooth almond butter
¼ cup honey
¾ cup dry rolled oats
½ packet of Cafe Latte life shake
½ packet of Pumpkin Spice life shake (don’t have it? Use a full scoop of Cafe Latte + 1 tsp. Pumpkin spice mix)
½ cup sliced almonds
Instructions
Combine almond butter, honey, oats, life shake, and almonds in a medium bowl; mix well with clean hands or a rubber spatula.
Shape mixture into 24 small balls; place in an airtight container.
Put in the fridge for at least 1 hour before serving.
Eat immediately or store in an airtight container in the fridge for up to 5 days.
This recipe makes 12 servings (2 energy balls per serving).
This is my most requested recipe of August. It's no surprise when 2 of the 4 ingredients are peanut butter and chocolate. That is never wrong! These are also Gluten Free, Dairy Free (depending on the Chocolate Chips you use), and Nut Free (use Sunflower Butter if this is a requirement)! This is very allergy friendly so it's been a hit with 100% that have tried it! The original recipe is HERE.
.
New ingredient list (directions are the same):
1 cup quick oats (don’t use old fashioned)
2 scoops Life Protein (adds 20g protein) can be chocolate or vanilla, but I’ve always used vanilla
2 TBSP Pumpkin Seeds (any seeds are fine)
1 cup Nut Butter of choice (I used ½ almond butter, ½ peanut butter because that’s what I had on hand)
¼ cup honey
2 TBSP pure maple syrup (NO LITE syrup here, if you don't have PURE maple syrup, use extra honey or agave instead)
½ cup Chocolate chips of choice (choose DF if that's your goal)
Enjoy and let me know if you make these! If you have any questions, post them below.
You can make these “bars” or “balls”. Now that school is back in session I am rolling balls more so I can take them to the bus stop and they can eat on the way to sport a little quicker.
If you’re someone who believes that the magic of unicorns exists, then you’re my people 🦄 This recipe recreates the magic of a unicorn without any mystery - you probably have most of the ingredients in your kitchen already!
Unicorn Bark looks decadent and delicious, but is made from protein powder, yogurt, and fresh fruit! A win, win for you and the whole family 🙌
Ingredients
Parchment paper
2¼ cups reduced-fat (2%) plain yogurt, divided use
6 scoops vanilla Life Shake, divided use
4½ tsp. honey, divided use
½ cup medium strawberries, chopped
½ cup fresh blueberries
½ cup chopped mango or pineapple
¼ cup + 2 Tbsp. unsweetened shredded coconut
Instructions
Line 13 x 9-inch pan with parchment paper. Set aside.
Place ¾ cup yogurt, 2 scoops Life Shake, 1½ tsp. honey, and strawberries in a blender; cover; blend until smooth. Place in a medium bowl. Set aside
Place ¾ cup yogurt, 2 scoops Life Shake, 1½ tsp. honey, and blueberries in a blender; cover; blend until smooth. Place in a medium bowl. Set aside
Place remaining ¾ cup yogurt, remaining 2 scoops Life Shake, remaining 1½ tsp. honey, and mango in a blender; cover; blend until smooth. Place in a medium bowl. Set aside.
Place large dollops of strawberry mixture randomly around the prepared baking sheet. Repeat with blueberry and mango mixtures, making sure dollops are touching. Gently swirl through yogurt mixtures with a knife in a circular motion to create marbling. Sprinkle top with coconut.
Cover with plastic wrap. Freeze for two hours, or until firm, then cut (or break) into bite-sized pieces. Serve immediately, or freeze in an airtight container for up to five days until ready to eat.
Servings: 6
I am wrapping up our Sweet Treat series with the sweetest, summer treat of them all - ice cream! This peanut butter ice cream is made from all-natural peanut butter, unsweetened almond milk, and chocolate Life Shake. The gluten-free, mini cookies are sweetened with just two tablespoons of maple syrup and can be paired with any ice cream you like!
For today, though, we’re keeping things peanut buttery and delicious 😋
Ingredients
Ice Cream
3 Tbsp. unsweetened almond milk
1 large banana, frozen, cut into chunks
2 Tbsp. all-natural peanut butter
2 scoops chocolate Life Shake
Cookies
1 cup almond flour (sift after measuring)
1 dash sea salt or Himalayan salt
1 dash baking soda
2 Tbsp. pure maple syrup
1 Tbsp. extra virgin organic coconut oil, melted
1 tsp. pure vanilla extract
2 tsp. unsweetened almond milk
Parchment paper
Instructions
For Ice Cream
Place almond milk, banana, peanut butter, and Life Shake in a food processor (or blender). Process until smooth. Immediately freeze and store in a tightly covered container for up to five days until ready to eat.
For Cookies
Preheat the oven to 325° F. Lightly coat a large baking sheet with spray. Set aside.
Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
Combine maple syrup, oil, and extract in a small bowl; mix well.
Add maple syrup mixture to almond flour mixture. Add almond milk, mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.
Cut the log into twelve slices. Spread slices out on a prepared baking sheet. Bake for 8 to 10 minutes, or until set. Cool for 10 minutes on a baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).
For Ice Cream Sandwiches
Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies. Freeze for one hour; serve immediately.
Servings: 6
For me, the only thing sweeter than summertime is summertime + a sweet treat in hand! I pulled out a few of my favorite sweet recipes to try this month, and I think I did a pretty fabulous job, if I do say so myself! 🤤
First up,
Ingredients
2 whole-wheat graham crackers (1 cracker sheet each), broken into large pieces
1 large ripe banana, mashed
½ cup all-natural almond butter
2 Tbsp. unsweetened cocoa powder
8 scoops Life Shake chocolate (divided use)
¾ cup part-skim ricotta cheese
2 scoops vanilla Life Shake
2 - 3 drops marshmallow flavor (optional, available at specialty baking stores)
3 Tbsp. extra-virgin organic coconut oil melted
Instructions
Place graham crackers in a food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.
Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in the bottom of the pan. Set aside.
Combine banana, almond butter, cocoa powder, 4 scoops chocolate Life Shake, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.
Press chocolate mixture into the prepared pan. Cover with plastic wrap and press down to flatten into a pan. Refrigerate for 1 hour to set.
Place cheese, 2 scoops vanilla Life Shake, and marshmallow flavor in a food processor (or blender); process until smooth and well blended.
Evenly spread cheese mixture over chocolate mixture. Set aside.
Combine remaining 4 scoops chocolate Life Shake and oil in a small bowl; mix until smooth.
Evenly spread mixture over cheese mixture. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into the top. Refrigerate for 1 hour, or until set. Then, cut into twelve bars and serve! Enjoy immediately, or store in an airtight container in the refrigerator for up to three days.
Servings: 12
