𝐀𝐥𝐥𝐞𝐫𝐠𝐞𝐧-𝐅𝐫𝐞𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐢𝐩 𝐂𝐨𝐨𝐤𝐢𝐞𝐬⁣

𝐘𝐞𝐬 𝐠𝐥𝐮𝐭𝐞𝐧-𝐟𝐫𝐞𝐞! 𝐄𝐠𝐠-𝐟𝐫𝐞𝐞! 𝐍𝐮𝐭-𝐟𝐫𝐞𝐞! 𝐃𝐚𝐢𝐫𝐲-𝐅𝐫𝐞𝐞! ⁣𝘛𝘏𝘌𝘚𝘌 𝘈𝘙𝘌 𝘛𝘏𝘌 𝘉𝘌𝘚𝘛 𝘊𝘖𝘖𝘒𝘐𝘌𝘚 𝘌𝘝𝘌𝘙⁣!

Ingredients:

• 1 1/2 cups gluten-free 1:1 baking flour blend (we use used high protein lupin flour) ⁣

• 1 1/2 teaspoons kosher salt⁣

• 1/2 teaspoon baking soda⁣

• 1/2 teaspoon baking powder⁣

• 1/2 cup coconut oil ⁣

• 1/2 cup packed brown sugar⁣

• 1/2 cup granulated sugar⁣

• 1/3 cup water, room temperature⁣

• 1 to 2 Tablespoons vanilla extract⁣

• 1 2/3 cups (10-oz. pkg.) Simply Delicious Semi-Sweet Chocolate Morsels by NESTLÉ® TOLL HOUSE®⁣
  ⁣

  Directions:

• Bake at 350 for 10 minutes! Convention ovens check after 8 mins!
  
  

Chocolate Peppermint Muffins

Indulge your sweet tooth with these chocolate peppermint muffins, made with good-for-you ingredients.

Ingredients

• 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

• 3 large eggs

• ½ cup raw honey

• ⅓ cup unsweetened cocoa powder

• 1 tsp. baking soda

• 3 Tbsp. coconut oil, melted

• ½ tsp. pure peppermint extract

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

4. Place batter in a medium bowl.

5. Divide batter among 12 prepared muffin cups.

6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

7. Cool completely and enjoy!

Lemonade Popsicles

What's more refreshing than lemonade on a hot summer day? We've created an easy recipe for lemon popsicles using just three ingredients.

Ingredients

• 1½ cups water divided use

• 3 Tbsp. raw honey

• ½ cup fresh lemon juice

Instructions

1. Heat ½ cup water and honey in small sauce pan over medium-high heat; cook, stirring frequently, for 5 minutes or until well blended. Cool to room temperature.

2. Combine honey mixture and lemon juice in a bowl or pitcher. Gradually add remaining water to desired taste.

3. Pour evenly into four ice pop molds; freeze for at least four hours, or until set.

Blueberry Chocolate Birthday Truffle Balls

There’s no better way to celebrate a milestone birthday (or any birthday, really!) than with a sweet treat.

Ingredients

• 1 oz. freeze-dried blueberries

• 2 scoops Chocolate (or Chocolate Vegan) Shakeology

• ¼ cup almond flour

• 1 medium cooked white sweet potato, cut into chunks

• ¼ cup reduced-fat (2%) plain Greek yogurt

• 2 Medjool dates, pitted, chopped

• 1 tsp. pure butter extract (optional)

• ¼ cup unsweetened cocoa powder

Instructions

1. Place blueberries, Shakeology, and almond flour in food processor; pulse to blend, or until blueberries are finely ground. 

2. Add sweet potato, yogurt, dates, and extract (if desired); pulse to blend. 

3. Place cocoa powder in a small bowl. Scoop 1 Tbsp. of blueberry mixture and roll into balls.

4. Place balls in bowl, rolling in cocoa powder to coat. 

Recipe Notes

• Freeze-dried fruit can be found at your local supermarket (Trader Joe’s has a great selection) or purchased online. No blueberries? Try a different freeze-dried fruit in the same amount, like bananas, dragon fruit, or strawberries.

• Substitute freeze dried raspberries for blueberries.

• Can’t find white sweet potato? You can also use yams. White sweet potato lends color to the truffle balls, but you can also use your meal-prepped sweet potato.

Shakeology Chocolate Peanut Butter Oat Bars

The classic flavors of chocolate and peanut butter meld together in this brownie-like treat.

Ingredients

• 2 scoops Chocolate Shakeology
• ½ cup dry old-fashioned rolled oats
• ½ cup all-natural peanut butter
• ½ large ripe banana mashed
• Nonstick cooking spray

Instructions

1. Combine Shakeology and oats in a large bowl; mix well.

2. Add peanut butter and banana; mix well with a spatula (or clean hands).

3. Place in an 8 x 8-inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Freeze for 3 hours.

4. Cut into eight bars.

Flourless Brownie Muffins

These dark chocolate flourless brownie muffins are delicious and surprisingly healthy.

Ingredients

• 1 15-oz. can chickpeas drained, rinsed
• 3 large eggs
• ½ cup pure maple syrup
• ⅓ cup unsweetened cocoa powder
• 1 tsp. baking soda
• 3 Tbsp. coconut oil melted
• 1 tsp. pure vanilla extract
• ⅓ cup dark chocolate chips

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

4. Divide batter among 12 prepared muffin cups.

5. Top each cupcake with about four chocolate chips; push into batter.

6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

7. Cool completely and enjoy!