Okay, so since we are officially out of the Halloween season, does that mean it's too early to start making Christmas references? 👀 #sorrynotsorry
I recently shared some member-exclusive recipes in our forum, but I felt like I could share some extra sweet treats for the public! :) Tell me if you try these, and how you like them! :)
ICE CREAM YOGURT BARK
Servings: 12 Serving Size:1 Bar
32oz vanilla nonfat greek yogurt
1. Begin by mixing yogurt, lite maple syrup, and protein powder in a large mixing bowl.
2. Then, line a 10x15in baking sheet with parchment paper and pour the mixture over, being sure to spread it out evenly using a spatula or the back of a spoon.
3. Finally, add toppings if you'd like and freeze for 8 hours or more until solid.
4. Once frozen, break the bark into 12 pieces (1 cut down the center, then 5 perpendicular cuts).
Store any leftovers in the fridge for up to one week, or the freezer for up to one month, and enjoy!
MACROS PER SERVING (OPTIONAL TOPPINGS EXCLUDED):
Protein: 10g Carbs: 13g Fat: 1g Fiber: 1g
CHOCOLATE LAYERED PUDDING PARFAIT
Serving Size: 1 Jar/Cup
32 oz nonfat Greek Yogurt (feel free to try a flavored one)
1/2 cup unsweetened vanilla almond milk
12 graham crackers, crushed
1. Combine all pudding ingredients in a large bowl. Mix with a hand mixer until smooth.
2. In 6 jars, add a layer of graham cracker, followed by a layer of Level-1 Bar, followed by about 1/2 cup of pudding. Continue alternating until you reach the top of the jar, preferably ending on a Level-1 Bar layer.
3. Create your own spooky graveyard scene with your desired toppings.
(For exact portions, each jar contains 2 graham crackers and ½ of a level-1 bar)
Protein: 44g Carbs: 44g Fat: 14g Fiber: 2g
CHOCOLATE PEANUT BUTTER CANDY BAR
Serving Size: 1 Bar
1/4 cup unsweetened almond milk
DATE CARAMEL LAYER
1/2 cup raw peanuts roughly chopped
2 cup dates (soaked in hot water for 5 minutes to soften, then drained)
2 tbsp coconut oil
1. Line an 8'×8″ or 9"x7" baking dish with parchment paper.
2. In a large mixing bowl, combine almond flour, maple syrup, protein powder, and almond milk. Mix together until a crumbly and sticky texture is achieved. It should be a moldable consistency.
3. Transfer the mixture to the baking dish and press evenly to create the base layer, then place in the freezer for 20 minutes or until solid.
4. While the nougat chills, prepare the date caramel in a blender. Mix together the soaked and drained dates with your nut butter of choice until creamy and smooth, stopping every so often to scrape the sides with a spatula.
5. Fold in the raw peanuts into the date caramel. Evenly spread the date caramel sauce over the chilled nougat layer. Place the pan back into the freezer to chill for 1 hour.
6. After 1 hour, melt the chocolate and coconut oil together in the microwave, stirring every 30 seconds until smooth. Remove the pan from the freezer and slice into 14 equal bars (Cut once through the center, then 6 perpendicular cuts).
7. Next, line a baking sheet with parchment paper and use 2 forks to carefully take one bar and dip it into the chocolate, flipping it over until fully coated. Remove the coated bar carefully and place onto the parchment paper and top with flaky salt
8. Repeat the process for the remaining bars. Place the baking sheet in the fridge or freezer to set for 15 minutes or until the chocolate coating is completely hardened. Serve immediately out of the freezer.
MACROS PER SERVING:
Protein: 13g Carbs: 30g Fat: 16g Fiber: 6g