Desserts

This is a recipe for a large batch.  Feel free to split the recipe or store leftovers in the fridge for up to a week!Macros will vary depending on how many bars you cut Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Sinful Cinnamon Crumble Topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook. This is a recipe for a large batch.  Feel free to split the recipe or store leftovers in the fridge for up to a week!Macros will vary depending on how many bars you cut Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Sinful Cinnamon Crumble Topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook.    Method:      

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 1 TBSP Coconut Flour 1 TBSP Almond Flour 1 TBSP Jet Black Cocoa Powder 1 tsp Baking Powder 1/2 C Pumpkin Puree 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.       Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5  Recipe adapted from Kyla McDonald.

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not overbake.  Cooking times may vary slightly depending on oven. Get our brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use. Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not overbake.  Cooking times may vary slightly depending on oven. Get our brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.   Macros per loaf:  238 cal// 29g P// 24g C// 3g F

Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of milk or creamer and re-spin to desired consistency.  Top with additional chocolate chips if desired, and enjoy!Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of milk or creamer and re-spin to desired consistency.  Top with additional chocolate chips if desired, and enjoy!  Creami Base Instructions

Combine all ingredients together and add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not overcook.While this is in the microwave, create your creamy, cream cheese frosting to smear on the top. You definitely don't want to leave this off. It also boost the protein to 32 g.Top with shredded coconut (optional)Combine all ingredients together and add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not overcook.While this is in the microwave, create your creamy, cream cheese frosting to smear on the top. You definitely don't want to leave this off. It also boost the protein to 32 g.Top with shredded coconut (optional)Mug Cake 1 Scoop Sinful Cinnamon protein powder supplement 1 hole egg 1/4 C shredded carrots Chopped Walnuts  Raisins, optional Cinnamon to taste Dash of Nutmeg Add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not dry out.   Cream Cheese Protein Icing 1 tsp cream cheese 1/4 Scoop Angel Food Cake protein powder supplement Splash of water   Top with shredded coconut (optional)

Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 minutes. Let cool and enjoy! If you want to try this flavor without committing to a full container, check out the Brownie Batter Protein powder trial pack— it’s a perfect way to taste-test this delicious protein before buying more.Can use a standard 9x9 or a 12x8x2 brownie pan, also can even make them into 12 muffins. Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 minutes. Let cool and enjoy! If you want to try this flavor without committing to a full container, check out the Brownie Batter Protein powder trial pack— it’s a perfect way to taste-test this delicious protein before buying more.Can use a standard 9x9 or a 12x8x2 brownie pan, also can even make them into 12 muffins. Ingredients 

In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!    Top your muffins, cobblers, donuts and more with a healthier version of your favorite cinnamon crumble!   INSTRUCTIONS:  

1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper or spray with nonstick cooking spray. 2. Mix together crust ingredients. This should be a slightly crumbly dough. You can add more/less applesauce as needed. 3. Press dough down evenly into pan. Bake for 10 minutes. 4. While crust is cooking, whisk together filling ingredients until fully combined. When crust is done, add filling to the top and spread evenly. 5. Lower oven temp to 325°F. Bake for another 15 minutes. 5. Let cool completely, cut, and enjoy! *optional, add powdered sugar, cool whip, etc to the top! Makes 12 bars. You can get your own buttery blend powder 12 pack to make multiple batches, ensuring consistent flavor and protein in every bar.  1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper or spray with nonstick cooking spray. 2. Mix together crust ingredients. This should be a slightly crumbly dough. You can add more/less applesauce as needed. 3. Press dough down evenly into pan. Bake for 10 minutes. 4. While crust is cooking, whisk together filling ingredients until fully combined. When crust is done, add filling to the top and spread evenly. 5. Lower oven temp to 325°F. Bake for another 15 minutes. 5. Let cool completely, cut, and enjoy! *optional, add powdered sugar, cool whip, etc to the top! Makes 12 bars. You can get your own buttery blend powder 12 pack to make multiple batches, ensuring consistent flavor and protein in every bar.     

Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.   

Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!

Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Ingredients   1/2 cup (40 g) Devotion® Brownie Batter Protein Powder 1 cup (180 g) sugar-free chocolate chips 1/4 cup (28 g) coconut flour 1/4 cup (20 g) unsweetened dark cocoa powder 6 tbsp (90 ml) non-dairy milk 3 tbsp (60 g) honey 3 tbsp (48 g) seed or nut butter   Directions Line a muffin pan with 12 paper or silicone liners. Set aside. Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round.  One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set. While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet. Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides. Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack.   Yields: 12 cups

In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy! Keep consistent portions on hand with the brownie protein powder 12 pack for repeat recipes and daily use. In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy! Keep consistent portions on hand with the brownie protein powder 12 pack for repeat recipes and daily use. 

1. Line a baking sheet with parchment paper. 2. Mix together truffle ingredients. Add almond milk very slowly if needed at all, and stir for a while to get everything to come together. If dough is too sticky, add a little more coconut flour. Once fully combined, roll dough into 16 equal sized truffles and place on lined baking sheet. 2. Place truffle in freezer for about 30 minutes. Before taking truffles out of freezer, melt chips in microwave in 30 second intervals until completely melted. 3. Dip truffles in the melted chips and place back on the parchment paper to set. Top with festive sprinkles! 4. Enjoy! 1. Line a baking sheet with parchment paper. 2. Mix together truffle ingredients. Add almond milk very slowly if needed at all, and stir for a while to get everything to come together. If dough is too sticky, add a little more coconut flour. Once fully combined, roll dough into 16 equal sized truffles and place on lined baking sheet. 2. Place truffle in freezer for about 30 minutes. Before taking truffles out of freezer, melt chips in microwave in 30 second intervals until completely melted. 3. Dip truffles in the melted chips and place back on the parchment paper to set. Top with festive sprinkles! 4. Enjoy!   *Store these in the fridge or freezerMakes 16 truffles. Macros for 1:  55cal 5C 2F 6P   Recipe by Abby Sink @asink6 IG

Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired.Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired. 1/2 C Devotion Brownie Batter Flavor Protein Powder 1/4 C coconut flour 1/4 Cunsweetened cocoa powder 3 TBSP honey (or brown rice syrup) 3 TBSP nut butter of your choice 6 TBSP unsweetened vanilla almond milk 1/3 C Lily's (stevia) dark chocolate chips for melting Optional Toppings:  Crushed almonds, unsweetened coconut (not included in macros)   Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky. Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough. To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired. Refrigerate for 15 minutes +\-, or until the chocolate has set. Store the truffles in an airtight container in the fridge for up to 2 weeks. If you want to try the flavor before buying the full size, you can grab a brownie batter protein powder trial pack.

Preheat oven to 350. Apply non-stick spray to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with 6-9 mini-sized wells, such as a mini muffin pan. If using a silicone baking pan, place it on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pan and bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and allow to cool completely.To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired. Add holiday sprinkles if desired .Preheat oven to 350. Apply non-stick spray to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with 6-9 mini-sized wells, such as a mini muffin pan. If using a silicone baking pan, place it on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pan and bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and allow to cool completely.To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired. Add holiday sprinkles if desired . Preheat oven to 350. Apply non-stick spray/oil to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with mini-sized wells. If using a silicone baking pan, place it on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pan and bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and allow to cool completely. To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired.

Place all ingredients in a high-speed blender and blend until thick and creamy. Pour and add sprinkles over top for a fun and tasty treat. For more delicious recipes, visit Devotion Nutrition. Place all ingredients in a high-speed blender and blend until thick and creamy. Pour and add sprinkles over top for a fun and tasty treat. For more delicious recipes, visit Devotion Nutrition.    

1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray. 2. Add all loaf ingredients together in a bowl and mix until thoroughly combined. 3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy! If you want to try this flavor yourself, grab a brownie batter protein powder trial pack and start experimenting with your own protein-packed treats. 1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray. 2. Add all loaf ingredients together in a bowl and mix until thoroughly combined. 3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy! If you want to try this flavor yourself, grab a brownie batter protein powder trial pack and start experimenting with your own protein-packed treats. Recipe: 1 C (80g) rolled oats, blended into a flour 2 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 3T brown sugar 1/4 C (56g) unsweetened applesauce 1 whole egg 1/2-3/4 C unsweetened almond milk (may need more or less depending on protein used, I used 160mL) 1 tsp baking powder 1 tsp vanilla For cookie dough layer: 2 TBSP (28g) Cashew Butter (or nut butter of choice)  For brownie layer: 1/4 C (40g) Jet Black cocoa powder Topping: Sugar-free chocolate chips1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray.2. Add all loaf ingredients together in a bowl and mix until thoroughly combined.3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips.5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy!Makes 9 big slices. Macros for 1:113cal 14C 4F 8P (3g fiber)   Recipe by Abby Sink IG @asink6

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink6Cookies: 3 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 1/4 C (30g) all purpose flour 1/4 C brown sugar (or sugar substitute) 1/4 C (56g) American Dream Nut Butter Mistletoe Kisses flavor peanut butter (or your favorite nut butter) 2 TBSP light butter (I used Blue Bonnet Light 40 cals per 2T) 1/4 C (60mL) sugar free maple syrup 1 tsp baking soda 1 tsp vanilla Frosting: 2 TBSP whipped cream cheese (room temp) 1/2 scoop (14g) Devotion Nutrition Angel Food Cake flavor protein 1 tsp powdered zero calorie sweetener 1TBSP almond milk (+/-) 1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Macros for 1 cookie:  70cal 6C 3F 6P Recipe by Abby Sink IG @asink6

Preheat oven to 350F. Spray an 5x7 pan with nonstick cooking spray or line with parchment paper. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 15-18 minutes. Leave them slightly underdone if you like a gooey brownie. Let cool, cut, and enjoy!! Preheat oven to 350F. Spray an 5x7 pan with nonstick cooking spray or line with parchment paper. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 15-18 minutes. Leave them slightly underdone if you like a gooey brownie. Let cool, cut, and enjoy!! Recipe: 1 C (80g) rolled oats, blended into a flour 2 scoops (60g) Devotion Nutrition Brownie Batter flavor protein powder 2 TBSP (10g) Jet Black Cocoa powder 2 TBSP (24g) brown sugar 1/4 C (56g) cashew butter (or nut butter of choice) 1 C almond milk 1/4 C sugar free pancake syrup 1/2 tsp peppermint extract 1 tsp baking soda 14g sugar-free white chocolate chips 1 candy cane stick (or small candy cane), crushed 1. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. 3. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 25-30 minutes. Leave them slightly underdone if you like a gooey brownie. 4. Let cool, cut, and enjoy!! Makes 12 brownies. Macros for 1:92cal 11C 3F 6P  

*if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully. 3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done. 4. Let cool and enjoy! Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture! Makes 12 blondies. Macros for 1: 126cal 11C 6F 8P (2g fiber)Thank you Abby for this wonderful holiday recipe! IG @asink6*if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully. 3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done. 4. Let cool and enjoy! Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture! Makes 12 blondies. Macros for 1: 126cal 11C 6F 8P (2g fiber)Thank you Abby for this wonderful holiday recipe! IG @asink6 1 cup (80g) rolled oats, blended into a flour 2 scoops (56g) Devotion Nutrition Angel Food Cake protein powder 2 whole eggs 1/4 cup (60mL) sugar free maple syrup 1/2 cup (112g) unsweetened applesauce 1/2 cup (112g) almond butter 1 tsp vanilla 1 tsp baking soda Toppings (optional, included in macros): 1 serving mini chocolate chips 1 TBSP unsweetened coconut flakes* (I toasted mine in the stove first) Sprinkles *if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper.2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully.3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done.4. Let cool and enjoy!Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture!Makes 12 blondies. Macros for 1:126cal 11C 6F 8P (2g fiber)   Thank you Abby for this wonderful holiday recipe! IG @asink6

Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.  1 scoop Devotion Nutrition Angel Food Cake Flavor Protein ¼ C water ½ medium banana, sliced Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.     

Mix ingredients together and top with cinnamon and a dollop of sugar free cool whip!  Enjoy!!Mix ingredients together and top with cinnamon and a dollop of sugar free cool whip!  Enjoy!!    

INSTRUCTIONS:Prepare crumble first.  Set aside. In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein.Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan. Top with crumble.Bake 30 min at 350 degrees.INSTRUCTIONS:Prepare crumble first.  Set aside. In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein.Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan. Top with crumble.Bake 30 min at 350 degrees.CAKE: 4 C old fashion oats 4 scoops Devotion Nutrition Brownie Batter flavor protein 4 TBSP cocoa powder 3 ripe bananas, mashed 1/2 C liquid egg whites 1 C  unsweetened almond milk 1 C unsweetened applesauce 1 C sugar-free chocolate chips (optional) CRUMBLE:   2 TBSP coconut oil 1/3 C chopped pecans 1/3 C brown sugar substitute 1 scoop Brownie Batter flavor protein powder supplement Cinnamon to taste INSTRUCTIONS: Prepare crumble first.  Set aside.  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more protein. Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan.  Top with crumble. Bake 30 min at 350 degrees.

Add wet and frozen ingredients ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein, and almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired. To save time and keep things simple, reach for the ready-made Angel Food Cake Original 12-Pack from Devotion Nutrition and focus on the finishing touches. Serves 3Add wet and frozen ingredients ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein, and almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired. To save time and keep things simple, reach for the ready-made Angel Food Cake Original 12-Pack from Devotion Nutrition and focus on the finishing touches. Serves 3   Ingredients: 1 Scoop Angel Food Cake Flavor protein powder supplement ½ C Unsweetened Vanilla Almond Milk 1 C Mixed Berries, frozen 1 C Dark Sweet Cherries, frozen 6 oz NonFat Greek Yogurt, plain Add wet and frozen ingredients ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein, and almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired.  Serves 3 Macros per serving, not including toppings:  Cal: 122 // Fat: 1.2 // Carbs: 16.5 //  Pro: 13.5