Delicious Recipes from Devotion

Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.  20 fresh strawberries (cored) 1/3 C softened fat free cream cheese 1 scoop Devotion Angel Food Cake protein 1/2 packet sugar free, fat free instant pudding mix (cheesecake flavor) 3 TBSP milk of choice 1 tsp confectioners style powdered sweetener   Toppings: 1 crushed graham cracker sleeve 1 TBSP sugar-free chocolate chips, melted   Method: Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries. Macros per strawberry: Cal: 20.1 // fat: .3 // pro: 1.7 // carb: 2.8 // fib: .4  

In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.

Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini piesWhisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini pies 1 scoop Angel Food Cake protein powder 1 whole egg 1 tsp vanilla extract 1/3 C brown sugar substitute Splash of water 3 TBSP pecan halves (12-16 halves) 1 package 100 calorie mini graham pie crusts Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake!  Yields 4 mini pies

Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich! Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich!   Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.   Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy!  Yields 2 mini waffles, or 1 waffle sandwich!   

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag. 2 scoops Devotion Gingerbread protein 100g oat flour 28g almond flour 1 tsp cinnamon 1/4 tsp baking soda 30g brown sugar substitute 2 TBSP molasses 42g light butter or coconut oil 1 tsp vanilla extract 2 TBSP milk of choice In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.   Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.   Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*   Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer.    If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family!    *PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.     Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies.  Serving: 1cookieCalories: 102Carbohydrates: 11g (Fiber: 3g)Protein: 6g Fat: 3g

INSTRUCTIONS Preheat oven to 350 degrees F.  Spray a large skillet or 13x9 inch baking pan or  muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 17-20 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Cooking times may vary depending on your oven. NOTES Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. PROTEIN PECAN CRUMBLE RECIPE CAN BE FOUND HERE.  Simple prepare crumble and spoon over batter prior to baking!

  Add milk, protein powder, apple pie spice and brown sugar substitute to a large iced coffee mug and froth until smooth and creamy!  Add ice to your mug and then pour your espresso shots on top!  Top with sugar free whipped topping or cold foam and sprinkle with apple pie spice, if desired! Enjoy!

Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!  Devotion Mocktails... where Happy Hour meets Hydration! 1 stick Devotion HydroFLEX™ Party Punch 1 C Frozen Strawberries 1 C Water 1 C Ice Fresh lime juice, optional Cocktail Option:  2 oz silver rum Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!

Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!Ingredients 2 Scoops Brownie Batter flavor protein powder supplement ¼ C Sugar substitute 1 tsp Baking powder ¼ tsp Salt ⅓ C Almond butter 1 Whole Egg ½ C Unsweetened almond milk 2 TBSP Canned Pumpkin 2 TBSP Sugar-free chocolate chips   Optional toppings: Calorie-free caramel syrup Flaky Salt   Preheat oven to 350f and spray a pan with non-stick spray. Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined. fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish. Add optional toppings, if desired. Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!   Macros per square: 77 calories, 5g Protein, 6g Carbs (Fiber: 2g), Fat 4g

INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IGINSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG

Blend all ingredients together in a medium bowl until dough forms. Form the dough into 9 sticks and roll in nutritional yeasts (or pork rinds).  Place each stick onto a baking sheet lined with parchment paper, leaving room for expansion as they bake.  Bake at 350F for 5 minutes. Flip and bake an additional 3 minutes.  Remove from oven and allow to cool slightly before cutting each stick into halves.  Enjoy as is, or dip in marinara or other sauce! Recipe yields 9 servings. One serving is 2 halves.  Try the buttery blend powder sample pack to get a taste of their signature buttery blend.

Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.

Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.

Heat and froth your milk (not above 140 degrees). Add protein powder, pumpkin, pumpkin pie spice and froth until combined.  Add your espresso shots to a mug and pour the frothy mixture on top!  Top with sugar free whipped topping and sprinkle with pumpkin pie spice. Enjoy!Heat and froth your milk (not above 140 degrees). Add protein powder, pumpkin, pumpkin pie spice and froth until combined.  Add your espresso shots to a mug and pour the frothy mixture on top!  Top with sugar free whipped topping and sprinkle with pumpkin pie spice. Enjoy!

Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!

Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.

Preheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! You can also try our brownie batter protein powder trial pack, which gives you a sampler of this rich chocolatey flavor  5 COOKIESPreheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! You can also try our brownie batter protein powder trial pack, which gives you a sampler of this rich chocolatey flavor  5 COOKIESPreheat oven to 350 degrees.  Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner.  Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! Yields: 5 Cookies 245 Cal// 25g Protein// 30g Carbs// 5g Fat//5.5g Fiber

In a small blender combine all ingredients with ice to your desired consistency and enjoy!In a small blender combine all ingredients with ice to your desired consistency and enjoy!  Devotion Mocktails... where Happy Hour meets Hydration! Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries and sugar free whip, if desired and enjoy!

  Devotion Mocktails... where Happy Hour meets Hydration! Add all ingredients to a high-speed blender until well blended.  Garnish with a pineapple wedge and enjoy!

Devotion Mocktails... where happy hour meets hydration!Add all ingredients to a shaker bottle and shake well. Rim your glass with salt or tajin, if desired and serve over ice!  Garnish with lime wedge!  If you're feeling extra fancy, you can freeze lime slices in HydroFLEX™ ice cubes and enjoy extra zing in your margarita.  Simply mix 12 oz water with 1 HydroFLEX™ Classic Margarita and add lime slices to your 2" cube ice trays and freeze overnight. Devotion Mocktails... where happy hour meets hydration!Add all ingredients to a shaker bottle and shake well. Rim your glass with salt or tajin, if desired and serve over ice!  Garnish with lime wedge!  If you're feeling extra fancy, you can freeze lime slices in HydroFLEX™ ice cubes and enjoy extra zing in your margarita.  Simply mix 12 oz water with 1 HydroFLEX™ Classic Margarita and add lime slices to your 2" cube ice trays and freeze overnight. Devotion Mocktails... where happy hour meets hydration! Add all ingredients to a shaker bottle and shake well. Rim your glass with salt or tahini, if desired and serve over ice!  Garnish with lime wedge!   If you're feeling extra fancy, you can freeze lime slices in HydroFLEX™ ice cubes and enjoy extra zing in your margarita.  Simply mix 12 oz water with 1 HydroFLEX™ Classic Margarita and add lime slices to your 2" cube ice trays and freeze overnight. 

Devotion Mocktails... where happy hour meets hydration!Add fresh watermelon to a blender bottle and muddle.  Squeeze in fresh lime juice. Add HydroFLEX™ drink powder, water, and shake well.  Rim your glass with salt or tajin, if desired and serve over ice!  Garnish with lime or watermelon wedge!  Devotion Mocktails... where happy hour meets hydration!Add fresh watermelon to a blender bottle and muddle.  Squeeze in fresh lime juice. Add HydroFLEX™ drink powder, water, and shake well.  Rim your glass with salt or tajin, if desired and serve over ice!  Garnish with lime or watermelon wedge!  

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. To make sure you’re always stocked for your snack prep, grab the salted caramel protein powder 12 pack.Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. To make sure you’re always stocked for your snack prep, grab the salted caramel protein powder 12 pack. Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached. Fold in coconut flakes. Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.  If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired. Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.

  Preheat oven to 350 degrees F. Spray a 3x5" mini loaf pan with non-stick cooking spray. In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan. Bake approximately 25 minutes.

Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.INSTRUCTIONS