vanilla shakeology

No-Bake Oatmeal Raisin Cookie Bites

Parchment paper

dry rolled oats

almond butter

Vanilla Whey (or Vanilla Plant-Based Vegan) Shakeology

almond milk

Tbsp. maple syrup

pure vanilla extract

raisins

Line a large baking sheet with parchment paper; set aside.

Add oats, almond butter, Shakeology, almond milk, maple syrup, and extract to a large mixing bowl; stir until cookie dough consistency is reached.

Add raisins; gently fold to incorporate.

Form dough into 24 (1-inch / 2½-cm) 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.

These birthday bites taste just like poundcake! Perfect for a party or any special occasion.

Ricotta Poundcake Birthday Bites

/ 186 g part-skim ricotta cheese

Cheesecloth

/ 20 g unsweetened shredded coconut

2-3 all-natural food coloring

Vanilla Whey or Vanilla Plant-Based Vegan Shakeology

coconut sugar

¼ tsp. finely grated lemon peel (lemon zest)

Place ricotta cheese in cheesecloth; squeeze to release excess moisture. Set aside.

Place coconut in a small resealable bag (or small bowl); add food coloring. Seal bag and shake until coconut is uniformly colored; pour onto a small plate. Set aside.

 Add Shakeology, ricotta cheese, extract, sugar, and lemon peel to a separate small mixing bowl; mix until well combined.

Using clean hands, roll Shakeology mixture into 12 equal balls. Roll each ball in the coconut mixture; place on a plate. Refrigerate for 1 hour. Refrigerate leftovers in an airtight container for up to 4 days.

These Copycat Peanut Butter Cups are the BOMB.com — full of deliciously peanut buttery and chocolatey flavor!

Copycat Peanut Butter Cups

muffin/cupcake liners

/ 95 g semisweet chocolate chips

Tbsp. extra-virgin coconut oil

Vanilla Shakeology

/ 30 g peanut butter powder

pumpkin puree

Line a muffin pan with 12 muffin liners; set aside.

Place chocolate chips and coconut oil in microwave-safe bowl. Microwave for 30 seconds; stir; microwave for an additional 30 seconds or until just melted. Do not overcook.

Spoon 1 tsp. of chocolate mixture into each muffin paper; tip each paper from side to side until bottom is coated. Place pan in freezer for 5 minutes or until chocolate hardens.

Place Shakeology, peanut butter powder, and pumpkin in a medium bowl. Using clean hands, mix until a uniform dough forms.

Divide dough into 12 equal pieces then flatten into discs approximately 1½ inches (4 cm) in diameter, or just smaller than the base of the muffin cups. Place one disc in each muffin cup.

Drizzle 1 tsp. of chocolate mixture over each disc; tip muffin pan from side to side until top of each disc is coated. Use any remaining chocolate to fill in gaps around the edges of each disc. Freeze for 30 minutes, or until chocolate hardens.

Serve immediately, or store frozen in an airtight container for up to 1 month. If frozen, let thaw for 2 minutes before serving.

Top 3 vanilla shakeology recipes from across the web

The most viewed vanilla shakeology recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Bake Oatmeal Raisin Cookie Bites

Ricotta Poundcake Birthday Bites

Copycat Peanut Butter Cups

Top 3 vanilla shakeology recipes from across the web

The most viewed vanilla shakeology recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake Oatmeal Raisin Cookie Bites

Ricotta Poundcake Birthday Bites

Copycat Peanut Butter Cups

The most viewed vanilla shakeology recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine