Peanut Butter Chocolate Chip Cookies

Serves: 24 cookies, 1 cookie per serving


·       Nonstick cooking spray

·       2 cups cooked quinoa

·       ½ cup all-natural peanut butter

·       5 Tbsp. pure maple syrup

·       1 dash sea salt (or Himalayan Salt)

·       1 tsp. pure vanilla extract

·       1 large egg

·       ⅔ cup dark chocolate chips


1.     Preheat oven to 350° F.

2.     Lightly coat two large baking sheets with spray. Set aside.

3.     Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.

4.     Fold in chocolate chips; gently mix until blended.

5.     Drop by rounded Tbsp. onto prepared baking sheets.

6.     Bake for 18 to 22 minutes, or until set.

7.     Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).


Hazelnut Latte Protein Balls


·       ¼ cup chopped raw hazelnuts

·       ½ cup dry old-fashioned rolled oats

·       ½ cup all-natural nut butter

·       2 scoops Café Latte Vegan Shakeology

·       2 Tbsp. chia seeds

·       ⅓ cup pure maple syrup


1.     Combine hazelnuts, oats, nut butter, Shakeology, chia seeds, and maple syrup in a medium bowl; mix well.

2.     Roll into eighteen balls, about 1-inch in diameter each.

Homemade Chunky Monkey Ice Cream


3 ripe medium bananas, cut into chunks
3 Tablespoons all-natural peanut butter
Unsweetened almond milk (optional)
4 teaspoons chopped dark chocolate
4 teaspoons sliced raw almonds


1. Place bananas in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place bananas and peanut butter in blender (or food processor); cover. Blend until smooth. Add 1 to 2 Tbsp. almond milk, if needed, for creamier texture.
3. Divide ice cream evenly between four serving bowls; top evenly with chocolate and almonds.
4. Serve immediately.

Flourless Chocolate Cupcakes with Peanut Butter Frosting

Serves: 12 cupcakes, 1 cupcake per serving


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

·       3 large eggs

·       ⅓ cup + ¼ cup pure maple syrup, divided use

·       ⅓ cup unsweetened cocoa powder

·       1 tsp. baking soda

·       3 tbsp. coconut oil, melted

·       1 tsp. pure vanilla extract

·       ¼ cup all-natural peanut butter

·       ¼ cup unsweetened almond milk

·       ⅔ cup Vanilla Shakeology


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, ⅓ cup 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 17 to 20 minutes, or until toothpick inserted in center comes out clean.

7. Cool completely and enjoy!

8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.

9. Add almond milk; beat until well blended.

10. Add Shakeology; beat until well blended, scraping bowl occasionally.

11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside.

12. Once cupcakes are cool, evenly spread with frosting.

Peanut Butter Cups

Serves: 12 servings, 1 piece each


·       ¼ cup dark chocolate morsels

·       2 scoops Chocolate Vegan Shakeology

·       1 Tbsp. psyllium husk powder (used to help bind gluten-free baked goods)

·       ½ cup pumpkin puree

·       6 tsp. all-natural smooth peanut butter, divided use


1. Prepare twelve mini muffin cups by lining with muffin papers.

2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.

3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.

4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.

5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.

6. Freeze for 30 minutes, or until chocolate hardens.