Double Chocolate No-Bake Vegan Brownies
- ½ cup mashed ripe banana (about 1 medium)
- ½ cup all-natural smooth peanut butter (Optional 8 tbsp. PB2)
- 1 1/2 scoops Vegan Chocolate Shakeology
- Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Set aside.
- Combine banana, peanut butter(PB2), and Shakeology in a medium bowl; mix well with clean hands or a rubber spatula.
- Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Freeze for 1 hour so that brownies set.
- Cut into sixteen brownies.
Yield: 12 servings, 1 cup each
Ingredients:
1 scoops Chocolate Vegan Shakeology
2 Tbsp. coconut oil
½ cup banana
6 tsp. all-natural smooth peanut butter
Preparation:
1. Prepare twelve mini muffin cups w non stick spray
2. Place coconut oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave until just melted. Do not overcook. Set aside.
3. Place Shakeology, and coconut oil combine for exterior coating.
4. Combine banana and 2 tbsp. of peanut butter and 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 chocolate shakeology mixture evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.
Cafe Latte Shakeology Pudding / Nice Cream
- 1 cup greek yogurt
- 1 scoops Café Latte Shakeology
- 1 tsp pure vanilla extract
- Combine Yogurt, Shakeology & Vanilla extract in blender (or food processor) Blend until smooth.
- Refrigerate for an hour for Pudding or Freeze in a Sealable Container for about 2 hours for Nice Cream
- Serve and Enjoy
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