Tiramisu No–Bake Cookies:
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 12 servings, 1 cookie each
Ingredients:
1 cup oat flour, gluten-free
3 Tbsp. unsweetened cocoa powder, divided use
¼ tsp. sea salt (or Himalayan salt)
1 scoop Café Latte Shakeology
¼ cup all-natural smooth almond butter
2 Tbsp. raw honey (or pure maple syrup)
3 to 4 Tbsp. unsweetened almond milk (or low-fat milk)
Preparation:
1. Combine oat flour, 2 Tbsp. cocoa powder, salt, and Shakeology; mix well.
2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.)
3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula.
4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa powder.
5. Flatten each slightly so that it is shaped like a traditional cookie.
6. Refrigerate for a firmer cookie, or eat immediately for a softer cookie.
Carrot Cake Energy Balls
Serves: 15 servings, 1 ball each
Ingredients
1½ scoops Vanilla Shakeology
½ cup old-fashioned rolled oats
⅓ cup all-natural smooth almond butter
4 Medjool dates, coarsely chopped
¼ cup raw walnut pieces
¾ cup shredded carrots
½ tsp. ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
Instructions
Combine Shakeology, oats, almond butter, and dates in food processor; pulse until dates are incorporated.
Add walnuts, carrots, cinnamon, cloves, and ginger; pulse until just blended.
Roll into fifteen balls, about 1-inch in diameter each.
Gingerbread Balls
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: about 18 servings, 1 ball each
Ingredients:
¼ cup almond flour
¾ cup dry old-fashioned rolled oats, gluten-free
1 scoop Vanilla Shakeology
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1¼ cups pitted dates, packed
Preparation:
1. Place almond flour, oats, Shakeology, cinnamon, ginger, and cloves in a food processor; pulse until mixture is the consistency of flour.
2. Add half of dates; pulse until well blended.
3. Add remaining dates; pulse until mixture forms a uniform dough.
4. Shape dough into eighteen walnut-sized balls; place in airtight container.
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