chocolate

Chocolate Peppermint Muffins

Indulge your sweet tooth with these chocolate peppermint muffins, made with good-for-you ingredients.

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Ingredients

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

  • 3 large eggs

  • ½ cup raw honey

  • ⅓ cup unsweetened cocoa powder

  • 1 tsp. baking soda

  • 3 Tbsp. coconut oil, melted

  • ½ tsp. pure peppermint extract

Instructions

  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, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

  4. Place batter in a medium bowl.

  5. Divide batter among 12 prepared muffin cups.

  6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

  7. Cool completely and enjoy!

S’mores Shakeology

Love the evocative flavor of s’mores but don’t want to eat an actual s’more every day? This S’mores Shakeology recipe captures the summer's iconic flavor in a healthy smoothie!

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Ingredients

  • 1 cup unsweetened vanilla almond milk

  • 1 tsp. pure vanilla extract

  • 1 scoop Chocolate Shakeology

  • 2 tsp. ground whole wheat graham cracker crumbs, divided use

  • 1 cup ice

Instructions

  1. Place almond milk, extract, Shakeology, 1 tsp. graham cracker crumbs, and ice in blender; cover. Blend until smooth. 

  2. Pour into a serving glass and garnish with remaining 1 tsp. graham cracker crumbs; serve immediately.  

Blueberry Chocolate Birthday Truffle Balls

There’s no better way to celebrate a milestone birthday (or any birthday, really!) than with a sweet treat.

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Ingredients

  • 1 oz. freeze-dried blueberries

  • 2 scoops Chocolate (or Chocolate Vegan) Shakeology

  • ¼ cup almond flour

  • 1 medium cooked white sweet potato, cut into chunks

  • ¼ cup reduced-fat (2%) plain Greek yogurt

  • 2 Medjool dates, pitted, chopped

  • 1 tsp. pure butter extract (optional)

  • ¼ cup unsweetened cocoa powder

Instructions

  1. Place blueberries, Shakeology, and almond flour in food processor; pulse to blend, or until blueberries are finely ground. 

  2. Add sweet potato, yogurt, dates, and extract (if desired); pulse to blend. 

  3. Place cocoa powder in a small bowl. Scoop 1 Tbsp. of blueberry mixture and roll into balls.

  4. Place balls in bowl, rolling in cocoa powder to coat. 

Recipe Notes

  • Freeze-dried fruit can be found at your local supermarket (Trader Joe’s has a great selection) or purchased online. No blueberries? Try a different freeze-dried fruit in the same amount, like bananas, dragon fruit, or strawberries.

  • Substitute freeze dried raspberries for blueberries.

  • Can’t find white sweet potato? You can also use yams. White sweet potato lends color to the truffle balls, but you can also use your meal-prepped sweet potato.

Chocolate Eggnog Shakeology

Go ahead, curl up by the tree in your flannel pajamas with a mug of Chocolate eggnog.

Ingredients

  • 1 cup unsweetened almond milk

  • 1 cup ice

  • 1 scoop Chocolate Shakeology

  • ½ tsp. ground allspice

  • 1 tsp. pure rum extract

Instructions

  1. Place almond milk, ice, Shakeology, allspice, and extract ice in blender; cover. Blend until smooth.