Fudgy Avocado Brownies

Yield: 16 servings

Container Equivalents: 1/2 Yellow, 2 tsp

Ingredients:
• Nonstick cooking spray
• 1 medium ripe avocado, mashed
• ¼ cup extra-virgin coconut oil, melted
• 1 large egg, lightly beaten
• ½ cup pure maple syrup
• 1 tsp. pure vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ tsp. sea salt (or Himalayan salt)
• ¼ cup gluten-free flour
• ⅓ cup dark chocolate chips

Preheat oven to 350° F.
Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
Combine cocoa powder, salt, and flour in a medium bowl; mix well.
Add cocoa powder mixture to avocado mixture; mix well.
Add chocolate chips; mix until blended.
Pour batter into prepared pan; spread to make even.
Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
Cool for an hour before removing from pan. Cut into 16 squares.

Recipe originally posted on the Team Beachbody Blog.

Shakeology Mug Cake

Yield: 1 Serving

Container Equivalents: 1.5 Red, 1 tsp. (if you use peanut butter)

Ingredients:
1/4 tsp baking powder
1 scoop Chocolate Shakeology
pinch of sea salt
1 Tbsp. unsweetened cocoa powder
2 tsp. honey
1 egg
5 Tbsp. Unsweetened vanilla almond milk (or water)

-optional mix in: 1 tsp. peanut butter or almond butter (I used the peanut butter and it made it really, really good!)

Spray mug with nonstick spray
Combine Shakeology, baking powder, salt and cocoa powder
Add egg, honey and almond milk
Mix until dry ingredients are wet.
Add half of the batter to the bottom of the prepared mug
Drop 1 tsp. peanut butter in the center of the batter. Add remaining batter to the mug.
Microwave for 90 sec. (Microwave times will vary. Start with 1 minute. Mine only took about 60-70 sec)
When it is done the edges will pull from the sides.
Remove from the microwave and allow to cool for 1-2 minutes.

Café Latte Coconut Popsicles

Serves: 4 servings, 1 pop each

Container Equivalents: 1/2 Red, 1 Yellow, 1/2 Orange, 1/2 tsp.

Ingredients

1 cup unsweetened almond milk
2 scoops Cafe Latte Vegan Shakeology
½ large banana
Popsicle sticks
Parchment paper
⅓ cup semi-sweet (or dark) chocolate chips, no dairy added (approx. 2½ oz.)
2 tsp. extra-virgin organic coconut oil
¼ cup unsweetened shredded coconut
2 Tbsp. finely grated orange (or lemon) peel (orange zest) (optional)

Instructions

Place milk, Shakeology, and banana in blender; cover. Blend until smooth.
Pour evenly into four ice pop molds; insert a popsicle stick into each pop. Freeze for 3 hours, or until hard.
Line baking sheet with parchment paper. Set aside.
Place chocolate chips and oil 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. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top. Set aside.
Place frozen pops on prepared baking sheet.
Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over pops.
Sprinkle evenly with coconut and orange peel (if desired).
Freeze for 15 minutes

Recipe originally posted on the Team Beachbody Blog.

Peanut Butter Shakeology Cups

Yield: 12 servings, 1 cup each

Container Equivalent: 1/2 Yellow, 1/2 tsp.

Ingredients:

¼ cup dark chocolate morsels
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

Preparation:

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.

Vanilla Shakeology Cookie Dough

(Makes 13 servings, 1 spoonful each)

Container Equivalent: 1 Yellow, 1 tsp.

½ cup all-natural almond butter
¼ cup raw honey
½ cup finely chopped raw almonds
2½ scoops Vanilla Shakeology
2 Tbsp. mini semi-sweet (or dark chocolate) chocolate chips

Combine almond butter, honey, almonds, Shakeology, and chocolate chips in a medium bowl; mix well.
Spoon 13 equal-sized dollops of dough onto plate (or into the mouths of you and your friends), about 1-inch in diameter each.

Recipe originally posted on the Shakeology Blog

Homemade Energy Bars

Yield: 12 servings, 1 bar each

Container Equivalents: 1 Yellow, 1/2 Blue

Ingredients:

1 cup whole pitted dates (or prunes)
1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
2 scoops Shakeology, any flavor

Preparation:

1. Place dates, fruit, and nuts in a food processor. Pulse for 1 to 2 minutes; scrape sides of bowl.

2. Add Shakeology; process for 2 to 3 minutes, or until mixture becomes tiny crumbs that can come together to form a loose ball.

3. Line an 8 x 8-inch pan with cellophane. Press mixture into pan until flat. Cover tightly and refrigerate for 1 hour.

4. Cut into 12 bars. Store in refrigerator.

Tip: For additional flair add one or more of the following: ½ tsp. rum extract, ½ tsp. cinnamon, 1 Tbsp. raw honey, ½ tsp. vanilla extract, 1–2 oz dark chocolate chips, or 2 tsp. grated fresh ginger. Adding any of these items may change the nutritional information.

Recipe originally posted on the Beachbody Blog

Strawberry Frozen Yogurt Bites

Yield: 6 Servings

Container Equivalents: 1/2 Purple, 1/2 Yellow, 1/2 Blue, 1/2 tsp.

Ingredients:
½ cup finely chopped raw almonds
1 tbsp. coconut sugar
1 tbsp. extra-virgin organic coconut oil melted
½ tsp. ground cinnamon
¾ cup reduced-fat (2%) plain Greek yogurt
2 tbsp. raw honey
1½ cups finely chopped fresh strawberries

Instructions:
Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside.
Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well.
Divide almond mixture evenly between muffin cups. Set aside.
Combine yogurt and honey in a small bowl; mix well.
Evenly top almond mixture with yogurt mixture and strawberries.
Freeze for 6 hours, or until firm.
Remove from cupcake liners to serve.