April 05, 2024
Makes 26 servings
110 calories / 6F / 12C / 4P / per bite
1 cup CSE Midnight Almond Coconut Butter
or chocolate almond butter
½cup raw honey
2 servings CSE German Chocolate Protein Powder
1 cup oat flour
2 Tbs. cocoa powder
Toppings:
10g dark chocolate chips, melted
1 tsp. unsweetened shredded coconut
1. Add all of the ingredients, except toppings, to a large mixing bowl. Stir until well combined.
2. Using a small cookie scoop, scoop into balls. Melt the chocolate chips and drizzle evenly over the top of the bites. Sprinkle with shredded coconut and store them in a container in the fridge or freezer. Enjoy!
Makes 1 serving
340 calories / 12F / 31.5C / 26P
1 cup unsweetened almond milk
1 serving CSE German Chocolate Cake Protein Powder
2 Tbs. old-fashioned rolled oats
40g frozen banana slices
5g cocoa powder
120-130g ice cubes
Toppings:
10g CSE Midnight Almond Coconut Butteror chocolate almond butter
½Tbs. unsweetened shredded coconut
1. Add the almond milk, protein powder, oats, banana slices, cocoa powder and ice cubes to a blender. Blend on high until smooth.
2. Pour into a cup. Drizzle the nut butter over the top, then sprinkle with shredded coconut. Enjoy!
Makes 1 serving
350 calories / 14F / 31.5C / 26.5P
1 cup old-fashioned rolled oats
½cup water
3 Tbs. egg whites
1 tsp. chia seeds
10g CSE Caramel Pecan Cluster Butter
or natural almond butter
¾serving CSE German Chocolate Cake Protein Powder
1 tsp. unsweetened shredded coconut
10g dark chocolate chips
1. Add the oats, water, egg whites and chia seeds to a microwave-safe bowl. Heat for 90 seconds. Remove from the microwave and stir.
2. Stir in the butter and then the protein powder. Mix until smooth. Top with shredded coconut and chocolate chips. Enjoy!
Makes 1 serving
245 calories / 9.5F / 21.5C / 18P
1 cup unsweetened almond milk
¾serving CSE German Chocolate Cake Protein Powder
1 Tbs. cocoa powder
40g frozen banana slices
2 Tbs. frozen cauliflower
½Tbs. chopped pecans
120g ice cubes
Toppings:
5g chocolate chips, melted
½tsp. unsweetened shredded coconut
2 Tbs. spray whipped cream
1. Melt chocolate chips and dip the rim of a cup into it. Top with shredded coconut and place in the freezer.
2. Add all of the other ingredients to a high-powered blender. Blend on high until smooth. Remove the cup from the freezer and pour the shake into the cup. Top with whipped cream and enjoy!
* You can also add the chocolate chips and coconut to the shake before
blending.
Makes 8 servings
240 calories / 11F / 22C / 14P / per serving
1
½ cups CSE Chocolate Chocolate or Gluten-Free Chocolate Chocolate
1 serving CSE German Chocolate Protein Powder
Pinch of sea salt
2 Tbs. grass-fed butter
¾cup fat-free milk
¼cup nonfat, plain Greek yogurt
½tsp. coconut extract
2 large eggs, divided
¼cup chopped pecans, optional
Caramel Sauce:
52g almond butter
52g raw honey
2 Tbs. unsweetened almond milk
½serving CSE German Chocolate Cake Protein Powder
1. Preheat the oven to 375 degrees with an 8-10” cast iron skillet inside.
2. Combine the CSE Pancake & Waffle Mix, protein powder and sea salt in a large mixing bowl. Set aside.
3. Melt the butter in a medium-sized bowl by microwaving for 20-30 seconds. Add the milk, Greek yogurt, coconut extract and egg yolks (separate the whites into a small bowl) to the butter. Whisk together until well combined.
4. Pour the wet mixture into the dry and whisk until well combined. Fold in the egg whites with a rubber spatula until just combined. Set batter aside.
5. Remove the skillet from the oven using oven mitts. Spray the skillet liberally with cooking spray, then pour in the pancake batter. Return to the oven and bake for 15 minutes.
6. While baking, add the Caramel Sauce ingredients to a saucepan over low heat. Stir continuously until well combined and melted together. When the cake is done baking, slice into eight servings and top with caramel sauce. Enjoy!
Link copied to clipboard!
READ MORE
SEE MORE RESULTS
