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RECIPES

Flourless Beauty Brownies

Flourless Beauty Brownies

Brownies with some serious benefits. These fudgy, indulgent-tasting brownies are packed with healthy, blood-sugar-stabilizing good fats, protein, and antioxidants. Definitely one of the more fun ways to get in your beauty protein. Try serving them to friends—we're guessing they'll never know they're healthy.

 

Flourless Beauty Brownies

gluten free + dairy free

Yield: 16 brownies

 

INGREDIENTS:

1 cup almond butter

1/2 cup coconut sugar

1/4 cup maple syrup (option to use monkfruit maple syrup)

2 eggs

1 tablespoon avocado oil

1.5 scoops hint of chocolate beauty protein

2 tablespoons of cocoa powder (use extra dark for darker color/flavor)

1/4 teaspoon baking soda

1/8 teaspoon sea salt

1/2 cup dairy free chocolate chips

 

HOW TO:

Preheat oven to 350 degrees and line an 8x8" pan with parchment paper.

In a large mixing bowl, combine almond butter, coconut sugar, maple syrup, eggs and avocado oil until creamy.

Add in beauty protein, cocoa powder, baking soda, and sea salt and mix until well-incorporated and no lumps remain.

Stir in chocolate chips.

Using a spatula, scoop mixture into lined pan and spread evenly.

Bake for 18-20 minutes, until top starts to look puffy and smooth. The inside/middle will not be totally set and that's ok.

Allow brownies to cool in their pan for 20-30 minutes before cutting. 

 

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Beauty Chocolate

Beauty Chocolate

Stimulate collagen and satisfy your daily chocolate fix. Blood-sugar-stabilizing and endlessly fudgy—this chocolate does it all. If you don't enjoy the taste of coconut, opt for "refined" coconut oil instead. Customize with your favorite nut or seed butter, and feel free to add chocolate chips, goji berries, or nuts and seeds for a little crunch.

 

Fudgy Beauty Chocolate

gluten free + dairy free + low/no sugar options

Yield: 12-24 pieces, depending on size

 

INGREDIENTS:

3/4 cup melted coconut oil

1/2 cup natural almond, sunflower, cashew, or peanut butter

2 scoops of beauty protein

1/4 cup cocoa powder

1/4 cup sweetener of choice (granulated monkfruit, stevia, or coconut sugar)

1 teaspoon vanilla extract

 

HOW TO:

Add all ingredients to large bowl and mix until creamy.

Pour mixture into your preferred dish and let set in the freezer until firm, 15-20 minutes.

For mini hearts: use a silicone heart candy mold

For bars or squares: use a parchment-lined 8x8 dish

For "peanut butter cups": use either a full size or mini muffin tin, lined with papers. Peel after firm for ridged edges, like the original peanut butter cup.

Best kept in the fridge (for more fudge-like chocolate) or freezer (for more traditional chocolate texture.)

 

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Cashew Butter Cookie Dough Bars

Cashew Butter Cookie Dough Bars

INGREDIENTS:


3/4 cup Coconut Oil, warmed for a few seconds in microwave if fully solid (do not over heat or it will turn to liquid. You want it to be peanut butter like consistency)

1/2 cup Organic Cashew Butter

1/4 cup Peanut Butter Flour

1/3 cup Maple Syrup or Monkfruit Maple Syrup

1 bag Stevia or Monkfruit-Sweetened Chocolate Chips

1 Tablespoon Avocado or Olive Oil

 

HOW TO:

Add all ingredients except for chocolate chips and oil to a large bowl, and stir until creamy and no coconut oil lumps are present.

Then, mix in 1/2 cup chocolate chips and press into a parchment-lined 8x8 dish.

Next, empty the remainder of the chocolate chips in the bag plus one 1 tablespoon of oil into a small pan on the stovetop.

Heat, on medium-low, continually stirring until smooth.

Top cookie dough mixture with melted chocolate.

Freeze until solid; cut into squares.

Store in refrigerator.