These healthy blondies come together in one bowl (with just one tablespoon of sweetener!) and are free from gluten and grains. Nourishing enough for breakfast, or they make a great snack or dessert.

INGREDIENTS:

1/2 cup almond butter (a soft or freshly opened one works best)

1/2 cup organic pumpkin puree

1 egg

1 tablespoon coconut sugar (or brown sugar)

1 teaspoon of vanilla

1/4 cup almond milk

2 scoops Hint of Vanilla Beauty Protein

3/4 teaspoon pumpkin pie spice

1/4 teaspoon baking soda

Pinch of salt

1/2 cup dairy-free chocolate chips

HOW TO:

Preheat oven to 350 degrees.

Combine almond butter*, pumpkin, egg, vanilla, coconut sugar, and almond milk in a large bowl. Whisk until creamy. **If your almond butter is too thick, feel free to warm it up first for about 30 seconds to make it more creamy.

Fold in remaining ingredients.

Scoop into a parchment-lined square pan.

Bake for 20-25 minutes until set.

Allow to cool fully before storing in a sealed container in the refrigerator.

Your childhood favorite rice crispy treats revisited with a nourishing twist.

INGREDIENTS:

1/2 cup + 2 tablespoons almond butter

1/2 cup maple syrup

1 tablespoon vanilla extract

1 scoop Hint of Vanilla or Chocolate Beauty Protein

1 tablespoon chia seeds

3 cups puffed brown rice cereal 

1/2 cup dairy free chocolate chips

1 tablespoon olive oil or coconut oil

HOW TO:

In a large mixing bowl, combine almond butter and sweetener. If difficult to stir, heat in microwave or on stove top until lightly warmed. 

Add vanilla and Beauty protein and combine well.

Mix in brown rice cereal, until coated. If too dry, add an additional tablespoon of maple syrup.

In a parchment-lined 8x8 dish, press mixture gently with a spatula until flat.

Stick this in the freezer to set while you make the chocolate topping.

Combine chocolate chips and oil either on the stove or in a microwave-safe bowl. Heat for 30 seconds at a time until melted. 

Remove dish from freezer and top with chocolate coating.

Place back in freezer until set.

Cut and enjoy!

Gluten free, gut-nourishing cake for breakfast? Sign us up.

INGREDIENTS:

DRY:

5 scoops Hint of Vanilla Beauty Protein

1 tablespoon of baking powder

1/2 cup monkfruit or coconut sugar

WET:

1 cup unsweetened vanilla almond milk

2 eggs

1/2 cup drippy peanut butter

FROSTING:

1 container of dairy-free cream cheese

1/4 cashew butter

1/2 cup monkfruit or coconut sugar

HOW TO:

Preheat oven to 350 degrees.

Mix dry ingredients well until no lumps remain.

Add in wet ingredients and mix until creamy.

Pour into a parchment-lined 8x8 baking dish.

Bake for 30-35 minutes, until the center is set.

Allow to cool fully.

Mix frosting ingredients together until no lumps remain.

Frost cake, enjoy!

If you make this recipe, we'd love to see it! Tag us @skipwithorganics. 

These gluten free, low sugar and antioxidant-rich cookies are healthy enough to eat for breakfast, but decadent enough to satisfy your sweet tooth.

INGREDIENTS:

DRY:

2 cups blanched almond flour

1 scoop Hint of Vanilla or Hint of Chocolate Beauty Protein

1 teaspoon of baking powder

1/2 cup coconut sugar

WET:

1 cup sun butter or almond butter

1/2 cup maple syrup

1 teaspoon vanilla extract

ADD-INS:

1/2 cup dairy-free chocolate chips

HOW TO:

Preheat oven to 350 degrees.

Mix dry ingredients well until no lumps remain.

Add in wet ingredients and mix until dough forms.

Fold in chocolate chips.

Roll into balls and slightly flatten on a lined cookie sheet.

Bake for 12-14 minutes.

Let sit 10 or more minutes until cool to set, they will be super soft when they first come out of the oven but will firm up perfectly.

Best kept in a tightly-sealed container in the refrigerator.

If you make this recipe, we'd love to see it! Tag us @skipwithorganics. 

These beauty bites are filled with collagen-boosting and gut-healing benefits paired with anti-inflammatory powerhouse sunflower seed butter. 

INGREDIENTS:

1/4 cup sunflower seed butter

1/4 cup maple syrup

2 scoops Hint of Vanilla Beauty Protein

1/4 cup dairy-free chocolate chips

HOW TO:

Combine all ingredients (excluding chocolate chips) in a large bowl until dough forms.

Fold in chocolate chips.

Roll into small balls or we used a mini heart mold.

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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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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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.