One of the best things about Shakeology is the amount of recipes you can make with it – there are so many already created, and every day there are new recipes popping up all over. Below are all of the recipe calendars to help you enjoy every flavor of Shakeology.
Don’t get discouraged if you don’t like the first one you make – I hated the first one I made, and it took me a few tries to find the recipe that really worked for me.
Cafe Latte Shakeology
Dessert Recipes using Chocolate and Greenberry Shakeology
Below are a few more yummy dessert recipes you can make for very little calories if you’re craving a sweet treat!
CRYSTAL’S HOT & COLD SHAKEOLOGY BROWNIE
198 calories/serving (makes 2 servings)
**3rd Place in Shakeology’s 2012 Dessert Recipe Contest**
I created the recipe for these little brownies that are simple to make and look extremely elegant when served on a clean, white plate. I’m so excited they won!
1/4 cup / 1/2 scoop or packet of chocolate Shakeology
2 tbsp. Almond Butter
1/3 cup Instant Non-Fat Dry Milk
1/8 cup Hungry Jack Sugar Free Breakfast Syrup
2 tbsp. Sugar Free Cool Whip Whipped Topping
1 No Sugar Added Fudgsicle
1. Remove Fudgsicle and Cool Whip from freezer and put on the side to thaw.
2. In a small microwave safe bowl: Add Almond Butter, Dry Milk, and Breakfast Syrup. Microwave for 30 seconds.
3. Mix all ingredients in the bowl together – microwave again for 15 seconds to remove moisture and slightly harden mixture.
4. Add Shakeology to bowl, mix thoroughly until a firm brownie ball is formed. Separate into two balls, put on plates.
5. In another small bowl, scrape Fudgsicle off its stick and add Cool Whip. Chop and blend together until evenly mixed.
6. Spoon cold topping over warm brownies. Enjoy!
**You can also add chopped almonds or walnuts to the brownie when you add Shakeology – just be sure to pay attention to portion sizing and calories.
NO BAKE PEANUT BUTTER PROTEIN BALLS
127 calories/ball (makes 12 balls)
These little balls are great to knock out a chocolate craving – it’s so much better than reaching for a candy bar or a handful of cookies. I always keep a batch on hand and it’s gotten to the point where I crave one of these over something else…and my husband always makes sure to remind me when we’re running low. 🙂
1 scoop/packet chocolate Shakeology
6 tablespoons PB2 (low fat, high protein powdered peanut butter)
8 tablespoons natural peanut butter
3 tablespoons raw honey
1/2 cup steel cut oats*
Mix the PB2 with water until it’s a paste-like consistency. Mix all ingredients, including the PB2 mixture, together in a bowl. If it’s too sticky, you can sprinkle in additional protein powder.
*You can either use the oats raw or cook them for two different types of balls. The raw oats create a drier, more intensely chocolate ball. The cooked oats add a flavor of their own and subdue the chocolate taste a bit. Both are great!
For balls with cooked oats: Don’t add water to the PB2, mix it in dry. Using a spoon, divide the final mixture up into 12 “clumps” on wax paper. Put in the freezer for about 45 minutes until firm. At this point, I roll the clumps into balls – it’s less messy if you do it after they’ve frozen a bit. I put them in a tupperware container with wax paper dividers (if stacking) and store them in the fridge.
For balls with raw oats: Roll into 12 balls and store in a tupperware container in the fridge.
Almond Joy Shakeology Balls, 158 calories: The balls pictured above were rolled in coconut and sliced almonds – they taste just like an Almond Joy bar. I add 1/3 cup natural sliced almonds and 6 tablespoons sweetened coconut…so worth those extra calories, yum! Mix the coconut and almonds into the mix for a smooth ball or spread out on wax paper and rolls the balls in the mixture for ones that look like the ones pictured above.
SHAKEOLOGY PEANUT BUTTER CUPS
75 calories/cup (makes 12 cups)
These are so easy to make and amaaaaazing! Peanut butter + chocolate = awesome. 🙂
1 scoop/packet chocolate Shakeology
12 tablespoons chocolate PB2 (low fat, high protein powdered peanut butter)
4 tablespoons unrefined coconut oil
12 mini foil cupcake holders
In a microwavable dish, melt coconut oil. Stir the PB2 into the coconut oil and set aside. In another small dish, place Chocolate Vegan Shakeology and gradually add water to get the Shakeology into a thick, pudding-like consistency. Now, take the foil liners and put a tiny amount of the PB2/coconut oil mixture on the bottom of the foils. Next, add a layer of the Shakeology. Finally, top off with another layer of the PB2/coconut mixture. Pop in the freezer for at least 30 minutes and enjoy!