CHOCOLATE COVERED STRAWBERRIES
2 tablespoons Justin's Chocolate Hazelnut Butter
Heat the hazelnut butter in the microwave for 1 minute until melted. Drizzle over the strawberries. Makes 2 servings [Per 3 strawberries: 100 calories, 7g fat, 9g carbs, 2g fiber, 6g sugar, 2g protein].
1 jar creamy cashew butter
½ teaspoon vanilla extract
5 Midel (Gluten Free) ginger snaps
2 tablespoons mini chocolate chips
dash of sea salt
Pour the cashew butter into a food processor and pulse to combine with the vanilla, ginger snaps, chocolate chips and sea salt until creamy. Makes 24 servings [Approximately 1 ½ tablespoons per serving: 120 calories, 10g fat, 7g carbs, 2g sugar, 3g protein].
STRAWBERRY SHORTCAKE PARFAIT
½ cup low fat cottage cheese
1 packet Truvia
¼ teaspoon vanilla extract
2 tablespoons oats
4 strawberries, sliced
1 tablespoon walnuts, chopped
Blend cottage cheese, Truvia and vanilla in a food processor until creamy. Layer with the oats, strawberries and walnuts. Serves 1 [per serving: 192 calories, 5g fat, 16g carbs, 2g fiber, 7g sugar, 15g protein].
VALENTINE'S DAY BROWNIES
30 Medjool dates, pitted
3 tablespoons unsweetened dark cocoa powder
½ cup 0% Fage FruYo vanilla blended Greek yogurt
2 tablespoons coconut oil, melted
Combine the dates and cocoa powder in a food processor and pulse to purée. Transfer the date mixture to a square baking pan, and use a knife to spread evenly on the bottom of the pan. Rinse and dry the food processor, then add the yogurt, strawberries and melted coconut oil, pulsing until smooth and creamy. Pour the frosting over the date brownies and spread evenly. Refrigerate for an hour, until the frosting slightly hardens. Cut into 4x4 bars; makes 16 servings [per serving: 140 calories, 2g fat, 35g carbs, 3g fiber, 30g sugar, 1g protein].
PB CUP COOKIEWICH
1 cup oats
6 Justin's Peanut Butter Cups
Preheat the oven to 350 degrees. In a small mixing bowl, combine the oats and banana. Scoop a small amount of the batter and place on the bottom of a lightly greased muffin tin. Top with a peanut butter cup and press down lightly. Scoop more of the batter on top to cover. Repeat 6 times, until the oat batter runs out. Bake for 15 minutes. Allow the cookies to cool before serving. Serves 6 [Per cookie: 155 calories, 8.5g fat, 23g carbs, 2g fiber, 13g sugar, 3g protein].
1 1/2 cup dried figs or dates
1/2 cup oats
3 tablespoons unsweetened cocoa powder
1/2 jar Smucker's Truvia-sweetened jam (about 10 tablespoons)
1/4 cup chia seeds
1/4 cup mini chocolate chips
1 3.2-ounce bag Dang toasted coconut chips
Mix jam and chia seeds in a small bowl and set aside. Combine dried fruit, oats and unsweetened cocoa powder in a food processor until puréed. Remove and press down firmly onto the bottom of a square baking dish. Spread the jam-chia mixture evenly on top. Evenly sprinkle with the chocolate chips then the coconut chips. Press down firmly with the back of a spoon then chill in the refrigerator. Cut into 4x4 bars. Makes 16 servings [Per serving: 106 calories, 3g fat, 21g carbs, 3g fiber, 13g sugar, 2g fiber].
SWEET & SALTY SNACK MIX
8 cups Angie's Boomchickapop Lightly Sweetened Popcorn
4 cups pretzels, regular or gluten free
1 cup Justin's Chocolate Hazelnut Butter
Combine the popcorn and pretzels in a large mixing bowl. Microwave the hazelnut butter in a mug for 1 minute. Pour over the popcorn and pretzel mixture and toss to coat. Allow the mix to cool completely, then store in the refrigerator in an air-tight container. Makes 12 servings [Per serving: 160 calories, 10g fat, 16g carbs, 2.5g fiber, 6g sugar, 6g protein].