The post National Chocolate Ice Cream Day first appeared on Nikki Kuban Minton.

Ingredients

2 scoops of Chocolate  Shakeology

½ cup dried rolled oats    

½ cup peanut butter

½ large ripe banana, mashed

Nonstick cooking spray

Instructions               

1. Combine Shakeology and oats in a large bowl; mix well.   
2. Add peanut butter and banana; mix well with a spatula (or clean hands).   
3. Place in an 8 x 8-inch pan that is lightly coated with spray. Cover with plastic wrap and press down to flatten into pan. Freeze for 3 hours.           
4. Cut into eight bars.   
5. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

The post Shakeology Peanut Butter Oat Bars first appeared on Nikki Kuban Minton.

Ingredients

1 cup unsweetened almond milk

1 cup ice

1 scoop Chocolate Shakeology

1 tsp. pure caramel extract

2 Tbsp. shredded unsweetened coconut, toasted    

Instructions               

1. Place almond milk, ice, Shakeology, extract, and coconut in blender; cover. Blend until smooth.   
2. Garnish with reserved coconut if desired.

The post Vegan Chocolate Caramel Delight first appeared on Nikki Kuban Minton.

Ingredients

1 cup Chocolate Shakeology

1 cup all-natural almond butter

1 tsp. pure almond extract

1 cup dry quick-cooking rolled oats

½ cup honey

Instructions                   

1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.       
2. Roll mixture into 24 balls, each about 1 inch in size.       
3. Flatten each slightly so that it is shaped like a traditional cookie.       
4. Refrigerate for at least one hour before serving.
                                                          

The post Shakeology Nutty No-Bake Cookies first appeared on Nikki Kuban Minton.