The post Peppermint Mocha Shakeology Protein Bites first appeared on Nikki Kuban Minton.

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Ingredients

1 cup ice

1 cup unsweetened almond milk

1 packet Peppermint Mocha Plant-Based Vegan Shakeology   

Instructions               

Place almond milk, ice, and Shakeology in blender; cover. Blend until smooth, serve immediately.

The post Coming Soon… Peppermint Mocha Shakeology first appeared on Nikki Kuban Minton.

Ingredients

2 scoops of Peppermint Mocha Shakeology

4 large Medjool dates, pitted

¼ cup almond flour

¼ cup unsweetened almond milk

6 lollipop sticks

¼ cup semi-sweet chocolate chips

2 tsp. coconut oil

Instructions               

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.       
2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.   
3. Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.       
4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see instruction below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.    
5. Transfer to an airtight container and refrigerate for up to 24 hours.

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The post 9 Peppermint Desserts for the Holidays first appeared on Nikki Kuban Minton.

Ingredients

1 oz. vegan dark chocolate square, finely grated

1 small hard peppermint candy, finely crushed

½ cup ice

1 cup unsweetened almond milk

1 oz. vodka

1 packet Peppermint Mocha Shakeology

Instructions                   

1. Gently stir together the chocolate and candy on a small plate. Cover the bottom of a second small plate with water. Dip the rim of a chilled martini glass in water, and shake off any excess, then dip the rim in the chocolate mixture to coat. Repeat with a second glass. Place in refrigerator.
2. Place ice, almond milk, vodka, and Shakeology in blender; cover. Blend until smooth.    
3. Divide mixture evenly between two glasses. Serve immediately.
                                                          

The post Peppermint Mocha Shakeology Martini first appeared on Nikki Kuban Minton.

Ingredients

1 packet Peppermint Mocha Shakeology

1 cup unsweetened coconut milk 

¼ cup + 2 Tbsp. organic silken tofu, drained

1 Tbsp. unsweetened shredded coconut

Instructions                   

1. Place Shakeology, coconut milk, and tofu in a blender or food processor; cover. Blend to combine.                        
2. Pour mixture into a small serving bowl. Garnish with coconut.       
3. Serve immediately, or store refrigerated in an airtight container for up to 1 day.

The post Peppermint Mocha Shakeology Pudding first appeared on Nikki Kuban Minton.

Ingredients

2 packets of Peppermint Mocha Shakeology

? cup almond flour

? cup almond butter

¼ cup coconut flour

¼ cup honey

½ tsp. sea salt

¼ cup dark chocolate mini-baking chips

¼ cup unsweetened shredded coconut   

Instructions                   

1. Place Shakeology, almond flour, almond butter, coconut flour, honey, and salt in a food processor; cover. Pulse to combine.                               
2. Add chocolate chips. Pulse until chips are blended through evenly.       
3. Roll into twelve balls, about 1-inch in diameter each, coating in shredded coconut to finish.   
4. Place in an airtight container; refrigerate for at least 1 hour before serving. Store refrigerated for up to 5 days.    

The post Peppermint Mocha Shakeology Protein Bites first appeared on Nikki Kuban Minton.