Apple Enchiladas

Total Time: 1h
Yield: 4 enchiladas

Ingredients:

• 4 1/2 cups chopped apples (about 4 1/2 small apples)
• 2/3 cup water
• 1 tsp cinnamon
• 1/8 tsp salt
• 2 tbsp cornstarch or arrowroot
• scant 1/4 tsp uncut stevia OR 1/2 cup pure maple syrup or sugar of choice
• 1 cup apple juice (I used all-natural)
• 1 1/2 tbsp lemon juice
• four 8-inch soft tortillas, gluten free or keto tortillas if desired

Directions:

• Place 2 cups of the chopped apples in a medium saucepan with the water.
  
• Bring to a boil, then cook on low heat for 8 minutes.
  
• Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth.
  
• After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (about 3-4 times).
  
• Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before proceeding with the rest of the recipe, as this filling will thicken as it cools.
  
• For the apple enchiladas: Preheat oven to 400F, and lightly grease an 8-in square pan. Portion about 1/3 cup of filling in the middle of each of 4 tortillas, roll up, then stick into the pan (seam-side down). Cover with the remaining sauce. Bake 28 minutes. Serve warm or cold, with ice cream of choice.

Protein Butter Cups

Makes: 10+ servings
​
Ingredients:

• Coconut Oil
  
• Arbonne Chocolate Protein Powder
  
• Nut butter
  
  

Directions:​

• Melt coconut oil, Mix with Arbonne chocolate protein powder (melted like consistency, about two scoops protein to 1/4 C. Coconut oil ratio)
• Pour in mini cup mold 1/2 way - freeze for 5mins
• Add teaspoon of favorite nut butter
• Top with remaining chocolate/coconut oil mix
• Freeze for 5ish more mins 
• Store in freezer

​Protein Bark

Makes: 5+ servings

Ingredients:

• ​5 Tbsp. Coconut Oil
• 3 scoops of Arbonne protein powder
• 1/2-3/4 cup Desired toppings (nuts, berries, dark chocolate) 

Directions:

• Melt 5 heaping Tablespoons of coconut oil,
• Mix with 3 scoops of Arbonne protein powder 
• Add in 1/2 to 3/4 cup of your desired toppings and freeze in a mini cup molds or a small, flat dish.
• Freeze for 30 minutes
• Store in freezer

​"Brownie-Batter" Protein Bars

Makes: 6+ servings
​
Ingredients:

• 1 15-ounce jar or organic almond butter
• 1 cup of raw honey
• 2 cups Arbonne Protein
• 2 Tbsp water
• 2 cups organic crispy cocoa rice or organic oats

Directions:

• In a bowl, combine almond butter & raw honey
• Gradually add about 2 cups of Arbonne protein
• Add 2 tablespoons of water
• Mix in about 2 cups of organic crispy cocoa rice or organic oats
• Press mixture into a large, flat 9x13 inch pan or roll into quarter-sized balls.
• Refridgerate for at least an hour before cutting into squares or serving.

​Chocolate Truffles

Makes: 8-10 servings
​
Ingredients

• 6 scoops Arbonne chocolate protein powder
• 1 c. almond butter
• 1/2 c. honey
• 3/4 c. chopped pecans

Directions:

• Thoroughly mix all ingredients in a bowl. Should be a very stiff dough. Add more dry protein shake until stiff. Roll into tiny balls, then in chocolate protein powder. Enjoy! Will keep in covered container for a week, if they last that long around your house...

​Arbonne-Bons

Makes: 8-10 servings

• Thoroughly mix 6 scoops of Arbonne chocolate protein powder, 1 cup of hazelnut butter, 1/2 cup raw honey, and 1 teaspoon of coconut oil.
• Should be very stiff dough. 
• Roll into tiny balls and lightly dust in chocolate protein powder. Enjoy!
• They will keep in covered container in refrigerator for a week if you don't eat them all before that!

​Chocolate Coconut Popsicle

Makes: 4 servings

• 2 scoops of Arbonne Chocolate Protein Powder
• 1 can of organic full-fat coconut milk
• Blend ingredients together until mixed
• Pour into popsicle molds; freeze.

​

Arbonne Hot Chocolate

Directions:

• Combine 1 mug of hot water with 1 scoop of Arbonne Chocolate Protein Powder and a splash of unsweetened almond milk
• For a fun twist, put an Arbonne Caramel chew or Peppermint chew in the bottom of your mug and enjoy!

Chai Chip Cookies

Ingredients:

• 3 scoops of Chai protein
• 2 cups of almond flour
• 1/2 tsp. sea salt
• 1/2 tsp. Baking Soda
• 1/2 cup Sunflower oil
• 1/2 cup Cassava Nectar
• 1 Tbsp. Vanilla extract
• 1/2-3/4 cup "Enjoy Life Mega Chunks"

Directions:

• Mix all dry ingredients
• Add wet ingredients and mega chunks
• Bake at 350F for 7-10 minutes

Homemade Nutella

Ingredients:

• 2 cups hazelnuts
  
• 1/4 cup cacoa powder (or unsweetened cocoa powder)
  
• 1/2 cup full fat coconut milk
• 4 Tbsp agave
• 1/2 tsp. vanilla extract
• 2 pinches unrefined salt

Directions: 

• Preheat oven to 375F. Place hazelnuts onto baking sheet and roast for 12-15 minutes until nuts are fragrant and slightly brown. Remove from oven. To peel off skins, place roasted nuts into the fold of a kitchen towel and gently massage until most of the skin comes off. 
• Place peeled hazelnuts into food processor and process until creamy smooth - about 8-10 minutes.
• Be sure to scrape sides a couple of times. 
• Add remaining ingredients and process again until smooth. This may take a couple of minutes. Adjust consistency with extra coconut milk if too thick.
• Store in airtight glass container for about a week.

​

"Thin Mints"

Ingredients:

• 3/4 cup Arbonne Chocolate Protein powder
• 1/2 cup cocoa
• 1 tsp. peppermint extract or a drop of peppermint essential oil
• 718 Tbsp. coconut oil, liquid

Directions:

• Place all ingredients into a bowl and stir together. Scoop onto a plastic container.
• Then set in fridge or freezer to set
• Keep refrigerated or store in the freezer

Chocolate Mousse

Ingredients:

• 1 scoop Arbonne Chocolate Protein powder
• 1 Tbsp. Almond Butter
• 1/8 tsp. almond extract
• Splash of almond milk

Directions:

• Blend all ingredients until smooth

​Arbonne Chocolate Protein Cups

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