PUMPKIN CARROT BAR

Ingredients:

• 1 c. almond butter 
• 1/2 c. agave syrup
• 1 1/2 c. canned pumpkin 
• 3/4 c. shredded carrot (I put in the food processor)
• 1 t. cinnamon 
• 1/2 t. nutmeg 
• 6 scoops Arbonne vanilla protein powder 
• 1/3 c. Arbonne fiber or ground flax seeds 
• 1/2 c. slivered almonds 
• 2 c. oats

Directions:

• In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into 5x9 pan, chill, and cut. Sprinkle a few extra nuts on top and a dusting of cinnamon. Yum!

 

TRAIL MIX BARS

Ingredients:

• 1 C almond butter
• 1 C brown rice syrup (or agave)
• 6 scoops Arbonne Vanilla Protein Powder 
• 2 C gluten free oats
• 1/2 C Raisins
• 1/2 C Walnuts
• 1/2 C sliced Almonds

​Directions:

• Melt Butter on the stove to make easier blending,
  
• Combine all ingredients and mix with a beater.
  
• Spread with a 9x13 pan and refrigerate

VANILLA ALMOND CRUNCH PROTEIN BARS

Ingredients:

• 1  16oz jar Organic Almond Butter w/Flax Seeds
• 1  23oz container of Light Agave Syrup
• 1 1/2 cups crushed raw almonds
• 8 scoops Arbonne Vanilla Protein Powder Mix (all vegan)
• 4 scoops Arbonne Fiber Boost
• 1-1 1/2 cups Gluten Free Oats
• 2-3 Tbsp Flax Seeds
  ​
  

Directions:

• Melt almond butter in bowl to make for easier blending.
• Combine all ingredients and mix with a beater to insure even distribution of the crunch.
• Spread into a 9x11 pan and refrigerate.
• Can be made with Organic Peanut Butter and Arbonne's Chocolate Protein can be substituted for Vanilla.​

BAKED APPLE CHIPS

Ingredients:

• 2 green apples, cored, thinly sliced
• Cinnamon to taste

Directions:

• Preheat oven to 275 degrees F.
• Line a cookie sheet with parchment paper and place the pieces of sliced apple on top.
• Sprinkle with cinnamon (to taste).
• Bake at 275 degrees for two hours. After 60 minutes, turn them over so they bake evenly. You should check on them after 60 minutes and every 30 minutes after that because oven cook times vary and you don’t want to burn them. Once they look nice and crispy remove them from the oven and allow to cool.​

CARROT HUMMUS

Ingredients:

• 1 cup chopped carrots1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• ¼ cup tahini (sesame seed paste)
• 2 tablespoons lemon juice
• 2 cloves garlic, quartered
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons snipped fresh parsley

Directions:

• In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
• In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth.
• Transfer to a small serving bowl. Stir in parsley. Cover with plastic wrap or foil and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency.

        

This website is owned and operated by Sandra Connell, LLC, an Arbonne Independent Consultant, and is not endorsed by Arbonne. Any opinions expressed on this website are made by and the responsibility of the Independent Consultant and should not be construed as a representation of the opinions of Arbonne.