Summer is starting to wind down. I feel like many of us are so busy trying to make the most of the last few weeks before school starts, or the weather starts to change. Two things come to mind this time of year in regard to food- it needs to be quick and I'm limiting my oven use so I'm not dying of heat trying to cook. This recipe hits both.
Okay let’s be a little more honest here, summer or not a recipe that says no bake is my type of baking. Love that these are so quick to come together. Packed with protein thanks to the Shakeology these become a more balanced and guilty free snack. My tip is to make a double batch to freeze. That way when you want something a little sweet you’ve got this healthier option to grab for.
½ cup / 120 g all-natural almond butter
½ cup / 70 g finely chopped unsalted almonds
¼ cup / 80 g pure maple syrup
3 scoops Café Latte Shakeology
2 Tbsp. dark chocolate chips
Combine almond butter, almonds, maple syrup, Shakeology, and chocolate chips in a medium bowl; mix well.
Roll into sixteen balls, about 1 inch (2½ cm) in diameter each. Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Portion Fix Containers:½ Yellow, ½ Blue, 1 tsp.
Enjoy as an occasional treat. Be sure to track it.
Find more information about this recipe on Beachbody's blog h ere.