These little nuggets are packed full of nutrition, minerals, fiber and vitamins… not to mention they are SO FREAKING YUMMY!
Let me give you a little breakdown of what is in these babies. <Links embedded in food titles>
- Omega -3
- Omega -3
- Lignans – Natural antioxidants. To get the lignans that are in 2Tbsp of flaxseed meal you’d have to eat 30 cups of boccoli
- High Protein
- Vitamin A, C, D, E and K1
- Vitamin B1, B2, B3, B6 and B12
- In a nutshell – one scoop has high protein and amino acids, antioxidants, digestive enzymes, prebiotics, vitamins and minerals, phytonutrients and NO artificial sweeteners.
Did you know? Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, can stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers.
- 1 cup natural peanut butter
- 1/2 – 3/4 cup raw honey ( start with 1/2… add as necessary)
- 1 scoop vanilla shakeology
- 2 Tbsp. Flaxseed Meal
- 1 Tbsp. Chia Seeds
- 1 cup unsweetened shredded coconut
Stir together. Mixture will be thick! Scoop into mini baking cups or as is onto a plate. Store covered in the refrigerator for a quick and easy snack before or after a workout or if you NEED a sweet treat. 🙂
My friend, Ashley, brought these to work a few weeks ago and I officially fell in love. The perfect sweet treat with nutritional value. I am so obsessed with these little bites of goo that I have now made them for a group fitness holiday party as well as three Christmas parties. They make a great healthy alternative for all those sugary fatty treats that are looming this time of the year.
Make sure you use natural peanut butter, unsweetened coconut and raw honey to get all the nutritional values without all the extra artificial sweetener and ingredients. You can buy crunchy peanut butter, or take unsalted peanuts and crush them into your peanut butter for some extra crunch. Scoop into mini baking cups, store covered in fridge.
The recipe for Frozen Berry Yogurt Bars was originally discovered on Move Nourish Believe. I made a few minor adjustments to appease my taste buds and am very pleased with how they turned out.
The base layer consists of heart healthy macadamia nuts and almonds. Macadamias are a rich source of Vitamin A, iron, protein and folates. Almonds are rich in vitamins, minerals, protein, healthy fats and antioxidants.
Add in the sweetness of coconut, honey and vanilla extract and you have a base layer that is yummy enough to eat alone.
Each layer is made and frozen in stages. After the first layer is blended together and packed into a 9×13 it goes in the freezer for roughly 30 minutes.
The second layer consists of plain Greek Yogurt (I used Chobani), honey, vanilla extract and a little bit of powdered sugar to help hold the filling together (and add a little bit of sweet).
After the filling is spread evenly across the base layer, back in the freezer it goes for an hour, or until the filling is solid and won’t break apart when layering the raspberry mixture. Don’t forget to reserve 4 Tbsp. of the yogurt mix. You will use this in the top layer.
The last layer consists of raspberries and yogurt blended together in the food processor until smooth. It was very hard not to eat this by the spoonful. I love all things raspberry. In this recipe I used frozen berries that I let sit and thaw on the counter while I put together each layer. You can use fresh if you so choose.
Evenly and carefully spread the raspberry mixture over the filling and place back in the freezer until set.
It is important to make sure the bars are completely frozen before cutting into them. Keep frozen until 5-10 minutes before serving. Keep stored in freezer.