Your Cart is Empty
Gluten Free & KETO Chocolate Protein Bark
Aug 15, 2024
About This Recipe
This chocolate-lovers' dessert comes together in less than 20 minutes, is sugar-free, and uses ingredients you probably already have on hand. Our Triple Chocolate Brownie flavor gives this bark its decadent flavor and makes it a powerhouse of nutrients.
Instructions
- In a bowl, mix together the coconut oil, INVIGOR8, cocoa powder, nut or seed butter and vanilla.
- Pour onto a baking sheet lined with parchment paper. The chocolate will spread out on its own. Top with cacao nibs and freeze-dried strawberries.
- Place in the fridge or freezer for 15 minutes to solidify. Once solid, break the bark apart into pieces. Store in an airtight container in the freezer.
Variations - more calories or less
- Go gluten free by exchange out with gluten free flour of your choice!
- Recipe makes approximately 20 muffins. (Bake 18-20 minutes)
- Recipe makes three mini 3"X5" loaves (Bake 35-40 minutes)
- Add 1/2 cups chocolate chips for your chocolate cravings.
Ingredients
(Serves 2)
¼ cup coconut oil, melted
1 scoop Triple Chocolate Brownie INVIGOR8 Superfood Shake powder
2 tbsp unsweetened cocoa powder
2 tsp nut or seed butter (peanut, almond, sunflower, or cashew)
¼ tsp vanilla extract
1 tbsp cacao nibs
⅓ cup freeze-dried strawberries
Featured Ingredient
INVIGOR8 Triple Chocolate Brownie Superfood Shake
Shop NowGluten Free, Creamy Chocolate Avocado Smoothie
INVIGOR8 Banana Bread
Sept 21, 2023
About This Recipe
If your bananas get past their prime, never throw them away. Keep them and use them for this delicious banana bread. A simple quick bread recipe packed with nutrition that is an easy breakfast or snack. You can make this recipe in a large loaf, small loaves or even as muffins.
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs, at room temperature
2 scoops of French Vanilla INVIGOR8 Superfood Shake powder
1 1/2 cup spouted whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
3 large ripe bananas
1 tsp vanilla extract
2 Tbs chia seeds
2 Tbs ground flax seeds
2 Tbs rolled oats, for topping
Instructions
- Preheat oven to 350 degrees.In a bowl, cream the butter and sugar together.
- Add eggs and combine throughly. In a seperate bowl, place the peeled bananas and vanilla extract and mash with a fork.
Variations - more calories or less
- Go gluten free by exchange out with gluten free flour of your choice!
- Recipe makes approximately 20 muffins. (Bake 18-20 minutes)
Featured Ingredient
Additional Recipes
Gluten Free Pumpkin Spice Chia Pudding
This delicious pumpkin-inspired breakfast treat or snack is a great way to stay energized on a blustery fall day.
Gluten Free Pumpkin Cold Brew
Fall is the season for pumpkin in all shapes and sizes. Why not combine the two to make those warm fall days better with a pumpkin cold brew?
Gluten Free Pumpkin Pie Truffles
Skip the pumpkin pie and whip up a batch of these decadent pumpkin pie truffles! Mix everything together into a bowl, roll into balls, chill and dip in chocolate. No baking required!
Additional Recipes
Gluten Free Pumpkin Spice Chia Pudding
This delicious pumpkin-inspired breakfast treat or snack is a great way to stay energized on a blustery fall day.
Gluten Free Pumpkin Cold Brew
Fall is the season for pumpkin in all shapes and sizes. Why not combine the two to make those warm fall days better with a pumpkin cold brew?