Some days, all you crave is some sweet, sweet dessert. Whether that leads to uncovering a hidden pint in the freezer or running to the bakery down the street for an impromptu mini cake to share (we’ve all done it), guilt seems to sneak into each one of our indulgences. But it doesn’t have to be that way. Foods aren’t good or evil, and with a few small tweaks, you can eat your favorite indulgent desserts with the addition of some feel-good, clean nutrition thanks to Orgain’s Plant-Based Protein Powders and Organic Nutrition Shakes.
Have your cake and eat it too with our recipes below for chocolate cups, snickerdoodles, and cookies and cream shakes that the whole family will love.
Makes 6 servings
Per serving: Calories 226 | Fat 7.1g | Carbohydrate 34.8g | Protein 6.7g
3 tablespoons tapioca starch
6 gluten-free chocolate sandwich cookies, crushed
1 tablespoon cocoa
1 package low-sugar natural gummy worms
In a small pot whisk together the protein nutrition shakes and tapioca starch. While whisking, bring the liquid to a boil. Let boil for 1 minute and remove from heat— transfer to another bowl and let cool slightly if cooking with kids! Fill 6 (4 to 6 oz) cups halfway with the mixture and sprinkle with half of the crushed sandwich cookies.
Divide the rest of the pudding mixture between the cups to fill them, and then top with the remaining sandwich cookies and the cocoa powder. Stick a few gummy worms in each cup. Let chill 2 to 4 hours or until set.
Makes 8 servings
Per serving: Calories 152 | Fat 3g | Carbohydrate 28.2g | Protein 4.6g
½ cup gluten-free one-for-one flour
¾ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon cinnamon + 1 teaspoon for rolling cookies
Pinch of kosher salt
1 tablespoon vegan butter (or coconut oil), melted
1 large egg
2 teaspoons vanilla extract
½ cup coconut sugar + 2 tablespoons for rolling cookies
In a medium bowl whisk together the flour, protein powder, cream of tartar, baking soda, ½ teaspoon of cinnamon and pinch of salt.
In a separate large bowl, whisk together the butter or oil, egg, vanilla, and sugar until completely combined (the sugar should be mostly dissolved). Add the flour mixture and stir until everything is well incorporated. Chill the dough in the fridge for at least 30 minutes (up to overnight).
Preheat the oven to 350 degrees.
Prepare the coating. In a small bowl combine ¼ cup coconut sugar and 1 teaspoon cinnamon until well combined.
Using a 2 tablespoon spring-loaded ice cream scoop or a heaping tablespoon— scoop 12 balls of dough, rolling each one in the sugar mixture to coat on all sides before placing on a parchment lined sheet tray.
Bake until cookies are golden brown, about 9 to 11 minutes. Let cool on the sheet for about 10 minutes before transferring to a wire rack to cool completely.
Cookies & Cream Shake
Makes 2 servings
Per serving: Calories 286 | Fat 11.4g | Carbohydrate 32.8g | Protein 12.4g
1 (8.2 ounce) Orgain Vegan Organic Nutrition Shake – Vanilla Bean
1 frozen banana
1 (5.4) ounce container dairy-free yogurt
1 tablespoon dairy-free chocolate chips (or cocoa nibs)
1 gluten-free dairy-free chocolate sandwich cookies
In a blender, combine nutrition shake, banana, yogurt, and cocoa nibs. Blend until smooth. Transfer to a glass. Crush chocolate sandwich cookies into pieces and sprinkle on top to serve.