‘Arbonne 30’ Plant-Based Desserts: Healthy Ways to Treat Yourself

Looking for the ultimate list of Arbonne 30 plant-based desserts? These vegan recipes are so delicious and simple to make. Whether you’re starting the Arbonne 30 for the first time or just looking for a yummy way to get a boost of protein in your diet, these recipes have you covered!

Arbonne Protein Cookie Recipe

submitted by Christy Richardson Vulich

Vegan Vanilla Cookie Ingredients

2 cups almond flour

4 scoops vanilla protein

½ Tbsp vanilla extract

½ tsp sea salt

½ tsp baking soda

½ cup agave

½ cup grape seed oil

*omit chocolate chips for 30DTHL- Replace with chopped nuts

Procedure

Mix all ingredients. Refrigerate for 10 minutes.

Small scoop onto prepared cookie sheet.

Bake at 350 degrees for 7-9 minutes.

Arbonne Hot Chocolate

Ingredients

8 oz almond milk

1 scoop chocolate protein powder

2 teaspoons agave

pinch salt

Procedure:

Mix all ingredients well. (This milk frother works perfectly for this hot cocoa recipe.)

Heat in microwave or on stovetop.

*optional: Drop a chocolate or caramel Fit Chew in the bottom of the cup

OR

Make it a HOT VANILLA! Seriously JUST as delicious!

Enjoy!

Vegan Macaroons

*Note: Omit the chocolate during the 30 days program.

Ingredients

1 cup unsweetened fine shredded/desiccated coconut (see note)

1/2 cup almond flour

1/4 cup pure maple syrup

3 Tablespoons melted coconut oil be sure to measure it liquid

1/2 teaspoon vanilla

1/8 teaspoon sea salt

3-4 Tablespoons dairy-free chocolate chips + coconut oil if needed

Instructions

Preheat oven: Preheat oven to 300°F.

Combine ingredients: Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.

Form macaroons: Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper.

Bake: Bake for 20-22 minutes. Remove from oven and let cool. They will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.

Melt chocolate: If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren’t melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.

Dip in chocolate: Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon.

Set: Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge or freezer. If you do store them in the freezer, let them sit out at least 10 minutes before eating. They’re really hard straight from the freezer.

Notes

• Coconut: Be sure to use fine shredded/desiccated coconut. With this type of coconut, the shreds are really tiny and the coconut is more dry. If you use regular shredded coconut (the long strands) the macaroons won’t hold together as well and will spread way too much!

Arbonne Chocolate Protein Almond Butter Cups

Adapted from a recipe by flourishyourhappiness

INGREDIENTS  

6 Tbsp coconut oil

2 scoops Arbonne Chocolate Protein Powder

12 tsp Almond Butter (alt: Cashew Butter or fill with Cookie Dough recipe from below!!)

Pinch salt

INSTRUCTIONS 

In a small saucepan, melt 6 tablespoons of coconut oil over medium-low heat on the stovetop. Stir in 2 scoops Arbonne chocolate protein powder and whisk until well blended.

Fill your 12 mini muffin pan with half the chocolate mixture. Freeze for 10 minutes.

Remove from freezer & add 1 teaspoon of almond butter to each cup. Sprinkle with a tiny pinch of salt.

Quickly reheat the remaining coconut oil & chocolate protein on low heat and whisk.Pour the remaining coconut oil & chocolate protein mixture into your muffin cups.Freeze for 10 more minutes.

Remove from freezer and store frozen. You can enjoy right away or save for later!

Vegan Chia Seed Pudding

Yield: 2 cups

Ingredients:

2 cups non dairy milk

1/4 cup agave or coconut nectar

1/2 cup chia seeds

1 tsp vanilla

pinch of nutmeg

pinch of salt

Procedure:

Mix all ingredients in a bowl or large jar with a top. Stir or shake well until chia seeds are completely wet.

They tend to clump up so using a fork is helpful. Cover and place in refrigerator.

After 10 minutes stir. THIS STEP IS VITAL. If you don’t, you will have a giant clump of chia seeds. I don’t know why I don’t see this warning more often!

Put back in the refrigerator for 10 more minutes and stir once more.

Refrigerate for at least 3 hours.

Serve plain or with berries! Or get wild and make a whole Chia BOWL by adding coconut shreds, nuts, dried fruits, cocoa powder, whatever strikes your fancy.

Arbonne Chocolate Protein Brownie Bite

adapted from Carolyn Auger

Ingredients:

1 cup + 1 Tbsp organic Almond butter
3/4-1 cup warm unsweetened almond milk
2 scoops chocolate protein powder
2 TBSP cocoa power
1 TSP vanilla
1/4 cup agave
1/8 tsp Cinnamon

Procedure:

Make sure you keep all the oil from almond butter and blend it well. Then mix all ingredients together until smooth and blended well. Add more liquid if needed. Batter should be thick but smooth.

Scoop spoonfuls of batter into mini muffin tins, lined with parchment paper. Bake at 350 for approximately 15 -20 minutes (depending on oven) or until toothpick comes out almost clean.

Fizz and Fruit Slushy

recipe from Alicia Laneville

Ingredients:

1 package pomegranate fizz

8 oz water

1 cup frozen strawberries

*note: switch up the fizz and fruit combos for different flavors

Procedure:

Put all ingredients in a blender and blend.

Enjoy!

Arbonne Pumpkin Pie Protein Balls

recipe from Natalie Siciak

Ingredients

• 4 scoops of Arbonne Essentials® Protein Shake – Marble Flavour (or combine Vanilla and Chocolate)
• 2/3 cup organic pumpkin pie puree
• semi-sweet chocolate chips or chopped nuts
• 1/2 tsp vanilla extract
• 1/2 cup almond flour
• dash of agave
• coconut flakes

Directions
Mix ingredients together with water. Slowly incorporate water until you reach a soft, firm consistency. Lastly, roll in coconut flakes. Enjoy!

Chocolate Avocado Ice Cream

Ingredients:

1 avocado

2 scoops Arbonne Chocolate Protein Powder

2 large cups of Ice

1/2 cup water

Procedure:

Put all ingredients except water into blender or food processor.

Slowly drizzle in water until it comes to the right consistency.

Arbonne Cookie Dough Recipe

Ingredients

2 scoops Arbonne Vanilla Protein Powder

1.5 tbsp Almond Butter

3 Tbsp Almond milk

1 tbsp agave

1 tsp stevia, monkfruit, or cocunut sugar

pinch of salt

sprinkle of cacao nibs or chopped nuts

Procedure

Put all ingredients except cacao nibs or nuts in bowl.

Mix carefully until smooth

Fold in cacoa nibs or chopped nuts

Mug Brownie

Ingredients:

3 tbsp unsweetened Plant Based milk

1 Tbsp olive oil

1/4 tsp vanilla

1 dash salt

1 1/2 scoops Arbonne Chocolate Protein

1 Tbsp Coconut sugar, Monkfruit, or Stevia

Procedure:

Add almond milk, oil, vanilla and salt to mug. Whisk well

Then add Protein powder, and sweetener. Blend well.

Microwave foor 1.5- 2 minutes

Detox Blueberry Cobbler

Ingredients

3 cups Blueberries

1 1/2 cup Oat Flour (ground from gluten free oats)

1/2 cup Vanilla Protein

1/2 cup Coconut sugar, Monkfruit, or Stevia

1/2 cup Coconut Oil (use refined if you dont want the coconut flavor)

1/2 cup plant based milk

Dash of Vanilla

1/8 tsp Baking Powder

Procedure:

Put berries in a pie dish.

Mix all DRY ingredients in a bowl.

Pour mixture onto berries

Bake at 350 for 35 minutes.

*note- switch up the berries for a different cobbler.

Arbonne Chocolate Fruit Dip

Ingredients:

1 scoop Arbonne Chocolate Protein

1 Tbsp almond butter

1/8 tsp almond extract

splash plant milk

Procedure:

Blend till smooth consistency

Dip strawberries, or apples, or fold in blueberries or raspberries for more of a parfait.