It’s the holiday season! This is one of our favorite times of the year. Philippe and I love everything about Christmas, the decorations, the activities with our kids, and especially the food! Did you know that you can eat healthy and delicious meals and treats and still stay on track? A few easy swaps and voilà! 

One of our secret ingredient is Shakeology, our daily premium source of protein which also contains so much nutrition our body craves—digestive enzymes, prebiotics, probiotics, adaptogens, fibre, antioxidants, vitamins, and minerals, all crucial to being healthy and feeling great.

It’s time to spice up your Shakeology routine with 21 recipes for the holidays ! 

1- No-Bake Peppermint Mocha Shakeology Cake Pops

If you’re looking for a fun, creative way to use your box of Peppermint Mocha Shakeology, then look no further than this easy no-bake cake pops recipe!

Ingredients

• 2 scoops Peppermint Mocha Plant-Based Vegan Shakeology
• 4 large Medjool dates, pitted
• ¼ cup almond flour
• ¼ cup unsweetened almond milk
• 6 lollipop sticks (see tip for alternatives)
• ¼ cup semisweet chocolate chips
• 2 tsp. coconut oil

Instructions

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.
2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.
3. Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.
4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see instruction below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes. 
5. Transfer to an airtight container and refrigerate for up to 24 hours.

2- Gingerbread Man Shakeology

When you’ve got a craving for a holiday treat, whip up this Gingerbread Man Shakeology that captures the flavors of the classic spiced cookie.

Ingredients

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Chocolate Shakeology
• 1 tsp ground cinnamon
• ¾ tsp. finely chopped fresh ginger (or ¼ tsp. ground ginger)
• 1 tsp. pure vanilla extract

Instructions

1. Place almond milk, ice, Shakeology, cinnamon, ginger, and extract in blender; cover. Blend until smooth

3- Mini Pumpkin Cheesecake With Gingersnap Crust

A healthier way to enjoy cheesecake, this melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice.

Ingredients

• 1 cup gingersnap cookies
• 1 Tbsp. + 1 tsp. coconut oil
• 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology
• 1 cup part-skim ricotta cheese
• 2 Tbsp. unsweetened almond milk
• 1 dash pumpkin pie spice (or cinnamon)

Instructions

1. Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.
2. Add cookies and coconut oil to a food processor; cover. Pulse to blend.
3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.
4. Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Pulse until smooth.
5. Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.
6. Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4days. If frozen, set out at room temperature for 15 minutes before serving. 

4- Creamy Candy Cane Shakeology

Forget those holiday drinks loaded with sugar, cream, and calories. This Creamy Candy Cane Shakeology is a salute to peppermint, arguably the most festive flavor of the season.

Ingredients

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Vanilla Whey Shakeology
• ½ tsp. pure peppermint extract

Instructions

1. Place almond milk, ice, Shakeology, and extract in blender; cover. Blend until smooth.

5- Peppermint Mocha Shakeology Martini

Nothing says “fancy holiday drink” like an ice-cold martini, right? But if you want to be festive without straying too far from with your nutrition goals, this Peppermint Mocha Shakeology Martini is the perfectly chocolatey, minty, slightly boozy solution!

Ingredients

• 1 oz. vegan dark chocolate square, finely grated
• 1 small hard peppermint candy, finely crushed
• ½ cup ice
• 1 cup unsweetened almond milk
• 1 oz. vodka
• 1 packet Peppermint Mocha Plant-Based Vegan Shakeology

Instructions

1. Gently stir together the chocolate and candy on a small plate. Cover the bottom of a second small plate with water. Dip the rim of a chilled martini glass in water, and shake off any excess, then dip the rim in the chocolate mixture to coat. Repeat with a second glass. Place in refrigerator.
2. Place ice, almond milk, vodka, and Shakeology in blender; cover. Blend until smooth. 
3. Divide mixture evenly between two glasses. Serve immediately.

6- Cinnamon Roll Shakeology

This healthy Cinnamon Roll Shakeology smoothie has all the flavor and deliciousness of that sweet treat, but without all the calories, fat, and sugar!

Ingredients

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Café Latte Shakeology
• 1 tsp. ground cinnamon

Instructions

1. Place almond milk, ice, Shakeology, and cinnamon in blender; cover. Blend until smooth.

7- Chocolate, Almond & Coconut Shakeology Cookies

These no-bake protein-packed cookies bring all of the joy and none of the guilt.

Ingredients

• 1 cup all-natural almond butter
• 1 tsp. pure almond extract
• 1 cup dry quick-cooking rolled oats
• ½ cup honey
• 1 cup Chocolate Whey Shakeology
• 2 Tbsp. unsweetened shredded coconut

Instructions

1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.
2. Roll mixture into 24 balls, each about 1 inch in size.
3. Flatten each slightly so that it is shaped like a traditional cookie.
4. Refrigerate for at least one hour before serving.
5. Serve immediately, or store in an airtight container in the refrigerator for up to five days.  

8- Maple and “Brown Sugar” Overnight Oats

If you loved powdered packet oatmeal growing up (or you know, as an adult), you’ll love this overnight oats recipe.

Ingredients

1. ½ cup dry rolled oats
2. 1 scoop Café Latte Whey (or Café Latte Plant-Based Vegan) Shakeology
3. ¼ tsp. ground nutmeg
4. 1 cup unsweetened almond milk
5. 1 Tbsp. chopped pecans
6. 1 tsp. pure maple syrup

Instructions

• Add oats, Shakeology, and nutmeg to a 16 oz. jar (or sealable container); stir to combine.
• Add almond milk; mix well. Seal lid; refrigerate overnight.
• Top with pecans and maple syrup just before serving. Store refrigerated in an airtight container for up to 24 hours. 

9- Carrot Cake Energy Balls

With these devilishly good Carrot Cake Shakeology Energy Balls, you can have your carrot cake and eat it, too.

Ingredients

• 1½ scoops Vanilla Whey Shakeology
• ½ cup dry rolled oats
• ⅓ cup all-natural smooth almond butter
• 4 Medjool dates, coarsely chopped
• ¼ cup walnut pieces
• ¾ cup shredded carrots
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. ground ginger

Instructions

1. Combine Shakeology, oats, almond butter, and dates in food processor; pulse until dates are incorporated.
2. Add walnuts, carrots, cinnamon, cloves, and ginger; pulse until just blended.
3. Roll into 15 balls, about 1-inch in diameter each.
4. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

10- Salted Chocolate Maple Pecan Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top.

Ingredients

• FOR CRUST:
• ½ cup almond flour
• ¼ cup raw pecans
• 2 Medjool dates, pitted
• 1 Tbsp. extra-virgin coconut oil
• ⅛ tsp. sea salt (or Himalayan salt)
• FOR CHOCOLATE LAYER:
• ¼ cup all-natural almond butter
• ¼ cup pure maple syrup
• 2 Tbsp. water
• 1 scoop Chocolate Plant-Based Vegan Shakeology
• FOR TOPPING:
• 2 Tbsp. chopped raw pecans
• 1 Tbsp. semi-sweet chocolate chips
• ¼ tsp. extra-virgin coconut oil, melted

Instructions

1. To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Setaside.
2. Line an 8 x 8-inch baking dish with parchment paper. Using clean hands (or a rubber spatula) press crust mixture into dish to form an even layer. Set aside.
3. To make chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.
4. Press chocolate mixture on top of crust to form chocolate layer.
5. Gently press chopped pecans into chocolate layer.
6. Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.
7. Using a fork, drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Store refrigerated in an airtight container for up to 24 hours.

11- Almond and Apricot Thumbprint Cookies

What would the holidays be, really, without a batch of thumbprint cookies?

Ingredients

• 1 cup all-natural almond butter
• 1 tsp. pure almond extract
• 1 cup dry quick-cooking rolled oats
• ½ cup honey
• 1 cup Vanilla Whey Shakeology
• 24 dried apricot halves

Instructions

1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.
2. Roll mixture into 24 balls, each about 1 inch in size.
3. Flatten each slightly so that it is shaped like a traditional cookie.
4. Make an indent in the middle of each of the cookies. Place the one dried apricot in the center of each cookie before cooling in the refrigerator.
5. Refrigerate for at least one hour before serving.
6. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

12- Tiramisu No-Bake Cookies

Treat yourself to a decadent-tasting dessert without straying from your nutrition goals.

Ingredients

• 1 cup oat flour
• 3 Tbsp. unsweetened cocoa powder, divided use
• ¼ tsp. sea salt (or Himalayan salt)
• 1 scoop Café Latte Whey Shakeology
• ¼ cup all-natural smooth almond butter
• 2 Tbsp. honey (or pure maple syrup)
• 3 to 4 Tbsp. unsweetened almond milk (or low-fat milk)

Instructions

1. Combine oat flour, 2 Tbsp. cocoa powder, salt, and Shakeology; mix well.
2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.)
3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula.
4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa powder.
5. Flatten each slightly so that it is shaped like a traditional cookie.
6. Refrigerate for a firmer cookie, or eat immediately for a softer cookie.
7. Serve immediately, or store in an airtight container in the refrigerator for up to three days.

13- Espresso Zabaione Mocktail

Enjoy the luxurious flavors of the original toothsome treat and stay on track with your healthy eating plan.

Ingredients

• 2 oz brewed espresso (approx. 1 shot), chilled
• 1 cup reduced-fat (2%) milk
• 1 cup ice
• 1 scoop Café Latte Whey Shakeology
• 1 tsp. maple syrup
• ½ tsp. rum extract

Instructions

1. Place espresso, milk, ice, Shakeology, and extract in blender; cover. Blend until smooth.

14- Nutty Pumpkin Spice Shakeology Cookies

With just six ingredients and 10 minutes, you’ll have delicious No-Bake Nutty Pumpkin Spice Shakeology cookies to feed your inner cookie monster.

Ingredients

• 1 cup chopped pecans, toasted
• 10 Medjool dates, pits removed
• ½ tsp. pumpkin pie spice
• ¼ tsp. ground ginger
• 2 packets Pumpkin Spice Plant-Based Vegan Shakeology
• ½ cup pure pumpkin puree

Instructions

1. Place pecans, dates, pumpkin pie spice, and ginger in food processor; process until blended.
2. Add Shakeology and pumpkin puree; process until well blended.
3. Roll mixture into 20 balls, approximately 1 Tbsp. each. 
4. Flatten each slightly so that it’s shaped like a traditional cookie. 
5. Serve immediately, or store in an airtight container in the refrigerator for up to three days.

15- Gingerbread Energy Balls

These energy balls are perfect for a healthy holiday snack, but let’s be real: We’d eat these year-round. (And we will.)

Ingredients

• ¼ cup almond flour
• ¾ cup dry rolled oats
• 1 scoop Vanilla Whey Shakeology
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground cloves
• 1¼ cups pitted dates, packed

Instructions

1. Place almond flour, oats, Shakeology, cinnamon, ginger, and cloves in a food processor; pulse until mixture is the consistency of flour.
2. Add half of dates; pulse until well blended.
3. Add remaining dates; pulse until mixture forms a uniform dough.
4. Shape dough into 12 walnut-sized balls; place in airtight container.
5. Refrigerate for at least 1 hour before serving.
6. Serve immediately, or store in airtight container in the refrigerator for up to five days.

16- Frozen Strawberry Peach Bellini

Upgrade your daily Shakeology to a glamorous peach bellini made with Tropical Strawberry Plant-Based Vegan Shakeology (or whey Strawberry Shakeology if you prefer).

Ingredients

• 1 cup sparkling water, divided use
• 1 cup ice
• 1 scoop Tropical Strawberry Plant-Based Vegan Shakeology
• ½ cup reduced-fat (2%) plain Greek yogurt
• ½ cup frozen peaches
• ¼ cup frozen strawberries
• 1 strawberry (for garnish; optional)

Instructions

1. Place ½ cup sparkling water, ice, Shakeology, yogurt, peaches, and strawberries in blender; cover. Blend until smooth.
2. Add remainingsparkling water, mix well; garnish with strawberry if desired. Serve immediately.

17- Peppermint Mocha Shakeology Mini Vegan Cheesecakes

How could you possibly improve on creamy, cold cheesecake that’s a little bit sweet and a little bit tart? Three words: Peppermint. Mocha. Shakeology.

Ingredients

• Silicone muffin mold
• 16 chocolate whole-grain graham crackers, crushed
• 1 Tbsp. + 1 tsp. melted extra-virgin coconut oil
• 2 packets Peppermint Mocha Shakeology
• ⅔ cup canned coconut milk
• ½ cup dry-roasted cashews, soaked in hot water for 30 minutes

Instructions

1. Place graham crackers and coconut oil in a food processor; cover. Pulse to combine.
2. Spoon equal amounts of mixture into silicone muffin mold cups. Shape crust to cover the bottom and sides evenly. Place in the freezer to set.
3. Combine Shakeology, coconut milk, and cashews in a blender; cover. Blend until smooth.
4. Pour equal amounts into each muffin cup. Set in the freezer for at least 2 hours.
5. Serve immediately, or keep frozen in an airtight container for up to 1 week.

18- Winter Breeze Shakeology

Delight your little ones, or your child-like spirit, with these bright blue “Frozen” themed smoothies made with Vanilla Whey Shakeology, coconut, and banana.

Ingredients

• 1 cup unsweetened coconut milk beverage
• 1 cup ice
• 1 scoop Vanilla Whey (or Vanilla Plant-Based Vegan) Shakeology
• 1 medium banana, chopped
• 1 tsp. blue spirulina powder
• 1 tsp. unsweetened shredded coconut

Instructions

1. Place coconut milk, ice, Shakeology, banana, and spirulina in blender; cover. Blend until smooth.
2. Garnish with coconut.

19- Butter Cookie Shakeology

Made with Vanilla Whey Shakeology, butter extract, and almond flour, you’ll love this shake that tastes like a cookie!

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 cup ice
• 1 scoop Vanilla Whey (or Vanilla Plant-Based Vegan) Shakeology
• ½ tsp. butter extract
• 2 Tbsp. almond flour
• ¼ tsp. ground cinnamon

Instructions

1. Place almond milk, ice, Shakeology, extract, almond flour, and cinnamon in blender; cover. Blend until smooth.

20- Peanut Butter Chocolate Shakeology Cups

Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy.

Ingredients

• ¼ cup dark chocolate morsels
• 2 scoops Chocolate Plant-Based Vegan Shakeology
• 1 Tbsp. psyllium husk powder
• ½ cup pumpkin puree
• 6 tsp. all-natural smooth peanut butter, divided use

Instructions

1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.
7. Serve immediately, or store in an airtight container in the refrigerator for up to three days until ready to eat!

21- No-Bake Peanut Butter Chocolate Pie

This decadent-tasting peanut butter chocolate pie recipe is delicious and healthier than most pies.

Ingredients

• 2 Tbsp. reduced-fat (2%) milk
• 1 (12-oz.) container firm (or silken) tofu
• 2 scoops Chocolate Whey Shakeology
• ½ cup peanut butter
• 2 large bananas, cut into chunks
• 1 Tbsp. honey
• 1 whole-wheat graham cracker pie crust

Instructions

1. Place milk, tofu, Shakeology, peanut butter, bananas, and honey in blender; cover. Blend until smooth.
2. Pour tofu mixture into pie crust; refrigerate for at least one hour, or until firm.
3. Cut into 12 servings.
4. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.

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