Chocolate Covered Marshmallow Shake

Makes 1 serving
300 calories / 11F / 31C / 25P / per serving

1 cup unsweetened cashew milk
1 serving CSE Toasted Marshmallow Protein Powder
1½ Tbs. cocoa powder
1 Tbs. CSE Chocolate Peanut Butter Cup Peanut Butter or natural almond butter
150g ice cubes
Toppings:
10g mini marshmallows
10g mini chocolate chips

1. Add cashew milk, protein powder, cocoa powder, peanut butter, and ice to a high-powered blender. Blend until smooth.

2. Pour into a cup, top with mini marshmallows and mini chocolate chips. Enjoy with a spoon.

Toasted Marshmallow Rice Krispies

Makes 12 servings
150 calories / 3F / 28C / 4P / per serving

5 cups marshmallows
3 Tbs. grass-fed butter
5 ½ cups crispy rice cereal
1 ½ servings CSE Toasted Marshmallow Protein Powder


1. Add the butter to a saucepan and melt down over medium-low heat. Once butter melts, it’ll start to foam. Continue stirring and cooking the butter for 1-2 minutes or until it turns golden brown. Add four cups of marshmallows and stir until melted together. Remove from heat.

2. In a large bowl, add cereal and protein powder, mix together. Pour melted marshmallow mixture over cereal and stir until combined.

3. Turn the oven to broil and spray a sheet pan with nonstick spray. Add one cup of mini marshmallows to the pan. Place the pan in the oven keeping a close eye on them until golden brown and toasted on top. Remove from the oven and fold into the cereal mixture.

4. Spray an 8x8 baking pan. Pour the mixture into the pan and press it in evenly. Let cool, then cut into 12 equal-sized squares. Enjoy!

Marshmallow Cake Bites

Makes 23 servings
120 calories / 5F / 16C / 4P / per serving

1 cup oat flour
2 servings CSE Toasted Marshmallow Protein Powder
½ cup raw honey
¾ cup cashew butter or peanut butter
½ cup dried mini marshmallows
Toppings:
3 Tbs. dried mini marshmallows
140g white chocolate chips
2 tsp. coconut oil

1. In a large mixing bowl, add oat flour, protein powder, honey, nut butter, and dried mini marshmallows. Stir until well combined.

2. Using a small cookie scoop, scoop into balls. Place balls on a lined baking tray and place in the freezer for 10-15 minutes.

3. Add the three tablespoons of dried mini marshmallows to a zip top bag and crush into small pieces. Set aside.

4. In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.

5. Drizzle chocolate evenly over the bites. Sprinkle tops with the crushed dried mini marshmallows. Store in a container in the fridge or freezer and enjoy!

Marshmallow Dream Shake

Makes 1 serving
350 calories / 10.5F / 31C / 28P / per serving

1 cup unsweetened vanilla almond milk
1/4 cup 2% cottage cheese
50g frozen banana slices
1 Tbs. heavy cream
120g ice cubes
1 serving CSE Toasted Marshmallow Protein Powder
Toppings:
2 Tbs. spray whipped cream
1 large marshmallow, roasted

1. Add the almond milk, cottage cheese, banana slices, heavy cream and ice to a high-powered blender. Blend until smooth. Add the protein powder and pulse a few times until the powder is combined.

2. Pour into a glass and top with whipped cream and marshmallow. Roast the marshmallow, if desired. Enjoy!

S’mores Popcorn

Makes 8 servings
155 calories / 7F / 21C / 4P / per serving

12 cups air-popped popcorn
3 Tbs. grass-fed butter
1 serving CSE Toasted Marshmallow Protein Powder
8 graham crackers (2 sheets)
1 cup mini marshmallows
150g semi-sweet chocolate chips

1. Pop the popcorn into a large bowl; set aside.

2. In a food processor, or by hand, crush graham crackers; set aside.

3. Place the butter in a bowl and microwave until melted. Drizzle over the popcorn and toss until well coated. Sprinkle the protein powder and crushed graham crackers over the top and toss until well coated.

4. Pour the popcorn out onto a large baking sheet lined with parchment paper. Scatter mini marshmallows throughout; set aside.

5. Place the chocolate chips in a bowl and microwave in 30-second intervals until chocolate is melted and smooth. Drizzle evenly over the popcorn. Place in the fridge to harden for 5-10 minutes. Enjoy!