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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.7
  • Total Fat: 16.1 g
  • Cholesterol: 1.9 mg
  • Sodium: 231.9 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Shakeology Choco Crustless Pie calories by ingredient
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Shakeology Choco Crustless Pie

Submitted by: PHITNPHAT
Shakeology Choco Crustless Pie

Introduction

The calories for this pie do not include topping with banana. If you add a banana to the mix or top with one banana the calories will go to 229 calories. The calories for this pie do not include topping with banana. If you add a banana to the mix or top with one banana the calories will go to 229 calories.
Number of Servings: 8

Ingredients

    2 cups of whole cashews (soaked over night)
    1 scoop of choco shakeology
    1 tsp of Banana Flavoring
    ***Optional - top with banana slices or blend banana into the mixture

Directions

1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

2.Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

3.To make thick cashew cream, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.

4. Put Shakeology (and optional banana if you wish) in the blender and blend on high.

5. Spoon into crust of choice or NO crust

6. Decorate with nuts or banana slices.

You now have one of the healthiest pies in the world. Cashew cream is lower in fat and calories than regular cream, and since the pie is healthy, just watch how many calories you are consuming in the day and go ahead, HAVE A SLICE!!!

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PHITNPHAT.






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