Valentine’s Day Recipes That Are as Sweet as You

Instructions

• Jar of cherries (strained)
• 1/2 cup coconut cream
• 1 scoop Just Ingredients Strawberry Limeade Electrolytes

For chocolate glass, melt 1/3 cup chocolate chips with 1/2 tsp coconut oil and dip glass in. Then refrigerate before pouring the drink in.

Directions

Add all ingredients to a blender. Blend until smooth.

Instructions

• Ice cubes
• 1 scoop Strawberry Limeade Electrolytes
• Strawberries
• 1 scoop Raspberry Lemonade Electrolytes
• 1 Ginger Ale Olipop or sparkling water

Directions

1. Froth Strawberry Limeade Electrolytes with water.
2. Pour electrolytes into heart molds & freeze.
3. Blend up strawberries for strawberry puree.
4. Put strawberry puree in bottom of cup
5. Add equal parts Raspberry Lemonade Electrolytes & Olipop
6. Top with heart ice cubes & enjoy!

Instructions

• 1/2 cup water
• 1/2 cup fruit juice of choice (we used tart cherry)
• 2 tbsp Just Ingredients Electrolytes (we recommend Strawberry Limeade or Raspberry Lemonade)
• 2 tbsp unflavored gelatin

Directions

1. Heat up the water and juice in a small pot and bring to a simmer.
2. Add the electrolytes and gelatin and immediately stir quickly for 2-4 minutes until the powder is dissolved and mixture is thickened.
3. Use a dropper to put the mixture into the silicone molds.
4. Refrigerate for 1-2 hours then enjoy your hydrating snack!

Instructions

• 1 cup protein powder (we used chocolate)
• 3-4 tbsp nut butter (almond, peanut, or cashew butter)
• 2-3 tbsp maple syrup (adjust for desired sweetness)
• 3-4 tbsp milk (or any milk alternative, to adjust consistency)
• 3-4 oz dark chocolate (for coating)
• Optional: Pink or red sprinkles, freeze-dried raspberry powder, or sea salt for decoration.

Directions

1. In a large bowl, combine protein powder, nut butter, and maple syrup. Stir until the mixture resembles a soft dough. Add almond milk as needed for a doughy consistency that holds together but isn't too sticky.
2. Take small amounts of the dough and roll it into bite-sized balls. Place the balls on a parchment-lined tray. Chill in the freezer for 15 minutes to firm up.
3. Using a microwave or double boiler, melt the dark chocolate until smooth.
4. Remove the balls from the freezer and use a fork or skewer to dip each ball into the melted chocolate. Allow any excess chocolate to drip off. Place back on the tray.
5. While the chocolate coating is still wet, sprinkle with toppings like sprinkles, freeze-dried raspberry powder, or sea salt.
6. Place the tray back in the fridge for 15–20 minutes or until the chocolate sets.
7. Store the protein truffles in an airtight container in the fridge for up to a week.