Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, high protein chocoholic. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
High Protein CHOCOHOLIC is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. High Protein CHOCOHOLIC is something that I have loved my entire life. They are nice and they look fantastic.
Chow down on this version after a tough workout. Today I have uploaded one of my pudding recipes that I make on my instagram and get asked questions on! Satisfy your chocolate cravings with these scrumptious cookie bites. With plenty of protein for These cookie bites have three different kinds of chocolate, including rich chocolate protein shake for a.
To get started with this recipe, we must prepare a few ingredients. You can have high protein chocoholic using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make High Protein CHOCOHOLIC:
- Make ready CUPCAKES
- Take 1/2 cup Garbanzo Bean Flour
- Take 1 Heaping Scoop of PROTEIN POWDER (I used Syntha-6 Vanilla Ice Cream)
- Prepare 1/4 cup Unsweetened Cocoa Powder (or more depends on you)
- Take 1/2 tsp Baking Powder
- Prepare 1/4 tsp Fine Sea Salt
- Take 4 Eggs
- Get 1/2 cup Agave Nectar
- Prepare 1/3 cup Coconut Premium Oil (liquid)
- Take 2 tbsp Coconut Milk
- Take 2 tsp Vanilla Extract
- Take FROSTING
- Prepare 1 cup Chocolate PB2
- Get 1/4 cup Butter (softened/mushy… not melted)
- Prepare 1 cup Confectioners Sugar (need to replace with healthier substitute next time)
- Get 1/4 cup Coconut Milk
- Make ready 1 tsp Vanilla Extract
- Get 1 Dark Chocolate Covered Hemp Seeds for topping
- Take 1 Vegan Airpuffed Mini Marshmallows (or regular)
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Steps to make High Protein CHOCOHOLIC:
- Preheat oven to 350
- Line cupcake tin with cupcake liners and spray those liners (8 cupcakes)
- Whisk together flour, protein powder, baking powder, salt.
- Whisk into the dry mixture the eggs, agave nectar, oil, milk, vanilla extract ; keep whiskin' that thang up… Get it smooth and all blended well.
- Spoon the batter into liners (8 cupcakes)
- Bake for 25/30 min. (stick toothpick in to make sure)…. Just before cupcakes are done, if you want, stick 3 dark chocolate morsels in each cupcake.
- THEN… mix Chocolate PB2 and Butter in mixer (I used my shake blender)…add sugar, milk, vanilla… Keep mixing…
- When cupcakes are cool… frost each one… Then set Dark Chocolate Hemp Seeds on frosting… Then one mini Marshmallow on each cupcake.
- Store in refrigerator for about 5 days.
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