It’s been a while since I’ve worked on any type of recipes. Part of this has been my new role I’ve just started a few months ago and it’s taking up an enormous amount of time, and leaves me a bit deflated and tired when I get home at night, so the last thing I can think of is actually COOKING :)
However, yesterday I was in the mood to work on a little something for you all after an inspirational & delicious lunch!
Let me introduce to you: The Vegan Protein Cacao Crunch Cups! Vegan, Sugar-free, Gluten-free, Dairy-free, Egg-free deliciousness that’s actually good for your insides. If you have all the staple ingredients, it takes about 15 minutes to create these little cups of deliciousness. Great for kids too as they’re gooey and crunchy at the same time.
Ingredients:
Base:
- 1 cup roasted almonds
- 3 tbsp organic coconut oil (I use H2COCO)
- Dash of rock salt
- 1 scoop of Bodyscience Vanilla Vegan Protein
- 4 tbsp organic almond milk
Middle-layer:
- 2 cups pitted dates (soaked & drained)
- 1 handful shredded coconut
- 1 scoop of Bodyscience Vanilla Vegan Protein
- Dash of rock salt
- 1 tbsp organic coconut oil (I use H2COCO)
- 4 tbsp organic almond milk
- 1 handful raw cacao nibs (I use Loving Earth)
Chocolate-layer:
- 1/4 cup organic coconut oil (I use H2COCO)
- 4 heaped tbsp organic raw cacao (I use Loving Earth)
- Dash of rock salt
- 1/2 tsp vanilla bean paste
- 1 tbsp organic coconut butter
- 1 tsp rice malt syrup (optional for sweeter chocolate)
Directions:
Base:
1. In a blender, ground the almonds until it’s a fine crumble. Add to a big bowl.
2. Add the rest of the ingredients to the bowl with the almond crumble and press firmly together. If it doesn’t stick, add a bit more coconut oil.
3. In a 6-piece muffin-form divide the paste between the 6 forms and press down firmly. Put aside.
Middle-layer:
1. In a blender, add all ingredients and blend until a fine and smooth paste. Add on top of the base-layer in the muffin-forms and sprinkle with a bit of cacao-nibs on the top. Set in the freezer
Chocolate-layer:
1. Add all ingredients to a small saucepan over low heat and keep stirring. When all ingredients have melted and are well whisked together, pour the chocolate over the already-made layers in the muffin-form. Back into the freezer and let them set for at least 2 hours before you eat them. Keep them in the freezer at all times and ENJOY :)
