Chocolate Protein Muffin Cakes
- Mar 29, 2017
What's better than chocolate muffins? Chocolate Protein Muffins using Raw Organic Protein!
Serves: 10-12 muffin cakes
Ingredients
Crust:
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3/4 cup Rhythm Superfoods Sea Salt Beet Chips
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3/4 cup packed organic pitted dates (7-8 dates)
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1/2 cup organic oat flakes or organic quinoa flakes
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1/2 cup organic shelled pecans
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1/4 cup organic quinoa flakes
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1 tsp pure vanilla extract
Chocolate Mixture:
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1 organic avocado
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1 organic banana
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2 Tbsp maple syrup
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½ tsp Himalayan sea salt
Additional Ingredient for Chocolate Mixture:
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80g Alter Eco Deep Dark Sea Salt Organic Chocolate
Preparation
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Warm up your oven to 350°F.
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In a mixer, mix the crust ingredients together. Mix them long enough to make sure it turns into a sticky mixture. Test it with your fingers. If the mixture isn’t sticky enough, feel free to add another teaspoon of coconut oil.
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Once done, add 1½ to 2 teaspoons of this mixture to the bottom of each mini muffin pan compartments. Make sure you pack the mixture well. Use your fingers.
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Put in the oven (middle rack) for 5-6 minutes at 350°.
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Let it cool down.
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While the crusts are baking, prepare the chocolate mixture.
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In your mixer, mix all the chocolate mixture ingredients together.
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Then, in a microwave, melt one whole 80g Alter Eco Deep Dark Sea Salt organic chocolate and add to the chocolate mixture. Mix until well blended.
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Then, add the chocolate mixture over the cooled muffin crusts. Make sure you fill the space up to the top.
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Even it with a spatula. Add a raw pecan on top.
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Put the muffin pans in the refrigerator for at least 4-5 hours (even better, overnight).
