Chocolate Protein Muffin Cakes

Chocolate Protein Muffin Cakes

Recipe by Valerie (@cedellicieux)
Crust Ingredients:
  • 3/4 cup Rhythm Superfoods Sea Salt Beet Chips
  • 3/4 cup packed organic pitted dates (7-8 dates)
  • 1/2 cup organic oat flakes or organic quinoa flakes
  • 3 Tablespoon Garden of Life Virgin Coconut Oil
  • 4 Tablespoons Garden of Life Raw Organic Protein Chocolate
  • 1/2 cup organic shelled pecans
  • 1/4 cup organic quinoa flakes
  • 1 teaspoon pure vanilla extract
Chocolate Mixture:
  • 1 organic avocado
  • 1 organic banana
  • 1/3 cup Garden of Life Virgin Coconut Oil
  • 3/4 cup Garden of Life Raw Organic Protein Chocolate
  • 2 Tablespoons maple syrup
  • ½ teaspoon Himalayan sea salt
Additional Ingredient for Chocolate Mixture:
  • 80g Alter Eco Deep Dark Sea Salt Organic Chocolate
  1. Warm up your oven to 350°F.
  2. 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.
  3. 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.
  4. Put in the oven (middle rack) for 5-6 minutes at 350°.
  5. Let it cool down.
  6. While the crusts are baking, prepare the chocolate mixture.
  7. In your mixer, mix all the chocolate mixture ingredients together.
  8. 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.
  9. Then, add the chocolate mixture over the cooled muffin crusts. Make sure you fill the space up to the top.
  10. Even it with a spatula. Add a raw pecan on top.
  11. Put the muffin pans in the refrigerator for at least 4-5 hours (even better, overnight).


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