Do you know who that is up there? (Maybe the cape and protein muffin tattoo gives him away…) It’s Protein Pow Man! Sampling today’s recipe like a champ 😉 This recipe is actually a tribute to one of my favorite ingredients: toffee flavdrops. The anti-sweetenerists amongst you may cringe at the artificiality of this product (because it’s basically just sucralose and flavoring), hailing all sorts of arguments to support the notion that all sweeteners are ultimately noxious to human health. What do I say to them? I say that not all sweeteners are created equal (e.g. aspartame ≠ sucralose ≠ stevia). I tell them that I have an imperious and ultra-demanding sweet-tooth which I love dearly and that the option of a. exterminating it or b. satisfying it with table sugar are both out of the question. I tell them that, all things in my diet considered, I find the inclusion of sweeteners to be inconsequential.
Blended together and baked at 180 C (356 F) for 15 minutes in a mini loaf pan.
Macros per cube (out of 10):
2.4g carbos (0.7g sugars)
1.2g fat (0.8g sat)
The above yielded five rectangular mini cake loaves. Once the cakes are done, allow them to cool and, when ready, cut them in half so you get two cubes. Then, go grab a small spoon and dig some holes through the center of the cakes. You don’t HAVE to dig a hole in them, you CAN just frost them on top; I just like to have more filling inside so that, as you bite it, BOOOM! you feel an explosion of creaminess 😀
OK, so, for the frosting, all I did was mix 3/4 cup of vanilla whey with 1/8 cup of pea protein, 1 tsp of vanilla powder, 1/2 tbsp of toffee flavdrops and 1/4 cup of coconut milk. Tha’s it, ready 🙂
If you want to try this recipe without flavdrops, you still can. Just throw a banana into the batter, taste it, and you’re ready to go!