I wrote this post and Blogger deleted it while trying to assuage the annoyance by giving me some !#&$%#^%[email protected] ‘error’ to report back. Is there anything – ANYTHING – more annoying than writing something and having it *pufffffff* dissapear? Especially when it is because of some technical quote unquote error?
As a result of this, I’m just going to write out the recipe and give you the macros. Before I do this though, I just want to note the fact that I made this recipe out of Sunwarrior’s Warrior Blend – a ‘raw’ blend that contains pea protein, cranberry protein, hemp protein, coconut MCT, glucommanan, leucine and fenugreek that I’d been wanting to try for ages. I also want to quickly note that it tastes 100% like pea protein, well, maybe like pea protein with a subtle vanillaness to it?
3/8 cup pumping puree (could sub with cooked sweet potato)
1/4 cup Vanilla Warrior Blend (could sub with vanilla casein)
1 tablespoon coconut flour
1 teaspoon vanilla essence
1 teaspoon chicory powder (really nice added flavor but you can leave it out if you don’t like it)
2 teaspoons liquid stevia
90% Lindt chocolate
1. Mix ingredients except for brazil nuts and chocolate together with a spoon and divide into 5 rough-looking cubes.
2. Grab a brazil nut and, as you can see in the picture above, surround it with the cube.
3. Melt four squares of 90% Lindt chocolate and dip the cubes in the chocolate.
4. Place the whole thing in the freezer and boom: done.
Macros per Serving (out of 5):
6.1g carbos (2.8g sugars/2g fiber)
6.1g fat (3g sat)
Result? It’s like very soft melt in your mouth smooth chocolate pumpkin pie with a brazilian heart that adds a nice *cronch cronch cronch* to the sweet vanilla chicorish dark chocolate. They’re a nice alternative to bars, a way to switch things up a bit 🙂