QUESTION: Choc mint – yay or nay?
Well, it’s a yay from, so I made these yummy minty cups using the Halloween limited edition @macr0mike choc protein powder! If you don’t have choc mint protein, feel free to just use regular chocolate protein and mint essence 🙂
p.s. Feel free to use my DISCOUNT CODE: “amb-chen” for a cheeky lil discount on @macr0mike products!
Here is the recipe:
FUDGY CHOC MINT CRUNCH CUPS (vegan, GF, no-bake, macro-friendly)
December 28, 2020
Category
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
No-bake
Oil-free
Recipe type
Snack
Sweet
Prep Time
2 hours, 20 minutes
Total Time
2 hours, 20 minutes
Notes
*Storage tips: in the fridge for up to 3 days, or in the freezer for months, allowing it to thaw at room temp for 5 mins before serving
Ingredients
- BASE:
- ✅ 2 x your favourite date/nut based protein ball or bars (I used choc hazelnut & peanut butter @purabon balls)
- CHOC FUDGE MINT CRUNCH:
- ✅ 3/4 cup cashew yoghurt (or coconut yoghurt)
- ✅ 40g dairy-free dark chocolate, melted
- ✅ 1/4 cup @macr0mike choc mint protein powder
- ✅3/4 cup rice bubbles
- ✅ 1 x your fave protein bar (I used the new @macr0mike honeycomb protein bar), chopped
- *Optional: extra mint essence, other mix ins e.g. nuts, choc chips
Instructions
- 1. Line 6 muffin holes with non-stick paper or use a silicone mould like I did
- 2. Make the BASE: Pop the protein balls microwave for 15-20 seconds to soften. Then divide them up and mould them as the base in each muffin hole
- 3. Make the CHOC FUDGE MINT CRUNCH layer: melt the chocolate and then stir in the yoghurt and protein powder until no lumps remain.
- 4. Fold in the rice bubbles, protein bar chunks and other mix ins of choice
- 5. Divide the batter evenly amongst the muffin holes.
- 6. Freeze for at least 2 hours before de-moulding and serving