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MINT CRISP PROTEIN PODS (vegan, gluten-free) Hola if you are a choc mint lover …

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MINT CRISP PROTEIN PODS (vegan, gluten-free) Hola if you are a choc mint lover …

MINT CRISP PROTEIN PODS (vegan, gluten-free) 🍫✨ Hola if you are a choc mint lover too! 👋🏼 ⁣

Speaking of choc-mint, growing up, I was that strange child who loved Choc mint ice-cream when all my friends liked rainbow flavour. I loved the refreshing mint contrast with the creamy sweet chocolate, it kept me going back for more! 😋 ⁣

P.s. I used the new limited edition Halloween macr0mike choc mint protein powder- which is one of my fave flavours ever! 🥳 ⁣

Here is the recipe ➡️ ⁣

MINT CRISP PROTEIN PODS (vegan, gluten-free) ⁣

Makes: 5 pods ⁣

✅ 1/2 cup vegan choc protein powder (I used macr0mike choc mint – my discount code is “amb-chen”)⁣
✅ 1/4 cup almond meal (mine is from thesourcewestendbrisbane )⁣
✅ 1 tablespoon cocoa powder ⁣
✅ 2 tablespoons runny almond butter (I used noya.nutbutter )⁣
✅ 1 tablespoon maple syrup ⁣
✅ 1/2 cup non-dairy milk ⁣

✅ 1/2 cup coconut milk⁣
✅ 1 1/2 tablespoons coconut flour⁣
✅ 1 tablespoon maple syrup ⁣
✅ 1 teaspoon mint extract ⁣
*Optional: 1 teaspoon greens powder (for colour) ⁣

✅ 50g dairy-free chocolate, melted ( I used bennettonaturalfoods dark)⁣

1. Preheat the oven to 180 degrees C/360 degrees F, fan-forced. Grease a muffin tin with non-stick spray or alternatively use an silicone one like I did⁣
2. Make the CHOC BISCUIT BASE: In a bowl, mix together all the ingredients until a cookie dough consistency. Divide this evenly amongst 5 muffin holes. Make a big well in the centre to resemble a pod⁣
3. Bake for 10-12 mins until crisp ⁣
4. Make the MINT FILLING: mix together the ingredients until thick and creamy. Divide and pour into the centre of each pod⁣
5. Freeze for 60 mins until the mint filling is set⁣
6. Melt the chocolate and pour over the top of each pod to coat ⁣

*Storage tips: In an airtight container in the fridge for up to 5 days or in the freezer for months ⁣

Enjoy guys! 💓⁣

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