Recipe of High Protein CHOCOHOLIC in 17 Minutes at Home

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, high protein chocoholic. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

High Protein CHOCOHOLIC is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. High Protein CHOCOHOLIC is something that I have loved my whole life.

Satisfy your chocolate cravings with these scrumptious cookie bites. With plenty of protein for These cookie bites have three different kinds of chocolate, including rich chocolate protein shake for a. This is high protein and low sugar!!

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook high protein chocoholic using 19 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make High Protein CHOCOHOLIC:

1. Get CUPCAKES
2. Prepare 1/2 cup Garbanzo Bean Flour
3. Make ready 1 Heaping Scoop of PROTEIN POWDER (I used Syntha-6 Vanilla Ice Cream)
4. Make ready 1/4 cup Unsweetened Cocoa Powder (or more depends on you)
5. Make ready 1/2 tsp Baking Powder
6. Get 1/4 tsp Fine Sea Salt
7. Get 4 Eggs
8. Prepare 1/2 cup Agave Nectar
9. Get 1/3 cup Coconut Premium Oil (liquid)
10. Prepare 2 tbsp Coconut Milk
11. Prepare 2 tsp Vanilla Extract
12. Prepare FROSTING
13. Take 1 cup Chocolate PB2
14. Get 1/4 cup Butter (softened/mushy… not melted)
15. Make ready 1 cup Confectioners Sugar (need to replace with healthier substitute next time)
16. Take 1/4 cup Coconut Milk
17. Take 1 tsp Vanilla Extract
18. Take 1 Dark Chocolate Covered Hemp Seeds for topping
19. Take 1 Vegan Airpuffed Mini Marshmallows (or regular)

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Instructions to make High Protein CHOCOHOLIC:

1. Preheat oven to 350
2. Line cupcake tin with cupcake liners and spray those liners (8 cupcakes)
3. Whisk together flour, protein powder, baking powder, salt.
4. Whisk into the dry mixture the eggs, agave nectar, oil, milk, vanilla extract ; keep whiskin' that thang up… Get it smooth and all blended well.
5. Spoon the batter into liners (8 cupcakes)
6. Bake for 25/30 min. (stick toothpick in to make sure)…. Just before cupcakes are done, if you want, stick 3 dark chocolate morsels in each cupcake.
7. THEN… mix Chocolate PB2 and Butter in mixer (I used my shake blender)…add sugar, milk, vanilla… Keep mixing…
8. When cupcakes are cool… frost each one… Then set Dark Chocolate Hemp Seeds on frosting… Then one mini Marshmallow on each cupcake.
9. Store in refrigerator for about 5 days.

This high protein chocolate bark tastes like a handful of Andes chocolates but has no added sugar Crunchy high protein cheese? These crispy little balls are packed with savory. Related products from Jim's Cheese Pantry Inc.: PermaLean Protein, Chocoholic Chocolate. Our luxury high protein hearts are also gorgeous as porridge toppers, give them a go to get those essential proteins and fats required in the morning to start your day. See more ideas about Food, Recipes, Desserts.

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