What's not to love when you've got chocolate and coffee mixed with high quality fat plus a great amount of protein. The texture is smooth yet it has a delicious crunch. Not too sweet and perfect if you love chocolate. These bars are very satisfying. This recipe will make 12 bars each with 8.5 grams of protein.
In a Ninja blender add pecans, almonds and blend. Put them in the bowl.
Add coffee beans to the Ninja and blend. Put the ground coffee in the bowl.
Do not blend the pumpkin seeds! Those are good whole. Just add those in the bowl.
Add the rest of your dry ingredients, allulose, inulin, vanilla, cocoa powder and salt. Mix with a spoon and set aside.
Grab a small pot and over medium heat add COCOA butter and COCONUT butter. These are not the same thing! Once melted, add the dry ingredients and mix with a spoon until a mush ball forms.
Get your smaller size brownie pan and dump the mush ball in. Flatten with your spoon and put in freezer for 15-20 minutes.
Add the Lily's chocolate and butter to a small pan and melt before drizzling over the bars. If you don't have Lily's. You can take chunks (about 1/2 a bar) of unsweetened chocolate and add 1/4 cup VitaFiber syrup. This is delicious too!
It is 102 grams of protein for the whole batch. That’s 8.5 grams for each bar! I keep these sweet treats in the fridge and take them out five minutes before I know I’m going to eat them.
Have you ever had a Pfeffernüsse? As a special request from my husband, this was my first time making them… And wow, let me just say these are fantastic! They have a lot more zing than gingerbread, making them a bit more of an “adult” cookie that goes great with coffee or something stronger.
Try them out and let me know what you think in the comments below!
If your cookie dough is ready, preheat oven to 350F.
In a bowl add the dry ingredients and mix.
In a sauce pan add the Vitafiber, butter and melt over low heat while stirring continuously. Remove from heat add in the anise and eggs and mix well before adding that into the dry ingredients. Wrap and place in the fridge for two or more hours.
Wrap and place in the fridge for two or more hours.
Roll into 1 and 1/2 inch sized balls and place on a baking sheet, flattening slightly if desired. Bake time is 15 minutes for all 30 cookies.
Allow to cool for 20 minutes, then frost or drizzle with chocolate glaze.
I made this recipe for a friend and I was honestly skeptical but to my surprise it was so much better then what I excepted! This vegan keto cream cookie cupcake recipe is so easy to make and is high in monounsaturated fats. It is so creamy with an ice cream-like texture and a pastry cookie crust. You wouldn’t expect this delicious sweet treat to also be a vegan one!
Pre-heat oven to 350F. In a bowl add almond meal, coconut flour, sweetener, cinnamon and other spices and mix it until well incorporated. Heat the butter and oil in microwave on 15 second intervals stirring in between making sure to not burn it. Cacao butter is hard at room tempter and doesn’t melt easily so making sure to finely chop it before trying to heat it will help. Patience grasshopper.
The crust will bake for 10-15 minutes or until edges are golden brown and make sure to let it cool before putting the cream filling on top.
Put the nuts in a food processor/ninja with the nut milk and blend until smooth. Next add 1 scoop of protein powder and continue to blend, scraping the sides as you go. Place in freezer.
In a new bowl, start whipping the coconut cream that has been separated from the water. Add in the powdered sweetener and vanilla. Once you have all that whipped up, add the macadamia nut mix to the cream and whip it all up together. I did sprinkle in some extra cinnamon at this step because I love cinnamon.
For the last step, spoon the cream filling on top of the cookie crusts and put in the freezer. Wait approximately one hour for the filling to set firmly. This recipe made 12 cupcake treats.
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