Along with my Raw Chocolate & Coconut Protein Bars recipe, I made these for a recent PhD Nutrition + PhD Woman product launch event at Ice Tank Studios in London, where journalists from national press and magazines dropped by to find out more about the brands and products and sample my healthy goodies.
Using the new PhD Nutrition Superfood protein powders, these vegan treats went down an absolute storm! Totally clean and guilt-free, these yummy goodies taste like they should be more indulgent than they actually are- which can only be a good thing!
- 1 cup buckwheat flour
- 2 scoops PhD Nutrition Superfood banana protein powder
- ½ cup peanut flour (Sukrin)
- ⅓ cup natural sweetener (Truvia)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 bananas, mashed
- 1 tablespoons coconut oil, melted (Lucy Bee)
- 1 chia egg (1 tbsp Kaizen Living chia seeds + 3 tbsp water)
- ½ cup almond milk
- 1 teaspoon vanilla extract
For the chocolate part:
- 1 tablespoon peanut butter (Meridian Foods)
- 1 tablespoon PhD Nutrition Superfood chocolate protein powder
- 4 tablespoons cacao powder (Kaizen Living)
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
- 1 tablespoon natural sweetener
For the raw chocolate topping:
- 1 tablespoon coconut oil
- 1 tablespoon agave nectar or maple syrup
- 2 tablespoons cacao powder
- Preheat the oven to 180°C and grease 12 muffin tins.
- First make the banana part: In a large bowl, combine the buckwheat and peanut flours, banana protein powder, natural sweetener, baking powder and cinnamon.
- Mix chia egg with the water and leave to stand for 10 mins to thicken and form a gel-like mixture.
- Whisk the mashed bananas with the almond milk, vanilla extract and coconut oil.
- Pour into the dry ingredients along with the chia egg and mix to form a thick, smooth consistency.
- Meanwhile, beat together all of the ingredients for the chocolate part. Spoon the mixture into the banana mixture and beat well, until you have a thick, creamy chocolate batter.
- Spoon this into the muffin tins to reach just the top, then bake for about 15 minutes until risen and a skewer comes out clean. Leave to cool in the tin for 10 minutes, then pop out and leave to cool completely on a wire rack.
- Now for the chocolate topping part to finish off: Melt the coconut oil and agave or maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until glossy and smooth. If it’s too runny, add a little more cacao powder. Spoon this over each muffin to coat the top, then leave for about 10 minutes to set. Now enjoy!
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