CocoaNut Almond Cookie Dough Protein Bar
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Here is your on-the-go protein bar without any of the junk! It is loaded with superfood ingredients like BochaSweet, collagen protein, and tigernut flour. These protein bars taste just like candy and you would never guess it’s actually seriously healthy for you. This is also a diabetic-friendly, low carb, and paleo approved recipe.

Protein Bars

 

INGREDIENTS

Protein Bars

  • 1 cup tigernut flour
  • 1 cup almond meal
  • 4 scoops collagen protein
  • 4 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 tbsp cocoa nibs
  • 6 tbsp coconut shreds

Chocolate Layer

  • 3 tbsp cocoa butter
  • 1 tbsp coconut oil
  • 1.5 tbsp chocolate powder
  • 2 tbsp BochaSweet
  • Chopped sprouted almonds and shredded coconut sprinkled

DIRECTIONS

For Protein Bars

Begin by adding all ingredients for protein bars into a food processor. Blend on high speed for 30-60 seconds until dough forms together. Form the bars on a non-stick surface, either using silicone molds or by hand. Chop the almonds and press into the top surface of the bars.

For Chocolate Layer

Using a double boiler melt down the cocoa butter and coconut oil. Add in the BochaSweet at the same time. Add in the chocolate powder and whisk until smooth consistency. Drizzle the chocolate over the bars and sprinkle with shredded coconut.

 

Banana Chocolate Caramel Ice Cream

Have a sweet tooth for ice cream but want to avoid the weight gain? This delicious guilt-free ice cream recipe created by Jonathan (@jinglifestyle) adds a healthy spin on the beloved traditional ice cream.

Banana Chocolate Caramel Ice Cream

INGREDIENTS

  • 3 cups of ice
  • 3 tablespoons coconut milk/cream
  • 1/4 teaspoon vanilla
  • 2 teaspoons maca powder
  • 1-2 scoops whey protein powder
  • 1 tablespoon BochaSweet
  • 1 frozen banana
  • 1 egg yolk
  • Pinch of sea salt

    Caramel and Chocolate Syrup
  • 2 teaspoon BochaSweet
  • 1 tablespoon mesquite powder
  • 1/4 cup melted cocoa butter
  • 2 teaspoon BochaSweet
  • 1 tablespoon chocolate powder
  • 1/4 cup melted cocoa butter

DIRECTIONS

Begin by filling a high-speed blender with 1 cup of ice, coconut milk, maca, frozen banana, egg yolk, and remaining ingredients. Blend for a solid three minutes until super creamy.  Prepare for the ice cream maker or place in a freezer in a bowl for 1-2 hours (momentarily check on it and stir clumps). Create the butterscotch caramel topping by mixing ¼ cup cacao butter in a bowl with BochaSweet and mesquite powder. Whisk briskly. For the chocolate syrup you will follow a similar process with cacao butter but mix with some cocoa powder. Scoop ice cream into a bowl and pour the topping over.

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BochaSweet is the perfect sugar replacement to use when making your favorite frosting. Here is some tips you can use to make sure your frosting comes out with a heavenly “melt-in-your-mouth” sweet taste.

  1. Make sure to start with butter that is at room temperature. If needed lightly melt the butter in order to speed up the mixing process.
  2. Add in some BochaSweet, with some whey, vanilla extract, and pinch of sea salt. Whisk all the ingredients in a bowl making sure to mash the butter constituents completely.
  3. Enjoy as a treat or layer on a cake, cupcakes, cookies, or however you desire!

 

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