Saturday, 30 March 2013

Chocolate-Peanut Protein Cups

....First of all HAPPY EASTER!

This is the day when we celebrate the Easter rabbits leaving their Bunny Kingdom to come and leave their alien eggs for us humans to devour! No? Well, it is that time of year for eggs where I'm from anyway, and so this is what I put together for my boyfriend:



If you're feeling more up to a "savoury" egg, why not have a bakes sweet potato for lunch or dinner? The colours here really did remind me of Easter, so deep yellow-orangey, and it tasted delicious too!



Cut a cross in the middle of the potato so that you get down to the centre of the potato (helps it bake slightly quicker) and bake it the in the oven on around 160-180°C for an hour. Mix together a tin of tuna, a finely chopped chilli pepper, an orange pepper (optional, I thought this was the one thing that could have been left out), a small red onion, a little soy sauce and pepper, half a teaspoon of smoked paprika powder and two Laughing cow triangles, or some light cream cheese. Stir it together and top the baked potato with the delicious mix!

But now, for a little muscle-building sweet treat, the Chocolate-Peanut Protein Cups! I added half a sachet of Stevia (natural sweetner made from the stevia leaf), but it turned out a liiiiittle bit to sweet, so adding that would be for the really sweet teeth out there! I think it was because my vanilla protein powder has no sweetness to it. A healthy sweet-treat, can you imagine?!

Chocolate-Peanut Protein Cups
(Makes ten, about 65-75 calories each, depending on the amount of peanut butter)



1 scoop vanilla or chocolate protein powder â 80 calories (I use a natural one without sweetner by Nature's Garden called 90% protein but any protein powder will do as long as you get the right texture)
1-2 tbsp unsweetened cocoa powder
2 tbsp agave syrup
Water
1/2 sachet stevia sweetener (optional)
10 tsp peanut butter

For this you will need a silicone mini-muffin mould to be able to get the choco-nut cups out after they have been in the freezer. Or you can make 5 normal muffin-sized ones, as long as you use a silicone mould, it'll work!

- Mix the protein powder with the cocoa powder and stevia (if using) in a large cereal bowl until it's combined well.

- Add a little water, almost a small cup of water and the agave to the mix. Stir well and you will find you get a texture that is like a really thick hot chocolate.

- Using a teaspoon, pour one teaspoon's worth of the protein into the bottom of the muffin mould. Once you have gotten ten, or used half of the mix - set them in the freezer for about 10-20 minutes until the base has set.

- Take them out of the freezer and with another two teaspoons, take one teaspoon's worth of peanut butter and spread on top of the first layer. Then repeat with the remaining chocolate mix to top it off. Put them back in the freezer for about half an hour before you can get ready to tuck in! I hope you enjoy them! They melt quickly after half an hour though, but there's nothing wrong with a little mess, especially when it's that tasty! Took me back to the childhood if anything, hehe.

Original source:
http://www.nutritionistinthekitch.com/2013/03/19/step-by-step-double-chocolate-protein-nut-butter-cups-an-awesome-treadmill-workout/

- Jules

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