Initially this morning I had set out to make some quick protein bliss balls as I was all out of snacks! A bit to much of this and not enough of that and my bliss ball mixtures was resembling more a thick, decadent sauce, which actually would have been amazing over some Greek Yogurt… but I was after on-the-go snacks so with adding a bit more of this and a bit more of that and finding inspiration at the back of my kitchen cupboard (mini muffin tins) these super delicious snacks were created.
Now in sharing this recipe, I take no responsibility for the outcome of the finished product. They may turn out a #foodporn success and completely out stage mine or they may be the type of batch you have to recreate into a trifle they were such a disastrous creation due to my lack of recording any such ingredients or measurements. Use my estimated recipe as a guide and taste as you go and adjust as you think fit.
Best of luck and if they don’t work, recreate them into something even better!
Gluten free, grain free, dairy free, sugar free, low carb, high in protein.
2 scoops of a Natural Vanilla Protein Powder
1 cup pitted dates
1 cup almond meal
1/4 cup filted water
1/2 tsp baking powder
1/2 cup pitted dates
1/2 cup nut butter (natural peanut or almond or mixed nuts)
1 tsp vanilla extract
1 heaped tsp cocao (optional)
1-3 tbs water
Pre-heat the oven at 150 degrees celsius. Grease a mini muffin tin with coconut oil.
Blend or process the dates and 1/4 cup water together to create a paste. Add the protein powder, almond meal, baking powder and eggs and continue to combine thoroughly.
Spoon the thick yet pourable mixture into the muffin tin cups and place in the oven for 10-12 minutes or until lightly golden on top.
Start making the Icing by combining all the ingredients into the blender or processor until smooth. Your water quantity will depend on how thick the mixture is. You are aiming for a firm spreadable consistency.
Once the muffins are out of the oven, run a knife around the side of each cup to loosen and allow to cool for 10 minutes.
Now the best bit. Slab on some icing and enjoy!!
Store in the fridge in a sealed container.