I don’t snack much on candy or ice cream or junk food too much but the one thing I crave like no other is CHOCOLATE. I love chocolate. I’m always looking for ways to get my chocolate fix in a clean recipe. Some times a few 80% cocoa chocolate chips will do me, but other times I need a real treat. I’ve perused Pinterest many times to no avail. I’ve tried to make “skinny chocolate” a few times (coconut oil, cocoa powder and stevia) but I cannot take the stevia/truvia aftertaste – it’s gross.
I did come across a recipe recently and noticed while reading through the recipe that stevia was no where to be found so I decided to give it a try. I did tweek the recipe a little to suit my own tastes and convenience, I’ll link the original recipe right here – EmilyLevenson.com
Chocolate Peanut Butter Protein Cups
-1 Cup uncooked quinoa
-2 Cups rolled oats
-1/4 Cup super seed mix (equal parts raw sunflower seeds, pumpkins seeds, chia seeds, flax seeds and hemp seeds. I use this mix on salad and oatmeal, I had it on hand and it is wonderful in the cups!)
-3/4 Cup honey
-3/4 Cup peanut butter
-1/2 Cup flax meal
-1/2 TSP cinnamon
-1/2 TSP salt
-3 TBS coconut oil
-1/4 Cup cocoa powder
-1/2 TSP vanilla
-1 TBS agave nectar
Put quinoa and rolled oats in a food processor and process until the quinoa and oats grind down to a flower. Add the super seed mix to the processor and blend for a few minutes to chop and mix the seeds. Pour the quinoa, oat and seed mixture in a large bowl and add in the remaining “batter” ingredients. Mix ingredients together until all the ingredients are combined and form a cohesive sticky batter. now you are ready to put the batter into whatever pan you plan to use. If you wish to make bars you can line a baking dish with waxed paper and press the batter into the dish. I thought cups would be better for us, that way Grayson could easily eat them. I used a flexible silicon pan for making mini cups and pressed small amounts of batter to fill the cups 3/4 of the way full.
After you’ve prepped your batter in the pans melt the coconut oil in a sauce pan over medium heat. Once the coconut oil is fully melted whisk in the cocoa powder, then add the vanilla and agave nectar. You may then remove the chocolate from heat and pour over the batter in the pans. Since I was filling little cups I poured the chocolate into a glass measuring cup first. The little spout gave me a more precise way to pour in the chocolate.
Then you are ready to place the pans in the freezer. If you chose to do cups, the chocolate should be hardened enough for you to pop them out of the pan and eat in about 10-15 minutes. If you chose to make bars I would wait at least 30 minutes to allow the chocolate and batter to harden up enough before you cut the bars.
I popped all of my cups out of the pans and keep them in a plastic bag in the freezer. They should keep for a few months, frozen- if I could keep them around that long!
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