[Post #31 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Oh, coffee. How I love you.
I know that it is not Valentine’s Day. Nor is it National Coffee Day (Who knew this exists? Now I–and you–do; it is September 29th :)). But I don’t need a special occasion to celebrate my affection for you; a Tuesday in the middle of May will do just fine.
These high-protein, quick and easy, creamy-fudgy cappuccino power pucks are even finer.
Coffee, it makes me crazy when ice creams claim to be espresso, cappuccino or mocha-flavored, yet taste very little like you, if at all. And what’s the deal with coffee cake? Why attribute a cake to your good name when you are only a suggested accompaniment. Sheesh. Rest assured, that’s not the case with these pucks. One nibble and “Kapow!” Not a sliver of doubt that these are all about coffee.
Yet these pucks provide multiple perks in one handy treat: namely, high protein (almost 9 grams per puck) and sweet tooth satisfaction, all for a mere 111 calories per puck.
Here’s to you, coffee. And hurrah for these fantastically delicious power pucks!
- 15-ounce can of white beans (I used Great Northern), rinsed and drained
- ½ cup unsweetened applesauce
- 2 tablespoons virgin coconut oil, melted
- 2 tablespoons maple syrup
- 2 teaspoons instant espresso powder (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup sweetened vanilla rice protein powder (I used this one)
- ¼ teaspoon baking powder
- Optional: 1 -2 tablespoons vegan white chocolate chips, melted
- Preheat oven to 350F. Grease or spray 8 cups of a standard muffin tin.
- In a food processor or high speed blender, process the beans, applesauce, coconut oil, maple syrup, espresso powder, vanilla and salt until blended and smooth. Add the protein powder; process, using on/off pulses, until completely blended.
- Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
- Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.
Espresso Powder: If you do not have espresso powder, you can use 2-1/2 teaspoons instant coffee powder in its place.