[Post #17 for 365 days of Vegan, Gluten-Free Portable Power Pucks]
This post should be called “these are a few of my favorite things,” especially when it comes (a) the athlete fuel I need before and after workouts, (b) a mid-morning or mid-afternoon pick-me-up snack, and/or (c) when I am craving a sweet treat.
Oh, and sprinkles. Sprinkles cheer me.
It doesn’t hurt that these portable beauties also happen to taste just a like whipped, milk chocolate frosting.
But chocolate frosting they are not. What they are is a combination of easily assembled superfood ingredients that will make you feel empowered to tackle anything that comes your way. These are the star players:
*All-Natural Vanilla Brown Rice Protein Powder: Easily digestable, 24 grams of protein per scoop (with a great amino acid profile), dairy- lactose- soy- and corn-free, low FODMAP, gluten-free, silky smooth, afoordable, and delicious. It’s great stuff to keep on hand, and I’ll be sharing more recipes for using )in puck form!), so don;t worry about wodering how to use it; I’ve got you covered!
*White Beans: A great source of plant protein, beans are rich in complex carbohydrates, fiber, iron, calcium, and B vitamins. The fact that they are cheap and easy to find is always a bonus in my book.
*Virgin Coconut Oil: If you google coconut oil and endurance training or athletic performance, you will get a plethora of (far-fetched) claims. What isn’t far-fetched is that coconut oil is a great source of instant nutrition (due to the Medium Chain Triglycerides, which are easy to use for immediate energy).
*Unsweetened Cocoa Powder: Cocoa powder is rich in a class of compounds called polyphenols, which includes a subset of water-soluble plant pigments known as flavonoids. These are uber-powerful antioxidants, and antioxidant-rich foods are fantastic for post-workout recovery, as well as for general health.
Now, back to these chocolate frosting pucks. Did I mention that they are no-cook? No oven, no stovetop, nothing. Yes, they are ideal all summer-long, even when the air-conditioner is out.
These have a celebratory feeling to them–especially with the sprinkles–which is fitting, becuase I’ll be posting the winners in my Chickpea Cookbook giveaway soon after this post!
Happy eating everyone! And don;t forget to Just Puck It.
- 6 whole pitted Medjool dates
- 1 15-oz can white beans, rinsed and drained (I used Great NOrthern beans)
- ⅔ cup vanilla or chocolate rice protein powder (I used this one)
- ¼ cup unsweetened cocoa powder
- 2 tablespoons creamy peanut butter (or nut/seed butter of your choice)
- 2 tablespoons virgin coconut oil, melted or softened
- ¼ teaspoon fine sea salt
- 2-3 packets organic stevia (optional, to taste)
- Optional: natural color sprinkles (such as these_
- Line all 12 cups of a standard muffin tin with paper or foil liners.
- In a small bowl, cover dates with enough hot (not boiling) water to cover; let soak 15 minutes. Drain, reserving1/4 cup soaking water.
- In a food processor process the dates and beans until blended. Add the protein powder, cocoa powder, peanut butter, coconut oil, and salt, Process until blended, stopping and scraping down sides of bowl 1-2 times, and adding a few tablespoons reserved water as needed until mixture is light and fluffy (like frosting!). Taste for sweetness; if desired, add additional stevia to taste.
- Scoop about about 3 tablespoons batter for each puck (it will be fluffy, but still easy to handle, like a soft clay); shape into a ball, then flat slightly into a puck shape. Place in prepared cups. If desired, sprinkle with sprinkle. Refrigerate for at least 2 hours until firm.
Variation: An equal amount of coconut butter (not oil) can be used in place of the nut or seed butter.
Protein Powder: I am not sure how these will work with other vegan protein powders, but it should be fine; you may need to tweak it a bit, but little more. However, these will be best when made as written, with rice protein powder.