[Post #51 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
I’ll be the first to admit it: this is a pandering post.
I know good and well that others share my affection/weakness for the combination of chocolate, coconut and almonds, so I am wagering that these will catch your attention. But now that I have concocted and eaten
one two of these pucks, I am certain that it will be the flavor and texture of these high-protein, low-sugar sweets that will hold your attention.
This is a no-bake recipe comprising canned chickpeas and vanilla vegan protein powder (specifically, I used rice protein), plus a double does of coconut in the form of coconut oil and coconut flour. Both contribute true coconut flavor in addition to solidifying power: the coconut flour takes the mixture from a wet hummus-like mixture to a firm dough, while the coconut oil helps to further harden the pucks once they are chilled.
A hint of almond extract and some melted bittersweet chocolate on top are all the you need to seal the deal (not cutting into bars! thank you, muffin tin), but if you like, you can add a tiny sprinkle of shredded coconut and some chopped almonds. For these five pucks, I literally used only three whole almonds, chopped, and 2 teaspoons of coconut (total)for sprinkling on top–a little goes a long way!
The end result? These taste like luxury candy bars, sans sugar rush or high calories. In their place, a significant dose of plant protein and micro-nutrients for a measly 123 calories.
Feel–and taste!–the joy!
- ½ of a 15-ounce can chickpeas, rinsed and drained (about ¾ cup)
- ⅓ cup plain or vanilla nondairy milk (I used almond)
- 1 tablespoon virgin coconut oil (unrefined, so you get the coconut flavor)
- 4 packets stevia powder (or to taste/preference)
- ⅛ teaspoon almond extract
- pinch of fine sea salt
- ¼ cup vanilla rice protein powder (I used this one)
- 3 tablespoons coconut flour
- 1-1/2 tablespoons semisweet chocolate chips, melted
- Optional: 2 to 3 roasted almonds, finely chopped and 2-3 teaspoons shredded coconut
- Grease or spray 5 cups of a standard muffin tin.
- In a blender or food processor, process the beans, milk, oil, stevia, almond extract and salt until blended and completely smooth. Add the protein powder and coconut flour; pulse until blended into a thick dough.
- Divide dough into 5 equal portions; rool each into a ball and press into prepared cups. Use the bottom of a small measuring cup to press flat and smooth. Refrigerate for at least 2 hours until firm.
- Drizzle or spoon tops with melted chocolate and, if desired, sprinkle with coconut and almonds. Chill 5 to 10 minutes to set chocolate.
Chocolate Option: Instead of topping with chocolate, you can instead stir in 1-1/2 tablespoons miniature semisweet chocolate chips into the dough before shaping.