About the Recipe
These Protein Power Cups make for a nutrient-packed snack, combining muscle-supporting protein and healthy fats to keep energy levels steady. The base, made with protein powder, almond butter, and a touch of maple syrup, provides plant-based proteins and healthy fats from almonds, which are rich in vitamin E and magnesium for muscle recovery and metabolic support. The topping combines dates—an excellent natural sweetener high in fiber and antioxidants—with coconut oil for sustained energy, cocoa powder for its iron and flavonoid content, and a boost of oat milk for creamy texture. These tasty cups are designed to satisfy cravings while nourishing the body. (For additional nutritional information see Ingredients Index).
(Note that raw eggs can give you salmonella - although it is very rare & raw eggs are often incorporated in recipes (eg. egg nog). I personally eat at least 4 raw eggs a day as they are high in protein!)
Ingredients
Base:
1 scoop protein powder (I use vanilla plant protein, can use whey for non DFO)
3 tbsp almond butter
3 tbsp maple syrup
Topping:
2/3 cup dates
2 tbsp coconut oil
2 tsp cocoa powder
2 tsp maple syrup
2 eggs
2 tbsp oat milk
Preparation
Step 1
Combine the base ingredients in a bowl. Mix until smooth paste forms.
Step 2
Distribute mixture evenly between 6 silicone cupcake molds. Press mixture into molds with a spoon.
Step 3
Add all topping ingredients into a blender/food processor. Blend until smooth.
Step 4
Pour topping mixture evenly between the cupcake molds. Freeze overnight. ENJOY!
Macros
Per serve (6)
Calories: 210 kcal
Protein: 10g
Carbohydrates: 23g
Sugars: 18.8g
Fats: 9.9g
Saturated fats: 4.9g
Monounsaturated fats: 4.2g
Polyunsaturated fats: 0.8g