These chocolate protein fudge bites are low in calories and high in protein, with 60 calories and 7 grams of protein per bite.
Ingredients
- 2 scoops chocolate protein powder (about 60 g (2.1 oz), or 2.1 oz)
- 2 heaping tablespoons coconut flour (about 20 g, or 0.7 oz)
- 1 heaping tablespoon psyllium husk (about 10 g, or 0.35 oz)
- 2 level tablespoons raw cocoa powder
- 1 container plain soy yogurt, 125 g (4.4 oz)
- 1 container unsweetened applesauce, 113 g (4 oz)
- 1 level tablespoon tahini
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of coarse salt
- 1/2 teaspoon instant coffee powder
- 1 cup water
- For topping: sugar-free maple syrup and coarse salt
Instructions
- In a large bowl, mix the soy yogurt, applesauce, tahini, and psyllium husk. Let stand for 5 minutes so the psyllium can form a firm gel.
- In a separate bowl, mix the protein powder, coconut flour, cocoa powder, baking powder, baking soda, and instant coffee. Make sure there are no lumps.
- Add the dry ingredients to the wet ingredients. Gradually add the cup of water, mixing well until you have a soft, workable dough.
- Divide the dough among 9 lightly greased muffin cups. Bake in a preheated oven at 170°C (340°F), using conventional heat, not convection, for 20 to 25 minutes, until the bites are set and spring back when touched.
- As soon as they come out of the oven, poke the bites with a toothpick, drizzle with the maple syrup, and sprinkle with a little coarse salt.
- Let the bites cool completely at room temperature, then refrigerate for at least an hour.
Tips
Don't skip the fridge time! It's essential: the fiber and protein need that time to set and create the final fudgy texture.
