These little morsels of goodness are from the I Quit Sugar Chocolate Cookbook and are possibly one of our favourite breakfast treats (yes, breakfast!) here in the I Quit Sugar office. Two of these with a cup of tea keep us going until lunch.
Keep a batch in the freezer and snack on a few when a chocolate craving hits. The protein powder gives these a wonderfully chewy texture and the way the ingredients naturally settle means the chia and rice malt syrup form a caramel-like base on the bottom, followed by a fudgy centre covered in chocolate.
Yep, seriously good stuff.
These fudgy protein bites are fructose free.
- 1 1/2 cup basic raw chocolate*.
- 3/4 cups vanilla protein powder.
- 1/2 cup chia seeds.
- 1/3 cup maca powder, optional (if not using macca powder add a little extra protein powder).
- Combine all ingredients and pour immediately into silicon moulds or cupcake cases (mini or standard) and place in the fridge or freezer to harden.
* Basic raw chocolate: Blend/mix 1 1/2 cups coconut oil, 1/2 cup raw cacao powder, 2 tablespoons rice malt syrup, 2 pinches sea salt until smooth/combined. Pour into moulds or onto a baking paper-lined plate and freeze/refrigerate.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.
- makes 25-30
If you like chocolate, you can find more tasty sugar-free cacao recipes here.
Have you tried one of these yet? Let us know the results.