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Chocolate Protein Crunchies

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Sometimes only chocolate will do! These chocolate protein crunchies are reminiscent of the childhood classic, chocolate rice crispies, but with a (slightly!) more grown up and healthier twist. These crunchies have a satisfying crunch with chocolate notes from organic cacao complimented by fragrant nut or seed butter, aromatic coconut oil and caramel tasting maca powder.

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The traditional rice crispies have been replaced by a mixture of sugar-free whey protein crispies, puffed brown rice crispies and puffed quinoa, which provide a mixture of complex carbohydrates and protein. (If  you are want to keep the recipe vegan, simply omit the protein crispies and replace them with brown rice crispies and/ or puffed quinoa ).

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These crunchies have also been supplemented with ground flaxseed, which adds protein, fibre and antioxidants. Cacao adds a good dose of antioxidants and minerals including magnesium and iron, therefore boosting the immune system, heart and brain. Cacao also contains 4 mood-enhancing chemicals, and so along with maca, which has mood balancing and energising properties, these crispies are almost medicinal! Eat up!

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Rather than the traditional nest shape, I usually shape mine into dome-like igloos (unless it is Easter!), but you could always stick to making nests if you prefer.

 

Makes: 20-22 crunchies

Preparation time: 35-40mins

Ingredients:

  • 60g crispies: I use puffed brown rice (20g), protein crispies (20g), puffed quinoa (20g)
  • 2 tbsp. ground flaxseed
  • 1 tsp. maca powder
  • 1/4 tsp. sea salt
  • 85g coconut oil
  • 70g cashew or almond butter or seed butter (seed butter if you want to keep this recipe nut-free)
  • 50g cacao powder
  • 4 tbsp. maple syrup or liquid sweetener of choice
  • Optional: decorate with a sprinkle of unsweetened desiccated coconut

 

Method:

  1. Line a baking sheet or large plate with greaseproof paper.
  2. In a large bowl, mix together the crispies of choice, ground flaxseed, maca powder and sea salt.
  3. In a non-stick saucepan and on a low-medium heat, melt and combine the coconut oil, nut or seed butter, cacao powder and maple syrup to form a thick chocolate velvety sauce.
  4. Pour the sauce over the crispies and using a wooden spoon, mix well to coat evenly.
  5. Using a 3cm ice cream scoop, scoop up a generous portion of the mixture and compress to form tight mounds, then invert and release the dome and place on the prepared baking sheet/ plate. Repeat until all the mixture is used up. Decorate with a sprinkle of desiccated coconut if desired.
  6. Alternatively make nests! Compress the crispies into cake cases and top with a cacao-covered goldenberry.
  7. Chill in the refrigerator for at least 1hr to allow the domes to set before eating.

 

Variation:

Non-vegans could use cacao with maca and bee pollen.

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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