Cocoa Protein Cake Bites are my first contribution to this Recipe Makeover week. If I’m going to eat healthier then I’m still going to require a good chocolate fix! I made a flourless chocolate cake for passover recently and it was divine! I initially tried making that into something healthier using these fab products from Barlean’s, but it just didn’t pan out the way I had hoped.
I started my search online for some sort of paleo brownie that I could add the digestive blend to. I found that so many paleo brownie recipes use almond butter in them. I think the flavor combination of chocolate and peanut butter might be one of the best things in life, and almond butter is a great alternative! So I went down the brownies path and ended up with something more cakey, but I decided to still cut them into bite sized pieces like I would a brownie, because we still want portion control when we’re trying to eat healthier.
Here we are with these cocoa protein cake bites. No gluten. No refined sugar – just a bit of pure maple syrup because let’s be real: I still have a major sweet tooth! A generous scoop of Barlean’s Digestive Blend filled with flax, quinoa, chia, coconut, and pumpkin. Also a generous spoonful of almond butter for that creamy and nutty flavor to accompany our cocoa. Love it, love it! Enjoy your pretty darn healthy chocolate fix!
- 45 grams (1/2 cup) almond flour
- 50 grams (1/3 cup) Barlean's Digestive Blend
- 30 grams (1/3 cup) unsweetened, dutch process, cocoa powder
- 5 grams (1 tablespoon) instant espresso
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup almond butter
- 60 milliliters (1/4 cup) Barlean's butter-flavored coconut oil, liquid
- 60 milliliters (1/4 cup) pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- pinch sea salt
- Preheat the oven to 350F
- Grease an 8-inch square baking pan with coconut oil
- (optional) place the almond flour, Barlean's digestive blend, cocoa powder, instant espresso, baking soda, and baking powder into a food processor or blender and pulse to a fine powder. (This will give the cake bites a smoother and more airy consistency. You can skip this step, and will have more texture in the finished product.)
- In a large bowl, stir together the almond butter, oil, maple syrup, eggs, and vanilla until well combined.
- Add the blended dry ingredients, and the salt, and mix to combine well. The batter will be very thick.
- Spread the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out with dry crumbs, about 20 minutes.
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