High Protein Cups | Vegan

Name: High Protein Cups | Vegan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1 cup cooked chickpeas; 1/2 cup dates (70g); 1/2 cup cashews; 1 tsp vanilla extract; 1 cup oats (100g); 1/4 cup shredded coconut; Pinch of salt; 90g 82% chocolate; 1/4 cup vegetable milk; Raspberry marmelade/Peanut butter/Vegan Nutella

This High Protein Cups are a perfect Afer-Workout snack! They are SIMPLE to make, and also very versatile to change ingredients. We love to add peanut butter or vegan nutella into the holes, or let them plain. They have a coco and chocolate balance flavour.

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Dessert

High Protein Cups | Vegan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Perfect Afer-Workout HIGH PROTEIN Vegan Cups

Ingredients

1 cup oats (100g)
1/4 cup shredded coconut
Pinch of salt
90g 82% chocolate
1/4 cup vegetable milk
Raspberry marmelade/Peanut butter/Vegan Nutella

Wet ingredients

1 cup cooked chickpeas
1/2 cup dates (70g)
1/2 cup cashews
1 tsp vanilla extract

Instructions

Preheat the oven to 200ºC.
Process oats until flour and mix with shredded coconut and salt.
Heat dates and cashews in hot water and then mash them with chickpeas and vanilla extract.
Add wet mixture (step 3) to dry mixture (step 2).
In a greased muffin tin, create balls of dough and smash them gently creating a hole in each ball.
Bake at 200º for 15 minutes until golden brown on the sides.
Add the raspberry jam into the holes.
Melt milk and chocolate and spread over the cupcakes. Let cool and enjoy.