The name may sound tediously good-for-you but don't be fooled! These have the texture of a moist cake and the added benefit of being gluten- and (mostly) sugar-free (not counting whatever sugar quotient is in the chocolate chips you use). Kind of a miracle.
Finding new ways to enhance the protein puff has been my go-to snack task this week. With Fall upon us, and squash coming in to our CSA, I got inspired to do some autumnal variations on the Chocolate Protein Puff. I boiled what I think was a delicata squash and substituted two of the three bananas from the original recipe, and used coconut flour instead of rice flour. They were great, but I tried again with pumpkin puree and a little less coconut flour and now we have the winning combo.
- 1 banana
- 1 can of pumpkin puree
- 3 tbsp. coconut oil
- 3 large egg whites
- 1 tsp. vanilla extract
- 1 heaping spoonful of almond butter
- 1 heaping spoonful of peanut butter
- 2 tbsp creamed honey (plus several dollops worth for filling)
- 1.5 tsp baking powder
- 3 tbsp. flax meal
- 1.5 cup oats
- 3/4 cup coconut flour
- 1/4 cup shredded coconut (or flakes)
- 2 tsp. cinnamon
- 2-3 oz dark chocolate chips
- 2 handfuls of crushed almonds
- Put the wet stuff all together in a chopper or blender
- Mix the dry stuff together in a big bowl
- Add wet to dry and mix thoroughly
- Form into cupcake-sized balls and place into greased cupcake pan
- Poke your finger into the top of each puff and scoop maybe a 1/2 tsp honey into each
- Bake for 10 minutes at 350 degrees.
Coconut flour seems to make things more voluminous, so while the original recipe fits the cupcake pan fine, this yields just a little extra, meaning you can use the leftover dough for dog treats - removing the chocolate chips of course !!! The pups love it.