Hello my dearest friends! This week has been insane and one of my favorite ways to reduce my stress from school is to bake and prepare dishes. And I have to admit that I have a sweet tooth, back in the day my diet was based on cookies breakfast, chocolate cereal for breakfast and waffles with ice cream for breakfast... no joke!
But now since I started learning about nutrition, physiology and what works for my own body I've changed some of the ingredients I use for baking and what I buy in the store without sacrificing any flavors.
This time I created this protein vanilla pies, they don't need any baking process so they are so easy to make and the ingredients can be substitute to any of your preferences, for example you can substitute vegan protein powder for coconut or almond flour, this is because of the ability to absorb water.
You can store them in the freezer and have a delicious treat at any time of the week, they are so creamy, delicious, and one is not enough! But you can be sure that the ingredients are so dense in nutrients!
If you decide to prepare them with vegan protein, as the original recipe shows, please choose organic! We don't want pesticide residues in our bodies. There's plenty of vegan protein options in the supermarket or even online with good prices.
Hope you enjoy these amazing little pies as much as I did! *See notes for modifications.
- 4 scoops (3/4 cup) of vegan protein powder
- 2 Tbsp of nut butter
- 3/4 - 1 cup of almond milk or water
- 6 Tbsp of coconut flour
- 3 Tbsp of coconut oil
1. Mix the ingredients of the bottom layer and divide into 12 muffin cups. Press the mix on each one.
2. Freeze the first layer in the freezer.
3. While the bottom layer is freezing mix the ingredients of the top layer.
4. Take the muffin cups out of the freezer and divide the top layer in the 12 muffin cups.
5. Freeze again for 5 hours and enjoy!
- You can substitute the vegan protein powder for 3/4 cups of coconut flour or almond flour plus 1/4 cup of monk fruit or coconut sugar.
Recipe Facts per serving:
Total Carbs: 5.6 g
Net Carbs: 1.8 g