Pecan Protein Bombs
One of the standout features of Pecan Protein Bombs is their culinary versatility. They can be customized with a variety of ingredients such as oats, dates, chocolate chips, or even spices like cinnamon, making them a versatile snack for all taste preferences. Whether you're looking for a post-workout snack, a mid-afternoon energy boost, or a healthier dessert alternative, pecan protein bombs can be tailored to meet your needs.
Equipment
- 1 mixing bowl
- 1 oven
Ingredients
- 1/4 c. Coconut oil
- 1 tsp. Cinnamon
- 1/4 c. Erythritol
- 1 tsp. Maple extract
- 1 c. Pecan butter
- 1 c. Vanilla protein powder
- Chocolate topping
- 1 oz. Coconut oil
- 3 1/2 oz. Chocolate
Instructions
- To get started with this recipe, you can place the pecan butter into the bowl and blend it well with the protein powder and the erythritol.
- Once those have some time to blend together, add in the maple extract, ground cinnamon, and the coconut oil and use your hand blender so that this turns into a nice paste.
- Move the mixing bowl over to the fridge and let it set there for a half hour or more.
- When it is time to move on, set up a double boiler on the oven and melt your dark chocolate a bit for the topping, slowly blending in the coconut oil when the chocolate is melted.
- Now bring out the protein mixture and turn them into 8 bars. Place in a wooden stick and let them harden inside the fridge for a little longer.
- At this time, the bars should be harder and you can take them from the fridge before dipping into the chocolate mixture, coating them on all sides as evenly as possible.
- Lay out a piece of parchment paper and place the chocolate covered bards on top. When they are all covered, put back into the freezer for 60 minutes or so to make them harder before serving.