These vegan biscotti are packed with protein from Happy Planet Clean Protein chocolate smoothie and a scoop of Nuzest chocolate protein. A handful of chocolate chips stud the oil free, brownie like dough for extra decadence.
Luckily, I have a compromise, because a summer without sweets is absolutely unthinkable! For my biscotti loving bestie, I managed to transform a standard double-chocolate biscotti recipe into protein-enriched nibbles that can be packed for road trips or enjoyed as a post-workout reward. I am a huge fan of Nuzest's protein line as it serves as a meal replacement for days I don't want to look at food (the RA medications I'm on can make me nauseous) and it's free of all the stuff I can't eat (I'm looking at you, coconut oil!) while remaining vegan and maintaining a pure, rich chocolate taste. At 20 grams of protein per serving it's a great treat too! To up the chocolate flavour I poured in a hearty dose of a vegan chocolate protein smoothie as well. I had received the Happy Planet beverage to test but due to the coconut I couldn't partake, so baking it was! Even more chocolate via cocoa and two types of chips later and there was no guessing what flavour came through.
Even without eggs, the dough was a dream to handle and sliced well. The whole grain flour added a hint of nuttiness that I thought would work well with the cocoa and according to the taste testers I was right! This also makes a relatively small batch of biscotti, because if you are anything like me cookies do not stand a chance in the household! Dunked in coffee or eaten on their own, they're a tasty way to indulge without blowing the whole diet.
*Note: this is not a sponsored post. I just love Nuzest!
Vegan Chocolate Protein Biscotti
Makes ~12
1/2 cup chocolate non-dairy milk (I used Happy Planet Clean Protein Fairtrade Chocolate & Coconut Smoothie)
2 tbsp cocoa powder
2 scoops chocolate protein powder (I used Nuzest Clean Lean Protein)
2 tsp instant espresso powder
1/4 cup sugar
1 tbsp vanilla
1 cup spelt flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup mini chocolate chips
1/4 cup dark chocolate chips or chopped chocolate
- Heat the oven to 350F and line a baking sheet with silicone or parchment.
- In a large bowl, whisk together the smoothie, cocoa, protein powder, espresso powder, sugar and vanilla until well combined
- Stir in the flour, baking powder and baking soda, then fold in the chocolate chips
- Shape the dough into a log on the baking sheet and flatten slightly.
- Bake for 20 minutes. Reduce oven temperature to 315F.
- Cool for 15 minutes, then slice diagonally with a sharp serrated knife into 12 pieces
- Place slices upright on the parchment-lined baking sheet again and bake for 15 minutes longer.
- Turn off the oven and cool biscotti inside for 1 hour.
- Cool completely before storing!
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