Valentine’s Day has a way of sparking our sweet tooth and bringing out our inner Betty Crocker. These four tasty treats, made with the wholesome plnt line of baking products, are simple to whip up and pair perfectly with a glass of champagne.
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Molten Chocolate Mug Cake
Serves: 1
Molten Chocolate
- 1 TBSP plnt coconut oil
- 1 TBSP unsweetened cocoa powder
- 3 plnt liquid stevia drops
Cake Batter
- 3 TBSP buckwheat flour
- 1 TBSP unsweetened cocoa powder
- 1/2 serving plnt chocolate protein powder
- 1/2 tsp baking powder
- 1/3 cup almond milk
- 7-8 plnt liquid stevia drops
Prior to making the mugcake, prepare the molten chocolate filling. Mix the coconut oil, cocoa powder, and stevia drops. Freeze in a small bowl or ice cube tray for 2-3 hours, until solid.
To prepare the cake batter, combine the dry ingredients (buckwheat flour, cocoa powder, protein powder, and baking powder) in a small bowl or mug. Slowly whisk in the almond milk and stevia drops. Once thoroughly mixed and no lumps remain, place the frozen chocolate filling in the center of the cake batter. Ensure that the top of chocolate is fully covered by the batter. Microwave for 60 seconds. Enjoy!
Nutritional info for 1 serving: 300 calories; 18g fat, 25g carbs (9g fiber, 1g sugar), 15g protein, 0mg cholesterol, 175mg sodium, 370mg potassium.
Sugar Cookie Protein Bites
Makes: 12 Balls
- 2 servings plnt vanilla protein powder
- 1/4 cup almond meal/flour
- 1/4 cup cashew butter
- 1/4 cup mashed banana (or applesauce)
- 1/4 cup almond milk (or water)
- 1/2 dropper plnt brand liquid stevia drops
- 1/2 tsp vanilla extract
In a medium bowl, combine the protein powder and almond meal. Then add the cashew butter, mashed banana, and almond milk; stir until well combined. It should be fairly difficult to mix together because you want the protein cookie batter to be thick rather than runny. If needed, add 1-2 TBSP more liquid to stir. Once everything is well mixed, stir in the liquid stevia and vanilla extract. Divide the batter and roll into 12 balls. Feel free to decorate with sprinkles. Enjoy!
Nutritional info for 1 ball: 100 calories; 7g fat, 5g carbs, 5g protein, 0mg cholesterol, 40mg sodium, 20mg potassium
Oreo Red Velvet Parfait
Serves: 2
- 2/3 cup vanilla soy yogurt (~5.3oz)
- 1/2 serving plnt chocolate protein powder
- 1 TBSP coconut flour
- 1/2 TBSP beet powder (or red food coloring)
- 5-7 plnt liquid stevia drops
- 2 Oreos, crushed
- 1 TBSP mini chocolate chips
In a small bowl, mix 1/2 cup of the soy yogurt with the protein powder, coconut flour, beet powder, and stevia. A thick, red velvet cream will result. In two separate glasses, layer the crushed Oreos, red velvet cream, and the remaining portion of vanilla soy yogurt. Top each cup with chocolate chips. Enjoy!
Nutritional info for 1 serving: 235 calories; 9g fat, 30g carbs (3.5g fiber, 12g sugar), 10g protein, 0mg cholesterol, 120mg sodium, 10mg potassium.
Raspberries and Cream Fudge
Makes: 12 servings
- 1/2 cup cashew butter
- 1/4 cup plnt coconut oil, melted
- 1/2 dropper plnt liquid stevia drops
- 2 TBSP maple syrup
- 1/4 cup freeze dried raspberries
Line a mini cupcake pan with 12 mini cupcake liners. Set to the side. In a medium bowl, mix together the cashew butter, melted coconut oil, and stevia drops. Add the maple syrup and freeze dried raspberries to the bowl and mix. Distribute the fudge mixture evenly amongst the cupcake liners. Place in the fridge for 1-2 hours, until the fudge firms up. Enjoy! Store any extras in the fridge.
Nutritional info for 1 serving: 120 calories; 11g fat, 6g carbs (1g fiber, 3g sugar), 1g protein, 0mg cholesterol, 35mg sodium, 10mg potassium.