- Line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy protein isolate, cocoa powder, coconut flour, and salt. Make a well in the center. Pour in the cashew milk and vanilla crème stevia, and stir until just incorporated.
- Carefully shape the mixture into spheres, and place them onto the prepared baking sheet. Transfer to an airtight container, and refrigerate.
Notes: This recipe was specifically designed for soy protein isolate (powder). Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the bars will not set.
Any milk may be substituted for the cashew milk.
Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of coconut flour or soy protein if the dough is too wet OR more milk if the dough is too dry. You’ll need the equivalent of ½ cup of granulated sugar.
If you prefer to make bars instead of bites, line a 9×5” loaf pan with parchment paper . After Step 2, press the mixture into the lined pan, and chill for at least 3 hours before slicing into 6 bars.
gluten-free, vegan, clean eating, low fat, low calorie, high protein, sugar-free
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