Here at EBOOST, we like to be efficient, effective, and healthy. We like to take this mindset into everything we do (at least where and when we can apply it). Being efficient, effective, and healthy means in our home life, in our work life, in our free time, when we sleep and when we eat. We especially like to have our healthy eating be something that we don’t dread so with that comes with liking to be efficient in the kitchen, effective with our methods, and healthy with our meals. When we don’t have time to cook up a whole feast, we like to focus on keeping things simple in our cupboard and refrigerator and if we must keep some staples in the freezer.
All in all, we are saying this to say there are some easy effective, efficient, and healthy snacks to keep on hand in the freezer. Why the freezer is so great in this case is that typically things keep longer in the freezer so that means we can really create a large batch ahead of time and have on hand for a couple weeks. Additionally, having snacks in the freezer keeps the impulse snacking at bay. If something is in the freezer (in this case the recipe we are about to share) then you have to pull it out and allow it to thaw out a bit before you eat it. This reduces the amount of mindless quick snacking from the cupboard. For this snack, you have to commit to wanting it by knowing you can’t have it right away and also know how much you want to be ready to snack on.
Okay, so enough about all the reasons why a snack like this is so great to help you to be efficient, effective, and healthy… here is the recipe already. Oh, one more thing – this snack is great at balancing your blood sugar too!
Chocolate Almond Butter Protein Bites
Makes 24 bites
6 TBS coconut oil, divided
6 TBS almond butter, divided
5 TBS raw honey, divided
1/8 cup dark cocoa powder
1/8 cup EBOOST PRIME, chocolate
1 teaspoon pure vanilla extract
1 pinch kosher salt
1/4 cup chia seed pudding (4TBS + 1/4 cup coconut cream + 1 TBS water)
1 cup plus 2 TBS rolled oats
- Place cupcake liners into a 24-cup mini-muffin tin.
- Prep the chia seed pudding by using a small bowl and mixing together the chia seeds, coconut cream and water together and set aside.
Make the bites:
- In a small saucepan over low heat, whisk together 5 TBS coconut oil, 2 TBS almond butter, 4 TBS maple syrup, cocoa powder, chocolate protein powder, vanilla extract, and kosher salt until fully combined.
- Once everything is warm and mixed together remove from the heat, stir in the oats and chia seed pudding.
- Spoon about 2 tsp of the mixture into the bottom of each cupcake liner. You’ll want these to harden up before adding the almond butter topping. To do this place in the freezer while you prepare the rest.
Almond Butter Drizzle:
- Using the saucepan cleaned out or grab a new one and put over low heat. Combine 1 TBS coconut oil, 4 TBS almond butter, and 1 TBS honey until warm and fully combined.
- Remove the mini muffin tin from the freezer and spoon the warm almond butter mixture over the top of hardened oat mixture.
- Return the tin to the freezer for 15 minutes until everything is set.
- You may now enjoy the bites or keep in freezer and pull out, let thaw for about 10-15 minutes before enjoying.
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