Ingredients

• 1.5 Cups - Blanched Ground Almonds
• 3/4 Cup - Pea Protein Powder
• 1 Cup- Smooth Almond Butter
• 1.5 Cups - Carob Chips
• 1/4 Cup - Almond Milk (Unsweetened)
• 1/2 Cup - Oat Flour
• 3/4 Cup - Cooked Red Beets (Pureed)
• 3 Tbsp.- Agave Syrup
• 1 Tsp. - Butter Vanilla Emulsion
• 1/4 Tsp. Salt

Directions

1. Place all ingredients except carob chips into the mixing bowl of a stand mixer. Then using a paddle attachment, mix on low speed until mixture has formed into a firm dough.
2. Remove dough and place onto a baking sheet lined with plastic wrap. Then using a rolling pin, roll dough out to about 3/4 inch thickness. Place into refrigerator to chill for 20 minutes.
3. While the dough is setting, place carob chips into a stainless steel bowl and melt using a double boiler. Set aside and keep warm.
4. Remove dough from fridge, then using a heart shaped cookie cutter, cut out shapes from the slab of dough and place onto a parchment lined cookie sheet.
5. Then using a small pallet or butter knife, spread melted carob chips onto each heart, making sure to cover each one completely. Place back into fridge to cool for at least 1-2 hours before serving. Keep refrigerated.

Alternate decorating step:

For a more simple decorating process, simply add in food coloring after step "9" until desired color is achieved, then transfer all of the icing into a piping bag and flood outlined cookies until completely filled. Let cool at room temperature for 20-30 minutes to allow icing to harden before serving.

Yield: About a dozen protein hearts

Notes:

• Must be refrigerated.

Print