Ingredients
1/2 cup coconut oil
1/2 cup agave syrup
1/4 cup coconut milk
1.5 tsp vanilla
1/2 cup unsweetened apple sauce
1/2 cup cocoa powder
1/2 cup vega (whole food smoothie infusion) = I used the whole food optimizer
1 tsp baking powder
1/2 cup unsweetened chocolate chips (I didn't actually have any chips so I used dried cranberries)
1/2 cup chopped walnuts (to make this school safe I subbed in sunflower seeds)
In two separate bowls, mix all the wet ingredients together and dry ingredients together. Fold dry mixture into the wet ingredients - don't over mix! Pour into lightly oiled 8x8 glass baking pan (I'm too lazy to bother - I just used parchment paper). Bake at 350 F for 30 minutes.
Here are the pictures!!!
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| This is actually the very first can of coconut milk that I've ever opened. I was surprised that so much fat was on top (not that I mind the fat) but I did put it in a bowl to mix it up. |
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| I melted the coconut oil, added the coconut milk and here goes the agave (personally 1/2 cup is way to much for me, I think 1/3 or 1/4 would have been enough)... but then again I haven't had sugar in nearly 2 weeks. |
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| Patrick helping me "wisk" the wet ingredients together. |
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| I used more than a 1/2 cup of vega (I put in two full scoops) I'm sure any protein powder you have will work also. |
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| Dry ingredients all mixed up! |
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| Ok so the wet bowl doesn't mix up so well, the coconut oil separates...but the end result is awesome! |
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| Generally I don't like the kids dipping in, but this recipe doesn't have any eggs! So Patrick is sampling, so did I! ummm |
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| I won't lie, it was difficult to "smooch" into the pan. |
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| But parchment paper is always worth the extra effort. No stick, easy to cut. |
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| Fluffy, sweet, chocolatey and... |
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| well received :) |
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| See! |
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