It’s time for a confession. I adore the mint and chocolate flavour combination. Mint slice cookies, after dinner mint chocolates, mint choc chip ice cream – I’m a sucker for them all.
So it’s probably no surprise to learn that I simply can’t resist these Crunchy Mint Protein Cups.
A perfectly balanced chocolatey, nutty bottom layer is the ideal base for a luscious peppermint topping which is all finished off with a swirl of creamy chocolate frosting. What’s not to like?
And best of all, these Crunchy Mint Protein Cups look sophisticated and taste great but are simplicity itself to make.
They are also vegan and gluten free.
For a healthy snack to start the day or keep you going through the afternoon lull, try our Nutty Carrot and Oat Protein Bread.
Crunchy Mint Protein Cups
These delicious little bites of yumminess require no cooking, just some freezer time to firm them up.
Crunchy, Nutty Base
1/ cup Pecan Nuts
3 Medjool Dates, pitted
1.5 tbsp Cacao Powder
1 tbsp Coconut Oil
1 tbsp LSA Mix
1/4 tsp Salt (we like Himalayan Pink Rock Salt – for the extra minerals)
Have you ever wondered what all the fuss is about LSA Mix? See here to find out.
1 cup Cashew Nuts, soaked over night
1/3 cup Macadamia Nuts, soaked overnight
1/4 cup Milk (we like to keep it plant-free and prefer Oat Milk or Almond Milk, but any milk is fine)
1/4 cup Fresh Mint Leaves
3 tbsp Stevia (or similar)
2 tbsp Chia Gel (soak a heaped tsp of Chia Seeds in 2 tbsp water and leave to swell for 30 minutes)
See here for more information on why Chia Seeds are such a great addition to your diet.
2 tsp Natural Peppermint Extract
1 tsp Natural Vanilla Extract
1/2 tsp Spirulina Powder
If you are interested in learning more about Protein Powder, see our comprehensive guide of the do’s and don’ts.
Coconut Cream (take a 200g can and place in the fridge overnight – use the top part which has hardened)
100g Avocado, the riper the better
3 tbsp Cacao Powder
1 tbsp Stevia
Looking for an energy boost, but struggling with what to eat? See our article on Energy Boost Foods for some ideas.
- Lightly grease a 12 cup muffin tray with a neutral oil like vegetable oil. Place a strip of baking paper along the bottom of each cup and up the sides, to enable you to lift the complete Crunchy Mint Protein Cups out when you’ve completed them.
- Put all the ingredients for the crunchy, nutty base in a quality food processor and blend until mixed. The texture is up to you, but a nubbly rather rather a dust works well.
- Divide between the 12 muffin moulds and press down. Place in the freezer and get on with the filling.
- To make the mint middle, wash the nuts in water and drain.
- Place in a food processor and blend until smooth.
- Add the remaining ingredients and blend again until completely smooth. You want the mix to be as silky as possible.
- Add a layer of the mint middle to the base layer in the muffin pans and pop back in the freezer until firm.
- For the chocolate swirl, place all the ingredients in a food processor and blend until smooth and creamy.
- Spoon into a piping bag and ice swirls onto your Crunchy Mint Protein Cups.
- Serve chilled from the fridge, garnished with a sprig of fresh mint.
Why not try our recipe for a delicious Protein Shake that is both tasty and healthy?
- Turn your Crunchy Mint Protein Cups into Crunchy Jaffa Protein Cups by swapping out the mint and spirulina and adding a tablespoon of finely chopped orange zest to the middle layer instead.
- Make Crunchy Mocha Protein Cups by exchanging the mint and spirulina for a tablespoon or 2 (depending on how string you like your coffee flavour) of espresso coffee powder.
Have you noticed more and more Collagen-based products creeping onto the market? To learn more about this trending nutraceutical, see our post, Collagen Explained.
Crunchy Mint Protein Cups keep in the freezer until just before serving.