How do you feel about ridiculously easy recipes? Love them? Hate them?
I wanted to call this a 2-ingredient ridiculously easy chocolate protein bark but I.just.could.not.do.it.
While it could be as easy as mixing 2 (or 3) ingredients together, it is not altogether a 2-ingredient recipe. One of the ingredients is made up of a bunch more. I would hate to mislead you.
My photos will not deceive you, either. Almost psychedelic, the protein bark morphs from a light beige to a darker brown on the other side. Courtesy of the not-quite truthful ingredient: chocolate protein powder.
The simplicity of this treat is simply chocolate protein powder and maca stirred into melted coconut oil which is left to freeze. Protein powders, especially the flavoured varieties, tend to include a bunch of ingredients that may contribute to the different settling rates that occur as it freezes. Or perhaps it is the maca, which is a lighter colour.
I will save my rant about protein powders for another day, but suffice it to say, my preference lies within simple, natural protein powder without any flavours or sweeteners. In times when the expensive Vega chocolate protein miraculously goes on sale, that is when I may try out something new… and then bust out these treats. Just make sure you pick a chocolate protein powder in which you enjoy its taste.
This recipe is courtesy of Amber from Practically Raw Desserts. I have mentioned her cookbook before, gushing over her light raw carrot cupcakes and inherent flexibility to her recipes. I really enjoy her cookbook because through her variations, you learn how to cook (or bake, or unbake as in this case). She has lower fat options, grain-free, nut-free, lower sugar and baked options, depending on the recipe. Some of my favourite recipes from her cookbook include this chocolate protein bark as well as protein power pudding, individual cherry crumbles, raw pecan shortbread cookies, goji berry granola bars, jingle balls and cherry-carob bars. My only gripe about the book are the photos. When compared to some other books, like Isa Does It (with gorgeous photography that I forgot to highlight in my review), they are lacklustre. While there are a lot of colour photos, the colours are off and framing could be improved (yes, says the one with the oddest photos for this post, HA!). At least the recipes are great and that is what counts.
I really want to share this cookbook with you, especially as the holiday treat season gears up (share the vegan baketivism this season!). Thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Amber recipe. If you haven’t made anything by Amber yet, have a look through the table of contents of Practically Raw Desserts on amazon (or my list below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on November 21, 2013. Good luck!
Cocoa Crunch Clusters
Enlightened Raw Carrot Cupcakes (LOVED these!)
Devil’s Food Cupcakes
Coconut Heaven Cupcakes
Marzipan Buckeye Bars
Maple Streusel Coffee Cake Squares
Pecan Chai Spice Bars (only ok; I found the flavours a bit muted and the frosting too soft)
Pecan Shortbread (very good)
Salted Tahini Caramels
5-Minute Blondies (nice and simple)
Dulce de Leche Spooncream
Velvety Chocolate Mousse
Russian Tea Cakes
Tuxedo Cheesecake Brownies
Tropical Fruit Tartlets
PS. Have you entered my worldwide giveaway for Plant-Powered 15 yet?
Note: I was given a copy of the cookbook from Amber as I was a recipe tester. I was under no obligation to share a review. The opinions expressed are entirely my own.
Ridiculously Easy Chocolate Protein Bark
Courtesy of Practically Raw Desserts
1/3 cup melted coconut oil
1/4 cup chocolate-flavored nondairy protein powder of choice (I used Vega sport chocolate protein)
1 teaspoon mesquite or maca powder (optional)
Stevia to taste (or equivalent sweetener of choice)
Cacao powder, as desired
In a small bowl, whisk together the coconut oil, chocolate protein powder, and mesquite or maca (if using). Taste for sweetness and flavor—depending on your brand of protein powder, you may want to add a few drops of stevia or a couple teaspoons cacao powder.
Pour the mixture into a 6- to 8-inch square baking pan lined with waxed paper and place in the freezer for 30 minutes. Once frozen, break the bark into chunks and enjoy.
Store the protein bark in an airtight container in the freezer for up to 3 weeks.
Yield: 6 servings
Cacao powder: unsweetened cocoa powder or carob powder
Vanilla-Almond Protein Bark: Use a vanilla-flavored protein powder and add a few drops of almond extract.