🍫✨ Day 15 of Healthy Summer Treats: Frozen Protein S’mores #SummerOnShorts

These are SO UNDER-RATED, OMG! Don’t make these unless you’re prepared to eat the entire batch. 😂😅

Our homemade almond flour graham crackers are perfectly sweet & crunchy, paired with a snappy allulose-sweetened vegan dark chocolate layer, and a marshmallowy layer with added protein - these could be on repeat all summer long. 🍫✨

TIP: try to mix the Coco Whip as little as possible (just enough to get the protein powder mixed in) or it can deflate and get really runny. BUT even if it does, I assure you they still turn out SO GOOD!

INGREDIENTS:

► 1 tub of coconut whip/Coco Whip

► 1 scoop of vanilla protein powder* (see below for unsweetened subs)

► 6 regular sized graham crackers (or equivalent - some gluten free ones like Glutino & Schar are squares so you’ll need double the amount of cookies) we used homemade (see bottom for recipe - it’s super easy, & you choose the sweetener).

► 1/2 cup (80g) dark chocolate/choc chips, melted

HOW TO:

► Lay out 3 graham crackers (or equivalent) on a lined baking sheet/pan

► Spread with melted dark chocolate, then pop into freezer until set

► Mix 1-1.5 scoop(s) protein powder into Coco Whip (careful to only mix as much as needed - I over-mixed mine and it deflated quite a bit & got runny), and spread over chocolate covered graham crackers

► Top with another graham cracker, then pop back into the freezer until set (freeze a couple of hours for marshmallowy consistency, or longer for more ice-cream-sandwich-like treat)

► Enjoy!!

NOTE: *if you’re like me and only buy unsweetened protein powders use 1-1.5 full scoops of unflavoured protein powder of choice, plus 1-2 tsp of sweetener of choice & 1 tsp vanilla.

Go see Day 14: 🤎🍫 Chocolate Fudgsicles

https://youtube.com/shorts/mjmi-Io2iFE?feature=share

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Graham Crackers | Paleo & Vegan==============

►2 cups almond flour

►3 tbsp coconut sugar/granulated sugar substitute*

►1 tsp ground cinnamon

►1 tsp baking soda

►1/2 tsp salt

►1/4 cup maple syrup/liquid sugar substitute*

►1/4 cup coconut oil, melted

►1 tsp vanilla extract

►Preheat your oven to 350F

►Combine ingredients

►Roll out to 1/4” thick between parchment paper

►Slice 2x5”ish rectangles (I used pop tart cookie cutter & got 9 crackers, plus a bit of border)

►Prick crackers with fork

►Bake 12-14 minutes, until they start to brown

►Pull & cool, then snap apart

►Store in airtight container

*NOTE:  I would not recommend using allulose as it keeps cookies soft, not crispy. And allulose may burn and become bitter at this higher oven temp. I would highly recommend using an erythritol-based substitute instead.