Updated: Oct 27, 2020
(raw, vegan, gluten-free)
GLO Protein Chocolate Base:
3/4 cup chocolate plantbased protein powder of choice (we love using GLOPRO, Sunwarrior, Ergogenics, or Vega)
2 tbsp raw coconut oil
3 tbsp maple syrup or natural liquid sweetener of choice (raw honey if not vegan)
1 pinch sea salt
Mix in food processor until it comes out like cookie dough consistency. Do not over process. Firmly pack in silicone muffin trays. Leave enough room for thick peanut butter layer.
GLO Icing: ½ cup natural peanut butter or raw almond butter or raw tahini
4 tbsp coconut oil
3 tbsp maple syrup or liquid sweetener of choice (raw honey if not vegan)
Blend in food processor till smooth and creamy.
Pour over protein base as a top layer.
Store in freezer until hard. (about 3 hours).
Keep in freezer and just take out when ready to eat.
Read my list of GLO Approved Natural Sweeteners HERE: