Hemp & Pistachio Protein Cups
These low sugar hemp and pistachio protein cups bites have a sustaining balance of healthy fats, protein and carbs. Hemp seeds are a nutritional powerhouse. Combined with almond butter and dates they make a sweet treat that is amazing. Topped with dark chocolate they make a fantastic good-for-you treat!
Servings 12
Ingredients
Base Crust
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1 cup almond flour (almonds blended to a flour)
- 1 cup rolled oats
- 1/2 cup hemp hearts (shelled hemp seeds)
- 1/2 cup pistachios
- 1/2 cup ½ cup almond (or any other nut or seed) butter
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1 teaspoon vanilla extract (use if protein powder is unflavoured)
Chocolate Topping
- 1 cup dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 2-3 tablespoons hemp seeds and chopped pistachios
Instructions
- Line a 12-hole muffin pan with paper liners or use a silicon muffin pan.Add all the base ingredients to a food processor and pulse until ingredients are combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Add a tablespoon or two of water if needed if it won’t come together. Divide the mixture into the 12 muffin holes and spread out evenly with the back of a spoon. Place in the fridge while you melt the chocolate.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, pour a spoonful or two over each of the bases and sprinkle over the some extra hemp and chopped pistachios. Refrigerate again to set chocolate.Once the chocolate has set, keep in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.