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Raw Cupcakes w/ Plant-Based Protein Frosting

September 15, 2017

Do treats get any better than these?? These are über filling, super-delicious and gluten-free/vegan/soy-free PLANT-BASED raw personal-sized desserts. Um, yum is right! Plus, it takes about 5 minutes to make. So you know, as soon as that road race or term paper is done or you get your toddler to bed, this can be on your plate in 5 minutes. Talk about perfection!

Let's talk plant-based for a hot sec; the buzzword is all over the place now. Sometimes used incorrectly, sometimes not; really it just means your food/recipe is mostly made of plants, preferably veggies, fruits or nuts, seeds and legumes. Basically REAL food with REAL nutrients. Using plant-based protein powders are a great way to pack in nutrients in a hurry, to replace a meal on the go or to replace things like regular sugary frosting atop desserts, but remember that real food always takes priority and is the BEST option for nourishment, energy and performance.

 

(Performance as is sports, daily life and basically everything you do). What you consume has a direct impant on your energy levels, hormones, and even stress levels. So eat those things that not only taste good, but have you feeling and moving good, too!

For how I work on my flexibility, check out my Flexibility for Fitness Blog Post! Applicable tips and free videos for ALL body types and skill levels.

 

Nutrition should never be about depriving yourself; that's why I incorporate healthy desserts into my mostly plant-based diet. I don't miss refined sugar, gluten or dairy when I have these recipes to quell any craving and keep me feeling good. I want to know how you feel once you quit extra sugar, gluten and dairy: I'm willing to bet your body feels amazing once it starts to learn you don't need those inflammatory foods, even though they might taste good. I promise my recipes taste good too!

 

Raw Cupcakes w/ Plant-Based Protein Frosting

Yields 6-7 raw cupcakes

 

Ingredients:

 

10 Medjool dates

1 cup organic unsweetened coconut flakes

1/3 cup almond butter (I prefer this no-sugar no-salt one)

1 cup raw almonds

1 tsp pure pure vanilla extract

1-2 tbsp raw cacao nibs

optional: 2 tbsp nondairy chocolate chips

 

For topping:

about 1/4 cup Orgain Vegan Protein Powder

about 4-6 tbsp filtered water

 

Directions:

 

1. Puree all ingredients in your food processor, stopping to scrape down the sides as needed.

2. Press dough into parchment paper-lined muffin tin, filling each one 1/3 full.

3. Chill while preparing "frosting'.

4. This Orgain one is my favorite brand, as it only takes a little water to create a fluffy and yummy frosting. Whisk Chocolate Vegan Protein powder with water until a spreadable consistency is reached, and spread it over the top of the raw cupcakes. Do the same with Vanilla Vegan Protein Powder, and swirl or decorate as desired. Chill until ready to serve.

*I am not paid or endorsed by Orgain for this post, it's just my go-to brand!

 

 

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