Dark Chocolate Protein Digestives

These protein cookies right here (which by the way are gluten free) are madness – in taste, texture, and wholesomeness – they’re a solid ten out of ten. Seriously. I think that they are one of the best protein cookies I’ve ever made. Now, those of you unfamiliar with the British Cookie (Or ‘Biscuit’) Scene are probably thinking that ‘Digestives’ is a strange and unappetizing name for such supposedly delicious cookies (I mean, “I’ll trade you one of my luscious Double Chocolate Chip Chocolate Muffins for a couple of your delectable Digestives!” – said no one, right?) But once you get to know them, you forget about the word and ‘Digestives’ gains this aura of deliciousness and mmmmm! I mean, look at them. Nommmm, right? Yeaah! So I’m calling these Dark Chocolate Protein Digestives. I’m doing it not because of their digestibility per se (although, when you look at the first ingredient, you’ll notice that the word ‘digestive’ would probably not be irrelevant, har har) but because they’re exactly like actual digestives, only 100% better! Honestly. They are incredible, simply magical; surreal, extraordinary: SUBLIME. Don’t believe me? Try this recipe .

Ingredients:

1 can black beans
1/2 cup chocolate whey protein powder (I got some from www.hollandandbarrett.com)
1/2 cup liquid egg whites
1/2 cup buckwheat flakes
1/2 cup cocoa powder
1 tablespoon toffee flavdrops
1 teaspoon sea salt
1 tablespoon fennel seeds (unusual I know, but Zeus are they good here!)
1/2 bar 100% chocolate (I used mine)

Directions:

1. Blend ingredients together and bake as four giant muffins (using a big muffin tray) for about 15-20 minutes (or until fully cooked) at 170 degrees C (332 F).

2. Let them cool and slice horizontally into rounds.

3. Melt half a bar of 100% chocolate and spoon some between all the cookies before moving them to the freezer.

4. Let sit in freezer for 30 minutes.

Macros per Serving (out of 12):

85kcals
10.9g carbos
5g protein
3.2g fat
3.3g fiber

Notes:

I baked the above as three big round muffins (big like these) using this muffin tray. BOOM: THAT IS IT. Result? WAAA! You basically bite through a crunchy layer of dark chocolate and suddenly BAM! the world just fades as the cakey cookie beneath explodes with sweet chocolate, fennel and toffee. Oy. What an amazing bunch of cookies. You should seriously try this recipe. If I were the kind to dish out orders, I’d start raising my voice now ;-)

The fennel seeds are optional; you don’t have to use them. I just added them because they add a wonderful flavor dimension to the whole thing and an extra element of crunch!

If you don’t have or want to use toffee flavdrops, you can do without them. I just used them for extra sweetness and a subtle toffeeness to the whole thing but, really, you could use some splenda or stevia and end up with the same thing :-)

Remember that if you don’t have or want to use buckwheat flakes, you can just use oats. Refer to the Ingredients Substitution Chart I included in the last newsletter!





Leave a Comment