S’mores Quest Bar Cupcakes


S’mores Quest Bar Cupcakes
Oh yes. I went there. To another level. This cupcake has 3 layers. A graham cracker layer, a double chocolate chunk quest bar layer, and a marshmallow cake layer. All that goodness is topped with a marshmallow frosting. It's fluffy, gooey, and smooth with a little crunch from the graham crackers. I love different textures together so I was very pleased with this treat. After the recipe I have listed different links that will take you to some of the hard to find ingredients for this recipe. Enjoy!

INGREDIENTS

Cupcake
1 Double Chocolate Chunk Quest Bar
3 Tbsp. reduced-fat graham cracker crumbs
¼ Tbsp. coconut oil, melted
¼ cup almond meal flour
1 Tbsp. coconut flour
¼ scoop chocolate protein powder
2 Tbsp. plain greek yogurt
1 Tbsp. sugar-free coffee creamer (I used Coffee Mate Sweet Italian Cream)
1 egg white
1 Tbsp. sugar-free Torani S’mores syrup (optional)
1/8 tsp. baking powder

Icing
¼ cup plain greek yogurt
1 Tbsp. sugar-free Torani S’mores syrup (or 4 drops liquid stevia)
1 Tbsp. sugar-free coffee creamer (I used Coffee Mate Sweet Italian Cream)
1 Tbsp. sugar-free white chocolate pudding mix

INSTRUCTIONS

1. Pre-heat oven to 350 degrees. Place 3 silicone cupcake liners on a baking sheet pan.

2. Mix together graham cracker crumbs and coconut oil. Evenly distribute this mixture into each of the three cupcake liners. Press down to form to the bottom of the cupcake liner, creating a crust.

3. Cut the Quest Bar into three even pieces. Place the pieces on a plate sprayed with cooking spray and microwave for 12 seconds. Mold each pieces into each of the 3 cupcake liners (on top of the graham cracker crust).

4. Combine the almond meal, coconut flour, protein powder, yogurt, coffee creamer, egg white, syrup, and baking powder in a bowl. Mix together until batter is smooth and everything is well combined. Evenly spoon the batter into of each of the 3 cupcake liners (on top of the quest bar).

5. Bake in the pre-heated oven for 16 minutes. Remove from oven and let cool. Mix together the icing ingredients until smooth. Evenly spoon icing on top of each cupcake. Enjoy!

Makes 3 servings
1 serving = 1 cupcake with icing

Macros for 1 serving

225 calories, 15.4g protein, 20g carbs, 2.9g sugar, 12.8g fat, 8.1g fiber


Where to Find Commonly Used Products:


Almond Meal Flour & Coconut Flour – www.vitacost.com

Torani Sugar-Free Syrup – www.torani.com




Coconut Cream Stuffed Protein Brownie Bites


Coconut Cream Stuffed Protein Brownie Bites
TOP 5 PERSONAL FAVORITE PROTEIN TREATS OF ALL TIME! These were not in my house long at all! So soft and creamy and moist. Perfection! The brownie batter is sometimes hard to work with when trying to wrap it around the coconut batter. Wet your hands slightly before handling the brownie batter. It helps :) Enjoy!

INGREDIENTS

Brownie
1 scoop chocolate protein powder
1/3 cup whole wheat pastry flour (or oat flour)
2 Tbsp. cacao powder
¼ cup cooked sweet potatoes, mashed *recommended* (or 2-3 Tbsp. pumpkin puree depending on consistency)
5 Tbsp. granulated stevia
¼ tsp. baking powder
¼ tsp. salt
1 large egg
2 Tbsp. sugar free maple syrup

Coconut Cream Filling
1 Tbsp. coconut oil
2 Tbsp. unsweetened coconut flakes
2 Tbsp. Giant Sports Delicious Vanilla Shake protein powder
2 Tbsp. unsweetened coconut milk

 Chocolate Glaze
1 Tbsp. coconut oil, melted
1 Tbsp. cacao powder
2 Tbsp. Giant Sports Delicious Chocolate Shake protein powder
½ Tbsp. agave nectar

Topping
2 tbsp. unsweetened coconut flakes


INSTRUCTIONS

1.) Pre-heat oven to 350°F. Line a baking pan with foil and spray with non-stick cooking spray.

2.) Stir together the following brownie ingredients in a mixing bowl: protein powder, cacao powder, pastry flour, stevia, baking powder and salt.

3.) In a separate mixing bowl, whisk together egg and maple syrup until well combined. Pour this into the bowl of dry brownie ingredients. Add the sweet potato to mixture and stir vigorously until batter is smooth and mixed well. Place brownie batter in the refrigerator 45 minutes.

4.) In a small bowl, mix together all coconut cream filling ingredients. Place the filling in the freezer for about 10 minutes. Remove and, with 1 Tbsp. of filling, roll into a ball. Repeat this until 6 filling balls are made and place them in the fridge until brownie batter is ready to use.

5.) Remove batter and filling out of the fridge. Wet you hands slightly before handling brownie batter.  Using your hands take about 2 Tbsp. of brownie batter, roll into a ball, and then flatten slightly. Place 1 ball of filling in the center of brownie batter and gently wrap the batter around the filling. Make sure the filling is entirely covered by the batter then form into a ball. Repeat until 6 brownie bites are made. Place all assembled brownie bites on the baking pan.

6.) Put brownie bites in the pre-heated oven and bake for 10-12 minutes. Remove bites from oven and place them on a wire rack to cool.

7.) Mix together all icing ingredients until smooth. When brownie bites are cool, evenly spoon glaze on top of each bite and sprinkle with coconut flakes. Let sit for about 20 minutes or until the glaze has hardened.

Makes 6 servings
1 serving = 1 brownie bite

MACROS for 1 brownie bite
180 calories, 11.7g protein, 13.9g carbs, 3.4g fiber, 9g fat, 2.7g sugar

*Note: If you want a quicker and easier way to make a chocolate glaze, melt a healthy chocolate bar or healthy chocolate chips in a bowl. Drizzle melted chocolate on top of the cooled cake bites. Sprinkle with coconut flakes.

Where to Find Commonly Used Products:


Whole Wheat Pastry Flour & Coconut Flakes – www.vitacost.com