A standard reaction of moms and concerned busybodies everywhere to vegetarianism is: “But where do you get your protein?!”
And because I was tired of answering that question, having stopped eating meat when I was 12, I used to get defensive about it. I get plenty of protein! I’m fine! My diet is fine!
But when it came down to it, the truth is: I really wasn’t getting enough protein. (Oops.) And I’ve realized that I need to be mindful about what I’m eating in order to get the protein I need–because when I do eat more protein, I feel better physically. That doesn’t mean sitting down to a steak for dinner, but a little bit of plant-based protein in each meal and snack quickly adds up.
Case in point? These Green Tea Protein Chocolate Cups from our friends at Designer Protein. Instead of being empty calories like most desserts, these little cups pack in 6 grams of protein per serving, healthy fats, and loads of antioxidants. Grab their recipe below because you’re going to want to keep these in the fridge at all times!
Green Tea Protein Chocolate Cups
- 1/2 cup coconut butter, softened not melted
- 5 tablespoons Aria Women's Wellness Protein in Vanilla
- 3 tablespoons coconut sugar (blended into a fine powder)
- 1 teaspoon matcha powder
- 1 cup dark dairy free chocolate chips
- 1 teaspoon coconut oil
- Additional matcha and sea salt, for topping
- In a bowl mix together coconut butter, matcha green tea, protein powder and coconut sugar. Place in the fridge for about 15 minutes.
- Get a pot of water boiling, place a glass bowl over the top and add in your chocolate chips. Stir chocolate frequently until melted, add in coconut oil.
- Line a muffin tin with liners (8-10) spoon chocolate into the bottom of each about halfway filled.
- Take your matcha mix out of the fridge, form into a little ball, and place in the middle of your chocolate. Repeat this until all chocolate cups have coconut butter. Top the cups off with the rest of the melted chocolate until filled.
- Let set in the fridge for 10 minutes, add matcha and sea salt. Return to fridge and let set until firm.
Photo and recipe by Bridgette Doremus of Stripped Fitness