Some recipes with creamy cocoa!
Jacynthe's Shake
2 servings
Ingredients:
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1 liter of almond milk
-
1 scoop of MJ chocolate protein
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1 scoop of MJ vanilla protein
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1 scoop of Choctura cocoa
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Argan oil, to taste! (Jacynthe puts a lot)
Méthod:
- Pulse with a high-speed blender.
Chocolate spread
Serving: 500 ml (2 cups)
Ingredients:
-
500 ml (2 cups) of sunflower or pumpkin seeds
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60 ml (1/4 cup) of cocoa
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160 ml (2/3 cup) of maple syrup
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60 ml (1/4 cup) of olive oil*
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125 ml (1/2 cup of almond milk) *
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1 pinch of salt
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1 ml (1/4 tsp of vanilla extract)
Method:
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Mix all the ingredients in a blender until a smooth paste is obtained.
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Note: keeps for about a week in the fridge and freezes wonderfully.
*It is possible to replace the oil or almond milk with unsweetened applesauce.
You can also add fermented rice protein to the mixture.
Jo’s Double-Choco Muffins
Serving: 7 muffins
First mix
Ingredients:
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100 g of gluten-free L’Angélique pastry flour
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30 g MJ rice protein
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10 g MJ chocolate protein
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50 g Choctura cocoa
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9 g baking powder
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½ g baking soda
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½ g salt
Second mix
Ingredients:
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130 g monk fruit
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2 vegan eggs*
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1 tablespoon of vanilla
Other ingredients:
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130 g vegan buttermilk**
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80 g coconut oil
-
120 g chocolate chips
Method:
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Place the rack in the center of the oven. Preheat the oven to 200°C (400°F).
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Lining the muffin tins with paper or silicone liners.
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Combine all the dry ingredients.
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Mix the eggs, monk fruit, and vanilla. Incorporate into the dry ingredient mixture, then add the oil, buttermilk, and chocolate chips, without overmixing, just enough to make it uniform.
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Cook for about 16 minutes.
Vegan substitutes for egg and buttermilk
*For each egg: It is possible to substitute a whole egg with a "flax" or "chia" egg. Simply add 1 tablespoon of chia or flax seeds and 3 tablespoons of water. Wait for the mixture to gel, which indicates that it is ready to be used.
** For the plant-based buttermilk: add 1 tablespoon of vinegar or lemon juice, then fill the cup with the required amount of plant-based milk. Mix and let it rest for 10 minutes before using! Or, like Jacynthe, simply add 1 teaspoon of tonic juice to the plant-based milk.
