Vegan Reese's with a Protein Boost

Remember the recipe I made with Oogionet a few weeks ago?

Well, during that meeting, we prepared several recipes, like these Vegan Reese's, where we added a bit of protein powder to the filling. (Just because we felt like it!)

Oh, I didn't tell you that at that meeting, we were also joined by the athlete Omer Zuri, whom I've known for several years from when I used to run in a running group and she would join me.

We used to compete against each other, mostly in sprints. I admit that she often left me in the dust. (And believe me, I wasn't easy to overtake!)

Omer is an inspiring CrossFitter who takes the concept of strength and femininity a step further. I highly recommend everyone go follow her on Instagram and even go for a trial workout with her. I promise it will be an unforgettable hour.

Here is what Oogionet wrote about it

Photo: Natalie Levin

Let's get back to the Vegan Reese's

In fact, these Vegan Reese's cups are the quick, homemade version of the popular and beloved American snack. A combination of salty peanut butter with dark chocolate. What's not to love?

We added a bit of protein powder to the filling of the Vegan Reese's to thicken the peanut butter and also to increase the nutritional values. If you want, you can skip the protein powder and replace it with the same amount of cornstarch or tapioca flour.

If your peanut butter is the naturally firm/stiff kind, you can skip the thickening entirely.

We sweetened our peanut butter with a bit of maple syrup. If your peanut butter is already sweetened, feel free to skip this part.

Nutritional values by clinical dietitian and fitness trainer Noam Bechar:

One Vegan Reese's cup out of 24 units weighing 40g contains:

134 calories

4g protein

11g carbohydrates

9g fat

Protein-Enriched Vegan Reese's

When you crave something sweet and delicious

Servings 24 cups

Calories 134 kcal

Ingredients

• 300 g Dark chocolate
• 200 g Natural peanut butter
• 30 g Vegan protein powder 1 scoop
• 3 tbsp Maple syrup
• 1.5 cups Almond milk or any plant-based milk you like
• A pinch of coarse sea salt for garnish

Instructions

1. Melt the chocolate in the microwave or over a double boiler until completely smooth.

   

2. Arrange paper liners in a muffin tin and coat the inside of the liners with chocolate.

3. Freeze for about 15 minutes to set.

   

4. Filling: In a bowl, whisk together peanut butter, protein powder, and maple syrup until smooth. Gradually add the almond milk until you get a uniform, thick paste.

5. Transfer the filling to a piping bag.

6. Remove the tray from the freezer and fill the chocolate cups with the peanut butter filling.

7. Pour a teaspoon or two of melted chocolate over the top and smooth it out.

8. Garnish with a little sea salt and freeze for about an hour to set.

9. Remove from the liners and serve.