This is how you make an awesome dome entirely out of chocolate. (and it’s PROTEIN CHOCOLATE!)
Seriously, it’s that easy.
Because if you have to hide a protein cookie dough sundae under something, the ONLY THING you should hide it under is a giant dome of chocolate.
It’s getting hot in hurrr!
Just look at that thing melt.
Let’s get a little closer, shall we?
Yeah, you melt you big protein chocolate beauty, you.
Here’s how you make this protein magic happen:
NUTRITIONAL INFO (RECIPE CREATED BY JOE CASTRO)
Yields: 8 servings | Serving Size: 1/4 bowl dessert
Calories: 265 | Protein: 15g | Fat: 9g | Net Carb: 15g (0 sugar)
Fiber: 9g | Total Carb: 24g | P/CAL: 22%
Prep Time: 20 min | Cook Time: 4 hrs | Total Time: 4 hrs 20 minutes
½ tablespoon coconut oil
2 tablespoons butter, softened
¼ up zero-calorie sweetener
1 ½ tablespoons almond milk
½ tsp vanilla extract
⅛ teaspoon salt
2 tablespoons oat flour
2 tablespoons almond flour
2 tablespoons sugar free chocolate chips
VANILLA ICE CREAM
2 cup 2% milk
½ vanilla bean pod
¼ cup zero-calorie sweetener
1 egg yolk
- Prepare an ice bath by filling a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
- In a mini blender process the sweetener into a powder. Separate the yolk from the egg. Combine the yolks and the sweetener in a medium mixing bowl. Whisk until smooth and mixture resembles a pale lemon-yellow color.
- In a small pot, add milk with the vanilla (pod and seeds) and bring to a simmer.
- Remove simmered milk from stove and slowly pour about ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
- Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
- Cook until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
- Strain the ice cream base into the bowl of the ice water bath which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
- Leave the ice cream base over the ice water bath, stirring occasionally, until it’s completely chilled. This will take about 10 minutes.
- Once chilled, whisk in the Quest® Protein Powder and set aside.
- In a microwave safe bowl melt the chocolate
- Once chocolate is melted add Quest® Protein Powder and coconut oil
- Pour the melted chocolate over a balloon sprayed with none stick coconut oil.
- Place in fridge to cool and harden
- Pop balloon and remove from the chocolate dome
- Set aside
- Blend Quest Bar® into a powder.
- Cream together the butter, sweetener, and powdered Quest Bar® until smooth.
- Add in almond milk, vanilla, and salt
- Stir in oat flour, Quest® Protein Powder and sugar free chocolate chips until combined. Set aside.