Life has been super busy lately. And by lately, I mean like the last 1o or so years of my life.
Between undergrad, my Masters, becoming a dietitian, and getting a full-time job and a long-distance relationship somewhere in the mix, I feel like I’ve been running around like a madwoman.
It just doesn’t seem to be slowing down much either.
Despite the fact that life is crazy busy, I know that I need to eat consistently throughout the day, otherwise I’ll konk out half way through the day.
That’s just the way my brain and body works.
No food = nap time.
I’m not a big fan of packaged grab and go food. I just don’t feel that great about putting all of that processed junk into my body.
That’s why I try my very best to make the majority of foods that I eat on a regular basis from scratch.
BUT, I’m also not into prepping elaborate meals that take hours and hours to cook.
That’s just not my thing.
That’s why I’m always looking for no brainer recipes that I can whip up in a few minutes.
I previously posted my meatloaf muffin recipe, which I LOVE because it’s just one of those no-brainer recipes that can be prepped in bulk.
Prepping in bulk = stress-free meals.
Just like meatloaf muffins are one of my go-to’s for busy days, I also love to make these Fudge-y Almond Protein Cups.
There are a number of reasons why I LOVE my fudge-y cups.
1) They taste like fudge. Enough said.
2) They are filled with wholesome ingredients, so I don’t feel guilty about consuming them on pretty much a daily basis.
3) They’re small and portable. Very important quality for a snack to have.
4) And finally, the ingredients list is pretty short. So short that I have it memorized.
How many recipes can you make off the top of your head and it turns out every time?
I just whip up a batch of these once a week and freeze.
They actually taste great when they’re frozen too.
Did I mention that they taste like fudge?
I’m going to go make some right now….
- ½ cup large flake oats
- ¼ cup unsweetened cocoa powder
- ¼ cup unsweetened coconut
- 2 scoops vegan vanilla protein powder (I like Sunwarrior Protein Powder)
- ½ cup almond butter
- ½ cup unsweetened almond milk
- 1 tsp vanilla
- Sprinkle of unsweetened coconut
- Sprinkle of rolled oats
- Drizzle of almond butter
- Combine the first seven ingredients in a medium-sized bowl and mix together until evenly distributed. If the mixture is too dry, you may need to add an additional 1-2 tablespoons of almond milk. The mixture should be moist, but not sticky.
- Place 8 silicone moulds into a muffin tin and evenly distribute the mixture amongst the cups.
- Press mixture down with a spatula so that the surface is smooth. Top with optional toppings if desired. Place in freezer for approximately 30 minutes to allow mixture to solidify.
- Once frozen, remove cups from silicon moulds.
- Store cups in freezer in a Ziploc bag. Consume frozen or at room temperature.