Protein!
This week, we’re staying on desserts but we’re making a protein-packed one! I’m sure you know that protein forms the building blocks of our bodies, essential for the repair and growth of tissues, but did you know that almost all food items contain some protein?! This is because all living organisms, whether plant or animal, need protein to survive. Plants, for instance, use protein for growth and repair, while humans (and animals) rely on protein for muscle development and cellular functions. Despite this, one of the most common questions vegans get asked is, “Where do you get your protein from?” Well, just for those people, you can tell them that even broccoli, spinach, and potatoes contain protein, so you’re doing just fine!
Of course, there are plenty of more accessible and higher plant-based protein sources that can help you meet your needs. Tofu and chickpeas are particularly popular, along with lentils, beans, quinoa, nuts, and seeds. These versatile ingredients can be incorporated into many delicious protein-packed meals.
But this week, I thought I’d have some fun! I’ve created the most delicious rich chocolate dessert, packed with extra protein, and you’ll be surprised to discover it just tastes like chocolate! The great thing is, eating more protein keeps you fuller for longer, so even though this dessert contains quite a lot of chocolate, you’re likely to be satisfied with just one slice… maybe!
The Protein Chocolate Delight Recipe
This recipe uses simple, easily accessible ingredients that you can find in most UK supermarkets. The star of the show is a good-quality chocolate, which will ensure that your dessert is rich and indulgent. You’ll also need firm tofu and chickpeas, which provide a substantial protein boost without compromising on texture or taste. Vanilla extract adds a lovely depth of flavour, while your choice of plant-based milk helps achieve the perfect consistency. Adding cocoa powder ensures an extra chocolatey hit, making sure the rich chocolate flavour shines through. For an additional protein punch, you might want to include a spoonful of protein powder or oat milk powder.
The only slightly unusual ingredient you may need to hunt down is soft, juicy dates. The dates add natural sweetness and help bind everything together.
The beauty of this recipe lies in its simplicity. All you need is a powerful blender to combine the ingredients until smooth, and a tin to bake it in. It’s quick, easy, and the result is a delectable chocolate dessert that’s as nutritious as it is delicious. Approximate protein content is around 90g for the whole dessert, but it depends on your individual ingredients. Your milk and protein powder will change the protein content, but whichever you choose, that’s amazing for a chocolate dessert!
- 1 tin chickpeas including liquid
- 210 g firm tofu (no need to press)
- 130 g soft fresh dates (pitted)
- 220 ml unsweetened soya, oat or nut milk (coconut milk will alter the end taste)
- 1 teaspoon vanilla extract
- 200 g dark chocolate bar, chunks or chips (can mix & match or use flavoured)
- 60 g cocoa powder
- *1 tablespoon oat milk or protein powder (optional)
Put everything in a high powered blender.
Blend! Blend some more. Scrape the sides down if needed. Blend until smooth and creamy.
Pour into a large lined, springform, loose bottomed or silicon tin (I used round but you can use any shape). Bake at Gas Mark 6 (400f / 200c) for 40 minutes, then reduce the heat to Gas mark 3 (325f / 170c) and cook for a further 20 minutes until the sides have slightly pulled away and there's a bit of resistance when pressed.
Allow to cool in the oven with the door closed for a further 10-30 minutes. Carefully remove from the tin, cool fully, then refrigerate. This will become firmer once cold.
You can serve as it is, with fruits, ice-cream or shortbread, or you could slice pieces in half horizontally and spread with peanut butter for extra protein!
Enjoy!
What do I need?
Have a look here for items which will help you with this recipe. Why not refresh your kitchen with a new jug blender, a tin opener, a springform pan, grab some lolly sticks, or new food cutters, or any other items which you might need.
Serving
Serve your protein chocolate delight just as it is for a rich and satisfying option. Pair your dessert with fresh fruits, ice cream, or shortbread. This also works well layered in a glass with yogurt, crumbled biscuits and fruit. For an extra protein boost, slice the dessert pieces in half horizontally and spread with peanut butter, making a sandwich. Alternatively, cut into shapes, place on sticks, and freeze for a protein-packed frozen lolly. You can also freeze the horizontally sliced and peanut butter-filled pieces on sticks to make delicious chocolate peanut butter lollies! Or, coat the chocolate on sticks in crushed nuts or desiccated coconut before freezing for extra flavour.
Storing
The protein chocolate delight should be stored in the fridge until eating and it will keep for several days. If you are making it into lollies, you can freeze them (covered and labelled) for a few weeks. However, but I would suggest making and eating them fresh.
Sharing
I hope you realise that this protein chocolate delight just tastes of chocolate! Overlook the savoury ingredients and give it a go! Let me know how you’re going to eat it and more importantly if you’re going to tell anyone the ingredients!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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