VANILLA PROTEIN POWDER | COLD TREAT | DECADENT
Makes 12 Servings
Protein Granola Ingredients:
- 2 cups Rolled Oats
- ¼ tsp Salt
- 1/2 cup Walnuts, chopped
- 1/2 cup Coconut Flakes
- 1/3 cup Almond Butter
- 1 tbsp Cinnamon
- 1/2 cup Pumpkin Seeds
- 1/2 cup Almonds, slivered
- 1/3 cup Maple Syrup
- 1 scoop PROFI Vanilla Protein
Peach Cobbler Ice Cream Ingredients:
- 3 cups Ripe Peaches, pitted
- 1 can Coconut Milk + 1 can Coconut Cream, refrigerated overnight
- 1/2 cup Lemon Juice
- 1/4 cup Orange Juice
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- 4 tbsp Coconut Butter, melted
- 1 scoop PROFI Vanilla Protein
- 1/2 cup Rolled Oats
Oven-Roasted Peaches Ingredients:
- 3 Peaches, halved and pitted
- 2 tbsp Maple Syrup
- 1 tbsp Coconut Sugar
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- pinch of salt
- ¼ tsp Lemon Juice
- 2 tbsp Coconut Oil, melted
Cinnamon Maple Tahini Ingredients:
- 1/4 cup Tahini
- 3 tbsp Maple Syrup
- 1 tbsp Cinnamon
- dash of salt
- 1/2 tsp Vanilla Extract
Cinnamon Maple Tahini Directions:
- Whisk all ingredients together in a bowl until well combines.
- Add maple syrup as needed for a drizzle consistency.
Oven-Roasted Peaches Directions:
- Preheat oven to 350°F.
- Toss all ingredients in a bowl until the peaches are evenly coated.
- Place the peaches skin side up on a lined baking sheet. Bake for 30 minutes.
- Blitz in a blender until combined but still chunky.
Protein Granola Directions:
- Preheat oven to 325°F.
- In a bowl, combine all wet ingredients and whisk together.
- In another bowl, stir together all the dry ingredients until well combined.
- Add the wet ingredients to the dry ingredients and incorporate it fully.
- Spread evenly onto a lined baking sheet and bake for 40 minutes, tossing halfway through.
- Allow to cool fully to it gets crispy.
Peach Cobbler Ice Cream Directions:
- In a blender, add all ingredients except the coconut butter.
- Blend well until fully combined.
- Add the coconut butter and blend again.
- Pour this mixture into a bread pan. Allow chilling in the freezer for 3 hours.
- Remove from the freezer and add the mixture into a stand mixer (or use a hand mixer and bowl). Mix on medium speed for 2 minutes until ice cream is well-whipped.
- Fold in 1 1/2 cups of Granola, 1/2 cup of the oven-roasted preach mixture, and 1/4 cup of the cinnamon maple tahini.
- Return mixture to the bread pan and allow to freeze for 24 hours.