I usually stay away from stamping recipes with the word protein, as it reminds me of those brands that brand every product they offer with the phrase regardless of nutritional value. Yes, protein cookies and cupcakes sound all well and good, but when they are loaded with sugar, it kind of defeats the point.
A good blood sugar stabilizing snack should lead with FAT and PROTEIN, therefore I consider this chocolate pumpkin protein mousse an absolute winner. It’ll sufficiently turn off hunger hormones, satisfy that sweet tooth and help you create wonderfully healthy and happy hormones (hormones are made from fat, therefore you need to eat it!). I whip mine for AGES in the food processor to ensure it is silky smooth and fluffy, then top with my favourite coconut yoghurt and cacao nibs for a bit of crunch.
This recipe is a take on the sweet potato mousse in the book, just omitting the date, swapping in pumpkin and add a small scoop of high-quality, minimal ingredient protein powder. If you’d rather get your protein from food, substitute for peanut or almond butter instead.
Ingredients: for two servings
½ cup of pumpkin puree
¼ cup of coconut cream (from the top of a can of full fat coconut milk)
2 tbsp of raw cacao powder
1 scoop of protein powder (I like That Protein or Vivo Life Chocolate here)
Mix all of the ingredients in a food processor until completely smooth. Give it a couple of minutes to blend, so that the mousse is silky. Pop into a ramekin and top with a touch of coconut yoghurt, if you wish, and cacao nibs.