The original recipe from 2015 called for coconut oil. I updated the recipe in 2020 and tried an almond butter version. I prefer almond butter nutritionally and texture-wise but coconut oil works too. I wanted to provide the option since some readers love the coconut oil version from 2015. They come out fairly similar so use whichever you have on hand or suits your preference. The coconut oil ones get hard in the fridge though as the coconut oil hardens.
I recommend using a vanilla flavored pea protein-based protein powder such as Vega, NuZest, Bob’s Red Mill, Naken or any other pea protein. Pea protein is finer, lighter and more absorbent than other proteins. I haven’t tested the recipe with an alternative plant protein but it should work with a blended plant protein such as North Coast Naturals or Iron Vegan.
Nutrition facts are estimated using almond butter, not coconut oil. The coconut oil version is 270 calories with 13 grams of fat, 7 grams of protein and 33 grams of carbs.
For best results, use a kitchen scale to measure ingredients.
