Chocolate Cherry Brownie Ice Cream Sandwiches

I can’t believe January has come and gone in 2018. But here we are, right in the swing of things with February. And wouldn’t you know it, Valentine’s Day is right around the corner! I’ve teamed up with my friends over at Arctic Zero to bring you a Valentine’s dessert that will satisfy your sweet tooth, but in true My Engineered Nutrition fashion, will still keep you on track with your nutrition goals!

I have been a supporter of Arctic Zero for quite some time. It is my go-to dessert when I have a sweet tooth for ice cream but don’t want something that will derail my nutrition. This has been especially true during times of figure prep and cutting weight for a weightlifting meet. Even though I’m not training for any specific contest right now, I still want to keep my nutrition in check and opt for lighter alternatives when it comes to desserts.

In my mind, Valentine’s Day is everyone’s “Treat Yo Self Day” (where my Parks and Rec fans at?), and if you ask me there is no better treat yo self pairing than chocolate and cherries. When I was thinking about what Valentine’s treat I could make with Arctic Zero I IMMEDIATELY knew I wanted to use the Chocolate Cherry Chunk. This flavor is hands down the best, with chunks of cherry and chocolate swirled throughout. Added bonus? Only 4 grams of fat in the entire pint! Wowza! Not only did Arctic Zero provide me with some delicious frozen desserts, they also challenged me to include their secret ingredients of chocolate chips and cherry preserves. It was all too perfect to pass up.

When I was thinking about what to create, my mind kept coming back to ice cream sandwiches. Not the fancy gourmet kind with large chewy cookies. No, the ones you ate in the summer time as a kid with the thin chocolate cake and vanilla ice cream, wrapped in a bit of wax paper. The kind that stuck to your fingers while you at them and you got to lick the chocolate off your fingers at the end. Yes, those.

Now, those obviously weren’t the healthiest of sandwiches, which is why I knew I could make them better. I created chocolate cherry protein brownies to pair with the chocolate cherry chunk Arctic Zero. These take a little extra time in assembly but the result is so worth it. You bake two separate pans of brownies and then after they are cool, you spread a layer of the ice cream over top of the first layer of brownie and then sandwich this with the other layer on top. Just a little extra time to freeze together and voila! Ice cream sandwiches!

Chocolate Cherry Ice Cream Sandwiches

Prep Time: 1 hour

Bake Time: 10-15 minutes

Servings: 9 sandwiches

Ingredients:

• 1 pint Cherry Chocolate Chunk Arctic Zero
• 1/4 cup chocolate pea protein powder
• 1/4 cup gluten free flour blend (I used Bob’s 1-to-1 GF flour)
• 1/4 cup coconut palm sugar
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup vanilla Icelandic yogurt (skyr)
• 1 tsp vanilla
• 1/3 cup cherry preserves
• 1/3 cup mini chocolate chips

Baking Accessories

• Two 8x8 aluminum baking pans
• Parchment paper

Directions:

1. Preheat oven to 350F. Prepare two baking pans by lining with parchment paper, set aside.
2. In a mixing bowl combine all dry ingredients: pea protein powder, flour, sugar, cocoa and salt. Whisk to combine.
3. In a smaller bowl combine all wet ingredients: eggs, applesauce, yogurt and vanilla. Mix these wet ingredients into the larger mixing bowl with the dry ingredients. Whisk to combine.
4. Fold in cherry preserves and chocolate chips. Divide batter evenly between the two prepared baking pans. Bake for 10-15 minutes, until toothpick comes out clean.
5. Remove brownies from the oven and allow to cool completely. While the brownies are cooling, remove the pint of Arctic Zero from the freezer and set on countertop to thaw for at about 15 minutes.
6. To assemble the sandwiches: Once the Arctic Zero has thawed completely and can be easily scooped and spread, layer on top of one of the brownies while still in the pan with the parchment paper. After the Arctic Zero is in an even layer, remove the remaining brownie from its pan and parchment paper and place on top of the ice cream. Replace the remaining parchment paper back on top of the top layer brownie and place the second baking tin on top. Press down slightly and place into the freezer to allow the sandwiches to set. When ready to serve slice sandwiches into 9 equal pieces and enjoy!

Chocolate Cherry Protein Shake

Yum

As far as recipes with protein powder go, I feel like I've practically tried my hand at everything. Plenty of pro-nuts, cakes, brownies, muffins, pancakes and more...but no protein shakes. Truthfully, I hardly ever drink them (gasp!). If I'm honest, I can't stand the taste of a simple protein shake made from whey powder and water. Bleh. I just would much rather eat something with protein than drink it. My secret is out. This is why I haven't ever once done a recipe for a smoothie or shake.

Well, today that changes. I may not love basic protein shakes, but you know what I do love? MILKSHAKES. Who doesn't? If you also don't like protein shakes (or maybe you do) and get down with some milkshakes, then you are going to love this Chocolate Cherry Protein Shake. 

The base of this shake is Chocolate Fudge Micellar Casein. If you are like me, you like your milkshakes as a dessert after dinner - or maybe you like them for breakfast, which is totally fine, no judgment here. Casein is a "slow" protein, meaning you absorb it much slower than whey protein. Slow rate of protein breakdown is great for muscle recovery, aka when we are sleeping.

But don't let this shake foul you, it may taste like a milkshake but it is actually packed with antioxidants! First, it has cacao powder, not to be confused with cocoa. Cacao is made from un-roasted raw cocoa beans, high in antioxidants, no sugar, and even some fiber. I also snuck in some spinach to provide an extra boost of antioxidants, vitamins and minerals, plus you won't even know it's there.  Last but certainly not least, let's not forget about the cherries which are also packed with antioxidants, contain cancer-preventative compounds and also naturally contain melatonin which aids in sleep! 

This shake is thick and creamy and you will hardly believe it yourself that it is actually SO GOOD for you! I may just have to start making this a nightly routine... 

Chocolate Cherry Protein Shake

Prep Time: 5 minutes

Servings: 1 shake

Ingredients:

• 1 scoop Chocolate Fudge Brownie Micellar Casein Protein Powder
• 1 cup frozen Dark Sweet Cherries (140g)
• 1 handful spinach (25g, about 1 cup)
• 1/2 cup non-dairy milk of your choice (I used unsweetened cashew milk)*
• 2 tbsp cacao powder (10g)

*This makes for a very thick shake. If you prefer a thinner consistency, simply add more milk to your liking!

Directions: 

1.  Add all ingredients to blender and blend until creamy!

Nutritional Information (1 shake)

305 calories - 34.5 g Protein, 31 g Carbohydrates, 4.8 g Fat

Coconut Cherry Oat Bars

Yum

If you look through my kitchen, you would be hard pressed to find many 'snacks' or processed foods. I'd always much rather prefer making things for myself, that way I know all of the ingredients and there aren't any hidden additives. Plus, making food for yourself is usually far more affordable. 

After a hard workout I'm usually starving and in need of an easy and FAST snack to hold me over until dinner. Carbs are a must to refuel but I don't want something full of sugar or junk like a traditional store-bought energy bar. 

Solution? THESE bars!

Whoa baby, are these delicious and so incredibly simple to make! You want to know another secret? Aside from the slight bit of sweetened coconut on top of the bars there is no added sugar. These are naturally sweetened with ripe mashed banana and dried cherries. I'm also using coconut butter, or manna, in these bars. If you haven't ever tried this...you are in for a treat. Not to be confused with coconut oil, coconut butter is made from the flesh of the coconut. 

The bars are a great post-workout treat, but also would be awesome for a quick breakfast or easy dessert. Really, you can make an argument to have these bars morning, noon or night!

While it isn't absolutely necessary, I used a True Nutrition Custom Oatmeal Blend to make these bars. It is pretty awesome to be able to make your own oatmeal blend! The combinations are almost endless as far as mix-ins and flavoring options. For these bars, I used a blend of Old Fashioned Oats, Dried Tart Cherries and Chopped Walnuts. 

Want to give a Custom Oatmeal blend a try? If you use the code 'MYENG' at checkout, you will receive 5% off your order! 

What is your favorite post-workout snack? Regardless of your oats, I hope you give these bars a try! 

Coconut Cherry Oat Bars

Prep Time: 15 minutes

Bake Time: 25 minutes

Servings: 8 bars

Ingredients: 

• 2 cups oats blend (True Nutrition Custom Oat Blend of Old Fashioned Oats, Dried Tart Cherries, Chopped Walnuts)*
• 1 cup mashed ripened banana
• 2 tbsp Coconut Butter (also called Coconut Manna)
• 1/2 cup dried tart cherries, coarsely chopped
• 1 tsp vanilla extract
• 1/2 cup shredded sweetened coconut (unsweetened also works!)

Baking Accessories:

• Baking Dish, 8 inch square
• Baking Sheet
• Parchment Paper 

*If you choose not to use a blend, simply combine 1/4 cup chopped walnuts with 1-1/2 cup oats and increase dried cherries to 1/4 cup

Directions:

1. Preheat oven to 350°F. Prepare baking dish by lining with parchment paper. Fold the paper so that the bottom and edges are covered in the parchment - this will make for easier removable of the bars from the dish.
2. Spread the 2 cups of oats out on a baking sheet, making an even layer. Toast in the oven for 5-8 minutes, ensuring the oats don't get too brown.
3. While the oats are toasting, combine mashed banana, melted coconut butter, dried cherries and vanilla extract in a mixing bowl. Once oats have toasted, add oats to the mixing bowl and stir until all ingredients are well combined. 
4. Transfer oat mix to prepared baking dish and spread into corners. Sprinkle an even layer of the shredded coconut on top and bake for 25 minutes at 350°F.
5. Remove from oven and allow to cool completely before slicing. Slice into 8 equal bars. 

Nutritional Information (1 bar):

193 calories - 4.5 g Protein, 29 g Carbohydrates, 6.5 g Fat

Chocolate Cherry Protein Truffles

Yum

Every time I make and share a dessert with other, the question I always hear is "so, like...this is healthy and good for me to eat? Right?"  

No.

It doesn't work like that. I provide healthier alternatives to the original treats, but by no means is eating half of my Pumpkin Pie or a dozen Toffee Bars "healthy".  

These may be the exception.  

These Chocolate Protein Truffles are made from honest and simple ingredients - plant based protein, medjool dates, dried cherries, cocoa powder, cashew milk, vanilla extract and coconut oil.

That's it.

It's important to note this recipe calls for plant-based (vegan) protein - like rice or pea protein. This is critical as you won't get the same texture without it! Whey protein will not work in these truffles.

My motivation for creating these was my upcoming figure show. As I sneak closer and closer to the date, I'm slowing decreasing my food intake. These protein truffles satisfy my sweet tooth and actually give me a serving of protein while doing so! Before you go and think this is one of those "desserts" that really doesn't taste like dessert, I had these taste tested by 3 friends and all gave these the thumbs up, so cast your skepticism away.

Go ahead and make these Protein Truffles - they're good for your health! :D

Chocolate Cherry Protein Truffles

Prep Time: 25 minutes

Servings: 10 truffles

Ingredients:  

• 3 scoops plant-based chocolate protein (I use True Nutrition Chocolate Brownie Plant-Based Protein)
• 2 medjool dates, pitted
• 1/4 cup dried cherries
• 1/2 tsp vanilla extract
• 1 tbsp cocoa powder
• 3/4 cup cashew milk* (start with 1/2 cup and continue adding until the mix starts holding together)
• 1/2 tbsp coconut oil

Optional: 

• Cocoa powder for dusting or melted chocolate for a drizzle on top!

Directions: 

1. Combine all ingredients in a food processor and pulse until well mixed. This will required you to use a spatula to scrape ingredients which stick to the side of the food processor bowl back into the mix. Continue pulsing and scraping until all ingredients are combined and the batter begins to form into a ball.   
2. Like you would roll meatballs, form the "truffles" into balls by rolling a pinch of the mix between your hands. The mixture yields 10 truffles. Add any additional toppings you desire, like rolling in cocoa or drizzling melted chocolate!

Nutritional Information (1 truffle):

86 calories - 7.5 g Protein, 11 g Carbohydrates, 1.5 g Fat

Cherry Nectarine Crumble

I have a serious love for stone fruits. Peaches, plums, nectarines, cherries, apricots - I don't discriminate. I make sure I take full advantage of them when they are in season (roughly June - August). Some how it is already August (WHEN did that happen?!) and our beloved stone fruits are coming to the end of their season. Before it is too late and we have to wait until next year, you MUST try this recipe for a Cherry Nectarine Crumble. 

First things first, I highly recommend investing in a cherry pitter (pictured above) or else the pitting process will go much slower for your cherries. I can't imagine trying to pit nearly a pound of cherries without one of these bad boys. 

Since I am an advocate of purchasing whatever produce is most ripe and in season, I will say this recipe is by no means limited to just cherries and nectarines. In fact, I made this recipe a 2nd time and used almost all nectarines (I only had about a cup of cherries on hand at the time) and it came out just as delicious. Let's be honest, you could put this crumble topping on anything and I'm pretty sure it would turn out delectable. 

This is recipe is truly a creation of my own. Every recipe I looked to for inspiration was either A) high in fat or B) not gluten free. This version offers hints of coconut flavor throughout, which I think adds a unique depth of flavor to this crumble! The light coconut milk helps in making this recipe lower in fat than traditional fruit crisps or crumbles yet also keeps it from becoming too dry. 

Before you have to wait until next stone fruit season, head out and buy the most ripe fruit you can find and indulge in this low fat, gluten free, so good you'll want to eat the whole thing - crumble TONIGHT!

Cherry Nectarine Crumble

Prep Time: 15 minutes

Cook Time: 30 min 

Servings: 6 

Ingredients

Crumble Topping

• 2/3 cup gluten free rolled oats (instant can work in a pinch)
  • NOTE: All pure oats are gluten free but read HERE for clarification on the issue
• 1/3 cup coconut flour
• 2 tbsp coconut palm sugar (or brown sugar could work here)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp butter
• 1/4 cup light coconut milk (could also use full fat but will not yield same nutritional info below)

Filling

• 3 cups dark sweet cherries, pitted (amount yielded after pitting)
• 1 1/2 cups nectarines, sliced (about 2 small nectarines)
• 1 tbsp tapioca or arrowroot flour (could also use cornstarch)
• 1 tbsp lemon juice
• 2 tsp coconut palm sugar

Directions

1. Preheat oven to 400⁰F. 
2. Begin by preparing the fruit. A cherry pitter will save you LOADS of time in this step. Pit cherries and cut in half, placing them in a medium mixing bowl with sliced nectarines. Dust fruit with tapioca flour and palm sugar, followed by lemon juice. Mix to combine. Transfer fruit mixture to a baking dish and create an even layer. I used an 8" x 8" glass baking dish but you can use anything comparable you have on hand. Set aside. 
3. Combine dry ingredients of crumble topping (oats, flour, sugar, cinnamon and salt) together in a small mixing bowl. Melt butter and combine with coconut milk. Mix wet ingredients into dry until a crumbly mixture forms and the butter/coconut milk is well incorporated. 
4. Cover fruit mixture with crumble topping. Make sure you create an even layer over the entire surface of the fruit, you don't want to cheat someone on that crumble topping!
5. Bake for 30 minutes, until the top begins to turn golden and the fruit begins to bubble up from below. I've been told that for others who have tried this recipe that 30 minutes wasn't quite enough time. Use your best judgement and you can always bake for an additional 5-10 minutes - just be watchful!
6. Allow to cool for 10 minutes before cutting into the crumble (this is the hardest part!) to ensure it doesn't fall apart when you slice and serve. Serve warm on its own or add a dollop of whipped cream of ice cream! 

Nutritional info (1 serving)

184 Calories - 3.5 g Protein, 29 g Carbs, 6 g Fat