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:
  1. Whisk all ingredients together in a bowl until well combines.
  2. Add maple syrup as needed for a drizzle consistency.
Oven-Roasted Peaches Directions:
  1. Preheat oven to 350°F.
  2. Toss all ingredients in a bowl until the peaches are evenly coated.
  3. Place the peaches skin side up on a lined baking sheet. Bake for 30 minutes.
  4. Blitz in a blender until combined but still chunky.
Protein Granola Directions:
  1. Preheat oven to 325°F.
  2. In a bowl, combine all wet ingredients and whisk together.
  3. In another bowl, stir together all the dry ingredients until well combined.
  4. Add the wet ingredients to the dry ingredients and incorporate it fully.
  5. Spread evenly onto a lined baking sheet and bake for 40 minutes, tossing halfway through.
  6. Allow to cool fully to it gets crispy.
Peach Cobbler Ice Cream Directions:
  1. In a blender, add all ingredients except the coconut butter.
  2. Blend well until fully combined.
  3. Add the coconut butter and blend again.
  4. Pour this mixture into a bread pan. Allow chilling in the freezer for 3 hours.
  5. 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.
  6. 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.
  7. Return mixture to the bread pan and allow to freeze for 24 hours.
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