What you will need:
150g Pecans
100g Unsalted Roasted Cashews
100g Coconut Oil
1tsp Butter Emulsion
3scoops Chocolate Quattro Protein Powder
Prep work:
Toasted Cookie Crunch Pecans
Place pecans on parchment paper
Sprinkle Butterscotch extract, Maple extract and Butter emulsion on top
Toss pecans until all are coated in extracts and emulsion and place in toaster for 3-5min (until toasted, but not burnt)
Remove and let cool
Place cooled 2/3 pecans, 2/3 cashews and all coconut oil in blender and blend until smooth. Add in the protein powder and emultion and blend again until incorporated. Pulse in the remaining 1/3 pecans and cashews and leave a bit crunchy. Remove from blender into Tupperware container and let cool for 2-3 hours.
Nutritional breakdown for 22g serving (heaping tablespoon)
145Calories, 12.5g Fat, 2.5g Carbohydrate, 6.5g Protein
Enjoy this Protein spread on your toast, in your oatmeal, in your smoothies, in your greek yogurt, overnight oats or egg whites!!
**Tip: Put this into your my fitness pal recipes so it is easy to calcluate with your daily nutrition! **