I chose to use organic canned beans though I’m sure freshly cooked beans would work as well. If you use canned, be sure to use organic, to be sure the beans don’t have additional ingredients. And I chose unsalted so I could control the sodium.
Here are a few more of my high-protein white bean recipes:
3-ingredient Chocolate Protein Workout Bites
2-ingredient Blueberry Pre-workout Protein Bites
White Bean Edible Chocolate Chip Cookie Dough
Have a great workout and a great day!
Fudge Protein Pitaya Workout Cups (vegan, gluten-free, white beans)
Pitaya (dragonfruit) Layer
- 1 can (15oz/425gms) of white beans, organic & precooked (navy beans;I have used Eden and Whole Foods 365 brand)
- 2 pkgs (3.5oz/100G) frozen Pitaya packages (found at Whole Foods)
- 2 tbsp maple syrup (optional - pitaya tastes like bland kiwi but if you like things sweet, you might want to add this maple syrup)
Almond Cookie Base
- 1 cup almond flour
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- Line a cupcake tin with paper liners or use a silicon mold.
Mix base in bowl with spoon. Press 2 tbsp into each cupcake paper. Freeze while you make pitaya filling.
Blend up rinsed beans and the contents of the pitaya packages. I melt mine by dropping them in a pot of hot water (stove turned off).
Pour filling over base and freeze cups overnight.
To eat, thaw 10 minutes and keep frozen until ready to eat! I piped vegan frosting swirl on top with a 1M tip.
RECIPE by Dee of GreenSmoothieGourmet.com Thank you for trying it!