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Protein Guilt-Free Mooncake

Filled with natural protein powders, nuts, or bean pastes, each bite delivers the satisfying taste of traditional mooncakes while keeping calories and sugar in check.
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Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 15 count Medjool Dates pitted and minced
  • 1 cup chopped pistachios (stems removed)
  • 1 tablespoon chia seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons Tahini or nut butter
  • 2 tablespoons cocoa powder
  • ½ cup ISO zero protein powder. (Vanilla or Chocolate)
  • ¼ teaspoon sea salt
  • ¼ -1/2 cup water
  • 75 grams Mooncake press Makes about 8-10 protein cakes

Equipment

  • Mixing Bowls
  • Mooncake Molds
  • Whisk / Spoon / Spatula
  • Baking Tray / Sheet Pan
  • Parchment Paper / Silicone Baking Mat
  • Measuring Cups & Spoons
  • Oven / Air Fryer
  • Cooling Rack

Instructions
 

  1. Remove pit of dates and minced until sticky.
  2. Add all remaining ingredients and mix well carefully. You can mix and match different nuts and dried berries of your choice. You can also substitude other nut butter of your choice.
  3. Add water 1-2 tablespoons at a time until the mixture is just moist enough to roll into a ball but not wet. If too wet, add more protein powder or let it sit and refrigerate and let the chia seeds soak in the moisture.
  4. Dust mold with cocoa powder to prevent it from sticking.
  5. Fill the mooncake mold with the mixture, then press it firmly about 10 times before releasing it from the mold.
  6. Place the mooncake in a cupcake paper cup, arrange it into an airtight container, and refrigerate. Individually wrapped and place in your purse or gym bag for an extra boost right before gym time.

Macros

Divided into 8 servings, each serving has roughly:
Calories: 170 kcal
Protein: 9.5 g Fat: 10.5g Carbs: 10.5 g