Chocolate & Vanilla Dairy-free

I recently wandered into a French bakery that was just too cute to pass. Pastries are not normally a part of my diet, but it doesn’t hurt to look, right? Well, looking turned into “buying for a friend” and then the friend turned out to be me. And as much as I enjoyed the rare indulgence, the after-taste of guilt was not worth it. So I set out on a quest to create healthy versions of classic French pastries, starting with “Palets Bretons.” The trick is the protein - not only does it enrich the dessert with loads of nutrition, it also satisfies you so you don’t over-indulge.

Yields 20 cookies


  • 1 1/4 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 serving ALOHA Vanilla Protein
  • 1/2 serving ALOHA Chocolate Protein
  • 1/2 cup Earth Balance, softened
  • 1/2 cup agave
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut yogurt
  • 1 teaspoon cinnamon
  • 10 fresh strawberries, halved
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Plant-Based Protein Powder


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Plant-Based Protein Powder



  1. To make chocolate and vanilla layers, you will need to make two separate mixtures. Divide the flour and baking powder in two medium bowls - add the vanilla and chocolate protein to each, respectively. Mix and set aside.

  2. Separately, whisk the softened Earth Balance with the agave and vanilla extract until light and fluffy. Separate the egg yolks and white - add the yolks to the mixture and set the whites aside for later.

  3. Pour half of the wet mixture into each of the dry mixtures - fold until combined.

  4. Cover the batters with plastic wrap and place in the refrigerator for 2 hours.

  5. Preheat the oven to 340° F. Grease a muffin tin.

  6. Fill the muffin tin with the vanilla layer and then the chocolate. Brush with the egg whites and bake for about 20 minutes.

  7. Carefully remove the cookies from the muffin tin and place on a rack to cool. Once, cooled, top with the yogurt and sprinkle the cinnamon on top - garnish with the strawberry halves and enjoy!