1 roll of frozen Puff Pastry dough
1 teaspoon Sea Salt flakes
1/2 teaspoon Stevia or Splenda
8oz Lite Cool Whip
2 teaspoons Cocoa Powder
1/2 C 1stPhorm Phormula-1 Milk Chocolate protein powder
2 squares 85% dark chocolate (20g), chopped or grated fine for garnish
Preheat oven to 400*
Allow puff pastry dough to thaw on your counter for no longer than 40 mins.
Unroll pastry on a clean working surface, sprinkle the top with sea salt and stevia. Using a rolling pin, lightly roll over the dough. Just firm enough to press the sea salt and splenda into the dough. Do not roll pastry in attempt to make it larger. You will lose the flaky fluff of it.
Next, using a pizza cutter, cut dough into 9 equal squares then arrange on baking sheet leaving 2″ between dough.
Bake for 15-17 minutes until pastry dough rises and turns a light golden brown color.
Remove from oven and allow to cool completely.
Once cooled, in a medium bowl combine the lite cool whip, cocoa powder and protein powder. Blend until smooth and combined.
Using a serrated knife, gently slice open that beautiful puff pastry dough and spoon 1/9th of the filling onto the puff. Then to add some extra yum factor in, sprinkle the top with the dark chocolate shavings.
Repeat process for all 9 pastries.
Plate and serve or gently cover in plastic wrap and store in the fridge. Pastries taste best if eaten within 2 days…trust me-they won’t last any longer than that anyway! 🙂
**You can also cut the pastry dough into 18 pieces if you wanted to make some “mini” puffs.