This easy, delicious yet chocolate packed recipe, is crunchy yet gooey and oh so moreish! If you want a cheeky chocolate treat (cos even when refined sugar free, treats should still be eaten in moderation)… More
This combination is so creamy and tastes so naughty yet is super healthy and delicious. The avocado adds healthy fats, the dried fruit is a brilliant carbohydrate source and the protein is added for muscle repair so these are ideal pre or post workout!
- 1 serving of protein powder,
- 1 avocado,
- 2 tablespoons of cacao powder,
- 20g of chocolate spread,
- 30g of agave nectar,
- 50g of dried mixed fruit,
- 30g of cacao nibs.
- In your blender, combine the first 5 ingredients together until well combined (you may need to add some water),
- Once well blended, hand mix in the dried fruit and cacao nibs.
- Pop the mixture in the fridge for around an hour to set,
- Take the mixture out and role in to balls!
- Keep in the fridge and enjoy!
I love pancakes, so to make them savoury is just the dream for me! Adding protein in to the basic batter helps to keep me full for longer… I have these post work out a lot as they are so quick and easy to make!
- 30g of protein powder,
- 30g of flour,
- 1 teaspoon of seasoning (I like to use a herby one),
- 50g of egg whites,
- 100ml of liquid,
- ½ a teaspoon of coconut oil for greasing.
- Combine all of the ingredients together until well mixed and leave to rest for 5 minutes,
- Pre heat your frying pan and grease with the coconut oil,
- Pour the mixture in to the pan and cook on each side for around two minutes,
- Take out of the pan and serve as you see fit!
Skillets are one of my favourite breakfasts; you can easily mix it all together and then pop it in the oven. Simple! I love this one as it is seasoned with cinnamon and filled with mixed dried fruits; a healthy take on an Easter favourite!
- 1 crumpet (shredded),
- 20g of coconut flour,
- 50g of egg whites,
- 100ml of milk,
- 30g of dried fruit,
- 1 serving of protein powder,
- ½ a teaspoon of cinnamon.
- You will also need one skillet or baking dish!
- Pre heat the oven to 160C,
- Combine all of the ingredients together until well combined,
- Pour the mix in to your skillet,
- Pop the skillet in to the oven for 25minutes or until golden on top!
Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!
I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.
They’re great fun to make with little ones too, and because they have no nasties in they’re a wonderful healthier alternative for big and small people alike! We’ve got through quite a few batches of these already in our house, so something tells me I may be making them all year round!
- 1 cup cashews
- 1 cup oats
- 1 1/2 cups dates
For the chocolate
- 1/2 cup coconut oil
- 4 tbsp cacao powder
- 3 tbsp maple syrup
- 2 tbsp cashew butter (or peanut butter)
- Pinch of Himalayan salt
To make the eggs, simply combine the ingredients in your food processor and whizz for a couple of minutes until a sticky mixture forms. If the dates aren’t super soft, you may need to add a little water in, so add this in one tablespoon at a time until you reach the desired consistency. Shape the mixture into eggs and pop them in the freezer while you make the chocolate (the longer they are in the freezer for the better the chocolate will stick to them when you dip them in).
To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with boiling water until it is totally liquid, then pour this into a mixing bowl, add the other ingredients and stir well.
Remove the eggs from the freezer and dip them in the chocolate one by one, placing them on a flat surface (a chopping board works well) to harden. Repeat as many times as you want – the more times you dip the thicker the chocolate coating will be! After you’ve dipped for the final time, decorate if you like with edible dried petals (I use rose, marigold and cornflower) or just keep them plain – they’ll still taste amazing! Store in the fridge, that is if you don’t polish them off straight away!
Hot cross buns (and maybe chocolate) are what Easter is all about but, lets face it, theyre not the healthiest of snacks. So, I developed this delicious loaf to mean that people could have their cake, and eat it.
Preparation time 10 minutes
Cooking time 40 minutes
- 100ml of egg whites,
- 1 whole egg,
- 50g of vanilla or unflavoured protein,
- 25g of sweetener of choice,
- 50g of flour (I used Quinoa flour),
- 35g of Coconut flour,
- 25g of nut butter (I used almond),
- 100g of apple puree,
- 100ml of coconut milk,
- ½ a teaspoon of baking powder,
- 100g of dried mixed fruit.
For the topping:
- 75ml of water,
- 30g of casein protein,
- 30g of Sukrin Sugar free icing sugar.
1. Line and grease a loaf tin and preheat your oven to 160C,
2. Mix together all of the cake ingredients; making sure to mix them well!
3. Pour the mix in to the tin and pop in to the oven for 30 minutes.
4. Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
5. Now to make the icing; simply mix all of the icing ingredients together and spread over the loaf in a cross shape!
I personally don’t think there is anything better than a waffle for breakfast/brunch/ or even dinner- in both sweet and savoury form!
They’re quick and easy to make, packed full of protein and carbohydrates and, are therefore, deliciously filling! These ones are so versatile- I love to top them with smoked salmon but bacon, a poached egg or even sausages would work beautifully too!
– 50g of pancake mix (or 1/2 teaspoon of baking powder, 50g of flour),
– 100ml of water,
– 1 teaspoon of spice of choice,
– any toppings you fancy!
Are you ready?
1. Mix together the pancake mix and water- leave to stand for 2 minutes.
2. Grease and pre heat your waffle iron and then pour in the mixture,
3. Cook on both sides until browned,
4. Take out, plate up and ENJOY!
As a minimalist baker, I like to use very few ingredients in my recipes. Some may say its lazy, but once you have tried this recipe you may think differently.
I present to you these delicious Vegan Chocolate Egg Nests. With just 3 ingredients and a prep time of less than 10 minutes.. there is no excuse not to make them.
Vegan Chocolate Egg Nests
Prep Time: Less than 10 minutes
Chilling Time: 15 minutes
Serves: 6 large nests
- Dairy Free
- Gluten Free
- Wheat Free
- X7 Coconut Nutribrex
- 15g Coconut oil
- X2 Bars of Moo Free Chocolate (200g total)
- Break up the chocolate into squares and place in a bowl with the coconut oil over a pan of simmering water. Stir until completely melted.
- In a separate bowl break up the Nutribrex into small pieces.
- Once the chocolate has melted, mix together all of the ingredients until the cereal is fully coated with the chocolate mix.
- Spoon the mixture into cupcake cases and shape into a nest shape. (If you have a cupcake tin, use this to give you the perfect shape)
- Place the tray into the fridge and allow to set for at least 15 minues.
- Once they are ready, top with anything you like.. marshmallows are my favourite.
If you like the sound of this recipe, then head to Instagram and follow Lauren there!