Protein free energy balls..

These energy bites are no bake, super easy to make and take less than 10 minutes to put together. They are naturally loaded with protein, fibre and healthy fats to keep you full and loaded with energy throughout the day.  Made with minimal ingredients that are easy to buy, everything gets combined in one bowl AND, best of all, you don’t have to turn on the oven.

When you bite in to these balls, it is quite hard to believe that they are actually healthy! Therefore, they are the perfect on the go snack!

This recipe is also very versatile; add in whatever you fancy. Go wild; cacao nibs, dried fruits, different flavoured nut butters, all the superfoods.. ANYTHING!!!

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Want to know how to make them so you can enjoy them? Well, the recipe and method is below!

To make 12 balls:

Ingredients:

  • 50g of nut butter,
  • 70g of oats,
  • 15g of dessicated coconut,
  • 15g of chia seeds,
  • 50g of date nectar (honey would work here too).

Method:

  1. Combine all of the ingredients in a bowl (make sure everything is coated really well),
  2. Place the mixture in the fridge for 10-15 minutes so they are easier to roll,
  3. Use a teaspoon to take a teaspoonful size amount and roll in to balls,
  4. Roll in to bites and store in the fridge for up to a week!

ENJOY!

 

Hannah x

 

 

Peanut Butter Choccy Courgette Bites (Guest post by Bites By Becs) 

These healthy Peanut Butter Choccy Courgette  Brownies are gooey, decadent, and perfectly sweet! They’re free of refined sugar, flour, butter and can be gluten-free.

Ingredients: 

  • 1 large/2 small courgettes, grated 
  • 2 ripe bananas, mashed (the riper the better) 
  • 2 eggs 
  • 80g peanut butter  
  • 50g oats, ground (simply blend regular oats in a blender) 
  • 50g coconut flour 
  • 20g coconut sugar  
  • 1 tsp. ground cinnamon  
  • Pinch of salt  
  • ½ tsp. baking powder 
  • 75g 85% dark chocolate, broken into small chunks  
  • 50g walnuts, chopped  

 

  • 25g 85% dark chocolate, melted 

 

Method: 

  1. Pre-heat oven to 180°C. Grease and line a brownie tin.  
  2. In a large bowl mix together the grated courgette, mashed banana, eggs and peanut butter until well combined.  
  3. Add the ground oats, coconut flour, coconut sugar, cinnamon, baking powder and pinch of salt.  
  4. Finally, chop the dark chocolate and walnuts into small chunks and fold them through the mixture. Ensure everything is well combined. 
  5. Pour the mixture into the tin and cook in the middle of the oven for 30 minutes, until a toothpick comes out clean.  
  6. Cool on a wire rack for 15 minutes. Once cooled drizzle the cake with melted dark chocolate. Let the chocolate set and slice into portions.  
  7. I think these little bites are delicious how they are, warmed in the microwave or even cold out of the fridge.  
  8. Enjoy these little bites as a perfect afternoon pick-me-up, weekend or after dinner treat!

Becs

 

x

 

Triple chocolate cookies…

Does anyone else feel like a total cookie monster this month?! 🙋🏻 Why stop now?! I have a cookielicious recipe for you that is absolutely a must-make!

These are the best of the best. If you are the type of person who doesn’t understand it when someone says a dessert is “too chocolatey” {like seriously, what does that even mean?!} then these cookies are for you.

Ingredients:

  • 4tbsp (100g) of Chocolate protein powder (I used this one from That Protein),
  • 50g of coconut flour,
  • 200g of egg whites (I used Two Chicks Products),
  • 2tbsp of cacao powder,
  • 50g of white chocolate bites.

Method:

  1. Preheat the oven to 180C and line a baking tray with greaseproof paper,
  2. Simply combine all of the ingredients until they are fully mixed and everything is chocolate coated,
  3. Spoon in to tablespoon size balls on your baking tray and flatten in to circle shapes,
  4. Pop in the oven for 12 minutes,
  5. Take out the cookies out of the oven and leave them on the tray to cool,
  6. Keep for up to 1 week in an air tight container,

ENJOY!

 

xxxx

Blueberry and Coconut loaf…

This dairy free loaf is delicious and the perfect excuse to eat cake for breakfast!

Serves 12
Preparation time 10 minutes

Cooking time 40 minutes

 

Ingredient:

  • 50g of coconut flour,
  • 1 packet of the tribe way Banana shake,
  • ½ a teaspoon of baking powder,
  • 25g of desiccated coconut,
  • 200g of dairy free yogurt,
  • 50g of oats,
  • 100ml of coconut milk,
  • 100g of frozen blueberries.

Method:

  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 40 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. ENJOY!

Peanut Butter Crispy Fudge

I love fudge but it is normally packed full of all the bad stuff soooo, here is my attempt to healthify it!

Ingredients:

  • 50g of smooth roasted peanut butter,
  • 25g of extra virgin coconut oil,
  • 100g of vitafibre syrup,
  • 50g of unflavoured whey protein,
  • 50g of protein crispies.

Method:

  1. Combine all of the wet ingredients in a microwave proof bowl and microwave for 3 minutes on full; be careful, the bowl will be hot and the mixture bubbling.
  2. Rapidly mix the wet ingredients together and then pour in the protein powder and mix,
  3. Add in the crispies before pressing the mix in to a lined baking tin.
  4. Pop in to the freezer for an hour before taking out and cutting in to squares.

 

Macros (1/20 slices)

  • 51 cals,
  • 7g of fat,
  • 1g of carbs,
  • 6g of protein.

Caramel crunch brownies

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) I have provided you with just that!

Serves 18

Preparation time: 1 hour (cook in stages)

Cooking time:  20 minutes plus overnight to set.

Ingredients:

For the brownie layer:

For the caramel layer:

  • 20g of peanut butter,
  • 200g of pitted dates,
  • 40g of melted coconut oil (The cocofina sachets are brilliant for this),
  • 40g of puffed rice, but, protein crispies would be AMAZING here too,

For the chocolate fudge later:

  • 200ml of coconut milk,
  • 35g of chocolate,
  • 15g of casein protein,
  • 2 tablespoons of cocoa powder.

Method:

For the brownie layer:

  1. Grease and line a 15cm by 15cm baking tin and preheat your oven to 150C.
  2. Combine all of your dry ingredients in one bowl and all of your wet ingredients in another.
  3. Slowly, pour the wet ingredients in to the dry and mix until well combined.
  4. Pour the ingredients in to the baking tin and then pop in to the oven; bake for 15-20 minutes or until bouncy to touch! Take out of the oven and leave in the tin to cool!

For the caramel layer:

  1. While the brownie cooks, soak your dates in around 100ml boiling water.
  2. Once the brownies are out, whizz your dates in a blender with the coconut oil and peanut butter until you have a caramel like texture (You may need to scrape down the sides and then blend again).
  3. Now stir in your rice puffs until they are all well coated with caramel.
  4. Once you’ve done that, pour this mixture over the brownie layer and spread an even layer over the top!
  5. Now pop in the fridge while you make the chocolate fudge layer.

For the chocolate fidge:

  1. Pour your coconut milk in to a microwaveable bowl and pop in the microwave, at full power, for 1 and a half minutes.
  2. Once out of the microwave, immediately mix in the chocolate, casein and cacao powder until all is well combined!
  3. You now need to pour this layer over the top of the caramel crunch layer!
  4. Once done, pop in the fridge over night to set and then ENJOY!

Hannah x

Marshmallow granola bars…

I don’t know about you, but I often want a snack and I want it to be healthy. So, these Marshmallow granola bars are just the answer! I love a chewy muesli bar but they are often laden with calories and lack nutritional goodness.  With puffed rice as their base and a combination of seeds and fruit mixed through, these bars are delicious!

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 Serves 12
Preparation time 10 minutes

Cooking time None! But they do need overnight in the fridge to set!

Ingredients:

  • 50g of puffed wheat,
  • 30g of protein (I used Banana flavour but any flavour will work),
  • 50g of seeds,
  • 20g of dried fruit,
  • 50g of marshmallow fluff (I used a sugar free one; this could be substituted for the same quantity of peanut butter).

Method

  1. Line a baking tin with cling film,
  2. Put all of the ingredients in to a mixing bowl and mix until well combined,
  3. Spoon the mixture in to a baking tray and press until well flattened,
  4. Put they tray in the fridge to set and then take out after around 12 hours (overnight is ideal) before cutting in to squares!