Hazelnut Truffles ft Oppo Ice Cream

You can still enjoy a treat and eat healthy as these  Hazelnut ‘Ferrero Rocher’ style truffles,  made with healthy OPPO icecream, prove. Made with oat flour, cacao powder and chocolate whey protein, you wont be able to stop at just one!

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Ingredients:

– 70g of Cacao and Hazelnut OPPO Icecream, melted,

– 80g of soaked medjool dates,

– 50g of oat flour,

– 3 teaspoons of cacao powder,

– 30g of chocolate protein powder (or sub for more flour).

– 1 tbsp of chocolate spread (a cacao nut butter was my option),

Method:

  1. Place all of the ingredients in your blender,
  2. Blend until well combined,
  3. Leave the mix to harden in the fridge for around an hour,
  4. Take the mix out of the fridge and scoop teaspoon size amounts on to a place,
  5. Place these scoops in to the freezer for a further half an hour,
  6. Take out the freezer, role in to shape and store in the fridge!

 

Hannah x

Raw Nutella Brownies..

These are my favourite guilt-free treat. The hazelnuts give them a rich, indulgent feel, which, combined with the energy-boosting raw cacao powder, will keep you coming back for more after just one bite. IMG_9680

Serves 6

You need:

  • 25g Chocolate Protein Powder,
  • 35g Cacao Powder,
  • Pinch of Salt,
  • 150g of Hazelnuts,
  • 150g Dates,
  • 3tbsp melted coconut oil.

 

Method:

1. In a blender or food processor, blend the hazelnuts for 3 minutes then add the dates, salt, protein powder and cacao. Slowly add the coconut oil as the mixture is blending. Allow this to mix for a few minutes.

2. Once the mixture is totally blended together, use a spatula to scrape the mixture into a square cake tin or baking dish.

3. Put the mixture in the freezer for 30 minutes, then refrigerate until you want to serve it.

Brookies… (Guest recipe by @cleanleanbakes)

Brookies I hear you say?! Brookies are a genius combination of cookies and brownie! Two of my favourite desserts combined…. what’s not to love?! What’s even better…….each Brookie contains 11g Protein and less than 150 calories. The combination of the rich soft brownie with the soft gooey cookie I promise is one you don’t want to miss. This recipe is both dairy free and gluten free.

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Ingredients:

For the cookies:

70g Cashew Butter (could use another nut butter)

30g Vanilla Protein Powder

2 Tbsp Coconut Sugar

1 egg

3 Tbsp dairy free chocolate chips

 

For the brownie:

30g chocolate Protein Powder

2 Tbsp Cocoa Powder

1 Tbsp Coconut Sugar

1 egg

20g Ground Almonds

30ml Almond Milk

Tbsp Coconut oil (melted)

 

Method:

1. Preheat the oven to 180oc and line a baking tin with baking paper

2. Combine all the ingredients for the cookies in one bowl until the consistency is like cookie dough.

3. In a second bowl combine all the ingredients for the brownie to a similar consistency as the cookie dough. If its too dry add a splash of water.

4. Pour the brownie mixture into the tin and follow with the cookie mixture on top

5. Bake in the oven for 15 minutes (if you prefer your cookies crispy rather than gooey leave in for longer)

6. Leave to cool slightly then slice into squares,

 

Enjoy xx

 

Overnight oats.. the basic recipe.

If you’ve never heard of overnight oats before, let me give you a quick little primer. Overnight oats are a no-cook method of making porridge. Instead of cooking your oats with liquid in the microwave, you mix your oats with the liquid and other mix-ins, and let it rest in the fridge overnight.

In the morning, you have a pudding-like porridge that is perfect for easy grab-and-go breakfasts. It doesn’t have the same texture as microwave oats. It’s creamier, denser, and in my opinion, so much tastier.

So, what do you need to make them?

The basic staples are:

  • oats (as many as you need to suffice your hunger needs),
  • Liquid (I use dairy free milks but you can use yogurt, water, milk, coconut water… ANY liquid)!

Mix these together, with the optional add ins below and leave for a minimum of 8 hours!

The optional add ins:

  • Chia seeds/ Flax seeds; these make a gloopier consistency but will help to keep you full for longer.
  • Frozen berries; these are great as they add in a natural sweetness,
  • Nut butter; this makes it even creamier,
  • Superfood powders; cacao powder adds a great chocolate flavour, lucuma has a lovely caramel taste, maca for a natural caffeine kick, acai to add a lovely colour..
  • Nuts and seeds; this adds a great texture to your breakfast plus adds in healthy fats,
  • Grated apple; this is more like a bircher recipe but tastes great!
  • Protein powders; great to add in a protein kick post/ pre workout!

Great flavour combinations:

Here, you use the basic staples and then add in your optional add ins to mix things up!

  1. Cacao orange; cacao powder (or chocolate protein powder) + grated orange zest,
  2. PB and J; Peanut butter + Frozen Berries + chia seeds,
  3. Vanilla; Vanilla protein powder + Chia seeds + Fruit,
  4. Carrot Cake; grated carrot + raisins + vanilla protein powder,
  5. Banana Choc chip; Cacao Nibs + Banana coins + Vanilla Protein Powder,
  6. Tropical fruit; frozen mixed tropical fruits + chia seeds + Vanilla Protein Powder,
  7. Chocolate coconut; cacao powder + coconut milk + desiccated coconut,
  8. Apple Pie; Diced apple + cinnamon + Nutmeg + Raisins

 

Let me know if you try them!

 

Hannah x

 

 

Black Forest Skillet Brownie..

Brownies. Everyone loves them. But have you ever tried to make brownies using ice cream? Well, I can tell you that this is delicious! Enjoy!

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  • Serves 2
  • Prep time – 5 minutes
  • Cooking time – 15 minutes

Ingredients:

  • 200ml of melted Oppo Chocolate Hazelnut ice cream
  • 1 tbsp of cacao powder
  • 1 egg
  • 1/2 a teaspoon of baking powder
  • 1 scoop of chocolate protein powder (or more flour)
  • 50g of flour
  • 100g of Black Forest fruits
  • Toppings of choice

Method:

  1. Grease your skillet and pre heat your oven to 180’C
  2. Combine all of the dry ingredients
  3. Mix the wet ingredients in with the dry and then stir in the fruit
  4. Pour the mix into your skillet
  5. Put the skillet in the oven and cook the mix for 15 minutes
  6. Add your toppings and ENJOY!

Sweet Egg White Omelette..

It seems so simple but it’s soooo good! The perfect way to fix up any sweet craving you may have. This omelette is packed full of protein and is a great pre-workout or rest day breakfast/ snack. This is definitely a high protein treat with a low calorie count.

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Serves: 1

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

  • 150g of egg whites,
  • 1 tsp cinnamon,
  • 1 tsp vanilla extract,
  • A dash of milk (I used Pip and Nut almond milk).
  • Toppings of choice.

Method:

  1. Simply mix the ingredients together; I used a whisk to make it nice and fluffy.
  2. Spray a medium pan with nonstick spray, pour the mixture in, and cook on a medium heat. I like to cover the pan to help it cook evenly or pop it under the grill once the under side is cooked.
  3. Once cooked, pop it on to your plate and top with whatever you fancy.

Let me know what you think!

 

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

 

3 Ingredient Protein Pancakes…

Telling someone that you’re having pancakes for breakfast sounds super unhealthy (not that having that sometimes is a bad thing)! They’re often laden with syrups, cream, toppings of all sorts (if you’ve been to the Pancake house at Centre Parcs, you’ll have seen allllll the topping options) and made with butter, full fat milk/buttermilk and your bog-standard flour. HOWEVER, having a healthy pancake breakfast is such a simple task.. there really is no excuse.

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These high protein pancakes are whizzed up in seconds and, if you don’t want the chocolate option, contain only 3 ingredients.

So, here they are:

Serves: 1

Cooking time: 15 minutes

Ingredients: 

  • 1 banana,
  • 1 scoop of protein,
  • 150ml of egg whites or two eggs,
  • Optional: Cacao powder
  • Toppings of choice.

Method: 

  1. Pop all of the ingredients in your blender and whizz until well combined,
  2. Heat a frying pan on a medium heat and grease with either coconut oil or fry light spray,
  3. Pour 2 tablespoons amount in to the pan in a circulaur shape.
  4. Cook your pancake for around 2 minutes before flipping on to the other side.
  5. Continue to do so until all your mix is gone.
  6. Add your toppings and ENJOY!

xxx

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

Easter energy bites…

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!

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Ingredients:

  • 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.

 

Method:

  1. In your blender, combine the first 5 ingredients together until well combined (you may need to add some water),
  2. Once well blended, hand mix in the dried fruit and cacao nibs.
  3. Pop the mixture in the fridge for around an hour to set,
  4. Take the mixture out and role in to balls!
  5. Keep in the fridge and enjoy!

Hannah x