GLUTEN FREE COOKIE DOUGH CUPS

This one doesn't need any words except GET IN MY FACE. I was on a mission to create something insanely delicious yet still keeping me on point with my eating, I mean we are in our last weeks of summer, why ruin the beach body now?! After playing around in the kitchen who knew the answer was chickpeas and protein powder and believe it or not but these tick all the healthy boxes; Sugar free, vegan, gluten free, raw, dairy free, grain free so yes I have literally made magic happen haha. Oh and did I mention that this is another easy bendable thing too?! 🙈 So now there's no excuse to not make these immediately.

INGREDIENTS:

Paper/foil Cupcake trays X 8

1 can of chick peas

1 scoop vanilla or choc protein powder (this can either be vegan or whey and which ever flavor you decide on will just slightly flavor the cookie dough so this can be whatever give like!)

1/3 cup almond meal

2 tbs flax meal

1 tsp baking soda

1 cup almond milk

Chocolate:

1/3 cup cacao powder

1/4 cup melted coconut oil

HOW:

- Rinse and drain the can of chick peas and add to bullet blender.

- Add almond milk and blend until smooth.

- Add all other ingredients and blend again.

- Sample this bad boy, assess if you need to add more protein powder or not. If you need a slightly sweeter taste then add another tbs and blend again (you could also use stevia if needed),  then praise me for being a genius and then put the container in the freezer while you start on the cups. 

- Combine the coconut oil and cacao in a small bowl until a smooth chocolate is formed.

- Lay out paper cupcake trays and start to fill one at a time with the chocolate. Use 2 tbs of the choc per tray, swirl the choc around the tray so the base is covered and it runs up the sides 3/4 of an inch high. Set the other half of the choc mixture aside, you'll need this for the tops in 5 mins.

- Place choc moulds in freezer to set for 5 mins

- Take out both the choc moulds and the cookie dough. One mould at a time spoon 1 tbs of the cookie dough into the cupcake mould patting it down as flat as possible, continue this for all 8

- Now for the tops! Take 1 tbs of the choc and drizzle on top of the cookie dough, spread it around to create a "lid" on your cup.

- Place in the freezer for 5 mins, then transfer to the fridge until ready to eat. Enjoy!

NUTRITION INFO per serve

SERVES 8.

CALORIES 135

CARBS 12.5

FAT 4.4

SUGAR 0.2

PROTEIN 8.4

FUDGEY BERRY PROTEIN BARS

Ok so you all know I'm a huge fan of a protein ball and over the weekend I thought woaaaaaah what if I mix it up and made my own insanely delicious dessert like FUDGEY BERRY PROTEIN BARS!! Mind blown annnnnnnnd it got the huge thumbs up from all the family.

INGREDIENTS:

1 cup vanilla vegan protein

2 cups of defrosted frozen berries (don't drain them as the juice works really well in this)

1/2 cup almond meal

1/2 cup cashew butter

1/4 cup melted coconut oil

1 vanilla bean pod

1/2 cup freeze dried raspberries

HOW:

• Blend the berries in a bullet blender until smooth. Add the cashew butter, coconut oil and the inside seeds of your vanilla bean and blend again. Pour contents into a medium mixing bowl.
• Add almond meal and protein powder to mix in the bowl and stir through.
• Take half of the freeze dried raspberries and gently fold through your mix, this looks a lot better chunky and works as little flavor explosions in the slice. Set mix aside.
• Line a medium sized brownie baking tray with waxed paper
• Add mix to the tray, spread about 1 inch thick.
• Sprinkle the remaining freeze dried raspberries on top, place in the freezer for 20mins
• Once hard, cut into squares 2x2 inches and these bad boys are ready to rock!
• Store in an airtight container in the fridge or freezer, I kinda dig the frozen vibes on a super hot day but either option is pretty god damn delicious.

SERVES: 9

CALORIES : 215

CARBS: 7

FAT: 17

PROTEIN: 11

SUGAR: 2

VEGAN LAMINGTON PROTEIN BALLS:

Ok so I'm getting all patriotic over here in NYC and have recreated an allergy/ healthy version of an Aussie classic; THE LAMINGTON. For those who have no idea what a Lamington is, let me enlighten you. It's a cube of vanilla sponge, dipped in chocolate then rolled in coconut and it's insanely delicious but sadly not so good for you. So I didn't get the cube part down pat but it ticks all the nerdy health freak boxes (#paleo #glutenfree #vegan #sugarfree and #dairyfree) making them more or less guilt free!

INGREDIENTS:

1/2 cup cashews

1/2 cup vegan vanilla protein

1/4 cup toasted coconut flakes

1.5 tbs mct powder (optional)

1/4 cup almond meal

1 tbs mesquite powder

8 tbs melted coconut oil

1/4 cup desicated coconut + extra for rolling

2 heaped tbs of cacao powder

1/4 cup water

HOW:

- Whiz the 1/2 cup cashews in a blender for 30 seconds so they are not completely blended

- In a small bowl combine the 2 tbs of cacao with 4 tbs of the melted coconut oil, this should make a smooth chocolatey syrup type consistency. Set this aside this is to coat your balls after they have been made

- In a medium sized bowl, combine all of the remaining dry ingredients.

- Add 4 tbs of coconut oil and half of the water and mix thoroughly. We are aiming for a dry dough like mix, slowly add the rest of the water if needed to achieve this. 

- Rollin' time! Take the mix and roll into balls about 1 & 1/2 inches in diameter as you finish rolling each ball, place in a bowl in the fridge.

- Once all of the balls are rolled it's time to coat these delicious things in the choc. Dip one at a time in the choc then into desiccated coconut. Place on a plate and then into the fridge for the choc to harden.  Store in a sealed container in the fridge and try not to eat them all in one sitting!

COCONUT BERRY CAKE PROTEIN BALLS 😍🍰💪🏼

INGREDIENTS: 💁🏻

2 tbs coconut water powder

1 cup @properprotein coconut vegan protein

1/4 almond meal

1 tbs mesquite powder

1/4 cup chopped raspberries and black berries

1/2 cup water

HOW:

-Combine all dry ingredients in a bowl

-Add water and stir until a dough like mix is formed

-Add berries to the mix and gold through

-Roll into balls and roll into desiccated coconut, refrigerate and Ball so hard.

CACAO CHERRY FUDGE BALLS

Balls for daaaaaays. Protein balls have quickly become my staple daily snack at the moment, I mean why wouldn't they? I know exactly what's going in them, it's clean energy, perfect for on the go and to make a batch probably takes all of 8mins.

CHERRY CHOC BALLS:

1 cup blended cherries

1 cup almond meal

2 scoops choc vegan protein

1/2 cup desicated coconut

1 tablespoon MCT powder (boosts metabolism, improves brain function annnnd gives you energy!) *this can be left out

1/2 cup golden flax meal

1 tbs cacao

HOW:  

- combine all dry ingredients

- Add blended cherries to the mix and stir until a dough like mix is form.

- Roll into balls

- Roll in additional desicated coconut or cacao powder.