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

VEGAN SUPER GREEN MATCHA PROTEIN BALLS

Yup I'm a total baller these days and my body has been craving all the green things to fight the cold and keep me on my A-game! 

INGREDIENTS:

1/4 coco oil

1/2 cup flax meal

2 packets of spruce by @eboost

1/2 cup apple sauce

1tsp matcha powder

2 scoops vegan vanilla protein powder (I'm using proper protein) 

1/2 cup cashew butter

How:

- combine all dry ingredients in a bowl

- Add coco oil, apple sauce and cashew butter and fold til a dough like mix is made

- Roll into balls about 1 inch or so big

- Roll into desiccated coconut and keep in the fridge.

- Too easy 💚💚💚💚💚💚

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.