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

CHOC CHIA MOUSSE

 😍 Healthy people love chocolately things too and Ahhhh talk about easy, once again this is a blend blend blend kinda thing. This guy can be a dessert to keep you on track and focused on those goals or an even awesome brekky (I mean high in protein, good fats and fiber, sounds pretty perfect to me) to make the night before when eggs seems oh so hard in the morning. It's vegan, paleo, sugar free, dairy free and gluten free and bound to keep all food requirements focused tummies happy.

INGREDIENTS:

1/3 cup chia seeds

1/3 cup cacao powder

2 cups almond milk

1/4 cup choc vegan protein powder

1 tbs coconut oil

HOW:

- Place all ingredients in the blender and BLEND BLEND BLEND

- Open bullet container, give it a stir and blend again!

- Place into ramekins and into the fridge for about an hr and tadaaaaaaa chocolately dairy free guilt free goodness.

Serves 3

Calories per serve 240

Carbs 18g (13 of which are fiber!)

Fat 16

Protein 13

Sugar 0

SUPER SIMPLE PEANUT PROTEIN POPS:

Makes 8

As the temperature continues to rise so does my need for ice cream. I created these bad boys on the remnants of my cupboards, not only are they so high in protein they could double as post workout recovery but they are also the perfect dairy free healthy (sugarfree) sweet treat. Annnnnnnnd the best bit?! They are so insanely simple to make these are quickly going to become your go to.

Ingredients

4 scoops vanilla protein (this can be vegan or whey protein powder)

3 tbs pb2

3 cups unsweetened vanilla almond milk

1/2 cup coconut oil

1/2 cup cacao powder

HOW:

- In a bullet blender add 3 tbs coconut oil, protein powder, pb2 and almond milk and blend until combined

- Pour in to ice pop moulds

- Freeze for 2 hrs

- Take out of the freezer and set aside for 5 mins

- Mean while in a ramekin combine 5 tbs of coconut oil and the cacao powder until a melted chocolate type consistency is formed.

- Take pops out of the moulds and dip into the choc one by one and place in mould upside down to set.

- Store in the freezer in an air tight container

Serves 8:

Per serve...

Calories 216

Carbs 6

Fat 15

Sugar  .5

RAW VEGAN CASHEW RASPBERRY PROTEIN BALLS

INGREDIENTS:P

1/2 cup cashew butter

3/4 cup desiccated coconut

1 & 1/2 cups fresh raspberries 

1 cup vanilla vegan protein powder

1/4 cup coconut oil melted

HOW:

- In a medium mixing bowl mash the raspberries with a fork, until liquefied.

- Add cashew butter and coconut oil and stir until completely folded through

- In a separate bowl, combine the coconut and vegan protein powder

- Slowly add the dry ingredients to the wet ingredients a couple of tablespoons at a time folding through each time until both mixes are combined into a thick dough like mix.

- Roll your balls! About roughly an inch in diameter. Store in a sealed container in the fridge and BOOM.

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 💚💚💚💚💚💚

CHOC TRUFFLE PROTEIN CHRISTMAS PUDDINGS:

Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

INGREDIENTS:
1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

HOW:
- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

COCONUT FROSTING:
1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia
- BLEND

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings

DAIRY FREE TOASTED COCONUT STRAWBERRY SWIRL ICE CREAM!

When you are allergic to everything, on top of being healthy, pigging out on ice cream is still sometimes SOOO important. I had a moment where it was 100% necessary, hence this recipe being created! 

1 scoop vanilla protein powder (I wanted it super healthy and to pack a punch. 👊I am currently using @proteinworld Slender blend, if you are #vegan #dairyfree or #Paleo I would use @vega_team Protein and greens) 

- Blend 1/2 cup of strawberries with 1/4 cup of almond milk

- take 3 tbs of strawberry mix and place it into the coconut yoghurt mix

- stir once so it doesn't quite blend, this will create a swirl 🌀

- Place in freezer for two hrs or until frozen❄️

- Once ready to serve scoop out, top with toasted coconut and BOOM. Dairy free, Paleo, Gluten free, Sugar free goodness. 😁🍧