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

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 

"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

• Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
• Add pumpkin to the blended cashews and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

• Place all ingredients in your bullet/ blender. 
• Blend until combined and breadcrumb esque. 
• Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
• Place bases in the freezer for 5mins.

Putting it together! 

• Take both the filling and the mix out of the freezer.
• Spoon the filling into your crusts/casings. 
• Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
• Back in the fridge for 30mins or more and tadaaaaaaaa

VANILLA CINNAMON DAIRY FREE CHIA PUDDING

Guilt free, vegan, paleo, sugar free, gluten free and dairy free this guy ticks all the boxes!

Chia seeds one incredibly nutrient dense "super food" high in fibre, protein, omega 3's and antioxidants they are certainly bang for buck as far as calorie spend is concerned. 

This pudding can be a dessert / breakfast / snack / I'm hangry and need something to fill me up and make me feel like I'm eating something treat like (really this couldn't be further from a treat so what a win!) 

 HOW: 

4 tables spoons chia seeds 

1 cup almond milk 

1 tsp cinnamon 

1 tsp organic vanilla essence 

2 tablespoons of organic shredded coconut 1 tsp stevia (completely optional, I would make it without it first to taste, then add if you need) 

 

Mix all ingredients in a bowl and leave for 15-20mins in the fridge while the seeds expand. 

 

Chop up a super ripe and delicious nectarine for garnish.

 

Transfer pudding into a glass, top with the nectarine slices and some shredded coconut and you've got it!