Chocolate Brownies with Caramel Protein Chunks & Strawberries

If you like;

Gooey centre brownies

Gluten free treats

Caramel

Protein rich foods

Chocolate

Strawberries

Chocolate

Chocolate 

Or chocolate….

Then read on! If not, make this anyway 😝

  
1/3 packet of gluten free brownie mix

1 scoop vanilla or chocolate protein (I used, MUSCLE MILK) 

65g egg whites

100g strawberries – fresh or frozen

1 TITAN VANILLA NUT CARAMEL BAR <~~ click the link, to WIN! 

1/3 cup water
Preheat oven to 160 degrees and line a loaf tin or similar size baking dish with baking paper.

In a bowl, add the brownie mix, egg whites and protein powder. 

If the mix is too dry, add the water, a little at a time.

Once you have a fairly runny batter, add in chopped strawberries and a chopped TITAN BAR. 

Pour mix into dish and bake for 20 mins before checking. If you like your brownies gooey, 20 mins is about long enough. If you like them firmer, more cakey, leave longer, perhaps 30 mins. 

Leave to cool and set a little.

Serves 8

133 calories

3.5 fat

20.6 carb

6.2 protein

 

Choc Chip Cookie Dough Pie

Do you love cookie dough? Pie? Chocolate? Healthy food? Desserts?

Good… You will LOVE this!

The original recipe came from Chocolate Covered Katie and I changed it a little. This is her picture also, mine aren’t as pretty but the dish looks the same 🙂 

I used butter beans, originally I was going to use chickpeas as I have in multiple desserts but I read the nutritional profile and butter beans where the same! But a better flavour. 

So here is my version;

2 cans (420g) drained and rinsed of butter beans

100g rolled oats (ground into flour or whole)

100g fat free natural yogurt

100g dark chocolate

60g coconut oil

60g stevia (or sweetener of choice)

5g vanilla bean paste

10g baking powder

Put put the beans, melted oil and stevia into the food processor. Mix until smooth.

Add in oats, yogurt, vanilla, baking powder, a pinch of salt.

Process again until smooth and well combined.

Stir in (by hand, well, a spoon really) the chopped chocolate. 

Spoon the batter into a lined pie dish or cake tin and bake in a 180 degree oven for about 40 mins. Allow to cool before cutting.

Its delicious warmed up in the microwave for 10 seconds and topped with low fat icecream!

Info per slice (serves 10)

Calories 229

Carbs 23

Fat 12

Protein 10

Red Velvet Protein Brownies

I altered my amazing Chocolate Protein Brownies recipe for this! 

The beetroot will give the beautiful colour but it won’t taste like it 😊

  

1 1/2scoops 100% Whey Protein Professional CHOCOLATE 
30g stevia
60g cocoa
1 1/2 tsp baking powder
2 tbsp macadamia nut oil
200g beetroot purée 
2 eggs 80g oat flour

Mix together all the dry ingredients first then add in the oil, beetroot & eggs.

Pour into and spread out in a lined Perspex baking dish.

Bake for about 20 mins at 180 degrees, longer if you like it firmer, like cake. 

Top with Greek yogurt like I did, or some vanilla protein mixed with a little water mixed to an icing consistency. 

Makes 16.

Below is for one square, without icing/yogurt.

76 calories

3.9 fat

4.5 carbs

5.1 protein

Protein Mint Slice

How lovely is a sweet treat with your afternoon coffee? Well don’t reach for the cookie tin yet! 

Try this slice!

  

Biscuit base;

3/4 scoop Scitec Nutrition 100% Whey Protein Professional – Chocolate

1 egg

75g coconut butter

Mix/blend and spread out into a lined 20x20cm dish. Bake at 160 degrees for 20 mins, should be firm like a cookie! 

Allow to cool.

Mint Filling;

125g coconut butter

200ml unsweetened almond milk

1 1/2 scoop Scitec Nutrition 100% Whey Protein Professional – Vanilla

1 tsp peppermint essence

Mix/blend very well and then spread over biscuit base evenly.

Choc Topping;

3/4 scoop Scitec Nutrition 100% Whey Protein Professional – Chocolate

50g dark chocolate (darker the better)

30ml unsweetened almond milk

Put almond milk and chocolate in microwave together until the choc is melted. Stir in the protein, spread over the mint layer.

Freeze until it’s all very firm.

Cut into 16 squares. 

Defrost a little before serving 👌

131 calories

9.9 fat

4.2 carbs

5.9 protein

Chocolate Coconut Pie

 

 It’s nearly Easter! I don’t celebrate in a religious sense. It’s all about the chocolate for me 🙂

For about 12 months I have wanted to make a chocolate pie. Not sure why it took me so long really?!

The base of this pie is made from chickpeas. I’ve made biscuits so I figured a pie crust would work, it did!

Base;

400g can chickpeas, rinsed and drained very well

150g coconut butter

1 tsp vanilla extract or bean paste

50g stevia (I always use natvia icing mix)

Put everything in a food processor until it’s a kind of ‘dough. Won’t take long. 

Using your fingers press dough around base and sides of a greased and lined(very important) springform tin. 

Bake in a 220 degree C oven for 15 mins. 

Filling;

400ml coconut cream – full fat

150g dark chocolate

75g stevia

10g cacao powder

1 tsp vanilla extract/bean paste

4 egg yolks

Melt chocolate. 

Put rest of ingredients in a food processor. Turn on and combine very well, then pour chocolate in with it still running. 

Pour into base. Turn oven down to 160 degreesC and bake for about 45-60 mins. Until base is golden and the filling has only just firmed up in the centre. 

Remove from oven. Sprinkle shredded coconut on top. Allow to cool 30 mins in springform cake tin. 

Remove sides of the cake tin and bake again at 200 degrees C for 10 mins. Probably not totally needed but dried out the base so it’s not soggy. 

Cool and refrigerate before cutting and serving. Some whipped coconut cream would be amazing on top!

Serves 8

Per slice;

Calories 298

Far 21.9

Carbs 18.1

Protein 6.4 

Double Chocolate Brownies with Pomegranate and Pink Rock Salt

Long title… But I can’t possibly miss out describing any part of this beautiful dessert.

Before we make it, I want to share a secret with you;

HOW TO REMOVE THE EDIBLE SEEDS FROM POMEGRANATE!

Take the whole fruit, and on a hard, flat surface like your kitchen bench, roll the whole fruit.
You need to be a bit rough with it, roll it really hard, pressing down as you roll.
Make sure you get the whole surface of the fruit a few times.
Cut with a knife through the skin just a few millimetres and twist it apart.
Turn each half inside out over a bowl and just scrape out the seeds with your fingers.
Easy!!!!

Now the recipe;

60g coconut/macadamia/olive oil
50g gluten free self raising flour
50g pomegranate seeds
50g Cacao Tree Milk Chocolate , chopped
30g coconut sugar
30g stevia (I used natvia icing mix)
35g cacao powder
5g vanilla bean paste
2 eggs
1 tsp flaked/ground pink rock salt

Mix all except 1/2 the salt and the pomegranate in a bowl.

Pour batter into a lined baking dish, sprinkle pomegranate seeds on top and bake at 160 degrees to liking. Mine were a bit over done, I like them gooey not cakey. 10-30 mins.

Sprinkle the remaining salt on top.

Allow to cool completely before taking out and slicing into 16 squares.

This calorie and macro calculation could be out. MFP on the add recipe isn’t showing carb counts for some reason?!

85 calories
6 fat
1.9 protein
6 carb

Original recipe from withfoodandlove.com

Chocolate, Caramel, Coffee Slice

I want to share this absolutely amazing recipe with you, but first, I must tell you, the original recipe is from OMGPaleo, I just changed it to suit me, so full credit to them.

To make this beautiful slice you need the following for the layers;

Choc Base:

50g shredded coconut

35g cacao powder

150g nut butter (make your own or buy it)

40g honey

1/2 tsp ground cinnamon

.

Caramel Fill:

100g dates (soak in boiled water for an hour, drain)

50g  nut butter

1/2 to 1 tsp vanilla bean paste- to taste

50ml coconut cream

.

Coffee Topping;

100g Cacao Tree Lactose Free Milk Chocolate <- Click to see information on these amazing chocolate bars!

75 ml coconut cream

2 tsp instant coffee

pinch of himilayan sea salt

.

To make the base simply put all ingredients into a food prossewsor until combined. Press into a tin/dish lined with baking paper. Put in freezer for 20 mins.

Now the caramel. Put the dates into the food processor and pulse until they break down, now add in the rest of the ingredients and continue to process until a smooth caramel. Scrape the sides down occasionally, it’ll take a few minutes. Pour this on the base and smooth out evenly. Put in freezer for another 20 mins.

The beautiful coffee topping is easy, just put all the ingredients into a microwave safe bowl and heat on meduim, stirring frequently, until the chocolate is melted, coffee dissolved and its lovely and shiny. Pour this on and spread over the slice. Freeze for 20 mins.

Take the slice out of the freezer and leave in on the baking paper. Slice into 16 squares.

Store these in the freezer but remove and defrost before eating so they can turn gooey, and delicious!

Per square;

175 calories

13.3 fat

10.9 carbs

5 protein

Lamingtons

It’s Australia Day (nearly) and lamingtons are one of our great traditional foods, like pie and sauce.

This is my version. It’s simple, sweet, spongy, and so good!

First, make my Paleo Cake. <— click the link. You need to double the mixture, and bake it in a lined Perspex dish, about 20cm by 20cm.

Once cooked, cool for 15 mins in dish before gently removing and cooling on a wire rack.

Once completely cold, cut into 24 mini pieces.

To coat,
50 ml coconut milk
50g Cacao Tree Lactose Free Chocolate (click the link for info)
1 tsp cacao powder
1 tsp stevia (icing sugar mix is best)

Put these in a bowl and microwave for 1 min, mix thoroughly.

Put 1/2 a cup of shredded coconut in a bowl.

Dip the squares in the chocolate, remove excess then put in the coconut and coat.

Place all lamington bites in the fridge. They will keep for 5 days.

Banoffee Meringue Cake

This to be honest is far easier than it looks! But it is super rich and decadent…. Ooohhh I feel like the Nigella Lawson of clean eating!

First make the meringue cake base.

Preheat the oven to 160o degrees and line a cake tin with baking paper so nothing can stick, I used a springform tin too.

Mix together;

2 tsp white vinegar

2 tsp arrowroot powder

2 tsp vanilla essence

1/4 cup stevia (keep that seperate for now)

Plus the all important EGGWHITES you will need 5.

Now,

Using a SUPER CLEAN (thats why its clean eating) bowl you can whisk your egg whites.

Whisk at a high speed until soft peaks form, you now add in a third of the vinegar, vanilla mix, continue whisking, and add in a third of the stevia, repeat until all is added and the egg whites are stiff peaks. You should be able to turn the bowl upside down and nothing spills or falls.

Gently transfer this to the cake tin and bake for 30 mins until the top is golden, turn the oven off and leave for 2 hours minimum to cool.

Salted Toffee Sauce;

75 g pitted dates

3/4 cup boiling water

1/4-1 tsp pink himalayan salt according to your tastes.

Pour boiling water over dates and salt the\n microwave for 2 mins.

Once cooled a little put in blender until a super smooth sauce. Add water or almond milk if its too thick

Whipped Coconut Cream;

Put a can of quality coconut cream in the fridge overnight.

Open the can, pour out the clear water and you are left with the thick cream, simply whip that!

Assemble this beauty!

Cake on a plate first.

Sliced bananas all over it, I used 3.

Now the toffee sauce, then whipped coconut cream.

Top with a littler grated chocolate like the one I used from Cacao Tree.

Enjoy!!!

Crepes with Hazelnut Cacao Butter and Banana

Ok, you have seen the photos of them, you have probably tasted them too…. Nutella Crepes! If you haven’t had them, you would at least had Nutella. So based on that you know that having it in crepes would be amazing. Right? Well, yes, and no. It contains a whole heap of sugar as well as nasty ass oils.

I much better alternative is making it yourself or buy one of the yummy natural products that are available now.

These crepes are thin, tasty and filled with hazelnut, chocolaty goodness and banana!

1 egg

100 mls egg whites

5 g arrowroot flour

15g coconut flour

Put these in the blender until combined, then using a measuring cup, cook a 1/4 cup at at time in a little coconut/macadamia oil or butter. When you put the batter in the pan, tilt it around so it spreads making a nice thin crepe.

To fill simply mix;

20g Mayvers Hazelnut & Cacao Butter

10 ml unsweetened almond milk

1 tsp stevia

Spread that on a half of each crepe and top with fresh sliced banana before folding in half.

Calories 393

Fat 20

Carbs 31

Protein 20