Sticky Date Protein Pudding

Wouldn’t it be great to have a carb free sticky date pudding? Well dream on my friend. Sorry, but this is the next best thing. Low fat, lower carb and higher protein than traditional, with extra fibre from chickpeas! 

  
100g dates (soaked 1/2 cup boiling water for an hour)

2 eggs

2 scoops Muscle Milk Light Vanilla Protein

60ml unsweetened almond milk

1 tin (240g drained) chickpeas

Combine all in a food processor until a smooth batter. Pour into a baking dish.

Combine together;

1/2 scoop Muscle Milk Light Vanilla Protein

20g coconut sugar 

Sprinkle evenly over the pudding and pour over 1/3 cup boiling water.

Bake at 180 degrees for about 20-30 mins. 

  
Enjoy warm 👌

Serves 6

177 calories

3.9 fat

23.1 carbs

10 protein

Pumpkin Pancakes with Sticky Date Sauce

Dessert or breakfast? I’m not sure but with no added refined sugar, no dairy and no gluten I don’t see why it can’t be both!

As we are in October, and it’s Halloween at the end of the month, that means pumpkin everything! Soup, salads, roast, hash browns, oats and PANCAKES!

This is how easy they are to make,

Serves 1.

Put in the blender;

1/2 cup rolled oats
1/2 cup egg whites
1/2 cup pumpkin (cooked, mashed)
1/2 tsp baking powder

-or-

1/2 cup pumpkin
2 eggs
10g Delicious Vanilla Protein
2 tbsp coconut flour

Blend until smooth, then cook on medium heat in a little macadamia nut or coconut oil.

For the sticky date sauce;

1 cup dried pitted dates
1 cup water + 1/4 cup
Salt
Vanilla bean paste

Put dates and 1 cup water in a saucepan and bring to boil, turn down to a simmer for 5 mins.

Add 1/4 cup cold water to the dates and put it all in the blender until really smooth. Mine was a bit chunky but I didn’t mind!

Put back in the saucepan on a low heat, add in a tiny amount of vanilla bean paste, you want enough to alter the taste of the sauce but not so much that it tastes like vanilla.

Also add in a couple of pinches of salt, might sound odd but it makes it!

It will have thickened slightly on the heat so turn it off.

Serves about 8 and you can store it on the fridge about a week.

Serve it warm on the pancakes!