protein deserts

Salted Caramel Peanut Butter Fudge

Have you tried this recipe of a soft, rich and mouth melting caramel fudge? If you haven’t, you need to make a batch right away! It melts in the mouth and the recipe uses no heavy cream, dairy or refined sugar and it’s homemade. You know what you are eating! Once made, it can be stored in the freezer and consumed throughout a week.

Yield: about 150g of fudge, prep time – 10 minutes, freezing time – 3 hours, total time – 3 hours and 10 minutes

Macros

Total calories per fudge of 20g: about 84kcal

Protein – about 7g

Carbs – about 3g

Fat – about 5g

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Ingredients

100g organic peanut or almond butter
1 medium banana
1/2 tsp vanilla extract
2 Tbsp coconut oil
1 ½ Tbsp almond or soy milk
1 scoop caramel protein powder
2 Tbsp honey
½ tsp sea salt

Directions

Peel and grate one medium banana
Add the banana paste to peanut butter and stir until it will become creamy and smooth. If you keep the butter at the room temperature it will help stirring (you don’t need to do the heavy work, use your food processor)
Add the the rest of the ingredients to the mixture and and blend until very smooth! There should be no lumps at all. Just smooth cream.
Layer a baking sheet with a baking paper. Spread the fudge paste on the tray. It doesn’t need to come to the edge. Sprinkle with sea flakes.
Place in fridge or freezer until firm. Cut into squares (size is of your choice). Store in the fridge to maintain solid bars.

Enjoy!

Protein-Packed Peanut Butter Cookies

These cookies are buttery and crunchy, and packed with protein. Exactly what you need to treat yourself to after a good workout! You’d have to put them away before you finish them all. These cookies are suitable for freezing.

Yield: 12-14 cookies, prep time – 5 minutes, cooking time – 10 minutes, total time – 15 minutes

Macros

Total calories per cookie: about 221kcal

Protein – about 12g

Carbs – about 6g

Fat – about 17g

Ingredients

225g organic peanut butter
1 Tbsp Stevia
1 egg, large
2 scoops protein powder (peanut, chocolate or vanilla flavour)
1 ½ Tbsp sugar-free chocolate chips (optional)

Cooking process

Preheat oven to 180C and line a baking sheet with baking paper
Beat the egg and stevia together
Add the rest of the ingredients and mix until your consistency is like cookie dough. If the batter looks runny, add a few more tablespoons of protein powder. You can add chocolate chips, if you desire. Just mix them with the batter.
Take 2 tablespoons of dough into your palms and roll into a ball. Flatten the ball and place on a baking sheet. Use a fork to create classic peanut butter cookie criss-cross marks on your cookie.
Bake at 180C for 10-12 minutes or until the edges begin to turn golden brown.
Leave them to cool for 10-15 minutes until the cookies become harden!

Enjoy!

Carrot Cake Overnight Oats

We usually share our recipes for evening deserts, but how about an overnight desert ready to be consumed for breakfast? It still has our favourite oats in the recipe! It’s an overnight oats inspired by a carrot cake. Yield: 2 portions, prep time – 10 minutes, total time – 10 minutes

Macros

Total calories per serving: about 200kcal

Protein – about 10g

Carbs – about 34g

Fat – about 3.4g

Ingredients

80g organic porridge oats
½ cup carrot, finely grated (that’s about 1 big or 1 ½ medium carrots)
½ scoop vanilla protein powder
¼ tsp clove (powder)
¼ tsp cinnamon (powder)
¼ tsp nutmeg (powder)
1 Tbsp chia seeds
2 Tbsp raisins
½ Tbsp sweetener
1 ½ cup almond milk, unsweetened
Flaked almonds, walnuts, berries (to decorate)

Instructions

Finely grate carrots
Add carrots to oats, protein powder, spices, chia seeds, sweetener, raisings and mix together
Pour in milk to the mixture and stir
Place in the fridge overnight.
If the oats look a bit too thick for your liking, you can add a splash of almond milk before serving. Top with almonds, walnuts or raspberries and have a good start to the day!

Enjoy!
*The oats could stay refrigerated for up to 3 days

Frozen yogurt pieces with berries

Summer is here, and why not indulge ourselves in this desert full of antioxidants, protein and vitamins. It’s also vegetarian and quite easy to make too, but needs time to freeze. So you can prepare it overnight for the next day enjoyment.

Yield: 8-10 chunks, prep time – 15, chilling time – 6-8 hours, total time – 6 hours 10 minutes

Macros

Total calories per chunk: about 30kcal

Protein – about 1.5g

Carbs – about 2.1g

Fat – about 0.9g

Ingredients

300g vanilla soya yogurt
1 ½ Tbsp Stevia sweetener
1/4 cup blueberries
4 strawberries sliced

Cooking instructions

Add stevia to the yogurt and stir
Cut strawberries into thin slices
Spread yogurt over a baking tray lined with a greaseproof paper. Then just pile on the toppings! (you can mix & match different fruits and berries)
Put the tray into the freezer for 6-8 hours
Once chilled, the yogurt tray can be broken up into big chunks for serving
Keep the chunks in an airtight bag in a freezer and consume within 3 weeks

Enjoy!

Healthy Peanut Butter Protein Cups

Have you noticed that after a hard day, you crave for peanuts? Peanuts are the source of protein and monounsaturated fatty acids, vitamin E, niacin, iron and other healthy micro elements. To help you to recover after a hard week, we prepared a special chokolate cups loaded with peanuts goodness.

Yield: 6 cups, prep time – 10 min, cooking time – 30 minutes, total time – 40 min.

Macros:

Total calories per piece: about 148kcal

Protein – about 5g

Carbs – about 5g

Fat – about 12g

Ingredients:

1/4 cup almond butter
2 Tbsp maple syrup, or other sweeteners
2 Scoops chocolate peanut butter protein powder
2 Tbsp raw cocoa powder
2 Tbsp natural peanut butter
Peanuts/almonds, for garnish (optional)

Direction:

Lightly spray a mini muffin tin with cooking spray and set aside
Warm up butter, add maple syrup and mix well
Stir in the protein powder and cocoa powder until smooth and mixed.
Spoon 1 tsp of the mixture into 6 of the muffins tins, making sure to give a good stir of the mixture each time (to prevent the powders from settling to the bottom of the bowl) and place in the freezer for 20 minutes
Once the bottom layer is frozen, spoon 1 tsp of peanut butter onto the centre of each layer. You can press peanuts or almonds into the centre of cupcakes. Top it up with the rest of chocolate mixture and freeze for at least 3 hours

Enjoy!

TIRAMISU PROTEIN PANCAKES (VEGAN)

Chocolate, tender, with a hint of Baileys, this a perfect pre or post workout treat. They’are also super delicious and healthy! Made with protein powder and soy yogurt, these pancakes are suitable a for vegan!

Yield: 5 pancakes, prep time – 10 min, cooking time – 30 minutes, total time – 40 min.

Macros:

Total calories per 5: about 294 kcal

Protein – about 30g

Carbs – about 30g

Fat – about 6g

Ingredients:

PANCAKES:

2 scoops coffee/chokolate flavoured protein powder
6 Tbsp oat flour
1 cups any gluten-free flour (could be almond or buckwheat)
4 cups unsweetened almond milk
4 Tbsp raw cacao powder
1 Tbsp instant coffee powder
1 tsp baking powder
3 tsp Baileys or Baileys flavored sugar free syrup

FILLING:

3 cups soy/coconut yogurt (you can use dairy options if you prefer)
2 tsp stevia sweetener
1 zest of an unwaxed orange (optional)
Berries (to decorate)

Directions

PANCAKES:

Combine and mix together protein powder, oat flour, gluten-free flour, cacao, coffee and baking powder
In another bowl mix together almond milk and Baileys. Slowly pour into dry mixture and stir well. The mixture should be thick. If it looks too dry, add a bit more of almond milk or water.
Put a small pan onto a medium-low heat. Grease it lightly with coconut oil.
Pour pancake batter 1/3 a cup at a time. Cover pan with a lid and cook for several minutes.
Flip and cook for several more minutes. Repeat with remaining batter.

FILLING:

Whip together yogurt and stevia
Spread filling on each layer and add orange zest on top (optional). Decorate with berries of your choice.

Enjoy!

Chocolate Protein Oat Cookies

These cookies are crunchy and delicious! They have no gluten, low in fat and sugar, high in protein, and SUPER easy to make!

Yield: 18 – 24 cookies, prep time – 15 min, cooking time – 10 minutes, total time – 25 min.

Macros:

Total calories per 1 cookie: about 85 kcal

Protein – about 6 g

Carbs – about 8g

Fat – about 3.5g

Ingredients

1 cup gluten-free flour
1/3 cup oat flakes
3 scoops chocolate protein powder
1/4 cup peanut (almond) butter
4 egg whites
1/2 of a ripe banana (grated)
1 tsp honey
1 tsp maple syrup
1 tsp of cacao
1/4 cup chocolate chips

Directions

Prepare all the ingredients and preheat your oven to 180C degrees.
Whisk egg whites (don’t forget to add a pinch of salt to achieve better results)
Add honey and maple syrup. Then mix in peanut butter.
After the mixture looks solid, add the rest of the ingredients to the bowl: grated banana, flour, protein powder, cacao, oat flakes and chocolate chips. Stir well.
Drop a spoon of cookie dough onto a baking sheet and flatten it.
Bake at 180 degrees for 10 minutes.
Remove immediately to a cooling rack.

Enjoy!

Chocolaty Protein Brownies with Prunes & Almonds

Try a piece of this chocolate heaven. It is perfect protein enriched snacks to go. They are not too sweet, and sugar-free, so you can enjoy them without worries. They are simply so delicious that it may be hard to stop eating them. Luckily, they are not high in calories, so eating more than one bar at a time is not a big problem.

Yield: 15 brownies, prep time – 15 min, baking time – 30 minutes, total time – 45 min.

Macros:

Total calories per portion: about 87kcal

Protein – about 6.5g

Carbs – about 9g

Fat – about 3g

Ingredients

1 cup any gluten-free flour (I prefer oat flower)
4 egg whites
2 scoops chocolate flavoured protein (the darker the better!)
3 Tbsp sweetener (I use stevia as it’s natural and low in calories)
1/2 tsp. baking powder
150g sugar-free jam (apple, plum, or rhubarb jam)
3 Tbsp. raw cocoa powder
1/4 tsp. salt
3 Tbsp. dark chocolate chips (I love just unsweetened 100% dark cholate junks)
75g pitted prunes (chopped)
30g fat-free Greek yogurt
85ml almond milk
2 Tbsp blanched almond flakes

Directions

Preheat oven to 180C degrees
Chop prunes into small pieces.
Whisk egg whites with sweetener and salt (added salt makes egg whites “fluffier”), until they double the size.
Add almond milk, Greek yogurt and jam of your choice. Mix together in a same bowl.
In another bowl mix dry ingredients (flour, powder and baking powder, raw cocoa).
Add wet ingredients to dry ingredients and mix together.
Stir in the chopped prunes, dark chocolate chips and almond flakes.
Pour batter into the baking form and bake for 20-30 minutes or until a toothpick inserted comes out clean.
Let it cool on a wire rack and divide into squares.

Enjoy!

Protein Summer Crepes with Fruits and Fat-Free Greek Yogurt

This AMAZING recipe of protein crepes was created by our talented co-founder, fitness model and former competing athlete.

This recipe has been tried and tested by many people and all said the crepes taste amazing! They are light, but filling. They can be eaten warm or cold, take little time to cook and are filled with goodness. You can use various protein filling every day.

Yield: 10-12 crepes, prep time – 10 min, cooking time – 10 minutes, total time – 20 min.

Macros:

Total calories per portion: about 97.2 kcal

Protein – about 17g

Carbs – about 5-7g

Fat – about 1g

Ingredients

DOUGH

1/2 cup oat flour (you can blend oat flakes to the consistence of flour)
¼ tsp salt (optional)
¼ tsp baking soda
2 scoops vanilla/chocolate protein (pick the flavour you prefer better)
1 tsp flax seed soaked in water (overnight) and blended with oats
½ cup water
½ unsweetened almond milk
2 egg whites
1 whole egg
½ tsp olive/almond/coconut oil

FILLING

½ cup Greek yogurt
1 scoop vanilla protein (optional)
Handful of fruits or berries

Directions

DOUGH

If you don’t have oat flour, you can make your own by blending oat flakes in the blender. Don’t forget to add flax seeds to blender
Add the rest of dry ingredients (protein, salt, baking soda) to the flour and mix well
In another bowl whisk the egg whites and an egg to one consistency. Add water, almond milk and oil to the mix and stir.
Then slowly pour the liquid into the flour and keep whisking until the mixture looks
Grease your frying pan with a little bit of coconut oil

FILLING

Mix Greek yogurt with 1 scoop vanilla protein.* Spread the mixture on a crepe
Cut fruits into thin slices and put on crepes, then roll crepes into roulettes.
You can eat crepes while they are still warm or cool them in the fridge and have them later

* You can create a mega lean filling by just dissolving casein protein powder with water and spreading it on a crepe.

Enjoy!

Polka Dot Chocolate Chip Protein Bars

This recipe is great for those who can’t resist eating cookie dough before it reaches the oven. It is easy to make, suitable for vegans and does not require baking.

Protein bars stay fresh for a week if stored in an airtight container in the fridge, or they can be frozen and consumed within 3 months.

Yield: 6 portions, prep time – 5 min, cooking time – 10 min, cooling time – 2 hours, total time – 2h 15 min.

Macros:

Total calories per portion: about 80 kcal

Protein – about 5.5 g

Carbs – about 8g

Fat – about 3.5g

Ingredients

6 Tbsp (42g) coconut flour
6 Tbsp (30g) vanilla protein powder
1 tsp (4g) vegetable oil, melted
9 Tbsp (135mL) vanilla soy milk at room temperature
4 ½ Tbsp (43g) Truvia/ SweetLeaf stevia sweeter (can be mixed together)
2 Tbsp (28g) dark chocolate chips
2 tsp coconut flakes
salt to taste

Directions

Mix together coconut oil, vanilla milk and sweeters (Truvia and SweetLeaf) until fully dissolved.
In another bowl, mix together coconut flour, vanilla protein powder, coconut flakes and salt.
Add in the liquid mixture to the flour and stir well. If the dough looks too wet, add a bit more coconut flour.
Fold in 2 tablespoons of chocolate chips.
Line a tray with baking paper.
Pour the crumbly dough into the tray, and gently press it across the bottom using a spatula.
Gently press the remaining chocolate chips into the top creating ‘polka dot’ look.
Chill for at least 2 hours before slicing into bars.
Store in the refrigerator in an airtight container until ready to eat.

Enjoy!