A few Saturdays ago I got together with my mum and sister, and we put our heads together to come up with something that so many of us often struggle to find. The perfect afternoon snack.
This was our checklist:
satisfy chocolate craving
I’m happy to say we ticked all of these and created the perfect protein bar from the very heart of my mum’s kitchen. We could hardly wait for the bar to cool so we could taste test it. When we did, we all nodded in agreement that this was the best we’ve tasted. Heck, even the boys that were watching rugby upstairs gave it the tick of approval. If I can get my husband to say “that doesn’t taste healthy at all” – it is probably the best complement he can give to my healthy creations!
Ingredients: Makes 12 slices
½ cup almond meal
⅓ cup protein powder (Sunwarrior Brown Rice Protein)
2 ripe bananas
¼ cup shredded coconut
¼ cup chia seeds
¼ cup hemp seeds (or pepitas/sunflower)
3 tablespoons cacao powder 3 tablespoons almond butter (or nut butter of choice)
1 teaspoon vanilla paste
15 drops liquid stevia
2 tablespoons raw honey
Preheat oven to 175 degrees Celsius. Combine all ingredients in a high power blender. Blend until well combined. Line a bread pan-sized baking tin with baking paper and press mixture firmly into the tin. Bake for 15 – 20 minutes. Remove from oven and let cool completely before slicing. Makes 12 slices.
Nutrition Info per slice:
470 kJ or 112 kcal
6 grams protein
9 grams carbohydrate
4 grams fibre
It is delicious with a dollop of yoghurt and some warmed berries!
I’ve been wanting to make these for sooooo long…and finally Easter seemed like the perfect opportunity!
These are so delicious and 100% satisfying – I devoured 2 or 3 the day I made them (…oops!).
What better way to enjoy chocolatey goodness on Easter than these little beauties!?
This is the perfect treat for when you feel like something naughty but don’t want to be naughty…it is a wholesome treat you can enjoy (in moderation) without the guilt.
Half cup cacao powder
Half cup coconut oil
2 tablespoons maple syrup or stevia equivalent
1 tbsp cacao nibs (optional – makes it crunchy!)
Quarter (1/4) cup almond butter
Combine the cacao powder, coconut oil, and syrup together in a bowl and stir vigorously until the mixture is thick but pourable. Pour the chocolate mixture into small cupcake moulds, only filling them halfway. Refridgerate. Once set, top with a small amount of almond butter. Add the cacao nibs to the remaining chocolate mixture and pour over each mould. Top with slivered almonds. Refridgerate until set. Take the chocolates out of the moulds and store in an airtight container in the fridge.
I think these are my new favourite way to enjoy chocolate the healthy way!
I love summer. Especially the fruit that comes with it. So much so that when I go for my morning jog around my neighbourhood I search out overgrown fruit trees that might just be hanging over a fence somewhere. And this morning – to my delight – the moment was there. A fig tree. Next to a car park. It stood there like its been waiting for me to eat from its fruit for years. Well that’s how it felt. If you’re a fruit lover you’ll know exactly what I mean. So I picked as many ripe ones as I could find.
I love the sweetness of its centre. Syrupy yet crunchy. And the colour is so…rustic. Delightful!
I simply had to make it into a sweet treat – healthy of course! So this is how you can do it!
Chocolate – the amount you’ll make will depend on the number of figs you have. Just mix together cacao powder and coconut oil until you get a dipping chocolate consistency and then add agave/maple syrup to taste.
Crush the macadamia nuts.
Dip figs in chocolate & roll in nuts. Lay on a plate lined with wax paper or sprayed with oil. Voila!!