Everyone seems to live life in a rush these days, racing to work, play or exercise and while I don’t think it’s slowing down any time soon, how you manage to eat well on the run plays an important factor in your health.
This is why I love my protein packed treats that you can make once a week and keep in the fridge or freezer for a quick breakfast or snack any time.
I was cooking up my weekly batch of chocolate tweets and overcome by a rare wave of laziness (bahaha – happens more often than I like to admit.)
I couldn’t be bothered mixing peanut butter balls to put in the middle or getting out the nuts, seeds and raisins to put in it. So unplanned experiment – I added 8 TBS of vanilla protein powder to the mix. It thickened up into this spongy cookie dough type texture. In a lined tray, chilled overnight and ta daa! Choc blocs.
All yum chocolate as usual and the texture when set is not quite honeycomb but kind of like those clinkers lollies – do you remember those?
¼ cup coconut oil
1 inch x 1-inch square of cacao butter
1 TBS raw cacao powder
2 TBS rice malt syrup
1 TBS tahini
1 TBS Peanut Butter
8 TBS vanilla protein powder
pinch of Himalayan rock salt
How you do it…
Melt cacao butter and coconut oil on very low heat or in a double boiler if you have a gas stove.
Take off heat and mix in the rest of the ingredients, protein powder last.
Press into lined tray.
Chill in fridge. Cut into squares. Makes about 12 squares.
So same, same but a little bit different and all delicious.
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