Chocolate & Almond Protein Balls
Ingredients
- 11 Medjool dates
- 2tbsp almond butter
- 1tsp vanilla
- 2tbsp cacao powder
- Pinch of sea salt
- 120g ground almonds
- 80g flaked almonds
- 80g dark chocolate (55% or higher) optional
Method
Remove the stones from the dates and then soak the dates in boiled water for 5 minutes. This will soften them.
Toast the flaked almonds on a dry pan and keep tossing until the begin to colour.
Remove the dates from the water and put into a food processor along with the ground almonds, almond butter, vanilla and salt. Blitz until combined.
Add ½ of the flaked almonds and add to the food processor pulse until they are mixed in.
Form the mix into 8 balls and place on a sheet of parchment paper.
Break up the dark chocolate and place in a microwave safe bowl. I always use the microwave to melt chocolate I find it easier and less messy. I melt it at 30 second intervals to prevent it from burning. This amount of chocolate took me 2 minutes in total.
Once the chocolate is melted drizzle some over each ball with a spoon and top with the toasted almond flakes.
Store in an airtight container for up to a week. That's if they last that long.
Makes 8
Creamy Coconut & Cherry Chia Pudding
Ingredients
- 330ml coconut milk (from a tin)
- 4tbsp plain yoghurt
- 6tbsp chia seeds
- 300g frozen cherries
- Pinch of sea salt
- 1tbsp agave/ honey (optional)
- Fresh cherries to garnish
Method
Mix the coconut milk and yoghurt together. Add the chia seeds and stir until combined. Set aside and leave for at least 15 minutes for the seeds to absorb the liquid.
Defrost the cherries and blitz roughly using a hand blender. Leave a little bit of texture. Add the salt and agave/honey if using.
You can serve the pudding in pretty glasses, or I like to use small jars. Spoon some of the cherry mixture into the jars. Next add some of the creamy chia, followed by some more cherry mixture.
Finish off with a fresh cherry on each. Cover and chill overnight in the fridge. Wake up and enjoy.
These will last up to 5 days in the fridge.
Healthy Granola
Ingredients
- 150g Oats
- 200g mixed nuts
- 150g Pumpkin/ Sunflower seeds
- 50g Desiccated coconut/ Coconut flakes
- 5tbsp Neutral tasting oil
- 4tbsp Agave/Honey
- 1 tsp cinnamon
- ½ tsp ginger
- Pinch of sea salt
Combine all ingredients in a bowl and mix together.
Line an oven proof tray with parchment paper. Fill with the granola mixture and bake in a preheated oven at 180 for 20-25 minutes giving a toss halfway through. Use 2 trays if necessary.
Leave to cool and store in an airtight container.
Savoury Granola
Ingredients
- 2tbsp sunflower seeds
- 2tbsp pumpkin seeds
- 2 handfuls of mixed chopped nuts (unsalted)
- 4tbsp oats
- olive oil
- ½ tsp sea salt
- ½ tsp cracked black pepper
- Pinch of chili flakes
- 1tbsp chopped fresh thyme/ 3 sage leaves
- 1 ½ tbsp nutritional yeast
Method
Roughly chop the nuts. Heat the olive oil in a small pan once hot add the nuts, seeds, oats and thyme/ sage cook off for 4 minutes while tossing to prevent burning.
Once done turn off the heat and add the rest of the ingredients and toss together. Leave in the pot to cool and then transfer to a jar or and airtight container. This will keep for up to 2 weeks.
Chip and Dip
Ingredients
- 2 brown/ wholemeal wraps
- Drizzle of olive oil
- Smoked paprika
- Tomato Salsa
- A handful of cherry tomatoes
- ¼ of a small red onion
- 1tbsp chopped fresh herbs coriander/ basil
- 1tbsp fresh lime juice
- 2 jalapeno discs/ pinch of chili flakes
Method
Cut the wraps into quarters and then each quarter into 3. Each wrap will leave you with 12 pieces. Place them into a bowl and drizzle with olive oil and sprinkle with smoked paprika. Toss together to coat evenly.
Place on a perforated tray and bake in a preheated oven at 180 for 5 minutes. Allow to cool on the tray.
To prepare the salsa put all of the ingredients into a bowl along with some smoked paprika and blend using a hand blender. I like to leave a little texture. Once done taste and adjust seasoning if required.
Makes 2