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Healthy Mars bar pretzel slice
🌸Layer 1-brownie
1 can (400g) black beans rinsed and drained
2 scoops chocolate protein powder
1/3c raw cacao powder (or cocoa powder)
1egg (can omit to make this vegan)
1/2c shredded zucchini
1/3c unsweetened apple sauce
1/3c natural sweetener
1/3c coconut oil (melted)
1/2tsp salt
Additional 1/2 c vegan choc chips

🌸Layer 2- Caramel
1c pitted medjool dates (deseeded and soak in boiling water for 20mins
3/4-1c unsweetened almond milk
1/4 c sugar free maple syrup (or agave)
1/2c sunflower seed butter (or almond butter- will not be but free)
1/4c natural sweetener
2tbsp coconut oil
1/2tsp salt
Additional 1 scoop vanilla protein powder

🌸 Layer 3- Chocolate (or
3/4c cacao powder (or cocoa)
1/2c coconut butter melted
1/2c natural sweetener
1/3c maple syrup
Additional
Mix 1 scoop of chocolate protein powder
1/2 c glutino gluten free pretzels - I buy mine from iherb.com discount code TQT398 💥

👉Instructions
🍃Preheat oven to 175C, I used and 8x8 baking dish and line it with baking paper.
🍃Mix all the ingredients in a food processor.
🍃Then spread the mix evenly over the tin.
🍃Cook for 20-25mins (not too long as you want the brownies to be moist)
I sprinkle a little salt over the top (don’t go crazy) and let them cool.
🍃Whilst the brownie is cooking- Place the dates in food processor and pulse for 20seconds then add the remaining caramel ingredients into the food processor. Pulse until smooth. And place aside.
🍃Once the brownie has cooled. Spread the caramel evenly over the cooked brownie. Place in freezer for 10-15 mins.
🍃Mix the chocolate ingredients in a bowl and then pour over the caramel. Evenly sprinkle the pretzels over the chocolate. Place in freezer for 10mins.

Serves 20-24

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Chocolate & Banana Protein Cake
👉 Ingredients
1 c oats
2-3 medium overly ripe bananas
4egg whites
1/2 c vanilla protein powder
1 small tub plain chobani Greek yogurt (170g)
1/3c natural sweetener 💗 I use @natvianaturalsweetener #natvia💗
1/3 c raw cacao powder

Additional
1/2c vegan choc chips

Method

💜Preheat oven to 175C and line a 10” round springform pan with baking paper.

💜Blend all the ingredients (make sure the liquids are in the bottom of the blender) except one banana

💜Pour the batter into the tin. Slice the remaining banana and place it evenly over the batter.

💜Bake for 30-40 mins (depends on your oven), then leave in tin for 5 minutes to rest before cooling on a wire cooling rack.

Serves 10

Superfood Healthy Protein Truffles🎉

🍁Ingredients
🍂FILLING
1c shredded coconut
½c sun dried acai berries (I use sunfoods - from iherb.com discount TQT398)
½ c cacao nibs (or vegan choc chips)
1 scoop vanilla protein powder
½ c natural sweetener (I used natvia icing mixture @natvianaturalsweetener #natvia)
½ tsp sea salt
1/3 c rice malt syrup (or agave/honey)
1/3 c coconut oil melted

🍂CHOCOLATE
🍫Chocolate
1/2c cacao powder (or cocoa) - I buy mine from iherb.com discount code TQT398 💥
1/3c coconut oil melted
1/4c natural sweetener
1/3c maple syrup

Additional
Mix 1 scoop of vanilla protein powder

Or melt down 1c vegan chocolate (pana) or dairy free choc chips (sweet William bought in Australia from Coles)

🍁Method
🍃Place all the filling ingredients in a bowl and mix well. Place in freezer for 5mins.
🍃Remove filling ingredients from freezer and roll a tbsp of the mix into a ball (makes approx12) place onto a plate lined with baking paper and put back into the freezer for 5mins.
🍃Mix the chocolate ingredients in a bowl and then dip the balls into the chocolate. Place back onto the plate lined with baking paper and then place in freezer for 10mins or until the chocolate has hardened.
🍃Store in fridge in an air tight container.

Serves 12

Superfood Healthy Protein Truffles🎉

🍁Ingredients
🍂FILLING
1c shredded coconut
½c sun dried acai berries (I use sunfoods - from iherb.com discount TQT398)
½ c cacao nibs (or vegan choc chips)
1 scoop vanilla protein powder
½ c natural sweetener (I used natvia icing mixture @natvianaturalsweetener #natvia)
½ tsp sea salt
1/3 c rice malt syrup (or agave/honey)
1/3 c coconut oil melted

🍂CHOCOLATE
🍫Chocolate
1/2c cacao powder (or cocoa) - I buy mine from iherb.com discount code TQT398 💥
1/3c coconut oil melted
1/4c natural sweetener
1/3c maple syrup

Additional
Mix 1 scoop of vanilla protein powder

Or melt down 1c vegan chocolate (pana) or dairy free choc chips (sweet William bought in Australia from Coles)

🍁Method
🍃Place all the filling ingredients in a bowl and mix well. Place in freezer for 5mins.
🍃Remove filling ingredients from freezer and roll a tbsp of the mix into a ball (makes approx12) place onto a plate lined with baking paper and put back into the freezer for 5mins.
🍃Mix the chocolate ingredients in a bowl and then dip the balls into the chocolate. Place back onto the plate lined with baking paper and then place in freezer for 10mins or until the chocolate has hardened.
🍃Store in fridge in an air tight container.

Serves 12

Peanut Butter Cookies and Cream Pronuts.
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Serves: 10
👉INGREDIENTS
1 c peanut flour
2 scoops cookies and cream protein powder (or vanilla)
½ c natural sweetener (I use @natvianaturalsweetener #natvia)
¼ teaspoon sea salt
½ c almond milk
2 egg whites
1 large egg
1 tsp baking powder
½ tbsp vinegar (I use apple cider)
Additional- add one glutino chocolate and vanilla cookie (crumbled) into each of the donut wells

TOPPING- for a single donut
½ scoop vanilla protein powder
2tbsp unsweetened almond milk
½ glutino chocolate and vanilla cookie (crumbled) into each of the donut- these cookies are gluten free bought from
🌸iherb.com discount code TQT398🌸

👉INSTRUCTIONS
🍃Pre-heat oven to 165C. Lightly spray two 6 donut pan cooking spray (or 1 larger one with 12 wells)

🍃In a medium bowl, add peanut flour, protein powder, sugar, baking powder and salt. Stir to combine. whisk in almond milk, eggs, vinegar and vanilla extract to combine.

🍃Evenly distribute into the donut pan. Lightly tap the pan on counter to remove any air bubbles.

🍃Bake for 18-20 minutes, or until a toothpick inserted into the donut comes out clean.

🍁In a small bowl, whisk together the topping ingredients, except the cookie. When the donuts have slightly cooled drizzle the frosting over each donut and then top with the cookies

MACROS cals 86 per donut (no icing)
P 10, C 7, F2
#missk_J6 🍩💕✌️

Peanut Butter Cookies and Cream Pronuts.
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Serves: 10
👉INGREDIENTS
1 c peanut flour
2 scoops cookies and cream protein powder (or vanilla)
½ c natural sweetener (I use @natvianaturalsweetener #natvia)
¼ teaspoon sea salt
½ c almond milk
2 egg whites
1 large egg
1 tsp baking powder
½ tbsp vinegar (I use apple cider)
Additional- add one glutino chocolate and vanilla cookie (crumbled) into each of the donut wells

TOPPING- for a single donut
½ scoop vanilla protein powder
2tbsp unsweetened almond milk
½ glutino chocolate and vanilla cookie (crumbled) into each of the donut- these cookies are gluten free bought from
🌸iherb.com discount code TQT398🌸

👉INSTRUCTIONS
🍃Pre-heat oven to 165C. Lightly spray two 6 donut pan cooking spray (or 1 larger one with 12 wells)

🍃In a medium bowl, add peanut flour, protein powder, sugar, baking powder and salt. Stir to combine. whisk in almond milk, eggs, vinegar and vanilla extract to combine.

🍃Evenly distribute into the donut pan. Lightly tap the pan on counter to remove any air bubbles.

🍃Bake for 18-20 minutes, or until a toothpick inserted into the donut comes out clean.

🍁In a small bowl, whisk together the topping ingredients, except the cookie. When the donuts have slightly cooled drizzle the frosting over each donut and then top with the cookies

MACROS cals 86 per donut (no icing)
P 10, C 7, F2
#missk_J6 🍩💕✌️

Chickpea blondies coconut and cake batter
👉Ingredients
1 can (400g) chickpeas rinsed and drained
1 scoop cake batter protein powder (or any other protein you can use vanilla protein and add 3-4tbsp of golden butter cake dry mix)
1/3c PB or almond butter
1/3c sugar free maple syrup
2 eggs
1/4tsp baking powder
1/2tsp salt
2 tsp natural sweetener 💗 I use @natvianaturalsweetener #natvia💗
2tbsp of shredded coconut
1tbsp of sprinkles (if this suits your health goals)

👉Instructions
💜Preheat oven to 175C, I used and 8x8 baking tray and lined it with baking paper.
💜I mixed all the ingredients (except the sprinkles and 1tbsp of shredded coconut) in a food processor until smooth.
💜Then spread the mix evenly over the tray and top with the sprinkles and 1tbsp shredded coconut.
💜Cook for 15-20mims
I sprinkle a little salt over the top (don’t go crazy) then let it cool.
💋You can increase the amount of nut butter if you want a denser blondie I did 1/2c ☺

Cookies and cream Mug cake
👉Ingredients
1/2 scoop of cookies and cream protein powder (optimum nutrition) or vanilla
2tbsp coconut flour
2tbsp plain Greek yogurt
2tbsp unsweetened almond milk
1 egg white
1 tsp natural sweetener
💗 I use @natvianaturalsweetener #natvia💗
1/4 baking powder
1 crushed glutino chocolate and vanilla creme cookie (these cookies are gluten free bought from iherb.com discount code TQT398)

Additions
1/2tbsp coconut butter

👉Method
💜Mix ingredients together in a mug (I lightly spray it with oil before hand)
💜Then microwave 1.5-2mins (depends on your microwave, I watch mine to make sure it does not overflow in the mug😁)

💜The topping is 2tbsp of Greek yogurt mixed with 1/2scoop vanilla protein powder with and 1 glutino chocolate vanilla creme cookie 😍👌

What can you sub for the glutino cookie? 1 cookies and cream quest bar or if you are feeling a little adventurous/naughty you could sub in an Oreo 😍💕🙌

Banana & blueberry Protein Cake
👉 Ingredients
1 c oats
2-3 medium overly ripe bananas
4egg whites
1/2 c vanilla protein powder
1 small tub plain chobani Greek yogurt (170g)
2 tsp ground cinnamon
2tsp natural sweetener (or to taste)
1c blueberries

Method

💜Preheat oven to 175C and line a 10” round springform pan with baking paper.

💜Blend all the ingredients (make sure the liquids are in the bottom of the blender) except the blueberries

💜Pour the batter into the tin. place the blueberries on top of the batter.

💜Bake for 30-40 mins (depends on your oven), then leave in tin for 5 minutes to rest before cooling on a wire cooling rack.

Serves 10

Vegan “Magnum Ego”
👉ingredients
🍌 1 banana
(Peel, cut in half and pre freeze the night before)

🍯Caramel
3/4c pitted medjool dates (deseeded and soak in boiling water for 20mins
1/2c unsweetened almond milk
1/4 c sugar free maple syrup (or agave)
3tbsp almond butter
2-3tbsp natural sweetener
💗 I use @natvianaturalsweetener #natvia💗
2tbsp coconut oil
1/2tsp salt
Additional 1 scoop vanilla protein powder

🍫Chocolate
1/2c cacao powder (or cocoa) - I buy mine from iherb.com discount code TQT398 💥
1/3c coconut butter melted
1/4c natural sweetener
💗 I use @natvianaturalsweetener #natvia💗
1/3c maple syrup
Additional
Mix 1 scoop of chocolate protein powder

👉Instructions
🍃Remove the seeds from the dates and place in a bowl full of boiling water for 20 minutes.
🍃Once the dates have softened drain the water and place them in a food processor and pulse for 20seconds then add the remaining caramel ingredients into the food processor. Pulse until smooth. And place aside.
🍃Mix the chocolate ingredients in a bowl and then dip the prefrozen bananas into the chocolate. Place in freezer on baking paper for 10mins.
🍃Remove from the freezer and spread the caramel over the top of the chocolate.

Serves 2