Protein Choc Chip Pancakes

So some of us out there absolutely hate the taste of protein shakes. Alas, a great way to get extra protein into your diet if you feel like you are not eating enough protein rich food is to put it in your own cooked goods! A friend of mine suggested I try protein pancakes! I had some leftover dairy free choc chips so thought I would put them to good use! These were divine and best of all, the only added sugar was the chocolate chips! The batter has no added sugar. These are dairy free and egg free pancakes too!

Protein Choc Chip Pancakes

What you’re going to need

3/4 cup plain flour

2 scoops protein powder

2 teaspoons baking powder

1 cup non dairy milk (rice, almond, soy)

1 tablespoon vegetable oil

pinch salt

2 tablespoons dairy free choc chips**

Method

  1. In a medium bowl, combine the dry ingredients minus the choc chips.
  2. Add in the wet ingredients and stir until well combined. Once combined, stir in the choc chips until distributed well through the batter (aside: if you want, leave the batter to stand for 5 minutes so that the baking powder and liquid have time to react and will therefore lead to fluffier pancakes)
  3. Heat up a non stick pan and pour even amounts of batter spaced apart enough to give room to flip. Cook on each side for approximately 2 minutes
  4. Serve with additional choc chips and maple syrup!

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** I found dairy free choc chips at my local Coles supermarket. I am not sure if they are sold overseas. If you can’t find them, you could cut up some dairy free chocolate into small chunks and mix through the batter. You will end up with a similar result! 

PB Choc Smoothie

The weather’s warming up and all of the amazing summer fruit is finally in season and alongside the purchase of a new blender, smoothie production is in full swing at the moment! Smoothies are a great way of sneaking in extra fruit and vegetables into your day if you are not a big eater of them in a snack form.

So generally speaking, most people would rather sleep in than get up super early and prepare a full on breakfast. However, to escape the boring and repetitive cereal and toast regime, smoothies provide a quick, easy and healthy breakfast. They are great both at home and on the go. As for your ingredients and what to put in, that is completely up to you! Some good staple ingredients to keep on hand are: your liquid of choice (I use either soy milk/rice milk/coconut water), frozen bananas that have been sliced before freezing so they’re ready to go and plenty of fresh in season fruits and vegetables (as these will always be cheaper than out of season produce).

If you want to jazz it up a bit, you can invest in a bag of chia seeds. If you use them as frequently as I do, I would recommend going onto eBay and purchasing a bulk bag – knocks some much needed dollars off the price and some offer free shipping too! Another good investment is raw cacao powder. The most pure form and zero added sugar. I also found this in bulk on eBay and it was a great price and much cheaper than buying the $9 100 gram packets that I have seen around… One last smoothie add in that I love is cinnamon! I don’t have this in bulk but we always have some handy at home. Just a few shakes into your mix and it just adds a wonderful flavour!

So now onto today’s smoothie creation. Simple yet delicious flavour combination of peanut butter and chocolate. You cannot go wrong and this combo will work in a cake, biscuit and of course smoothie just to name a few. So if you want to try this out for yourself, here is what you need to do!

PB Choc Smoothie

What you’re going to need

1 cup liquid (water, milk, non dairy milk)

1 frozen banana

1 tablespoon peanut butter

1 tablespoon cacao powder

1/4 avocado

1/4 teaspoon cinnamon

dark chocolate, for decoration (optional)

Method

  1. Using a sturdy blender that will blend frozen fruit, load in your ingredients. (My blender works best if you put the ingredients in the order of softest to hardest. So for this I put milk, the powders, peanut butter, avocado then the banana)
  2. Blend until smooth, with no lumps and nothing stuck on the sides of the jug.
  3. Serve immediately or store in a mason jar with lid for portable consumption!

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Check out my Instagram for more smoothie creations! 


Note: You can prepare smoothies the night before to get that extra 5 minutes of sleep. However, the longer they are left in their smoothie state, the more nutritional value that is lost from the fruit and also the taste will change. 

Dairy Free PB Cacao Cookies

These are a variation of my earlier creation of Peanut Butter and Macadamia Cookies! I am a serious chocoholic and was having some cravings today and so got myself baking and created these! If you want to make them too, here is what you do.

PB Cacao Cookies

What you’re going to need

1/2 cup Nuttelex (or any dairy free spread)

1/2 cup brown sugar

1 egg (or flax egg for vegan option)

1/4 tsp vanilla extract

1/2 tsp baking soda

1 cup plain flour

1/2 cup Mayvers PB Cacao Spread

50 grams 85% dark chocolate, chopped

Method

1. Preheat oven to 200 degrees Celcius

2. Beat butter and sugar in a large mixing bowl. Once combined, add the egg and vanilla extract and beat again until combined.

3. Sift in flour  and baking soda and mix with a wooden spoon until dough comes together.

4. Mix through the Mayvers Spread and chopped chocolate.

5. Pop the mixture in the fridge for about 10 minutes. Whilst the dough is cooling, line two baking trays and grab your cookie cutter of choice!

6. On a flat surface, flatten out the dough until it is about 1cm thick. With your cutter, cut your dough into shapes and place even spaced apart on the baking tray.

7.  Bake for about 10 minutes (once the cookies are out of the oven they will continue to cook for a little bit. I wanted mine to stay pretty soft but feel free to bake them longer)

8. Allow to completely cool on a cooling rack before putting in a container for storage!

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PB Banana Bites

I spend at least a few minutes a day trying to figure out the best way to treat my sweet cravings. I’d rather not just reach for a chocolate bar or a bag of gummy bears. I had an abundance of bananas in my kitchen and had been having dark chocolate and peanut butter withdrawals post Europe (peanut butter is SO expensive there). And so I’ve thought up a simple yet effective cure for my sweet tooth. Minus the dairy of course! And they’re also conveniently gluten free too.

PB Banana Bites

What you’re going to need

1 banana, cut into 1cm slices

1/4 cup peanut butter

100 grams dark chocolate (I used 85%)

Method

  1. Prepare a lined tray (small enough to fit in your fridge/freezer)
  2. Melt your chocolate with your preferred method of choice***
  3. Dip each piece of banana into the chocolate until it is completely coated then place on the lined tray
  4. Repeat with all the pieces and place in the fridge to set (or if you’re impatient you can put them in the freezer)
  5. Once set, place half a teaspoon of peanut butter onto one of the banana pieces. Sandwich together with another banana piece and you’re done!

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*** The way that I melt my chocolate is as follows

  1. Boil a kettle full of water 
  2. In a heatproof container, fill halfway with boiled water
  3. In a bowl that will sit on top of the heatproof container, place the chocolate inside after having broken it into smaller pieces
  4. Place on top of the heatproof container and stir through until the chocolate has melted.( Make sure chocolate does not come into contact with water. )

Chocolate and Peanut Brownies

Monday night baking adventures led to this marvellous creation! A match made in heaven ~ chocolate and peanuts! They are super fudgy and not too sweet! Due to my extensive consumption of dark chocolate over the past few months, I’m not an overly huge fan of super sweet things and so there really isn’t much sugar added to these! I made these dairy free to satisfy my own food intolerance. For the vegans out there, all you need is to substitute the eggs with your egg alternative! For the key to super fudgy chocolate brownies…

Chocolate and Peanut Brownies

What you’re going to need

1 cup plain flour

1/4 cup brown sugar

3 eggs

1/2 cup Nutellex (dairy free spread or butter if you can have dairy)

200 grams 85% dark chocolate (if too intense, can use 70% which will still keep it dairy free)

1/3 cup peanuts

Method

1. Preheat oven to 180 degrees Celcius

2. Melt the butter and chocolate in a glass bowl over a steaming saucepan of water

3. Once melted, stir in the sugar. Add the flour and eggs and mix until well combined. Add the peanuts and stir through.

4. Bake in a square, lined baking tin for 35 minutes (the top should still be soft and they will set once they’re out of the oven)

5. Leave to cool in the tin for 5 minutes then transfer to a wire rack until completely cold before putting into a storage container

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Chocolate and Avocado Bliss Balls

Avocado + Chocolate = New found heaven

Avocado is a perfect dairy substitute as it provides a creamy, neutral base for basically anything from pasta sauces to my featured bliss balls!

These are super duper easy and jam packed full of goodness! They have an amazing mousse texture and just melt in your mouth! Perfect treat for any time of the day I say!

So here’s what you gotta do to create these marvellous treats which will last about 5 minutes…

Chocolate and Avocado Bliss Balls

What you’re going to need

1/2 ripe avocado

75 grams 70% dark chocolate, melted

1/3 cup almond meal

1 tablespoon cacao powder

Method

1. If you’re making your own almond meal, prepare that first by blending up the almonds until they form a coarse powder.

2. Combine all ingredients in a pulse blender until well combined and a smooth consistency is established

3. Prepare a tray with a piece of grease proof paper. Using gloves (or no gloves, depends how grubby you’re willing to get), roll the mixture into balls and place on the tray. (My mixture yielded 8 medium sized balls)

4. Place the tray in the freezer until set (or if you’re patient, put them in the fridge for a few hours)

5. Devour!

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Raw Cacao Truffles

Every human being should know that yes, 3:30itis is a legitimate thing. It is that time of day when you start to get sleepy, hungry and feel a whole mixture of emotions. Luckily today, I decided to manage my 3:30itis with some raw treats which are jam packed with all the good stuff and no nasties (not even any sweeteners are added!!!). These glorious creations were so easy, they took about 2 minutes!!!

Raw Cacao Truffles

What you’re going to need

1/4 cup almonds (or store bought almond meal just depends what you have on hand)

1/3 cup dates, chopped

1 tablespoon cacao powder (keep out the packet for decoration later)

2 teaspoons chia seeds

1 tablespoon tahini

dessicated coconut for rolling

Method

1. If you’re using whole almonds, you will need to process these first into a “meal” . For this step, simply throw your almonds in a pulse blender and pulse until desired consistency is achieved (mine turned out quite fine but not store consistency but I enjoy the texture it gives)

2. Add all of your ingredients into the pulse blender and blend until mix comes together (it should be quite thick and a bit sticky so you may need to scrape down the sides of your blender and blend again.)

3. I used rubber gloves for this stage – Using a teaspoon, scoop a heaped spoonful of mixture into your gloved (or ungloved hands), roll into a ball and place on a plate/tray. (Truffles are meant be small due to their flavour richness but obviously this is a personal preference)

4. Continue rolling into balls until all the mixture is used up. This recipe yielded 12 for me but this may vary. Roll the balls in dessicated coconut or sprinkle with some freshly sifted cacao powder (or both)

5. Store in the fridge (they’ll probably last a week but there’s no way you’ll need that long!!!)

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