– 20g melted coconut oil
– 1,5 tbsp carob powder / or cacao
– sweetener if desired
– 1 tsp of both goji and mulberries
Combine the ingredients pour into cupcake forms and set them in the refrigerator for a couple of minutes then store in the fridge.
Store in a fridge and refrigerate for a couple of minutes :
-10 g melted cacao butter
– 5g melted white cacao
– 50g coconut milk
– 1 tbsp mulberries
-1 scoop protein powder (sunwarrior warrior blend protein powder)
For the dough (cake) you will have to freeze:
-10 g of melted cacao butter
-1 tbsp melted coconut butter
– 2 scoops of protein powder (sunwarrior warrior blend protein powder)
– 100 ml coconut milk
– 1/2 tbsp room temperature cashew nut butter
and inside the cake around a cup or less of frozen raspberries
For the sauce you just need to combine as much coconut oil and cacao/carob powder as you desire and freeze the cake.
The bottom layer is frozen (sorta ice cream), all you need to do is combine the ingredients and then refrigerate:
– 1,2 scoop of vanilla protein powder (warrior blend sunwarrior protein powder)
– 200ml coconut milk
– 1 tbsp melted coconut butter
– 1 tbsp lucuma powder
Inside is an microwaved for around 2-3 min “oatmeal cake”
– 30g gluten free oats
– 1 tsp cinnamon
– 1/4 cup almond milk
for the cake:
Microwave for 3 minutes less or more (depending on your microwave) in a mug:
– 1 scoop protein powder (chocolate or vanilla warrior blend sunwarrior protein powder)
– 50g plain soy yogurt (coconut,almond or cashew could work as well )
– 100ml almond milk
– 1 tbsp coconut flour
-1/2 tbsp carob powder
For the filling:
-1 scoop protein powder
– 150 ml of coconut milk
-1 tbsp melted coconut butter
and raw cacao nibs.
Blend it all together put in a small bowl in the refrigerator for 15-20 minutes and top the cakes.
– 20g melted cacao butter in a water bath
– 5g lucuma powder
– 1 tbsp room temperature cashew nut butter
– 1,5 tbsp melted coconut butter
– 1/2 scoop chocolate protein powder (sunwarrior warrior blend or 1,5 tbsp coconut flour)
– 15g raw and crushed gluten free oats
Combine everything together, pour in cupcakes forms and leave it to firm in the fridge for a couple of minutes!
🙂
For the cupcakes:
– 1/3 cup quinoa flakes
– 1 cup almond milk
– 5g white raw cacao butter
– 1/2 tbsp coconut butter
Start by preparing “quinoa porridge”, you can use a microwave for this one or cook it on the stove (just like normal oatmeal). Melt the cacao butter into the porridge as well as the coconut butter. Pour the batter into cupcake forms and store it in the refrigerator for at least an hour.
For the filling and the “boat”:
– Combine 150ml of coconut milk,
– 1 scoop vanilla protein powder (could use coconut or almond flour but it won’t really be the same) (I use the warrior blend from the sunwarrior protein powder).
– 1 tsp of lucuma powder (you can drop this option or purchase it at iherb)
Lucuma is perfect for making “ice cream” and is rich in vitamins!
– 1 tbsp coconut butter
– 1 tbsp raw cacao nibs
sweetener if desired!
Melt the butter then blend the dry ingredients first and then add the wet. It should get really creamy and even thick. Put it in the refrigerator for at least an hour as well to make it like “ice-cream”.
Then when ready, add the cupcakes on a layer of the cookie “dough” ice cream and put some on the cupcakes as well. ( I topped mine with dried mulberries that get all crunchy and delicious if you refrigerate them for a few minutes)
For the sandwiches you’ll need :
– 1 small and baked sweet potato
– 25g gluten free oats
– 1 tbsp of soaked chia in 3 tbsp water
– 100g coconut milk
-1 scoop of chocolate protein powder (warrior blend from sunwarrior protein powder )
Mash the potato without the skin, combine first the dry ingredients then add the mashed potato and then the coconut milk + chia.
And for the filling
– 1/2 scoop of chocolate protein powder
– 1,5-2 tbsp of cashew nut butter (room temperature)
Separate the dough for the sandwiches in two, and into each cupcake holder pour a bit of the sandwich dough then the filling and top with yet again of the dough. Let it firm in the refrigerator for half an hour and store in the fridge.
Cheesecake with protein powder
For the crust :
– 1/9 cup raw granola ( I used the “go raw chocolate granola” which you can purchase on iherb)
– 1,2 tbsp coconut butter
(Note: you can also crush pecans or almonds in a food processor and add melted coconut oil for the crust, then you can add some cacao powder or sweetener if desired)
Start by crushing the granola into tiny pieces and warming/melting the coconut butter then mix them together and put into a ramekin or into cupcake forms.
For the filling:
– 8g cacao butter
– 1 scoop vanilla protein powder (warrior blend from suwarrior protein powder).
– 1/5 tbsp of raw cashew butter (you can also make it yourself by soaking 2 cups of cashew in 4 cups of water overnight then rinsing the cashews and putting them into a highspeed blender, if you want more information on how to make a nut butter just leave a comment and I might right a post all about how to make a nut butter)
Melt the cacao butter in a water bath, then when its melted add the powder and butter mix well with a spoon. (it should get thick, if its too powdery simply add a few drops of water).
Pour the filling onto the crust and put it in the refrigerator to let it firm for a couple of hours.
Oh the top layer I simply warmed and mashed a cup of frozen raspberries with a little bit of stevia.
Without protein powder
The crust for this one is the same as the one above, except that I aded 1/2 of a mashed plum.
For the filling:
-70 ml coconut milk
– 9g of white raw cacao
– 3 tbsp coconut flour
– stevia or sweetener of choice
Start by warming and melting the cacao butter, then add the sweetener, coconut milk and flour. I made to different fillings one was a vanilla flavoured (just added a bit of vanilla bean powder) while the other on was with cacao powder.
Then pour them onto the crust and leave in the refrigerator for a couple of minutes and done!
Chia Pudding
– 3 tbsp chia seeds
– 1 tbsp carob powder or cacao
– 1 cup almond milk
– 1 tbsp coconut butter
-a bit of vanilla extract and if desired 1/2 scoop of vanilla protein powder (warrior blend from sunwarrior is the one I always use).
First liquify coconut butter by simply warming it or let it sit in the room temperature, then blend everything together and store overnight in the fridge. The next morning you’ll have a delicious breakfast.
– 150ml coconut milk and three tbsp coconut cream
– 1 tbsp cacao or carob powder
– 1/2 tsp of vanilla powder
– cinnamon
Start by blending on high the coconut milk with the coconut cream to make it look like whipe cream, add then cacao/carob powder and vanilla powder, pour it into a mug then sprinkle some cinnamon on top 🙂
thehealthynewlife 