One slice provides 210 calories, 6g of plant-based protein and 4g of fibre. NOTE: You can easily substitute black beans for kidney beans if you are that way inclined. You can also switch up the different nuts and seeds you use each time. I chose to use medjool dates on account of their sweetness, but dried figs or apricots have less natural sugars than dates if these are too sweet for you. For the bars 175g Black Beans200g Medjool Dates60g Coconut Oil 30g That Protein - Nutty Nutty Peanut Butter Super Protein100g Jumbo Porridge Oats130-140g Mixed Nuts & Seeds...
Ingredients 100g oats40g Pb protein3 dates3 tbsp of that protein Nutty Nutty Peanut Butter Super Protein75ml almond milk Instructions Add all the ingredients to a food processorBlend until all the ingredients are well integratedRoll into small ballsRefrigerate for 20 min, or keep in the fridge in a sealed container for longer
Ingredients 1/2 avocado200 ml coconut cream25g That Protein Chirpy Chirpy Choca Mocha Super Protein4 pitted datesOptional: White chocolate and chopped nuts for toppings Instructions Blend until smoothServe into ice cream mouldsFreeze for at least 2-3 hours until hardMelt your white chocolate if usingDip your frozen ice cream lollies and add the chopped nutsStore in the freezerServe
Ingredients 5 large bananas sliced and frozen45g of That Protein Chirpy Chirpy Choca Mocha Super Protein100g of coconut cream200 ml of chocolate or hazelnut milk InstructionsBlend all the ingredients until smoothPour in a container and spreadFreeze for 2 hours (if you leave it overnight take it out few minutes before serving)Scoop your nice-cream and add extra cacao nibs