Ingredients
1 cup of Happy Happy hemp & Baobab super Protein
1/4 cup of almond butter
2 tablespoons of maple syrup
2 tablespoons of chia seeds
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
Pinch of salt
Instructions
In a medium bowl, mix together the hemp & baobab protein powder, almond butter, maple syrup, chia seeds, cocoa powder and vanilla extract until combined.
Add a pinch of salt to the mixture and mix again.
Use your hands to roll the mixture into small balls. If it is too wet or sticky, add extra desiccated coconut or chia seed until you can easily handle them.
Place the balls on a lined baking sheet and refrigerate for at least one hour before serving. Enjoy!
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Ingredients
3 tbsp Blissful Chocolate Protein Powder
1 cup of Rolled Oats
2 tbsp Maple Syrup
2 tbsp of Almond Butter
HOW TO MAKE
1. In a bowl, mix together the Oats and the Blissful Protein Powder until they are combined.
2. Add the Maple Syrup and Almond Butter into the mixture, stirring until everything is well blended. (use your hands)
3. Form the mixture into small balls about size of a golf ball, or however big you would like your protein balls to be.
4. Roll in Coconut Pieces or Cacao Powder
5. Store them in the fridge until firm and enjoy!
]]>We wanted to share this awesome pancake recipe made with our Nutty Nutty Peanut Butter Protein by our friends - theflavoursomekitchen
VANILLA PEANUT BUTTER PANCAKES Where are the peanut butter fans?? Sometimes we raise our hands. These peanut butter pancakes made from oatmeal are filling, really crunchy and satisfy the cravings. Try it out, they also taste great with caramelized bananas.
Makes 8 Pancakes
100g Oats
30g Nutty Nutty Peanut Protein
A Banana
1 Tsp Baking powder
1 Chia egg
1 Tsp Vanilla extract
100 ml Plant milk
A little sparkling water
Oil for the pan
Toppings
banana, peanut butter, cocoa nibs
Mix the dough. Heat pan. Fry pancakes.
Peanut Dip
2 Tbsp Nutty Nutty Peanut Butter protein
60g SKYR
1 Tbsp Peanut butter
Pile the pancakes and dip alternately and decorate with the toppings. Be sure to tell us what you think of the pancakes, we really liked the peanut taste.
]]>Add 300 ml Milk of choice
Slowly heat on the stove for 5 mins until cooked
Serve in a bowl and enjoy!
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Spiced Sauce
3 tbsp tahini
1/4 tsp cinnamon
Up to 1tbsp agave syrup
Enough milk to make a smooth sauce
In a bowl, mix all the ingredients together until you get a nice smooth sauce consistency (you also have the option to heat the sauce up if you wished)
Allow the baked oats to cool slightly and pour over some of the sauce and use the remaining sauce to pour over once you’ve served the baked oats into a bowl!
Add the protein porridge, along with the cacao powder, ginger and cinnamon and add in the agave for added sweetness and simmer until cooked through
Serve with some nut butter, berries and of course some more chocolate…because it is Christmas after all
Toppings: chopped apple, nuts, almond butter, cranberries and optional (but recommended) vegan gingerbread cookies
Mix all milk, water, oats, maple syrup and protein in a pot. Add the spices and cook at low heat until smooth. Add more milk if needed.
Serve in a bowl
Add chopped apple, nuts, almond butter, cranberries and gingerbread cookies
200g of frozen cherries
3 tbps of that protein Blissful Brown Rice and Raw Cacao Super Protein
180 ml of unsweetened almond milk
1 date
Optional: 4-5 ice cubes
Soya/coconut yoghurt for glass decoration
Blend all the ingredients together apart from the yoghurt.
With a spoon add some vertical lines to your glass from the bottom to the top.
Pour your smoothie on the glasses and enjoy
1 tbsp of peanut butter and 1 tbsp of strawberry jam to decorate the glass
160g of frozen strawberries
30g of Nutty Nutty Peanut Butter Super Protein
1 date
250 ml of coconut milk (or your preferred dairy free milk)
4-5 ice cubes
Decorate the sides of the glass with your peanut butter and jam (optional but recommended)
Blend all the ingredients together and serve in the decorated glass
Add a strawberry on the side of the glass
that protein - Healthy Chocolate Fudgsicle - created by Emily Wright for that protein.
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30g Medjool Dates - Pitted
1 Banana
30g Unsweetened “That Protein” Brown Rice Protein With Cacao
250ml Milk of your choice (I used Koko Super Coconut Milk that is vitamin enriched)
30g Nut Butter (I used Mindful Bites Brazil & Cacao Butter)
Optional - A drizzle of melted Dark Chocolate + Crushed Roasted Hazelnuts on top once frozen
Put all of the ingredients in a high-speed blender and blitz until smooth.
Pour into silicone lolly moulds and freeze for at least 4 hours, preferably overnight.
Optional - Once frozen, drizzle some melted chocolate on top of the lolly and sprinkle with crushed hazelnuts. Eat and enjoy immediately.
TOP TIP - A good way to remove the lollies is to run the mould under warm water for a few seconds, then gently wriggle it out.
Created By Emily Wright | Nutritional Cook
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High in fibre
Heart healthy
60 g serving That Protein’s Gluten Free Perfectly Pure Protein Porridge
125-150 ml milk of choice
2 tbsp yoghurt of choice
Tsp cinnamon
I/2 teaspoon vanilla extract
Chopped apple
Tbsp Maple Syrup
Mix together all ingredients
Pop into fridge to set overnight
Eat in the morning!
]]>200ml unsweetened almond milk
1 tsp maple syrup
1 tsp almond butter
Optional for serving: banana slices, 1 tbsp maple syrup, 1 tbsp of nut butter, pumpkin seeds
Mix all the ingredients in a pot
Cook until creamy, add more milk depending on the consistency you want
Serve in a bowl
Add banana slices on the top, drizzle nut butter, maple syrup and pumpkin seeds
]]>245g that protein's Perfectly Pure Plant Powered Protein Porridge
2 mashed bananas - plus more slices for the top
2 tbsp of peanut butter
2 tbsp of date syrup
175 ml of almond milk
100g of dairy free yoghurt
1 tsp of baking powder
2 tbsp of frozen berries (raspberries or blueberries) - plus more for the top
Pumpkin seeds for the top
Instructions
Mash you bananas
Mix peanut butter, date syrup and yoghurt
In a big bowl mix your porridge oats, baking powder, milk and other wet ingredients
Spread on a baking dish with parchment paper
Cover with banana slices, extra berries and pumpkin seeds
Bake at 180C for 35-40 min until golden
Cut in squares and let cool (they are better when they are cool/cold)
Store in the fridge and serve with yoghurt and fresh berries
]]>60g that protein's Perfectly Pure Plant Powered Protein Porridge
200ml of almond milk
1/2 tbsp of chia seeds
1 tbsp of maple syrup
2 tbsp of dairy free yoghurt
Instructions
Optional toppings: Extra yoghurt, 1 chopped apple, cinnamon and pumpkin seeds
Mix all the ingredients in a jar
Refrigerate overnight
Cover with plant based yoghurt, chopped apple, cinnamon and pumpkin seeds
]]>2 large bananas
90g of peanut butter
200g of that protein - Perfectly Pure Plant Powered Protein Porridge
Instructions
Pumpkin seeds and sunflower seeds for topping
Mash bananas
Mix peanut butter and protein oats
Scoop your mix over a baking tray with parchment paper
Press your cookies and sprinkle pumpkin/sunflower seeds on top
Bake for 17 min at 180C
Let cool
]]>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 Beans
200g Medjool Dates
60g Coconut Oil
30g That Protein - Nutty Nutty Peanut Butter Super Protein
100g Jumbo Porridge Oats
130-140g Mixed Nuts & Seeds (I used the following: 45g Chopped Walnuts, 20g Sunflower Seeds, 30g Pumpkin Seeds & 45g Chopped Hazelnuts)
For the drizzle
45g Dark Chocolate
OR
3 tbsp Smooth Peanut Butter
1 tbsp Maple Syrup
2 tbsp Milk of your choice
METHOD
Remove the stones from the dates and quick soak them for 5 minutes in a bowl of boiling water.
Put the black beans, dates, protein powder and coconut oil in a high speed blender and blitz until fully combined.
Transfer to a large bowl and add the oats, nuts and seeds so that you keep a chunky texture. Use your hands to fully incorporate the mixture.
Line a tray with parchment paper and flatten the mixture onto it using your hands, so that it is approximately 2cm thick.
Pop it into the fridge for half an hour or so to harden enough so that you can cut it into bars.
Meanwhile make the drizzle – either melt the dark chocolate in the microwave on a medium power for 15 seconds at a time so that it doesn’t burn.
Or if you are making the peanut butter drizzle, then simply put all of the ingredients for it into a saucepan and warm over a low-medium heat. Whisk together to fully combine.
Drizzle over the bars and pop them back in the fridge to harden.
Either keep in the fridge for several days in an airtight container, or (my personal favourite) wrap individually in parchment paper and store in the freezer – I prefer mine harder and they can be eaten straight out of the freezer.
NUTRITIONAL INFORMATION
Calories – 210
Protein – 6g
Fat – 12g
Carbohydrates – 18g
Fibre – 4g
Sugar – 8g
100g oats
40g Pb protein
3 dates
3 tbsp of that protein Nutty Nutty Peanut Butter Super Protein
75ml almond milk
Instructions
Add all the ingredients to a food processor
Blend until all the ingredients are well integrated
Roll into small balls
Refrigerate for 20 min, or keep in the fridge in a sealed container for longer
1/2 avocado
200 ml coconut cream
25g That Protein Chirpy Chirpy Choca Mocha Super Protein
4 pitted dates
Optional: White chocolate and chopped nuts for toppings
Instructions
Blend until smooth
Serve into ice cream moulds
Freeze for at least 2-3 hours until hard
Melt your white chocolate if using
Dip your frozen ice cream lollies and add the chopped nuts
Store in the freezer
Serve
5 large bananas sliced and frozen
45g of That Protein Chirpy Chirpy Choca Mocha Super Protein
100g of coconut cream
200 ml of chocolate or hazelnut milk
Instructions
Blend all the ingredients until smooth
Pour in a container and spread
Freeze for 2 hours (if you leave it overnight take it out few minutes before serving)
Scoop your nice-cream and add extra cacao nibs
3 tbsp of That Protein Chirpy Chirpy Choca Mocha
1 cup of ice
2 pitted dates
300 ml unsweetened almond milk
Instructions
Blend all the ingredients until smooth
Serve in a glass with extra cacao nibs
Super quick, 5 minute recipe, one bowl!
2 cups of oats
4 tbsp of maple syrup
5 tbsp of unsweetened almond Milk
1/2 cup of peanut butter
35g of That Protein Mocha protein
Mix all the ingredients together in a bowl
Roll into bite size balls
Refrigerate for 15 min to set
Store in the fridge and enjoy!
4 frozen bananas
1/2 cup of dairy free yoghurt
1 tbsp of peanut butter
2 tbsp of Raw Cacao That Protein
Extra: Chocolate cookies or granola for topping
For the Protein Shake
250 ml of almond or other dairy free milk
1 tsp of maple syrup
Blend together all the ingredients for the nice-cream (apart from the toppings, if using)
Add to a bread tin and cover with your topping
Freeze for at least 2 hours
Mix together all the ingredients for the protein shake
For assembling: Add ice to the bottom of a glass, add 2 scoops of your chocolate protein nice-cream and fill the glass with your protein shake