Vegan ‘Ferrero Roche’ Protein Balls

Energy balls are by far my favourite sweet treat to snack on! They are super easy to make and so handy when you feel that niggle for something sweet.
I’ve been trying out different ways to make energy balls without copious amounts of dates or other fructose sweeteners, without comprimising the ‘sweetness’ and finally these were born! With only a little bit of agave used to sweeten and not a date in sight (story of my life!). If you follow my blog you will know none of my creations contain refined sugars, I still try to be cautious to how much fructose I am eating every day.

These little wonders turned out a lot better than expected, considering it was a “whatever I have in my cupboard” kinda creation, AND I didn’t plan for them to taste like Ferrer Roches, that just kinda happened! (I will be making these on the reg for suuuure!).

Now before I go on I just want to add that the whole time I was making these I was singing Chef from South Parks song,  “Chocolate salty balls” and it is STILL stuck in my head now…. so I guess that’s what these are! ‘Justines Chocolate Salty Balls’, but for the sake of this blog post I’ll stick to Vegan ‘Ferrero Roche’ protein balls!

Anywhoooo, moving on…

I know what you’re thinking, such delectable little treats are to be enjoyed in moderation, right? Well, what if I told you that you can have that amazing chocolatey, nutty taste you get from a Ferrero Roche without the guilt? Yep, you heard me right. Coz’ I’ve come up with a healthy version filled with nothing but good-for-you foods! You are welcome!

So here’s what I did.

What you will need:

  • 1 cup mixed raw nuts. (I used mostly cashews and hazelnuts with a few almonds in there).
  • 1 cup gluten free oats.
  •  1/4 cup raw cacao powder.
  • 1 teaspoon cinnamon, ground.
  • 1 teaspoon vanilla extract
  • 1 tablespoon vanilla protein powder. (Vegan friendly if following vegan diet)
  •  a pinch sea salt.
  •  2 1/2 tablespoons agave syrup. (Maple syrup will also work).
  •  2/3 cups creamy raw nut butter (cashew or almond work well).
  •  2 tablespoons almond milk. (Natural, sugar free).
  • 1/4 cup of coarsely chopped nuts to roll on top (optional but great for an added crunch!).

How to make them: (makes around 15 depending on the size)

1. Place nuts and oats in a food processor and process until coarsely chopped. (I used a nutribullet and used the ‘S’ blade. Only needed 10-15 seconds of blending!).
The mix should be slightly chunky to help hold the balls together.
2. Place nut and oat mixture in a large mixing bowl and stir through the cacao, cinnamon, vanilla extract, protein powder and sea salt. Add the nut butter and agave syrup.

3. Using your hands, rub the ingredients together. The mix should be quite dry and will not stick together.Gradually add in the almond milk, using your hands to work the moisture through the mixture.

5. Once mix starts to come together, shape mixture into balls.

6. Roll in chopped nuts and store in an airtight container in the fridge to harden up before serving.

I hope you enjoy my chocolate salty balls as much as I do… (wow that sounds wrong on so many levels! You catch my drift!).

Please don’t forget to upload/tag/inbox me any recreations! I love to see them and hear any feedback! Instagram and Facebook page @cookeatsquatrepeat.

Mwhaaa!

J xxx

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Raw Cococado Protein Slices

The usual reaction to anything involving avocado in a dessert is, “URGH, avocado, in a cake?!”. Yep, you heard me right! Avocado aint just for the savoury delights (although guac is LIFE.) I can go in SO many other things – cupcakes, cheesecake, protein balls, smoothie bowls, chocolate mousse…. The list goes on! Just some of the many reasons why I LOVE this bumpy lil green fruit, not forgetting them GOOOOD fats, which are essential to any nutritionally balanced diet! Nourishing and yummy… What’s NOT to love?

This recipe is a great dessert idea if you have friends coming over, or if you are heading to a dinner party and don’t want to go empty handed! The combination of avocado and coconut cream is sooooo damn good, admittedly the most unexpected kind of good I know, but trust me on this one! The topping is a creamy and thick, it can get a little messy when eating it with your hands, but it is finger licking good so why the hell not let your fingers get

The base is a crunchy dark chocolate, almond and coconut biscuit like texture. A little like the base of a cheesecake, but not quite as sweet as the topping is already sweet enough in my opinion! The base and the topping compliment each other perfectly. The only downfall to anything involving avocado is it will go brown within a couple of days, the taste wont be effected but it can be a little off putting when serving to people! I made this last Wednesday with a big perfectly ripe avocado and took the leftovers into work Friday to fuel my colleagues after a hectic and hot Sports Day, it went down a treat with some even wanting to make it themselves at home!


These Raw vegan protein bar are free from refined sugar – sweetened with a tiny amount of agave/maple syrup. They are also a protein bar that can be enjoyed by anyone living a gluten free, vegan, clean or paleo lifestyle!

Nutritionally they have it all and the kids will love it too!

So why don’t you avo go? (Sorry,  Any excuse for a pun! I just cant help myself!). Anywaaaaay… here’s what you will need:

Bottom ‘biscuit’ layer-

  • 2 cup Unsweetened Desiccated Coconut
  • 2 tablespoon Raw Unsweetened Cacao Powder or Protein Plant-Based Chocolate Powder
  • 2 tablespoon of Maple syrup or Agave syrup
  • 1/2 cup Virgin Organic Coconut Oil, melted
  • 2 tablespoons Creamy Almond Butter or peanut butter
  • 1 tablespoon vanilla extract

Middle layer

  • 1 large avocado
  • 2 medium bananas
  • 1/2 cup coconut cream (Coconut milk from a tin will also work, ensure it is refrigerated, remove the water and use the solid content).
  • 1/2 cup sliced almonds or almond meal/flour
  • 1 tablespoon pure vanilla extract
  • Squeeze of agave or maple if you prefer it sweeter (around two teaspoons if so).

To sprinkle on top (optional) –

  • Cacoa nibs or grated vegan friendly dark chocolate
  • Desicatted coconut

 

How to make it:

Bottom layer-

  1. Pour all ingredients for the bottom layer in a food processor with the S blade attachment. I am using a Nutri Bullet, which is a very powerful way to blend ingredients in raw baking!
  2. Blend for 30 second to 1 minute, or until all the mixture is consistent.
  3. Transfer into a square mould covered with clingfilm (this makes it easier to remove later!)
  4. Refrigerate while preparing the top layer.

Top layer –

  1. Slice the banana and avocado into smaller chunks.
  2. Transfer all the ingredients for the top layer into your blender
  3. Blend until smooth and consistent.
  4. Pour the mixture onto the first layer and pop back into the fridge to ‘set’ for around 1-2 hours (the longer the better!).

Once set, add any toppings you wish to! I added cocao nibs and some desiccated coconut which was amazzzzing!


Hope you like it guys 🙂

J xxx

 

Nut Butter & Chocolate Chip Protein Cookies in just 20 minutes!

I have a problem, I officially don’t know how to ‘relax’. I’m sat with my hair in rollers ready to head out to watch the boxing on a Saturday afternoon and find myself with 30 minutes to spare. Now most people would chill, maybe watch Tv, read a magazine, do something NORMAL like that, but not me. That little voice pops in my head telling me to do something with the time, then I remember the soft squidgy bananas in the fruit bowl…. anyway long story short is I ended up making some soft, gooey, delicious protein cookies!

I aimed for low carb, high protein and good fats with these babies. The mixture took me 5 minutes to make and they only needed 10-15 minutes baking time. Quick, easy and idiot proof!

So here goes!

What you will need:

  • 1 large banana
  • 1/3 cup of coconut oil, melted
  • 3/4 cup of raw nut butter (almond, cashew, peacan or peanut butter. Could even try a mix!)
  • 2 tablespoons of coconut flour
  • 2 tablespoons of vanilla protein powder (vegan friendly if following vegan recipe)
  • 2 tablespoons of maple syrup or agave (honey works well too!)
  • 1 tsp of vanilla extract
  • 1 tsp of gluten free baking powder
  • 1 tsp of tapioca starch (optional)
  • Chop a quarter of a large standard bar of dark chocolate into chunks (vegan friendly if following vegan version). *It works out about 1/4 cup but I totally forgot to measure! You can put as many or as little choc chunks as you like! (more, always go for more!) 

How to make:

  1. Pre-heat the oven to 190 degrees. Line a baking tray with parchment/baking paper and set to the side.
  2. Blend all ingredients together (apart from the choc chunks!) in a blender, little by little until all combined. 
  3. Add choc chunks into the mix.
  4. Put a dollop of mixture onto tray and mould into a circle to create the cookie shape. About a dessert spoon per dollop! Again you can make these as little or large as you like. I went for standard medium size! 
  5. Place tray in pre heated oven and bake for 10-12 minutes until cookie dough has risen slightly and they are a golden colour. 
  6. Allow to cool on a cooling rack or just eat them straight out of the oven! (life is short after all!).


These can be stored for upto 5 days. This mixture should make 10-15 cookies depending on the size you opt for! Keep them refrigerated or somewhere cool as there is a little banana in them and to keep those choc chips from melting. 

Happy baking homies 🍪✌🏽

J xxx