Uhhhh I LOVE protein balls! They're so delicious and incredible for meal prep! These are great because they have a little jam inside (little surprise for your 3o'clock pick me up!) Makes: 12Ingredients1 cup instant oats½ cup desiccated coconut2 Tbsp cacao1/3 cup vanilla flavoured protein powder2 Tbsp coconut oil2 Tbsp rice malt syrup1/3 cup water2 Tbsp strawberry jam (if you can get a low sugar option..get it!) ¼ cup extra desiccated coconut for rolling Method Combine the oats, coconut, cacao and protein powder in a bowl. Heat the coconut oil and rice malt syrup together in the microwave for 30 seconds, stir and add to the dry ingredients with the water. Roll a heaped teaspoon of the mixture into a ball. Create a deep hole in the centre with your thumb and drop a little jam inside. Press the edges together to seal, roll to reshape into a ball then coat in coconut. Repeat with remaining mixture. Store in the fridge.
You guys have been wanting healthy desserts….so here is one to try! A Healthy@australianavocado and banana ‘nice cream’! Servings: 4-6Ingredients:4 ripe Australian Avocados, deseeded and roughly chopped¾ cup raw honey or Rice malt syrup1 cup coconut milk (or almond milk!)2 bananas, sliced into thick chunks4-6 large mint leavesDirections:1. In a strong blender, add avocado flesh, honey, coconut milk, bananas and mint leaves. Blend untilSMOOTH. (You want a completely, chunk free consistency)2. Place mixture into a freezer safe bowl and freeze for a minimum of two hours (overnight is preferable!)3. When about to eat, defrost in room temperature for 15 minutes before digging in, this will help you beable to scoop those perfect rounds!
WHO LOVES SOBERT??? Me!! This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! Serves 4-6Ingredients: 2 cups of frozen OOB mango 1/2 cup coconut milk 1/4 cup chickpea juice (canned) 1 tbsp maple syrup Directions: Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes). Add the chickpea mixture into the mango bowl and fold through. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!
The easiest banana protein pancakes ever! They're super quick to make and will keep you full for super long! Ingredients:2 scoops of chocolate protein powder (around 70g)2 ripe bananas1 egg1 tsp butter Directions: Peel the bananas and mash them with a fork over a chopping board until consistency becomes mushy. Add the mashed bananas to a bowl and mix with protein powder and egg until mixture is combined well. Heat a pan over low heat and melt butter. Add a small ladel of batter to the pan. Wait until you begin to see small holes/bubbles in the pancake. Flip and cook for a further 1-2 minutes.
These Choc-Protein Lava Cakes are an absolute must have dessert. Super easy to make and take less than 5 minutes in the oven, they're a protein recipe well worth eating for dessert! Ingredients:½ Cup chocolate Happy way protein1 tbsp honey¼ cup flaked oats1 large egg¼ cup almond milk2 tbsp peanut butter Method: Place all ingredients into a blender or food processor and blend all ingredients together until you get a creamy batter. Butter a non-stick ramekin and then pour the mixture into the pan evenly. Make sure to butter properly or it will stick! Bake at 180 C for 5 minutes. You want the top to be cooked, but the middle to be runny. Check on your cake after 3 minutes and keep an eye on it! It may start pouring out....but thats the chocolatey goodness! As soon as it’s ready, carefully remove from the mould and turn them upside down. Top with strawberries or berry of choice!
How I N C R E D I B L E is this!!?! This is the PERFECT snack for that mid morning hunger OR to cure that 3:30-itis! Bake, let cool, wrap each piece individually and keep in the fridge so you can GRAB and GO in the mornings! Recipe: 1 Cup Almond Meal3 Very Ripe Bananas, Mashed1⁄4 Cup Coconut flour1⁄4 Cup Raw Honey1-Cup Fresh blueberries 3 Eggs1 tsp baking powder Pinch Of CinnamonDirections:Pre-heat oven to 180 degrees celsiusPlace all ingredients in a bowl together except the berries!Use a spoon to combine all ingredients together. Once the mixture is thick in consistency, fold the berries in with a spoon. Pour into a pre lined cake tin and bake in the oven for 25-30 minutes, or until brown.Using a skewer, poke it deep into the cake; if it comes out clean, it’s ready!*If vegan - 1/3 cup of apple sauce can replace 1 egg in any baking recipe!Replace honey with rice malt syrup. Make that switch if needed!
Don't these look INCREDIBLE?! These are Greek Donuts called Loukoumades, they are the most amazing dessert ever! Basically its a donut covered in honey and cinnamon....and the best bit is...you probaly have all the ingredients in your cupboard! Makes roughly 25 puffs. Ingredients: 1/2 a teaspoon dry yeast1 1/2 cups of warm water2 cups plain flour1/2 teaspoon salt1 tablespoon orange juice4 tablespoons of Honey1/4 teaspoon cinnamonRice bran oil - for fryingDirections: Dissolve yeast in 1/2 cup of warm water (don’t use boiling, just lukewarm from the tap)Sift flour into a large mixing bowl and add salt and orange juice and combine. Add dissolved yeast and the remaining warm water. Mix throughly, the batter will appear watery (almost like a pancake mixture) and super sticky but thats what you want! Cover with a tea towel and Leave to rise for 45 minutes. Heat rice bran oil in a small pot (at least 5cm of oil) and wait until its super hot! Using a soup spoon, scoop around 1 tablespoon of the batter (small balls bcuase they puff up once in the oil!) and carefully place it into the oil. Repeat until you have 4/5 puffs in at one time. Using a slotted spoon, turn the puffs constantly until they reach a beautiful golden colour. Take them out using the slotted spoon and place onto a dry cloth to catch all the excess oil. Warm the honey in the microwave or on a hot pan and pour over the puffs. Sprinkle cinnamon over the top and dig in! Hope you absolutely love this recipe! If you do make it, Please come and show me over on Instagram or Facebook! Love Leah x
This is such a naughty. but deeeliiciciouusss treat! I made this and it was the sweetest thing ever - so if you have a sweet tooth, this is absolutely the recipe for you! Makes: Roughly 8 Ingredients: 1 Cup pitted dates 300ml Orange Juice1 Tsp Bi-carb soda1 and 3/4 Cup Brown Sugar200g Unsalted butter, room temperature2 eggs. lights beaten 1 1/3 Cup self-raising flour 1/2 Tsp Vanilla essence 1/2 cup heavy creamDirections: pre-heat oven to 180 Degrees Celsius Using a small pot, over high heat, Bring dates and orange juice to a boil for 3 minutes. Stir in the bi-carb soda and cook for another 2 minutes (This will puff up, so you'll need to be using a deep pot, not a pan) Remove from heat and begin to squish the dates using a spoon in the pot, so they become smaller pieces(they should basically fall apart by this point).In a large mixing bowl, using an electric mixer, beat 80g of butter and 3/4 cup of brown sugar together until light and creamy.Add in eggs and beat until mixed through. Add the date mixture, vanilla essence and then begin to fold in the flour. Mix throughly, to ensure that there is no floury bits! Using a muffin tin lined with baking cups, spoon mixture in 3/4 of the way up (they will rise!)Bake in the oven for 20-30 minutes until super golden and cooked through. Use a skewer and poke in the middle of the pudding, if it comes out dirty, it needs more time! In another small pot, add 1 cup of brown sugar, 125g of butter and 1/3 cup of heavy cream and bring to a boil. Simmer for 2 -3 minutes. Remove from heat and leave to thicken for 5 minutes before serving. Top the pudding with the cream and the caramel sauce!
This treat is something my mother used to make ALL the time at special occasions - and everyone LOVED IT! I mean, whats not to love about peanut butter and chocolate together?! Ingredients:200g Fried Noodles2 Tbsp. crunchy peanut butter400g milk or dark chocolate2 tbsp desiccated coconutDirections:Microwave chocolate, coconut and peanut butter for 60 seconds, or until melted. Mix well until paste is smooth. Add noodles into the chocolate and coat them well.Using heaped teaspoons, spoon the mixture onto grease-proof paper, or into individual paper cases.Place in the refrigerator for around 1 hour or until until set. The spiders can be kept in the fridge for up to 2 weeks! Hope you LOVE this recipe! If you do, come over on Instagram and let me know! Love, Leah x
Mouth.....watering.....cant....stop....looking.... AHH! These brownies are DELISH and super great as a cheeky dessert if you're having that chocolate craving! #balance right?! RIGHT! These are also perfect for a christmas dessert because they have red in there which means you're being festive.... works for me! You cant tell me that you don't want to jump through the screen right now! I know I do...Ingredients: 2 Tablespoons of shredded coconut100g Fresh raspberries 125g butter (unsalted)1 1/2 cups caster sugar 1/2 cup cacao powder 2 eggs 1 tsp vanilla essence 1 Tsp baking powder1 cup plain flour Directions: Preheat oven to 180 degrees celsius In a small saucepan, melt the butter on a medium heat. Once all butter has melted, stir in the sugar, cacao and the vanilla essence. Remove from heat and leave to cool for five minutes. Transfer to a large mixing bowl. Add in eggs (all parts!) and ensure it has mixed through throughly. Sift the flour into the bowl along with the baking powder. Mix throughly, to ensure there are no big clumps of flour. Id recommend using a whisk here to really mix it through. Lightly fold through the raspberries and the coconut, you don't want to damage the berries too much! Working quickly, line a deep baking dish with baking paper. Pour mixture into the dish and place into the oven for 30 minutes or until cooked through. Poking a fork through the middle of the brownie will tell you if its ready! If it comes out clean its ready, if it comes out dirty, leave it for a few more minutes! Cut up into bite sized pieces and eat! Hope you guys absoltuley love this recipe! If you did, come share it with me over on instagram! I love seeing all your posts! #leahitsines for a chance to feature on my story! LOVE Leah! xx
Soooo... Have you ever grilled nectarines before? you should. Its so good. The natural sugars in the fruit just come alive and they're sooooo delicious! Ingredients:4 bananas4 tbsp. almond milk4 nectarines1/4 cup of Maple syrup1/4 Tsp. of vanilla essence Directions:1. Peel the bananas and place into a small freezer bag and freeze until frozen. If you have time, let them freeze overnight2. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.3. Add bananas and almond milk to a food processor and blend until the mixture forms a soft ice cream like texture. Place into a container and back into the freezer for another 30 minutes (or until you’ve finished the nectarine part!)4. Cut the nectarines in half, deseed them and place onto a baking tray. Pour over the maple syrup and vanilla essence and place in the oven for 20 minutes.5. Once soft, place under a grill for 5 minutes to get a beautiful brown colour on the top of the nectarine.6. Scoop the banana nice cream into a bowl and top with the maple nectarines.