great pre training energy snack.Choc Peanut Butter Energy BallsChoc Peanut Butter Energy Balls 

CHOC PEANUT BUTTER ENERGY BALLS 

Easy & quick to whip up, for pre training energy snack and or treat for kids lunch boxes. A great 3:30itis snack to get you thru the afternoon slumps.

4 tablespoons of peanut butter
1/3 cup @bareblends cocoa protein
1/3 cup raw cocoa powder
1 tablespoon maple  syrup
1 tablespoon coconut oil
1/2 cup of chopped dates soaked in 1/2 cup of boiling water
1 cup of @carmanskitchen roasted muesli hint of cinnamon

 

These guys pack a punch of goodness and richness I had quiet an intense headache and was craving something sweet with a cuppa, so I whipped up these guys and after some taste testing my headache easier off!

 

#winner#yum #energyballz #lunchboxes #foodprep #treats #inthekitchen #athome#simplebasiccooking #recipes #funcfitfood #whipup


choc peanut butter cups

No bake CHOCOLATE PEANUT BUTTER DELIGHT.

This no-bake slice is perfect for the chocolate and peanut butter lovers out there! How could you not love a smooth creamy peanut butter centre with rich dark chocolate topping over a nice nutty crumbly biscuit like base.
It’s boosted with protein and dense rich nutrients from the nuts to keep you feeling satisfied and the gives it an antioxidant boost and the added bonus of good omega 6 fats I’ve kept the sugar content low (the peanut butter adds natural sweetness) and it’s also gluten-free and grain-free. Keep it in the fridge or freezer for a post-workout snack or an after dinner delight, or simply satisfy that craving for a treat something naughty without being too naught ! The beauty is because of the rich nutrients not much is needed and cravings are quickly satisfied.
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#chocpeanutbutter #delight #nobake #jleighkitchen #athome #inthekitchrn#funcfitnessfood #sunday #rainyday #treatwithoutthecheat
@ At Home Jleigh Kitchen

 

 

 

 

 

 


INGREDIENTS

For the base:
* 1/2 cup raw nuts
* 1/2 cup unsweetened desiccated coconut
* 1/4 cup Bare Blends Organic Raw Vanilla WPI
* 2 x 20ml tablespoons Organic Raw Peruvian Cacao
* 2 x tablespoons extra virgin coconut oil
* 2 x tablespoons maple syrup
For the topping:
* 1/2 cup natural smooth peanut butter *
* 2X teaspoons extra virgin coconut oil, melted
* 1/2 cup of almond meal

DIRECTIONS
1. Line a 10 x 16cm container with baking paper or cling film.
2. To make the base, process the nuts, coconut, protein powder and cacao powder together in a food processor until you get fine crumbs. Add the coconut oil and maple syrup and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the freezer
3. To make the topping, mix all of the topping ingredients together in a small bowl until well combined. Spread the mixture over the base, then put the container back into the freeze for a few hours until set.
4. Melt 250g into f dark chocolate it’s a bowl over a saucepan of boiling water, stirring consistently with a metal spoon. Pour over the top of slice or drop a teaspoon on to single mini cupcake silicone Moulds. Place back in freezer
5. Once set, remove the slice from the container and cut into pieces or remove from moulds . Store in freezer.
6. Enjoy!

 

 


Sunday Bake In the Kitchen. My creative and relaxation Space. 

Healthy Carrot cake

3 eggs

1/2 cup Greek yogurt

1/2 cup maple 🍁 syrup 100%

1/4 cup almond milk

2 cups of grated carrot

1 -1/2 cups of SR flour

1-1/2 teaspoons bi carb soda

1 -1/2 teaspoons all spice or cinnamon

1/2 cup of chopped walnuts

Whisk eggs, add yogurt, maple, milk and whisk together. Stir in carrots, flour, bicarb soda, spice and walnuts.

Spoon into muffin cases, loaf or cake tin. bake at 180 degrees fa forced pre-heated oven for 20-30 minutes or until golden brown and cooked thru.

Icing – optional but who doesn’t like a cream cheese frosting.

250g of lite creamed cheese,  juice or 1/2 lemon 🍋 zest of one lemon 2 tablespoons of maple syrup. For extra garnish top with crushed pistachios.