Sunday, 16 June 2013

Protein packed chocolate chip & cream squares

Helloooo there munkies! I'ts been a while & I'm sorry about that.. this little munkey has been busy in Cardiff, Leeds, Birmingham, The Shetland Isles & Denmark recently. But I'm back(!) & I have lots of yummy recipes lined up for you guys! So.. this is a little something I made a while back, it is actually pretty easy to make a delicious, creamy alternatives to treats such as cheesecake & caramel type tarts & bars. Throw together lots of dates, coconut, nuts & chocolate, & there's NO WAY you won't come out with something absolutely amazing! But I wanted to make something creamy, sweet, crunchy & suuuuper high in protein without using large amounts of those delicious ingredients I listed before. So, here it is & again, it's delicious.


1/4 cup almonds
1 tbsp coconut flour
2 tbsp oats
1 tbsp ghee or coconut oil
1 medium sized egg
1 tsp Koko milk alternative
1/2 scoop chocolate whey (15g)
1 tsp cocoa

5 tbsp chestnut purée (I used a Merchant Gourmet brand which can be found in most supermarkets)
1/4 cup Koko milk (any milk or milk alternative will do)
1 tbsp ghee or coconut oil
6 soaked small dates
1&1/2 scoops cookie & cream whey (any flavour whey will do)
1 tsp vanilla essence
50g 70% dark chocolate chips


1. Soak the dates in boiling water for at least 15 minutes.
2. Preheat the oven to gas mark 4.

To make the crust:
3. Blend the egg in the food processor until frothy.
4. Add the almonds & blend until the almonds are small chunks.
5. Add & blend the ghee, coconut flour, oats, Koko milk or other chosen 'milk', cocoa & chocolate nut whey together.
6. Spoon the mixture on to a silicone tray or a baking tray lined with baking paper.
7. Smooth the mixture down with the back of a spoon.
8. Transfer crust to preheated oven for 11 minutes.
9. When the crust is done, set it aside to cool.

To make the 'cream':
10. Take the dates out of the water & transfer to a bowl.
11. Mash the dates with a fork.
12. Add & mix the ghee & chestnut purée with a spoon to create a paste.
13. Add the Koko or your chosen 'milk' & the vanilla essence & mix until combined.
14. Scoop in the whey & mix until smoothly combined.
15. Stir in the chocolate chips.
16. Spoon mixture on to the cooled crust & spread evenly with a spoon or spatula.
17. Transfer to the freezer for at least 2 hours - the longer the better, overnight would be perfect!

(When it was done I cut it up in to 16 squares.)

Enjoy munkies! :)

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