Protein Bark

Makes: 36 pieces

Base ingredients:

• 180g 70% cocoa dark chocolate
• 1 & 1/2 tablespoons coconut oil
• 3 scoops (90g) chocolate protein powder

Pictured Topping ingredients:

• 3 tablespoons slithered almonds
• 2 tablespoons chopped dried apricots
• 2 tablespoons chopped dried cranberries
• 2 tablespoons sultanas

Method:

• Prepare a baking tray or solid chopping board by lining with baking paper
• In a microwave proof bowl place the chocolate that has been chopped or broken up, with the exception of approximately 1 row (30-50g) with the coconut oil
• Place in the microwave for 30 seconds, remove and stir well
• Place the bowl back into the microwave in 15 second bursts stirring well between each burst until the mixture is fully melted and well combined
• Add in the last of the chopped up chocolate and protein powder stirring through with a spatula until the remaining chocolate is melted and the protein powder is well mixed through
• Evenly spread the mixture over the baking paper into an even thickness in a rectangle shape approximately 25 x 20cm in size
• Evenly sprinkle your toppings of choice over the top of the chocolate square and gently press in with your finger tips
• Place in entire tray in the fridge for a minimum of 4 hours but preferably overnight
• 
• When set break the bark up into evenly sized pieces approximately 2cm in size

Nutritional Value per piece (plain Bark without any toppings):

• Calories: 44
• Total fat: 2.6g
• Total carbohydrates: 1.9g
• Sugars: 1.5g
• Protein: 2.5g

Recipe Notes:

• Topping can be alternated to your toppings of choice between: dried fruit, nuts, seeds, sugar free lollies and marshmallows, crushed biscuits etc
• Store in an airtight container in the fridge for up to 2 weeks
• This recipe is not suitable for the freezer
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honeycomb Protein Cheesecakes

Makes: 12 mini cheesecakes

Base Ingredients:

• 1/2 cup almond meal
• 1 scoop (30g) Chocolate protein powder
• 1 teaspoon stevia (or low calorie sweetener of your choice)
• 1 tablespoon cacao
• 1 tablespoon coconut oil, melted
• Up to 2 tablespoons water

Topping ingredients:

• 1/4 cup boiling water
• 2 teaspoons gelatine powder
• 300ml thickened cream
• 125g cream cheese
• 1 tablespoon stevia (or low calorie sweetener of your choice)
• 3 scoops (90g) honeycomb protein powder

Method:

• To prepare the base mix the almond meal, chocolate protein powder, stevia and cacao until well mixed
• Add in the melted coconut oil and stir
• Gradually add water 1/2 teaspoon at a time until the mixture just comes together to form a ball
• Divide the mixture into 12 even portions and press into the bases of your mini cheesecake tin
• Place in the fridge for 20 minutes to set slightly
• To prepare the topping mix the gelatine powder into the boiling water and mix until completely dissolved, set aside to cool slightly
• In a large mixing bowl use electric beaters to beat the cream until peaks form
• In a second mixing bowl use the same beaters to mix the cream cheese, protein powder and stevia until well combine, slowly pour in the gelatine mix until continue to beat until evenly mixed through
• Using a spatula fold the honeycomb cream cheese mixture through the whipped cream until just combined
• Spoon the mixture evenly over the top of the bases
• Refrigerate for a minimum of 4 hours or until the topping has set.

Nutritional Value per cheesecake:

• Calories: 203
• Total fat: 15.9g
• Total carbohydrates: 2.8g
• Sugars: 1.4g
• Protein: 12g

Recipe Notes:

• Store in an air tight container in the fridge for up to 5 days
• This recipe is freezer friendly to be consumed within 6 months but best served fresh
• Stevia can be replaced with any low calorie sweetener of your choice and can be increase or reduced to suit your palate
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Protein Panna Cotta

Makes: 6

Ingredients:

• 1 & 1/2 teaspoons powdered gelatine
• 1/2 cup boiling water
• 170ml Chobani natural yoghurt
• 1 scoop (30g) chocolate protein powder
• 1 tablespoon cacao
• 1 teaspoon of stevia (or any low calorie sweetener of your choice)

Method:

• Place the gelatine in a small heat proof mixing bowl with the boiling water and whisk with a fork until well combined
• In a large mixing bowl add the yoghurt, protein powder, cacao and stevia and whisk until well combined and smooth
• Gradually pour in the gelatine mixture continually whisking until well combined and smooth with no lumps
• Pour the mixture gently between 6 invisibly ramekins or silicon muffin cups
• Place in the fridge for a minimum of 4 hours but preferably overnight to set
• To plate the Panna Cotta place the ramekin of silicon muffin cup into a bowl or plate of boiling water for a few seconds to loosen on the outside
• Turn the Panna Cotta on to your serving plate and enjoy

Nutritional Value per Panna Cotta:

• Calories: 36
• Total fats: 0.2g
• Total carbohydrates: 1.6g
• Sugars: 0.7g
• Protein: 7.6g

Recipe Notes:

• Store in the ramekin and/or silicon muffin cup in the fridge for up to 5 days, turn out as you wish to serve.
• This recipe is not freezer friendly
• Add more stevia (or low calorie sweetener of your choice) to suit your flavour preferences
• Picture shown has the Panna Cotta served with shaved dark chocolate and some marscapone
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Baked Custard Tarts

Makes: 9

Ingredients:

• 9 wonton wrapper
• 4 egg yolks
• 2 scoops (60g) vanilla protein powder
• 1 teaspoon vanilla bean paste
• 100ml cold skim milk
• 1 tablespoon low calorie sweetener
• 250ml warm skim milk
• 1/2 teaspoon nutmeg

Method:

• Preheat the oven to 180 degrees Celsius
• Prepare 9 muffin wells by spraying with cooking spray and lining each well with a wonton wrapper
• Place the egg yolks, protein powder, vanilla bean paste, cold milk and sweetener into a blender of food processor and blend until perfectly smooth
• Place the warm milk into a mixing bowl and continually whisk the warm milk as you gradually pour the egg yolk mixture in until well combined
• Pour the mixture evenly between the prepared wonton wrappers
• Lightly sprinkle with nutmeg
• Bake for 20-25 minutes until the custard is set
• Remove from the oven and allow to cool in the muffin tray for at least 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per Tart:

• Calories: 84
• Total fats: 2.2g
• Total carbohydrates: 6.8g
• Sugars: 2.6g
• Protein: 9g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 5 days
• This recipe is not suitable for the freezer
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Protein Cranberry & Pistachio Biscotti

Makes: 22 slices 

Ingredients:

• 4 egg whites
• 3 scoops (90g) vanilla protein powder
• 1/2 cup almond meal
• 1/4 cup stevia (or low calorie sweetener of your choice)
• 3/4 cup dried cranberries
• 3/4 cup pistachio kernels
• 1 tablespoon milk

Method:

• Preheat the oven to 150 degrees Celsius and prepare a loaf tin by spraying with cooking spray and lining with baking paper
• Using the electric beaters to beat the egg whites until you have stiff peaks
• Add in all remaining ingredients and fold through using a spatula
• Once it’s is fully combined without over mixing pour the batter into the prepared tin
• 
• Bake for 35 minutes until golden
• Allow to cool in the cake tin for 10 minutes before removing to completely
• Using and electric knife slice the loaf into 1/2-3/4cm thick slices
• Lay the slices flat on a baking tray
• 
• Bake at 150 degrees Celsius for 20-25 minutes or until dry and crisp.
• Allow to cool on a wire rack

Nutritional Value per slice:

• Calories: 69
• Total fats: 2.5g
• Total carbohydrates: 8.4g
• Sugars: 3.4g
• Protein: 6.7g

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 7 days
• The loaf before the second bake is freezer friendly however the final product is not suitable for the freezer
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Baked Chocolate Protein Cheesecake

Makes: 8 portions

Ingredients:

• 200g cream cheese
• 1/4 cup natural yoghurt
• 1 espresso shot
• 1 egg
• 2 scoops (60g) chocolate protein powder
• 1 tablespoon cacao
• 3 teaspoons stevia (or sweetener of your choice)

Method:

• Preheat the oven to 160 degrees Celsius and lightly spray two mini springform pans with cooking spray
• Place all ingredients into a blender and process until well combined
• Pour the batter evenly between the prepared mini pans
• Bake for 25-30 minutes or until the outsides are set with a gentle wobble in the middle
• Allow to cool to room temperature and then place in the fridge for at least 3 hours to set.

Nutritional Value per portion:

• Calories: 104
• Total fats: 7.1g
• Total carbohydrates: 2.2g
• Sugars: 1.1g
• Protein: 8.8g

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is best served fresh
• Picture shows the cheesecake served with fresh strawberries and mascarpone
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Raspberry Protein Balls

Makes: 18

Ingredients:

• 1 1/2 cup frozen raspberries
• 4 scoops (120g) vanilla protein powder
• 1 cup natural almonds
• 1 cup shredded coconut
• 1/2 cup coconut flour
• 1 tablespoon maple syrup
• 1/2 cup rolled oats
• Up to 1/4 cup water

Method:

• Place the frozen raspberries, protein powder, almonds, shredded coconut and coconut flour into a food processor and process until you have a fine meal texture
• Add in the maple syrup and pulse the food processor until well combined
• Add in the rolled oats and pulse to roughly chop but to retain some texture (should you prefer to have the oats ground to a mill add at the first step)
• Gradually at water 1/2 tablespoon at a time until the mixture comes together to form a rollable dough
• Roll the ball into even size balls slightly smaller than a golf ball, approximately 40g each.

Nutritional Value per Ball:

• Calories: 118
• Total fat: 6.2g
• Total carbohydrates: 7.7g
• Sugars: 1.9g
• Protein: 8.3g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months
• Protein powder used in the recipe is Protein Supplies Australia WPI Vanilla Fast Release protein powder
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honeycomb Protein Balls

Makes: 8

Ingredients:

• 2 scoops (60g) honeycomb protein powder
• 1/3 cup rolled oats
• 1/3 cup coconut flour
• 2 tablespoons coconut oil
• 1 tablespoons honey
• Up to 1 tablespoons water

Method:

• Place the protein powder, oats and coconut flour in a food processor and blend until a meal like texture
• Place the coconut oil and honey in a microwave proof bowl and heat on high for approximately 20 seconds or until melted
• Add the dry mixture with the melted mixture and stir with a butter knife until the mixture comes together
• If required add in water 1/8 teaspoon at a time until the mixture comes together and you can roll into balls.

Nutritional Value per Protein Ball:

• Calories: 99
• Total fat: 4.2g
• Total carbohydrates: 7.1g
• Sugars: 2.6g
• Protein: 7.7g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months
• Picture shown has the protein balls rolled in desicatated coconut, this has not been included in the nutritional information
• Protein powder used in the recipe is Protein Supplies Australia WPI Honeycomb Fast Release protein powder
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honeycomb Mousse with Protein Crumble

Makes: 12

Mousse Ingredients:

• 1 cup thickened cream
• 1/2 cup natural yoghurt
• 2 scoops (60g) honeycomb protein powder
• 2 teaspoon gelatine
• 1/3 cup boiling water

Crumble Ingredients:

• 1/4 cup rolled oats
• 1 scoops (30g) chocolate protein powder
• 1 tablespoon cacao
• 2 tablespoons crushed nuts
• 2 tablespoons maple syrup

Method:

• To make the Mousse dissolve the gelatine into the boiling water and then set aside
• Using electric beater to whip the cream, fold through the yoghurt, protein powder and gelatine mix until well combined
• Divide the mixture evenly between 12 containers, jars or cupcake cakes
• To make the Crumble place the oats, protein powder and cacao into a blender and pulse a couple times to slightly chop the oats
• Add the crushed nuts and maple syrup and use your fingers to clump the mixture together to form a Crumble
• Sprinkle the Crumble evenly over the top of the Mousse.
• Place on the fridge to set for a minimum of 4 hours but preferably overnight.
• 

Nutritional Value per portion:

• Calories: 124
• Total fat: 7.7g
• Total carbohydrates: 5.1g
• Sugars: 3g
• Protein: 8.1g

Recipe Notes:

• Store in an airtight container in the fridge up to 7 days
• This recipe is not suitable for the freezer
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Protein Jellies

Makes: 24

Ingredients:

• 4 scoops protein powder water
• 4 teaspoon powdered gelatine

Method:

• Dissolve the protein powder in 1 cup of cold water until fully dissolved and set aside for 60 minutes or until the foam has settled
• Line a brownie tin with plastic wrap
• Dissolve the gelatine in 1 cup boiling water until well mixed
• Combine the two mixtures together and whisk for 30 seconds until well mixed
• Pour into the prepared tin and allow to set in the fridge overnight
• Using a sharp knife with a hot blade to slice into 24 even sized pieces

Nutritional Value for Jellies:

• Calories: 13
• Total fat: 0.1g
• Total carbohydrates: 0.1g
• Sugars: 0g
• Protein: 3.5g

Recipe Notes:

• Store covered in the fridge for a maximum of 5 days
• This recipe is not suitable for the freezer
• The picture shown uses BODIEz Berry Protein Water powder.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.