Cherry Ripe Bites

Makes: 24 bites

Ingredients:

• 420g pitted cherries, drained
• 1/2 cup shredded coconut
• 2 scoops (60g) vanilla protein powder 
• 2 tablespoons chia seeds
• 2 tablespoons coconut oil
• 1 tablespoon coconut flour
• 150g 90% dark chocolate 

Method:

• Line a loaf tin with plastic wrap
• Place all ingredients, except the dark chocolate, into a food processor and process until combined 
• Spread the mixture evenly into the lined loaf tin and refrigerate overnight
• Remove the cherry slice and cut evenly into 24 cubes
• Break up the chocolate and place in a clean and dry metal or glass bowl
• Sit the bowl over a simmering saucepan of water ensuring the water doesn’t touch the base of the container with the chocolate 
• Stir with a butter knife until the chocolate is 3/4 melted
• Remove from the heat and continue to stir until fully melted 
• Gently roll each of the 24 cherry bites in the chocolate until lightly coated 
• Allow the chocolate to set for a minimum of an hour before enjoying.

Nutritional Value per Bite:

• Calories: 126
• Total fats: 9.9g
• Total carbohydrates: 8.8g 
• Protein: 4g

Recipe Notes

• Store in an airtight 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 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.

Hot Cross Bun Protein Discs 

Makes: 20

Ingredients:

• 2 scoops (60g) vanilla protein powder
• 1/3 cup coconut flour
• 1 cup rolled oats 
• 1 cup sultanas 
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1/4 cup skim milk
• 30g white chocolate 

Method: 

• Place all ingredients, except the white chocolate into a high powered food processor and blend until ground and starts lumping together 
• Split the mixture into 2 even portions
• Roll into a log shape approximately 12cm long
• Wrap and roll in glad wrap and compress tightly to about 10cm long
• Repeat with the second portion
• Place in the freezer for 30-60 minutes to set
• Remove from the freezer and cut into 1cm thick portions
• Lay flat on a dry and clean chopping board
• Place the chocolate in a zip lock bag and melt in the microwave in 15 seconds bursts until the chocolate has melted
• Snip a tiny corner off the bag and pipe the chocolate onto the Protein Discs in a classic hot cross bun shape 
• Allow the chocolate to reset before transferring to storage container 

Nutritional Value per Disc:

• Calories: 100
• Total fat: 4.1g
• Total carbohydrates: 16.1g
• Protein: 4g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of five days 
• This recipe is freezer friendly to be consumed within 6 months
• 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 Hazelnut Mini Cheesecakes 

Makes: 12 Mini Cheesecakes 

Base Ingredients:

• 90g hazelnuts 
• 1 scoop (30g) chocolate protein powder 
• 2 teaspoons xylitol 
• 1/4 cup coconut oil, melted

Cheesecake Ingredients:

• 2 teaspoons gelatine 
• 220g extra light cream cheese 
• 2 scoops (60g) chocolate protein powder 
• 2 teaspoons xylitol 
• 1 teaspoon vanilla
• Pinch salt
• 3/4 cup thickened cream

Method:

• Place the hazelnuts in a high powered blender and process until in a meal like consistency 
• Take out 2 teaspoons of the hazelnut meal and set aside
• In a small mixing bowl add the remaining ingredients and mix well with a butter knife
• Evenly spread the base mixture between the 12 mini cheesecake bases and use your fingers tips to press down well
• Place in the refrigerator while you prepare the topping
• To prepare the cheesecake topping place 1 tablespoon of boiling water and gelatine in a blender and process until dissolved
• Add in the cream cheese and blender
• Add in the protein powder, xylitol, vanilla and salt blending until smooth then set aside
• Place the thickened cream in a clean dry bowl and beat with electric beaters until beaten to form soft peaks
• Fold the chocolate mixture into the whipped cream with a spatula until just combined
• Evenly top the bases with the filling then lightly sprinkle with the reserved ground Hazelnut 
• Refrigerate for a minimum of 4 hours but preferably overnight.

Nutritional Value per Cheesecake:

• Calories: 148
• Total fats: 14.4g
• Total carbohydrates: 3.7g
• Protein: 10.4g

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release Chocolate 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.

Apple Pie Smoothie Bowl 

Serves: 2

Ingredients:

• 200g natural yoghurt
• 1/2 cup unsweetened Apple puree
• 2 scoops (60g) vanilla protein powder
• 4 teaspoons black chia seeds
• 4 teaspoons toasted muesli
• 4 teaspoons chopped walnuts
• 2 teaspoons maple syrup

Method:

• Place the yoghurt, Apple puree and protein powder in a high powered blender and process until well combined
• Even pour the mixture into your serving bowls
• Top evenly between the serves with the chia seeds, walnuts and muesli as desired
• Drizzle each serve with 1 teaspoon of maple syrup

Nutritional Value per serve:

• Calories: 334
• Total fats:  7.4g
• Total carbohydrates: 30.3g
• Protein: 38.2g

Recipe Notes:

• Store covered in the fridge for a maximum of 24 hours
• This recipe is not freezer friendly
•  Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release Vanilla Bean 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.

Cheeky Chocolate Cake 

Makes: 1 x 18cm round cake

Ingredients:

• 250g butternut pumpkin, finely grated 
• 2 eggs, lightly beaten
• 1/4 cup maple syrup
• 1/4 cup rice malt syrup
• 1 teaspoon vanilla extract
• 1/2 cup melted nuttalex or coconut oil
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cacao
• 1/4 cup coconut flour 

Recipe:

• Preheat oven to 180 degrees Celsius and prepare an 18cm springform tin by lining with baking paper and spraying with cooking spray
• Combined the pumpkin, eggs, syrups, vanilla and melted nuttalex on a large mixing bowl and combine well
• Place the remaining ingredients into a sieve and sift over the pumpkin mixture
• Use a spatula to mix until well combined
• Pour into the prepared cake tin and bake for approximately 35 minutes until the edges have pulled away from the edges and a cake skewer comes out clean
• Allow to cool in the tin for 15 minutes before removing from the 10 gently transferring to your serving plate

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months
• Picture shown has the cake dusted with cacao powder
• Recommended to serve with a dollop of coconut yoghurt and some fresh berries.

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.

Mini Passionfruit Cheesecakes 

Makes: 12 mini cheesecakes 

Base ingredients:

• 1/2 cup almond meal
• 1 scoop vanilla protein powder
• 1 teaspoon xylitol
• 1/4 cup coconut oil, melted 

Cheesecake ingredients:

• 300ml thickened cream
• 2 teaspoon gelatine 
• 85g passionfruit pulp
• 125g extra light cream cheese
• 2 teaspoons xylitol 
• 2 scoops vanilla protein powder 

Method:

• To prepare the base mix the dry ingredients in a small mixing bowl then make a well in the centre 
• Add the coconut oil and use a knife to mix well
• Evenly split the mixture across the mini cheesecake tray pressing the mixture down with your fingertips to firmly compact the base
• Refrigerate while you prepare the filling
• To prepare the filling use electric beaters to whip the cream and set aside
• Dissolve the gelatine in 1 tablespoon of boiling water
• Add the Passionfruit pulp and gelatine into a blender or food processor and process until well combined 
• Add the cream cheese, xylitol and protein powder to the Passionfruit mix and process until smooth 
• Use a spatula to fold the passionfruit mixture through the whipped cream
• Once combined evenly spoon the cheesecake mixture over the bases and chill for a maximum of 4 hours but preferably overnight.

Nutritional Value per mini cheesecake:

• Calories: 129
• Total fat: 10.8g
• Total carbohydrates: 9g
• Protein: 6.4g

Recipe Notes:

• Store covered in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• Xylitol can be replaced with any natural or artificial low calorie sweetener of your choice.

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.

Choc Berry Cheesecakes 

Makes: 12 mini cheesecakes or square slice

Base Ingredients:

• 1/2 cup almond meal
• 1 scoop chocolate protein powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon xylitol
• 1/4 cup coconut oil, melted

Cheesecake Ingredients:

• 3/4 teaspoon gelatine powder
• 125g extra light cream cheese
• 1/3 cup strawberry puree, fresh or frozen 
• 1 1/2 teaspoons xylitol
• 1 scoop vanilla protein powder
• 150ml heavy cream

Method:

• To prepare the base combine all ingredients into a mixing bowl
• Lightly spray the mini cheesecake tray and bases or line a 15-18cm square cake tin with plastic wrap
• Evenly spread the mixture across the 12 wells and press down well or evenly spread across the prepared cake tin for a slice
• Place in the fridge while you prepare the cheesecake filling
• To prepare the filling, dissolve the gelatine powder in 1 tablespoon of boiling water
• Place in a food processor with the strawberry puree, xylitol and cream cheese until well combined
• Add in the protein powder and quickly blitz
• In a small mixing bowl use the electric beaters to whip the cream until firm
• Fold the two mixtures together with a spatula until just combined 
• Even spread the mixture between the mini cheesecakes of evenly over the tin base
• Allow to chill in the fridge for a minimum of 4 hours or if you can wait for best results overnight 
• Serve topped with a light grating of dark chocolate.

Nutritional Value Per Mini Cheesecake 

• Calories: 109
• Total fat: 7.5g
• Total carbohydrates: 4.7g
• Protein: 5g

Recipe Notes:

• Store covered in the fridge for a maximum of 4 days 
• For an icy treat store in the freezer to be consumed within 3 months 
• Xylitol can be replaced with either natural or artificial sweetener of your choice
• Strawberry can be replaced for any type of Berry of your choice.

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.

Lemon Protein Meringues 

Makes: 54

Ingredients:

• 1/2 cup eggs whites
• 60g vanilla protein powder
• 2 teaspoons sweetener 
• 1/2 teaspoon cream of tartar
• Zest & juice of large lemon

Method:

• Preheat the oven to 120 degrees Celsius and line 2 trays with baking paper
• Using electric heaters to beat the egg whites until you have soft peaks
• Add in the sweetener, cream of tartar, juice and zest and beat until combined
• Use a spatula to gently fold through the protein powder 
• Spoon the mixture into a piping bag
• Pipe the Meringues into 2cm rounds 
• Bake for 45 minutes, swapping the trays over on high and low rack at the 25 minute mark
• After the 45 minutes turn the oven off and allow the Meringues to sit in the oven for an hour
• Transfer to a wire rack to cool completely

Nutritional Value per meringue:

• Calories: 12
• Total fat: 0
• Total carbohydrates: 0.3g
• Protein: 1g

Recipe Notes:

• Store in an airtight container to a maximum of 14 days
• This recipe is not freezer friendly

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.

Apricot Goji Protein Discs

Make: 36

Ingredients:

• 100g rolled oats 
• 6 scoops vanilla protein powder 
• 1/4 cup coconut oil
• 1/4 cup honey
• 100g dried apricots 
• 80g dried goji berries
• 70ml boiling water

Method:

• Soak the dried fruit in the boiling water for 30 minutes
• Place all ingredients into a high power food processor and process until it Balls around the blades
• Split the mixture into two even portions 
• Roll each portion into and roughly into an even log shape 
• Roll the log tightly in plastic wrap and compress the log finishing with each log to be approximately 2cm round and 18cm long
• Place the wrapped log in the freezer for an hour
• Remove the plastic wrap and slice into 1cm Discs 

Nutritional Value per disc:

• Calories: 67
• Total fat: 2.1g
• Total carbohydrates: 8.4g
• Protein: 4.8g

Recipe Notes:

• Store in a zip lock bag in the freezer for up to 6 months.

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.

Snickers Protein Discs

Makes: 24

Ingredients:

• 3/4 cup smooth organic peanut butter
• 4 scoops chocolate protein powder 
• 100g pitted dates 
• 1/2 cup rice malt syrup

Method:

• Place all ingredients into a high power food processor and process until it Balls around the blades
• Split the mixture into two even portions 
• Roll each portion into and roughly into an even log shape 
• Roll the log tightly in plastic wrap and compress the log finishing with each log to be  approximately 2cm round and 12cm long
• Place the wrapped log in the freezer for an hour
• Remove the plastic wrap and slice into 1cm Discs 

Nutritional Value per disc:

• Calories: 129
• Total fat: 4.2g
• Total carbohydrates: 13g
• Protein: 5.3g

Recipe Notes: 

• Store in a zip lock bag in the freezer for up to 6 months.

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.