Raw Chocolate Peanut Butter Protein Cheesecake

Nutrition (per serve, serves 2): 217 calories, 9g fat, 16g carbs, 19g protein

Ingredients
Chocolate layer

• 80g cottage cheese
• 10g vanilla casein protein powder
• 10g cacao powder
• 5g coconut flour
• 5g honey

Peanut butter layer

• 80g cottage cheese
• 15g peanut butter
• 10g vanilla casein protein powder
• 5g coconut flour

Method 

1. Place all of the ingredients for the chocolate layer into a food processor and process until smooth and well combined 
2. line a small plastic container with plastic wrap, and press the mixture into the container
3. Place all of the ingredients for the peanut butter layer into a food processor and process until smooth and well combined 
4. Scoop peanut butter mixture on top of chocolate layer. Place in fridge for at least half an hour before taking out of container and cutting in half

Raw Vegan Cheesecake Slice

Ingredients

Base 

• 6 medjool dates
• 30g almonds
• 30g pecans 
• 20g cacao powder
• 10g coconut oil, melted

Filling

• 150g raw cashews, soaked in water for at lease 3 hours
• 30g coconut oil, melted
• 30g raw honey (or rice malt syrup for vegan option)
• juice of half a lemon
• 1 tsp vanilla extract

Chocolate drizzle 

• 12 almonds
• 20g cacao butter, melted
• 10g cacao powder
• 25g raw honey (or rice malt syrup for vegan option)

Method

1. Combine all base ingredients in a food processor until the mixture is crumbly, but sticks together when pressed (you may need to add a small splash of water to bring the mixture together). Press into a 15cm x 25cm contained lined with cling wrap and place in the fridge to set.
2. Drain and rinse cashews, then process in a food processor until smooth. Add all remaining filling ingredients and process until smooth and silky. Spread over the base a place in fridge to set
3. When the slice is set (appox. 2 hours in fridge/30 mins in freezer), take out of container and cut into 12 squares. Top each square with an almond.
4. Add cacao powder and honey to melted cacao butter and mix well until cacao powder in completely dissolved. Drizzle over the slice and place in fridge to set the chocolate

Peanut Butter Energy Balls

Nutrition (serves 10): 177 calories, 10g fat, 15g carbs, 7g protein 

Ingredients 

• 40g pecans (or nuts of choice)
• 40g almonds (or nuts of choice)
• 30g oats (gluten free if required)
• 25g vanilla whey protein powder
• 150g medjool dates
• 100g peanut butter

Method 

1. Combine all ingredients in a food processor until well combed, and the mixture comes together
2. Roll the mixture into 10 balls, store in fridge. 

Note: Depending on the size of your food processor, you may need to make this recipe in two batches. If the mixture does not come together add a small splash of water.

Choc Peanut Butter Protein Balls

Ingredients

- 80g cottage cheese

-10g casein protein powder

-10g PB2 (powdered peanut butter)

-5g cacao powder 

-5g coconut flour 

-1 tsp sweeter of choice 

Method

1. ️Combine all ingredients in a good processor until smooth 

2. ️Scoop desired portions out and roll into balls

3.   Place in fridge for 30 mins to firm up slightly  

PB Protein Bite

Nutrition (makes one ball, recipe can be multiplied): 197 calories, 8g fat, 20g carbs, 16g protein 

Ingredients:

- 15g dried dates, soaked in boiling water for a few minutes and drained

- 12g PB2 (powdered peanut putter)

- 10g whole almonds 

- 10g protein powder of choice (I used 5g vanilla whey and 5g vanilla casein) 

- about 1/2-1 Tbsp water

Method

1. Combine all ingredients except water in a food processor to form a chunky crumb

2. Add water a splash at a time and ️process until the mix comes together (the amount of water required will depend on your protein powder)

3. Roll mixture into one big ball, store in the fridge until you are ready to serve

Honey-Cinnamon Weet Bix Bliss Balls

Nutrition: 207 calories, 3g fat, 23g carbs, 20g protein

Ingredients

• 80g fat free cottage cheese
• 1 weet-bix (I used gluten free, but any variation will work)
• 10g vanilla casein protein powder
• 5g coconut flour
• 5g honey
• ¼ tsp cinnamon

Method

1. Combine all ingredients in a food processor until smooth and well combined
2. Scoop out portions of mixture and roll into balls
3. Store in fridge for at least half an hour before eating 

Chocolate Icing Protein Balls

Nutrition (whole batch, approx 10 balls): 195 calories, 4g fat, 15g carbs, 22g protein

Ingredients: 

• 80g fat free cottage cheese
• 5g Natvia Icing Mix
• 10g casein protein powder (I used vanilla)
• 15g cacao powder
• 5g coconut flour

Method

1. Combine all ingredients in a food processor until smooth and well combined
2. Scoop out portions of mixture and roll into balls
3. Store in fridge for at least half an hour before eating 

Weet Bix Bliss Balls

Nutrition (whole batch, approx. 15 balls): 210 calories, 4g fat, 20g carbs, 22g protein 

Ingredients:

-1 Weet Bix (any variety will work, I used gluten free)

-10g cacao powder 

-10g casein protein powder (I used vanilla)

-1/3 tsp stevia/sweetener or choice (can omit)

-80g cottage cheese 

Method 

1. Combine all ingredients in a food processor until well combined, add a splash of milk if required to bring the mixture together 

2. Scoop out portions of the mixture and roll into balls. Eat straight away or store in the fridge

Brownie Batter Bliss Balls

Nutrition: 213 calories, 5g fat, 18g carbs, 23g protein

Ingredients:

-10g gluten free oats

-10g chocolate casein protein powder

-15g cacao powder

-1 tsp stevia

-80g cottage cheese

Method:

1. Combine all ingredients in a food processor until smooth and shiny 

2. Scoop out and roll into balls. If the mixture is too sticky put it in the fridge for a while 

3. Best stored out of the fridge

Cacao Cashew Bliss Balls

Nutrition: 274 calories, 10F, 24C, 23P

Ingredients:

-10 oats

-15g coconut flour

-5g casein protein powder (or another 5g coconutr flour)

-10g cacao powder

-1 tsp stevia (or honey/sweetener or choice)

-10g cashews

-80g cottage cheese

-splash (eabout 10g) milk

Method

1. Combine all ingredients except milk in a food processor until combined

2. Add milk a little bit at a time until the mixture comes together

3. Scoop out and roll into balls

4. Eat straight away or store in the fridge

Mini Raw Nut-Free Chocolate Cheesecakes

Macros(per cheesecake, makes 4): 177 calories, 10g fat, 9g carbs, 10g protein

Ingredients:

Base

-20g coconut flour

-10g oats

-80g cottage cheese

-1 tsp psyllium husks

-1/2 tsp vanilla extract

-1/2 tsp stevia/sweetener of choice

Filling

-150g reduced fat cream cheese

-100g cottage cheese

-20g cacao powder

-4 tsp stevia 

Method

1. Combine base ingredients in a food processor until well combined. Press into four lined muffin tins

2. Combine all filling ingredients in a food processor until smooth. Scoop onto bases and refrigerate for a few hours until set

Coconut Cheesecake Bliss Balls

Macros (whole batch- approx 18 balls): 210 calories, 4g fat, 24g carbs, 15g protein

Ingredients

-15g coconut flour

-10g oats
-5g vanilla casein protein powder (can sub 5g coconut flour + 1 tsp stevia/sweetener of choice + ½ tsp vanilla extract) 

-80g cottage cheese

-½ tsp psyllium husks

Method

1. Combine all ingredients in a food processor until well combined

2. Using  a teaspoon, scoop out portions of the mixture and roll into balls  

Three Ingredient Cookie Dough Protein Balls

Macros(whole batch, approx 18 balls): 170calories, 2g fat, 17g carbs, 22g protein

Ingredients:

• 100g chickpeas, drained and rinsed (weighed after drained and rinsed)
• 20g casein protein powder (I used vanilla)
• 20-30g milk of choice (I used unsweetened almond milk)
• Optional: cacao powder/coconut/etc to coat

Method:

1. Add all ingredients to a food processor and process until smooth. Start with 20g of milk, and add more if required (be careful not to add too much as you may not be able to roll into balls)
2. Using a teaspoon, scoop out some of the mixture and roll into balls. Coat in cacao powder/coconut/etc if desired

Tip: If the mixture is too sticky to roll, put it in the fridge for 10-15 mins, or add more casein protein powder. 

Raw Chocolate cookie dough protein balls

Macros (approx 16 balls): 174 calories, 15g carbs, 3g fat, 25g protein

Ingredients:

• 70g chickpeas drained and rinsed 
• 30g fat free cottage cheese
• 20g chocolate casein protein powder 
• pinch of salt
• cacao powder for coating 

Method

1. process all ingredients except cacao powder in a processor until smooth and well combined
2. put mixture in the fridge for five mins
3. scoop out teaspoons full of mixture and roll in to balls, then coat in cacao powder
4. put in fridge for 30-60 mins

Raw cookie dough protein bars

Macros: 256 calories, 3g fat, 15g carbs, 40g protein

Ingredients:

• 70g chickpeas drained and rinsed
• 30g fat free cottage cheese
• 20g vanilla whey protein powder
• 20g vanilla casein protein powder
• 5g psyllium husks
• 15g unsweetened almond milk
• cacao powder for coating

Method:

1. Combine all ingredients except cacao powder in a food processor until smooth
2. Put mix in the fridge for 10 mins
3. line a square container with glad wrap and press the mixture into the container. Take the bar out and cut in half, then coat in cacao powder
4. put bars in the fridge for an hour before eating

Protein Cheesecake Bowl

Macros (not including almond butter): 180 calories, 2g fat, 13g carbs, 26g protein 

Ingredients

• 80g fat free natural yoghurt
• 60g cottage cheese
• 20g casein protein powder

Method

1. combine all ingredients in a food processor until smooth
2. scoop into a serving bowl and refrigerate for 1-2 hours
3. Top with whatever you like! (nut butter, chocolate chips.....)

Raw Protein Cheesecake

Macros (serves one)

• Including cashew butter on top: 372 calories, 20g fat, 20g carbs, 30g protein
• Not including cashew butter: 280 calories, 12g fat, 18g carbs, 27g protein

Base

Ingredients

• 15 almonds
• 10g dried pitted dates (approx 2 dates) soaked for two hours 
• 5g cacao powder

Method

1. process almonds in a food processor until they are broken into small pieces
2. add the dates and cacao powder and process until well combined.
3. press into the bottom of a lined ramekin

Cheesecake

Ingredients

• 60g cottage cheese
• 20g natural yoghurt
• 30g unsweetened almond milk
• 20g vanilla casein protein powder
• 15g cashew butter

Method

1. combine all ingredients except almond butter in a food processor until smooth
2. scoop into ramekin on top of base
3. refrigerate for 1-2 hours/until set
4. take out of ramekin, peel off lining and top with cashew butter to serve 

Raw Zucchini Pasta

Macros: 110 calories, 4g fat, 15g carbs, 5g protein

Ingredients (serves one)

• 1 medium zucchini

• 1/3 cup tomato based pasta sauce 

• 1/2 Tbsp parmesan cheese

• salt and pepper

Method

1. Using a julienne peeler, create noodles with the zuchinni. If you don't have a julienne peeler you could shave the zuchinni with a potato peeler 

2. Toss with the tomato sauce in a mixing bowl until evenly coated 

3. Place in serving bowl and top with salt and pepper to taste and parmesan cheese

Mango protein soft serve

Macros: 142 calories, 2g fat, 15g carbs, 16g protein 

Ingredients:

• 80g frozen mango
• 10g vanilla whey protein powder
• 10g vanilla casein protein powder
• 50mL (50g) unsweetened almond milk
• 1/2 tsp xanthan gum

Method

1. combine all ingredients with a hand blender
2. change to a whisk attachment and whisk until the mixture becomes nice and fluffy and has doubled in size

Clean chocolate spread

Macros(whole recipe): 80 calories, 4g fat, 3g carbs, 8g protein 

Ingredients 

•60g quark (smooth cottage cheese)

•5g cacao powder (or cocoa)

•5 drops stevia/1 tsp granulated stevia/sweetened of choice 

Method

1. Combine all ingredients in a small bowl

2. Spread away!!