TOASTED OAT BERRY PORRIDGE

RECIPE DEVELOPED FOR UNCLE TOBYS

Roasty toasty porridge that just sings with a delicious topping of tahini cream!

Prep 00:05

Cook 00:20

Serves 2

Super Easy

Ingredients

Tahini Vanilla Cream

¼ cup tahini

2 tablespoons maple syrup

1 tablespoon vanilla

1-2 tablespoons warm water

Berries

1 cup mixed berries, fresh or frozen

Toasted Oat Porridge

1 1/2 cups UNCLE TOBYS Traditional Rolled Oats

2 1/2 cups UNCLE TOBYS Oat Milk

2 tablespoons maple syrup

1 teaspoon toasted white sesame seeds, to serve

Method

Step 1. For the Tahini Vanilla Cream, add all ingredients into a small bowl and mix to combine. If you’d like it thinner, add a little more warm water. Note: cold water will make the tahini seize up and go hard.

Step 2. Add the mixed berries to a small saucepan, place on the lid and place over low heat. Cook for 3-5 minutes, removing the lid and mashing slightly, until berries are partly broken down. Remove from heat and allow to cool and set, until jammy.

Step 3. To make the Toasted Oat Porridge: Add the UNCLE TOBYS Traditional Rolled Oats into a medium saucepan over medium heat. Cook, tossing for 5 minutes, until the oats smell nutty. Add the UNCLE TOBYS Oat Milk and maple syrup. Reduce heat to low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy.

Step 4. Divide the warm oats between two bowls. Top with the Tahini Vanilla Cream, the jammy berries and a sprinkle of sesame seeds to serve.

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COCONUT MANGO OAT PAVLOVA BOWL

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 2

Prep time: 10 minutes + resting time 

Cooking time: NA

Ingredients

1 cup Uncle Tobys Traditional Rolled Oats 

1 cup coconut milk  

1 cup milk; cows, almond or oat 

1 tablespoon maple syrup

⅓ cup shredded coconut, plus more for serving 

⅓ cup coconut yoghurt 

1 large mango, sliced into thin wedges 

1-2 passion fruits, sliced open and seeds scooped out 

2 tablespoons macadamias, toasted 

2 sprigs fresh mint, leaves picked 

Method 

1. Add Uncle Tobys Rolled oats, coconut milk, other milk, shredded coconut and maple syrup to a large container. Mix well, then place on the lid and into the fridge to chill and soak overnight. 

2. When ready to serve, divide the soaked oats between two serving bowls. Top with a dollop of yoghurt, the mango, passionfruit pulp, macadamias, shredded coconut and mint leaves to garnish. 

3. You can also serve with edible flowers as a garnish if you feel like getting fancy! 

Tips / Notes: 

If you like to eat your oats warm, you can add the soaked oats into a small saucepan and heat over low heat for 3-4 minutes until warmed through, or you can microwave for 1 minute until warmed. 

CREAMY OATS W/ VANILLA CRUMBLE

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 2

Prep time: 5 minutes 

Cooking time: 15 minutes 

Ingredients:

 Vanilla Oat Crumble

¼ cup coconut oil 

1 tablespoon vanilla extract 

¼ cup Uncle Tobys Traditional Rolled Oats

2 tablespoons pistachios, roughly chopped

2 tablespoons coconut flakes

1 tablespoon sunflower seeds

1 tablespoons pepitas 

Creamy Porridge

1 ½ cup Uncle Tobys Traditional Rolled Oats  

2 ½ cups oat milk 

2 tablespoons maple syrup

¼ cup natural yoghurt 

1 cup fresh raspberries 

Method:

 1. To make the Vanilla Oat Crumble: Heat a medium frying pan over medium-high heat. Add in the coconut oil, vanilla extract, oats, pistachios, sunflower seeds and the pepitas. Cook, stirring, for about 3 minutes until seeds are lightly toasted. Add the coconut flakes in the last 30 seconds, and stir through until golden brown. Remove from the heat and set aside ready for serving. 

 2. To make the Creamy Oats: Add the Uncle Tobys Traditional Rolled Oats, oat milk and maple syrup to a medium saucepan. Place over low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy. Remove from the heat and stir through the yoghurt. 

 3. Divide the Creamy Oats between two serving bowls. Top with the fresh raspberries and spoon over the Vanilla Oat Crumble to serve. 

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HOT CHOCOLATE OATS

RECIPE DEVELOPED FOR UNCLE TOBYS

Chocolate is one of my favourites – I love it. To celebrate, why not put a twist to your breakfast with this warming and delicious hot chocolate oat. It is so good! This recipe is my take, but feel free to tweak and add your own toppings or fave hot chocolate additions!

Serves: 2

Prep time: 5 minutes 

Cooking time: 5 minutes 

Ingredients 

1 ½ cup UNCLE TOBYS Traditional Rolled Oats 

2 tablespoons cocoa powder
½ teaspoon ground cinnamon

Pinch sea salt 

2 cup milk (UNCLE TOBYS Oat Milk)

2 tablespoons peanut, almond or cashew butter

2 teaspoons vanilla essence 

1 tablespoon maple syrup 

40g 70% dark chocolate, roughly chopped, plus extra for serving 

Marshmallows, to serve  

Grated chocolate, to serve

Method 

Add UNCLE TOBYS Traditional Rolled Oats, cocoa powder, cinnamon, sea salt, milk, nut butter, vanilla, maple syrup and dark chocolate to a medium saucepan and place over low-medium heat. Cook, stirring often for about 5 minutes until creamy. 

Spoon the Hot Chocolate Oats between two serving bowls. Garnish with marshmallows and grated dark chocolate to serve. 

WATCH THE VIDEO HERE

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APPLE PIE BAKED OATS

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 4-6 

Prep time: 10 minutes 

Cooking time: 45 minutes 

Ingredients

2 cups Uncle Tobys Traditional Rolled Oats

½ teaspoon allspice 

2 teaspoons ground cinnamon 

1 teaspoon baking powder 

Pinch sea salt 

½ cup pecans, roughly chopped  

1 ¾ cup oat milk 

2 x large free range eggs 

⅓ cup maple syrup 

30g unsalted butter, melted and cooled to room temperature 

2 teaspoons vanilla extract 

1 medium red apple, chopped into small cubes

1 tablespoon brown sugar 

Natural yoghurt, to serve 

Method: 

1. Preheat an oven to 180℃ and grease and line a 20cm round or oval baking dish. 

2. In a large bowl, add the Uncle Tobys Traditional Rolled Oats, allspice, cinnamon, baking powder, sea salt and pecans. Mix with a wooden spoon until well combined.

3. In a separate large bowl, add the oat milk, eggs, maple syrup, butter and vanilla. Whisk together until well combined. 

4. Pour the dry ingredients into the wet ingredients and mix well until combined. Add the apple cubes and stir through until well dispersed. Allow the mixture to sit for 5 minutes, allowing the oats to soak up some of the liquid and soften. 

5. Transfer the mixture to the prepared baking dish and sprinkle over the brown sugar (this is optional, but creates the golden crisp oat topping). Place into the oven and bake for 45 minutes, or until set. 

6. Remove and divide between 4-6 serving bowls. Serve with a dollop of yoghurt and any extra garnishes. 

WATCH THE VIDEO HERE 👇🏼

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GLUTEN FREE CHOC LAYER CAKE

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 16

Prep time: 30 minutes + cooling time 

Cooking time: 40 minutes 

Ingredients

125g unsalted butter, softened 

1 cup (220g) firmly packed brown sugar

6 large free-range eggs 

1 cup (250ml) milk (ensure at room temperature*)

1 tablespoon vanilla extract 

3 cups (260g) almond meal 

1 cup (140g) white rice flour 

1 cup (75g) unsweetened cocoa powder 

2 teaspoon baking powder

2 teaspoon baking soda

Pinch sea salt 

Soy Buttercream 

250g unsalted butter, room temperature

3 cups (400g) icing sugar 

4 tablespoons unsweetened cocoa powder 

2 tsp maca powder

1 -2 tablespoons Kikkoman’s Gluten Free Soy Sauce 

2 tablespoons milk 

Method 

1. Preheat an oven to 180℃ and grease and line two 20cm cake tins with baking paper (or you can use the one cake tin and bake twice).

2. Add the butter and brown sugar to a large mixing bowl. Beat with an electric beater until creamed. Add the eggs one at a time and continue to beat until well incorporated. Add the milk and beat until combined. 

3. Add in the almond meal, rice flour, cocoa powder, baking powder, baking soda and pinch of sea salt. Use a wooden spoon to fold the ingredients together to create a smooth batter. Divide the batter between the two prepared cake tins. Place into the oven and bake for 30-40 minutes, or until an inserted toothpick comes out clean. Remove from the oven and allow to cool before removing from the cake tins and placing onto a wire rack to finish cooling. Once cooled, slice off the “dome” off one of the cakes, this will be the bottom cake. 

4. While the cakes are cooling, make your Soy Buttercream. Add the butter to a mixing bowl and beat with electric beaters until pale and fluffy. Add in the icing sugar, cocoa powder, maca and milk. Beat on low speed to combine, then beat on high for about 1 minute, until well combined and fluffy. Add 1 tablespoon of Kikkoman Gluten-Free Soy Sauce and beat through the icing. Give the icing a taste and add a little more, 1 teaspoon at a time until you’re happy with the subtle soy flavour. Use the frosting to frost the top of the “domed” cake, then place the second cake on top. Use the remaining frosting to frost the top of the cake. Slice and serve immediately. 

Tips / Notes 

Egg and milk note: Adding cold milk or cold eggs will solidify the butter and cause clumps in your batter, so make sure you use room-temperature milk and eggs to your batter so the batter incorporates perfectly! 

The frosting will last up to 1 week in the fridge when covered tightly with cling wrap. 

WATCH THE VIDEO HERE 👇🏼

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CHOC CHIP COOKIES

This recipe is apart of my "HOW TO? HAYDEN" YouTube series which you can watch HERE...

MAKES: approx. 16

WHAT'S IN IT? 

220g brown sugar

200g butter, room temp, cubed

pinch salt

2 tbs full cream milk

1 tsp vanilla bean paste

300g plain flour

175g dark choc bits

PUTTING IT ALL TOGETHER:

WATCH THIS

1.  In a medium sized bowl, cream together the butter and sugar. 

2. Add salt, vanilla and milk and beat well. 

3. Mix through flour and combine well, add choc chips and mix through until evenly spread through mix. Cover with cling film and chill for 30mins. 

4. Pre-heat oven to 180C. Spoon large tablespoon sized balls onto a lined baking tray/s. 

5. Bake for 12-14 mins until golden. Remove from baking tray and cool. 

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MORE "HOW TO? HAYDEN" VIDEOS HERE..

NO CHURN ICE CREAM

MAKES: 600ml 

WHAT'S IN IT?

Ice Cream:

400ml heavy cream

1 can condensed milk

1 tsp vanilla paste

80g milk chocolate

Honey Comb

100g caster sugar

4 tbs golden syrup

1 1/2 tsp baking soda

1/2 cup pecans chopped

PUTTING IT ALL TOGETHER:

Ice cream:

1. Melt chocolate on low heat over a double boiler. Whip the cream to soft peaks. To cream, gently fold through can of condensed milk and vanilla paste. 

2. Pour half the cream mixture into a loaf tin. Drizzle half the melted chocolate randomly over cream mix, cover with remaining cream and drizzle again with chocolate. Place in freezer and freeze over night. 

Honeycomb

3. Melt the sugar and golden syrup in a medium pot until golden and caramel in colour. Cautiously whisk in the baking soda and pecans. Immediately transfer onto a lined baking tray. Once cooled completely crush into small pieces and store in an airtight container. 

4. Serve by scooping ice cream and scattering with honeycomb. 

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SPICED APPLE ETON MESS

MAKES: 4 SERVES

WHAT'S IN IT?

Spiced apple compote

2 apples (preferably granny smith), roughly chopped

1 tablespoon brown sugar

1 tablespoon butter

Spices- cinnamon stick, cloves, cardamom

½ lime

Ginger honey syrup

1 thumb sized piece of fresh ginger, sliced

½ cup brown sugar

¼ cup water

2 tablespoons honey

To serve

2 cups Greek Yoghurt

4 meringues

½ cup walnuts

½ cup coconut shavings

 PUTTING IT ALL TOGETHER:

 For the spiced apple compote

Melt butter in a hot saucepan. Toss the apples and spices into the pan and sprinkle with brown sugar until golden brown (be careful not to overcook the apples. Golden, sweet and crunchy is what you’re looking for). Add a squeeze of lime and set aside to cool.

For the ginger honey syrup

Place all the ingredients in a saucepan and simmer until thick and syrupy.

Assemble

Layer the spiced apple compote, Greek yoghurt and meringues in a dessert glass. Drizzle with ginger honey syrup and sprinkle with walnuts and coconut shavings.                            

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MINT CHOC CUPCAKES USING MAYO

Yes, you can make sweet treats with Hellmann’s Real Mayonnaise! These scrumptious mint choc cupcakes use mayo to make up the ‘fat’ component that you usually find in cake recipes – mayo is a great alternative to oil or butter.

Recipe serves: 12 | Prep Time: 12 mins | Cook Time: 30 mins

WHAT'S IN IT?

Chocolate cupcakes

240g plain flour

100g cocoa powder

200g brown sugar

1 tsp salt

1 tsp bicarb soda

2 eggs

1 cup of Hellmann’s Real Mayonnaise

200ml full cream milk

1 tsp vanilla paste

Green mint butter cream

250g butter

400g icing sugar, sieved

½ tsp peppermint essence

1 or 2 drops green food colouring (optional)

1 tbs milk

To serve, your choice of toppings

Chocolate sprinkles

Flake

Mint choc biscuits

Mint fingers

PUTTING IT ALL TOGETHER:

1.     Preheat oven to 175C / 155C fan forced. Line cupcake tin with cupcake cases.

2.     Mix the dry ingredients together: flour, cocoa powder, sugar, salt and bicarb soda.

3.     In separate bowl, whisk together eggs, Hellmann’s mayo, milk and vanilla paste.

4.     Add the dry ingredients to the wet and mix for 30 seconds until well combined, remembering to scrape down sides. Doing this by hand will help ensure you don’t overwork the batter.

5.     Spoon into cupcake cases, filling each ¾ full. Bake for 25-30 mins or until a skewer comes out clean. Remove cupcakes from tin and cool completely on a cooling rack.

6.     While cupcakes are cooling, make the mint frosting. Whisk the butter until pale, light and fluffy. Gradually add half the icing sugar, then add milk, peppermint essence and green colouring, if using. Add the remaining icing sugar and mix for 5 minutes.

7.     Frost cooled cupcakes using a piping bag and top each cup cake with your choice of fun toppings. From adding someone’s favourite treat, to Christmas treats, decorations are an easy way to personalise these fun and novel cupcakes.

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LEMON LIME TART

RECIPE BY @NUTORIOUS_

MAKES: One large tart to serve 12-14

PREPARATION: 20 MIN

COOKING: 40 MIN

RESTING: 2 HRS +

SETTING: 1 HRS +

WHAT'S IN IT? 

Shortcrust Pastry

300g (2cups) plain flour, sifted

90g (1/2 cup) icing sugar

180g butter, cut into 1cm dice

1 large (60g) egg, lightly beaten

Lemon and lime curd

5 egg yolks

¾ cup sugar

125g butter, cut into tubes

2 lemons juiced

2 limes juiced

Zest of half a lime

Zest of half a lemon

PUTTING IT ALL TOGETHER:

Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large 27cm tart tin and dust with flour.

Using a food processor or alternatively using a floured workbench combine together the diced butter, flour and icing sugar and process till a bread crumb like consistency is reached.

Add the egg and process for a few minutes or until the dough comes to a smooth consistency. Be careful not to overwork the dough, stop once it resembles this consistency.

Wrap the tart dough in cling wrap and rest in the fridge for at least 30 mins until chilled.

On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.

Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 15 minutes.

After 15 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 5 minutes or until golden brown all over.

Whilst allowing the tart base to cool prepare the lemon curd.

To make the curd place the egg yolks and sugar into a medium, heavy bottom saucepan and whisk on low heat until smooth and creamy.

Add the butter to the sugar mixture and occasionally stir on low heat till the butter melts.

Whilst the butter melts zest the limes and lemons and then juice both the lemons and limes to make 1cup of juice.

Once the butter has melted add the zest and stir through. Do not add the lemon and lime juice until the butter has melted completely.

Combine the lemon and lime juice and stir on low to medium heat. Stir occasionally allowing the mixture to thicken. This should take around 15 minutes.

Once the mixture has thickened take off the heat, place the lid on and allow to cool. The mixture will continue to thicken as the mixture cools.

Once the tart base is cool, remove from the tart tin and place on a serving dish.

When the curd has cooled slightly, pour the curd mixture into the tart base and spread evenly throughout the tart base, allow to cool completely. To speed up the setting you can place in the fridge. The mixture will be set when it is wobbled and only the centre moves slightly, at least 1 hour.

Dust with icing sugar and top with extra lemon and lime zest. Slice and serve with your desired toppings and enjoy.

NOTES AND TIPS:

*The tarts can be made into several small tarts, use smaller tart tins and separate the curd mixture amongst the individual tarts. Be aware the cooking time on each tart will be shorter.

*Serve with ice cream, crème fraiche or cream.

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CRONUT

RECIPE BY @NUTORIOUS_

MAKES: 14 – 16 medium sized cronuts

PREPARATION: 40 to 50 MIN

Setting / proving: 6+ HOURS

Cooking: 10 MIN

WHAT'S IN IT?

60 ml (1/4 cup) luke warm water

65mls luke warm milk

1 satchet (7g) dry active yeast

150 g cold butter, diced

125g plain flour

125g bakers flour

30g (1/8 cup) caster sugar

½ tsp salt

½ cup (115g) caster sugar (extra for dusting)

1 vanilla bean

1 cup nutella

1 cup of oreo/ chocolate

1 litre flavourless frying oil (see notes)

PUTTING IT ALL TOGETHER:

Start by combining the luke warm water with the milk and stir. Add the yeast to the mixture, stir and set aside.

Combine the flour, sugar, salt and butter in a food processor and pulse a few times so that there are lumps of butter still present in the mixture. The mixture should be crumbly with clumps of butter throughout.

Combine the flour mixture into the wet mixture and stir until dough is almost formed. Place on a floured workbench and gently bring together. Be sure to not over knead as you still want lumps of butter throughout the mixture.

Place in a floured bowl, cover in clingwrap and allow to rest in the fridge for two hours.

Once rested roll out evenly on a floured workbench to a thickness of about 1cm trying to keep a rectangular shape. Fold the dough in thirds on top of each other to form a sandwich structure, turn the dough 90 degrees roll out again and repeat this process three times finishing with the dough folded in thirds.

Wrap the dough in clingfilm and return to the fridge for at least 6 hours or overnight.

Roll out the rested dough to the size of an A4 sheet and a thickness of 1cm. Cut out the donuts using two different sized circular cookie cutter rings, one large outer ring and one smaller size for the hole in the middle.

Place the cut out donuts on a baking sheet lined with baking paper and cover with a towel, set aside and allow to rest for an hour.

About 45 minutes into the resting period start to slowly heat a heavy bottomed medium size saucepan filled half way with flavourless oil until it reaches 175 degrees celsius.

On a separate plate place the extra caster sugar and scrap the seeds of one vanilla pod into the sugar and mix. Set aside to coat the cronuts once they have been fried.

After an hour of resting fry each cronut for 2-3 minutes each side. Have the side that was face down when proving face up to start frying.

Remove each cronut from the oil and place on paper towel to drain.

Place in the vanilla sugar and coat completely before placing on a wired rack.

Inject with your desired filling with chocolate ganache* in four to five separate places around the cronut and top with toppings.

NOTES AND TIPS:

*I prefer to use grapeseed oil for frying, alternatively vegetable oil or rice bran oil are good substitutes.

*Top and fill the cronuts with whatever flavours you prefer. Good fillings include lemon curd, chocolate ganache or jam.

*Topping recommendations include nutella, glaze or icing, ganache, or salted caramel.

*If you cannot find bakers flour, double the quantity of plain flour.

*For the chocolate ganache recipe refer to the espresso chocolate ganache tart recipe.

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SKILLET COOKIE

RECIPE BY @NUTORIOUS_

MAKES: 1 large skillet cookie to serve 10- 12.

PREPARATION: 25 MINS

COOKING: 40 MINS

WHAT'S IN IT? 

250g (1 cup) butter, softened

½ cup (115g) caster sugar

3/4 cup (130g) brown sugar (lightly packed)

1 teaspoon baking soda

½ teaspoon sea salt flakes, plus extra for topping

2 teaspoons vanilla extract

1 large egg (approx. 60g)

1 ½ cups (225g) flour

1 cup (170g) choc chips

1 ¼ cup (165g) hazelnuts

2 – 3 scoops vanilla bean ice cream

Extra chocolate shaved for topping

PUTTING IT ALL TOGETHER: 

Preheat the oven to 175’C fan forced/ 155’C conventional. Grease a large skillet pan or oven proof frypan with butter and set aside.

In a large mixing bowl combine the baking soda, salt and flour and set aside.

Using a mix master or alternatively by hand cream the butter and sugar together until light and fluffy in texture. This should take around 2-3 minutes but longer by hand.

Add in the egg and vanilla extract and beat till just combined.

Slowly add in the dry ingredients in three separate parts giving a good mix between each.

Once the mixture has come together add the hazelnuts and chocolate until dispersed throughout the cookie dough.

Transfer the dough to the greased skillet pan and spread out across the whole pan until the mixture is level and spread throughout.

Sprinkle extra sea salt flakes on top of the cookie and place in preheated oven for 40 mins or until golden brown and cooked through.

Serve warm out of the oven with vanilla ice cream and extra shaved chocolate.

NOTES AND TIPS: 

*If using regular sized eggs you may need to use two eggs, judge by how the dough turns out and add an extra egg if needed.

*If you do not have a skillet pan an oven proof frypan can be used.

*The recipe can be done without a mix master, it will just take longer to cream the butter and sugar together.

*Substitute the hazelnuts for any nut or even make without nuts.

*Milk chocolate was used for this recipe, however white and dark can also be used.

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CHOCOLATE & COFFEE TART

RECIPE BY @NUTORIOUS_

MAKES: One large tart to serve 12-14

PREPARATION: 20 MIN

COOKING: 20 MIN

RESTING: 40 MIN

SETTING: 60MIN +

WHAT'S IN IT?

Tart

375g butter, diced

185g icing sugar

550g plain flour

75g cocoa powder

3 large eggs (approx. 60g each)

Ganache

600g Dark Chocolate

1 cup cream

2 tbsp. ground espresso

PUTTING IT ALL TOGETHER:

Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large tart tin and dust with flour.

Using a food processor or alternatively using a floured workbench combine together the diced butter, flour, cocoa powder and icing sugar and process till bread crumb like consistency is reached.

Add each egg one at a time and process for 30 seconds after adding each one.

After adding the third egg process for a few minutes until it just reaches a smooth dough consistency. Do not over work the dough.

Wrap the tart dough in cling wrap and rest in the fridge for 20 mins until chilled.

On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.

Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 12 minutes.

After 12 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 8 minutes. The tart will be ready when it feels firm when pressed.

Whilst allowing the tart base to cool prepare the ganache.

Place the cream and espresso in a saucepan and stir on medium heat until the mixture comes to a slight boil. Remove from the heat and pour over the dark chocolate.

Allow to sit for 30 seconds then stir until a smooth, silky consistency is reached with the ganache.

Allow the ganache to cool for 5 minutes.

Remove the cooled tart base from the tart tin and fill slowly with the ganache mixture.

Fill to just below the top and allow to set for an hour or more. To speed up the setting process place in the fridge and allow to set.

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ESPRESSO PROTEIN BALLS

RECIPE BY @NUTORIOUS_

MAKES: 14 Large Balls

PREPARATION: 5 MINS

PROCESS: 20 MINS

WHAT'S IN IT?

165g almonds

165g cashews

60g pea protein

20 dates (medjool) pitted (approx. 6g each)

3 heaped (25g) tablespoons cacao

2 tsp vanilla extract

1 tbsp instant coffee and added to ½ cup (125ml) boiling water

½ tsp cinnamon

A large pinch of salt

PUTTING IT ALL TOGETHER:

Boil ½ cup (125ml) water and add the ground coffee and stir. Set aside and allow to brew for a 3-4 minutes.

In the food processor combine all the ingredients except for the dates and vanilla extract and process for a minute until the mixture resembles a crumble consistency.

Once the mixture resembles a crumble add the dates and vanilla and process for 2-3 minutes until the mixture starts to come together.

Finally add the brewed coffee and process for another 2- 3 minutes. The mixture will slowly start to combine into dough like consistency. It may take a little while but persist, as it will eventually come together.

Remove the mixture from the food processor and roll into 14 equal sized balls. The mixture tends to make 14 large balls, vary the size depending on personal preference.

Once in balls finish them off by rolling in cacao, ground coffee, coffee beans or any other topping to your preference.

NOTES AND TIPS:

*The recipe is just as good without the coffee. Just substitute the ½ cup brewed coffee for ½ of hot water.

*If you prefer a stronger coffee taste substitute the vanilla extract for coffee extract. Alternatively add extra

You can substitute the nuts for other nuts. Quantities will need varying as different nuts have different oil consistencies and process differently. A good substitute is macadamias or walnuts.

All types of protein powders can be used. Keep in mind the flavour of your protein powder will vary the taste.

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