High Protein Chocolate Cupcakes

Protein cupcakes are nothing less than totally awesome. These are low-carb and intensely chocolatey. Top them with whatever you like best. 

Makes: 12 standard cupcakes

Ingredients

• 112 g egg whites
• 100 g granulated stevia blend (or sugar)
• 25 g unsweetened cacao powder
• 65 g oat flour (or plain flour)
• 65 g rice protein powder
• 2.5 g bicarbonate of soda
• 7.5 g baking powder
• 2 g vanilla bean powder
• ¼ tsp sea salt
• 25 g macadamia oil
• 120 g non-fat Greek yoghurt
• 30 g freshly brewed espresso, cooled
• Optional - Icing of your choice

Method

• Preheat oven to 180°C. Line a standard, mini muffin or cupcake tin with cupcake liners. This helps the cupcakes to retain their shape while baking. Set aside.
• In a large mixing bowl, sift together the sweetener, cacao powder, oat flour, rice protein, bicarbonate of soda, baking powder, vanilla and salt.
• In a separate bowl, whisk together the macadamia oil, Greek yoghurt, and espresso. Add the liquid ingredients including egg whites to the dry mix and beat well until the batter is smooth.
• Divide the batter equally between the cupcake liners.
• Bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out fairly clean.
• Do not overbake these cupcakes. They are done when there are still some moist crumbs attached to the skewer when testing.
• Remove from the oven and allow the cupcakes to cool completely on a wire rack.
• Top with icing when cooled. It is best to ice these just before serving.
• Without icing, these cupcakes will keep for several days in an airtight container at room temperature.
• Once iced, they should be stored in the refrigerator.

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High-Protein Chocolate Cake Recipe

We love this high-protein chocolate cake recipe from fitness model Rita Catolino. All you need are a few ingredients, a coffee mug or jar and a microwave!

“This has been one of my go-tos for the past eight years, since I started competing. It’s perfect for the late-night kitchen raid when you want something sweet, moist and ‘cakey’ without having to bake up a storm or throwing your macro balance out."

Ingredients

• ¼ cup egg whites

• 1 tbsp coconut flour


• ¼ tsp each baking soda and baking powder

• 2 tbsp vanilla protein powder


• 2 tbsp melted organic 75% or higher chocolate

Method

• Mix the first four ingredients in a bowl by hand with a whisk or in a mini blender.

• Spray a mug or jar lightly with oil.

• Pour the mixture into the mug and pour the chocolate on top. 
• Use a butter knife and swirl through the chocolate so it swirls and filters through the cake mixture deep in the cup or jar. You are creating a marbling effect. 
• Microwave the mug or jar on high for two minutes, 30 seconds (you might need an extra minute depending on your microwave’s power). 
• Remove from microwave and turn upside down on plate to remove from mug or leave in jar or mug to serve. Eat as is or sprinkle with chocolate shavings.

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Chocolate Chunk Quinoa Cookies Recipe

It's hard to stop at just one of these more-ish Chocolate chunk quinoa cookies!

Makes: 24

Time to prep: 15 minutes

Time to cook: 25 minutes

Ingredients

• 100g unsalted butter, softened
• 85g (1/2 cup) coconut sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 150g (1 cup) white spelt flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 95g (1 cup) quinoa flakes
• 150g good quality dark chocolate, chopped
• 40g (1/3 cup) walnuts or pecans, roughly chopped

Method

• Preheat oven to 180C (conventional), line 2 baking trays with non stick baking paper.
• Cream the butter and coconut sugar together until pale and creamy. Add the egg and vanilla and beat until well combined. Sift the flour, baking powder and cinnamon together, add to the butter mixture and beat on a low speed until combined. Add the quinoa flakes, nuts and chocolate, stir until well combined.
• Roll tablespoons of the mixture and place on baking trays 4cm apart. Flatten balls slightly with a fork dipped in flour. Place one tray in preheated oven and bake for 12 minutes or until golden.
• Remove from oven, cool on tray for 5 mins, then set aside on a wire rack, to cool completely. Repeat with remaining tray.

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Chocolate Peanut Butter Puffed Quinoa Balls

Keep up your energy levels with these chocolate peanut butter puffed quinoa balls.

Serves: 25 balls

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 50g (1/2 cup) rolled oats
• 40g dark chocolate, chopped
• 36g (1 1/2 cups) puffed quinoa (see note)
• 65g (1 cup) shredded coconut
• 1 tablespoon sesame seeds
• 90g (1/3 cup) peanut butter
• 115g (1/3 cup) honey

Method

• Preheat oven to 180C (160C fan forced). Place puffed quinoa in a single layer on a large baking tray. Roast for 4 minutes, or until light golden and toasted.
• Place oats and chocolate in a food processor and process until finely chopped. Transfer to a large mixing bowl. Add the puffed quinoa, coconut and sesame seeds.
• Place peanut butter and honey in a small saucepan over a low heat. Warm gently, and stir until well combined, smooth and mixture just comes to the boil. Working quickly, add the honey mixture to the dry ingredients and mix until well combined.
• Using slightly wet hands (to prevent sticking) squeeze tablespoonfuls of the mixture into balls. Cover and refrigerate until firm.

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Raw Chocolate Peanut Brownies - Recipe

Reward yourself with these better-for-you Raw chocolate peanut brownies.

Makes: 16

Time to prep: 30 minutes

Time to cook: 5 minutes

Ingredients

• 90g (3/4 cup) walnut halves
• 1 tablespoon chia seeds
• 30g (1/4 cup) cacao powder
• 85g (1/2 cup) seedless raisins
• 150g fresh dates, pitted
• 30g 85% dark chocolate, chopped

Peanut layer

• 50g (1/2 cup) rolled oats
• 100g (2/3 cup) unsalted peanuts
• 90g (1/3 cup) peanut butter
• 200g fresh dates, pitted

Method

• Line a 19cm square (base measurement) baking tin with baking paper allowing the paper to overhang to opposite sides to form handles.
• Place the walnuts, chia seeds and cacao in a food processor. Process until finely chopped. Add the raisins, process until well combined. With the motor running, start adding the dates a few at a time, until all the dates are added and mixture starts to come together. Use clean hands to bring together completely. Press mixture into prepared tin, smoothing surface with the back of a spoon. Chill until firm.
• Meanwhile, place oats and peanuts in a food processor. Add peanut butter, process until combined. With the motor running, start adding the dates a few at a time, until all the dates are added and mixture starts to come together. Use clean hands to bring together completely. Press mixture on top of chocolate layer, smoothing surface with the back of a spoon. Chill until firm.
• Place chocolate in a small bowl over a saucepan of gently simmering water, ensuring base of bowl does not touch water. Cook stirring until melted and smooth. Drizzle the melted chocolate over the top of the brownie. Refrigerate until set. Remove brownie from tin using paper handles. Trim edges and cut into 16 squares.

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Raw Chocolate, Coconut and Seed Energy Bars Recipe

These healthy energy bars are the perfect midday pick-me-up.

Makes: 12

Time to prep: 10 minutes

Ingredients

• 35g (1/2 cup) shredded coconut
• 50g (1/3 cup) raw unsalted cashew nuts
• 30g (1/4 cup) cacao powder
• 1 tablespoon sunflower seeds
• 2 tablespoons pepitas
• 1/2 tsp ground cinnamon
• 50g craisins
• 70g dried figs, stem removed
• 250g fresh dates, pitted

Method

• Place coconut, cashews, cacao powder, sunflower seeds, pepitas and cinnamon in a food processor and process until all ingredients are finely chopped.
• Add the craisins and figs and process again until well combined. With the motor running, start adding the dates a few at a time, until all the dates are added and mixture starts to come together. Use clean hands to bring together completely, adding 1-2 teaspoons cold water if necessary.
• Press mixture evenly into a 19cm square (base measurement) baking tin, smoothing the surface with the back of a metal spoon. Cover and refrigerate until ready to serve.

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Raw Food Mini Chocolate Cheesecakes

We found this yummy recipes on The Raw Food Kitchen website. The website belongs to Amanda who is a qualified Raw Food Teacher and Raw Food Coach and is a member of the International Association of Raw Food Coaches and Teachers.

These are a perfect treat size so absolutely no guilt. And they taste divine!

Ingredients Crust:

• 
1/2C pecans
• 1/2C hazelnuts
• 4 medjool dates
• 2T shredded coconut
• 1T cacao
• 1t vanilla extract
• pinch mixed spice
• pinch himalayan crystal salt

Method for crust:

• Put all ingredients in a food processor except cacao and combine until breadcrumb like.
• Add cacao and pulse till mixed through. Mix should stick.
• Press into base of 24 piece mini muffin pan. Place in fridge while you make the filling.

Filling ingredients:

• 

2C raw cashews
• 1/2C water
• 1/2C maple syrup or sweetener of your choice
• 2t vanilla extract
• 1t dark chocolate extract (optional)
• 2T raw cacao
• 1/2C coconut oil (warmed till liquid)
• pinch himalayan crystal salt

Method for filling:

• Add all ingredients to the blender except for the liquid coconut oil and cacao. Blend ingredients until creamy then add the cacao and coconut oil and blend until well combined.
• Pour into muffin pan and freeze for about 3 hours.
• Before serving place in fridge for 30 minutes and decorate with your favourite topping. This could be goji berries, shredded coconut, chopped walnuts or chocolate sauce! Enjoy

Guilt-free chocolate gelato

Photography by Mark Roper

Serves: 4

Time to prep: 10 minutes

Time to cook: 5 minutes

Ingredients

• 3/4 cup (165g) caster sugar
• 2 tsp cornflour
• 2 tsp good-quality cocoa powder, sifted
• 375ml light evaporated milk
• 60g dark chocolate chopped
• 1 cup (280g) low-fat vanilla yoghurt, plus extra to serve

Method

• Place the caster sugar, cornflour and cocoa powder in a saucepan. Add a little of the evaporated milk and mix to form a smooth paste. Add the remaining evaporated milk and cook over low heat, stirring, until the mixutre has thickened. Add the dark chocolate and stir until the chocolate has melted and the mixture is smooth. Remove from the heat and cool for 15 minutes.
• Combine the chocolate mixture with the yoghurt and chill for 30 minutes, then pour the mixture into a wide shallow container and freeze until frozen at the edges. Remove from the freezer and beat with electric beaters. Pour back into the container and refreeze. Repeat 2 or 3 times, then freeze for 4 hours or until firm. (Alternatively, use an ice cream machine following the directions.)
• Serve scoops of chocolate gelato with the berry sorbet and a dollop of low-fat yoghurt, if desired.

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Guilt-free Chocolate Fudge Cake

Photography by Steve Brown

Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.

Serves: 8

Time to prep: 20 minutes

Time to cook: 45 minutes

Ingredients

• Vegetable oil spray, to grease
• 200g silken firm tofu, drained
• 100g (1/2 cup) caster sugar
• 2 egg yolks
• 2 tsp vanilla essence
• 80g 70% cocoa dark chocolate, melted
• 50g (1/3 cup) plain flour, sifted
• 1 tbs self-raising flour, sifted
• 4 eggwhites
• Low-fat vanilla yoghurt, to serve
• Raspberries, to serve (optional)
• Cocoa powder, to dust

Method

• Preheat oven to 160°C. Spray a round 20cm cake pan with vegetable oil. Line base and sides with non-stick baking paper.
• Process tofu, sugar, egg yolks and vanilla in a food processor until smooth. Add chocolate and process until smooth. Transfer to a bowl. Fold in combined flour.
• Beat eggwhites with an electric beater in a clean, dry bowl until soft peaks form. Fold one-third of the eggwhite into chocolate mixture with a large metal spoon until just combined. Repeat, in two more batches, with remaining eggwhite. Spoon cake mixture into prepared pan and smooth surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.
• Cut cake into slices. Top with yoghurt and raspberries and dust with cocoa powder to serve.

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Gluten-free Chocolate Walnut Brownie Cookies (refined sugar, dairy, and soy free)

Today's recipe comes from Mother-Daughter Natural Beauty Team Laurie and Tiffany from Natures Knockout. You can check out their blog here.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 12-15 servings

Ingredients

• pure cocoa bar (70% or higher) - 4 oz.
• coconut oil - 1/4 cup
• stevia powder - 1 teaspoon
• egg, hormone free - 1
• pure vanilla extract - 1 teaspoon
• almond meal or almond flour - 1/2 cup
• unsweetened cocoa - 4 Tablespoons
• baking powder - 1/2 teaspoon
• chopped walnuts - 1/2 cup
• coconut flakes (optional) - 1/4 cup
• coconut sugar - 1/4 cup

Instructions

• Preheat the oven to 350 F.
• These gluten free chocolate cookies are beyond good and super easy to make too! I placed the cocoa bar into a zipper bag and crunched it into small chunks. Then to slightly melt them, I set them in a glass cup and set it in another glass bowl of hot tap water. I let that set while I placed all of the other ingredients into a large glass bowl. I mixed them all together with a wooden spoon.
• Next, I threw the walnuts into that zipper bag and crushed them. Then I added them, and the the semi-melted chips to the mixture and stirred them in.
• I used a tablespoon and dropped them onto a cookie sheet. Makes 1 dozen. Then I cooked them about 15 minutes.
• That's it - they are super easy, delicious and you can forget about the guilt. This recipe contains no gluten, refined sugar, dairy or soy and they are YUMMY!

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Gluten-free Chocolate Cake with Marshmallow Icing

Serves: 8

Time to make: 1 hour, 20 minutes

Ingredients:

• Olive oil spray
• 60g butter, at room temperature
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups gluten-free self-raising flour
• 1/2 cup gluten-free Dutch cocoa
• 1/2 teaspoon bicarbonate soda
• 3/4 cup low-fat milk
• Frosting
• 125g gluten-free white marshmallows*
• 1 tablespoon low-fat milk
• 1 egg white
• 1/4 cup gluten-free Dutch cocoa, sifted

Method:

1. Preheat oven to 180°C. Spray a 20cm-round cake tin with olive oil and line with baking paper. Place butter, sugar and vanilla extract into the small bowl of an electric mixer. Beat until light and creamy. Add eggs, one at a time, beating well after each addition.
2. Transfer mixture to a large bowl. Sift flour with cocoa and bicarb soda. Add half the dry ingredients and half the milk to butter mixture. Gently fold together using a large metal spoon. Do not over-mix. Fold in remaining flour mixture and milk.
3. Spoon mixture into cake tin and smooth top with the back of a wet spoon. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave for 10 minutes then turn onto a wire rack to cool.
4. To make frosting, combine marshmallows and milk in a microwave-safe bowl. Microwave on HIGH for 30 seconds, stirring every 10 seconds, or until smooth. Using an electric hand-beater, beat egg white and a pinch of salt until stiff peaks form. With beater motor running, slowly add cocoa to whites, beating continually until well combined. Fold marshmallow mixture into egg white. Stir until well combined and smooth. Refrigerate for 15-20 minutes or until firm enough to spread.

Tips:

For best results, use regular butter when making this cake, not dairy spread. Dutch cocoa was used as it gives a strong chocolate colour but has a delicate, milder flavour. Regular cocoa will also give a great result - but read the label to ensure it is gluten-free.

*The Coeliac Society of Australia confirms that Pascall marshmallows are fine to use even though the packaging lists wheat glucose syrup as an ingredient. It is only used to line the moulds the marshmallows are made in and is not an actual ingredient in the marshmallows.

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Chewy Peanut Butter Chocolate Cookies

Even if you are a gym junkie, you should indulge yourself with something small once in a blue moon... Life's good! These delicious cookies are easy to make and no way as high in fat or sugar as regular store-bought versions. Go on, give them a try!

Makes: 24

Time to make: 22 minutes

Ingredients:

• 1 cup light peanut butter
• 1 egg
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 85 g dark chocolate, chopped into chunks

Method:

• Step 1: Preheat oven to 180ºC. Combine peanut butter, egg, sugar and baking soda in a bowl. Mix well. Stir in chocolate.
• Step 2: Line a baking tray with baking paper. Using your hands, shape 24 teaspoonfuls of cookie mixture in balls and place on tray about 5cm apart.
• Step 3: Bake for 10–12 minutes until cookies are lightly browned on top. Remove and allow to cool on tray for at least 5 minutes. Transfer to a wire rack to cool completely.