SHDLCK RECIPES RSS

Ingredients: 1/3 cup nut butter of your choice 200g dark choc chips 2 tbsp coconut oil 1 scoop Vanilla SHDLCK Protein Powder Method For the filling, mix together your nut butter, 1 tbsp coconut oil and SHSLCK Protein. For the chocolate shell, melt 200g of dark chocolate chips. You can add a 1 tbsp of coconut oil if you want to make the chocolate a bit softer to bite into. Fill a muffin paper in a muffin tray with a scoop of chocolate, flatten, and let cool in fridge for 10 min. Then add a spoon of peanut butter mixture,...

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Ingredients: 150g medjool dates, pitted 150g hazelnuts 2 tbsp cocoa powder 2 tbsp honey Method Soak the dates in a bowl until soft. In a processor or similar, combine dates, hazelnuts, honey, cocoa powder and a splash of date water. TIP - keep adding water for a smoother consistency. Once it’s smooth – transfer the mixture to a jar and enjoy on top of your favourite bases.   20 Servings  Calories 79    Protein 2.8g   Fat 4.7g    Carbs 7.9g

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INGREDIENTS For the shortbread crust ⅔ cup (85g) coconut flour 3 tablespoons (63g) pure maple syrup ⅓ cup (66g) coconut oil, solid, use refined for no coconut flavour 2 scoops (70g) SHDLCK Vanilla Protein Powder For the caramel filling ½ cup (128g) creamy almond butter, I also love making these with cashew butter, or use sunflower seed butter or tahini for a nut-free option ⅓ cup (111g) pure maple syrup ⅓ cup (66g) coconut oil, melted, use refined for no coconut flavour 1 teaspoon vanilla extract ¼ teaspoon kosher salt For the chocolate topping ¼ cup (50g) coconut oil, melted, use refined for no coconut flavour ¼ cup (21g) cocoa powder 2 tablespoons (42g) pure maple syrup ¼ teaspoon flaky sea salt, optional Method Preheat the oven to...

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Ingredients:  2 ripe bananas, mashed  60g cocoa   1 tsp vanilla  40g SHDLCK Chocolate Protein powder  3 tbs chocolate chips dark chocolate chips  Method  Preheat the oven to 200 degrees Celsius. Line baking paper onto deep tray.  In a processer or similar, combine the bananas, apple sauce, protein powder and cocoa until combined. Put mixture onto baking paper – you do not have to spread the mixture to fit tray, just keep it in the middle and form a square.  Sprinkle the chocolate chips on top of the mixture.  Bake for 20 minutes.   Makes 9 Squares135 Calories6.6g Protein4.3g Fat16.9g Carbs

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SHDLCK PROTEIN THICK SHAKE INGREDIENTS: - 1 Scoop x SHDLCK Chocolate Protein- 50g No Sugar Added Peters Vanilla Ice Cream- 100ml So Good Barista Almond Milk- Ice METHOD: Mix it all together in a blender. I topped mine with a little sugar free Avalanche Drinking Chocolate. ENJOY! 220 CALORIES 32.7g Protein  3.6g Fat  7g Carbs

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