Matcha Butter Cups

IMG_9695One thing I have really missed  whilst dieting, is Reese’s peanut butter cups. When I got matcha green tea powder in my stocking this Christmas I couldn’t wait to try something out. These are so tasty and although they still contain a lot of chocolate so are relatively high in fat, they are a much cleaner way of getting that fix, without all the added nasties.




  • 1 tbsp Almond Butter
  • 4 tbsp Almond Flour
  • 1 tbsp Agave
  • 1 tsp Matcha Green Tea Powder
  • 120g Dark Chocolate
  • 1 tsp Coconut oil


  1. Simply mix the almond butter, almond flour, matcha green tea powder and agave in a bowl, it should form a stiff texture that will be mould-able in your hands.
  2. Place your matcha mix in the fridge to chill while you prepare your chocolate.
  3. Melt chocolate and coconut oil together, preferably in a pyrex bowl over a pan of boiled water. Allow the chocolate to melt and then leave somewhere to slightly cool down.
  4. Prepare a cupcake tray with 6 cupcake cases, and spoon 2 teaspoons of chocolate mix into the cases. Using the back end of the spoon push the chocolate approx 2cm up the side of the cases. NB if your chocolate is very runny it may just run back down the sides so go over it a few times.
  5. Remove your matcha mix from the fridge and mould into 6 balls. flatten each ball to form a disc and drop on top of the chocolate in the cases.
  6. Finish by closing the butter cups with another teaspoon of chocolate or more as required.
  7. Allow to chill in the fridge until set and ENJOY.

MACROS: 167kcal/11g Fat/ 13g Carbs/3g Protein



Chocolate orange protein shortbread

IMG_7891.JPG I absolutely love chocolate orange, and I wanted to create something really satisfying that would give me that chocolate orange fix. The shops are full of Terry’s chocolate oranges for Christmas, and orange hot chocolates, and I needed something I could have. I recently bought The Protein Works Jaffa Cake protein powder which inspired me, although I didn’t actually end up using it in this recipe! I also love Starbucks chocolate chunk shortbread, not that I have had on in a very long time!


  • 20g Gluten free oats (normal oats would be fine too)
  • 20g Pea protein powder
  • 35g Coconut flour
  • 2 tbsp Coconut sugar
  • 2 tbsp Madagascan vanilla
  • 80g Ground almonds
  • 90g Almond butter
  • 3 tbsp Agave nectar
  • 1 tbsp Coconut oil
  • Zest of 1 Orange
  • 50g Lindt Dark Orange Chocolate


  1. Pre-heat your oven to 180 degrees/gas mark 4, and line a baking tray with baking parchment.
  2. Use a blender or I use my nutribullet to grind your oats down to a fine flour.
  3. Keeping your orange zest and chocolate behind, weigh out all your ingredients into a bowl and combine until they form a crumbly dough. You may need to add a drop of water or almond milk just to help combine but the texture will be quite crumbly.
  4. Finally grate in the zest of an orange, and break up your 50g of chocolate into quite large chunks and add to the mixture.
  5. Form you dough into 12 balls and use your hands to mould into triangles, you want these to be quite a chunky biscuit, and triangles are great for dipping into tea!
  6. Bake for 15 minutes, or until golden brown. They will be still a little soft to touch but that is normal let them cool fully outside the oven on their tray as they will continue to cook.
  7. ENJOY!

MACROS: (per shortbread) 149calories/Fat 9g/Carbs 11g/Protein 5.6g

MACROS of Starbucks Chocolate chunk shortbread to compare: (baring in mind theirs is probably about twice the size of mine, in the interest of fairness!) 497calories/Fat 28.9g/ Carbs 51.4g/Protein 5.9g