White choc raspberry slice

IMG_9854I have been experimenting a lot with Rolla Granola and using it, with all its healthy benefits, to create interesting tasty clean treats. The latest in the collection is a little naughty with white chocolate chips added but hey life’s all about a little balance.

Makes 8 slices



  1. Firstly blend up your 70g of rolla granola, or crush the life out of it with a rolling pin.
  2. Prepare a tin by lining with foil, it will need to be refrigerated.
  3. Add the Ground almonds, crushed rolla granola and whey protein powder to a bowl and combine.
  4. Add the peanut butter and melted coconut oil and mix thoroughly, it should create a thick quite stiff mixture.
  5. Finally add the big chunks of granola, the white chocolate chips and the frozen raspberries.
  6. Transfer into the prepared dish and leave in the fridge to cool for minimum 2 hours before cutting into 8 slices…and then eating all 8!

MACROS (per slice): 180kcal/ 13g Fat/ 6.3g Carbs/3.2g NET Carbs/8g Protein 

Raspberry Macadamia Rocky Road

IMG_9315Have you heard about macadamia nut oil?….No? Neither had I until the wonderful people at This is Good contacted me about trying it out. What a revelation. When compared to its popular rival coconut oil, this macadamia nut oil wins every contest. With a delicious buttery taste this versatile oil can be used in many recipes. Check out their website for a fabulous blog and so much information on the properties of the oil and its health benefits. For me whats important is the taste, and wow does it taste good in these rocky road clean treats I created.

Recipe makes 12 slices or one big slab if you want to be greedy!


  • 100g Peanut butter
  • 2 tsbsp Almond flour/ground almonds
  • 25g Chocolate whey protein powder
  • 20g Cocoa powder
  • 30g Macadamia nut oil
  • 65g Oats blended to a flour
  • 20g Chocolate covered protein crispies (you can always leave these out or replace with something else to give it a crunch.
  • 40g Macadamia nuts halved
  • 55g Frozen raspberries
  • 40g Dark chocolate


  1. Prepare a small brownie tin by lining with foil.
  2. Mix your peanut butter, almond flour, protein powder and cocoa powder.
  3. Add in the macadamia nut oil and ensure its fully combined.
  4. Add your blended oats to the mixture.
  5. Melt your chocolate, and add it to the mixture ensuring its well mixed.
  6. Quickly add the protein crispies, halved macadamia nuts and the frozen raspberries, combine carefully trying to not break up your raspberries too much!
  7. Spoon your mix, which will be thick in texture, into your prepared tin and leave to chill in the fridge for at least 2 hours before serving.

MACROS (per slice): 169Kcal/ 11g Fat/ 7.7g Carbs/ 7.9g Protein 

Protein Easter Nests

IMG_1289So we all remember these yummy Easter treats as kids. I had been racking my brain on what healthy Easter treats we could enjoy when these came to mind. Still just as fun to make with kids but far less naughty.


  • 25g Chocolate whey protein powder
  • 100g Dark chocolate
  • 1tbsp Coconut oil
  • 140g All bran cereal
  • 20g Blanched almonds



  1. Start by preparing a cupcake tray, lining it with 8 cupcake cases.
  2. Melt the chocolate together with the coconut oil, and add in the chocolate protein powder.
  3. Mix the all bran cereal into the chocolate and ensure all of the all bran is coated.
  4. Spoon 2 tablespoons of mix into each cupcake case and using the end of the spoon create a dip in the centre to form the nest shape.
  5. Place 3 almonds in the centre of each nest, and place in the fridge to cool.

MACROS (per nest): 160kcal/9.5g Fat/ 10.6g NET carbs/ 6.2g Protein 


Clean-eating chocolate fudge

IMG_3465This chocolatey peanutbuttery coconuty fudge is incredible and melts in your mouth! Now I’m not saying this is a low fat option, its just a clean eating treat. Its high in fat but full of healthy fats. I cut mine into 20 traditional fudge size squares. Just big enough for one to be satisfying. Great to melt in your mouth with a cup of coffee. Kept chilled in the fridge they should last until you finish eating them!


  • 100g Coconut oil
  • 15g Cocoa powder
  • 200g Natural no sugar added peanut butter (crunchy or smooth)
  • 30g Walden Farms Chocolate sauce
  • 10g Agave
  • 10g Flaked Almonds (to top)


  1. Prepare a small tin by lining with foil, this will be going in your fridge to set. Start by melting your coconut oil in a saucepan.
  2. Once melted remove from the heat, add the cocoa powder and stir until there’s no lumps.
  3. Add in the peanut butter and mix thoroughly.
  4. Once combined add the chocolate sauce and agave and mix througly until smooth.
  5. Pour the mixture into your lined prepared tin, scatter the top with your flaked almonds.
  6. Put into the fridge to chill for 2/3 hours cut into 20 pieces and serve. Keep well chilled.

MACROS (per piece): 112kcal/9.9g Fat/ 1.1g Carbs/ 3.2g Protein 


Matcha Chocolate Protein truffles

IMG_0006Little bit more experimentation with Matcha going on. What with all its wonderful anti-oxidant and metabolism boosting properties, I would be mad to not try and include it in more things. It also brings a great flavour to bakes.

This time I was focusing on creating a very LOW carb treat. I began carb cycling this week as phase 4 of my diet, so I wanted to make something so low carb that I could still incorporate a treat into my diet that fitted my macros. SUCCESS!



  • 80g Natural Peanut Butter (I use Muscle Foods)
  • 30g Vanilla Whey protein powder
  • 1 tbsp Unsweetened Almond milk
  • 25g Ground almonds
  • 5g Matcha Green tea powder
  • 20g TPW Zero Syrup Dark chocolate flavour (could replace with other flavours or Walden farms)
  • 20g Dark chocolate chips
  • 10g Chia Seeds
  • Cocoa Powder to dust


  1. Such a simple method, just add all the ingredients into a bowl making the last ingredient the almond milk, and just add enough to form a dough.
  2. Roll the mix into 12 balls and roll each ball into cocoa powder.
  3. Leave to chill and enjoy!

MACROS: 78Kcal/ 5.3g Fat/ 2.8g Carbs/ 5g Protein 



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