Performance Nutritionist James Hudson whips up an easy, non-bake protein cup snack to have on-the-go or as post-training fuel.

RECIPE:

  • 160g Medjool Dates
  • 140g Porridge Oats
  • 130g Maple Syrup
  • 2½ servings Pea + Protein Powder
  • ¼ cup Almond Milk, unsweetened
  • 70g Peanut Butter
  • 60g Peanuts
  • 50g Chocolate Chips
  • 1 teaspoon Coconut Oil

METHOD:

Firstly, place your dates in a jug or small bowl, and pour over boiled water to cover - leaving them to soak whilst you make the bases.

In a bowl, combine the oat flour, pea+ protein, maple syrup and almond milk. Mix well until you have a dough-like texture. Divide the mixture between 12 muffin slots in a tray and press down with the back of a spoon to create a small central well. Place in the freezer for 10-15 mins to harden.

Drain off the dates but keep the liquid in reserve. Place them in a blender with the peanut butter and blend until you have a smooth' caramel-like' texture. If you need to add a little of the reserved water, do so a tbsp at a time. Remove the bases from the freezer and then spoon the date and nut mixture on top, evenly across the 12 cups. Return to the freezer for a further 10 mins.

Lastly, melt the chocolate and coconut oil in the microwave for 30 seconds at a time until you have a shiny coating. Remove the cups from the freezer and spoon over the topping to give a thin layer of chocolate to the cup. Return to the freezer for 10 mins or until solid.

Per Serving: 193 Kcal | 24g Carb | 9.7g Protein | 7.4g Fat