Recipes

We get that it can get pretty hectic trying to balance work, life, friends and eating right. So we thought help out and add our favourite go-to recipes here. Happy feasting!

 

nourishing high protein & fibre chocolate bark

Did somebody say high protein and high fibre chocolate? Now you can make your very own chocolate bark that’s both nutritious and delicious.

ingredients:

750 g dark chocolate chips

1 bag of your favourite Padma Wellbeing plant-based protein granola.

We recommend the lemon myrtle & hemp and ayurvedic turmeric & chilli granolas for a taste and texture sensation like no other. 

how to make:

1.      Melt 750 g of dark chocolate chips over the stove. I like to do this by bringing a pot of water to near boiling and placing another pot within it with the chocolate chips so it gently melts without burning.

2.      Line a baking tray with baking paper.

3.      Spread a thin an even layer of the melted chocolate onto the baking paper so it coats the tray evenly.

4.      Evenly sprinkle your favourite Padma Wellbeing granola flavour over the chocolate.

5.      Pour over more chocolate evenly.

6.      Repeat sprinkling the granola over the chocolate. Leave a layer of the granola exposed for a pretty, rustic homemade chocolate feel and so you can see all the luscious ingredients that go into our granolas. We love seeing chunks of almonds and macadamias in our chocolate.

7.      Refrigerate for 40 minutes.

 

Voila! Homemade high protein and high fibre chocolate bark you won’t be able to find anywhere else!

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double dark chocolate cranberry protein balls

These easy-to-make, no-bake protein balls are great as a mid-morning snack or after dinner sweet treat. Here's what you need.

Makes 15 vegan protein balls

ingredients:

1 cup of medjool dates, pitted and chopped

1/4 cup of maple syrup

1 tablespoon of chia seeds

1/2 teaspoon of cinnamon

2 1/2 cups of Padma Wellbeing dark chocolate & toasted coconut vegan protein granola

1/2 cup of dried cranberries (or similar fruit e.g. cherries, fresh cranberries, raspberries)

1 cup of vegan dark chocolate chips

 

how to make:

1.       Blend the dates and maple syrup in a food processor until it becomes a smooth paste.

2.       In a mixing bowl, combine the chia seeds, cinnamon, granola, fruit and chocolate chips.

3.       Add the date paste, mix well and refrigerate for 30 minutes.

4.       Roll into protein balls.

5.       Store in an airtight container in the fridge.


chia pudding with raw cashew cream and raspberry purée

Makes 4 chia pudding cups

ingredients:

1. Chia pudding

1/2 cup of chia seeds

1/3 cup of coconut cream

1 2/3 cups of coconut milk

1 teaspoon of vanilla bean paste

2 tablespoons of maple syrup

 

2.Raw cashew cream

1 cup of raw, unsalted cashews

1/3 cup of almond or cashew milk

2 tablespoons of maple syrup

1 teaspoon of vanilla bean paste

A pinch of good quality sea salt

 

3. Raspberry purée

1/2 a cup of frozen raspberries

Almond milk (add to achieve desired consistency)

 

4. Topping

30 g of our dark chocolate & toasted coconut vegan protein granola

 

how to make:

1. Make the chia pudding.

Combine both the coconut milk and cream into a bowl. Add 1 teaspoon of vanilla bean paste and 2 tablespoons of maple syrup and stir well with a spoon. Add the chia seeds into the mixture and stir well. Refrigerate for at least 5 hours to allow the mixture to gel. Stir the mixture to ensure an even consistency in the first hour of gelling.

 

2. Make the raw cashew cream.

Soak the cashews for 2 hours. Drain the cashews after 2 hours. Add a 1/3 cup of almond or cashew milk to a blender along with the soaked cashews. Blend at full speed for a minute, or until smooth and creamy. Add the vanilla bean paste and more water if desired. Scoop the mixture into a bowl and refrigerate until the chia pudding mixture is ready.

 

3. Make the raspberry purée.

When the chia pudding is ready to be served, blend ½ a cup of raspberries in a blender until smooth and well blended. Add a touch of almond milk whilst blending to adjust consistency as desired.

 

4. To serve.

Pour the raspberry purée into a jar. Layer with the chia pudding, followed by the cashew cream. Top with our dark chocolate & toasted coconut vegan protein granola and enjoy!

 

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