Chocolate Coated Macadamias



Those of you on ketogenic or low carb recipes will really appreciate this little treat. Although they're both delicious and calorie-dense (a dangerous combination!), if you make a small amount and ration them amongst friends and family, you'll escape unharmed. Serve with your favourite UPS protein shake to balance the fats with a little more proteins.  This recipe would suit any high-fat, very low carbohydrate and glycogen depletion style diet. 

Serves 4

Ingredients:

80g of unsalted, natural macadamia nuts
20g of melted coconut butter
2 tablespoons of organic, unprocessed cacao powder
1 serve of UPS Ultimate Slim in Belgian Chocolate
Stevia to taste (optional)

Method:

Melt the coconut butter and leave to cool slightly before stirring in the cacao powder, stevia and protein powder.

Mix very well so that no chunks remain and the mixture is glossy and smooth and slightly warm to the touch (but not hot! This will destroy the texture of your coating and make the protein powder chalky and unusable).

Prepare a "production line" by setting up the bowl of chocolate coating, the macadamias and a serving plate on your bench.

Take an even amount (about 1/2 tablespoon should do) and while the mixture is still slightly warm, place the macadamia onto the spoon with the chocolate mixture and carefully remove with your hands before rolling the chocolate around the nut with your palms, similar to if you were making protein balls.

The best method is to slightly cup one hand and apply pressure with the other. This will ensure the coating is even. If the nuts are not completely covered, add a little more mixture until none of the nut is showing. Repeat process until all nuts are coated and refrigerate until the chocolate is set.

Variations:

- Use more than one type of nut to make a "TV Mix" of cashews, brazil nuts and almonds

- If your energy density needs are very high due to an endurance event, hiking etc, add some dried fruit such as cranberries, apricots and mango slices

- You can use any flavour of protein with this recipe to make the coating - think of mixing it up with a little berrylicious or banana-coated freeze dried strawberries to make a "yoghurt" style coating

- Coat some high protein, low carb balls with the chocolate mixture before setting to make a chocolate truffle

- Use the nuts, truffles or chocolate coated dried fruit as garnishes or toppings for a high protein, low carb gateaux or torte for an anabolic topping on your favourite bodybuilders' birthday cake 

Nutritional info:

Calories: 246
Protein: 10.8g
Carbs: 2.6g (1.4g net)

Fat: 21.3g

Fibre: 1.2g

Sugar: 1.0g





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Choc-Mint self saucing pudding - Clean & delish!

A winter comfort food made clean! When cut in half and served warm, these double chocolate puddings will ooze a thick choc-mint fudge centre. 

Serve with a generous dollop of chocolate cream.  

Ingredients:

2 medium zucchini, grated
4 tablespoons of organic, unprocessed dark cocoa powder
1 whole egg
1 serve of UPS Ultimate Slim in Peppermint Twirl
1 serve of UPS Ultimate Slim in Belgian Chocolate
2 teaspoons of baking powder
500g low fat cottage cheese
30g coconut oil
Stevia (optional)


Method:

Preheat the oven to 180 degrees.

Blend together the egg, zucchini, 2 tablespoons of cocoa powder, 1 whole egg and the choc-mint protein powder.

Bake in a silicon muffin tray for around 30 minutes or until the puddings have risen and are firm to the touch. Add some stevia to taste if desired.

Remove from the oven to cool before making the chocolate centre by heating the coconut oil until it's in liquid form. Leave to cool before adding 1 tablespoon of the cocoa powder and 1 scoop (1/2 serve) of the chocolate protein powder.

Mix together well until combined and pop in the fridge to set while leaving the puddings to cool. Do not remove the puddings from the silicone tray at this point.

Blend together the remaining protein powder, cocoa powder and some stevia to taste with the cottage cheese to make a thick chocolate cream.

Once the puddings and coconut butter mixture have cooled - break apart the coconut butter chocolate mixture and push equal portions into the centre of the puddings.

Serve warm by gently microwaving for about 20 minutes before spooning 1/6 of the cream mixture on top.

Nutritional info per pudding and 1/6 of the cream mixture:

Calories: 236
Protein: 28.7g
Carbs: 7.1g
Fat: 9.7g
Fibre: 0.9g