Gently melt the coconut oil and almond butter together over a low heat on the hob.
Slowly add the protein and cacao to the melted mix, constantly stirring to combine. You are looking for a consistency that resembles melted chocolate. If your mixture is too thick, add some water. If it is too watery add more protein powder.
Chop up the marshmallows and biscuits and add to a bowl.
Pour the chocolate protein mix on top and ensure all ingredients are fully coated.
Transfer to a baking dish and leave in the freezer to fully set for an hour.
After this your rocky road will be ready to enjoy.
Keep fresh in the fridge - not that I expect it will last too long
Here is my recipe for my chocolate orange chewies. The best thing about this recipe? You only need 3 ingredients and zero baking required.
Ingredients: 60 g of chocolate orange whey protein 20 g of Vitafiber 4 tbsp water
Method: 1. In a bowl, add the protein powder and Vitafiber powder and mix together. 2. Next, pour the water on top. Stir and continue to stir till all the powder is absorbed and a smooth, thick mixture forms. The mixture should be slightly sticky so if needed, add more protein powder till the desired consistency is achieved. 3. Line a lunch box with grease proof paper. Pour your sticky mixture in to the lunch box, ensuring it is evenly spread out. 4. Leave the mixture in the freezer to set overnight. 5. In the morning, remove and cut in to bite sized portions.
Now your chocolate orange chewies are ready to be enjoyed :)
Note: Vitafiber is more than likely not something you will have sitting in your press, however it is well worth stocking up on. It is a fantastic ingredient to help bind ingredients when baking, while keeping the calorie and sugar content low. My Protein Vitafiber is only €7.49 for 500 g and with the discount code 'ENDURANCE' you will receive 25% off.
My Protein products along with many more can be purchased online via AOB Nutrition who offer same day delivery in Ireland once order is placed before 6 pm.
Method: 1. First, roast the almonds in the oven at 150 degrees for 5-8 minutes. 2. Place a bowl over a pot of boiling water. Break the chocolate in to small pieces in the bowl and stir till melted. 3. Remove from the heat and add the almonds, stirring till each almond is fully coated with chocolate. 4. Line a plate with greaseproof paper. Using a fork, remove the almonds from the bowl one at a time and transfer on to the plate, ensuring they don't stick together. 5. Sprinkle the coconut on top and leave to set in the fridge for 10 minutes.
Method: 1. Line a baking tray with greaseproof paper and set to one side. 2. In a food processor, grate your carrots and transfer to a bowl. 3. Blend together walnuts and dates till smooth. Add coconut and spices and blend again. 4. Combine this with the shredded carrots and blend till smooth. 5. Transfer to the baking tray and leave to chill. 6. Add all cashew cheese ingredients in to the blender and blend until completely smooth. 7. Pour the cashew cheese on top of the chilled carrot cake base and place in the freezer for at least 2 hours. 8. Cut in to bite sized pieces and enjoy 😉