Chocolate and Peanut Butter Protein Balls
Chocolate and Peanut Butter Protein Balls
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Ingredients
- 2 cups porridge oats
- 2 tablespoons sifted cocoa powder
- 1 scoop whey protein powder
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 tablespoons chocolate chips
- 1 teaspoon vanilla essence
- Chia Seeds optional
- Flax Seeds optional
Method
Add all ingredients to a large bowl and mix thoroughly until smooth.
Use an ice cream scoop or roll into small balls with clean hands and place on a baking tray.
Place in the freezer for 15-20 minutes to set.
Grab, allow to thaw and snack as you please!
Espresso Martini Cake
Bake Off honoured the roaring Twenties last night, and so are we...
Try this delicious tiered alcohol cake - Espresso Martini Cake to WOW your guests at any occasion.
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Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
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Print Recipe
Print Recipe
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Ingredients
- 200 grams unsalted butter (7oz)
- 250 grams self raising flour
- 1 tsp Bicarbonate of soda
- 50 grams sifted cocoa powder (2oz)
- 125 grams each light muscovado and caster sugar (4oz)
- 150 ml tub soured cream 5 fl oz (¼ pint)
- 3 large Eggs
- 1 tsp vanilla extract
- 2 tbsp espresso/strong coffee, cooled
- 2 tbsp Kahlùa
- 100 ml freshly made espresso or strong coffee, cooled (3 ½ fl oz)
- 3 tbsp Kahlùa
- 75 grams caster sugar (3oz)
- 400 grams full-fat cream cheese, at room temperature – option: Philadelphia 14oz
- 100 grams unsalted butter, softened (at room temperature) (3 ½oz)
- 100 grams sifted icing sugar (3 ½oz)
- 2 tsp espresso coffee powder dissolved in 1tbsp water
- 1 tbsp chocolate coffee beans
Method
1. Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round vake tins. Put the flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure the soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to the dry ingredients and whisk until fully incorporated, then whisk in the melted butter, coffee and Kahlúa. Divide the mixture equally between the tins.
2. Bake for 25-30min until risen and firm. Leave to cool for 10min in the tin, then transfer to a wire rack to cool completely.
3. For the espresso syrup, put the espresso, Kahlúa and caster sugar into a small pan, heat gently until the sugar dissolves, then increase the heat and simmer for 4-5min until reduced and syrupy. Set aside to cool.
4. When the cakes are cool, cut each in half horizontally to make 4 even layers. Make sure all of them are cut-side up, then drizzle each layer with 1tbsp espresso syrup.
5. For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk in the coffee mixture until combined.
To assemble, place the first layer of cake on a cake stand, spread with a thin layer of cream cheese icing, top with another cake layer and repeat twice more, finishing with the final
cake layer. Top with the remaining icing. Scatter with chocolate coffee beans and drizzle with the remaining syrup.
