Recipes
RAW MULBERRY SLICE
Ingredients Base: 3⁄4 cup raw cashews 1⁄2 cup pecans 1⁄4 cup dried mulberries 1 tablespoon of coconut oil Peruvian Blend Filling: 1 cup of raw cashews (presoaked and strained) 1 cup canned coconut cream (leave behind the coconut water) 2 teaspoons of vanilla 1/3 cup of Peptipro Peruvian Superblend 1⁄4 cup of coconut oil, melted 1 tablespoon of raw honey 1⁄2 teaspoon of cinnamon + extra to sprinkle 1⁄4 teaspoon of salt 1⁄4 cup of dried mulberries + extra to decorate Method Base: Grease an 8” pie plate or spring-form pan with coconut oil. Blend all base ingredients in a food processor into a ne, sticky crumble. Transfer the mixture to the prepared tin and press down firmly with the back of a spoon to form an even base. Refrigerate the base while working on the filling. Peruvian Blend Filling: Soak the cashews in water with half a teaspoon of salt for 3 hours. Then drain and rinse. In a food processor, blend the cashews and coconut cream into a smooth consistency. Add the remaining ingredients and blend. Transfer the filling mixture onto the prepared base and spread to level out the top. Sprinkle with dried mulberries and a light dusting of cinnamon Refrigerate for 2-3 hours to set firm before slicing. Store refrigerated! ENJOY!
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COCONUT, MACADAMIA & SESAME PROTEIN MUFFINS
Coconut, Macadamia & Sesame Protein Muffins Makes 12 Ingredients 1 cup macadamia nuts roughly chopped 1 cup desiccated coconut 1/2 cup coconut flour 3/4 cup raisins 3/4 teaspoon carb soda 1/3 cup sesame seeds 1 tablespoon of chia seeds 1/3 cup Peptipro Collagen Hydrolysate powder 4 eggs 2 teaspoons vanilla 1/3 cup of honey 1/2 cup (100 grams) coconut oil 3/4 cup coconut milk 1/2 teaspoon apple cider vinegar pinch salt Method: 1. Preheat the oven to 160 degrees Celsius 2. Line a muffin-baking tray with paper muffin liners 3. Melt the coconut oil in a small saucepan then add the raisins to soften. 4. Grind the nuts and seeds in a food processor then add all the ingredients and process until a smooth but slightly grainy batter. 5. Spoon the batter into the prepared muffin trays and bake for 20 minutes. Store the muffins airtight for up to one week! Don't eat them all at once like we do!
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Espresso Fudge Brownie with Collagen Hydrolysate Gelatin
Espresso Fudge Brownie with Collagen Hydroylsate Gelatin ½ cup almond meal ¼ cup coconut flour 1 ¼ cup cacao 1/3 cup Peptipro Collagen Hydroylsate beef gelatin 1 cup coconut sugar ¼ teaspoon salt ½ teaspoon bicarb soda ½ cup strong coffee ½ cup (120 grams) coconut oil melted 4 eggs 1 tablespoon of vanilla ½ cup walnuts for decoration (optional) Preheat oven to 170 Degrees Celsius Line 8” x 8” cake tin with baking paper Place all the ingredients (except walnuts) into a food processor and blend until a smooth creamy chocolate batter. Pour the batter into the prepared tin. Decorate with walnuts Bake for approx. 15 minutes. The brownie is best slightly undercooked. Allow to cool before slicing.
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