f e c t i o n a r y

PRO -
c o l l e c t i o n
P L E ,
SIM E D I E N T S
A L I N G R
ALL N ATUR

1 5 + E
L A T
O C O
C H R
B A !
P E S
E C I
R

written by
CORNELIUS BYRD
BY MARIA DEVINE
 About me

HEY YOU!

First off I want to thank YOU for

supporting me with this little e-
book full of weird and wonderful
creations!

I’m Maria, most of you will know me

as mimismacros on Instagram. As
you know, I have a passion for
baking and creating healthy treats
that don’t compensate on flavour.
Health and fitness has always been
a huge part of my life. I used to be
a competitive gymnast and growing
up- I was always involved with
sport. I spent 8 years living in
Australia and 3 years in Canada.
This is where my passion for
nutrition developed. However in
2018, I had three emergency
surgeries which saved my life. This
was completely spontaneous that
came about from a twisted bowel.
Ever since I’ve been so grateful for
my health.

I have recently just finished my

degree in Nutrition and Dietetics,
so I thought- what better time than
now to create a mini e-book!
 Introduction
All of the recipes in this e-book use simple, all natural ingredients to create volume,
texture, flavour and most importantly- provide nutrition.

The bars in this e-book are essentially ‘the middle man’ between a vegan dessert and a
protein bar, that have a candy bar element to them. Hence the name:

The PRO-fectionary collection!

Most raw desserts use energy dense ingredients. Protein bars are not only expensive but
most contain artificial sweeteners and additives. Together, the sugar content and overall
calories end up being more than a candy bar. Having said this, I am a sole believer in
mindful and intuitive eating. Your body is smart. It knows what it needs. These are
recipes that provide healthy and nutritious alternatives, because at the end of the day,
nothing will ever come between the taste of a deliciously creamy Cadbury or Galaxy
chocolate bar. Food is meant to be enjoyed. It is so important to choose the option YOU
enjoy most. Find a balance that supports your own fitness goals and foods to enhance
function. The key is to eat a balanced and nutrient dense diet with your favourite foods
in moderation.

All ingredients you can find in the supermarket, with the exception of a plant based
protein powder (which you can probably get). Alternatively, you can replace this with
more flour. These recipes are designed to be quick and easy with no baking required. No
need to ‘milk’ your almonds or soak cashews over night for creamy fillings. No oil or
refined sugar, no funky ingredients like VitaFiber IMO syrup to make copycat quest bars
and no vegan dairy substitutes are used. Yes, some ingredients are somewhat strange
but I promise you- it has been tested. It works! Each recipe is different. Not one base is
the same and not one filling is the same- so essentially you can customize and build your
own bar that appeals to you!

Who would’ve thought that you can create bubbly mousse using tofu, avocados and even
cauliflower! Don’t get put off by these ingredients though! Adding fruit and veggies into
baking is a great way to provide nutrition without sacrificing flavour. If you are someone
that struggles with getting the right amount of these foods into your diet- start off with
using banana, apple sauce or pumpkin purée- sweeter variations to begin with. These are
examples of low calorie/high volume foods that provide texture and YOU adjust the
level of sweetness. I strongly encourage you to get creating. There is nothing more
exciting and rewarding than developing your own recipes!

I love seeing your re-creations so if you do make a recipe, please don't forget to tag me
on Instagram so I can re-share it! @mimismacros #profectionary

Happy baking everyone!

Lots of love, mimismacros

Maria xxx
 You will
need...

Plant based protein powder (or more flour)

Gluten free flour (of choice)
Food processor / blender / vitamix
Nut butter
Sticky sweetener
Dairy free chocolate
The products i used:

Arbonne and Myvegan plant based protein powders

Kirkland signature dark chocolate chips (I added milk to
help these chips melt- depending on your chocolate of
choice, this may cause the chocolate to seize)
Alpro milk and greek style yogurt
Unrefined powdered sugar- blend coconut sugar
(rapadura or organic cane sugar) in a blender or food
processor until sugar is a 'powdered' texture.

All other ingredients have similar nutritional value, hence

macros have been calculated as accurate as possible.
 Easy DIY chocolate protein
bars using simple, all natural
ingredients

Vegan
Refined sugar free
Gluten free (easy
cereal substitutions)
Oil-free
Minimal waste
All bars under 190
calories!
 BARS
07 Aero Bars
16
08 Chocolate Aero
10 Mint Aero
13 Almond Rocher
16 Almond Snickers
18 Bounty
33
20 Choc-vanilla Fudge
22 Cookie Dough Crisp
24 Curly Wurly
24 26 Jaffa Nougat
28 Mars Brownie
30 Milky Way
33 PRO-tella

45 35 Raspberry Ruffle
37 Reese’s Caramel
40 Strawberries & Cream
43 Time-Out
45 Toffee Crisp
28 47 Twix
07 | AERO BARS

BUBBLE
MAGIC

Some of you might have seen from the list of bars and jumped
straight to this page. To achieve the light and bubbly texture
in this recipe, comes from whipping the aquafaba (chickpea
brine). Tofu and cauliflower are the two main ingredients I
have used to create the different aero bars. These are
examples of low calorie / high volume foods (seen from the
macronutrient ratio). They do have stronger flavours, so if you
want to substitute for other ingredients, I have tested: 

200g banana or 2 medium peeled and destoned avocados

with 125g nut butter or coconut cream. 

Both have a deliciously creamy texture, and remember you

can adjust the sweetness to your desired taste. The crucial
step is whipping the aquafaba and folding it through the
‘mousse’, so get create with your filling!
08 |
CHOCOLATE AERO
Serves 8-12
Macros:
151kcal | 21g carbs | 5g fat | 7g protein

INGREDIENTS

Mousse filling:
175g firm silken tofu OR 2 medium peeled and
destoned avocados 
125g (1/2 cup) PRO-tella (recipe on page 33) OR any
nut butter 
80ml maple syrup (or to level of sweetness)
25g cacao powder
30g chocolate protein
1tsp vanilla extract

Aquafaba:
1tsp lemon juice
100ml aquafaba from one can of chickpeas (chickpea
water with no added salt)
2 tbsp powdered coconut sugar

Chocolate topping:
 65g dairy free dark chocolate
10 |
 MINT AERO
Serves 8-12
Macros:
114kcal | 18g carbs | 3g fat | 6g protein

INGREDIENTS

Mousse filling:
200g cooked cauliflower 
40g vanilla protein
100g THICK GREEK dairy free yogurt (or coconut
cream)
90ml maple syrup (or to level of sweetness)
1tsp vanilla extract
1tsp peppermint extract
Handful of mint leaves (for a natural green colouring)
or a vegan green food dye

Aquafaba:  
1 tsp lemon juice 
100ml aquafaba from one can of chickpeas (chickpea
water with no added salt)
2 tbsp powdered coconut sugar

Chocolate topping:
 65g dairy free dark chocolate
 AERO BARS
METHOD

Line a baking tray with non-stick paper and set aside

Place the 'mousse' ingredinets into food processor
and blend until completely smooth. You do NOT want
chunks of tofu / cauliflower through the mix.
Adjust the sweetness to your taste and set aside.
Put the aquafaba in a large bowl and use an electric
hand mix to whisk until soft peaks form (this will take
around 5 minutes).
Add the lemon juice and whisk again for 1-2 minutes.
Add the powdered sugar, a tablespoon at a time,
whisking after each addition.
Using a spatula, gently fold 1/2 - 3/4 quarters of the
aquafaba into your mint protein mousse. This is a very
light and airy texture (especially if you are using
lower fat ingredients) so you may not need the full
amount. Be careful not to overmix.
Transfer the mousse into your baking tray and put in
the freezer for around 45mins-1hr or until firm.
Remove from the freezer and slice into bars. (You will
probably have more than 8 servings- I made these
very large! So you can alternatively make more bars
for better macros! (The magic in volume cooking!)
Melt the chocolate and dip your bars.
Place back into the freezer to harden.
Store in the freezer.
13 |
 FERRERO ALMOND
ROCHER
Makes 12-14 balls
Macros:
145kcal | 19g carbs | 6g fat | 5g protein

INGREDIENTS

Base:
175g dates 
130g almonds
30g chocolate protein
2 tbsp cacao powder
1 tsp vanilla extract
1 tsp cinnamon
Pinch sea salt 
Non-dairy milk (as needed) to form dough.

Almond butter filling: 

1 tbsp maple syrup
1 tbsp vanilla protein
30g almond butter 
1 tbsp almond milk (enough to thin mixture)

 Coating:  
60g dairy free chocolate
30g sliced almonds
 FERRERO ALMOND
ROCHER
Makes 12-14 balls
Macros:
145kcal | 19g carbs | 6g fat | 5g protein

METHOD

Place the dates in a medium bowl, cover with hot water, and
let sit for 5-10 minutes.
In the meantime, pulse the almonds in a food processor until
they form a coarse meal.
Add in the protein powder, vanilla extract and sea salt.
Drain the dates, then add to the food processor.
Process all ingredients until a dough forms.
Transfer the mixture to a bowl and scoop roughly 1 tbsp of
mix and roll into a ball.
Using a teaspoon, scoop out some dough from the top of the
ball and add 1 tsp of almond butter filling.
Cover the top with the dough you removed and roll back into
a ball.
Repeat until there is no mix.
Place the balls in the freezer while you melt the chocolate.
Dip the balls into the melted chocolate and coat with sliced
almonds.
Store in an airtight container in the fridge (they will last about
2 weeks or can freeze for 3 months).
16 |
 ALMOND SNICKERS
Serves 8
Macros:
185kcal | 18g carbs | 10g fat | 7g protein

INGREDIENTS METHOD

Base: Using a food processor (or your

30g almond butter hands) combine all ingredients to
30g chocolate protein form the base, adding non-dairy
2 tbsp cacao powder  milk until a dough forms.
30g almond meal  Press the mixture into the lined
20g oat flour baking tray and set aside.
30ml maple syrup Mix together the caramel
Pinch salt ingredients, spread on top of the
½ tsp almond extract base and sprinkle with chopped
1 tsp cinnamon  almonds.
Set in the freezer for 10 mins or
until firm.
Caramel: 
Slice into bars and coat with
30g almond butter
melted chocolate.
30ml maple syrup 
Freeze for 10mins or until solid.
Pinch salt  Store in the fridge or freezer.
15ml almond milk (or as
needed) to thin
30g chopped almonds  

Chocolate topping:
N60g
O Tdairy
E S :free chocolate
18 |
 BOUNTY
Serves 8
Macros:

164kcal | 18g carbs | 9g fat | 5g protein

INGREDIENTS METHOD

75g unsweetened Line a baking tray with non-

shredded coconut stick paper and set aside.
25g ground almonds Using a food processor, pulse
30g vanilla protein all ingredients to fully
powder  combine.
Press the mixture onto the
30g powdered
prepared tray or use your
coconut sugar
hands to form bars.
2 tbsp maple syrup
Place in the freezer for at least
1 tsp vanilla extract
30 mins to harden.
Coconut milk (as Melt the chocolate and dip the
needed) to form bars to coat.
dough  Freeze for another 10mins.
Store in the fridge or freezer.
Chocolate topping: 
60g dairy free
chocolate
NOTES:
20 |
 CHOC-VANILLA FUDGE
Serves 8
Macros:
122kcal | 14g carbs | 5g fat | 5g protein

INGREDIENTS METHOD

60g peanut butter Line a baking tray with non-stick

15g vanilla protein paper and set aside.
15g chocolate In one bowl combine the peanut
butter, maple syrup and vanilla.
protein Measure half the mixture and
20g oat flour combine 10g oat flour and the
60ml maple syrup vanilla protein.
1 tsp vanilla extract  In another bowl combine 10g oat
1 tbsp cacao powder flour, cacao powder and chocolate
protein.
Lightly dust a rolling pin with oat
 Chocolate topping: 
flour and roll the chocolate fudge
45g dairy free mix into a long rectangle.
chocolate Place the vanilla fudge mixture on
top (alternatively, roll into a log to
create a pinwheel effect)
Freeze the fudge mix for 10 mins or
until firm.
Once slightly firm, slice the log or
 into bars and coat with chocolate.
(This fudge is very rich! You may or
NOTES: may not need chocolate- macros are
calculated WITH 45g chocolate).
Place back into the freezer until the
chocolate hardens.
Store in the freezer
22 |
 COOKIE DOUGH CRISP
Macros:
189kcal | 25g carbs | 7g fat | 8g protein
INGREDIENTS
Base:
½ can chickpeas rinsed
(120g) (You will use some
extra for the caramel!)
1 tsp vanilla extract
30g vanilla protein  completely smooth.
30-60ml maple syrup
70g oat flour  the base, adding milk until a dough
60-100ml non-dairy milk to
form dough (as needed)
30g mini dark chocolate
chips (optional)
Caramel:
 30g chickpeas
50g cashew butter
1 tbsp yogurt 
60ml maple syrup
Non- dairy milk (as needed)
to thin
Cookie dough crisp cereal
or Tesco Free From
Multigrain hoops (optional)
NOTES:
Chocolate topping:
60g dairy free chocolate
Serves 8
METHOD
Line a baking tray with non-stick
paper and set aside.
Using a food processor, blend
together the chickpeas, vanilla
extract and maple syrup until
Add the remaining ingredients for
forms. (Taste the mixture and
adjust the level of sweetness).
Press the mixture into the lined
baking tray, along with the
chocolate chips and set aside.
Blend together the caramel
ingredients until completely
smooth, adding more or less maple
syrup and spread on top of the
base.
Sprinkle with cookie crisp (or cereal
of choice) and set in the freezer to
harden.
Slice into bars and coat with
melted chocolate.
Freeze for another 10 mins or until
solid.
Store the fridge or freezer.
24 |
 CURLY WURLY
Serves 8
Macros:
144kcal | 13g carbs | 8g fat | 6g protein

INGREDIENTS METHOD
Caramel: Using a powerful blender, grind
30g vanilla protein the coconut sugar to make a
powder powder
90g almond flour Add the almond, protein and oat
flour, adding the caramel extract
55g powdered
and water, a tablespoon at a time
coconut sugar  until you form a dough
25g oat flour Roll out the dough and take three
15-10ml water strands to create a braid.
½ tsp caramel extract Repeat (or make mini caramels)
(ASDA salted caramel Place in the fridge to harden
Melt your chocolate and drizzle
suitable for vegans)
on top.
Store in the fridge or freezer. 
Chocolate topping: 
40g dairy free Note:
chocolate I have NOT tested this recipe
using ‘Sukrin’ fat-reduced almond
flour. Almond flour is naturally
low in carbohydrates and high in
healthy fats. The three key
NOTES: ingredients in this recipe are
POWDERED sugar, almond flour
and water. The fluid is mainly to
bind the dry ingredients without
using egg whites.
26 |
 JAFFA NOUGAT
Serves 8
Macros:
180kcal | 29g carbs | 6g fat | 5g protein

INGREDIENTS METHOD

Base:   Line a baking tray with non-stick

45g walnuts (or nuts paper and set aside.
of choice) For the base, pit the dates and
1 tbsp cacao powder transfer to a microwave safe bowl.
130g dates Cover the dates with orange juice
60ml fresh orange and place in the microwave to
juice soften for 1 min. 
30g chocolate Scoop the dates out (do not
protein powder  discard the juice!) and place in a
30g oat flour  food processor with the remaining
base ingredients.
Orange caramel:  Use the orange juice to form a
90g dates dough if necessary.
1 tangerine  Press the mixture into the lined
1 tbsp chocolate baking tray and set aside. 
protein/cacao Mix together the caramel
powder (optional)  ingredients, spread on top of the
base and set in the freezer for 10
Chocolate topping:  mins or until firm.
60g dairy free dark Slice into bars and coat with
N chocolate
OTES:
melted chocolate. 
Freeze for 10 mins or until solid.
Store in the fridge or freezer.
28 |
 MARS BROWNIE Serves 8
Macros:
170kcal | 23g carbs | 6g fat | 7g protein

INGREDIENTS METHOD

Base:
2 tbsp cacao powder Line a baking tray with non-
30g chocolate protein stick paper and set aside.
40g coconut flour Using a food processor (or
20g almond flour your hands) combine all
30g powdered coconut ingredients to form the base,
adding milk until a dough
sugar
forms.
60g pro-tella spread (or
Press the mixture into the
any nut butter) 
lined baking tray (and
3 tbsp dark chocolate
chocolate chips) and set
chips (optional) aside.
Pinch salt Mix together the caramel
Non-dairy milk (as ingredients, spread on top of
needed) to form dough   the base and set in the
freezer for 10 mins or until
Caramel:   firm.
45mls maple syrup  Slice into bars and coat with
45g pro-tella spread  melted chocolate.
Freeze for 10 mins or until
 Chocolate topping: solid.
60g dairy free dark Store in the fridge or
NOTES:
chocolate freezer.

Coffee lovers! Add

1-2 tbsp espresso
to the base
30 |
 MILKY WAY
Serves 8
Macros:
104kcal | 17g carbs | 2.5g fat | 5g protein

Even with the chocolate coating, these milky way oat bars
are very low in fat. No additional fat source such as coconut
cream or nut butters are required in this recipe as the magic
lies in the method. When the oats are blended with water, a
gooey texture is created as the starch is broken down.
Unlike when making oat milk, you would strain the mixture
to make sure all the sediment is removed to create the
smooth texture. However, once the oats are blended with
water and left to sit, the oats will absorb the liquid and
soften. Frozen banana helps the mixture set faster as the
ice crystals have already been formed. For a higher protein
and lower carb option, you can swap the banana for firm
silken tofu and adjust the level of sweetness. Both options
combined with a vanilla protein create a deliciously creamy
and macro friendly treat!
 MILKY WAY
INGREDIENTS METHOD

1 small banana Line a baking tray with non-

(80-100g) Or 100g stick paper and set aside or use
firm silken tofu  silicone ice cream moulds.
50g rolled oats  Place the oats and water in a
Approx. 190ml blender and puree for 30
water  seconds.
Let the mixture sit for around
30g vanilla
5 mins. You want the oats to
protein
absorb as much liquid as
60-80ml agave
possible.
syrup Blend the mixture again for
1tsp vanilla around 1 minute or until
extract smooth.  
Add the remaining ingredients
 Chocolate topping:  and blend until you reach a
60g dairy free creamy texture.
chocolate  Transfer the mixture into
moulds or a lined baking tray
Create texture! and place in the freezer for a
couple hours or until firm.
Cookies & Cream bars? Remove from the freezer and
Crush bourbon creams, slice into bars.
oreos or lotus biscuits to Drizzle with melted chocolate
the mix!
NOTES: and place back into the freezer
Cadbury Marvellous for another 1-2 hours.
Creations? Store in the freezer
Add vegan fruit jellies +
chocolate chips!
33 |
 PRO-TELLA
Makes approx. 2 cups
(will vary with desired consistency)
 
Macros / tablespoon:
38kcal | 3g carbs | 2g fat | 2g protein

INGREDIENTS METHOD

115g sweet potato Place the flesh of the cooked

20g cacao powder sweet potato into a food
60-80ml maple syrup processor, along with the cacao,
(or to level of maple syrup, vanilla extract,
sweetness) hazelnut butter and protein
30g chocolate powder.
protein powder  Combine the milk slowly until you
100g hazelnut butter reach your desired consistency.
or (130g hazelnuts Place the a mix into a jar and store
will give you more in the fridge.
than enough to make Serve on toast, top your oats, eat
your own) from the jar or MAKE CHOCOLATE
1 tsp vanilla extract AEROS BARS!
120-320ml hazelnut
milk
See
NOTES: page
8
35 |
 RASPBERRY RUFFLE
Serves 8
Macros:
132kcal | 17g carbs | 6g fat | 4g protein

INGREDIENTS METHOD

50g unsweetened Line a baking tray with non-

shredded coconut stick paper and set aside.
20g dried Using a food processor, pulse
cranberries/cherries all ingredients to fully
150g frozen combine.
raspberries Press the mixture onto the
30g strawberry prepared tray or use your
protein powder hands to form bars.
10g coconut flour Place in the freezer for at least
2 tbsp maple syrup 30 mins to harden.
1 tsp vanilla extract Melt the chocolate and dip the
bars to coat.
10g powdered
Freeze for another 10mins.
coconut sugar
Store in the fridge or freezer.
Coconut milk (only if
necessary) to form
dough 

Chocolate topping: 
N60g
O Tdairy
E S : free
chocolate
37 |
REESE'S CARAMEL
Serves 8
Macros:
164kcal | 21g carbs | 6g fat | 8g protein

INGREDIENTS

Base:  
1 small banana (80-100g)
4 crushed Weetabix or Nutribrex (gluten free) (80g)
30g vanilla protein
20g powdered peanut butter (or 1 extra Weetabix)
 Non-dairy milk (as needed) to form dough
 
Caramel:  
40g banana
30ml maple syrup 
20g powdered peanut butter (optional)
60g peanut butter
Non-dairy milk (only if necessary) to thin 

Chocolate topping: 
60g dairy free chocolate

Note:
‘68kcal apple and blackcurrant protein
scrolls'. To make these, crush 4 weetabix, 30g
protein powder and approximately 140g
apple sauce (or one small banana) until you
form a dough. Roll out the mixture and fill
with your choice of fruit. Bake in the oven for
around 15-20 mins or until crisp!
REESE'S CARAMEL
Serves 8
Macros:
164kcal | 21g carbs | 6g fat | 8g protein

METHOD

Line a baking tray with non-stick paper and set aside.

Using a food processor, (or your hands) pulse all
ingredients to fully combine adding milk as needed.
Press the mixture into the lined baking tray and set
aside.
Mix together the caramel ingredients, leaving extra to
drizzle on top.
Spread around ¾ of the caramel mixture on top of the
base and set in the freezer to harden.
Slice into bars and coat with melted chocolate.
Freeze for another 10 mins or until solid and drizzle
with remaining caramel.
Store the fridge or freezer.
40 |
STRAWBERRIES & CREAM
Serves 8
Macros:
187kcal | 19 carbs | 8g fat | 9g protein

INGREDIENTS

Base: 
 40g cashew butter
30g almond flour
65g coconut flour
10g coconut sugar
60g chilled coconut cream 
60ml maple syrup
30g strawberries and cream protein
1 tsp vanilla extract
60-100ml non-dairy milk (as needed) to form dough
 
Jam filling: 
200g strawberries
1 tbsp chia seeds
10g protein
1 tbsp lemon juice
Or
10g protein mixed with 85g no added sugar strawberry jam 

Vegan white chocolate coating: 

50g cacao butter 
30g cashew butter 
40g maple syrup
Or
60g dairy free white chocolate
STRAWBERRIES & CREAM
Serves 8
Macros:
187kcal | 19 carbs | 8g fat | 9g protein

METHOD

Line a baking tray with non-stick paper and set aside.

In large mixing bowl, combine the flour, protein powder,
coconut sugar, and vanilla extract and mix well.
In a microwave-safe bowl, combine the cashew butter
and maple syrup and heat until melted.
Pour the wet mixture into the dry and mix well.
Fold in the coconut cream and mix until combined.
Transfer to the lined baking dish and press firmly.
Refrigerate for at least 30 minutes.
Slice into bars and drizzle with chocolate.
Place back into the fridge to set.
Store in the fridge or freezer.

To make the vegan white chocolate:

Melt the cacao butter and let cool for a few minutes.
Pour in the cashew butter and stir evenly to combine.
Add the maple syrup and mix again.
43 |
 TIME-OUT Serves 8
Macros:
186kcal | 24g carbs | 6g fat | 8g protein

INGREDIENTS METHOD

Chocolate dough:   Line a baking tray with non-

1 can black stick paper and set aside.
beans  (240g drained Using a food processor, blend
and rinsed) together the black beans,
30g chocolate protein vanilla extract, maple syrup and
coconut sugar until completely
powder smooth.
60g peanut butter Add the remaining ingredients
2 tbsp cacao powder  for the base, adding milk until a
10g oat flour dough forms.
45 ml maple syrup  Lightly dust a rolling pin and
2 tbsp coconut sugar flatten the mixture.
1 tsp vanilla extract  Section 2 or 3 equal sized
rectangles and layer with cereal
of choice.
Layer:  Place the layers on top of each
30-40g chocolate other and slice into bars,
shreddies, wafers, making sure the sides are
rice cakes or gluten covered with the chocolate
free cereal of choice.   dough.
NOTES: Coat with melted chocolate
Chocolate topping:  and freeze for 10 mins or until
solid.
60g dairy free
Store the fridge or freezer.
chocolate
45 |
 TOFFEE CRISP
Serves 8
Macros:
185kcal | 28g carbs | 6g fat | 8g protein

INGREDIENTS METHOD

130g dates Line a baking tray with non-

40g dried apricots stick paper and set aside.
40g almond butter Combine the dates and
40g vanilla protein apricots to a food processor
215g yogurt  and blend until smooth.
60g rice snaps / Add the almond butter, vanilla
puffed rice yogurt and protein powder.
Transfer the mix to a bowl and
Chocolate topping: fold in the rice snaps / puffs,
60g dairy free adding more or less until you
chocolate achieve a desired consistency.
Press the mixture into the
lined baking tray (or use your
hands to form bars) and set in
the freezer for 10 mins or until
Sweet + Salty? firm.
Try something new! Slice and coat with melted
Add popcorn or chocolate.
NO T E S :pretzels
crushed
instead! Store in the fridge or freezer.
47 |
 TWIX
Serves 8
Macros:
175kcal | 25g carbs | 6g fat | 7g protein

Quinoa is gluten-free, high in fibre and protein. It is one of

the few plant foods that contain all nine essential amino
acids.
It has a similar texture to couscous and has a nutty flavour
which pairs perfectly in this twix bar! You can cook it with
water or milk (for sweet recipes like quinoa porridge) and
can usually find it down the ‘grains and pulse’s' aisle in the
supermarket. If you’re having it as a side dish with dinner,
make a little extra and keep in the fridge to use for these
bars!
 TWIX Serves 8
Macros:
175kcal | 25g carbs | 6g fat | 7g protein

INGREDIENTS METHOD

Base: 
90g cooked quinoa  Using a food processor
45g oat flour (or rolled combine all ingredients to
oats) form the base, adding milk
30g vanilla protein until a dough forms.
powder Press the mixture into the
1 tsp vanilla extract lined baking tray and set
aside.
50g cashew butter
Combine the dates and
10g desiccated coconut
yogurt to a food processor,
(optional)
adding milk until you reach
30ml maple syrup a desired consistency.
Pinch salt  Spread the caramel on top
Non-dairy milk (as of the base and set in the
needed) to form dough  freezer for 10 mins or until
firm.
Caramel:  Slice into bars and coat
60g coconut yogurt with melted chocolate.
90g dates  Freeze for 10mins or until
Pinch salt solid.
NNon-dairy
O T E S : milk (as Store in the fridge or
needed) to thin  freezer.

Chocolate topping: 
60g dairy free chocolate