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Protein Heaven Bars

Makes 9 Bars


3 medium sized bananas (approx 220g)

50g peanut butter (no added sugar)

2 medium eggs

1 egg white

40g porridge oats (use gluten free oats if preferred)

20g ground almonds

30g flaxseeds, whole or ground

50g chocolate flavoured whey protein

30g organic raisins

20g dark chocolate (70% cocoa), chopped finely


  • Preheat your oven to 190˚C.

  • Line a baking tray with parchment paper.

  • In a large bowl, mash the bananas. Add all of the other ingredients and mix thoroughly. Pour the mixture onto the tray and flatten with a spoon.

  • Bake in the oven for 15 minutes.

  • Allow to cool on a rack, then chop into 9 pieces.

  • Store in an airtight container and refrigerate for up to 4 days.

  • on each side.

Top Tip: 200g blueberries will work as an alternative to the banana. It also reduces the carbs.

Chocolate Nut Ice Cream

Serves 6

chocolate ice cream.PNG


500g 0% total Greek yoghurt (use a dairy free yoghurt if preferred)

2 medium sized ripe bananas, sliced

50g chocolate flavour whey protein

1 tsp vanilla essence

10g dark chocolate (70% cocoa), finely chopped

20g chopped hazelnuts


  • Put the yoghurt, banana, whey protein and vanilla essence in a blender.

  • Pulse until creamy.

  • Stir in the dark chocolate and nuts.

  • Divide into 6 small freezer proof pots.

  • Freeze for at least 2 hours.

  • Remove from freezer 15 minutes before serving.

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