Well it isn’t going to snow know this December (when does it evaaaa)? So we had to take the matter into our own hands and make some snowball energy balls. This recipe is super quick, super simple and most importantly super delicious.
These snowball energy balls contain ingredients that you can find in your kitchen cupboards, apart from the chocolate because who has spare chocolate lying around the place? Not us it gets eaten within minutes of it entering the house, if it gets that far!
The recipe makes roughly 16 energy balls that you can keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then you remember you have some delicious treats waiting for you in the freezer!
What you’re gonna need:
50g Flax seeds
150g Peanut butter
150g Maple syrup
100g White chocolate
100g Desiccated Coconut
Let’s get to it:
Line a baking tray with parchment paper
Add all the ingredients apart from the coconut into a large mixing bowl
Stir until all the ingredients are combined (you may need to use your hands)
Roll the mixture into balls (size of your choice)
Roll each of the balls
Place the desiccated coconut onto a plate
Roll the energy balls over the coconut until covered
Place in the fridge for an hour
Store in an airtight container and keep them refrigerated for up to a week- if they last that long of course
We love experimenting with protein powder with cooking. Sometimes we use unflavoured protein such as one from The Organic Protein Company, or we use vanilla protein powder. We are currently using vanilla whey protein from My Protein.
These white chocolate and cranberry protein muffins are quick and easy to make and taste delicious. Enjoy the recipe below:
100g blended oat (or you can use oat flour, but we find it cheaper to just bend your own oats!)
100g plain yoghurt
40g whey protein (we used 20g sachet from The Organic Protein Company and 20g of vanilla whey from My Protein)
1 teaspoon baking powder
50ml semi-skimmed milk or dairy free milk
1 packet of 45g dried cranberries
1 bar of white chocolate chopped into chunks, or white chocolate chips (we used Moo Free white chocolate)
Preheat the oven to 190 degree fan
Put the blended oats, baking powder and protein powder in a mixing bowl
Mix together the wet ingredients (yoghurt,egg and milk)
Add the wet ingredients to the dry ingredients and mix
The add the cranberries and white chocolate and mix
Spoon into large muffin cases then cook for 15 minutes in the oven
White chocolate and cranberry cookies are delicious; we have recently been baking lots of cakes but wanted to try something else that still had a Christmas twist. This recipe was originally Tanya Burr’s recipe but we have tweaked it a bit to make these white chocolate and cranberry cookies.
These cookies went down a treat when we took them into work for our colleagues to enjoy!
We would suggest eating these cookies warm even once they have cooled down, whack them in the microwave for 20 seconds and enjoy with a cup of tea or coffee.
As always let us know what you think, tweet us a photo or tag us in your Instagram’s. You can find us at @threebrits. Happy baking!
300g caster sugar
1 large egg
300g self- raining flour
A little dash of milk
2 large bars of white chocolate (we used milky bar)
100g dried cranberries
Pre heat your oven to 180oc
Cream together the butter and sugar until it is light and fluff
Add your egg to the mixture
Stir in the flour
Add a dash of milk
Break up your chocolate and cranberries and add it to the mixture
Line two trays with baking paper
Place 6 small balls of mixture on each of your trays but make sure you separate them as the mixture will spread when cooked.
Place the cookies in the oven for 12 minutes (they will look slightly raw when you take them out but they will continue to cook on the try whilst cooling)
It is a well known tradition to have Christmas pudding after your Christmas dinner. it is often the showstopper of the night it often arrives flaming blue and drowned in brandy. making a Christmas pudding can be quite time consuming as you have to steam each of the puddings for a number of hours, but we have to say it is definitely worth it as they taste waaaaay better than the shop bought ones.
We absolutely love making energy balls they are the perfect snack pre or post workout. We wanted to make some festive energy balls and after scrolling through Pinterest we made the decision to create Christmas pudding energy balls!
Recipes makes 20 Energy Balls
Energy Ball Ingredients
200g Dates Pitted
60g Dried cranberries
1tsp Ground Cinnamon
1tsp Ground Nutmeg
1tsp Ground Ginger
25ml Almond Milk
2tbsp Honey/maple syrup or agave nectar
Soak the Cashews in water for 5 hours (or over night)
Place all the energy ball ingredients in a blender and blend for 10 minutes
Roll the mixutre into equal sized balls (make sure you flatten the top)
Place the energy balls into in the fridge
blend all the cashew frosting ingredients in a blender until smooth
Place the frosting in the freezer for 20 minutes
Once the frosting has chilled spoon a small amount on each energy ball
add redcurrants for decoration