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    4 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
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HOW TO UP YOUR PROTEIN IN YOUR SNACKS AND TREATS

Calling this POWER CHOCOLATE because it’s a freaking powerhouse of nutrients.

Coconut oil, raw cacao and maple is the usual blend for a raw / nutritious chocolate but I’ve pumped up the volume by adding in the protein charged combo of hemp seeds, almonds, brazil and cashew nuts. These nuts and seeds combined together create a complete protein by delivering all essential amino acids our bodies need.

To recap : Essential amino acids are those our bodies require (it’s essential we obtain!) from the diet because we cannot synthesise them. Non essential amino acids are those our bodies can produce.

Then, because how great to have what feels like an indulgent treat but is actually quite good for you, even more pimped I added the nourishing vanilla protein powder I use in my smoothies to the blend too. Ohhhh yeah.

Result? EPIC.

Plus the addition of the protein powder seems to have made the chocolate a tad more solid out of the fridge for longer than the usual raw choccy base. Travelling power chocolate – uh huh – POWER!

Make and share friends – this is a game changer!

POWER CHOCOLATE

GF : DF : SF : VEGETARIAN

Serves 20-30

1 cup coconut oil

1 cup raw cacao powder

1 tablespoon vanilla extract

2 scoops vanilla protein powder (preferably vegan)

2 tablespoon maple syrup

1/2 cup raw almonds, roughly chopped

1/4 cup raw brazil nuts, roughly chopped

1/4 cup raw cashew nuts, roughly chopped

1/4 cup hemp seeds

Place coconut oil in a small saucepan over very low heat to melt. Once melted remove from stove and whisk through cacao, vanilla, protein powder and maple. Line a large loaf tin with greaseproof paper and sprinkle half the nuts and seeds on the base of the tin. Pour half the chocolate then repeat. Refrigerate 2 hours to set. Store in fridge or freezer up to 4 weeks.

 

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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