Many of us enjoy a little post-dinner treat but often end up feeling guilty when we break into that tub of ice cream or chocolate bar. Well, we’re pleased to bring you three healthy dessert recipes with a protein boost from premium nutritional supplement brand, Nuzest. The best part? They’re all guilt-free! And easy to make.
But before we bring you the tasty goods, we’d thought we’d introduce you to the brand behind these delicious healthy dessert recipes.
Who are Nuzest?
Nuzest was founded by father, Trevor Bolland, and daughter, Monique Bolland after she was diagnosed with multiple sclerosis at the tender age of 23.
In an effort to help find a solution, Trevor went on an international search with neurologists, nutritionists and naturopaths to discover that good nutrition and a healthy, balanced lifestyle was a critical key to managing the disease.
From his research, Trevor ended up developing Nuzest to help others easily obtain the vitamins, minerals and nutrition that they need in their diet.
Nuzest is now a leader in plant-based nutritional supplements. Led by nature and backed by science, the Nuzest Protein and Greens range is 100% natural, vegan, paleo-friendly (lectin-free) and allergen-free. They contain absolutely no lactose, gluten, dairy, soy, nuts or GMOs. Just powerful, nutrient-packed formulas for a stronger, brighter, more active you!
Quality without compromise – that’s Nuzest’s promise. Quick, convenient and trustworthy, Nuzest products are designed to give your body what it needs to balance the demands of a busy life.
Now you know what Nuzest’s all about, it’s time to discover some mouth-watering dessert recipes you can make using the brand’s premium nutritional supplements!
3 healthy dessert recipes
Vanilla Matcha Nice Cream
- 2 x frozen bananas (chop into small pieces and freeze overnight for best results)
- ½ cup coconut water
- ½ cup English spinach
- ½ avocado
- 2 scoops (1 serve) of Nuzest Clean Lean Protein Functional Flavours Vanilla Matcha
Method:
Add frozen bananas to your food processor, slowly adding your coconut water if needed (this usually depends on the strength of your food processor).
Once the bananas are light and whipped, add the avocado, baby spinach and protein and blend again.
Toppings:
- Honeydew melon balls
- Kiwi fruit stars
- Buckinis (for an extra crunch and additional source of complete vegan protein)
- Hemp seeds (for another amazing high protein nutty flavour)
Pre-workout Raw Coffee Donuts
Donut ingredients:
- 1 ½ cup almond meal
- ¾ cup soft pitted Medjool dates
- 2 tablespoon raw extra virgin organic cold pressed coconut oil melted*
- 1 teaspoon vanilla bean extract
- 1 serve Nuzest Clean Lean Protein Coffee Coconut
- 1 shot of espresso mixed with hot water
- Pinch of salt
Donut method:
Blend ingredients and press into donut moulds. Freeze for a minimum of two hours.
Glaze ingredients:
- ½ cup raw extra virgin organic cold pressed coconut oil melted*
- 1½ scoops protein
- 1 tablespoon maple syrup
Glaze method:
Whisk together until combined and then let cool for approximately 10 minutes. While it’s cooling, pop your frozen donuts out of the mould and put onto a cake-cooling rack ready for glazing.
When the glaze has thickened, drizzle it slowly over the donuts, one at a time. Before the glaze solidifies, sprinkle some finely-chopped coconut chips on the top so they stick. Store in your freezer for up to two weeks.
*to ensure this recipe can be considered raw, don’t heat your coconut oil above 40 degrees Celsius.
Creamy Chai Turmeric Cups
These silky-smooth raw chai turmeric and macadamia cups are a healthy protein snack disguised as pure indulgence.
Serves: 12
Base ingredients:
- ¾ cup coconut flour
- ½ cup walnuts blitzed until fine
- 3 tbsp coconut oil, melted
- 2 scoops Nuzest Chai Turmeric & Maca Clean Lean Protein
- 1 tsp cinnamon
- 2 tbsp pure maple syrup
- ½ tsp turmeric
Filling ingredients:
- 1 cup mixed cashews & macadamias, soaked overnight
- 1 can coconut cream
- 1 scoop Nuzest Chai Turmeric & Maca Clean Lean Protein
- ½ tsp turmeric
- 1/3 cup coconut oil, melted
Method:
Blend all base ingredients in a food processor. Press the mixture very firmly into a small cupcake mould so they won’t crumble.
Freeze for 2 hrs (minimum) and then blend all filling ingredients in a food processor until smooth (appox. 3 minutes). Remove bases from freezer and pour the filling into the moulds.
Sprinkle cinnamon and pepitas on top (optional). Cover in cling wrap and put back into the freezer for 2 hours (minimum).
A treat from Nuzest
Want to have a go at making the above recipes yourself? Get 20% off nuzest.com.au using the code BOODY20
On Instagram? Follow both @nuzest.aus and @boodyecowear to be in for the chance of winning $200 worth of Nuzest product and a $200 Boody eGift Card! Offer ends midnight June 3rd.⠀
