Recipes
Decadent Peruvian Panna Cotta
This recipe was adapted from and inspired by Sheridan Joy's Panna Cotta.It's chocolatey, decadent and creamy yet incredibly light. Prep time: 5 minutesCook time: 5 minutesServes: 2 You'll need: 3 tablespoons of Natural Australian Gelatin 100ml of room temperature water 400ml (one can) of organic coconut cream (check for no gums) 3 tablespoons of MCT Oil (ensure a creamier consistency) 2 tablespoons of Collagen + Peruvian Superblend 2 tablespoons of Organic Cacao Powder 3 tablespoons of Organic Coconut Sugar 2 Organic Mushroom Superblend Capuslues Cacao Nibs for Garnish Instructions: 1. Bloom the gelatin by adding it to 100ml of room temperature water. 2. Pour Organic Coconut Cream & MCT Oil into a saucespan, and place on the stove over a medium heat. 3. Add Organic Cacao Powder, Organic Coconut Sugar, Collagen+ Organic Peruvian Superblend and empty the Organic Mushroom Superbelnd Capsules into the mixture. Stir together until well combined. 4. Add the bloomed gelatin into the mixture and mix together over a lower heat until everything is seamlessly combined. 5. Pour into a serving dish and allow to set in the fridge for approximately 1 hour. Watch us make it on instagram: View this post on Instagram A post shared by Gelpro Australia (@gelproaustralia)
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Pink Lemonade Chu Chu's
Recipe by Life of Pie Ingredients 250g organic cashews (activate them if you have gut issues) 2 cups collagen powder 1/2 cup lemon juice (2 lemons juiced) Zest of 2 lemons 3/4 tsp organic beetroot, strawberry or raspberry powder 4-6 drops quality lemon essential oil (optional, although it helps to enhance the lemon flavour) 2 Tbsp coconut oil 1/4 - 1/3 cup of powdered Lakanto to taste (start with 1/4 cup and add more in if desired) 2 tsp ginger powder (optional) 1 tsp ashwagandha powder (optional) Instructions Add the cashews, 1 cup collagen, ginger and ashwagandha (if adding these in), 1/4 cup lakanto and beetroot or berry powder to your thermomix bowl or food processor. Blitz the mixture together until it resembles a flour. Add in the coconut oil, lemon juice and another 1/2 cup of collagen. Blend until combined. Scrape down the sides of the bowl. Taste the mixture, add a touch more powdered lakanto if desired. Add in a few drops of the lemon essential oil and the remaining collagen powder. Re-blend until it reaches a very thick, sticky mix. Scoop the mixture into a pre-lined container. Place in the freezer to set. When it’s ready, thaw the chu chu slab for 3-5 minutes, slice and serve. Store in the freezer as it melts very quickly.
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PEANUT BUTTER AND CACAO FUDGE
Here at Gelpro, we are big fans of Keep It Simple Shani and her every day, simple, health conscious recipes! One of our favourites is her PEANUT BUTTER & CACAO FUDGE.. Must we say more 🤤 Ingredients 1⁄2 cup peanut butter 1⁄2 cup coconut oil Pinch salt 1⁄4 cup cacao powder 1 teaspoon gelatin 1/3 cup rice malt or xylitol Method Melt all ingredients (except crushed peanuts and cacao) in a saucepan over a low heat. Spoon out a small amount of the peanut mixture into the silicone ice cube tray moulds. Place in the freezer to set for 20 mins or until a firm surface has been formed. Add the cacao to the remainder of the mixture, and then evenly pour out the mixture on top of the peanut base. Place in freezer to set. Roughly 1 hour.
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SUPER LOADED CHOCOLATE BARK
SUPER LOADED CHOCOLATE BARK Makes roughly 7 x 10 inch slab Ingredients: 200 g dark chocolate chopped 30 grams cacao butter 1 teaspoon of raw honey 1 teaspoon of vanilla 1 tablespoon of Peptipro Supergreens Collagen Handful of goji berries Handful of whole almonds (preferably activated) Handful of flaked coconut Sprinkle of bee pollen Method: Line a tray with baking paper. Melt the dark chocolate in a bowl over a pan of gently simmering water. Do not let water into the chocolate. Melt the cacao butter in the same way. Remove and allow to cool down a little then add the honey, vanilla and Peptipro Supergreens Collagen powder to the melted cacao butter and stir with a spoon until well incorporated. Set aside until required. Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it out into a rough rectangle shape. Scatter with almonds, goji berries, coconut flakes, and bee pollen. Spoon, dollops of green chocolate on top of the fruit and nuts. Add more nuts and seeds into the green chocolate to complete. Set aside to set then snap apart or use a sharp knife to chop the slab into pieces. Store in an airtight container for up to 2 weeks.
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CACAO PANACOTTA
CACAO PANACOTTA PEPTIPRO COLLAGEN HYDROLYSATE BEEF GELATIN Serves 2 Gluten Free | Dairy Free | Refined Sugar Free Ingredients: 400ml can Coconut Milk 4 teaspoons Raw Cacao Powder ½ teaspoon Vanilla essence 4 tablespoons Rice Malt syrup 4 teaspoons Peptipro Collagen Hydrolysate Beef Gelatin Handful of hazelnuts to serve Handful of Coconut Flakes to serve Handful of Raspberries to serve Recipe: Pour coconut cream into a small saucepan and place over a low heat. Add gelatin, rice malt, cacao powder & vanilla essence - whisk to combine. Continuously whisk with slow motions for 3 minutes until there are no more lumps. Pour into serving glasses or moulds and place in fridge to set. Top with some fresh berries, hazelnuts & coconut flakes.
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RAW MULBERRY SLICE
Ingredients Base: 3⁄4 cup raw cashews 1⁄2 cup pecans 1⁄4 cup dried mulberries 1 tablespoon of coconut oil Peruvian Blend Filling: 1 cup of raw cashews (presoaked and strained) 1 cup canned coconut cream (leave behind the coconut water) 2 teaspoons of vanilla 1/3 cup of Peptipro Peruvian Superblend 1⁄4 cup of coconut oil, melted 1 tablespoon of raw honey 1⁄2 teaspoon of cinnamon + extra to sprinkle 1⁄4 teaspoon of salt 1⁄4 cup of dried mulberries + extra to decorate Method Base: Grease an 8” pie plate or spring-form pan with coconut oil. Blend all base ingredients in a food processor into a ne, sticky crumble. Transfer the mixture to the prepared tin and press down firmly with the back of a spoon to form an even base. Refrigerate the base while working on the filling. Peruvian Blend Filling: Soak the cashews in water with half a teaspoon of salt for 3 hours. Then drain and rinse. In a food processor, blend the cashews and coconut cream into a smooth consistency. Add the remaining ingredients and blend. Transfer the filling mixture onto the prepared base and spread to level out the top. Sprinkle with dried mulberries and a light dusting of cinnamon Refrigerate for 2-3 hours to set firm before slicing. Store refrigerated! ENJOY!
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COCONUT, MACADAMIA & SESAME PROTEIN MUFFINS
Coconut, Macadamia & Sesame Protein Muffins Makes 12 Ingredients 1 cup macadamia nuts roughly chopped 1 cup desiccated coconut 1/2 cup coconut flour 3/4 cup raisins 3/4 teaspoon carb soda 1/3 cup sesame seeds 1 tablespoon of chia seeds 1/3 cup Peptipro Collagen Hydrolysate powder 4 eggs 2 teaspoons vanilla 1/3 cup of honey 1/2 cup (100 grams) coconut oil 3/4 cup coconut milk 1/2 teaspoon apple cider vinegar pinch salt Method: 1. Preheat the oven to 160 degrees Celsius 2. Line a muffin-baking tray with paper muffin liners 3. Melt the coconut oil in a small saucepan then add the raisins to soften. 4. Grind the nuts and seeds in a food processor then add all the ingredients and process until a smooth but slightly grainy batter. 5. Spoon the batter into the prepared muffin trays and bake for 20 minutes. Store the muffins airtight for up to one week! Don't eat them all at once like we do!
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Espresso Fudge Brownie with Collagen Hydrolysate Gelatin
Espresso Fudge Brownie with Collagen Hydroylsate Gelatin ½ cup almond meal ¼ cup coconut flour 1 ¼ cup cacao 1/3 cup Peptipro Collagen Hydroylsate beef gelatin 1 cup coconut sugar ¼ teaspoon salt ½ teaspoon bicarb soda ½ cup strong coffee ½ cup (120 grams) coconut oil melted 4 eggs 1 tablespoon of vanilla ½ cup walnuts for decoration (optional) Preheat oven to 170 Degrees Celsius Line 8” x 8” cake tin with baking paper Place all the ingredients (except walnuts) into a food processor and blend until a smooth creamy chocolate batter. Pour the batter into the prepared tin. Decorate with walnuts Bake for approx. 15 minutes. The brownie is best slightly undercooked. Allow to cool before slicing.
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