3 pitted Medjool dates 85g dried mango, finely chopped 40g oats (use gluten free if preferred) 90g almonds 25g vanilla flavour whey or rice protein powder (optional) 30g unsweetened coconut flakes 1 tsp vanilla extract 1 tsp ground cinnamon 2 tsps chia seeds a pinch of sea salt 40ml cold water or milk of your choice Makes 9 bars Per bar: 160 calories 8g fat 16g carbs 6g protein Line the base of a 15x15cm baking tin with baking paper. Place the mangos and dates in a food processor or high speed blender and process until broken up into a chunky paste. Transfer the mixture to a large bowl. Place the almonds and oats in the food processor / blender and process until mixture is crumbly. Transfer the mixture to the bowl. Add the remaining ingredients to the bowl, except for the water/milk, and stir to combine. Add the water/milk, a little at a time, and combine well until sticky. Transfer the mixture to the tin and flatten down firmly. Refrigerate for 30 minutes or until firm. Cut into 9 bars. Serve. Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.

1 small ripe banana 100g oats (use gluten free if preferred), finely ground in a blender 40g vanilla flavour whey or rice protein powder (optional) 30g maple syrup (or use sweetener of your choice) 40g coconut oil, melted 2 eggs 1 egg white 60g pitted dates, blended into a paste A pinch of baking powder 60g tahini, stirred well 50g dark chocolate (minimum 70% cocoa), cut into small chunks Makes 9 squares Per square: 229 calories 13g fat 19g carbs 9g protein Preheat oven to 175 ̊C/350 ̊F. Grease a 15x15cm baking tin with coconut oil and line the base with baking paper. Place the banana in a large bowl and mash well until smooth. Add the remaining ingredients and stir well. Transfer the mixture to the baking tin. Spread evenly to cover the base of the tin. Bake for 20-25 minutes or until firm to the touch. Allow to cool then cut into 9 squares. Store any leftovers in an airtight container for up to 3 days or freeze on same day.

160g Greek yogurt (use dairy free if preferred) 20g vanilla flavour whey or plant-based protein powder ½ tsp ground cinnamon ½ tsp sea salt 60g frozen mango chunks 50g frozen raspberries to serve: 10g frozen raspberries ½ tsp desiccated coconut Serves 1 Per serving: 270 calories 30g protein 33g carbs 2g fat Place all of the ingredients in a blender jug, expect for the raspberries. Blend well until creamy. Transfer half of the mixture into one half of a serving bowl. Add 50g raspberries to the blender jug and blend until smooth. Pour the mixture into the other half of the bowl. Decorate with a few extra frozen raspberries and a sprinkle of desiccated coconut. Consume immediately.

180g Medjool dates, pitted 100g peanut or almond butter 100g walnuts, chopped 30g cocoa powder 1 tsp ground cinnamon ½ tsp sea salt 1 tsp vanilla extract 30g dark chocolate chips Makes 11 balls Per ball: 196 calories 4g protein 18g carbs 12g fat Place all of the ingredients into a food processor, except for the chocolate chips. Blend until combined. If the mixture is too dry, add a small amount of cold water.
 Stir in the chocolate chips. Roll the mixture into 11 balls. Store any leftovers in an airtight container and refrigerate for up to 4 days.

200g honeydew melon, cut into chunks 250g Greek yoghurt (use dairy free if preferred) for the nut topping: 1 tbsp butter 1 tbsp honey 30g pistachios ½ tsp ground cinnamon Serves 2 Per serving: 262 calories 14g fat 22g carbs 12g protein Melt the butter in a saucepan over a low heat. And the honey, nuts and cinnamon and stir well. Cook for 2 minutes, stirring occasionally. Spread the nuts onto a tray lined with baking paper and leave for 5 minutes. Sprinkle the nuts over the yoghurt. Serve with the melon. Store any leftover nuts in an airtight container for up to 1 week. Store any leftover melon in an airtight container and refrigerate for up to 3 days.

300g frozen Black Forest fruit 100ml unsweetened almond milk 20g honey ½ tsp xanthan gum Serves 3 Per serving: 81 calories 1g protein 17g carbs 1g fat Place all of the ingredients in a blender, and blend well for 2 minutes, or until creamy. Pause and scrape down the sides if required. Serve immediately or freeze until ready to serve. Tip: To turn this into ice cream, add 100g Greek yoghurt before blending. Store any leftovers in an airtight container and freeze for up to 2 weeks.

120g Greek yoghurt (use dairy free if preferred) 20g peanut or almond butter 1 tsp vanilla extract 2 tbsps chia seeds for the top layer: 340ml unsweetened almond milk 25g cocoa powder 25g ground flax seeds 30g chocolate or vanilla flavour whey or rice protein powder 1 tbsp maple syrup Serves 2 Per serving: 391 calories 28g protein 27g carbs 19g fat Place the yoghurt, vanilla extract and peanut butter in a bowl. Stir well. Spoon into 2 serving bowls or dessert glasses. Place the top layer ingredients in a blender and blend well until smooth. Stir in the chia seeds and leave to stand for 10 minutes. Stir again then pour over the bottom layer. Serve. Cover any leftovers and refrigerate for up to 2 days.

30g honey 10g cocoa powder 20g chocolate or vanilla flavour whey or rice protein powder 40g oats (use gluten free if preferred) 2 tsps orange zest, finely grated 90g smooth peanut butter 1 tbsp freshly squeezed orange juice 15g dark chocolate chips Makes 7 energy balls Per energy ball: 144 calories 7g protein 11g carbs 8g fat Place all of the ingredients in a blender or food processor, except for the chocolate chips. Blend well until combined. Add water whilst blending if the mixture is too dry. Add 1-2 tbsps ground oats if the mixture becomes too wet. The consistency should be slightly tacky. Stir in the chocolate chips. Roll into 7 balls. Refrigerate for 30 minutes. Serve. Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze on same day.

40g pitted Medjool dates, finely chopped 25g smooth almond butter 50g cocoa powder 20g coconut oil, melted 40g tahini 30g honey or maple syrup ½ tsp sea salt Makes 8 bars Per bar: 128 calories 3g protein 11g carbs 8g fat Line the base of a loaf tin with an oversized sheet of baking paper (large enough to cover the bars). Place the ingredients in a large bowl and stir until well combined. The mixture should 
resemble a thick dough. If it’s too runny, stir in some more cocoa powder. Transfer the mixture to the tin. Fold the excess sheet of baking paper over the mixture and press down into the base of the tin. Flatten the surface of the mixture using your hands. Uncover the mixture and neaten up the edges of the bars with a spatula. Cover and refrigerate for 2 hours or until firm. Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.