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Prep
1h
Ingredients
Method
Nutrition
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Step 1
Combine the wet ingredients in a large mixing bowl.
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For
20
M
I
Wet ingredients:
50
g
Smooth almond butter, I use pip & nut which is quite runny
50
ml
Maple syrup
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Per Serving
Calories
102kcal
Fat
7g
Carbs
6g
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You can add extra splashes of milk until it's the right consistency if needed - some peanut butters and protein powders will create slightly different textures.
If you need to swap nut butter, I’d go for tahini or another seed butter will work.
If you need to swap ground almonds, I'd swap for ground oats or even swap some for the some flaxseed too.
They should last up to 5 days in an airtight container in the fridge.
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Prep
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Combine the wet ingredients in a large mixing bowl.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
20
M
I
Wet ingredients:
50
g
Smooth almond butter, I use pip & nut which is quite runny
50
ml
Maple syrup
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
102kcal
Fat
7g
Carbs
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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You can add extra splashes of milk until it's the right consistency if needed - some peanut butters and protein powders will create slightly different textures.
If you need to swap nut butter, I’d go for tahini or another seed butter will work.
If you need to swap ground almonds, I'd swap for ground oats or even swap some for the some flaxseed too.
They should last up to 5 days in an airtight container in the fridge.
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Made it?
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