Myprotein® is an award-winning sports nutrition producer and Europe’s leading online sports nutrition brand.
They are respected for their commitment to product quality, value for money and customer service.
The company prides itself in locating only the finest quality ingredients and impressively high quality control standards which includes independently conducted micro-biological tests.
The products are competitively priced, the same as or cheaper than the leading high street brand.
I was surprised with some delicious products to try. I tried the peanut butter with no added salt, sugar or palm oil, just pure peanut goodness; the deliciously whole Brazil nuts and the impeccably delicious dried coconut slices.
The best bit? Myprotein® are giving away a tub of their Coconpure Organic Virgin Coconut Oil to a lucky UK reader!
Now, for some treats that would make fabulous Christmas gifts with that extra homemade love.
Sugared Brazil Nuts:
Adapted from my Layered Coconut Mousse
- 400g/3 cups raw Brazil nuts (or other raw nuts)
- 280g/2.5 cups coconut or unrefined brown sugar
- 1 tsp vanilla extract
- 8 tbsp water
- Mix together the nuts and sugar in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and coat each nut. Add the vanilla and water a tbsp at a time to help all the nuts coat in the sugar.
- When caramelised and golden, pour the nuts onto some parchment paper and leave to cool. Once cool, roughly chop the nuts.
Adapted from Sarah Lynn Smile
- 200g/ 2 cups dried coconut
- 60ml/1/4 cup coconut oil, melted
- 60ml/1/4 cup maple syrup
- 2 tablespoons coconut flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 100g/2/3 cup vegan dark chocolate
- Blitz together all ingredients except the chocolate until the coconut has become buttery and a sticky dough is formed.
- Chill the mixture whilst you melt the chocolate over a double boiler and get a tray lined with non stick parchment ready.
- Roll teaspoons of the coconut mixture into balls, sit it on a fork and dunk in the melted chocolate. Lift out and allow the excess chocolate to drip off then use a second fork to place the ball on the parchment.
- Continue until all the mixture is used up and leave to chill for the chocolate to harden. Store in the fridge.
Panforte Rocky Road Truffles:
- 200g/1 1/3 cups dark chocolate chunks or chips
- 4 tbsp/1/4 cup natural peanut butter (or almond butter)
- 75g (approx. 8) vegan amaretti cookies (use another cookie if you can’t find/make vegan amaretti)
- 4 tbsp/1/4 cup dried figs (or dried cherries, cranberries or raisins)
- 4 tbsp/1/4 cup salted peanuts or almonds
- Cocoa powder
- Melt together the chocolate and peanut butter in a double boiler until smooth.
- Crumble in the cookies and chopped fruit and nuts and pour into a bowl and leave to cool.
- Place in the fridge for at least a couple of hours to firm up before rolling into rough truffles and rolling in cocoa.
Tropical Chocolate Bark:
- 400g/2 2/3 cups dark chocolate
- 50g/1/3 cup dried pineapple
- 100g/1 cup dried coconut
- Melt the chocolate and pour into a line 9 x 9 pan, scatter over the pineapple and coconut. Chill until form then crack into uneven shards
White Chocolate Coconut Clusters:
- 400g/2 2/3 cups vegan white chocolate
- 200g/2 cups dried coconut
- Melt the white chocolate over a double boiler. Stir through the coconut then drop heaped teaspoons onto parchment paper and leave to set.