Fruity Strawberry Cake INGREDIENTSFor the whole cake420 g spelt flour type 630230 g erythritol180 g rapeseed oil240 ml soy milk4 eggs½ pck. baking powdera little vanilla flavouring 150 g strawberry jam2 Chiefs Protein Bar Strawberry200 g white chocolate50 g brittle150 g strawberriesStep 1/3:DoughFor the dough, mix all the ingredients together (420 g spelt flour type 630, 230 g erythritol, 180 g rapeseed oil, 240 ml soy milk, 4 eggs, ½ pck. baking powder, a little vanilla flavouring). Grease a 26 cm springform pan and pour in the batter. Bake at 180 °C for 40–50 minutes, then leave to cool well.Step 2/3:FillingDivide the cake with a knife into two parts and spread the bottom half with strawberry jam. Chop the Chiefs® Protein Bar Strawberry into cubes and spread on the cake base. Place the top half of the cake on top and press down.Step 3/3:ToppingMelt the chocolate in a bain-marie and pour over the cake. Chop the Chiefs® Protein Bar Strawberry into cubes and spread over the cake with the brittle. Quarter the strawberries and place them on the cake as a topping.Nutritional value per servingCalories: 398 kcal / Carbohydrates: 43 g / Protein: 10 g / Fat: 21 gMore recipesCookie Dough ParfaitPudding CakeCookie DoughQuark Bowl
Coffee Panna Cotta INGREDIENTSFor 3 servings250 ml soy cream2 tablespoons (date-) sugar1 flat tsp agar agar330 ml Chiefs Milk Protein Drink Coffee CountyVanillaStep 1/2:PreparationMix soy cream with agar agar and sugar and stir. Simmer for 1–2 minutes. Allow to cool slightly. As soon as the liquid is only lukewarm, stir in Chiefs Milk Protein Drink Coffee County and stir in a little vanilla.Step 2/2:Place it in the fridgePlace the panna cotta in the fridge overnight.Nutritional value per servingCalories: 214 kcal / Carbohydrates: 11 g / Protein: 10 g / Fat: 14 gMore recipesDalgona CoffeePeanut Butter Banana FrappéCookie Dough ParfaitChoco Tartelet
Cappuccino Choco Muffins INGREDIENTSIngredients for 6 muffins:50 g cocoa85 g deoiled almond flour150 g erythritol1 pinch of salt1 squeeze lemon juice1 tsp bicarbonate of soda70 g melted coconut oil4 eggs50 ml lactose free milk1 pinch of ground vanilla200 g dark chocolate400 g Chiefs® Protein Pudding Cappuccino2 tsp instant coffee powder60 g coffee beans for decorationStep 1/2:DoughMix all the ingredients (50 g cocoa, 85 g deoiled almond flour, 100 g erythritol, 1 pinch of salt, 1 squeeze lemon juice, 1 tsp bicarbonate of soda, 70 g melted coconut oil, 4 eggs, 50 ml lactose free milk, 1 pinch of ground vanilla) of the batter and fill the muffin cups. Bake in a preheated oven at 180°C for approx. 35 minutes.Step 2/2:ToppingMelt the chocolate in a bain-marie and leave to cool slightly. Stir in the protein pudding, coffee powder and sugar. Leave the cream to cool slightly in the fridge and then spread on the muffins. Sprinkle with coffee beans.Nutritional value per servingCalories: 464 kcal / Carbohydrates: 21 g / Protein: 23 g / Fat: 31 gMore recipesDalgona CoffeePeanut Butter Banana FrappéCookie Dough ParfaitChoco Tartelet
Vanillekipferl Parfait INGREDIENTSIngredients for 4 servings:350 g Chiefs Vanilla Drive Pudding 350 g low-fat quark (lactose free) 35 g Chiefs Whey Protein Vanilla1/2 tsp. “Spekulatius” spice150 g “Vanillekipferl” biscuits or alternatively: selfmade reduced-calorie “Vanillekipferl” (see recipe below*)360 g apple sauceStep 1/2:Prepare the doughMix the pudding with the quark, protein powder and “Spekulatius” spice. Crush 100 g “Vanillekipferl” biscuits and fold into the quark cream.Step 2/2:Layer the glassesAlternate 1 layer of vanilla cream and 1 layer of applesauce (total approx. 5 layers). Sprinkle crumbled “Vanillekipferl” biscuits on top.* Option: instead of using normal “Vanillekipferl”, you can also bake calorie reduced “Vanillekipferl”:Mix 75 g spelt flour, 30 g erythritol, ½ egg yolk, 65 g low fat butter and 10 g vanilla pudding powder. Form “Vanillekipferl” from the dough and bake them at 180 °C for 15 minutes. Then roll in powdered sugar erythritol.Nutritional value per servingCalories: 408 cal / Carbohydrates: 34 g / Protein: 29 g / Fat: 17 gCharacteristicLactose-free, vegetarian, no added sugarMore recipesCookie Dough ParfaitCookie DoughCarrot BarsApple Chia Pudding
Cookie Dough Parfait INGREDIENTSIngredients for 4 servings:1 can of chickpeas (240 g drained weight)90 g Chiefs Whey Protein Vanilla65 g peanut butter3 g salt10 g erythritolVanilla60 g white sugar-free chocolate drops400 g Chiefs Protein Pudding Vanilla Drive400 g low-fat quark150 g strawberries (for the decoration)Step 1/3:Cookie doughRinse the chickpeas with water. Then blend with Whey (50 g), peanut butter, salt, erythritol and vanilla. Fold in the chocolate drops.Step 2/3:CreamMix the pudding, low fat quark and Whey (40 g) together.Step 3/3:Form & serveForm small balls from the Cookie Dough and fold them into the cream. Serve the cream with fresh strawberries.Nutritional value per servingCalories: 468 cal / Carbohydrates: 28 g / Protein: 49 g / Fat: 18 gCharacteristicVegetarian, no added sugarMore recipesVanillekipferl ParfaitCookie DoughCarrot Bars Apple Chia Pudding
Choco Tartelet INGREDIENTSIngredients for 4 pieces:200 g spelt flour40 g erythritol powdered sugar100 g coconut oil + 10 g for greasing1 pinch of salt15 g cocoa powder45 g dark chocolate500 g Chiefs Protein Pudding Choco Mountain60 g hazelnutsStep 1/4:Prepare the doughMix spelt flour, erythritol powdered sugar, coconut oil, salt and cocoa powder to prepare the dough.Step 2/4:Tartlet moldsGrease four 12 cm tartlet molds with a little coconut oil. Roll out the pastry and press into the molds. Prick several times with a fork. Bake the tartlets for approx. 12–15 minutes at 180 °C and then leave to cool.Step 3/4:FillingMelt 15 g of chocolate and coat the bottoms of the tartlets to prevent them from becoming soggy. Fill with protein pudding.Step 4/4:DecorateChop the hazelnuts and 30 g of chocolate and decorate the tartlets with them.Nutritional value per servingCalories: 672 cal / Carbohydrates: 45 g / Protein: 22 g / Fat: 44 gCharacteristicVegetarianMore recipesChocolate SoufflePudding CakeCarrot BarsCappuccino Choco Muffins
Pudding Cake INGREDIENTSIngredients for 10 servings:170 g pitted Medjool dates240 g black beans (can)2 bananas (approx. 190 g)50 g baking cocoa75 g peanut butter1 egg30 g coconut flour2 tsp baking powder5 g coconut oil for greasing300 g strawberries + 200 g for decoration100 ml milk (lactose-free)1–2 tbsp erythritol15 g agar agar650 g Chiefs Protein Pudding Choco MountainStep 1/3:Prepare the baseLet dates soak in boiling water. Mix the dates, beans, bananas, baking cocoa, peanut butter, egg, baking powder and coconut flour in a blender. Spread the batter into a 20 cm springform pan that has been greased with coconut oil and place in a preheated oven at 175 °C top/bottom heat for approx. 35 minutes. Then leave to cool.Step 2/3:ToppingCut the strawberries in half and place on the bottom of the cake base. Bring the milk to the boil. Stir in agar agar and heat for about 2 minutes, stirring. Turn the heat off, stir in the pudding and sweeten with erythritol to taste. Then place the cake in the fridge for a few hours to set.Step 3/3:DecorateDecorate the cake with strawberries and serve.Nutritional value per servingCalories: 249 kcal / Carbohydrates: 29 g / Protein: 13 g / Fat: 8 gCharacteristicVegetarian, lactose-free, gluten-free, no added sugarMore recipesChoco TarteletChocolate SouffleCarrot BarsCappuccino Choco Muffins
Strawberry Mousse INGREDIENTS For 1 serving:4 sheets of white gelatine5 tablespoons of milk (lactose-free)1 bottle of Chiefs Protein Drink Strawberry2 egg whites2 tablespoons of erythrit250 g of strawberriesStep 1/2:Prepare the mousseSoak the gelatine in cold water. Heat the milk in a pot and dissolve the squeezed gelatine in it while stirring. Remove the pot from the heat and stir in the bottle of Chiefs Protein Drink Strawberry. Allow the mixture to cool in a cold water bath while stirring. When the mixture begins to set, beat the egg whites with erythritol until stiff. Fold the egg white mixture into the stiffening mixture. Pour the mousse into small bowls and leave to set overnight in the refrigerator.Step 2/2:Prepare the strawberry saucePuree half of the strawberries and pass them through a sieve. Chop the other half into halves or quarters. Serve the mousse with the pureed and chopped-up strawberries.Nutritional value per servingCalories: 314 kcal / Carbohydrates: 22 g / Protein: 40 g / Fat: 5 gCharacteristicVegetarian, lactose-free, gluten-free, no added sugarMore recipesStrawberry Overnight OatsFruity Strawberry CakeBlueberry Banana BowlQuark Bowl
Peanut Butter Banana Frappé INGREDIENTSFor 2 servings:1 banana (approx. 110 g)1 bottle Chiefs Protein Drink Coffee County1 tbsp peanut butter (approx. 40 g)Ice cubesStep 1/3:Freeze the bananaFreeze the banana overnight in the freezer.Step 2/3:BlendBlend Coffee County with frozen banana and peanut butter.Step 3/3:ServeServe frappé with ice cubes.Nutritional value per servingCalories: 253 kcal / Carbohydrates: 16 g / Protein: 19 g / Fat: 12 gCharacteristicVegetarian, lactose-free, gluten-free, no added sugarMore recipesDalgona CoffeeChoco Banana CrêpesCookie DoughCappuccino Choco Muffins
Quark Bowl INGREDIENTSIngredients for 2 servings:250 g low-fat quark25 g Chiefs Whey Protein VanillaSome water2 Protein Bars Crispy CookieFresh fruit (e.g. 50 g strawberries, 50 g blueberries, 50 g banana)1 tbsp almond butterStep 1/3:CreamMix quark with protein powder and a little water to a creamy mixture.Step 2/3:ToppingChop the protein bars into small cubes and fold into the cream.Step 3/3:ServeServe the quark cream with fruit and almond butter.Nutritional value per servingCalories: 424 kcal / Carbohydrates: 36 g / Protein: 47 g / Fat: 13 gCharacteristicNo added sugarMore recipesBlueberry Banana BowlStrawberry Overnight Oats Cookie Dough ParfaitDalgona Coffee
