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SNACKS

HOMEMADE HIGH PROTEIN BAR
BARRITA CASERA ALTA EN PROTEÍNA
8 servings

2 bananas (240 g) cut into slices
2 scoops Lupine Protein Cocoa protein
120 ml unsweetened almond drink
¼ cup (30 g) chopped peanuts
75 gr chocolate 80% cocoa

Line a baking tray with baking paper.

Place the banana slices on the tray next to each other, cover with another piece of paper and flatten with the base of a glass. Remove the paper.

Mix the vegetable drink with the protein, combining well. Spread over the bananas.

Scatter the chopped peanuts over the protein mixture.

Melt the chocolate in the microwave or in a small saucepan and pour over the peanuts.

Place in the freezer for 30 minutes. Take out and ready to enjoy!

Per portion  70 gr app
Cal: 136.9 P: 8.4 F: 7.7 Cb: 13

ICED COOKIES DIPED IN CHOCOLATE
GALLETAS HELADAS BAÑADAS EN CHOCOLATE
20 servings

1 cup plain fat-free unsweetened Greek yogurt
½ cup blueberries (optional)
1 ½ tbsp hydrolyzed collagen
1 cup 70% cocoa chocolate to melt

Prepare a cookie sheet with parchment paper.

In a bowl, mix the yogurt, blueberries and collagen until well combined.
With a spoon, shape it into balls or cookies on the tray. Place in the freezer for about 20 minutes.

Then melt the chocolate in the microwave or in a bain marie. Dip the cookie into the chocolate using 2 spoons, take it out and repeat the same with the rest of the cookies. Place in the refrigerator for 20 more minutes. Take out and enjoy.


Per portion 25 gr app
Cal: 54.9 P: 3 G: 4.3 Cb: 4.9

Per serving without blueberries  21 gr app
Cal: 52.7 P: 2.9 G: 4.3 Cb: 4.3

ANTI-ANXIETY DESSERT
POSTRE ANTI-ANSIEDAD
1 serving

180 ml unsweetened almond milk
3 tbsp chia
1 tbsp plain unsweetened fat-free Greek yogurt
2 strawberries
25 g ground frozen berries
vanilla essence to taste
stevia powder to taste

Add the chia and Stevia to taste to almond milk, stir and place in the refrigerator to thicken.

In a glass or bowl, pour the frozen fruit, then the chia mixture, then the yogurt and garnish with the fresh strawberries.

Per portion
Cal: 265      P: 9.1 F: 14.1 Cb: 26.1

BERRIES PROTEIN JELLY
JALEA PROTEICA DE BERRIES
2 servings

1 cup of berries
2 cups of boiling water
200 g plain unsweetened fat-free Greek yogurt
30 g unflavored gelatin
stevia powder to taste

Mix everything in a blender and pour into a serving bowl. Refrigerate until firm and enjoy.

Per portion 140 gr
Cal: 79.5   P: 11.1     F: 0.4 Cb: 6.8

CHOCOLATE BANANA GIANT COOKIE
GALLETON DE CHOCOLATE Y PLATANO
1 serving

1 brown rice cake
1 tbsp unsalted peanut butter
10 gr dark chocolate chips
5 thin banana slices

Spread the peanut butter on the rice cake and top with the banana slices. Melt the chocolate chips in the microwave and pour it over the cookie. Refrigerate a few minutes until chocolate is set.

Per portion 60 gr app
Cal: 218.7 P: 5.8 F: 10.8 Cb: 26

EXPRESS COCONUT DESSERT
POSTRE DE COCO EXPRESS
1 serving

1 tbsp whole oat 
100 gr plainl fat-free unsweetened Greek yogurt 
1 tbsp unsweetened coconut milk 
2 tsp stevia powder or to taste
¼ tsp coconut essence
1 tbsp grated coconut

In an individual well place the oat. Then in a small bowl mix the yogurt with the coconut milk, stevia and coconut essence. Pour over the oat and top with grated coconut. Refrigerate 30 minutes.

Per portion 120 gr app
Cal: 143.6 P: 12.2 F: 6.4 Cb: 10.6

CHOCOLATE COCONUT MACAROONS
MACARRONES DE CHOCOLATE Y COCO
16 servings

1 ½ cup grated coconut 
½ cup unsweetened coconut milk 
1 medium banana
3 tbsp unsweetened cocoa powder
1 tbsp stevia powder or to taste
1 tsp coconut essence (optional)
½ tsp baking powder
40 gr unsweetened chocolate chips

Preheat the oven to 350º F. Line a baking sheet with parchment paper.

In a bowl, beat the banana and coconut milk with an immersion blender until smooth. Then add the rest of the ingredients and stir to integrate.

With your hands or a spoon, form balls and put them on the tray. Bake for about 8 minutes. Take out and let cool.

Melt the chocolate in the microwave and pour in a stream over the cookies.

Per portion 25 gr app
Cal: 86.6      P: 1.1 F: 7.1 Cb: 6

SNICKERS
SNICKERS CODIGO
1 serving

1 brown rice cake
½ tbsp unsalted peanut butter
½ tbsp unsalted chopped peanuts
10 gr unsweetened chocolate chips

Cut the cake into 3 long rectangles. Spread the peanut butter over them. Divide the chopped peanuts among them. Melt in microwave the chocolate chips for about 30 seconds at 50% (time will depend on the power of your microwave) and brush the rice rectangles covering them. Refrigerate until chocolate sets.

Per portion 30 gr app (3 pieces)
Cal: 173.7 P: 4.7 F: 9.3 Cb: 18.0

CHOCOLATE PEANUT BUTTER CAKE
QUEQUE DE CHOCOLATE Y MANTEQUILLA DE MANI
10 servings

130 gr almond flour (1 1/3 cups) or 1 1/3 cups oat flour (160 gr)
20 g unsweetened cocoa powder
2 tsp baking powder
¼ tsp sea salt
45 gr dark chocolate chips
40g coconut oil
5 tbsp stevia powder or to taste
2 eggs
¼ cup unsweetened almond milk
TOPPING
½ cup unsalted peanut butter
½ tbsp chopped unsalted peanuts
½ tbsp dark chocolate chips

Preheat the oven to 350º F. Line a bread pan with baking paper.

In a bowl mix the flour, baking powder, salt, cocoa and chocolate chips.
Add the oil, stevia, eggs and almond milk. Stir to integrate all the ingredients.

Pour the mixture into the pan and bake for 25-35 minutes or until a toothpick inserted comes out clean. Remove from the oven and let rest in the pan for 10 minutes and unmold. Then let cool on a rack.

For the topping place the peanut butter  in a small bowl, heat a bit in microwave to soften if necessary, then cover the cake with this. Garnish with peanuts and chocolate chips.

Per serving with almond flour 60 gr app
Cal: 250.1 P: 8.3 F: 21.5 Cb: 10.3

Per serving with oatmeal 60 gr app
Cal: 239.8 P: 7.1 F: 16 Cb: 19.2

EXPRESS TRES LECHES
TRES LECHES EXPRESS
1 serving

BISCUIT
30 gr whole oat flour 
¼ tsp ground cinnamon
3/4 tbsp stevia powder or to taste
2 egg whites
1 tbsp unsweetened almond milk
½ tsp vanilla essence
½ tbsp unsweetened grated coconut
¼ tsp baking powder
MILKS
2 tbsp unsweetened almond milk
2 tbsp unsweetened soy milk
2 tbsp unsweetened coconut milk
1 tsp stevia powder or to taste
TOPPING
 2 tbsp nonfat, unsweetened plain Greek yogurt
¼ tsp vanilla essence or to taste
¼ tsp stevia powder or to taste
powder cinnamon
1 tsp unsweetened grated coconut

In a small bowl, mix the flour, cinnamon, stevia, egg whites, almond milk, vanilla, coconut, and baking powder with an immersion blender until smooth. Pour into a mold previously greased with coconut oil and microwave for approximately 1 minute (the time will depend on the power of your microwave). Wait to cool and cut in 2.

Mix the milk and stevia and pour over the 2 halves of the biscuit. Close.

Mix the yogurt, vanilla and stevia and pour over the cake. Sprinkle cinnamon and garnish grated coconut.

Per portion
Cal: 283.4 P: 14.7 F: 13.3 Cb: 26.9

EASTER CHOCOLATE EGGS
HUEVOS DE CHOCOLATE
30 portions

1 cup sugar-free chocolate chips for melting

Have clean, dry egg-shaped molds. Melt the chocolate in a bain-marie, or in the microwave, or according to the package instructions.

Pour the chocolate into a pastry bag and fill the cavities. Gently tap the molds to remove any air that has entered. Then “sweep” the mold with a spatula to remove the excess chocolate.

Refrigerate 10 to 15 minutes or until firm. Then carefully unmold.

Per serving: 3 portions
Cal: 89.1                  P:0.9 F: 4.5 Cb: 11.4

VEGAN COCONUT FLAN
FLAN DE COCO VEGANO
2 servings

50 gr tagatesse sweetener for caramel
200 ml coconut milk
10 gr agar-agar
stevia powder to taste
¼ tsp vanilla extract
1 tbsp shredded coconut

Place tagatesse in a pot over medium heat stirring until the tagatesse is melted and begins to caramelize. Add 1 teaspoon hot water if caramel is too thick. Pour caramel into 2 small glasses or ramekins and set aside.

Place milk, stevia to taste and vanilla in a pot, once the milk reaches a boil add agar-agar stirring for 5 minutes, until dissolved. Let cool and pour into ramekins. (unmold if wanted) Refrigerate 3 or 4 hours. Garnish with shredded coconut.
FROZEN BERRIES

1 serving

1 greek yogurt
stevia droplets to taste
3 oz. berries (blueberries, raspberries, strawberries, blackberries, cherries)
ground cinnamon to taste
wooden skewers

Pour yogurt to a bowl, slide one or two berries onto skewer and dip it into the yogurt. Turn or swirl the skewer as needed to completely coat it. Lift the skewer out and lay it in a freezer container, gently remove the skewer. Repeat with dipping the remaining berries. Place the container in freezer for about 3 hours. Let stand 5 minutes at room temperature before serving.
BERRIES CREPES
CREPES DE FRUTOS ROJOS

2 servings

CREPES
2 egg whites
40 ml unsweetened almond milk
10 gr coconut flour
½ tsp stevia powder
coconut oil spray
FILLING
120 gr frozen mix berries (blackberries, blueberries, strawberries, raspberries)
3 tbsp stevia powder or to taste
15 gr semi-bitter chocolate chips

In a bowl add the egg whites and beat by hand until they are a little frothy. Add the milk and then flour combining. Add the stevia. Let stand 5 minutes.

In a small, nonstick skillet, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and ladle to distribute the mixture. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off heat and reserve. Repeat the same with the other crepe. Set aside.

Thaw the berries and add to a small pot along with the stevia. Cook for a while, stirring frequently until well combined. Take off and let cool a little.

Fill the crepes with the berry sauce and fold them by 4. Melt the chocolate chips in the microwave and pour over the crepes.

Per portion
Cal: 114 P: 5.6 F: 3.8 Cb: 15.4


EXPRESS CHOCOLATE MOUSSE
MOUSSE DE CHCOLATE EXPRESS
1 serving

1 tbsp almond milk
15 gr unsweetened chocolate chips
1 tbsp unsweetened cocoa powder
½ tbsp stevia powder or to taste
120 g plain greek yogurt, unsweetened and fat-free

In a small bowl, microwave milk, chocolate chips, and stevia until melted. Remove and add the cocoa, once incorporated add the yogurt. Mix well and refrigerate for half an hour.

Per portion 150 gr app
Cal: 169.7 P: 15.1 F: 5.2 Cb: 16.1

EXPRESS RICE WITH MILK
ARROZ CON LECHE EXPRESS
1 serving
2 brown rice cakes
120 ml unsweetened almond milk
½ tbsp stevia powder or to taste
¼ tsp vanilla essence or to taste
cinnamon powder

Crush the cakes with your hands, leaving small pieces, put them in a bowl. Add the milk, stevia, vanilla essence and stir. Microwave 40 seconds (time will depend on the power of your microwave). Take out and sprinkle cinnamon.

Per portion 140 gr 
Cal: 116 P: 2.6 F: 1.3 Cb: 20.7

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