11-13 May 2018.
Old Truman Brewery,
London.

Three New Ways To Eat Chocolate This Easter

By VEGA®

With Easter on the way, it’s time to think outside the chocolate box and cook up new ways to get your fix all weekend. From a cheeky chocolate pudding to gorgeously gooey brownies, check out this lip-smacking round-up from Vega® and be inspired. After all, who says we have to stop at eggs?

Swing by your local Holland & Barrett today to get your hands on a tub of Chocolate Essentials or Chocolate Clean* Protein and hit the kitchen!
 
Chocolate and Coconut Date Freakshake

Chocolate, coconut, peanut butter – need we say more? Whip this one up to share after an Easter Sunday stroll.

Prep time: 5 mins (plus chilling time overnight)
No. of servings: 2


Ingredients
2 scoops (74g) Chocolate Vega® Clean* Protein
Pinch salt
2 tbsp peanut butter
4 tbsp cacao nibs – plus extra for decoration
1 can of coconut milk
2 dates
3 tsp date syrup
6 cubes of ice

How to Make

1. Place a tin of coconut milk in the fridge upside down. Leave for a few hours or ideally overnight – you want all the solid coconut cream to separate and sit at the top of the tin, and the water to be at the bottom.

2. Open the coconut milk and spoon the solid matter into a mixing bowl.

3. Pour the liquid coconut water into a measuring jug and top up with water until you have 400ml of liquid.

4. Place in a blender with 2 tbsp cacao nibs, the peanut butter, a pinch of salt, the ice and Chocolate Vega® Clean* Protein. Blend until smooth.

5. Using an electric hand whisk, whisk the coconut solids for around 5 minutes on high speed until aerated and fluffy like whipped cream.

6. Drizzle 2 tsp of date syrup into two glasses. Brush the top of the glasses with the remaining date syrup and press the sticky rim into the remaining cacao nibs to coat.

7. Make a small insertion in both dates, hang the dates from the edges of the glasses.

8. Pour the shake into the glasses and spoon on the whipped coconut cream to serve.



Fudgy Vegan Brownies

Sweet potat-OMG, these gooey vegan brownies are divine. Bake up a batch to enjoy whenever you fancy over the long weekend.

Prep time: 15 mins (plus 2 hrs chill time)
No. of servings: 16


Ingredients
300g pitted medjool dates
150g pecan nuts, plus 12 reserved pecan nuts for decoration
Pinch salt
3 tbsp cocoa powder
3 scoops (108g) Chocolate Vega® Essentials
2 small cooked sweet potatoes

How to Make

1. Add the pecan nuts to a food processor and blend into a flour.

2. Scoop the flesh from the sweet potatoes and add to the food processor, along with the 2 tbsp cocoa powder, pinch of salt, the dates and the Chocolate Vega® Essentials.

3. Blend everything together into a smooth mixture

4. Line a small square deep sided baking dish with parchment paper and spoon in the mixture, squashing this right into the corners and levelling it out with the back of a spoon. Place in the fridge to chill for two hours.

5. Dust the surface of the brownie with the remaining cocoa powder and cut into 16 small squares. Press a pecan nut into the top of each brownie square to finish.



POST-WORKOUT CHOCOLATE PUDDING

The secret ingredient to this smooth and delectable dish? Pure. Chocolate. Decadence. Blend it before your weekend workout, leave it in the fridge to set and then dig in with your training partner when you return!

Prep time: 10 mins
No. of servings: 2


Ingredients

• 2 ripe bananas
• 100g blueberries
• 55g soaked almonds
• 30g ground flaxseed
• 1 serving (37g) Chocolate Vega® Clean* Protein
• 30g cocoa powder
• 1 tsp lemon juice
• ¼ tsp sea salt
• 125-250ml unsweetened almond drink

How to Make

1. Before you work out, blend all the ingredients together until smooth. Put in the fridge during your workout. When you return, enjoy! 



*At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.
Balance Festival Three New Ways To Eat Chocolate This Easter