Happy Valentine’s Day! Can you believe it’s been nearly a year I posted a recipe? I’m still not sure how I feel about recipe development but I’m trying my best to give it another shot.

I’m just under two months away from moving to Northern Ireland and I’m feeling the love and romance knowing I’ll be reunited with my darling soon. And because of my big move I’ve been running more than ever to get ready to hit the pavement over there and feel more confident and strong!

Which is why I was so excited when Profi Pro Health contacted me asking if I wanted to try out more of their protein samples and maybe do a little baking with them! Getting my protein in has become an absolute must so I’m so excited to share a quick easy recipe that combines my love of dessert and post work out fuel.


Chocolate loaf

  • 2 cups gluten free flour blend
  • 2 scoops preferred Profi protein powder
  • 1/2 cup good quality cocoa powder
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup nut milk
  • 3/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1 cup monk fruit
  • 1/2 cup avocado oil
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free mini chocolate chips + extra for sprinkling on top

Strawberry Glaze

  • 1/2 cup puréed strawberry
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 1 table spoon yacon syrup

-preheat the oven to 350 degrees and line and grease a loaf pan.
-in one bowl combine the water, nut milk and apple cider vinegar and set aside to curdle. Then add the monk fruit, avocado oil and vanilla and whisk until well combined.
-In a large mixing bow sift the flour, protein powder, salt, cacao powder, baking soda and baking powder.
-Pour the wet ingredients into the dry and gently fold together until just combined.
-add the 1 cup of chocolate chips and fold in gently.
-Pour into pan and bake for 40-55 min or until a tooth pick comes out clean when inserted. Set aside to cool.
-While coconut oil is warm pour in the strawberry purée, yacon syrup and vanilla and whisk quickly until well combined.
-Before the coconut oil cools and starts to separate drizzle over cake and cover with extra chocolate chips for garnish.