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Raw Caramel Maca Protein Slice

Vegan Raw Tahini Protein Slice

Angela: Melt in your mouth caramel tahini maca slice. Good for the soul and high in nutrition. Great vegan, gluten free, high in protein and good fats little treat. Thanks Lynda for a great recipe ;)

Ingredients (for the Base)

Ingredients (for the Caramel)

  • 1/2 cup tahini
  • 1/2 cup rice malt syrup
  • 1/4 cup coconut oil (melted)
  • 1/2 tsp cinnamon
  • 1/4 tsp himalayan salt

Ingredients (for the Chocolate Topping)


  • Line a baking tray with baking paper
  • Process the dates and walnuts in a food processor
  • Add the maca, coconut and 180 Nutrition powder & blend until moist and crumbly
  • Add date water if more moisture is needed
  • Press base into the baking tray with your fingers
  • Blend the caramel ingredients together and pour over the base
  • Place in freezer for 30 minutes
  • Prepare chocolate topping. Blend all ingredients together and pour over caramel layer. Top with crumbled walnuts and place back in freezer to set


  • You can make cupcakes using this recipe as well
  • Serves 8/­10

lynda griparic naturopathThis recipe is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.

If you would like to book a consultation with Lynda, CLICK HERE

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180 Raw Salted Caramel & Chocolate Cheesecake

180 raw chocolate cheesecake

Guy: Gluten free, dairy free and packed full of superfood goodness, this is one seriously amazing dessert! I was fortunate enough to sample this at a friends birthday recently, and it was unanimous decision that we had to share the recipe :) Enjoy…



Middle Cream Layer

  • ⅓ cup coconut oil, melted
  • ½ cup dates (seeded & soaked)
  • 2 cups raw cashews (soaked overnight)
  • 1 tsp (or more) of Himalayan salt
  • 1 tsp vanilla bean seeds (scrape seeds from 1 vanilla bean pod)
  • 1 cup coconut milk

Chocolate Topping

  • ¼ cup coconut oil, melted
  • 2 heaped tbsp cacao powder
  • 2 tbsp warm water
  • 2 tbsp rice malt syrup

raw salty caramel cheese cakeMethod


Drain dates. Set date water aside. Place all ingredients in a food processor. Process until mixture is of a wet and crumbly like consistency. Press with fingertips into the base of a round baking tray. (I use baking paper to line the tray). Add a small amount of date water to mixture and blend if the mixture is too dry.

Middle Cream Layer

Drain the dates. Place all ingredients into a food processor. Process until smooth and creamy. Pour into baking tray over base.

Chocolate Topping

Place all ingredients in a food processor or blender. Blend until silky smooth. Pour over middle layer. Place in freezer for at least two hours to set.

Serves 8-10 lucky people

Lynda Griparic NaturopathThis recipe is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry.

Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.

If you would like to book a consultation with Lynda, CLICK HERE

Learn more about 180 Superfood for your recipes here

Healthy Double Chocolate Peanut Butter Slice

Double Chocolate Peanut Butter Slice

Angela: The thing I like about Angeline’s recipes is not only do they look and taste amazing, you can eat them everyday. This slice is packed with protein and good fats, is gluten free, dairy free and paleo friendly… over to you Angeline :)

Angeline: So I have come across a lot of these recipes for yummy raw slices only to realise in the ingredients that they contain a lot of dried fruit, namely mejool dates. Now I had a look at the nutritional content of a mejool date and was astounded by how much sugar per 100 grams they contain. They have the same amount as a packet of lollies having 65 grams of sugar per 100 grams! I do realise that they have fibre and various other nutrients but what people have to be careful of is how often they are having these ‘healthy’ desserts because at the end of the day the body doesn’t care if your sugar comes from a Mars bar or a Mejool date it’s going to turn to fat if it’s isn’t burned off!

So that’s when my recipe came to light because I wanted to make one just as tasty but without all the added sugar from the dates. I had made a slice previously to this and used dried currants and it tasted yum but my recipes are all about everyday eating and I wanted to make something you could have everyday without feeling guilty or interfering with your health and fitness goals. I worked it out that this slice has about 175 calories per serve so all in all a great mid morning or mid afternoon snack. Enjoy!


3 scoops 180 Nutrition Coconut Protein Powder (I used vegan)
1 cup pumpkin purée
1/4 cup coconut oil
1 tsp granulated stevia

Middle layer:
400ml can coconut milk
4 sheets gelatine (grass-fed if possible)
1/4 cup organic cacao powder
1 tsp PB powder or almond butter or peanut butter
1 tbsp granulated stevia

Top layer:
1/2 cup coconut oil
1/2 cup raw cacao powder
1/4 cup granulated stevia
Pinch of sea salt


  1. For the base, mix the protein powder, pumpkin purée, melted coconut oil and stevia in a bowl and blend well. You can use a fork or hand held blender to get rid of any lumps. Spoon the mixture into a springform cake tin, press and pack tightly and pop in the freezer to harden.
  2. For the middle ‘mousse’ layer, simply heat the coconut milk in a saucepan and add the cacao powder, stevia and almond or peanut butter and the soaked gelatine sheets. Allow to cool for a few minutes and then pour over the base and pop back into the freezer to set for about 20 minutes.
  3. For the top layer, melt the oil, cacao powder and stevia in a saucepan until the stevia has dissolved and allow to cool slightly before pouring over the set mousse layer and place in the freezer to set for at least 30 minutes.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

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Paleo Chocolate and Berry Brownies

Paleo Berry and Chocolate Brownies

Angela: One of our lovely fans Jen Philpott shared with us her Paleo Chocolate and Berry Brownies. Great for a treat when you need something yummy to hit the spot! Grain-free, gluten-free, paleo friendly… over to you Jen:


  • 1/4 cup Coconut flour or approx 40grams
  • 2 scoops 180 Natural protein super food (coconut or chocolate)
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/2 cup plus 2Tbs Butter melted (or Coconut oil)
  • 3 eggs room temp
  • 1/2 cup rice malt syrup
  • 1 tsp vanilla extract (Optional)
  • 1- 1 1/2 cup of frozen berries


  • Place all dry ingredients into food processor and blend to mix
  • Melt the butter and rice malt syrup on a low heat in a pan till just melted
  • All butter mix, vanilla and eggs to dry ingredients and blend till well combined
  • Add half the frozen berries and pulse to just break them up a bit
  • Pour mixture into a greased or lined tray
  • Sprinkle remaining berries evenly over the mixture pressing in (This makes yummy big bits of fruit when you bight into brownie)
  • Bake at 180 degrees until cooked

Jen: Enjoy :) Goes fantastic with homemade ice cream

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Protein Balls Recipe

paleo protein balls

By Guy Lawrence

Guy: I don’t think any words can describe how seriously tasty these protein balls recipe are! Think of all your good fats, natural proteins and unprocessed carbs rolled into one, that you just keep wanting more of… I’m sure you get the idea! Big thanks to Keira for the recipe. Word of warning though, only take what you want to eat for your 3pm fix, as you will scoff the lot otherwise! Over to Kiera…

Keira: I must admit, I am guilty for the 3pm afternoon sugar cravings. Thanks to my trainer, I normally forgo these cravings and go on a hunt for a protein smoothie of some sort. However, wanting a cheaper and easier option, I decided to give these little balls a go, and oh how this was a good idea!

These raw, protein packed, antioxidants rich 100% high protein vegan balls, are perfect for that little craving, without the complete and utter guilt that comes after consumption.


  • 13 dates
  • 1 ½ cup of raw almonds
  • 3 x 50g scoops of 180 Vegan protein SuperFood (or WPI)
  • 1 1/12 tablespoon raw cacao powder
  • 1 teaspoon coconut butter
  • 1-2 tablespoon water
  • 10 goji berries (soaked)
  • Handful of chia seeds
  • Handful of organic coconut flakes (ground)
  • 1 tablespoon ground cinnamon


1. Pop the almonds, cacao, cinnamon, chia seeds and protein powder in a food processor, blitz until a crumbly texture occurs.

2. Combine the dates, blitz. Gradually add the coconut butter, water and goji berries until the mixture comes together.

3. Once all together, pop in fridge for 10 minutes.

4. After 10 minutes, roll a small bite size piece into a ball, and then roll in your choice of covering, I have covered these in ground coconut flakes.

Store in the fridge for up to 2 weeks. The perfect high protein vegan amazeball!

You can learn more about Keira here.

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No-bake Homemade Protein Bars

high protein slice

By Guy lawrence

Guy: Big thanks to Keira Rumble for this simply awesome homemade protein bars recipe. These no-bake hazelnut, cacao protein bars can be thrown together in a snap and tastes fantastic!

Over to Keira…

Keira: For those of you that know me, you will all know that my sweet tooth is insatiable. Having recently taken myself off dairy, gluten and more importantly sugar – I thought my life would be a living nightmare. But in fact, I have found it quite easy to make this transition.

This little high protein bar is packed full of goodness. Not to mention it is delish AND it helps cures that post dinner sweet tooth or is a great on the run treat. Using ingredients such as cacao that is high in antioxidants, magnesium and phenylethylamine (mood enhancer) along with coconut butter that enhances thermogenesis which in turn increases fat burning; this recipe will be making a regular appearance in my fridge.

Ingredients (base):

  • 1 cup hazelnuts
  • ½ cup raw cacao powder
  • 2 scoops 180 Natural Protein Superfood
  • 2 teaspoons stevia (if desired)
  • 1 teaspoon ground cinnamon
  • ½ cup melted coconut oil
  • 2 tablespoons of water
  • 1 teaspoon of organic almond butter

Ingredients (ganache):

  • 2 tablespoons of raw cacao powder
  • 1 tablespoons melted coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of stevia (if desired)


no-bake protein barsYou will need a small food processor for this. Blitz the hazelnuts until just crushed (about a minute). Add cacao, stevia, protein powder, coconut oil and if you want it a little bit more nutty, add a teaspoon of almond butter.

Blitz again until combined (about another minute).

Line a freezer safe tray/Tupperware container with baking paper and pour in, pressing down firmly and evenly. Pop in freezer for 15 minutes.

To make the ganache, whisk all of the ingredients together and then pour over slice. Pop back in freezer until ready to serve.

You can view more of Keira’s recipes here.

You can also follow Keira’s Facebook page Krumbled here.

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