3 tasty treats for tired runners

Delicious, bite-sized morsels to keep you going. 

Lacking motivation? A little reward goes a long way!

We know it’s hard to stick to your training plan, but the HBF Run is just around the corner – you can do it! Encourage yourself to stay on track by making one of these recipes from Blackmores.

Just make sure not to binge on these desserts. They should be an occasional indulgence in a balanced diet.

Power brownies 

 

Ingredients

• 1 can of chickpeas (drained and rinsed)
• 1 ripe banana
• 1 egg or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
• 3/4 cup cocoa or cacao
• 3 tbsp coconut oil, melted
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• A pinch of rock salt
• 1 tsp baking powder
• Optional toppings: crushed peanuts, walnuts, berries, peanut butter

 

Method

1. Heat your oven to 180°C and prepare your muffin tray by oiling it to prevent the brownies from sticking. Alternatively, you can use patty pans.
2. Make your flax egg by combining the flax meal and water and let it sit for around 5 minutes to become gelatinous.
3. Place the flax egg and the remainder of the ingredients into a food processor or blender and mix until your batter is smooth. If you find the batter to be too thick, add a tablespoon of water at a time until your batter resembles a thick icing consistency.
4. Fill up your muffin tray with the batter, smoothing out the top with the back of a spoon or your hands. If you are adding nuts to the top of your brownies, sprinkle them on top and then place the tray into the oven to bake.
5. Your brownies will take anywhere between 25-30 minutes to cook depending on the size of your tin and the heat of your oven. Check them at 25 minutes and continue monitoring until they’re ready. You want the top to look baked over and the sides to be peeling away from the edges. When they’re done, remove them from the oven and leave them to sit in the tray for 30 minutes until they are cool. Remove them gently from the tray and enjoy!

To store your brownies, place them in an airtight container and keep them in the fridge for up to 1 week.

 

Chia, fruit and nut bars

 

Ingredients

• 10 soft pitted Medjool dates soaked in water for 10 mins
• 1 ½ cups of almonds
• ½ cup of sultanas or other naturally dried preservative-free fruit 
• ⅔ cup pumpkin seeds
• ⅔ cup sunflower seeds
• 3 tbsp sesame seeds
• 3 tbsp chia seeds
• 3 tbsp coconut oil
• ¼ cup honey or maple syrup

 

Method

1. Tip the water off the dates and place in a food processor. Blend until nice and soft.
2. Add the almonds and pulse a few times until coarsely chopped.
3. Add the rest of the ingredients and pulse until just mixed through, taking care not to over chop the nuts and seeds.
4. Place into a lined baking tin, pressing the mixture down firmly and bake for 20 mins at 150° fan forced.
5. Cool for another 20 mins and then place into the fridge to set.
6. When the mixture has completely set, chop into bars or nibble size portions.
7. Enjoy as a quick breakfast on the run or for an afternoon snack.

These will keep in the fridge in an airtight container for two weeks. Get creative with your favourite nuts and fruit to make them your own.

 

Chocolate, orange & hazelnut protein balls

 

Ingredients

• ⅔ cups of shredded or desiccated coconut, plus extra for coating
• 1 cup of hazelnut meal
• ¼ cup roasted hazelnuts
• ⅓ cup cacao powder
• 10 Medjool dates (or 1 cup soaked dates)
• Zest and freshly squeezed juice of one medium orange
• 1 tablespoon coconut oil or butter

 

Method

1. Put all ingredients into a food processor and blitz until combined.
2. Roll into small balls.
3. Roll in the added coconut.
4. Place on a lined tray and pop in the fridge until serving.

These will keep in the fridge in an airtight container for two weeks.

 

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This content is provided by Blackmores, an official event partner of HBF Run for a Reason.