Blog & Recipes

Pink Vegan mini Donuts

(makes 18 mini doughnuts)


¾ cup almond flour (or any other gluten free flour

1/3 cup Pure Blend Co Vegan Maca & Vanilla Protein

1 tsp baking powder

1/2 cup almond milk (or another milk of choice)

1 flax egg (or chia egg)

1 tbsp coconut oil 

2 tbsp coconut sugar

2 tbsp agave syrup

1/4 tsp vanilla bean powder

1/4 tsp Himalayan pink salt

For the glaze:

¼ cup raw coconut oil

2 tbsp maple syrup 

1/4 cup of berry smoothie mix

Toppings: of your choice (dry fruits, nuts, cake decorations,nut butter or even real flowers)


1. Preheat the oven to 180C. Combine all the dry ingredients in a bowl and set aside.

2. Combine all the wet ingredients, mix, and then add the dry mixture in. Mix until well combined.

3. Put the batter into a piping bag and squeeze the batter into a silicon doughnut tray.

4. Bake for 10 minutes and let cool for 5 minutes in the pan before transferring into a cooling rack.

5. For the glaze, melt the coconut butter then whisk all the ingredients together. Dip the donut in the glaze and sprinkle desired toppings.

Don't forget to take some photos of your amazing creations!

by Jelena Fairweather 23. Apr. 2018

Vegan Cacao protein pancakes


One banana

half a cup of dried chickpeas soaked overnight

3 tablespoons of Pure Blend Co Vegan Raw Cacao protein powder

strawberries for decoration

1 teaspoon of baking powder

1 tablespoon of water


1. Soak the chickpeas overnight and blend them together with 3/4 of the banana.

2. Add the baking powder and the protein powder. The amount of the protein powder depends on the size of your banana and also the consistence of the protein powder.  Just try a little bit until the dough has the right texture.  

3. Pour about one tablespoon of the mixture into the preheated non sticking pan.

4. While the pancakes are cooking you can prepare the toppings. I used some strawberries and the rest of the banana, but you also can take some mango, coco nibs, or whatever you have at home at the moment.

5. After about 5 minutes you can flip your pancakes on the other side and wait until the other side is nice and brown. Then you can serve them and enjoy them!



by Sophia Ernst 27. Oct. 2017

Raspberry and Almond Protein Banana Loaf

The proof really is in the pudding with this recipe. Think goo-ey banana cake consistency, a sweet and sour kick from the raspberries, and the crunchy texture of toasted almonds. What’s more? This recipe doubles up as the perfect guilt free post workout snack.


2 ripe bananas (mashed)

Handful of frozen raspberries

2 scoops Pure Blend Co protein powder

Handful of flaked almonds

2 large eggs

200g self raising flour

125g butter

2 tbsp honey

Olive oil


1. Preheat your oven to 180C. Lightly grease a loaf tin with olive oil.

2. Peel the bananas, add to a mixing bowl, mash with the back of a fork and put aside.

3. In a separate bowl, beat the butter with a wooden spoon until creamy.

4. Crack in the eggs one at a time and beat until smooth.

5. Fold in the flour, honey, mashed bananas and frozen raspberries.

6. Add to the loaf tin and top with some extra raspberries and the almonds.

7. Cook for 40 minutes or until golden & cooked through (test this by putting a knife through the middle, if it comes out clean, it’s cooked!).

by Alexandra Reay 07. Oct. 2017

Raw Acai Protein Cheesecake



2 tbsp. Almond Butter (can use another nut butter)

2 tbsp. low calorie fruit syrup (or maple syrup)

2 tbsp. Coconut Oil

1.5 tsp. Vanilla Extract

120g Oats (use gluten free oats if required)

10g Desiccated Coconut

2 scoops of whey protein (I used vanilla)

6 tbsp. egg white



1 tbsp. Almond Butter (can use another nut butter)

2 tbsp. low calorie fruit syrup (or maple syrup)

1 tbsp. coconut oil

Half a scoop of Pure Blend Co Acai, Blueberry & Camu camu Whey Protein

40ml reduced fat coconut milk

55g quark



1. To make the base combine the nut butter, coconut oil and fruit syrup in a small pan and heat gently until the coconut oil has melted.

2. Remove from the heat and stir in the vanilla, oats, coconut, egg white and protein powder until well combined and the mixture forms a sticky dough.

3. Tip the oat mixture into a lined tin and spread evenly. Keep this in the freezer while you make the topping.

4. To make the topping, gently heat the nut butter, fruit syrup and coconut oil again until all the oil is melted. Remove from the heat and whisk in the powders followed by the coconut milk and quark until a smooth purple mixture is formed.

5. Remove the tin from the freezer and top with the mixture and place back in the freezer for at least two hours.

6. Slice and enjoy!

I keep mine in the freezer, as the mixture does tend to run slightly if kept in the fridge.

by Vicky Coates 04. Sep. 2017