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Hot Chocolate, Espresso & Macadamia Sauce

August 7, 2017


With the colder nights arriving, I thought I needed to give skinny scoop a warming partner!


This Hot Chocolate, Espresso & Macadamia Nut Sauce is the sexiest addition to our protein ice cream with no added sugar and zero guilt!


I used the new Unsweetened Hot Chocolate powder by NOMU, a Giovanni's espresso capsule and a generous spoonful of Gerry's Macadamia Nut Butter.


We used 85% Lindt dark chocolate for this recipe, but next time I'll give the 70% Afrikoa Chocolate a go. Usually I am stocked up with this at home but alas, it had all been eaten!




H O T  C H O C O L A T E,  E S P R E S S O  &  M A C A D A M I A 

S A U C E 


50g dark chocolate (min 70% cocoa content)

100ml unsweetened almond milk

2 tsp Gerry's macadamia nut butter

2 tsp NOMU Unsweetened Hot Chocolate powder 

1/2 tsp NOMU's vanilla extract

1 shot Giovanni's espresso

1 tub Skinny Scoop's Vanilla Camilla, to serve


1. Place the dark chocolate and almond milk into a saucepan and bring to a gentle simmer.

2. Remove from the heat and whisk in the rest of your ingredients. 

3. If the sauce is still too thick for you, add some more almond milk. If you would like it to be thicker, add a dash more hot chocolate powder.

4. Serve immediately with Vanilla Camilla and some extra chopped dark chocolate.



FOOD STYLING: Megan Daniels




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