Healthyhub Ireland- Herbalife Independent distributor

Chocolate Orange Truffles

Preparation time: 15 minutes, plus chilling
Cooking time: none
Makes 18

Ingredients:
400g tin low-fat coconut milk
78g F1 Chocolate Orange Flavour
85g dark chocolate

Preparation:
1. Place the tin of coconut milk in the fridge and leave for four hours or overnight. Once chilled, open the can and drain out the liquid into a jug. This can be used as coconut water as a drink or in a shake. Scoop out the thick coconut cream, which should weigh 170g, and transfer to a large bowl.
2. Reserving 1 tbsp of the F1 Chocolate Orange and setting aside on a plate, mix the F1 Chocolate Orange into the coconut cream. Break the chocolate up into pieces and place in a small microwaveable bowl, then melt in the microwave for 1 minute or until you can stir it smooth with a fork. Stir the melted chocolate into the coconut cream mixture, then transfer to a bowl and chill for 30 minutes.
3. Scoop about 25g of the coconut cream mixture into your hands and roll into a small ball. Roll the ball in the reserved F1 Chocolate Orange. Arrange in a bowl and serve or chill until you eat.

Going through the Christmas recipes..time for a coffee and a yummy protein bar

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Massive congratulations to our sponsored athlete, Cristiano Ronaldo for reaching another famous landmark with 109 international goals, a joint world record for men's football. 🔥⚽

✅ THE GREATEST OF ALL TIME? ✅

If Ronaldo ended his career today.
He will end as.....

-Top scoring footballer of all time

-Top scorer in UCL history

-Top scorer in EUROs

-Top scorer in Portugal history

-Top European scorer of all time

-All time top scorer for Real Madrid

-All-time top scorer for Real Madrid in a single season

-Only player to win every available trophy in 3 leagues

-Only player to win a golden boot in 3 of the top european leagues

-Most EUROs Appearances

-Only player to score 100+ goals for 4 different teams

-First player to score 50+ goals in the Premier League, La Liga & Serie A

-Fastest player to score.. 150, 200, 250 & 300 goals in La Liga

-Fastest player to score 50 goals in Serie A

-Fastest to 100 goals in Juventus history

-All-time top scorer for Juventus in a single season

-Most seasons as Champions League top scorer

Undisputed GOAT

a flash of inspiration for you

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🎉🇮🇪 Huge congratulations to our Irish Sponsored Athlete Sharlene Mawdsley on being selected to represent Ireland 🇮🇪 at the upcoming European Indoor Championships from 4-7th March! Let's show her some Herbalife Nutrition support 👇⁣

Healthyhub Ireland- Herbalife Independent distributor updated their phone number.

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Festive pudding inspo 👉 Budapest Gerbeaud cake 😋. Save this recipe now.

INGREDIENTS
🌿 100ml semi-skimmed milk
🌿 3 tbsp agave syrup or honey
🌿 25g fresh yeast or 12g dried yeast
🌿 400g plain flour
🌿 1 serving (26g) F1 Vanilla cream
🌿 1 serving (22g) HPIC (latte macchiato)
🌿 Pinch of salt
🌿 Finely grated zest of 1 lemon
🌿 50g butter (unsalted)
🌿 2 eggs

For the filling:
🌿 225g nuts
🌿 1 ½ serving (39g) F1 Vanilla Cream
🌿 400g low sugar apricot jam

For the chocolate glaze:
🌿 ½ serving (13g) F1 Smooth Chocolate
🌿 1 tbsp sifted unsweetened cocoa powder
🌿 1 tbsp agave syrup/honey
🌿 1 tsp olive oil
🌿 50ml boiling water

METHOD
Warm the milk, not above 45 °C. Stir in the agave syrup or honey and the yeast and leave for 5mins.

In a new bowl add the flour, F1 Vanilla Cream, HPIC, salt and lemon zest and mix. Cut the butter into pieces and rub it into the dry ingredients.

Whisk the eggs and add to the milk mixture then combine with the dry ingredients. Stir to get a dough then knead the dough for 8mins by hand, or 5mis in the mixer with the dough hook. Leave the dough for 30mins in a tea towel covered bowl, in a warm part of your kitchen.

Grind the nuts in a blender until fine, mix with the F1 Vanilla cream and set aside. Line the base and sides of a tray (33cm x23cm and 5cm) with parchment paper. Once rested, divide the dough into 4 equal parts and cover again.

Roll the first piece of dough into a rectangle on a floured work surface until it is 33cm x 23cm. Lay it in the tray, spread 1/3 of the jam over it and sprinkle with 1/3 of the nut and F1 Vanilla Cream mixture. Repeat with two more layers, and top with the last pastry layer. Cover and set aside to sit for 10-15 minutes while you preheat the oven to 180 °C/Fan 160 °C/350 °F/Gas mark 4.

Uncover and place the tray in the lower part of the oven and bake for 50-55mins, until golden on top. Make the glaze by mixing together the F1 Smooth Chocolate with the cocoa powder, honey and olive oil. Add the boiling water gradually, stirring it well to make a smooth glaze. When the cake has cooled, lift the cake out of the tin and spread the glaze over the top.