Meli Wellness

I don’t have dreams, I have goals.

Many thanks to:
Photographer Matthew Cutajar
My Coach Sammy Mifsud
Hair stylist Darren Darmanin Moodnco
MUP
Nail tech Rosemarie Camilleri

Blueberries and Vanilla Protein Powder Ice-cream bars

Ice-cream 5

1/2 heaping cup frozen blueberries (or fresh)
1/2 cup thick yogurt
1 Tbsp raw honey or maple syrup
pinch of salt

Coating (optional)
Sark chocolate chips
Coconut oil

Place your popsicle molds on a baking sheet and add the popsicle sticks to the molds.
Place all filling ingredients in your blender and
blend until smooth, stopping to scrape down the sides if necessary.

Pour the filling mixture into your popsicle molds
Freeze overnight, or for at least 8 hours.
Melt the dark chocolate and coconut oil.
Remove the popsicles from their molds and dip them, one at a time, into the melted chocolate.
Place the popsicles on a parchment-lined baking sheet to set.

Homemade Pistachio Ice-cream bars🍦

Ice-cream 2

2 cups Greek yogurt
80g lightly salted, roasted pistachios, plus more (extra finely chopped for dipping)
3 tbsp maple syrup
1 cup dark chocolate
1-2 tbsp coconut oil

Add the Greek yogurt, pistachios and maple syrup to a high-powered blender and blend until completely smooth.
Place ice cream molds on top of a baking tray for easy transferring and pour the pistachio filling evenly into ice cream molds.
Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen.
Add the chocolate to a small bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave until fully melted and smooth. Add a little extra coconut oil if needed to thin the chocolate.
Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan and sprinkle with crushed pistachios.


-cream

Cashew butter cups

Base ingredients:

225g soft medjool dates pitted
140g cashews
100g almonds or almond flour
80g cashew butter

Pinch sea salt - optional

Topping ingredients

150g dark chocolate
2 tbsp cashew butter - optional

Pit the dates and add to a food processor, along with the cashews, cashew butter and ground almonds. Blend until a sticky ball forms. Add 1-2 tbsp of water if the mixture seems too dry as you blend.
Separate into equal pieces and press down into a cupcake tray or cases.
Refrigerate whilst you melt the chocolate.
Melt the chocolate in a bowl over a pan of hot water, and once melted, add a spoonful onto each base.
Add a tsp of cashew butter on top and swirl it.
Place back into the fridge to harden for about 30 minutes to 1 hour.

Dark chocolate Nut and Berry bars

Nut Base

Mix together:

½ cup chopped almonds
⅓ cup cashews
⅓ cup pecans
2 tbsp pumpkin seeds
2 tbsp maple syrup
1 tbsp raw honey
pinch of salt

Fold in:

1 cup dried cranberries and/or goji berries

Press into silicone molds or a lined pan
Bake at 150°C for 10–15 minutes
Let cool completely

Freeze 30–60 minutes

Dark Chocolate Finish

Melt:

½ cup dark chocolate
Drizzle over the bars and finish with:
Salt
Extra chopped nuts (optional)





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