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Serves 9

Calories 170 Kcal


4 cups puffed rice
½ cup all-natural peanut butter, partially melted
½ cup maple syrup
2 scoops Origin Nutrition Daily Vegan Protein (Vanilla Flavour)
1 teaspoon vanilla


  1. Line a 9-inch by 9-inch pan with with parchment paper. 
  2. In a medium bowl, mix together melted peanut butter, maple syrup, protein powder and vanilla until it forms a dough like consistency.
  3. Add puffed rice to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
  4. Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
  5. Place into fridge for at least 1 hour.
  6. Before serving or storing, use a sharp knife to cut your treats into squares.

An image of a woman cooking a recipe in the kitchen

Protein Peanut Chikki


1 cup peanuts

150 grams jaggery

1 tablespoon water

1 teaspoon coconut oil

1 scoop Origin Nutrition Daily Vegan protein (Vanilla Flavour)


Roast the peanuts on a medium flame till they deepen in colour. Remove from flame and remove the skin. Crush them with the back of a cup till the peanuts break up. Line a baking tray with parchment paper and set aside. 

Grate the jaggery into a heavy bottomed pan. Add one tablespoon of water. Dissolve over a low flame. Filter the liquid once to remove impurities. Put the jaggery syrup back on the flame over a high heat. Add the coconut oil and boil the jaggery until it reaches a hard ball brittle consistency. Lower the flame. Immediately add Origin Nutrition Vegan protein & peanuts into the jaggery syrup and stir vigorously. Pour the mixture into the baking pan and press down firmly. When it has cooled down but is still warm, cut it into pieces. Store in an airtight jar.

Protein Chocolate Spread

Calories – 122 kcal per serving


3 cups almonds

1/4 teaspoon salt

2 tablespoons maple syrup

1 scoop Origin Nutrition Vegan Protein (Chocolate)

1/4 cup vegan chocolate chips


Preheat the oven to 350C. Spread the almonds across a baking sheet and toast the almonds in the oven for 10 minutes. Remove from the oven and cool down.
Transfer the almonds to a high speed mixer and blend till it becomes a smooth paste. This may take some time but keep at it! Melt the chocolate in a microwave and then add the melted chocolate, maple syrup, salt and Origin Nutrition Vegan Protein into the blender and mix till smooth. Remove and store in the fridge.

Coconut & Chocolate Vegan Protein Bars


1/2 cup Almond Butter

1 1/2 tablespoons Coconut Oil

1/3 cup Maple Syrup

1/2 cup Origin Nutrition Vegan Protein (Chocolate Flavour)

1 cup Oats

1 tablespoon flaxseeds

1/3 cup grated fresh coconut

2 tablespoons chocolate chips + 1 teaspoon coconut oil


Warm almond butter, coconut oil and maple syrup in a pan. In another bowl, mix together Origin Nutrition Vegan Protein (Chocolate), oats, flaxseeds and coconut. Pour the warm almond butter mixture over the protein mixture and stir till well combined. Pour into an 8X4 inch loaf tin and press down firmly. 

Heat the chocolate chips and coconut oil together till melted. Drizzle over the protein bars.  Refrigerate till firm. Cut into bars. Store in the fridge or in an airtight container.

High Protein Hazelnut Spread (New-tella)


2 cups hazelnuts (without skin)

1/4 cup cocoa powder

1 scoop Origin Nutrition Vegan Protein (Chocolate)

6 tablespoons maple syrup

2 tablespoons almond milk


Preheat your oven to 180C. Roast your hazelnuts in the oven for 10 minutes. Remove and let them cool down completely. Place in a high speed blender and blitz till the hazelnuts become a paste. Now add in all the other ingredients and blend till smooth. Store in the fridge for 2 weeks.


1 avocado

1 beetroot (Steamed and mashed)

2 tablespoons cocoa powder

1 scoop Origin Nutrition Vegan Protein (Chocolate)

2 tablespoons maple syrup


Put all the ingredients into a blender and mix till smooth. Place in individual cups and refrigerate till firm. Serve cold.


Protein Chocolate Chunk Cookies


1/3 cup Origin Nutrition Vegan Protein – Vanilla

1 cup almond flour 

A pinch of salt

1/2 teaspoon baking soda

1 flax egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons water and allowed to sit for 10 mins

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup smooth almond butter

1 cup dark chocolate (chopped into chunks)


Preheat your oven to 350C and line a baking sheet with parchment paper.

In a bowl, mix together the dry ingredients. In another bowl, mix together the wet ingredients. Add in the flax egg to the wet ingredients and stir together. Now combine the dry ingredients with the wet. Fold in the chocolate chunks into the cookie dough.

Scoop out medium sized amounts of dough and place it on the parchment paper. Push down slightly because the cookies do not spread too much. Bake for 10 mins. Remove and transfer to a wire rack to cool. Serve after 15 minutes because the cookies become more chewy once they cool down. 

Cinnamon Protein Cookies

Serves 6-8

15 mins Prep Time

Calories – 110 kcal per serving



Preheat your oven to 175C. Line a baking sheet with parchment paper. In a bowl, mix
together the almond butter, maple syrup, almond milk, brown sugar & vanilla extract. Then
scatter in all the dry ingredients like almond flour, Origin Nutrition Vegan Protein &
cinnamon. Stir them all together till it forms a nice dough. Place the dough ball on a silicon
mat and roll it out till it is a thickness of 1 cm. Using your Christmas cutters, cut out the
cookie shapes and place them on the baking tray. Bake in the oven for 8 to 10 minutes.
Remove from the oven. The cookies will be soft when hot so let them cool completely
before eating them. Enjoy with some drizzled chocolate or just as they are!

Vanilla Protein Ice Cream (No Churn)

Serves 2-3

60 mins Prep Time

Calories – 250 kcal per serving



  1. Add oil in a large pot over medium heat. Add onion, capsicum and celery. Cook until vegetables have softened. Add
  2. Place a loaf tin in the freezer. 
  3. In a blender or mixer, blend the bananas till smooth. Add in the Vanilla Protein and blend for another 10 seconds. Add in the milk, coconut milk or cream and maple syrup. Blend again till everything is combined. 
  4. Transfer everything into your loaf tin and place it in the freezer. to ensure that it doesn’t become too icy, take the loaf tin out every 30 minutes and beat the mixture with a whisk in the pan. Do this thrice and then leave in the freezer till set. 
  5. Remove it to thaw at least 10 mins before serving. 
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How much protein do I need?

Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.

190 g
Which is equivalent to
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