5kg Box of Bare Blends Vegan Protein

ingredients

• 1 cup smooth, natural peanut butter
• 1/3 cup pure maple syrup
• 1/4 tsp salt
• 1/4 cup Cacao & Cinnamon Plant Protein
• 2/3 cup hemp hearts/seeds
• 1 tsp vanilla
• 80g vegan chocolate (I used a raw one)
• 2 tbsp smooth peanut butter

directions

1. Mix the top 6 ingredients together in a mixing bowl, until uniform. Pour into a silicone slice tray (or lined metal one), and press down to form an even base. Set aside. 2. Melt chocolate in a heatproof bowl over simmering water. Once melted, stir in the peanut butter and mix well. Pour over the base, then set in the fridge until firm. 3. Slice into desired servings, and store in an airtight container. This will keep in the fridge for up to a couple of weeks.

ingredients

• 1 cup blanched almond meal
• 1 cup desiccated coconut
• 40 grams cacao butter, grated
• 1/3 cup rice malt syrup
• 2 tbsp Cacao & Cinnamon Plant Protein

• 2/3 cup coconut milk
• 1 1/4 cups soft dates, pitted (we used Medjool dates)
• 1/2 cup Vanilla & Coconut Plant Protein
• 1/4 tsp good-quality salt
• 1/2 cup natural peanut butter
• 1/2 cup + 1 tbsp rice malt syrup

directions

Make the crust 1. Grease a medium sized tart tin (i used coconut oil) and line the base with baking paper 2. Add grated cacao butter and rice malt syrup to a heat proof bowl, and set over a pot of simmering water. Allow to melt. 3. Meanwhile, add almond meal, coconut and plant protein powder to a large mixing bowl. Mix well, then add the cacao butter and rice malt syrup mixture once melted. Mix again, then transfer to the tart tin. Take your time to spread and press the mix uniformly, creating a nice, even base. Set aside. Make the filling 1. Add all ingredients to a high speed blender, ensuring you have removed all pits from the dates, then blend until very smooth*. You will need to use the tamper to help the blender along, as the mixture will be very thick. Once smooth, scrap the filling into the tart shell. Set in the fridge for a minimum of 2 hours. 2. To serve, decorate with fresh berries and melted chocolate, or a simple sprinkling of salt flakes. Store in an air-tight container in the fridge (for up to 1 week), or freezer (for up to 3 weeks).

ingredients

• 3/4 cup desiccated coconut
• 1/4 cup Cacao & Cinnamon Plant Protein
• 2 tbsp coconut sugar
• 2 tbsp (preferably activated) buckwheat grouts
• 40 grams cacao butter, grated

• 300g silken tofu
• 1 cup raw, unsalted cashews or macadamias, soaked for 4 hours in water
• 1.5+ tbsp Bare Berries
• 1 tbsp lemon zest
• 1/3 cup lemon juice
• 1/2 cup rice malt syrup
• 1 tsp vanilla (of choice - I used powder)
• 1/4 cup coconut oil
• 1/4 cup cacao butter, grated

directions

Make the crust 1. Set aside a silicone, 6 piece muffin tray. 2. Add grated cacao butter to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes. 3. Meanwhile, add coconut, coconut sugar, buckwheat and plant protein powder to a large mixing bowl. Mix well, then add the cacao butter. Mix again, spoon approx. 1.5 tbsp into each silicone mould and press done to form a nice even base (and just eat any remaining base mixture - yum!). Make the filling 1. Add grated cacao butter and coconut oil to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes. 2. Meanwhile, add tofu, nuts, lemon zest and juice, rice malt syrup and vanilla to a high-speed blender and blitz on high until smooth (around 1 minutes). 3. Next, add the melted cacao butter and coconut oil, BUT reserve around 1 tsp of the oil. Blend again on high, for around 1 minute. 4. Pour 1/2 the mixture into a bowl. Add the berry powder and remaining oil, and blend again for 15-30 seconds. Taste this mixture, and add more berry powder as desired. **Assemble your cakes** 1. Fill each mould 1/2 way with the berry layer, then top with the lemon mixture*. Transfer the left over mixture to the fridge to firm up if you wish to do the pipping on top, and put the cupcakes in the freezer set for a minimum of 3 hours. 2. If doing pipping, wait to the remaining mixture is around the consistency of thick yoghurt, then transfer to pipping bag with desired nozzle. Remove cupcakes from the freezer and from their moulds, and allow to defrost for 10-15 minutes then pipe on top as desired. Decorate with edible flowers and enjoy immediately. *If you wish to have perfect layers, add the berry layer first, then set in the freezer for 1 hour before adding the lemon layer. **You can easily turn this into one large cake - just ensure you set it overnight in the freezer before allowing 1/2 to defrost and slice up.