Bare Whey Protein Isolate

ingredients

• 3/4 cup raw cashew nuts
• 1 x 20ml tablespoon Bare Blends Black Chia Seeds
• 2 x 20ml tablespoons Bare Blends Bare Whey Protein Isolate (or their Vanilla & Coconut Plant Protein)
• 2 x 20ml tablespoons rice malt syrup
• 1 x 20ml tablespoon extra virgin coconut oil, melted

• 1/2 cup thick portion of refrigerated coconut cream *
• 2 x 20ml tablespoons Bare Blends Bare Berries
• Fresh or frozen raspberries for topping

directions

1. To make the tart shells, blend the cashew nuts and Chia Seeds in a food processor until you get fine crumbs. Add the Bare Whey protein, rice malt syrup and coconut oil and blend until everything is well combined. 2. Divide the mixture up into 8 balls and press each ball into a non-stick silicone mini muffin tray (or a solid mini muffin tray lined with patty pans to allow for removal). Set aside in the fridge or freezer until firm. 3. While the tart shells are firming up, mix the coconut cream and Bare Berries powder together in a bowl until well combined and smooth. Cover and set aside in the fridge until ready to serve. 4. Once the tart shells are set, pop them out of the silicone tray and place on a serving dish. Just before serving, spoon the berry filling into the tart shells and top with a raspberry. Enjoy straight away. * Leave a 400ml can of coconut cream (look for an organic one if possible) in the fridge overnight. The cream will separate leaving the thick portion at the top of the can and the liquid portion at the bottom. Carefully spoon out the thick portion to use in the recipe (you can use up the liquid potion by adding it to a smoothie!).

ingredients

• 3/4 cup unflavoured whey protein powder (I use Bare Blends Bare Whey Protein Isolate)
• 3/4 cup oat flour
• 2 x 20ml tablespoons maca powder (I use Bare Blends Organic Raw Peruvian Maca Powder) *
• 1 x 20ml tablespoon coconut flour
• 1 x 20ml tablespoon extra virgin coconut oil, melted
• 2 x 20ml tablespoons rice malt syrup
• 1/4 cup water
• Unsweetened desiccated coconut, for coating

directions

1. Tip the protein powder, oat flour, maca powder and coconut flour into a bowl and mix to combine. Make a well in the centre and pour in the melted coconut oil, rice malt syrup and water. 2. Using a large and sturdy spoon, stir everything together until well combined. (I recommend using a large and sturdy spoon because the mixture gets very thick and sticky so you'll need to use your muscles to stir everything until well combined. I used a thin metal spoon once and it ended up slightly bent). If the mixture is way too sticky, add a little extra coconut flour. If it's way too dry, add a little extra water. Break off pieces of the mixture and shape into bars in your hands. 3. Coat in some desiccated coconut and then leave them in the fridge to set. Store the bars in the fridge for up to 1 week. Makes about 4 - 6 bars (depending on how large you want them).

ingredients

• 1/2 cup raw cashew nuts
• 1/2 cup unsweetened desiccated coconut
• 3 x 20ml tablespoons Bare WPI
• 1 x 20ml tablespoon coconut flour
• Pinch of sea salt
• 2 x 20ml tablespoons black tahini
• 3 x 20ml tablespoons rice malt syrup
• 1 x 20ml tablespoon extra virgin coconut oil
• 1 teaspoon water
• Bare Blends Organic Black Chia Seeds, for coating

directions

1. Process the cashews, coconut, protein powder, coconut flour and sea salt in a food processor until you get fine crumbs. 2. Add the tahini, rice malt syrup, coconut oil and water and process until the mixture comes together in a ball. Set the mixture aside in the freezer for a few minutes to firm up slightly. 3. Roll the mixture into balls and coat in the chia seeds. Place in the fridge for a few hours to set. Store in the fridge or freezer.