5 Delicious Guilt-Free Desserts

• 1/2 cupmacadamias
• 3/4 cuppecans
• 1 cupdates
• 3/4 cupdesiccated coconut
• 5 tablespoonOrganic Raw Peruvian Cacao
• 5 tablespoonRaw Cacao WPI or Cacao & Cinnamon Plant Protein
• 3 tablespooncoconut oil
• 2 tablespooncoconut nectar
• 1 pinchsalt
• 1 teaspoonBare Berries
• 1/4 cupdesiccated coconut

1. Add all of the ingredients except macadamias in a food processor and pulse until the mixture comes together
2. Add the macadamias to the mixture and pulse for only a few seconds. Be careful not to over pulse the macadamias, to retain the crunchy texture
3. Roll into balls approximately 4 centimeters in diameter
4. Mix the Bare Berries and desiccated coconut together on a plate then roll each ball in the mixture to coat

• 2 tablespoonChia Seeds
• 200 millilitremilk of choice
• 1 dash pure vanilla extract
• 2 teaspoonsweetener of choice e.g. honey
• 2 bananas, in slices, frozen
• 2 teaspoonhomemade peanut butter (optional)
• 150 millilitremilk of choice
• 1 teaspoon1-2 teaspoons sweetener of choice, e.g. honey
• 100 gramraspberries, fresh or frozen
• 150 gramblackberries, fresh or frozen
• 1 teaspoonBare Berries
• 2 teaspoonsweetener of choice, e.g. honey, coconut blossom sugar etc
• 2 tablespoonwater
• Mulberries
• 0.5 pomegranate (or berries of choice)
• Crushed and roasted nuts
• Homemade peanut butter

1. Add the chia seeds, milk, vanilla extract and sweetener into a bowl and stir until well combined. Soak in the fridge overnight or for at least two hours.
2. In a saucepan, heat up the berries together with the water and some natural sweetener for a few minutes, take off the heat and mash up a bit with a fork. (Don’t blend, you want to have some berry chunks in there!)
3. Take the frozen banana slices out of the freezer, thaw for a few minutes and add into a blender/food processor together with the milk and blend until smooth and creamy. Add the peanut butter if desired, and sweetener, and mix for another minute.
4. Stir the chia pudding again to avoid chunks and add into a jar alternately with the banana ice-cream and berries right to the top. Sprinkle the pomegranate or other berries of choice, mulberries, and whatever else you'd like on top and enjoy, enjoy, enjoy!

For the base

• 1 cupAustralian Walnuts
• 1 cupShredded Coconut
• 2 tablespoonalmond butter
• 2 tablespooncoconut oil
• 1/4 teaspoonsea salt

Filling

• 2 cupOrganic Raw Cashews (soaked for 2 hours prior)
• 1/4 cupcoconut oil
• 1/2 cupcoconut milk
• 1 lemon, juiced
• 2 tablespoonrice malt syrup
• 1/4 cupVanilla Bean WPI or Vanilla & Coconut Plant Protein
• 1 1/2 cupblueberries (fresh or frozen)
• 1 1/2 teaspoonground cardamom
• 1/2 teaspoonvanilla powder or 1 teaspoon vanilla extract

1. Line a slice tin with baking paper.
2. To make the base, place all ingredients into a food processor and pulse to obtain a sticky, crumbly mixture. Spread the mixture into the prepared slice tin and press down firmly to form the base. Place to the side.
3. To make the white layer of the cheesecake, drain and wash the soaked cashews and place them in the food processor with coconut oil, coconut milk, lemon juice, rice malt syrup and Bare Blends Organic Vanilla Bean Native WPI. Blitz until you form a smooth cream. Pour half of the mixture on top of the crust and spread evenly. Sprinkle half the blueberries over the top and slightly push into mixture. Place into the freezer for 10 minutes while preparing the next layer.
4. Then, place the remaining blueberries, cardamom and vanilla into the food processor with the remaining white cream filling. Blitz until all combined and you have a smooth purple cream.
5. Remove the unfinished cheesecake from the freezer. Place the remaining blueberry cream on top of the white layer. Place back into the freezer for at least 2 hours until set.
6. For serving, remove cheesecake from the freezer and allow to sit at room temperature for 5-10 minutes before serving as it’s easier to slice.

For the biscuits

• 90 gramPecans
• 120 gramAlmonds
• 100 gramactivated buckwheat groats
• 75 gramdesiccated coconut
• 60 gramBare Blends Organic Raw Cacao Powder
• 50 gramcoconut sugar
• 4 Organic Medjool Dates, pitted
• 1 tablespoonCacao & Cinnamon Plant Protein
• 185 millilitremelted coconut oil

Ice Cream

• 1 cupOrganic Raw Cashews (soaked 6 hours, rinsed & drained)
• 3 cupfrozen raspberries, defrosted
• 375 millilitrecoconut cream
• 80 millilitremelted coconut oil
• 80 gramCoconut sugar
• 2 tablespoonBare Berries

Chocolate Coating

• 60 gramRaw Cacao Powder
• 60 millilitremelted cacao butter
• 60 millilitremelted coconut oil
• 2 tablespooncoconut nectar (or sweetener of choice)
• 1 teaspoonvanilla bean powder (optional)

1. 1. To make biscuits, blend all ingredients in a food processor until crumbly and mixture starts to stick together – don’t over process as you want a little texture.
2. 2. Turn mixture onto a tray lined with non-stick baking paper and shape into two disks – mixture will be quite sticky. Cover in plastic wrap and freeze for 10 minutes until firm.
3. 3. Place non-stick baking paper on the kitchen bench and roll out one disk of mixture to 5mm thick. Using a 7cm-diameter cookie cutter or metal ring mould (see note below) cut out 8 biscuits. Place biscuits on a tray lined with non-stick baking paper and freeze.
4. 4. Lightly grease eight 7cm-diameter 4cm-high metal ring moulds (see note below). Cut out 8 biscuits, leaving them in the base of each mould. Transfer moulds onto a tray lined with non-stick baking paper and press around the edge of biscuit base to ensure there are no gaps – otherwise ice cream will leak out. Freeze while you prepare ice cream.
5. 5. To make ice cream, blend all ingredients in a high-speed blender until completely smooth.
6. 6. To make ice cream, blend all ingredients in a high-speed blender until completely smooth.
7. 7. Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
8. 8. Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
9. 9. Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
10. Notes 

• 150 gramCashews soaked overnight
• 3 tablespoonOrganic Vanilla Bean Native WPI
• 2 tablespoonCoconut milk
• 3/4 cupcrunchy peanut butter
• 1 cupchocolate coconut butter
• 3/4 cupagave syrup / coconut nectar / rice malt syrup
• 1/2 cupBare Blends Raw Cacao Powder
• 1 cuporganic coconut oil

1. Gently melt the chocolate ingredients in a small saucepan.
2. Remove from heat and pour half mixture into a small baking dish lined with baking paper.
3. Blend cashews, Organic Vanilla Bean Native WPI and coconut milk in the Optimum 9200 on low setting, scraping down the sides, until a smooth paste forms.
4. Remove chocolate base from freezer and layer nougat on top. Place back in freezer for 10 minutes.
5. Remove mixture from freezer and layer the crunchy peanut butter on top of the the nougat.
6. Add the final layer of chocolate and place back in freezer for at least 4 hours to set.
7. Remove from freezer and slice into pieces.
8. Dust with some Bare Blends Raw Cacao Powder and enjoy your protein bar by itself or with a serving of chia pudding.