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5 Delicious Guilt-Free Desserts

There’s nothing better than a deliciously decadent dessert that makes your tastebuds tingle. Dessert is a big necessity in our books &

There’s nothing better than a deliciously decadent dessert that makes your tastebuds tingle. Dessert is a big necessity in our books - we’d nearly call it a major food group.

But for those of us on a health kick, we often miss out of these sweet treats.

There’s nothing worse than having regret over the amount of sugar you just consumed in one bowlful. Traditional desserts are typically very unhealthy, and even though we know better, it can be next to impossible to refuse dessert when we are craving something sweet.

So we’re highlighting our 5 favourite desserts that are healthy, refined-sugar free, and absolutely delicious. They won’t leave you in a sugar coma, and you definitely won’t feel guilty after eating them.

You can thank us later.

Cacao Brownie Balls

Prep time
10 minutes
Total Time

For the balls

For the coating


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 5. Refridgerate for 1 hour to allow the balls to set These balls can be stored in the fridge for 5 days.

Raspberry-Chia-Vanilla Banana Ice-Cream

Prep time
10 minutes
Total Time
20 minutes

For the chia pudding

  • 2 tablespoons Chia Seeds
  • 200ml milk of choice
  • 1 dash pure vanilla extract
  • 2 teaspoons sweetener of choice e.g. honey

For the banana ice-crceam

  • 2 bananas, in slices, frozen
  • 2 teaspoons homemade peanut butter (optional)
  • 150ml milk of choice
  • 1-2 teaspoons sweetener of choice, e.g. honey

For the berries

  • 100g raspberries, fresh or frozen
  • 150g blackberries, fresh or frozen
  • 1 teaspoon Bare Berries
  • 2 teaspoons sweetener of choice, e.g. honey, coconut blossom sugar etc
  • 2 tablespoons water


  • Mulberries
  • 1/2 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!

No-bake Blueberry & Cardamom Cheesecake

Prep time
20 minutes
Total Time
2 hours

For the base

  • 1 cup walnuts
  • 1 cup shredded coconut
  • 2 tablespoons almond butter
  • 2 tablespoons coconut oil
  • 1/4 teaspoon sea salt

For the filling

  • 2 cups raw cashews, soaked in water for 2 hours then drained and rinsed
  • 1/4 cup coconut oil
  • 1/2 cup coconut milk
  • 1 lemon, juiced
  • 2 tablespoons rice malt syrup
  • 1/4 cup Vanilla Bean WPI or Vanilla & Coconut Plant Protein
  • 1 1/2 cup blueberries (fresh or frozen)
  • 1 1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla 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.

Berrylicious Ice Cream Sandwich

Prep time
20 minutes
Total Time
20 minutes

For the biscuits

  • ¾ cup (90g) pecans (preferably activated)
  • ¾ cup (120g) almonds (preferably activated)
  • ½ cup (100g) activated buckwheat groats
  • ¾ cup (75g) desiccated coconut
  • ½ cup (60g) Bare Blends Organic Raw Cacao Powder
  • 1/3 cup (50g) coconut sugar
  • 4 medjool dates, pitted
  • 1 tbsp Bare Blends Raw Peruvian Power Protein
  • ¾ cup (185ml) melted coconut oil

For the ice cream (makes 1 litre)

  • 1 cup (150g) cashews (soaked 6 hours, rinsed & drained)
  • 3 cups (375g) frozen raspberries, defrosted
  • 1 ½ cups (375ml) coconut cream
  • 1/3 cup (80ml) melted coconut oil
  • ½ cup (80g) coconut sugar
  • 2 tbsp Bare Blends Bare Berries

For the Chocolate Coating

  • ½ cup (60g) Bare Blends Organic Raw Cacao Powder
  • ¼ cup (60ml) melted cacao butter
  • ¼ cup (60ml) melted coconut oil
  • 2 tbsp coconut nectar (or liquid sweetener of choice)
  • 1 tsp vanilla bean powder (optional)


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. 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. 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. 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. To make ice cream, blend all ingredients in a high-speed blender until completely smooth. 6. Pour ice cream mixture into moulds over biscuit base, leaving 5mm at the top. Place biscuit on top and press down to sandwich together. Cover tray with plastic wrap and freeze for 5-6 hours until set. 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. To make chocolate coating, mix all ingredients in a bowl until well combined. Transfer into a small deep bowl and partly dip each ice cream sandwich in the chocolate. Place on a tray lined with non-stick baking paper and freeze for 15 minutes until chocolate is set. Pour left over chocolate onto a plate lined with non-stick baking paper and freeze until set. Break into shards and enjoy as an extra treat. 9. Store ice cream sandwiches in an airtight container in freezer. Remove from freezer 10 minutes before eating to soften slightly.

Protein Snickers Bar

Prep time
20 minutes
Total Time
4 hours

For the soft nougat

  • 150g Cashews soaked overnight
  • 3 tbps Organic Vanilla Bean Native WPI
  • 2 tbps Coconut milk

For the crunchy caramel center

  • 3/4 cup crunchy peanut butter

For the chocolate base and top

  • 1 cup chocolate coconut butter
  • 3/4 cup of agave syrup / coconut nectar / rice malt syrup
  • 1/2 cup Bare Blends Raw Cacao Powder
  • 1 cup organic 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.

Bare Blends

At Bare Blends we take a holistic approach to your nutrition and wellness; producing delicious natural & organic superfood blends that nourish and nurture an active body + mind. All products are sugar and gluten free. From Kakadu to the Andean ranges, we've selected the highest quality ancient, raw and organic superfoods and combined them with Native and New Zealand whey proteins. We believe we make the best tasting natural protein powder in Australia.

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