If you live a busy lifestyle, like us at the Bare Blends office, then a pre-made healthy snack is the best way to get a nutritious ene
If you live a busy lifestyle, like us at the Bare Blends office, then a pre-made healthy snack is the best way to get a nutritious energy boost while you’re on the go.
If your snack has protein in it, that’s even better, as this will help to get rid of your hunger cravings that may happen later on. These recipes don’t contain any refined sugar, just organic superfoods and deliciously satiating ingredients that are sure to put a smile on your face throughout the day.
Here’s 7 of our go-to healthy snacks to get you through the working week.
Cacao and peanut butter is a winning combination, and this decadent-but-healthy slice recipe is gluten free and grain free, with no baking involved.
With the added antioxidants from raw cacao, and energy boost from the maca, this slice is the perfect post-workout snack or pick-me-up treat.
These Choc Protein Bites are like healthy chocolate biscuits to accompany your cup of tea, or afternoon coffee. The cacao and protein will help to give your mental capacity a boost if you’re lacking energy.
The coconut and nuts provide extra nutrients from the good fats, so take them to work to get you through the 3pm slump!
Brittles are traditionally very sweet and full of sugar, but this pistachio brittle is only fully of nutritious goodness, and that addictive pistachio nutty flavour!
The snack speaks for itself - just try and stop yourself from eating it!
This ice-cream is made with avocados, coconut yogurt, lime, and matcha!
We know that ice-cream is technically a dessert, but for the warmer weather, it’s the perfect snack! If you have kids - this will be their new favourite after-school treat!
These are protein bars without the added ‘natural’ flavours or sweeteners. They’re perfect to boost your energy before or after a workout, they even make a convenient breakfast on the go when you short for time in the mornings!
Made with our Bare Whey protein and maca, they will leave you feeling satiated and full of energy.
Protein balls are one of the easiest ways to get a little protein kick throughout your day. They’re also delicious! This recipe uses mesquite and cacao, which adds a sweet and caramelly flavour to the rich cacao. Yum!
Chocolate is good at any time of the day, and this choccy mint slice is one that you won’t feel guilty about!
Made with our Peruvian Power Protein, cashews, and almond meal, this slice is packed full of protein and the cacao flavour will leave you with a big smile on your dial!
1. Blend avocados, coconut milk, coconut nectar, lime juice and zest in a high-speed blender until completely smooth. Add matcha and blend until well combined. 2. Pour mixture into popsicle moulds, leaving 2 ½ cm (1-inch) at the top of half the moulds for the coconut yoghurt. Spoon coconut yoghurt into the partially filled moulds. Insert popsicle sticks and freeze for 5 hours or overnight until set. 3. Run moulds under warm water to help release them and remove popsicles. Place popsicles on a tray lined with non-stick baking paper. 4. Working quickly, lightly dip tips of popsicle in coconut yoghurt and then sprinkle with desiccated coconut. Return to freezer for 30 minutes or until frozen.
1. Combine the protein powder, mesquite powder, cacao powder, oat flour and coconut flour in a large bowl. Make a well in the centre and pour in the rice malt syrup, melted coconut oil and water. 2. Using a sturdy spoon, stir everything together until well combined (the mixture gets quite sticky so you'll need to use your muscles to stir everything until well combined). Have a taste, and add a little more rice malt syrup (or pure maple syrup) if you'd like it sweeter. If the mixture is too sticky, add a little extra coconut flour. If it's too dry, add a little extra water. 3. Roll the mixture into balls and leave in the fridge to set. Sprinkle with some extra mesquite powder to serve if desired. Store in the fridge for up to 1 week. *Oats naturally don't contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you're strictly gluten-free, you can buy gluten-free oats.
1. In a heavy-bottomed saucepan, combine the coconut oil, cashew butter, rice malt syrup, vanilla powder and sea salt over medium-low heat. Stir until all melted together and the mixture starts to bubble slightly. Allow to bubble for 5 minutes, this will give the brittle a caramel flavour. Then, remove from the heat and stir in the protein powder and pistachio nuts. 2. Dump mixture onto a lined baking tray or dinner plate and spread out to the edges. Sprinkle with sea salt. Place in the fridge and allow to cool for 30 minutes. 3. Once set, remove from the fridge and break into small shards. Serve.
1. Line a 10 x 16cm container with baking paper or cling film. 2. To make the base, process the nuts, coconut, protein powder and cacao powder together in a food processor until you get fine crumbs. Add the coconut oil and rice malt syrup and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the fridge. 3. To make the topping, mix all of the topping ingredients together in a small bowl until well combined. Spread the mixture over the base, then put the container back into the fridge for a few hours until set. 4. Once set, remove the slice from the container and cut into pieces with a sharp knife. Store in the fridge or freezer. * It’s best to use a natural peanut butter that contains peanuts only.
1. Combine all ingredients together in a bowl. Place bowl in the freezer for 10 minutes to allow mixture to harden. 2. Remove mixture from the freezer and take one tablespoon amount into your hands. Roll into a small ball. Place on a plate and squish down with your thumb. Continue this with the remaining mixture. 3. Place Choc Protein Bites back into the freezer to harden slightly as they would have softened after touching the mixture. Serve immediately.
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).
1. In a bowl, mix together the ingredients for the base. Once they have formed a crumbly crumb, press the mixture firmly into your baking tin, and pop into the freezer while you get the next layer ready. I used a 27cmx17cm rectangular tin, the base lined with baking paper. 2. In your food processor, add the cashews and blend until they have formed a paste. If they are having trouble, add the coconut milk and maple syrup to help them blend, plus a bit of water if necessary. Keep the processor going for around 5 minutes, or until they have formed a creamy paste. Timing will depend on the efficiency of your processor. Next, add the vanilla, peppermint extract, and salt, and continue to blend. When the mixture is completely smooth, spoon it evenly over the base layer that you have grabbed from the freezer. Leave until hardened – at least an hour. 3. Melt the coconut oil and stir in the maple syrup, vanilla and cacao. Once a rich chocolate sauce has formed, grab the slice out of the freezer. Let it sit for a few minutes – the chocolate will freeze pretty much straight away once it hits the slice. Working quickly, pour the chocolate over the slice and sprinkle with sea salt before it has a chance to set. Pop it back in the freezer for another 20 minutes or so. 4. Slice into squares and try not to eat one every time you walk past the freezer. Store in an airtight container.
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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