Cacao & Cinnamon Plant Protein

ingredients

• ½ cup macadamias
• ¾ cup pecans
• 1 cup dates
• ¾ desiccated coconut
• 5 tbsp Organic Raw Peruvian Cacao
• 5 tbsp Raw Cacao WPI or Cacao & Cinnamon Plant Protein
• 3 tbsp coconut oil
• 2 tbsp coconut nectar
• 1 pinch salt

• 1 tsp Bare Berries
• ¼ cup desiccated coconut

directions

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.

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 rolled oats
• 1/4 cupCacao & Cinnamon Plant Protein
• 2 x 20ml tablespoons extra virgin coconut oil
• 1 x 20ml tablespoons rice malt syrup (or pure maple syrup or honey)

• 80g dark (85% cocoa) chocolate
• 1 x 20ml tablespoon extra virgin coconut oil
• 1 x 20ml tablespoon rice malt syrup (or pure maple syrup or honey)
• 2 teaspoons Bare Berries
• 1/4 cup brazil or macadamia nuts
• 1/4 cup dried cranberries or raisins
• 1/4 cup coconut flakes
• 1 x 20ml tablespoon Organic Chia Seeds

directions

1. Line an 8 x 12cm container with baking paper or cling film. 2. To make the base, process all of the base ingredients in a food processor until well combined. Press the mixture firmly into the lined container and set aside. 3. To make the topping, melt the chocolate in the microwave or using a double boiler. Stir in the coconut oil, rice malt syrup and Bare Berries (if using). Allow to cool slightly, then stir in the nuts, dried fruit, coconut and chia seeds. 4. Pour the chocolate mixture over the base and smooth the top with the back of a spoon. Leave in the fridge for a few hours to set. Once set, remove from the fridge and cut into pieces. Store in the fridge or freezer.