Organic Raw Peruvian Maca

ingredients

• 2 x 20ml tablespoons cashew nuts or almonds
• 1 x 20ml tablespoon unsweetened desiccated coconut
• 2 teaspoons extra virgin coconut oil
• 2 teaspoons rice malt syrup

• 1/4 cup hulled tahini
• 1/4 cup rice malt syrup
• 2 x 20ml tablespoons extra virgin coconut oil, melted
• 1/2 teaspoon Organic Raw Peruvian Maca
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt

• 1/4 cup extra virgin coconut oil, melted
• 2 x 20ml tablespoons Organic Raw Peruvian Cacao
• 3 teaspoons rice malt syrup
• 1 teaspoon hulled tahini
• Pinch of sea salt

directions

1. Line an 8 x 12cm container with baking paper or cling film. 2. Process the base ingredients in a food processor until the mixture comes together into a ball. Press the mixture into the prepared container and set aside in the freezer to chill. 3. To make the maca caramel layer, place the tahini, rice malt syrup, melted coconut oil, maca powder, vanilla and sea salt in a small bowl. Gently stir everything together until just combined (if you over-stir the mixture it may go a bit grainy). Spread the maca caramel mixture over the base and return the container to the freezer to chill. 4. To make the chocolate topping, place the melted coconut oil in a small bowl and stir in the cacao powder, rice malt syrup, tahini and sea salt until well combined. Pour the chocolate mixture over the maca caramel layer and leave the container in the fridge for a few hours to set. 5. Once set, remove the slice from the container and cut into pieces. Store in the fridge or freezer. 6. Enjoy!

ingredients

• 1 cup frozen strawberries (for a thicker more chilled consistency!)
• 1.5 cups macadamia milk
• ½ tsp Organic Raw Peruvian Maca
• ½ tsp slippery elm powder
• 1 tsp tocos powder (optional)
• 1 tsp coconut oil
• 1 tbsp manuka honey
• 1 tsp Bare Berries

directions

1. Combine all ingredients into a high speed blender and blend until completely smooth and creamy. 2. Dust with berry powder and enjoy!

ingredients

• 3 tbsp Bare Blends Organic Black Chia Seeds
• 250 ml almond milk
• 1 tsp pure vanilla extract or seeds of 1/2 vanilla bean
• 2-3 tsp coconut blossom sugar or pure maple syrup

• 2 super-ripe bananas, in slices, frozen
• 100 ml milk of choice, e.g. soy/almond/rice milk
• 1 tbsp peanut butter, homemade/sugar-free
• 2 tsp Bare Blends Organic Raw Peruvian Maca Powder
• 1 tsp pure vanilla extract or seeds of 1/2 vanilla bean
• 2-3 tsp coconut blossom sugar or pure maple syrup (if you like it sweet like me).

• 2 handful fresh blueberries
• crushed peanuts

directions

1. Pop the peeled and sliced ripe bananas into the freezer and also make the chia pudding the night before. 2. Serve in a bowl and top with some of your favourite ingredients, we used fresh cut strawberries, sliced banana, cacao nibs, freeze dried raspberries, and chopped walnuts. 3. 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. 4. Take the frozen banana slices out of the freezer and thaw for a few minutes. Add into a blender/food processor with all the other ingredients and blend until smooth and creamy. 5. Stir the chia pudding again to avoid chunks and add into a jar alternately with the banana ice-cream and blueberries to the top. Sprinkle some crushed peanuts or 1 tbsp of your favourite crunchy granola on top and enjoy, enjoy, enjoy! (Use a long spoon to dive all the way to the bottom and get a little bit of everything!)