Vanilla & Coconut Plant Protein

ingredients

• 1 cup blanched almond meal
• 1 cup desiccated coconut
• 40 grams cacao butter, grated
• 1/3 cup rice malt syrup
• 2 tbsp Cacao & Cinnamon Plant Protein

• 2/3 cup coconut milk
• 1 1/4 cups soft dates, pitted (we used Medjool dates)
• 1/2 cup Vanilla & Coconut Plant Protein
• 1/4 tsp good-quality salt
• 1/2 cup natural peanut butter
• 1/2 cup + 1 tbsp rice malt syrup

directions

Make the crust 1. Grease a medium sized tart tin (i used coconut oil) and line the base with baking paper 2. Add grated cacao butter and rice malt syrup to a heat proof bowl, and set over a pot of simmering water. Allow to melt. 3. Meanwhile, add almond meal, coconut and plant protein powder to a large mixing bowl. Mix well, then add the cacao butter and rice malt syrup mixture once melted. Mix again, then transfer to the tart tin. Take your time to spread and press the mix uniformly, creating a nice, even base. Set aside. Make the filling 1. Add all ingredients to a high speed blender, ensuring you have removed all pits from the dates, then blend until very smooth*. You will need to use the tamper to help the blender along, as the mixture will be very thick. Once smooth, scrap the filling into the tart shell. Set in the fridge for a minimum of 2 hours. 2. To serve, decorate with fresh berries and melted chocolate, or a simple sprinkling of salt flakes. Store in an air-tight container in the fridge (for up to 1 week), or freezer (for up to 3 weeks).

ingredients

• 1 cup shredded coconut
• 1 cup almond meal
• 1/4 cup Vanilla & Coconut Plant Protein
• 2 tbsp coconut sugar
• 60g cacao butter, melted
• 1/3 cup pure maple syrup

• 1 cup raw macadamias
• 1/2 cup Vanilla & Coconut Plant Protein
• 75g vegan white chocolate
• 1/2 cup coconut yoghurt
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/4 cup lemon juice

directions

1. To make the base, add all ingredients to a mixing bowl and combine. Pour into tart tin, and take time to evenly spread to form a uniform crust. Set aside. 2. Add all of the filling ingredients to a high-speed blender. Blitz until silky smooth. Pour into the base, then set in fridge overnight. 3. To serve, top with lots of seasonal fruits (preferably something tart, like berries or passion fruit) and nuts!

ingredients

• 8 large dried mango strips
• 1 cup rolled oats *
• 1 cup unsweetened desiccated coconut
• 1/2 cup Bare Blends Vanilla & Coconut Plant Protein
• 4 x 20ml tablespoons extra virgin coconut oil
• Extra unsweetened desiccated coconut for coating

directions

1. Process the dried mango, oats, coconut, protein and coconut oil in a food processor until well combined. 2. Line a tray with baking paper. Roll the mixture into balls, coat in extra desiccated coconut if desired and place on the tray. Leave in the fridge to set. 3. Store in the fridge or freezer. 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.