Vanilla Coconut Plant Protein

• 1 frozen banana, chopped
• 1/2 cup young coconut flesh
• 1/2 cup desired plant milk
• 1/2 teaspoon Organic Reishi Mushroom or 2 tsp Organic Raw Peruvian Maca
• 1 tablespoon 2-4 tbsp Bare Berries
• 1 serving Vanilla & Coconut Plant Protein
• 1 tablespoon preferred nut butter
• 1/2 teaspoon gubinge/Kakadu plum powder (optional)

1. Add all ingredients to a high-speed blender and blitz until very smooth. Enjoy immediately as is, or served in a bowl with your favourite toppings.

• 1/2 cup mixed raw nuts
• 1/4 cup Bare Blends Vanilla Bean WPI or Vanilla & Coconut Plant Protein
• 20 millilitre Organic Raw Peruvian Maca
• 40 millilitre extra virgin coconut oil, melted
• 20 millilitre rice malt syrup or pure maple syrup
• 1/4 cup raw cacao nibs

1. Blend the nuts in the food processor until you get fine crumbs.
2. Tip the nut mixture into a bowl and add the remaining ingredients, stirring well until everything is well combined.
3. Press the mixture into balls and leave in the fridge for an hour or so to set. Store in the fridge or freeze.
4. Enjoy!

• 1 cup desiccated coconut
• 1/4 cup Cacao & Cinnamon Plant Protein
• 1 tablespoon coconut sugar
• 1 tablespoon (preferably activated) buckwheat grouts
• 40 gram cacao butter, grated
• 300 gram silken tofu
• 1 cup raw, unsalted cashews or macadamias, soaked for 4 hours in water
• 1 1/2 tablespoon Bare Berries
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1/2 cup rice malt syrup
• 1 teaspoon vanilla (of choice - I used powder)
• 1/4 cup coconut oil
• 1/4 cup cacao butter, grated

Make the crust

1. Set aside a silicone, 6 piece muffin tray.
2. Add grated cacao butter to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
3. Meanwhile, add coconut, coconut sugar, buckwheat and plant protein powder to a large mixing bowl. Mix well, then add the cacao butter. Mix again, spoon approx. 1.5 tbsp into each silicone mould and press done to form a nice even base (and just eat any remaining base mixture - yum!).

Make the filling

1. Add grated cacao butter and coconut oil to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
2. Meanwhile, add tofu, nuts, lemon zest and juice, rice malt syrup and vanilla to a high-speed blender and blitz on high until smooth (around 1 minutes).
3. Next, add the melted cacao butter and coconut oil, BUT reserve around 1 tsp of the oil. Blend again on high, for around 1 minute.
4. Pour 1/2 the mixture into a bowl. Add the berry powder and remaining oil, and blend again for 15-30 seconds. Taste this mixture, and add more berry powder as desired.

**Assemble your cakes**

1. Fill each mould 1/2 way with the berry layer, then top with the lemon mixture*. Transfer the left over mixture to the fridge to firm up if you wish to do the pipping on top, and put the cupcakes in the freezer set for a minimum of 3 hours.
2. If doing pipping, wait to the remaining mixture is around the consistency of thick yoghurt, then transfer to pipping bag with desired nozzle. Remove cupcakes from the freezer and from their moulds, and allow to defrost for 10-15 minutes then pipe on top as desired. Decorate with edible flowers and enjoy immediately.