Category: Recipes

Makes: 6 – 8 bars

Ingredients

• 2 scoops (60g) Bioflex Nutrition BioLife in Vanilla
• 30g coconut flour
• Pinch of salt
• 1 teaspoon vanilla essence
• 1 teaspoon coconut oil – melted
• 130ml milk of choice
• 1/2-1 teaspoon natural sweetener – we used Bulk Nutrients’ Sweetvia
• 1 teaspoon poppy seeds
• 75ml lemon juice
• Zest of 1 lemon

Directions

1. Combine all dry ingredients in a bowl.
2. Combine all wet ingredients in a bowl and add to dry ingredients. Mix well.
3. Press into a lined tin (a brownie or loaf tin works well).
4. Chill for two hours in the fridge before slicing into bars
5. Best stored in the fridge for up to one week.

Nutritional Information

Per serve (41g) / Per 100g

Energy (kJ): 405/987 | Protein (g): 6.8/16.5 | Fat (g): 6.1/15 | Saturated fat (g): 3.8/7.7 | Carbohydrates (g): 3.2/7.6 | Sugar (g): 2.5/6 | Sodium (mg): 61/148

Makes: 15-18

Ingredients

• 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
• 2/3 cup chickpeas – rinsed and drained
• Pinch of salt
• 1 teaspoon vanilla essence
• 2 tablepsoons nut butter of choice – we used almond spread
• 1 tablespoon oat flour or flax
• 1 tablespoon maple syrup or coconut sugar
• 1/4 cup dark choc chips

Directions

1. Combine all ingredients but choc chips in a food processor and blend until smooth. This may take a while.
2. Mix in by hand the dark choc chips.
3. Roll into 25-30g sized balls (about 1 tablespoon) and roll through coconut if desired.
4. Best eaten within 3-5 days.

Nutritional Information

Per serve (30g) / Per 100g

Energy (kJ): 371/1240 | Protein (g): 5.4/18 | Fat (g): 5.5/18.5 | Saturated Fat (g): 2.8/9.4 | Carbohydrates (g): 3.2/10.7 | Sugar (g): 0.5/1.8 | Sodium (mg): 50/166

Makes 8

Ingredients

• 1 scoop Bioflex Nutrition Proflex in Vanilla
• 60g walnuts
• 40g cashews
• 40g almond spread
• 2 tablespoons honey
• 1/2 tablespoon coconut oil – melted
• 1/2 teaspoon vanilla essence

Directions

1. Place all ingredients in a food processor and blend until well combined. The mix may appear crumbly but should come together when pressed in hands.
2. Shape into balls and roll through desiccated coconut if desired.
3. Best stored in the fridge for up to five days.

Nutritional Information

Per serve (28g) / Per 100g

Energy (kJ): 633/2230 | Protein (g): 6.3/22.3 | Fat (g): 10.5/37 | Saturated Fat (g): 1.8/6.3 | Carbohydrates (g): 7.3/26 | Sugar (g): 6.7/23 | Sodium (mg): 10/35

Makes: 8-10 cups

Ingredients

For the filling:

• 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
• 2/3 cup chickpeas – rinsed and drained
• Pinch of salt
• 1 teaspoon vanilla essence
• 2 tablespoons nut butter of choice – we used almond spread
• 1 tablespoons oat flour or flax
• 1 tablespoons maple or coconut sugar

For the coating:

• 150g dark chocolate + 1 teaspoon coconut oil – melted together

Directions

1. Combine all filling ingredients in a processor and blend until smooth. This may take a while.
2. If too wet, add an extra 1 tablespoon at a time of oat flour. If too dry, add an extra 1 tablespoon at a time of milk of choice.
3. Melt together the dark chocolate and coconut oil either in the microwave or over the stove.
4. Add 1-2 teaspoons of melted chocolate mix to the base and sides of cupcake cases, ensuring the chocolate is spread evenly, with no gaps up the sides. Allow to set.
5. Please 1 tablespoon of cookie dough mix onto of the set chocolate and spread evenly.
6. Place up to 1 tablespoon additional melted chocolate on top of the cookie dough mix and spread evenly to cover. Tap lightly on the bench to allow any air bubbles to be removed.
7. Place in the fridge to set fully.
8. Best eaten within 3-5 days.

Nutritional Information

Per cup (63g)/ Per 100g

Energy (kJ): 717/1140 | Protein (g): 7.5/11.9 | Fat (g): 11.5/18.3 | Saturated Fat (g): 4.4/7 | Carbohydrates (g): 6.6/10.5 | Sugar (g): 0.7/1.1 | Sodium (mg): 1.4/166

Makes: 1-1.5 cups

Ingredients

• 1 scoop (30g) Bioflex Nutrition BioFurnace in Strawberry
• 50g low fat cream cheese
• 50g low fat smooth ricotta
• 1 teaspoon sweetener of choice – we used Bulk Nutrients Sweetvia
• 3 tablespoons natural strawberry jam
• 6 strawberries – diced

Directions

1. Place all ingredients except strawberries in a processor and blend until smooth.
2. Add diced strawberries and stir through.
3. Serve with your choice of dipping foods.
4. Best used within 1-2 days.

Nutritional Information

Per serve (30g) / Per 100g

Energy (kJ): 159/529 | Protein (g): 5/16.6 | Fat (g): 1.4/4.8 | Saturated Fat (g): 0.9/3 | Carbohydrates (g): 1/3.5 | Sugar (g): (0.9/3.1 | Sodium (mg): 50/166

Makes: 1 loaf  or 10-12 serves

Ingredients

• 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
• 1 scoop (30g) Micellar Casein in Vanilla – we used Bulk Nutrients 
• 500g grated carrot
• 3 whole eggs
• 2 teaspoons vanilla essence
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon clove
• 350g almond meal
• 100ml milk of choice
• 50ml oil of choice
• 1/3 cup maple syrup
• 1 cup (150g) blueberries
• 2 teaspoons baking powder

*Optional toppings: Ricotta with honey drizzle, cinnamon and walnuts.

Directions

1. Preheat oven to 180 degrees.
2. Combine all ingredients, excluding blueberries, and mix well.
3. Fold in blueberries.
4. Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
5. Cool completely in the tin.
6. Store in the fridge.

Nutritional Information

Per serve (122g) / Per 100g

Energy (kJ): 1070/874 | Protein (g): 13.9/11.4 | Fat (g): 20/16.4 | Saturated Fat (g): 5/4.1 | Carbohydrates (g): 7.3/6 | Sugar (g): 4.9/4 | Sodium (mg): 44/36

Serves 1 – 2

Ingredients

• 1/2 scoop (15g) Bioflex Nutrition Proflex in Vanilla
• 3 tablespoons almond spread
• 2 tablespoons honey
• 2 teaspoons MCT Oil – We used Bulk Nutrients
• 1/4 cup shredded coconut
• 1 cup oats
• 1 teaspoon vanilla essence
• 2 tablespoons ground flax seeds
• 2 teaspoons cinnamon
• Pinch of salt

Directions

1. Pre-heat oven to 180 degrees celsius.
2. Combine in a bowl oats, flax seeds, salt, cinnamon and shredded coconut.
3. In a separate bowl place almond spread, honey, essence and MCT Oil. Heat in the microwave for 20-30 seconds and stir well to combine.
4. Pour liquid mix into dry mix and combine well to ensure all dry mix is coated.
5. Evenly spread on a lined baking tray and place in the oven for 15-20 minutes until golden brown.
6. Allow to cool completely before storing in an airtight container for up to one week.

Nutritional Information

Per serve (125g) / Per 100g

Energy (kJ): 4240/1850 | Protein (g): 33.5/14.6 | Carbohydrates (g): 98.5/43 | Sugar (g): 45.7/20 | Fat (g): 55.3/24.1 | Saturated Fat (g): 17.9/7.8 | Sodium (mg): 36/16

Makes 3

Ingredients

• 1 tablespoon Bioflex Nutrition Proflex in Vanilla
• 1/2 tablespoon almond spread
• 1 tablespoon coconut oil – melted
• 1 tablespoon desiccated coconut
• 1 tablespoon vanilla essence
• 1 tablespoon (9g) hundreds and thousands

Directions

1. Place all ingredients in a bowl and mix well.
2. Roll into even sized balls and place in the fridge to firm up.

Nutritional Information

Per Serve (17g) / Per 100g

Energy (kJ): 411/2420 | Protein (g): 5.3/31.4 | Fat (g): 7/41 | Saturated Fat (g): 4.2/25 | Carbohydrates (g): 3.3/19.6 | Sugar (g): 3.1/18.4 | Sodium (mg): 10/56

Makes 6

Ingredients

• 1 serve (42g) Bioflex Nutrition BioCake in Creamy Banana
• 40g pretzels
• 40g peanut butter – we used Pic’s Peanut Butter
• 20g coconut oil
• Optional chocolate to drizzle

Directions

1. Melt peanut butter and coconut oil together for 30 seconds in the microwave.
2. Add all remaining ingredients and mix well.
3. Place in the fridge to set for a minimum of thirty minutes.
4. Remove and roll into six even sized bites.
5. Melt chocolate with some coconut oil and drizzle on top.
6. Place back into the fridge to set.
7. Best eaten stored in the fridge and within one week.

Nutritional Information

Per serve (23g) / Per 100g

Energy (kJ): 517/2210 | Protein (g): 5.7/24 | Fat (g): 8.2/35 | Saturated Fat (g): 3.8/16 | Carbohydrates (g): 6.6/28.4 | Sugar (g): o.7/2.9 | Sodium (mg): 154/658

Makes 3

Ingredients

For the cookies:

• 1 tablespoon Bioflex Nutrition Proflex in Vanilla
• 1/2 tablespoon almond spread
• 1/2 tablespoon coconut oil – melted
• 1 tablespoon desiccated coconut
• 1 teaspoon vanilla essence
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon maple syrup

For the chocolate centre:

• 1 teaspoon coconut oil – melted
• 4 pieces dark chocolate – melted

Directions

1. Place all ingredients in a bowl and stir to a firm dough.
2. Roll into cookie shapes and press down in the centre.
3. Melt some chocolate and pour into the center of each cookie.
4. Place in the fridge to set.

Nutritional Information

Per serve (17g) / Per 100g – not including chocolate centre

Energy (kJ): 372/2190 | Protein (g): 5.3/31.1 | Fat (g): 7.5/44 | Saturated Fat (g): 5.8/34 | Carbohydrates (g): 0.2/1.4 | Sugar (g): 0.2/1.1 | Sodium (mg): 10/60

Makes 10

Ingredients

• 2 scoops (60g) Bioflex Nutrition Proflex in Vanilla
• 170g dried apricots – soaked in water for one hour
• 100g shredded coconut
• 1/3 cup rice malt syrup or honey
• 1 teaspoon vanilla essence

Directions

1. Place all ingredients in a mini food processor and blend until combined. Apricots may remain chunky.
2. Place into a lined brownie or loaf tin and press down well.
3. Place in the fridge to set for one to two hours.
4. Drizzle with melted chocolate if desired.
5. Once set, remove from tin and slice with a shape knife.
6. Best consumed within 4-6 days and stored in the fridge.

Nutritional Information

Per serve (42g)/ Per 100g

Energy (kJ): 640/1520 | Protein (g): 7.2/17 | Fat (g): 6.6/15.7 | Saturated Fat (g): 5.3/12.5 | Carbohydrates (g): 14.3/34 | Sugar (g): 12.8/30.5 | Sodium (mg): 19/46

Makes 6 cups or 12 serves

Ingredients

• 2 scoops (60g) Bioflex Nutrition Proflex in Chocolate
• 1/2 cup coconut oil – melted
• 1/2 cup peanut butter – we used Pic’s Peanut Butter
• 1/4 cup cocoa powder
• 2 tablespoons honey
• 1 teaspoon vanilla essence
• 3 Oreos – chopped

Directions

1. In the microwave, melt the coconut oil and peanut butter together.
2. Add all remaining ingredients and mix well.
3. Pour evenly into six cupcake cases. Tap to remove any bubbles.
4. Place in the fridge to set for a minimum of one hour.

Nutritional Information

Per serve (35g) / Per 100g

Energy (kJ): 868/2480 | Protein (g): 7.6/21.6 | Fat (g): 16.3/46.5 | Saturated Fat (g): 9.9/28 | Carbohydrates (g): 7.4/21 | Sugar (g): 5.6/16.1 | Sodium (mg): 123/351

Makes 1

Ingredients

• 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
• 100g mixed berries
• 1-2 teaspoons honey
• 200ml milk of choice – we used almond milk
• 1 teaspoon chia seeds
• 1 teaspoon flax seeds

Directions

1. Place all ingredients in a blender and blitz until smooth.
2. Pour into a glass and enjoy immediately!

Nutritional Information

Per serve (335g) / Per 100g
Energy (kj): 1820/544 | Protein (g): 35/10.4 | Fat (g): 24/7.2 | Saturated Fat (g): 1.9/0.6 | Carbohydrates (g): 15.5/4.6 | Sugar (g): 14.2/4.2 | Sodium (mg): 60/18

Makes 6

Ingredients

• 2 scoops (60g) Bioflex Nutrition Proflex in Vanilla
• 200ml milk of choice
• 100ml water
• 2 tablespoons powdered peanut butter – we used The Nutty Whey
• 1 tablespoon chopped pecan or peanut pieces
• 1 tablespoons no added sugar maple syrup

Directions

1. Place all ingredients in a protein shaker and shake until well combined.
2. Pour into six icy pole cases, pop the lids on top and place into the freezer to set for approximately 2 to 3 hours.
3. Remove from icy pole cases and enjoy.
4. These will keep for approximately 2 to 3 weeks in the freezer.

Nutritional Information

Per serve (66g) / Per 100g
Energy (kJ): 399/605 | Protein (g): 11.4/17.2 | Fat (g): 5/7.5 | Saturated Fat (g): 0.4/0.6 | Carbohydrates (g): 1/1.6 | Sugar (g): 0.6/1 | Sodium (mg): 19/28

Makes 5

Ingredients

• 1 packet Bioflex Nutrition BioCake in Choc Cherry
• 50g almond meal
• 1 teaspoon (5g) Bulk Nutrients Sweetvia
• 17g flour of choice – we used wholemeal
• 1 teaspoon vanilla essence
• 1 tablespoon butter of choice – melted
• 1 egg
• 2 tablespoons milk of choice
• 30g dark chocolate chips
• 30g fresh or frozen raspberries

For topping (not included in nutritional information):

• 1 packet Bioflex Nutrition Some Like it Hot in Chocolate
• 1 tablespoon coconut oil – melted

Directions

1. Set oven to 180 degrees.
2. In a bowl combine all dry ingredients except for the chocolate chips.
3. In a separate bowl combine all wet ingredients except for the raspberries.
4. Make a well in the centre of the dry ingredients and add the wet ingredients. Mix well.
5. Gently fold in the chocolate chips and raspberries.
6. Divide the mixture evenly between five cupcake cases.
7. Bake for 10 to 12 minutes.
8. Remove from oven and allow to cool slightly before moving to a wire rack.
9. Cool completely before storing in an airtight container or glazing (glazing not included in nutritional information).
10. Mix Bioflex Nutrition Some Like It Hot and coconut oil together until it forms a thick paste. Spread over the muffin and sprinkle with coconut and cacao nibs if desired.
11. Store for up to three days.

Nutritional Information

Per serve (58g) / Per 100g
Energy (kJ): 804/1390 | Protein (g): 5.6/9.7 | Fat (g): 12.5/21.6 | Carbohydrates (g): 13/22

Makes 10 slices

Ingredients

• ½ scoop Bioflex Nutrition Natural WPI or Natural WPC in Vanilla
• 150g crunchy peanut butter – we used Pic’s Peanut Butter
• ½ tablespoon cacao butter
• 5g vanilla bean paste
• 5g rice malt syrup
• 25g coconut flour
• 2 tablespoon cacao nibs
• 10ml coconut oil – melted

Directions

1. Place all ingredients in a bowl and mix with 2 or 3 tablespoons of water.
2. If mixture is too dry, add another tablespoon of water.
3. Roll mixture out to 1 ½-2cm thickness. Place in the fridge to set.
4. When set, slice into rectangles with a sharp knife.

Nutritional Information

Per serve / Per 100g
Energy (kJ): 252/1890 | Protein (g): 11/39.6 | Fat (g): 6.5/28.6 | Carbohydrates (g): 4.3/8.1

Serves 16

Ingredients

• 2 scoops (60g) Bioflex Nutrition Proflex in Chocolate
• ⅓ cup sultanas
• 3 tablespoon natural crunchy peanut butter – we used Pics Peanut Butter
• 6 tablespoons desiccated coconut
• 2 tablespoons coconut oil – melted
• 6 Sanitarium Weetbix – crumbed
• 2 tablespoons cacao
• 2 tablespoons honey or rice malt syrup
• 10 squares dark organic chocolate + additional 2 tablespoons coconut oil – melted together

Directions

1. Place all ingredients, except dark chocolate and additional coconut oil, in a bowl.
2. Blend together and press into a lined square brownie tin and set aside.
3. Melt chocolate and coconut oil together.
4. Pour chocolate mix over the base and spread evenly.
5. Place in the fridge to set.
6. Use a hot, sharp knife to slice.
7. Store in an airtight container. Best stored in the fridge and consumed within five days.

Nutritional Information

Per 20g serve / Per 100g

Energy (kj): 370/1850 | Protein (g): 5/25 | Carbohydrates (g): 5.8/29 | Fats (g): 3.7/18

Serves 2

Ingredients

• 2 scoops (60g) Bioflex Nutrition Proflex in Salted Caramel
• 2 tablespoons smooth peanut butter
• 1/2 cup (125ml) milk of choice – we used almond milk
• 2 tablespoons no added sugar maple syrup
• 4 dried dates (20g)
• 1 medium banana
• 1 teaspoon vanilla essence
• Pinch of salt
• *Optional: Chocolate drizzle 

Directions

1. Place all ingredients in food processor and blend until well combined.
2. Pour into pre-chilled glasses and enjoy.
3. We decorated our glasses with some melted dark organic chocolate and almond meal.

Nutritional Information

Per serve (200g) / Per 100g

Energy (kJ): 1440/729 | Protein (g): 32.5/16.3 | Fat (g): 12.1/6 | Carbohydrates (g): 21.3/10.6

Makes 6 x 20g biscuits

Ingredients

• 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
• 3 tablespoons (30g) quick oats
• 2 teaspoons pure or flavoured maple syrup
• 1 tablespoon shredded coconut
• 2 tablespoons macadamia or almond meal
• 1/2 tablespoon cacao butter or coconut oil melted
• 1 tablespoon water
• 1 teaspoon vanilla essence

Directions

1. Melt cacao butter or coconut oil and maple syrup together on a stove or in a microwave.
2. Place all remaining dry ingredients in a bowl and add the maple syrup mix. Stir until well combined.
3. Roll into 6 x 20g bite sized balls and then flatten to form biscuit shape.
4. Roll through additional coconut or drizzle with sugar free white chocolate if desired.

Nutritional Information

Per serve (20g) / Per 100g

Energy (kJ): 322/1610 Protein (g): 6/22.9 Fat (g): 4.2/21.1 Saturated Fat (g): 1.2/6 Carbohydrates (g): 3.8/19.2 Sugar (g): 0.3/1.7  Sodium (mg): 12/62

Now compare this to a generic Anzac Biscuit:

Per 100g

Energy (kJ): 1980 Protein (g): 5.4 Fat (g): 26.4 Saturated Fat (g): 17.3 Carbohydrates (g): 52.1 Sugar (g): 24  Sodium (mg): 21

Serves 2

Vegetarian | Gluten Free | No Added Sugar | Vegan option

Ingredients

• 2 scoops (60g) Bioflex Nutrition protein of choice in vanilla – we used Proflex 
• 2 tablespoons almond spread
• 70g blueberries
• 1 small banana
• 1 tablespoon honey
• 1 teaspoon vanilla essence
• 250ml almond or coconut milk

Directions

1. Place all ingredients in a blender and combine until smooth.
2. Pour into a glass and enjoy.

*Tip: These are great to make the evening before to grab on your way out for a quick breakfast option.

Nutritional Information

Per serve (248g) / Per 100g

Energy (kJ): 1870/752 | Protein (g): 35/14.1 | Fat (g): 22.2/8.9 | Saturated Fat (g): 1.8/0.7 | Carbohydrates (g): 23.8/9.6 | Sugar (g): 21.3/8.1 | Sodium (mg): 60/24

Serves 4

Ingredients

• 50g Bioflex Nutrition Carbfusion
• 1 tablespoon coconut oil
• 1 onion – diced
• 1 clove of garlic – crushed
• 1 cup cashew nuts
• Spice blend – we used 2 tablespoons curry powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1/2 tablespoon coriander
• 1 stock cube with 1 cup boiling water
• 1/2 cup lentil soup blend
• 1 can coconut milk
• 1 can chickpeas

Directions

1. Heat coconut oil in a large pot. Add onion, garlic and cashew nuts. Stir until the mixture browns.
2. Add spice blend and stir until fragrant
3. Add the stock, lentil blend and coconut milk. Simmer for 20 minutes to allow the lentils to cook.
4. Blend to a smooth consistency.
5. Stir through Carbfusion.
6. Add chickpeas and continue to cook for a further 15 minutes. The mixture may thicken during this time, add some addition water if necessary.
7. Serve with rice, Greek yogurt and chili.

Nutritional Information

Per serve (290g) / Per 100g

Energy (kJ): 1970/639 | Protein (g): 12/4.6 | Fat (g): 24.3/9.5 | Saturated Fat (g): 10/3.8 | Carbohydrates (g): 29.89/11.5 | Sugar (g): 9.2/3.5 | Sodium (mg): 131/50

Ingredients

• 20g pecans
• 20g walnuts
• 1-2 teaspoons cinnamon
• Pinch of salt
• 1 teaspoon vanilla essence
• 1 tablespoon maple or honey
• 1 tablespoon coconut milk
• 1 scoop Bioflex Nutrition BioFurnace in Banana
• 1 tablespoon coconut or almond milk
• 40g soaked (and drained) dates or prunes

Directions

1. Add all ingredients to a processor and blend until well combined.
2. Enjoy on pancakes, toast, oats, etc.

Nutritional Information

Per serve (20g) / Per 100g

Energy (kJ): 295/1480 | Protein (g): 4.3/21.7 | Fat (g): 4/19.8 | Saturated Fat (g): 0.4/2.2 | Carbohydrates (g): 3.9/19.4 | Sugar (g): 3.7/18.7 | Sodium (mg): 9/44

Makes 6

Ingredients

• 150g dates – soaked in water overnight and drained
• 30g almond meal
• 15g cocoa powder
• 1 teaspoon vanilla essence
• 1 scoop (30g) Bioflex Nutrition Proflex in chocolate
• 3 tablespoon coconut oil – melted
• 180g cherries – fresh or frozen
• 50g shredded coconut
• 1 teaspoon sweetener of choice – we used Bulk Nutrients Sweetvia
• 1 scoop (30g) Bioflex Nutrition BioFurnace in strawberry

Directions

1.  In a food processor blend dates, almond meal, vanilla essence, 1 tablespoon coconut oil, chocolate Proflex and cocoa until well combined.
2.  Press into six cupcake cases and set aside.
3. In a food processor place cherries, 2 tablespoons coconut oil, coconut,  Sweetvia and strawberry BioFurnace. Blend until well combined.
4. Pour on top of chocolate base.
5. Place in the freezer to set for a minumun of two hours.
6. Remove from cases and enjoy. Best stored in the freezer.

Nutritional Information

Per serve (82g) / Per 100g

Energy (kJ): 1060/1290 | Protein (g): 11.2/13.6 | Fat (g): 12.6/15.4 | Saturated fat (g): 8.7/10.6 | Carbohydrates (g): 21.1/25.7 | Sugar (g): 20/24.6 | Sodium (mg): 122/149

Nut free | Vegan | Gluten Free option

Makes 12 bite-sized balls

Ingredients

• 2/3 cup dry green lentils
• 1 ½ tablespoons coconut oil
• 1 teaspoon coconut sugar
• 1 teaspoon cinnamon
• 1 teaspoon coconut flour
• 1/8 teaspoon sea salt
• 45g quick oats – you can swap for buckinis, chopped cashews or a gluten free oat alternative
• ¼ cup unsweetened coconut – shredded
• ¼ cup pumpkin seeds
• 1 tablespoon sunflower seeds
• 60g dark chocolate chips – plus extra for coating/dipping. Vegan chocolate can be used to make this recipe 100% vegan.
• 2 tablespoons coconut or almond milk
• 1 scoop (30g) Bioflex Nutrition BioLife in vanilla or salted caramel
• 1 tablespoon no added sugar maple syrup

Directions

1. Preheat oven to 200 degrees and line a baking tray with parchment paper.
2. Rinse lentils and transfer them to a small saucepan. Cover with two cups of water and bring to a boil. Lower heat to medium and simmer for 15 minutes.
3. Drain lentils and transfer to a small mixing bowl. Stir in the ½ tablespoon of coconut oil to coat lentils. Sprinkle with coconut sugar, cinnamon, coconut flour, sea salt and stir well.
4. Spread lentils evenly on to lined tray and bake for 15 minutes, stirring halfway. Keep an eye on them to ensure they don’t burn. When cooked, set lentils aside to cool.
5. Meanwhile, in a large mixing bowl, mix together oats, BioLife, seeds, shredded coconut and chocolate chips. Add in crispy lentils, remaining melted coconut oil, milk and maple syrup.
6. You may need to let the mix cool a bit if the coconut oil is too warm as it will not hold.
7. When workable consistency, roll into bite-sized balls.
8. Best stored in the fridge for up to one week.

Nutritional Information

Per serve (24g) / Per 100g

Energy (kJ): 374/1560 | Protein (g): 4.4/18.4 | Fat (g): 4.2/17.6 | Saturated Fat (g): 2.5/10 | Carbohydrates (g): 7.6/31.8 | Sugar (g): 2.3/9.6 | Sodium (mg): 9/38

Serves 2

Ingredients

• 80g quick oats
• 20g chia seeds
• 2 teaspoons matcha powder
• 1 teaspoon vanilla essence
• 1 teaspoon Bulk Nutrients Sweetvia
• 1 scoop (30g) Bioflex Nutrition Proflex in vanilla
• 1 cup milk of choice

Directions

1. Place all ingredients in a protein shaker, shake and pour into a serving glass.
2. Place in the fridge to soak overnight.
3. Serve with additional toppings such as coconut, nut spreads and fresh fruits. We topped ours with peanut butter and our ProtiBalls coated in coconut.

Nutritional information

Per serve (188g) / Per 100g

Energy (kJ): 1660/882 | Protein (g): 23.7/12.6 | Fat (g): 19.5/10| Saturated fat(g): 1.9/1 | Carbohydrates (g): 28.8/25 | Sugar (g): 1.7/0.7 | Sodium (mg): 33/18

Makes 16

Ingredients

• 45g buckinis
• 5 tablespoons peanut butter – we used Pic’s Peanut Butter
• 2 tablespoons (40ml) coconut oil – melted
• 1 tablespoon (20ml) rice malt syrup
• 1 teaspoon vanilla extract
• 1 scoop (30g) Bioflex Nutrition BioLife in Salted Caramel
• 2 tablespoons (12g) shredded coconut
• *To coat: 1/3 cup almond meal + 2 teaspoons coconut sugar

Directions

1. Place buckinis, vanilla extract and BioLife  in a medium-sized bowl and set aside.
2. In another bowl place peanut butter, rice malt syrup and coconut oil. Melt for 30 seconds in the microwave and stir well to combine.
3. Add melted ingredients to the buckinis mixture and stir well.
4. Roll into desired sized bites.
5. Combine coconut sugar and almond meal in a separate bowl.
6. Roll bites through mixture.
7. Best stored in the fridge.

Nutritional Information

Per serve (13.6g) / Per 100g

Energy (kJ): 334/2450 | Protein (g) 3.4/24.6 | Fat (g): 6.3/45 | Saturated fat (g): 3/21.7 | Carbohydrates (g): 2.8/20 | Sugar (g): 0.5/3.4 | Sodium (mg): 8/58

Serves 1-2

Ingredients

• 1 cup coconut milk
• 1 tablespoon dark chocolate – melted
• 1 scoop (35g) Vanilla Protein Ice Cream 
• 1/4 cup espresso – or instant coffee dissolved in water
• 1- 2 scoops Bioflex Nutrition Proflex in Vanilla

Directions

1. Place all ingredients into a blender and combine until smooth.
2. Pour into a glass and enjoy immediately.

Nutritional Information

Per serve (351g) / Per 100g

Energy (kJ): 2110/600 | Protein (g): 47/13 | Fat (g): 25/7.2 | Saturated fat (g): 20.9/5.9 | Carbohydrates (g): 30.7/10.7 | Sugar (g): 21.7/6.1 | Sodium (mg): 176/50

Makes 6 bites

Ingredients

Base:

• 50g raw cashew nuts – chopped 
• 50g raw shredded coconut
• 3 (25g) tablespoons sesame seeds
• 20g pumpkin seeds
• 1 tablespoon (10g) flax seeds
• 2 tablespoons peanut butter – we used Pic’s Peanut Butter
• 15g buckinis
• Pinch of salt
• 1 teaspoons cinnamon
• 1 tablespoon rice malt syrup or coconut nectar
• 1 scoop (30g) Bioflex Nutrition Natural WPI in Vanilla
• 1 tablespoon coconut oil – melted
• 1 teaspoon vanilla essence

Coating:

• Dark chocolate – melted
• 15g Bioflex Nutrition Natural WPI in Chocolate
• 2 tablespoon coconut oil – melted

Directions

1. Toast cashew nuts, coconut, sesame seeds, flax seeds and pumpkin seeds until golden brown. Allow to cool completely. Remove 1-2 tablespoons of mix and set aside.
2. Melt together coconut oil, rice malt syrup/coconut nectar and peanut butter and stir well. Add salt and vanilla essence and combine.
3. Place remaining base ingredients in a bowl and mix well.
4. Take 6 cupcake or muffins cases and press mixture into them. Damp fingertips will help prevent the mixture from sticking.
5. Place in the fridge for a minimum of one hour to set.
6. Melt chocolate and coconut oil together. Add Natural WPI and mix well.
7. Take base mixture out of the fridge and remove from cases. Carefully dip the tops into the chocolate, turn back up the right way and allow to set.
8. Top with the remaining 1-2 tablespoons of nut mix.
9. Best stored in the fridge and enjoyed within one week.

Nutritional Information

Per serve (45g) / Per 100g

Energy (kJ): 1070/2390 | Protein (g): 10/22 | Fat (g): 20.3/45 | Saturated fat (g): 8.9/19.8 | Carbohydrates (g): 7.5/16.7 | Sugar (g): 3.4/7.5 | Sodium (mg): 107/239

Serves 2

Ingredients

• 1/3 cup dry quick oats
• 1 cup milk or water – we used almond milk
• 2 tablespoons almond meal
• 1 scoop (30g) Bioflex Nutrition BioLife in Vanilla
• 2 whole eggs or 2-3 egg whites
• 1 teapoon vanilla essence
• Pinch of salt
• Toppings – we used dark chocolate, maple syrup and toasted muesli

Directions

1. Place oats, almond meal and BioLife in a blender and process to a fine consistency.
2. Add remaining ingredients and blend well. Set aside.
3. Heat a pan to a medium-high heat and add some coconut oil to the pan to prevent sticking.
4. Add a scoop of crepe mix to the pan and spread out to a thinner layer. Cook until the top is set, flip and cook for a further minute.
5. Transfer to a plate. Repeat with remaining mix.
6. Serve with your choice of toppings.

Nutritional Information

*Toppings not included in nutritional calculations.

Per serve (228g) / Per 100g

Energy (Kj): 1890/829 | Protein (g): 28.7/12.6 | Fat (g): 29.6/13 | Saturated Fat (g): 3.4/1.5 | Carbohydrates (g):16.2/7.1 | Sugar (g): 2.4/1.1/ | Sodium (mg): 119/52