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Nutty Vegan Spread

Makes 9 serves

Ingredients

  • 30g Bioflex Nutrition BioLife Vegan Protein in Salted Caramel
  • 100g peanuts
  • 100g almonds
  • 1 tablespoon cocoa powder
  • 30ml coconut oil – melted
  • 2 teaspoon sweetener or coconut sugar
  • 1 teaspoon vanilla essence
  • Pinch of salt

Directions

  1. Combine nuts and coconut oil in a food processor and blend to a paste.
  2. Add all other ingredients and process until combined.
  3. Store in an airtight container in the fridge.
  4. Use as a spread on rice cakes, toast, in smoothies or straight off the spoon!

Nutritional Information

Per 30g / Per 100g

Energy (kJ): 1140/3790 | Protein (g): 6.9/22.9 | Fat (g): 15.5/51.7 | Saturated Fat (g): 4.2/14.2 | Carbohydrates (g): 2.2/7.2 | Sugar (g): 1.2/4 | Sodium (mg): 10/32

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High Protein Chocolate Popcorn Slice

Serves 16

Ingredients

  • 2 scoops (60g) Bioflex Nutrition Proflex or BioFurnace in Chocolate
  • 70g popped popcorn
  • 200g chocolate – melted
  • 30ml coconut oil
  • 60g almond spread
  • 80g shredded coconut
  • 1 teaspoon sweetener of choice
  • Pinch of salt

Directions

  1. Line an 8 x 8 inch baking tin with paper.
  2. Pop the popcorn if required.
  3. Melt the chocolate and coconut oil together on 30 second intervals using the microwave.
  4. Once melted, stir in the almond spread.
  5. Combine popcorn, protein powder and coconut in a separate bowl.
  6. Pour over chocolate mix and stir until well coated and mixed.
  7. Press into the lined tin. You may need to apply some pressure.
  8. Place in the fridge to set.
  9. Break up or slice once set.
  10. Store in an airtight container in the fridge for up to 5 days.

Nutritional Information

Per serve (30g) / Per 100g

Energy (kJ): 675/2250 | Protein (g): 5.2/17.3 | Fat (g): 10.7/35.6 | Saturated Fat (g): 6.3/21.1 | Carbohydrates (g): 10.5/35.1 | Sugar (g): 6.9/22.9 | Sodium (mg): 476/1580

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Maple Cheesecake Smoothie

Makes 1-2

Ingredients

  • 30g (1 scoop) Bioflex Nutrition Proflex in Vanilla
  • 150ml milk of choice
  • 1 teaspoon vanilla essence
  • 2 tablespoons light cream cheese
  • 1 tablespoon no added sugar maple syrup

Directions

  1. Place all ingredients into a blender and process until well combined.
  2. Pour into a immediately.

Nutritional Information

Per serve (250ml) / Per 100g

Energy (kJ): 1250/501 | Protein (g): 31.4/12.6 | Fat (g): 11.5/4.6 | Saturated Fat (g): 8/3.2 | Carbohydrates (g): 12.4/5 | Sugar (g): 11.9/4.8 | Sodium (mg): 338/135

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Blueberry Protein Cheesecakes

Makes 6

Ingredients

For the base:

For the filling:

  • 100g blueberries
  • 100g low fat cream cheese
  • 100g low fat ricotta
  • 100g coconut cream – thick component
  • 2 teaspoons sweetener of choice

Directions

  1. To make the bases: In a bowl, combine all base ingredients. Press into six cupcake cases and set aside.
  2. To make the filling: Place all filling ingredients into a food processor and blend until well combine.
  3. Pour into the cases, on top of the base.
  4. Place in the fridge to set. Best left overnight.
  5. Decorate with chocolate and coconut.

Nutritional Information

Per serve (93g) /Per 100g

Energy (kJ): 917/977 | Protein (g): 10.3/10.9 | Fat (g): 16/17 | Saturated Fat (g): 9.9/10.6 | Carbohydrates (g): 7.3/7.8 | Sugar (g): 4.8/5.1 | Sodium (mg): 107/114

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Toasted Nut Bites

Peanut free | Soy free | Gluten free | High protein

Makes 10 bars

Ingredients

For the nut bars:

  • 110g almonds – roughly chopped
  • 75g cashew nuts – roughly chopped
  • 50g shredded coconut
  • 40g buckinis
  • 40g sunflower seeds
  • 30g coconut oil
  • 40g honey or rice malt syrup
  • 1 teaspoon coconut sugar
  • 2 tablespoons almond spread
  • 30g butter
  • 2 teaspoon vanilla
  • 20g cacao nibs

For the chocolate drizzle:

Directions

  1. To make the nut bars: Toast the almonds, cashew nuts, buckinis, coconut and sunflower seeds until golden brown. We did this in a large pan but you can also do this in the oven.
  2. In a pot place all nut bar liquids (coconut oil, butter, rice malt syrup, nut butter and vanilla). Simmer until golden in colour, well combined and bubbling.
  3. Remove from the heat and stir through toasted nut mix and cacao nibs.
  4. Press into a lined tin using the back of a spoon.
  5. Place in the fridge to set for a minimum of one hour.
  6. Remove from the fridge and slice into desired pieces.
  7. To make the protein chocolate: Melt the chocolate and coconut oil together in the microwave or over the stove. Add protein powder and mix well.
  8. Drizzle chocolate over the nut bars.
  9. Allow to set before enjoying.
  10. Best consumed within two weeks.

Nutritional Information

Per serve (50g) / Per 100g

Energy (kJ): 1160/2310 | Protein (g): 6.7/13.3 | Fat (g): 24/48.3 | Saturated Fat (g): 8.7/17.4 | Carbohydrates (g): 10/21 | Sugar (g): 4.8/9.7 | Sodium (mg): 4/8

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Caramel Coffee Mousse Cake

Makes 1 cake (serves 8)

Ingredients

For the base:

  • 2 sachets Bioflex Nutrition BioCake in Creamy Banana
  • 1/4 cup almond meal
  • 30g nuts of choice – we used walnuts
  • 4 tablespoons coconut flour
  • 4 tablespoons milk of choice
  • 1 tablespoon peanut butter or almond butter
  • 1 tablespoon no added sugar maple syrup
  • 1 tablespoon coconut oil or organic butter

For the mousse:

  • 300g silken tofu
  • 1 shot of espresso coffee – can use 1 teaspoon of instant coffee dissolved in 30ml boiling water
  • 1 teaspoon gelatin – dissolved in 1 tablespoon boiling water
  • 2 tablespoons coconut cream – thick component
  • Pinch of salt
  • 2 tablespoons no added sugar maple syrup
  • 20 dates – chopped
  • 1 teaspoon vanilla essence

Directions

  1. Line a medium cake tin with baking paper.
  2. To make the base: In a bowl combine maple syrup, coconut oil or organic butter, milk and nut butter. Heat for 20 seconds in the microwave to help with mixing.
  3. Add remaining base ingredients and stir well.
  4. Press into prepared cake tin.
  5. To make the mousse: Soak dates in milk and maple syrup for 10 minutes after heating for 20 seconds in the microwave.
  6. Place all mousse ingredients in a food processor and blend until smooth.
  7. Pour over the cake base.
  8. Place in the fridge to set completely for approximately 2 to 3 hours.
  9. Best consumed within 2-3 days and stored in an airtight container in the fridge.

Nutritional Information

Per serve (97.5) / Per 100g

Energy (kJ): 884/907 | Protein (g): 9.2/9.5 | Fat (g): 13/13.4 | Saturated Fat (g): 4.7/4.9 | Carbohydrates (g): 11/11.4 | Sugar (g): 8.3/8.6 | Sodium (mg): 47/48

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Assorted Protein Chia Puddings

Serves 1 per variation

Ingredients

Rocky Road

  • 1 scoop (30g) Bioflex Nutrition Proflex in Rocky Road
  • 3 tablespoons chia seeds
  • 1/4 cup mixed berries
  • 1 tablespoon shredded coconut
  • 1 cup milk of choice

Cookies and Cream

  • 1 scoop (30g) Bioflex Nutrition BioFurnace in Cookies and Cream
  • 3 tablespoons chia seeds
  • 1 tablespoons chocolate chips
  • 1 teaspoon coconut sugar
  • 1 cup milk of choice

Peanut Butter Banana

  • 1 sachet Bioflex Nutrition BioCake in Creamy Banana
  • 3 tablespoons chia seeds
  • 1 tablespoon peanut butter
  • 1 cup milk of choice

Directions

  1. Place all ingredients for each individual flavour in three separate bowls.
  2. Stir each until well combined and pour into individual jars or containers.
  3. Place in the fridge to set overnight.
  4. Once set, load with toppings of your choice. We used crushed peanuts, mini marshmallows, additional shredded coconut and chocolate chips.

Nutritional Information

Rocky Road

Per serve (204g)
Energy (kJ): 1730 | Protein (g): 35.5 | Fat (g): 18.1 |Saturated Fat (g): 8.5 | Carbohydrates (g): 22.8 | Sugar (g): 10.1 | Sodium (mg): 82

Cookies and Cream

Per serve (174g)
Energy (kJ): 1600 | Protein (g): 35 | Fat (g): 14.3 |Saturated Fat (g): 4.9 | Carbohydrates (g): 26.1 | Sugar (g): 12.6 | Sodium (mg): 86

Peanut Butter Banana

Per serve (206g)
Energy (kJ): 2400 | Protein (g): 38 | Fat (g): 36 |Saturated Fat (g): 6 | Carbohydrates (g): 27.4 | Sugar (g): 9.9 | Sodium (mg): 167

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Crunchy Nut Bites

Makes: 10

Ingredients

  • 1 sachet Bioflex Nutrition BioOats
  • 1 tablespoon butter
  • 30g walnuts – chopped
  • 2 tablespoons almond meal
  • 2 tablespoons almond spread
  • 1 tablespoon no sugar added maple syrup
  • 1 tablespoon milk of choice

Directions

  1. In a pan on medium-high heat melt butter and then stir through BioOats.
  2. Toast in pan until golden, stirring continuously to prevent burning.
  3. In a separate bowl combine almond spread, maple syrup and milk.
  4. Add toasted oats to wet mix.
  5. Stir well and roll into equal sized bites.
  6. bets stored in the fridge for 3-5 days.

Nutritional Information

Per serve (18g) / Per 100g

Energy (kJ): 333/1820 | Protein (g): 2.3/12.8 | Fat (g): 5.9/32 | Saturates Fat (g): 0.5/2.6 | Carbohydrates (g): 3.7/20.3 | Sugar (g): 0.5/2.6 | Sodium (mg): 1/3

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Cookie Dough Protein Bars

Makes: 6-8 bars

Ingredients

  • 6 tablespoons Bioflex Nutrition Proflex in Vanilla
  • 6 tablespoons coconut flour
  • Pinch of salt
  • 1 teaspoon vanilla essence
  • 1 teaspoon coconut oil – melted
  • 130ml milk of choice
  • 1/2-1 teaspoons natural sweetener – we used Bulk Nutrients’ Sweetvia
  • 2-3 tablespoons mini chocolate chips

Directions

  1. Line a brownie tin or loaf pan with baking paper.
  2. Combine all dry ingredients in a bowl.
  3. In a separate bowl, combine all wet ingredients.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Press into lined tin.
  6. Chill in the fridge for approximately two hours before slicing into bars.
  7. Best stored in the fridge for up to one week.

Nutritional Information

Per serve (35g) / Per 100g

Energy (kJ): 513/1460 | Protein (g): 7/20 | Fat (g): 9/25.4 | Saturated Fat (g): 6.3/18 | Carbohydrates (g): 3.4/9.7 | Sugar (g): 2.5/7.1 | Sodium (mg): 61/174

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Rich Chocolate Protein Fudge Cake

Serves: 8

Ingredients

For the base:

  • 2 sachets of Bioflex Nutrition Some Like It Hot in Chocolate
  • 4 tablespoons almond meal
  • 30g nuts of choice – we used walnuts
  • 1 tablespoon cocoa
  • 1 tablespoon milk of choice
  • 1 tablespoon peanut butter or almond butter
  • 1 tablespoon no sugar added maple syrup
  • 1 tablespoon coconut oil or organic butter

For the mousse:

  • 300g silken tofu
  • 200g dark organic chocolate
  • 2 tablespoons milk of choice
  • Pinch of salt
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla essence

Directions

  1. For the base: Line a medium cake tin with baking paper.
  2. In a bowl combine maple syrup, coconut oil (or organic butter), milk and nut butter. Heat for 20 seconds to help with mixing.
  3. Add remaining base ingredients and mix to a firm dough.
  4. Press into lined cake tin.
  5. For the mousse: Melt chocolate and milk together.
  6. Place in a food processor with all remaining mousse ingredients and blend until smooth and creamy.
  7. Pour over the base.
  8. Place in the fridge to set for approximately 2-3 hours.
  9. Best consumed within 2-3 days and stored in an airtight container in the fridge.

Nutritional Information

Per serve (87.5g) / Per 100g

Energy (kJ): 1090/1250 | Protein (g): 10.5/12 | Fat (g): 16.7/19 | Saturated Fat (g): 8.2/9.4 | Carbohydrates (g): 17.2/19.6 | Sugar (g): 13.6/15.6 | Sodium (mg): 47/54

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Choc Weetbix Bites

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
  • 2 Sanitarium Weetbix crushed
  • 1 tablespoon honey
  • 2 tablespoon speanut butter
  • 1 tablespoon almond spread
  • 1 teaspoon vanilla essence
  • 1 tablespoon almond meal
  • 1 tablespoon milk of choice
  • 1 tablespoon choc chips

Directions

  1. Melt together nut butters and honey.
  2. Stir through remaining ingredients.
  3. Roll into 8-10 equal sized bites.
  4. Roll through coconut if desired.
  5. Best stored in the fridge for up to four days.

Nutritional Information

Per serve (25g) / Per 100g

Energy (kJ): 318/1280 | Protein (g): 9.9/40 | Fat (g): 4.7/19 | Saturated fat (g): 0.6/2.4 | Carbohydrates (g): 3.7/15 | Sugar (g): 2.9/11.8 | Sodium (mg): 16/63

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Protein Chocolate Coated Strawberries

Ingredients

Directions

  1. Melt chocolate with coconut oil either over the stove or in the microwave.
  2. Allow to cool slightly and stir through protein powder.
  3. Cut off the stalks of the strawberries.
  4. Dip the pointy ends of the strawberries into chocolate mix. Allow excess chocolate to drip off.
  5. Place on a lined tray in the fridge to set.

Nutritional Information

Per serve (22g) / Per 100g
Energy (kJ): 159/723 | Protein (g): 2.1/9.6 | Fat (g): 1.5/6.7 | Saturated Fat (g): 0.9/4 | Carbohydrates (g): 3.8/17 | Sugar (g): 3.2/14.6 | Sodium (mg): 44/201
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Lemon Poppy Seed Protein Bars

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

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Cookie Dough Protein Balls

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

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Honey Walnut Protein Bites

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

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Choc Cookie Dough Cups

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

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Strawberry Cheesecake Dip

Makes: 1-1.5 cups

Ingredients

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

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Spiced Carrot and Blueberry Cake

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

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Nutty Protein Muesli

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

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Confetti Cake Bites

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

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Peanut Butter Pretzel Bites

Makes 6

Ingredients

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

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Raw Gingerbread Cookies

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

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Apricot And Coconut Slice

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

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Choc Peanut Butter Fudge

Makes 6 cups or 12 serves

Ingredients

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

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Antioxidant Berry Smoothie

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

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Nutty Icy Poles

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

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Chocolate Protein Brownies

Makes 12 squares

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Chocolate
  • 1 scoop (5g) Bulk Nutrients Sweetvia
  • 1 scoop (30g) Bulk Nutrients Egg Protein
  • 2 tablespoons organic butter or coconut oil – melted
  • 1 teaspoon vanilla essence
  • 1 whole egg
  • 60g sugar free dark chocolate – melted
  • 2 teaspoons cocoa powder
  • 20g hazelnut or almond meal
  • 100g wholemeal self-raising flour
  • 1/3 cup milk of choice
  • 60g chopped hazelnuts

Directions

  1. Preheat oven to 160 degrees celsius and line a brownie tin.
  2. Combine all dry ingredients in a bowl and make a well in the centre. Pour all wet ingredients into the well and whisk to combine.
  3. Pour mixture into a lined tin. Bake for about 15 minutes or until the centre is set. If you like fudgey brownies take them out a little earlier.
  4. We topped ours with this banana caramel icing, but you can use any glaze or jam you desire.
  5. Slice into 12 pieces and enjoy.

Nutritional Information

Per serve (37g) / Per 100g
Energy (kJ): 612/1640 | Protein (g): 7.1/18.9 | Fat (g): 9.6/25.8 | Saturated Fat (g): 4.4/11.8 | Carbohydrates (g): 6.2/16.6 | Sugar (g): 0.5/1.2 | Sodium (mg): 118/315

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Lemon Cheesecake Bites

Makes 6

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
  • 2 tablespoons almond meal
  • 1 tablespoon coconut flour
  • 1 tablespoon low fat smooth ricotta
  • 1 tablespoon low fat cream cheese
  • 1 teaspoon honey
  • 1-2 drops lemon essence
  • Desiccated coconut – for rolling through

Directions

  1. Place all wet ingredients in a bowl and mix well.
  2. Place all dry ingredients in a separate bowl and mix well.
  3. Combine both wet and dry ingredients.
  4. Roll through coconut into 20-25g bite sized balls.
  5. Store in the fridge.

Nutritional Information

Per serve (15g) / Per 100g
Energy (kJ): 206/1370 | Protein (g): 5.3/35.6 | Fat (g): 2.4/15.7 | Saturated Fat (g): 1.6/11 | Carbohydrates (g): 1.5/10.3 | Sugar (g): 1.4/9.2 | Sodium (mg): 28/185

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Raspberry Choc Chip Muffins

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):

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

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Peanut Butter Keto Slice

Makes 10 slices

Ingredients

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

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Chocolate Weetbix Slice

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

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Snickers Shake

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