Cacao and Hazelnut Bliss Balls { CHOCOLATE AND HAZELNUT IS THE MOST DECADENT COMBINATION, AND THIS HEALTHY BLISS BALLS RECIPE MAKES THE PERFECT DELICIOUS TREAT TO GIFT YOUR LOVED ONES. } Contributor: Genevieve Le Hunt { INGREDIENTS } ¾ cup hazelnut meal ¾ cup desiccated coconut ¼ cup cacao powder 1 tbs chia seeds 1 tsp vanilla 1 cup medjool dates (pitted) 2 tbs coconut oil   GARNISH 2 tablespoons cacao powder for dusting { METHOD } Soak dates in warm water for 10 minutes to soften. Drain. Place all ingredients in a food processor and blitz until very well
Read More

{ A REFRESHING ICE DELIGHT FROM RICKI HARRISON OF NUTRA ORGANICS }
Read More

{ ACAI BOWLS ARE FAST BECOMING ONE OF THE HOTTEST ITEMS ON CAFÉ MENUS THROUGHOUT THE WORLD, BUT WHAT IF YOU COULD MAKE THEM FROM THE COMFORT OF YOUR OWN HOME ON YOUR LAZY MOVIE DAYS? }
Read More

{ WHEN YOU’RE SITTING ON THE COUCH AT NIGHT AND YOU GET CRAVINGS FOR DESSERT, THIS 5 INGREDIENT INSTANT CHOCOLATE MOUSSE IS JUST THAT ANSWER… }
Read More

ROAR CHOCOLATE { ROAR GOOD FOOD FOR KIDS! } Contributor: Brynley King { INGREDIENTS } 1 cup coconut oil, melted 1/2 cup cacao powder 1/2 cup maple syrup 1/2 tsp vanilla extract pinch of Himalayan salt { METHOD } Combine the ingredients in a food processor. Add in whatever variation of ingredients you prefer before placing in the freezer to set. For the chocolate bark-effect pour out the mixture onto the baking paper to set. For individual servings you might like to also use small non-stick muffin trays or patty pans. { OPTIONAL ADD-INS } NUTS – Use nuts either:
Read More

COCONUT YOGHURT WITH ACAI & BLUEBERRY { THE EXOTIC TASTE OF SUMMER WITH BRYNLEY KING. } Contributor: Brynley King { INGREDIENTS } 3 cup Banaban Organic Coconut Milk 2 probiotic gel capsules lge glass jar with lid 2 tbsp Banaban Organic Coconut Nectar 1/4 cup blueberries 3 tsp Acai Powder { METHOD } Sterilise your jar with boiling water. Add coconut milk, probiotic capsules and stir. Leave jar in a sunny place for around 8 –12 hours. A bench underneath a window works well. Pop jar in fridge. Chill for another 12 hours. Add Coconut Nectar, blueberries and acai powder
Read More

COCONUT & BERRY CREPES { QUICK, SIMPLE, HEALTHY AND MOST IMPORTANTLY YUMMY FOR YOUR KIDS LUNCH BOX… OR YOURS. } Contributor: Stacey Deutscher { INGREDIENTS } 3 eggs 5 tbsp desiccated coconut 5 tbsp desiccated coconut 1/4 cup coconut cream 1 tsp vanilla bean powder 4 tbsp yoghurt 1/2 punnet blueberries { METHOD } Whisk the eggs, 3 tbsp of the desiccated coconut, coconut cream and vanilla powder together until smooth and well combined. Oil a large frypan and heat over a low to medium heat. Add 3 – 4 tablespoons of crepe mixture, ensuring you help it to spread
Read More

CRISPY TORTILLAS WITH GUAJULLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH A SWEET KICK! } Contributor: Cle-ann Stampolidis { INGREDIENTS } 24 gluten-free corn tortillas 1 tbsp coconut sugar 1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple { METHOD } Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and
Read More

HOT & STICKY SALTED CHOCOLATE FUDGE SAUCE { HOT, STICKY FUDGEY CHOCOLATE SAUCE READY TO BE DRIZZLED OVER YOUR FAVOURITE CHOCOLATE BROWNIE. } Contributor: Kristine Ofstad { INGREDIENTS } 200g white sugar50g cocoa powder1/2 tsp lemon juice60ml water7 tbsp double cream150g dark cooking chocolate50g butter3/4 tsp fine flaked salt (Maldon salt or similar) { METHOD } Place the sugar, lemon juice, cocoa powder and water in a thick-bottomed saucepan. Stir well to combine, then add cream. Bring to a simmer slowly over medium heat, and reduce the heat to low. Simmer until the sauce thickens, approximately 5 to 7 minutes.
Read More

NOT-ELLA SPREAD { A SIMPLE WAY TO ENJOY A LITTLE INDULGENCE WITHOUT THE WORRY. } Contributor: Sally O’Neil { INGREDIENTS } 2 cup hazelnuts 1/2 cup melted coconut oil 6 tbsp raw cacao powder 1/2 tsp Himalayan sea salt 3 tsp granulated stevia { METHOD } In a dry skillet, toast your hazelnuts until fragrant (about 4 – 5 minutes over a medium heat). Place on a clean kitchen towel and allow to cool. Once cool rub towel over them to loosen and remove as much of their skins as possible. Place in a food processor or high-speed blender and
Read More