top of page
choc rasp.png
choc rasp.png

Chocolate, Raspberry Nut Butter Cups


Raw Chocolate

  • ¼ cup cacao butter

  • ½ cup cold-pressed coconut oil

  • ¼ cup maple syrup (or your choice of sweetener)

  • ¾ cup cacao powder

  • pinch sea salt

  • 1 teaspoon vanilla extract



Melt cacao butter and coconut oil.  Add remaining ingredients and mix well.  Allow to cool.  Add a thin layer to the base of silicone mini muffin tins.  Place in the freezer to harden.


Raspberry Jelly

  • 1 cup frozen raspberries (or any berry)

  • 1/3  cup sweetener (maple syrup, agave, honey, etc)

  • ½ teaspoon vanilla extract

  • pinch sea salt

  • 1 tablespoon chia seeds

  • ½ cup freeze-dried raspberries


To assemble

Remove silicone tray from the freezer.  Place a small blob of nut butter of your choice and a dollop of raspberry jelly. Spread evenly.  Place in the freezer to harden. Remove and cover with chocolate and crushed freeze-dried raspberries.  Allow to harden. Enjoy!

Bircher Muesli


  • ⅓ cup oats

  • 2-3 tsp chia seeds

  • ½ apple

  • ¼-1/2 tsp ground cinnamon

  • 1/2 tsp honey, stevia or maple syrup (optional)

  • ⅔ cups almond milk (or plant milk of choice)



  1. Firstly grate the apple, skin and all.

  2. Add the grated apple, oats, chia, cinnamon, sweetener if using and almond milk to a bowl.

  3. Give the mixture a good stir and place in the fridge overnight.

  4. In the morning remove from the fridge, you can add any topping you like or eat it as it is for a delicious and quick breakfast

  5. Topping ideas – chopped nuts and seeds/ Ceres LSA (linseed, sunflower and almond) mix / blueberries /strawberries/ peanut butter

Screen Shot 2021-05-22 at 8.12.58 PM.png
Screen Shot 2020-08-12 at 7.34.23 PM.png

Homemade Granola



  • 4 cups old-fashioned rolled oats

  • 1 cup raw nuts

  • ½ cup seeds (sunflower and pumpkin seeds)

  • 1 cup puffed quinoa (available at health food shops)

  • ½ teaspoon flaky salt or himalayan salt

  • ½ teaspoon ground cinnamon

  • ¼ cup melted coconut oil or olive oil

  • ¼ cup maple syrup or honey

  • 1 teaspoon vanilla extract

  • ⅔ cup freeze dried fruit – raspberry/blueberries/strawberries (lower in sugar than dried) (optional)

  • ½ coconut flakes (optional)



  1. Preheat oven to 180 degrees and line a large, rimmed baking sheet with parchment paper.

  2. In a large mixing bowl, combine the oats, nuts and/or seeds, puffed quinoa, coconut flakes, salt and cinnamon. Stir to blend.

  3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

  4. Bake until lightly golden, about 20-25 mins stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

  5. Let the granola cool completely before breaking up. Store in an air tight jar.

  6. To serve: Top with the freeze dried fruit / fresh fruit, yoghurt and extra coconut flakes,

Nutritionist in Westmere, Auckland
bottom of page