

Chocolate, Raspberry Nut Butter Cups
Raw Chocolate
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¼ cup cacao butter
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½ cup cold-pressed coconut oil
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¼ cup maple syrup (or your choice of sweetener)
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¾ cup cacao powder
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pinch sea salt
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1 teaspoon vanilla extract
Method
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
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1 cup frozen raspberries (or any berry)
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1/3 cup sweetener (maple syrup, agave, honey, etc)
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½ teaspoon vanilla extract
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pinch sea salt
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1 tablespoon chia seeds
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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
Ingredients
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⅓ cup oats
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2-3 tsp chia seeds
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½ apple
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¼-1/2 tsp ground cinnamon
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1/2 tsp honey, stevia or maple syrup (optional)
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⅔ cups almond milk (or plant milk of choice)
Method
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Firstly grate the apple, skin and all.
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Add the grated apple, oats, chia, cinnamon, sweetener if using and almond milk to a bowl.
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Give the mixture a good stir and place in the fridge overnight.
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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
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Topping ideas – chopped nuts and seeds/ Ceres LSA (linseed, sunflower and almond) mix / blueberries /strawberries/ peanut butter


Homemade Granola
Ingredients
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4 cups old-fashioned rolled oats
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1 cup raw nuts
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½ cup seeds (sunflower and pumpkin seeds)
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1 cup puffed quinoa (available at health food shops)
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½ teaspoon flaky salt or himalayan salt
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½ teaspoon ground cinnamon
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¼ cup melted coconut oil or olive oil
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¼ cup maple syrup or honey
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1 teaspoon vanilla extract
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⅔ cup freeze dried fruit – raspberry/blueberries/strawberries (lower in sugar than dried) (optional)
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½ coconut flakes (optional)
Method
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Preheat oven to 180 degrees and line a large, rimmed baking sheet with parchment paper.
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In a large mixing bowl, combine the oats, nuts and/or seeds, puffed quinoa, coconut flakes, salt and cinnamon. Stir to blend.
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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.
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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.
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Let the granola cool completely before breaking up. Store in an air tight jar.
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To serve: Top with the freeze dried fruit / fresh fruit, yoghurt and extra coconut flakes,