Pumpkin Spinach salad

pumpkin salad









Servings: 4 people
Preparation time: 25 minutes


1 bag organic spinach
500g peeled and diced organic pumpkin
50g goat cheese
50g pine nuts


¼ cup organic olive oil
1/8 cup organic balsamic vinegar
½ tsp Celtic sea salt


  1. Roast the diced pumpkin in 180-degree oven until cooked and slightly crispy around the edges, set to cool.
  2. In a large bawl mix the clean spinach leaves with the cooled pumpkin and crumb the goat cheese on top.
  3. In a small frying pan roast the pine nuts in a little bit of organic olive oil until nice and golden, sprinkle over salad.
  4. In a small clean empty jar mix the dressing ingredient and sprinkle over salad before serving.

Almond & Rice Protein balls

almond and rice protein ball






Servings: 15 balls
Preparation: 20 mins

50g of protein powder
150g raw almonds
16 pitted dates
½ tsp ground cinnamon
2 tbsps sesame seeds
1-2 tbsps water (more if required)
1½ tbsps raw cacao powder
1½ tsps vanilla extract
½ cup shredded coconut for rolling balls in


  1. Blend almonds in a food processor until finely ground
  2. Add all other ingredients, except coconut(half of water first). Mix until it starts to come together. Add the rest of the water if the mixture is too dry.
  3. Using a tablespoon, scoop mixture and shape into small balls.
  4. Coat it with shredded coconut.
  5. Store in an air tight container for up to 2 weeks in the fridge.

Raw Raspberry cheesecake

Raw Raspberry cheesecake











Servings: 10
Preparation: 2 hours (to soak cashews) 6 hours to freeze

2 cups macadamia nuts, soaked overnight
12 pitted dates
1 teaspoon ground cinnamon
3 cups cashews, soaked for 2 hours
juice of one lemon
½ cup of rice malt syrup
½ cup of coconut oil melted
1 vanilla bean, seeds scraped
¼ teaspoon sea salt
1x300g packet of frozen raspberries, slightly thawed
¼ cup raw cacao nibs for garnish


  1. Place macadamias, 10 dates and the cinnamon in a food processor & mix well until wet crumb is formed.
  2. Line the a 20cm round tin with baking paper, pour mixture into tin and press down firmly to flatten it, put in fridge to chill until firm.
  3. To get the fake cheese mixture sorted, start by blending the soaked cashews, lemon juice, rice malt syrup, coconut oil, vanilla bean, and salt in food processor. It should take 5 minutes to become smooth and fluffy and free of lumps.
  4. Pour the mixture in to the cake tin on top of base.
  5. Finally get started on the raspberry layer, put berries & 2 remaining dates into the food processor and blend until smooth. You may add little bit of water if needed.
  6. Pour the mixture into the cake tin to form the last layer and freeze for 4 hours or overnight. It is best served slightly thawed.

 Lemon Bliss Balls

Lemmon Bliss Balls








Preparation Time: 20 minutes
Serving:  20 balls

1 cup raw organic almonds soaked overnight
1 Cup organic raw cashews soaked for 2 hours
1 Cup organic desiccated coconut
4 Tbs chia seeds
2 Cups organic megjool dates
Zest of 1-2 large organic lemons
Juice of 2-3 organic lemons


  1. Blend nuts, coconut, chia seeds and lemon zest in blender until fine.
  2. Add dates and lemon juice and mix until everything is well combined.
  3. Roll into bite-size balls and roll in extra-desiccated coconut.
  4. Keep in fridge for up to 2-3 weeks in an air tight container.

Raw Choc Berry Bites

Raw choc Berry bites











Preparation time: 15 minutes
Serving:18 balls

½ cup LSA
½ cup shredded coconut
¼ cup sweet cacao nibs
¼ cup raw almond soaked and chopped
1 TBS raw cacao
120g dried sour cherries around ¾ cup chopped
½ cup unhulled tahini
½ cup organic raw honey
sesame seeds for coating


  1. Combine all ingredients in a food processor except the sesame seeds and process until all mixed together to form a coarse mixture.
  2. Roll into balls and roll in sesame seeds.


Vegan Peppermint Slice

Vegan Peppermint slice











Preparation time: 30 minutes (+ 13 hours standing and setting time) cooking 15 minutes.
Serving: 24 pieces

Base of slice:
1 Tbs white quinoa
2 ½ tbs coconut oil
1 cup rolled oats
2 tbs raw cacao powder
100g fresh dates pitted and chopped
Peppermint filling:
2 cups raw cashews
140ml can of coconut milk
100g (¼ cup) rice malt syrup
20g (¼ cup) desiccated coconut
2 tbs coconut oil
2 tbs peppermint extract
Chocolate topping:
50g (½ cup) raw cacao powder sifted
185g (½ cup) rice malt syrup
110g (½ cup) coconut oil


  1. For the peppermint filling,place the cashews in a glass or ceramic bowl and cover with cold water. Stand for 4 hours. Drain well.
  2. Preheat oven to 180o C/160o C fan forced.
  3. Line a 16x26cm slice pan with baking paper.
  4. Toss quinoa and 1tsp melted coconut oil together in a bowl.
  5. Spread the oats and the quinoa mixture over prepared tray.
  6. Bake stirring half way for 8-10 minutes or until golden. Cool completely.
  7. Process the oat mixture and cacao in a food processer until coarsely chopped.
  8. Add dates and remaining coconut oil. Process until well combined and a sticky mixture forms.
  9. Press into prepared pan. Place in the fridge for 1 hour or until firm.
  10. Process cashews in the food processer until smooth. Add 2tbs thick coconut milk from the top of the can 9reserve remainder for another use).
  11. Add syrup, desiccated coconut, coconut oil and extract. Process well, scraping the sides, until well combined.
  12. Spread over oat base and use spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
  13. For the chocolate topping, place ingredients in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly for 4 minutes or until mixture thickens and comes together.
  14. Pour topping over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to se. cut slices into 24 squares.



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