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Our Favourite Chocolate Recipes for Roald Dahl Day

Our Favourite Chocolate Recipes for Roald Dahl Day

Kate Parker | September 13, 2020


Roald Dahl Day is a holiday which celebrates the birthday of Roald Dahl – probably one of the world’s favourite storytellers.

His joy and imagination have been infectious all over the world. Roald Dahl is celebrated on September 13 every year, with lots of imaginative events.

Dahl is known for writing a number of popular children’s books which include Matilda, Charlie and the Chocolate Factory, The BFG, and James and the Giant Peach.

We wanted to celebrate Dahl through a celebration of chocolate by sharing some of our favourite wholefood chocolate recipes with you! What’s your favourite Roald Dahl book? Leave us a comment below.

Raw Vegan Chocolate Raspberry Cheesecake

Healthy Fruit n Nut Chocolate for Mother’s Day!

Chocolate Macadamia Fudge Cake

Perfect Chocolate Sponge Cake

Three Ingredient Thermomix Chocolate Fudgesicles

Chocolate Hazelnut Truffles – The Healthy Ferrero Rocher!

Chocolate Blackberry Spelt Muffins

Chocolate Chip Chickpea Cookies

No-Compound-Chocolate Chocolate Thermomix Cake

Raw Maca Chocolate Bark with Nut Butter Swirl

Cafe Style Chocolate Hazelnut Chunky Biscuits


Raw Vegan Chocolate Raspberry Cheesecake

Raw Vegan Chocolate Raspberry Cheesecake

Kate Parker | July 15, 2020

This vegan cheesecake is easy, delicious, based on healthy wholefoods, and a TOTAL crowd pleaser!




¼ c shredded coconut
½ c raw almonds
1 tbsp coconut oil
1 tbsp cacao powder
4 medjool dates
¼ tsp salt
1 tsp water

Cashew cream cheese filling
1.5c cashews soaked for four – eight hours and drained
Zest of 1 orange (optional)
3 tbsp cacao powder
4 medjool dates, pitted
2 tbsp coconut oil
¼ tsp salt
⅓ c water

½ cup frozen raspberries



1. Line a 8-10 inch cake pan with baking paper.

2. Make the base first by adding all ingredients into the bowl of a food processor. Process until the mixture comes together.

3. Press the base mixture into the bottom of the pan to make an even layer. Use the back of a spoon to level out.

4. Dot filling with frozen raspberries, evenly spaced around.

5. Put into the freezer to set.

Next, make the creamy cheesecake filling.

6. Add all the ingredients, except the water, into the jug of a high speed blender such as a Vitamix. Process on a slow speed to mix together, tamping as needed, then add 2 tbsp of water at a time and increase speed until you have a smooth mixture, the texture of thickened cream.

7. Take out base from freezer and pour the mixture on top. Use a silicone spatula to scrape all the mixture out, smooth the top down.

8. Put in the freezer to set for 2 hours.

You can keep the cheesecake in the freezer for up to 4 weeks in an airtight container. Just pull it out 20-30 minutes before you want to serve.

Delicious Dairy Free Dill Cashew Cheese

Delicious Dairy Free Dill Cashew Cheese

Kate Parker | July 4, 2020


 This is my GO TO cashew cheese recipe! It’s a total crowd pleaser and super easy to tweak to your tastes. It can be used as a spread, a dip, to be dolloped on pizza instead of dairy cheese, used as a pasta sauce – so many options!

For Spanish and Mexican style dishes I like to take out the dill and add some smoked paprika. For Italian, I up omit the dill and add some basil and extra olive oil.

You can leave out the herbs and spices and just make a straight up cheesy sauce which can be used for mac & cheese, or thinned out with extra water for au gratin.

You can even add more water and cook off the mix with some tapioca flour and agar blended in to make a set cheese. Maybe I’ll get that variation as a recipe up onto the website in the future for you! Pop in a comment if you’d like it.


1.5 c cashews, soaked for 6-8 hours
4 tbsp nutritional yeast
4 tsp apple cider vinegar
1 tbsp olive oil
1 small clove of garlic, chopped
½ tsp salt
½ c chopped dill
4 tbsp water

1 tbsp extra olive oil


1. Add cashews, nutritional yeast, acv, olive oil, garlic, and salt to a high speed blender or Thermomix.

2. Process until smooth, scraping sides, or tamping as needed. As you start to process add water 1 tablespoon at a time, until you achieve a smooth, creamy consistency.

3. Add dill and process on low until well combined. Taste and adjust seasoning as desired to get the right balance of freshness, saltiness, cheesiness and tang. Add more nutritional yeast for a more cheesy flavour.

4. Pour into a jar and level out. Top with tbsp of olive oil to preserve in the fridge for up to a week, or divide into smaller jars and freeze for use as desired.

Vegan Egg-Free Omelette Wrap

Vegan Egg-Free Omelette Wrap

Kate Parker | May 7, 2020

This is a super simple recipe for you to throw together on weekends. Want to make it really quick on a week morning? Make the batter the night before and pop it in the fridge! Too easy!

Making this for the whole family for brunch? Multiply the recipe by four and pop the cooked omelettes in the oven on a tray on a low temp. 


¼ c besan
¼ c water + 1 tbsp
¼ tsp aluminium free baking powder
¼ tsp paprika
2 tsp nutritional yeast
Pinch salt
Oil for the pan


1. Whisk all ingredients, except for oil, in a bowl together until well combined. Leave to sit for 10-30 minutes.

2. Heat a tsp of oil in a non-stick pan over medium heat.

3. Pour in the batter, do this quickly as the batter will start cooking immediately. I use a silicone spatula to scrape the bowl of all the batter quickly.

4. Once all the batter is in the pan lift it and rotate to coat the pan in a thin layer.

5. Cook for 2-4 minutes, until omelette sets and small bowl spots appear on the underside.

6. Flip and cook for another minute. 

7. Fill with your favourite fillings and enjoy!

Serving Suggestion

Mushrooms cooked with garlic, olive oil, parsley and thyme and sprinkled with feta. 


Cafe Style Chocolate Hazelnut Chunky Biscuits

Cafe Style Chocolate Hazelnut Chunky Biscuits

Kate Parker | April 12, 2020

Are you missing big, chunky, cafe style treats? Well, I’ve got the solution for you! These biscuits are big, indulgent and made with nourishing whole foods.

This recipe make 6 big, chunky biscuits, or can be divided into more smaller biscuits if you’d like them to go further. In my house we’ve loved them big & chunky, but tend to eat just half or a quarter at a time.

When they’re hot out of the oven they will seem too soft, but give them some time to cool down and the sugars will harden.  


¾ cup white spelt flour
¼ cup cocoa
½ tsp baking powder
¼ tsp salt
½ cup coconut sugar
⅓ cup chopped hazelnuts
¼ cup chocolate chips, or chopped dark chocolate
3 tbsp milk of choice, plus more if needed
2 tbsp coconut oil, melted
¼ tsp pure vanilla extract
1 tbsp peanut butter/nut or seed butter


1. Combine all dry ingredients in a bowl, sift cocoa & baking powder, stir until well combined.

2. Make a well in the centre, add the wet ingredients and stir in to form a dough – the mix will be dry at first, keep stirring until well combined. Humidity can affect moisture, so you may wish to add 1 tbsp additional milk if your dough isn’t coming together.

3. Form dough into a big ball in your hands.

4. Wrap and pop it in the fridge for 2 hours, or into the freezer until the dough is cold.

5. Once chilled, preheat the oven to 180 degrees.

6. Remove the dough from the fridge and roll into a thick cylinder shape.
Slice into 6 even slices.

7. Form into circular shapes in your hands and place on a greased baking tray, leaving enough room between cookies for them to spread.

8. Sprinkle with salt flakes if you’re feeling a little fancy.

9. Bake for 11 minutes on the centre rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.

If for whatever reason the cookies don’t spread enough (climate can be a factor here), just press down with a spoon, while still hot, after baking.


Don’t have any hazelnuts on hand? This recipe would also work with peanuts, almonds, pecans, macadamias, walnuts, or pistachios. You can’t go wrong, really!

Want to have these as an indulgent dessert? Add a scoop of vanilla on top of a still-warm biscuit.