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Decadent Chocolate Fudge Crunch

Decadent Chocolate Fudge Crunch

Brenda Janschek | August 9, 2020

 

With a base made of Medjool dates mixed with nuts and buckinis and just a thin drizzle of dark chocolate on top, this healthy fudge is perfect guilt-free snack for anytime of day.

It’s easy to choose your own ‘crunch’ too. We love it with peanuts and buckinis but next time we might try rice or quinoa puffs or perhaps granola folded in. You can even skip the the chocolate layer if you’re trying to avoid all refined sugar. And how about throwing in a few cranberries too. Yum!

Whatever you decide for the crunch this delicious healthy treat takes minutes to make but warning, they are highly addictive so think about making a double batch!

You’ll need:

Cacao Powder
Nuts
Coconut oil
Salt
Medjool Dates

This recipe makes 12 medium slices

Ingredients

Base

2.5 cups pitted dates (around 20 Medjool dates)
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 tablespoons buckinis (optional)
1/2 cup peanuts or roughly chopped nuts of your choice like almonds, hazelnuts, cashews, pepitas…
Pinch salt
2 tablespoons melted coconut oil

Chocolate Topping
80 grams dark chocolate (I used 70% Lindt) which leaves about 2 squares left of the block of chocolate, what you do with those is up to you!)

Method

Base

1. Line a brownie pan with parchment paper (I used ¾ of a 20cm x 20cm pan)

2. Place the pitted dates, coconut oil, vanilla extract and cocoa powder into a food processor. Process until a sticky paste forms and all the dates are puréed, around a minute.

3. Transfer the mixture to a large bowl and add the buckinis and nuts. Mix using your hands until everything is combined.

4. Transfer the date mixture to the pan and press down to desired thickness, but don’t make it too thin.

5. Pop into the freezer to set a little while you melt the chocolate in the next step.

Chocolate Topping

1. Gently melt the chocolate over a double boiler.

2. Once melted grab the date mixture from the freezer and pour the melted chocolate evenly over the date and nut mixture. Place the tray back into the freezer until set, shouldn’t take too long.

3. Remove from the freezer and cut into about 12 medium size squares.

 

Store and eat directly from the freezer or fridge.

Protein Packed Easy Bliss Slice

Protein Packed Easy Bliss Slice

Guy & Stuart | July 28, 2020

 

Big thanks to the talents of 180 Nutrition ambassador Alice Bingham for this tasty new recipe. It’s easy-to-follow, quick, delicious and will make those 3pm snacks a joy.

Ingredients

2 Cups raw oats, ground
⅛ Tsp. Cinnamon
½ Cup 180 Nutrition Vegan Superfood Blend
½ Cup Shredded Coconut
1 Tbsp. Almond Butter
2 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup
½ Cup Pitted Dates, pre soaked in warm water for 10-20 minutes
¼ Cup Goji Berries, pre soaked in warm water for 5-10 minutes

Method

1. Blend all the dry ingredients, then transfer into a mixing bowl.

2. Roughly blend all the dates, berries (with a little of the water they soaked in) and the rest of the wet ingredients. It will look like a lumpy sauce.

3. Mix the wet into the dry, until combined.

4. Spoon into a tray and flatten to make the slice, you could roll them into balls if you wish too.

5. Put in Fridge 2 hours in slice and then put back in for another 2hrs.

Store in an airtight container for up to 4 days. Can store in freezer as well.

Sweet Potato Date Coconut Loaf with Sweet Tahini Frosting

Sweet Potato Date Coconut Loaf with Sweet Tahini Frosting

Jacqueline Alwill | July 12, 2020

Is there actually anything a sweet potato cannot do????? Wedges, mash, roast, salad, noodles, brownies – cake! Rich in nutrients such as beta-carotene and Vitamin C to support eye health, immunity, growth and development – vital for everyone. Delicious in so many ways including this beauty. If in need of more inspiration plenty of SWEET POTATO recipes on the blog here too.

This recipe makes 1 loaf and is gluten-free, dairy-free and vegetarian

Ingredients

⅓ cup extra virgin olive oil
⅓ cup honey or maple syrup
3 free range eggs
1 tablespoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
2 cups grated sweet potato
1 cup dried dates, roughly chopped
1 cup gluten free flour
1 cup shredded coconut

Frosting
3 tablespoons tahini
1 tablespoon maple syrup
2 tablespoons soy or nut milk
Shredded carrot or coconut flakes (whatever is on hand!) and sesame seeds

Heat oven to 180C.

Line a loaf tin with greaseproof paper.

In a large mixing bowl whisk together olive oil, honey or maple, eggs, vanilla, baking powder and all spices until creamy.

Add grated coconut, chopped dates, gluten free flour and shredded coconut and mix again.

Pour into lined loaf tin and place in oven to cook for 45-55 minutes, using a skewer to test the middle to ensure it is cooked through.

Cool in tin for 30 minutes, then transfer to a wire rack to cool completely.

Whilst cooling whisk together ingredients for frosting.

Once loaf is cool, spread frosting over the top, finishing with shredded carrot or coconut flakes, or both as you wish and some sesame seeds.

Store in fridge up to 4 days.

Light & Fluffy Wholefood Coconut Blueberry Muffins

Light & Fluffy Wholefood Coconut Blueberry Muffins

Sharon Selby | June 30, 2020

These light and fluffy muffins are perfect for school lunch boxes as they are nut-free. They’re also incredibly nutritious made with natural wholefoods. You wouldn’t even notice they don’t contain any flour, dairy, grains or sugar. Also perfect for anyone following a paleo lifestyle. These stay fresh in the fridge for 3 days and also freeze well.
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Coconut Blueberry Cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 9

Ingredients

2 ripe bananas mashed
2 eggs
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 tablespoon maple syrup optional
⅓ cup coconut flour
2 tablespoons of chia seeds
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup of frozen organic blueberries

Method

1. Preheat oven to 350° and grease/line a 12 cup muffin tin.

2. In a blender add the bananas, oil, maple syrup, eggs, vanilla and chia seeds until a smooth consistency. It’s also fine to do this by hand.

3. If using a blender add the remaining dry ingredients and mix until well combined.

4. Otherwise place the dry ingredients into a bowl, mix and add the wet ingredients and mix well until you have a smooth batter.

5. Fold in the blueberries at the end.

6. Spoon the batter evenly into the muffin cups.

7. Decorate with a sliced banana and a sprinkling of chia seeds.

8. Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean (unless it hits a blueberry).

9. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely

Light & Fluffy Wholefood Coconut Blueberry Muffins

Light & Fluffy Wholefood Coconut Blueberry Muffins

Sharon Selby | June 30, 2020

These light and fluffy muffins are perfect for school lunch boxes as they are nut-free. They’re also incredibly nutritious made with natural wholefoods. You wouldn’t even notice they don’t contain any flour, dairy, grains or sugar. Also perfect for anyone following a paleo lifestyle. These stay fresh in the fridge for 3 days and also freeze well.
Share the post “Coconut Blueberry Cupcakes”
Coconut Blueberry Cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 9

Ingredients

2 ripe bananas mashed
2 eggs
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 tablespoon maple syrup optional
⅓ cup coconut flour
2 tablespoons of chia seeds
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup of frozen organic blueberries

Method

1. Preheat oven to 350° and grease/line a 12 cup muffin tin.

2. In a blender add the bananas, oil, maple syrup, eggs, vanilla and chia seeds until a smooth consistency. It’s also fine to do this by hand.

3. If using a blender add the remaining dry ingredients and mix until well combined.

4. Otherwise place the dry ingredients into a bowl, mix and add the wet ingredients and mix well until you have a smooth batter.

5. Fold in the blueberries at the end.

6. Spoon the batter evenly into the muffin cups.

7. Decorate with a sliced banana and a sprinkling of chia seeds.

8. Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean (unless it hits a blueberry).

9. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely

Immune Supporting Lemon Jellies for Winter

Immune Supporting Lemon Jellies for Winter

Georgia Harding | May 30, 2020

 A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4

Ingredients

250 ml water (1 cup)
2 cm ginger root -peeled and roughly sliced
1 cm turmeric root -peeled and roughly sliced
1-4 tbsp honey *(depending upon the level of sweetness you like)
250 ml coconut water (1 cup) or kombucha or water kefir
1 lemon/s (large) – juice
1 tsp Camu powder (optional)
2-3 tbsp grass-fed or organic gelatin

*Note about honey – only raw, unheated and unprocessed honey has medicinal properties.

Method

1. Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.

2. Take off the heat off, mix in the honey or rice malt syrup and stir to dissolve.

3. Allow to cool for 5 minutes or so, remove the solids and stir in the coconut water, kombucha or water kefir, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be lukewarm before adding your gelatin.

4. Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.

5. If the gelatin doesn’t completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.

6. Pour into a lined slice tray or moulds, and set in the fridge.

To Store
Store in an airtight container in the fridge.
Variations

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Choose the kefir or kombucha instead of the coconut water.

Don’t like ginger or want to use powdered?

Leave it out or use ½ teaspoon of the ground ginger powder.

No fresh turmeric?

Sub with ¼ teaspoon of turmeric powder.

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