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Vegan Taco ‘Mince’ Salad

Vegan Taco ‘Mince’ Salad

Ashley Jubinville | April 25, 2018
What many of you have been waiting for. Here is the recipe for the Vegan taco/nacho base from The Kitchen Coach.

Taco Mince Ingredients

− 2 Cups Dried Lentils***, soaked overnight
− 1 Lg. Eggplant
− 1-2 Zucchini
− 2 med. Onion, brown, yellow or red
− 5-7 med. Mushrooms (optional)
− 2 Tbsp Olive oil
− 3 Cloves Garlic
− 8 Tbsp Cajun Spice mix
− 1-2 tsp Salt, go by taste
− 1 tin Refried beans (or mashed black beans)
− 4 Tbsp Tomato paste
− as needed Water or oil to reach consistency
*** Choose red lentils for the smoothest texture, French lentils for most people’s preference, and green lentils for the chunkiest texture.

Cajun Spice Blend (makes 16 Tbsp)

− 5 Tbsp Paprika
− 2 1⁄2 Tbsp Oregano
− 1 1⁄2 Tbsp Thyme
− 1 1⁄2 Tbsp Garlic
− 1 1⁄2 Tbsp Onion
− 1 1⁄2 Tbsp Smoked Paprika
− 1 Tbsp Cumin
− 1 Tbsp Salt
− 1 tsp Chili powder or 1⁄2 tsp cayenne
− 1⁄2 tsp Ground Pepper

Taco Salad

− 1 head Cos/Romaine Lettuce
− 2 Lg. Tomatoes
− 1 Cup Black olives
− 1⁄4 Cup Jalepenos (pickled in jar)
− 1-2 Lg. Avocado
− 1 med. Cucumber
− side Organic, plain corn chips
− side Salsa or Cashew ‘sour cream’


  1. If possible, soak the dry lentils for 8-16hrs before cooking. Drain them and add fresh water to more-than cover them. Bring to a boil, then reduce heat and let simmer for approx. 25min. Drain off excess liquid once cooked.
  2. Cut the eggplant into 1cm rounds. Lay flat. Salt generously. Let stand for 10min until the moisture has beaded out. Dab off with a paper towel.
  3. Chop up the eggplant, zucchini, onion, and garlic fine – or use a food processor to blitz each ingredient separately.
  4. In a large frying pan or big pot, heat the oil and add the onion and garlic to cook for 2-3 minutes.
  5. Add in the eggplant and zucchini and continue to cook on medium heat until the eggplant is soft and fully cooked (~20min).
  6.  While it is cooking, prepare a batch of Cajun spice mix if you don’t already have some on hand from last time. Store extras in a jar in your spice collection for another day. Combine all ingredients and mix well.
  7. Once the eggplant mixture is cooked, add in the drained lentils and all remaining ingredients for the mince. Stir well and adjust the consistency if needed by adding small amounts of water at a time.
  8. Allow to simmer for another few minutes until all flavours have blended. Taste and adjust to your liking. This will taste better the following day.
  9. Cut up all ingredients for the taco salad as you prefer and pile the salad high. Add your taco mince on top, a few corn chips on the side, and a generous dollop of salsa and/or ‘sour cream’. Enjoy!
  10. Freeze left-over mince that will not get eaten in the next 2-3 days.


  • Use extra taco mince in lasagne, on nachos, as a party dip, over mashed potatoes, in burritos, in enchiladas, or however you wish. You can blend some or all to create a different effect, as in a dip. Keeping some in the freezer gives you possibilities.
  • Use the extra Cajun spice blend wherever you need some kick and pizzazz. Sprinkle it into pizza sauce; through scrambled eggs; in breakfast hash browns; in veggie burgers; to season soups; in pasta sauce; or even as a simple marinade with oil for veggies or meat skewers.
  • Having a meat-free option gives more food-safety peace-of-mind for sending it in school lunches. Send simply with corn chips, and cucumber slices, or other favourite veg.
Protein Pancake: Besan Vegan Omelette

Protein Pancake: Besan Vegan Omelette

Kate Parker | April 24, 2018

Omelette ingredients

1 cup besan
1 cup water
1 tbsp olive oil + 1 tbsp extra for frying
1 tsp baking powder
½ tsp smoked paprika
Chili powder if desired



1. Whisk all ingredients except the frying oil together in a small bowl. Leave to rest while you preheat the oven to 200 degrees c and prepare the topping.

2. Heat the oil in a non-stick skillet over medium heat. Pour in the batter and cook for 1 minute over medium before placing in the oven for 8 minutes to finish cooking.

3. Check to ensure the mixture is cooked through before flipping onto a serving plate and topping.

Top with our Spanish topping mixture and a dollop of cashew cheese. This is best eaten hot fresh from the oven.

Topping ingredients

1 tomato diced
¼ avocado diced
⅛ spanish onion diced
1 tsp capers
1 tsp olive oil
1 tsp white wine vinegar
1 tbsp parsley chopped


1. Combine together in a small bowl.
Set aside until pancake is ready.



Sticky Sesame Cauliflower Bombs

Sticky Sesame Cauliflower Bombs

FoodMatters | April 19, 2018


To most, cauliflower is seen as a bland vegetable. To us, we see an opportunity to get creative and make something delicious with this versatile and cheap vegetable.

Packed with fiber and vitamins, this is the perfect vegetarian alternative to Sticky Sesame Chicken.


2 tbsp coconut oil
1 1/4 cups almond milk
1 cup buckwheat flour
1/2 tsp sea salt
1/2 tsp baking powder
1 cauliflower head, broken into florets
1/2 cup tamari
1/2 cup maple syrup
1/4 cup rice vinegar
2 tsp sesame oil
2 tsp fresh grated ginger
2 garlic cloves, minced
1 tsp sriracha
1 tbsp cornstarch
1/4 cup cold water
Sesame seeds, for serving
Rice, for serving


1. Preheat the oven to 200°C (370°F).

2. Use about 1 tablespoon of coconut oil to coat the bottom of a large roasting pan.

3. Stir almond milk, buckwheat flour, salt and baking powder together in small bowl. Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan.

4. Bake 10 minutes.

5. While cauliflower bakes, combine tamari, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.

6. Stir cornstarch and water together in a small container until cornstarch is fully dissolved. Add to sauce mixture and stir to blend. Remove from heat.

7. Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil. Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.

8. Remove from oven and pour sauce over florets. Return to oven and bake 4-5 minutes more, just until sauce becomes very sticky and coats florets.

9. Serve over rice and sprinkle with sesame seeds.


Recipe thanks to Food Matters TV



Healthy ANZAC Biscuits

Healthy ANZAC Biscuits

Georgia Harding | April 18, 2018


With Anzac day approaching, this is my very healthy ANZAC biscuit recipe – simple, full of nutrition and a perfect nut-free lunch box filler.  The nourishing whole grains improve nutrient values and the seeds pack in protein, minerals and good fats.  Cinnamon is wonderful for stabilising blood sugars as well as adding a lovely flavour. Bake up a storm this week in your kitchen with this nutrient loaded recipe!


This recipe makes approximately 15 – 20 cookies


ANZAC Biscuit Ingredients

100 grams butter
85  grams (¼  cup) rice malt syrup or raw honey
1 level tsp bicarbonate of soda
30 grams (¼ cup) rapadura or brown sugar (this is optional, if you need extra sweetness)
60 grams (½ cup) wholemeal spelt flour
50 grams (½ cup) desiccated coconut
100 grams (1 cup) rolled oats
70 grams (½ cup) ground mixed seeds (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or even almond meal will work well
30 grams (¼ cup) of sesame seeds
1-2 teaspoons ground cinnamon powder

Optional extras
1 – 2 tablespoons of dried fruit or cacao nibs
1-2 teaspoons of ground ginger powder


ANZAC Biscuits Method


1. Preheat the oven to 180 degrees and line a large biscuit tray with baking paper.

2. In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.

3. Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.

4. With wet hands roll the mixture into approximate golf sized balls and place well apart (they do spread) on a large biscuit tray.

5. Flatten very slightly with the back of a wet fork and bake until golden (approximately 15-20 minutes).

6. The longer they are baked the crispier they become.  So if you like a slightly chewy biscuit remove just as they start to brown.  For a crunchy biscuit, leave a little longer.

7. Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week.  They may also be frozen in an airtight container or bag.



Choose rice malt syrup as your sweetener and omit the rapadura.

Macadamia Anzacs
When nuts aren’t an issue substitute the ground seeds for 70 grams of macadamia nuts – this is my personal favourite (generally during school holidays!)

Chocolate chip ANZACS
If I know I have fussy guests for morning tea, I often press a piece of dark chocolate onto the top of the flattened biscuit dough. This usually gets fuss pots over the line!

Replace the oats with quinoa flakes and flour with buckwheat or millet flour.  You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.  Just keep adding more quinoa and buckwheat/millet flour until it feels right.


I use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are so amazingly nutritious.  For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters.  So, instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren’t a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container (a jar is good).


We want to see your tasty creations! Tag us #myTWC on Instagram for your chance to win a $50 voucher every month. 


Chocolate Coconut Easter Nests

Chocolate Coconut Easter Nests

FoodMatters | March 27, 2018


Easter treats don’t have to be sugar-laden and found in the shops! These cute little coconut nests and raw chocolate eggs make the perfect little Easter treat that the kids can create themselves.


Coconut Nest Ingredients

Patty cake papers
1 cup shredded coconut 
3 tbsp coconut butter or tahini  
1/4 cup coconut oil 
½ cup coconut cream (additive free)
1 tsp vanilla extract 
1 tbsp maple syrup (optional: we left out and thought they tasted great but if you want some extra sweetness, add this in)


1. Line a muffin tray with your patty cake papers.

2. In a medium bowl, mix together coconut butter, coconut cream, vanilla and coconut oil.

3. Pour evenly into the patty cake papers and sprinkle with the shredded coconut to form nests.

4. Place into the freezer to set.


Raw Chocolate Easter Egg Ingredients

1/4 cup raw cacao 
1/4 cup maple syrup 
1/4 cup coconut oil 
1/4 cup melted cacao butter (approx. 40g)
mini easter egg moulds


1. In a medium-sized bowl, heat the cacao butter, coconut oil and maple syrup over a double boiler until completely melted together.

2. Remove from the heat and mix in raw cacao powder.

3. Spoon chocolate mixture into egg moulds and place in the freezer to set.

4. Once nests and eggs are set, remove from freezer and top your nests with your raw chocolate eggs. We also topped some with crunchy granola and superfoods so we had a nice healthy mix!


Recipe thanks to Food Matters TV



Chocolate Coated Banana Nice Cream & Caramel Bars

Chocolate Coated Banana Nice Cream & Caramel Bars

Kate Levins | March 22, 2018

Try this low sugar and wholefoods alternative to a Magnum icecream!


Makes 4 bars

4 frozen bananas, cut into small pieces (this makes them easier to blend)
1 tsp vanilla extract
1 cup pitted dates (about 10)
1 tablespoon almond butter
1 tablespoon water
1/4 tsp salt
1/2 cup cacao butter
1 tablespoon coconut oil
1/4 cup cacao powder
2 tablespoon maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt


1. In a food processor or high speed blender, process the bananas and vanilla powder until you have a creamy, ice cream-like consistency.

2. Spoon banana ice cream mixture onto a lined baking tray into bar-like shapes or use a silicone mould. Do this quickly, so your ice cream doesn’t melt, and pop into the freezer to keep chilled.

3. Using a food processor or high speed blender again, process the dates, almond butter, water and salt. Start slowly so the ingredients can combine, then increase the speed until a caramel-like paste forms.

4. Spoon a heaped tablespoon of the date caramel over each banana ice cream bar and spread out using a spatula, to ensure every bite has a nice amount of caramel, then return to the freezer.

5. Finely chop the cacao butter and place into a bowl with the coconut oil. Pour some boiling water into a bigger bowl, and place the bowl of cacao butter on top. The steam from the boiling water below will melt the cacao.

6. Once melted, add the maple syrup, vanilla, cinnamon and salt, and stir to combine.

7. Finally, add the cacao powder. Adding this last will ensure you don’t damage the heat-sensitive beneficial properties in the cacao. You should now have a liquid chocolate.

8. Remove your banana ice cream and caramel bars from the freezer and one by one, coat in the chocolate. The easiest way is to get two forks– use them to lower the ice cream bars into the chocolate, coat them evenly and then place back onto the baking tray.

9. Coat all ice cream bars, then return to the freezer to set for at least 2 hours, or overnight.


We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts and you have a chance to win a $50 voucher every month to put towards your Wholefood Collective shop.


Gluten-Free, Protein Packed Quinoa Banana Pancakes for One

Gluten-Free, Protein Packed Quinoa Banana Pancakes for One

Kate Parker | March 21, 2018

Sometimes you’re home alone and just want to treat yourself, but so many pancake recipes make a huge batch for the whole family. This super simple recipe makes a small serving of three medium-sized pancakes, perfect for a light breakfast.


⅓ cup quinoa flour
½ tsp baking powder
¼ tsp bicarbonate soda
½ tsp maca powder (optional)
½ banana, mashed
½ C plant milk, we used soy
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp maple syrup


1. Mix dry ingredients together in a bowl.

2. Mix in wet ingredients well with a fork.

3. Allow mix to rest for at least 15 minutes, and up to an hour.

4. Heat a non-stick pan over medium heat and add coconut oil.

5. Pour in ⅓ of the mixture, cook until most of the surface looks cooked and flip over.

6. Do the same with the rest of the mixture.

7. Serve your pancakes up with all your favourite toppings!

I’ve served these pancakes with fresh berries, maple syrup and stewed rhubarb and strawberry.

Easter Hot Cross Buffins

Easter Hot Cross Buffins

Georgia Harding | March 5, 2018

Easter is coming! So I wanted to share with you my recipe for a healthy hot cross bun or ‘buffin’. I have purposely chosen to move away from traditional yeast leaven buns, and create a buffin for two reasons; because I’m avoiding yeast which I find many people can’t tolerate, and secondly, who has the time to prove it anyway?

Hot Cross Buffins Ingredients

200 grams (1 ½ cups) wholemeal spelt flour (white spelt will give a more commercial result)
125 mls (½ cup) milk
85 grams (¼ cup) sweetener of your choice (maple syrup or rice malt syrup)
60 grams (¼ cup) butter, melted
1 egg
1 teaspoon of baking powder
¼ teaspoon of bicarbonate of soda
1 teaspoon of acid (lemon juice or apple cider vinegar)
1 teaspoon of cinnamon
1 teaspoon of mixed spice
½ teaspoon of vanilla powder, extract or essence
80 grams  (½ cup) currants, sultanas or raisins (or a mixture), and preferably preservative and vegetable oil free.


For the Glaze (optional)

Mix ½ teaspoon of cinnamon with 1 tablespoon of sweetener and 1 teaspoon of water

For the Cross (also optional)

Mix 2 tablespoons of flour with enough water to form a dough.  Roll it into little sausages to lay over the buns in a cross.  This is a great job for the kids.

Personally, I’m too lazy for crosses and they don’t improve the flavour at all.  My recipe testers mum suggested cutting strips of apple for the crosses which is an idea I love (and it tastes better too). Your call!


Hot Cross Buffins Method

1. Preheat your oven to 160℃.

2. Place your flour in a big bowl and make a well in the middle.

3. In a blender or food processor or mix your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy (Thermomix 1 min, speed 5). Gently mix in your dried fruit (Thermomix reverse blade, 10 seconds, speed 2).

4. Add this to the flour and fold through gently until just combined.  Don’t over mix it.

5. Spoon into the muffin cases and place your cross.

6. Bake for 15 minutes or until cooked through (firm to touch in the middle).  Brush over the glaze whilst hot.

7. Enjoy hot out of the oven or toasted in a sandwich press.

Can be frozen in an airtight bag or container.



Gluten and grain free
Substitute the flour with 130 grams of buckwheat (or sprouted buckwheat) flour and 70 grams of almond meal.  They may need an additional 5-10 minutes in the oven too.

Substitute the butter with melted ghee or macadamia nut oil.  Replace the milk with an unsweetened nut milk or coconut milk (I have only recipe tested the coconut milk and macadamia nut oil at this stage).

Choose rice malt syrup as your sweetener and omit the dried fruit or replace with cacao nibs.

Chocolate hot cross buns
Add 1 tablespoon of cacao powder to the wet mix and replace the dried fruit with approximately 50 grams of cacao nibs.  If you tolerate fructose, you might like to replace the fruit with chocolate chips.


Alright! Get hopping into the kitchen and create these fab little muffins for the Easter excited people in your life and avoid those found in the supermarket aisle if you can.

Crunchy Granola Recipes – Vanilla Maple & Chocolate Granola

Crunchy Granola Recipes – Vanilla Maple & Chocolate Granola

Kate Parker | February 20, 2018

These two simple granola recipes will change your breakfast game! They’re far lower in sugar than their supermarket counterparts, and are loaded with all the good stuff – all killer, no filler! Use it to add texture to chia puddings, coconut yoghurt, smoothie bowls and more!

Maple Granola


400g oats
100g chopped almonds
75g shredded coconut
50g sunflower seeds
50g pumpkin seeds
50g of puffed grains – amaranth, quinoa, millet, rice
10g Himalayan salt
60 mL coconut oil, melted
80 mL maple syrup
25g coconut sugar
20mL (1 tbsp) vanilla


1. Preheat oven to 160 degrees.

2. In a large mixing bowl combine the oats, almonds, seeds, puffed grains, coconut sugar and salt.

3. Stir together until evenly mixed.

4. In a small bowl combine the coconut oil, maple syrup and vanilla.

5. Using a wooden spoon slowly drizzle the liquid mixture over the oats mixture, stirring as you go. Try to coat all ingredients as evenly as possible with the liquid.

6. Once thoroughly mixed, pour on to a large, wide baking tray.

7. Cook at 160 degrees for 15 minutes, removing the tray at each 5 minutes interval to stir and ensure the mix cooks evenly.

8. After 15 minutes stir in the coconut and toast for a further 5 minutes in the oven.

9. Check your mix to make sure it’s no longer sticky and all ingredients have toasted and dried.

10. Allow to cool in the tray, then transfer to an airtight container.

11. Consume within four weeks.

Chocolate Granola


400g oats
100g chopped almonds
100g shredded coconut
50g sunflower seeds
50g pumpkin seeds
50g of puffed grains – amaranth, quinoa, millet, rice etc
40g cacao powder
10g Himalayan salt
60 mL coconut oil
80 mL rice malt syrup
25g coconut sugar


1. Preheat oven to 160 degrees.

2. In a large mixing bowl combine the oats, almonds, seeds, puffed grains, coconut sugar and salt.

3. Stir together until evenly mixed.

4. Next sprinkle in the cacao, stirring as you go to evenly coat all ingredients.

5. In a small bowl combine the coconut oil and rice malt syrup.

6. Using a wooden spoon slowly drizzle the liquid mixture over the oats mixture, stirring as you go. Try to coat all ingredients as evenly as possible with the liquid.

7. Once thoroughly mixed, pour on to a large, wide baking tray.

8. Cook at 160 degrees for 15 minutes, removing the tray at each 5 minutes interval to stir and ensure the mix cooks evenly.

9. After 15 minutes stir in the coconut and toast for a further 5 minutes in the oven.

10. Check your mix to make sure it’s no longer sticky and all ingredients have toasted and dried.

11. Allow to cool in the tray, then transfer to an airtight container.

12. Consume within four weeks.



No Bake Vegan Chocolate Tart

No Bake Vegan Chocolate Tart

FoodMatters | February 14, 2018


No processed sugar.  No heavy cream.  Just pecans, coconut, cacao and mint for a clean superfood dessert we’re ready to whip up fast. Plan a girl’s night in ASAP, or keep it in the fridge as personal post-workday treat.


Makes one 10-inch tart



For the crust:

1 cup of pecans, finely ground
½ cup finely shredded coconut
1 cup cacao
3 tbsp maple syrup
4 tbsp coconut oil, melted
1/8 tsp salt
1 tsp vanilla

For the tart:

2- 14-oz cans organic, coconut cream (BPA-free, gum-free)
1 cup unsweetened cocoa powder
Maple syrup and/or stevia to taste
1/8 tsp salt
1 tbsp vanilla
1¼ tsp peppermint spirits



For the crust:

1. Mix ingredients together in a bowl until a sticky dough forms.

2. Prepare a 10-inch tart pan with coconut oil.

3. Press tart dough evenly into bottom and sides of tart pan to form crust.

4. Refrigerate until ready to add chocolate mint cream to tart crust!


For the tart:

1. Refrigerate cans of coconut cream for at least one hour.

2. Open cans and scoop out the thick, solidified coconut cream (save the clear liquid at the bottom of the cans for later use in your favorite smoothie recipe).

3. Place coconut cream and all other ingredients in the bowl of standing mixer with the whisk attachment. Whip until a smooth and fluffy chocolate mint coconut cream forms. Or, alternatively, you can place all of the ingredients in a large bowl and whip by hand until a smooth and fluffy chocolate mint coconut cream forms.

4. Adjust sweetener(s) to taste.

5. Take the tart crust out of the refrigerator, pour the chocolate mint coconut cream into the tart crust, and use a butter knife to smooth the top of the chocolate mint coconut cream.

6. Place the entire tart into the refrigerator for about two hours, or until chocolate mint coconut cream and tart crust become firm.

7. Remove tart from refrigerator and let sit for about 5 minutes.

8. Cut into slices, serve and enjoy!


Recipe thanks to Food Matters TV




Pistachio and Rosewater Raw Vegan Cheesecake

Pistachio and Rosewater Raw Vegan Cheesecake

Kate Parker | February 7, 2018

This raw vegan cheesecake is made with the gorgeous and classic Middle Eastern flavour combination of pistachios and rosewater. The dessert is silky smooth, rich and not too sickly sweet, relying more on the fragrant combination of flavours than on adding in sweeteners.

You will need a food processor and high powered blender to create this dish.



1 cup raw almonds
1 cup dates, deseeded
2 tbsp coconut oil
1/2 tsp vanilla paste
1/4 tsp Himalayan salt

Pistachio Layer

200g raw cashews
200g raw pistachios
1/4 cup rice malt syrup
2 tbsp coconut oil
1/2 tsp vanilla paste or extract
1/4 tsp himalayan salt

Rosewater Layer

400g raw cashews
1 cup rosewater syrup
1/4 cup rice malt syrup
2 tbsp coconut oil
1/4 cup frozen raspberries
1/2 tsp vanilla paste or extract
1/4 tsp Himalayan salt
50g extra pistachios for decoration and dried rose petals if you’re feeling fancy.



To prepare the pistachio and cashew nuts to make the smooth, creamy cheesecake layer you need to soak them for at least four hours, or overnight in the fridge.

Soak the pistachios and cashews for the pistachio layer in regular water, place in a container cover with water. Soak the cashews for the rosewater layer in the rosewater syrup with an extra 1/4 cup of water. When ready to use drain the nuts from the water.

Line a 18x18cm square cake tin with greaseproof paper.

For The Base

1. Place all of the ingredients for the base into a food processor and blend on high until a crumb is formed.  You should be able to push the mixture together. If it seems too dry or loose, throw in an extra couple of Medjool dates and blend a little more.

2. Once combined, pour the mixture out into your lined cake tin and press down to form an even, flat base layer.

3. Place in the freezer while you prepare the pistachio layer.

For The Pistachio Layer

1. Place all ingredients in a high powered blender.

2. Blend until smooth.  You may need to tamp down the mix depending on your blender.

3. Take out the base which should have set a little in the freezer by now.

4. Pour the pistachio layer in and smooth down into an even layer with a baker’s palette knife.

5. Place back into the freezer to allow to set for the next layer.

For The Rosewater Layer

1. Repeat the same steps as pistachio layer!

2. Put everything in the blender, blend it up until it’s a perfectly smooth consistency.

3. Check on your pistachio layer, if it seems too warm or wet give it a little longer to set before pouring over the raspberry layer.

4. Once set pour over the raspberry layer and allow to set in the same way.

5. Place the tray back in the freezer and leave to set for four hours. If you want to leave it in overnight just cover it up with foil so it doesn’t get freezer burn.

6. Once set, you can remove from the freezer and place onto a wooden chopping board to cut into evenly sized pieces.The cheesecake is so smooth in this recipe your knife will just glide through it completely frozen.

7. Top with pistachios crushed in a mortar and pestle and served immediately, or return to the freezer in an airtight container for future use.

This dessert will keep for up to two weeks in the freezer without any negative effects. Pull it out about 10 minutes before serving to soften slightly.

Shop the bundle for everything you need right here!

Lime and Coconut Popsicles

Lime and Coconut Popsicles

Georgia Harding | January 16, 2018


Slightly sweet, slightly sour – these Lime Coconut Popsicles are a refreshing, yet nourishing treat for a hot day.





1. In a powerful blender or food processor, blend all of the ingredients (except the shredded coconut) together until smooth and creamy. For Thermomix blend for 30 sec, speed 9.

2. Taste and adjust the sweetest to suit your taste (I like a lot of tang, but you can add more sweetener if you find them too tart).

3. Sprinkle a little of the toasted coconut into the base of your popsicle moulds, followed by the blended mixture.

4. Add a popsicle stick and freeze until solid.

5. Remove from the moulds to enjoy.



Fructose friendly
Choose rice malt syrup as your sweetener or sweeten with stevia.

Replace the coconut milk with full-fat cow or nut milk.