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Low-Carb Boosted Mexican Salad For 1 with Spiced Tofu & Lime Dressing

Low-Carb Boosted Mexican Salad For 1 with Spiced Tofu & Lime Dressing

Kate Parker | January 11, 2021


 Our Boosted Mexican Mix is the quickest, easiest, healthiest way to add a huge Mexican flavour bomb & fibre bomb to your dishes! Unlike supermarket spice blends this is made without additives, and has extra nutritious ingredients to boost your meals. No need to freak the kids out with all the ‘health food’ packets!

Use this mix to add to your taco fillings, to flavour beans & rice, coat tofu, tempeh or meat before quickly frying, or add to stews, soups, casseroles or pulled meats. 

This salad is a low-carb, high-protein, nutritious option, perfect for hot summer days. You can batch cook a large block of tofu & keep the pieces in the fridge for use over a few days & triple or quadruple the salad dressing for food prep. This salad would work really well as a jar salad with hard veg down the bottom with the dressing, and soft veg at the top. 



2 tbsp of Boosted Mexican Mix
½ block of firm or medium firm tofu, roughly 120grams
1 tsp olive oil for frying

1 cup shredded lettuce
8 cherry tomatoes, halved
½ a cucumber, sliced
¼ of an avocado
¼ of red capsicum sliced
¼ cup of red onion, sliced
Optional Extras: black beans, corn

Salad Dressing
1 tsp lime juice
1 tsp olive oil
½ tsp honey or maple syrup
¼ tsp cumin
Salt & pepper to taste
Optional: Chilli sauce

Optional Toppings: Coconut yoghurt or cashew cream, pepitas, coriander, crunchy corn chips, tortilla.


1. Drain tofu & press for 20 minutes by wrapping ½ a block in a clean tea towel, covering with a board, and adding an extra weight.

2. Add Boosted Mexican mix to a wide bowl, slice tofu into 40 even strips and coat each side with mix.

3. Heat oil in a pan over medium and cook each side for 2-3 minutes until spices are fragrant.

4. Mix dressing by adding all ingredients to a small jar and shaking thoroughly.

5. Assemble salad in a bowl, add tofu and toppings. Drizzle dressing over the plate.

6. Enjoy!

Spiced Fig and Ginger Bread for Christmas

Spiced Fig and Ginger Bread for Christmas

Alexx Stuart | December 6, 2020

I’m just not a fruit cake person, but everyone deserves a Christmassy ‘something’ at Christmas and this Spiced Fig and Ginger bread is that something for me. I’d longed for something dark, rich and gingery for ages (and I’m not talking about having an affair with a tanned red head from Monaco. Love my hubby) SO, this cakey, bread slash loaf was born with that in mind. I hope you enjoy it. Warm or toasted with butter is the perfect way I suggest!

Should you bother to make it? Well Steph P said this of it: “This recipe is amazing!! I made lots for Christmas pressies for all the gluten and dairy free people in my family….those of us who aren’t also LOVED it!! YUM YUM YUM!!” Do let me know how you enjoy! Alexx x

Hope you love it. Tag me on instagram when you make yours @lowtoxlife or pop a pic on facebook! Would love to see everyone’s!

Cook Time: 40 mins
Total Time: 40 mins
Servings: 1 loaf


10 pcs dried figs (make sure they’re preservative free) – plus 4 figs for garnish
1 cup boiling water
2 heaped tsp baking soda (bicarb)
100 g melted butter or coconut oil (1/2 cup)
3 whole eggs
4 tbsp coconut cream
1 tsp mixed sweet spices (i.e. if you only have cinnamon, that’s fine, but if you have a spice mix of cinnamon / nutmeg / cardamom etc then that’s great for this recipe)
3 tsp ground ginger
1/3 cup coconut flour
2/3 cup buckwheat flour (or tapioca flour) (arrowroot flour is fine too, but is often preserved with 220. just check)
100-180 g rice malt syrup or pure maple syrup / 1/3 – 2/3 cup (play the sweetener to taste)


1. Preheat oven at 170C / 350F. Line a standard sized baking tin with parchment paper and butter or coconut oil. My favourite parchment paper can be found here.

2. Pop 10 of the figs into a blender, food processor or thermomix, with the cup of boiling water and 1 heaped tsp of baking soda. let it soak 5 minutes.

3. Take 2/3 cup of the water out by pouring it off, after the 5 minutes.

4. Add all the wet ingredients into the fig / water mix. Pulse until pureed.

5. Then add the coconut flour, tapioca flour, ginger, spices and 2nd teaspoon baking soda. Blitz it for 5-6 seconds on medium (speed 6 for thermomix)

6. Pour into tin and then cut thin strips of fig slices and arrange in whatever pattern you fancy on top.

7. Bake for 40 minutes, or until skewer comes out clean.


Best, most delicious way is to eat fresh out of the oven, or toasted the next couple of days with melting butter or coconut butter on top OR as little slices in lunch boxes, being nut free!


You can sub different fruits here. I’ve done prune and vanilla bean, apricot ginger… For all hard dried fruits, just ensure you still carry out the soaking step at the start.

Rainbow Rice Paper Rolls with Tamari Dipping Sauce

Rainbow Rice Paper Rolls with Tamari Dipping Sauce

Food Matters | December 5, 2020

Simple, summery rolls are a staple for any day of the week. Whether it’s a shared lunch for close friends or a meal put together after a long day at work, a few vegetables and this delightful dipping sauce are all you need.

Serves: 2
Preparation time: 15 minutes
Cook time: 5 minutes


12 rice paper wrappers
1 carrot, cut into matchsticks
1 medium cucumber, deseeded, cut into matchsticks
½ red bell pepper (capsicum), thinly sliced
¼ head red cabbage, thinly sliced
½ cup snow peas, topped and tailed, cut into matchsticks
½ bunch cilantro
1 avocado, thinly sliced
Optional: Half a block of marinated tofu or tempeh 

Dipping Sauce
1 tablespoon tamari
½ lime, juiced
1 tablespoon rice wine vinegar
½ tablespoon sesame seeds
1 teaspoon toasted sesame oil


1. Wash and prepare vegetables. Set aside on a plate ready for rolling.

2. Mix together the dipping sauce ingredients in a small bowl and set aside.

3. Fill a large bowl or baking dish large enough to dip your rice paper wrappers in with room temperature water.
Working with one at a time, submerge 1 rice paper wrapper in the water for 10 – 30 seconds until soft and pliable.

4. Lay the wrapper on a large piece of parchment paper or on a chopping board. Arrange ingredients on top of each other, leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).

5. Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you don’t tear the delicate wrapper. Tuck the ends in as you go.

6. Set each roll aside until all rolls have been assembled.

7. Cut in half and serve with dipping sauce.

Chrismas-licious Gingerbread Smoothie

Chrismas-licious Gingerbread Smoothie

Brenda Janschek | December 3, 2020

The warming spices in this creamy Gingerbread Smoothie provide so much comfort at this time of year. Not to mention it’s oh so nutrient dense!

This smoothie is high in fibre, protein, and calcium, and a good source of vitamin C (banana) and iron (molasses and chia seeds), protecting our immune system and keeping us healthy and strong.

And because of the blended nature of smoothies they are really gentle on our digestion which makes it that much easier for our bodies to assimilate and utilise all the nutrients.

This Gingerbread Smoothie can be enjoyed for breakfast, as a snack, or packed in an insulated drink container and sent to school.


1 cup milk of choice, I used unsweetened almond milk
1 large banana
¼ cup cashews
1 teaspoon chia seeds
¼ cup rolled oats
1 tablespoon yoghurt optional
2 teaspoons maple syrup or 2 Medjool dates
1 teaspoon blackstrap molasses
½ teaspoon ground cinnamon
1 x 1 cm fresh ginger peeled
1/2 teaspoon ginger powder
¼ teaspoon ground cardamom
½ teaspoon vanilla extract or powder
pinch of allspice
pinch nutmeg


1. Pop all the ingredients into a blender, blend for a couple minutes or until smooth

I like to let the smoothie sit for 5-10 minutes to allow the chia seeds to swell and thicken the smoothie. You can also store this smoothie in the fridge.

Chewy Thermomix Peanut Butter Cookies

Chewy Thermomix Peanut Butter Cookies

Alyce Alexandra | November 30, 2020


Chewy, sweet, moreish, easy, wholesome, vegan and damn delicious…. what more could we want in a cookie?! This recipe will definitely be making it into your heavy rotation! After the raging success of our Wholesome Sesame Cookies (click here to access the FREE recipe!), Ellen took to task and developed another winner – this time peanut-butter flavoured! Want to use your own homemade peanut butter (go you!)? We’ve also got a FREE recipe for that right here.

We bake all our cookies on silicone baking mats – they are SO convenient, and SO much better for the environment! Find out more about them here…

This recipe makes 14 cookies.
The cookies are vegan, vegetarian, egg free, soy free, and refined sugar free


120g raw almonds
70g rolled oats
1/2 tsp baking powder
1/4 tsp fine salt
100g smooth peanut butter
100g maple syrup
1 tsp vanilla extract



1. Preheat oven to 180C. Line a baking tray with a reusable silicone baking mat.
Place almonds and oats in dry TC bowl, mill for 40 seconds, speed 9, or until a flour has formed. Scrape down sides.

2. Add baking powder, salt, peanut butter, maple syrup and vanilla extract, mix for 20 seconds, speed 3.
Grab a spoonful of dough and roll into a ball (if the dough is difficult to handle, let sit for 10 minutes before rolling). Place on your baking mat and flatten with your palm or use a glass to roll over the ball to flatten to create the cookie shape. Repeat until all dough is used, roughly 14 cookies should be made.

3. Bake for 8-10 minutes or until edges are starting to golden – you just want the edges to golden, not the entire cookie.

4. Allow the cookies to cool on the tray for 10 minutes, and then transfer to a cooling rack and allow to cool completely before storing in an airtight container.

Store at room temperature for up to a week.

Honeyed Fig Cheesecake Slice

Honeyed Fig Cheesecake Slice

Brenda Janschek | November 25, 2020


I’m not sure if it’s because of my Middle Eastern background (figs are said to have originated there) but while I’m not generally a lover of fruit, I simply adore figs and can’t get enough.
So in that short window during late summer when they come into season, I make the most of them!

Here are 5 of my favourite ways to eat them:
– Fresh and as is.
– For brunch with some prosciutto, goats or ricotta cheese, a drizzle of EVOO and a good crack of black pepper.
– In a rocket salad with some blue cheese and walnuts and balsamic olive oil dressing.
– For breakfast chopped into some yoghurt with some cinnamon, buckinis and a handful of nuts and seeds.

The beauty of this cheesecake slice recipe is that once fig season is over you can replace figs with any of your favourite fruits. My personal favourites are fresh berries, chopped or sliced mango, or passionfruit.
If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!


Sweet Short Crust Pastry
1 cup spelt flour
100 grams butter chilled and chopped
1 tablespoon rapadura sugar
pinch salt
¼ cup ice water 40 grams

Cheesecake Filling
125 grams cream cheese
125 grams mascarpone cheese
or you can just use just 250 grams either mascarpone or cream cheese
¼ cup rapadura sugar
1 tablespoon lemon juice optional
1 teaspoon lemon zest optional
1 teaspoon vanilla extract

Fig Topping
Around 5 medium figs halved
1 tablespoon honey


Sweet Short Crust Pastry

1. Pop the spelt flour, butter, sugar and salt to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs.

2. Keep running the food processor and pour the ice water through the feed tube until the mixture and keep processing until a ball of dough forms.

3. Pop the dough into a bowl and refrigerate for around half an hour .
When ready to cook, preheat oven to 175 C and grease and line a 19cm x 19cm square tin with baking paper.

4. Flour your kitchen surface and roll out the dough to fit the tin.

Cheesecake Filling

1. Whisk together the cream cheese, mascarpone cheese, rapadura sugar, lemon juice, lemon zest and vanilla extract.

2. Scoop the cheesecake batter on top of the pastry then cook in oven for 30-40 minutes or until cheese is set and dough is lightly golden. Allow to cool.

Fig Topping

1. You have two options here. You can slice up some fresh figs and arrange on top of the cheesecake slice and drizzle with honey. Or, halve the figs, place in a baking tin, sprinkle over some cinnamon, drizzle over the honey and grill for a couple of minutes. Once cool arrange on top of the slice.

2. Put slice in fridge to further set.

Replace fig toppings with your favourite fruit. Fresh berries or mango make a perfect topping.

Home Made Vanilla Bean Custard

Home Made Vanilla Bean Custard

Alexx Stuart | November 21, 2020

My grandmother gave me a love for cooking and in particular, baking and desserts. The very first thing she taught me to make was a basic ‘crème à la vanille’ (I could say custard, but it just sounds so much prettier in French!) Initially on the real food journey, I thought I was going to have to give up a bunch of stuff. Now? It’s all about changing the language, adapting the vocab and using better ingredients to make the occasional treat kind, and in fact nutritious, to one’s body. Enjoy my grandmère’s crème reworked.


3 tbsp pure maple syrup, 3 tablespoons of Rapadura sugar or 3 tbsp coconut sugar. For fructose free, do rice syrup or stevia powder to taste.
4 egg yolks that are from chickens that roam in fields and are happy – we want maximum omega 3 and vitamin D in our treats, thanks very much!
1 vanilla pod, split and scraped or 1/2 teaspoon vanilla bean powder.
1-5 tsp tapioca or arrowroot for thickening the custard (go more if you enjoy a thicker custard)
500 ml your milk of choice. Coconut Milk makes a gorgeous dairy free version, whole / raw milk is fabulous too. Nut milks will be a bit more volatile and I suggest not putting the custard back on for too long to thicken when that time comes – better to have a thinner custard than a curdled one!


1. Either pop everything in the Thermomix for 7 minutes on speed 4, 80C OR follow this traditional method, which I find very therapeutic and still do often if I have the 15 minutes spare

2. Heat your milk and vanilla pod that’s been cut in half and seeds scraped out into the milk, with the rest of the pod popped in too. A medium heat saucepan is perfect.

3. While it’s heating, whisk your yolks, chosen sweet stuff & tapioca flour together in a separate bowl that’s going to be big enough to pour the milk into as well.

4. When the milk is just come to simmer / froth around the edges, take it off the heat and pour a tiny bit into the egg mixture bowl, while stirring continuously, pour the rest in a steady slow stream until the whole milk / vanilla contents is incorporated – cook with a friend or your child – it makes this step easy peasy!

5. Immediately then pour that whole custard back into the saucepan on a low-medium heat, stirring continuously with a wooden spoon, until the mixture thickens and coats the spoon nicely. Do not let it bubble. That is too hot and it will curdle. If in doubt of it starting to curdle, take it off the heat immediately and pour into bowl. Liquidy custard is better than chunky curdled custard, trust me!

6. You are done. Pour back into bowl, vanilla pod and all to let those flavours deepen further, and pop in the fridge for a couple of hours or even a couple of days – if you can resist that long! Saved from stogy, highly processed, additive laden supermarket crapola custard forever more!

Variations and what to serve with

Chocolate variation: whisk a little cocoa powder (1-2 teaspoons) into the eggyolk / sweet stuff mixture and proceed as you were! Divine. Serve it with my chocolate coconut cupcakes, in a chocolatey, custardy soup.

A simple dessert once mastered. This crème is beautiful to serve as a pudding accompaniment to the spelt based vanilla coconut cupcakes I posted here – dinner party heaven as it’s all ready in advance! Or for yourself or guests with gluten / grain allergies, or just because these are delicious – my coconut cupcakes.

Another delicious addition is to either poach half pears and serve or to fry slices of banana in a little butter and cinnamon and garnish with toasted coconut. Oh my!

Homemade Almond Butter Recipe – Perfect for Christmas Gifting

Homemade Almond Butter Recipe – Perfect for Christmas Gifting

Ellen Babauskis | November 15, 2020

Homemade almond butter is so easy and oh so delicious! All you need is almonds (yes I wasn’t kidding when I said it’s easy) to create the perfect spread without the nasties and limiting your waste, especially when purchased from The Wholefood Collective where your almonds will come in compostable packaging! Optional ingredients can be added for a hint of sweet or saltiness such as sugar (my pick being coconut sugar), and a pinch of salt flakes. These can be added with the almonds before you begin to blend. For the best results use fresh almonds – not the old ones in the pantry that you are trying to use up, trust me it makes all the difference! Ellen x

Watch Ellen whip up a batch in this great Youtube video!


For more doable and delicious thermomix recipes made using REAL ingredients, check out our extensive collection of thermie cookbooks…

Thermo Cooker Fresh Favourites (SIGNED COPY)

Miniseries: low carb (keto)

Miniseries: super healthy


600g fresh roasted almonds


1. Place almonds into dry TC bowl, blend for 2 minutes, speed 9.

2. Scrape down sides and base of TC bowl using a spatula. Blend for another 1 minute, speed 9, or until desired texture is reached.

Place in a jar or airtight container and store for up to 6 months.


Recipe will not work if halved or quartered! You really need a large quantity to get a perfect consistency.

Christmas Showstopper Whole Roasted Cauliflower

Christmas Showstopper Whole Roasted Cauliflower

Food Matters | November 12, 2020

Being vegan or vegetarian at Christmas time doesn’t mean you can’t have a roast as the centre piece of your table. This zesty, spiced Whole Roasted Cauliflower will smell amazing as it bakes and wow your guests with its flavours!


3 cloves of garlic
1 tsp smoked paprika
½ small bunch fresh thyme
2 tbsp olive oil
Sea salt
Freshly ground black pepper
1 lemon, zest and juice
1 large cauliflower, (1kg or 2.2 lbs) with outer leaves left on
40g (1.5 oz) flaked almonds
½ bunch fresh, flat-leaf parsley
Extra virgin olive oil


1. Preheat the oven to 350ºF (180ºC).

2. In food processor process garlic, paprika, thyme, olive oil, salt, pepper, lemon zest and juice

3. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut an X into the base.

4. Rub with the paprika paste, then place in a medium casserole pan.

5. Pop in the hot oven for around 1 hour, or until tender.

6. Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool.

7. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, and garnish with parsley leaves on top.

8. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a big spread.

Second Pour Christmas Tea Cake

Second Pour Christmas Tea Cake

Jacqueline Alwill | November 10, 2020


My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!!

First the title – second pour tea – comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don’t have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a slab of it for breakfast every day in December (that’ll prob be me…) and not feel sunk. I’ve taken out the heavy butter and sugar component, and obv the brandy, from traditional Christmas cake, replaced it with other ingredients and if I may say so myself it tastes bangin.
Finally!!! Well, not really but for now, if you find yourself a few days before Christmas doing a bit of a S*$% f#*$ S*$% because you’re in charge of making the dessert cake and you haven’t then you can have this baby done in no time and still impress errrrrryone.

Serves 8-10

Dairy Free : Vegetarian (Opt – gluten free)


350g mixed dried fruit (I don’t use glace cherries mixes, but if you like them go right ahead)
350ml black tea
1 egg
¼ cup coconut sugar
½ cup cranberries
¾ cup walnuts
1 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon lemon zest
1 teaspoon orange zest
285g wholemeal spelt flour (swap for gluten free flour if GF preferred)


1. Soak mixed dried fruit in black tea for 6 hours.

2. Once fruit is soaked, and you’re ready to get baking, heat the oven to 170C and line a round 22cm cake tin with greaseproof paper.

3. Whisk together egg and coconut sugar in a bowl add fruit with the tea remaining from soaking, cranberries, walnuts, cinnamon, nutmeg, baking powder, mixed spice, lemon and orange zest and mix.

4. Fold through flour and mix again. Pour into tin, pop into the the oven and bake for 70 minutes. Cool completely in tin, slice and enjoy!

+ Due to the nature of this cake being without sugar and brandy it won’t keep for months as usual Christmas cakes do – best eaten within a week, store in the fridge after about 4 days on the bench.

Vegetarian Silverbeet Filo Parcels

Vegetarian Silverbeet Filo Parcels

Bel Smith | November 8, 2020

I had some sad looking Silverbeet in the fridge and I hate wasting food, so I decided to make these vegetarian filo parcels. They were given the two thumbs up by the whole family and Israel even asked what sort of meat was in them. #WINNINGWITHVEG!

Note, these parcels were supposed to be triangles but I just couldn’t get the wrapping to work but they tasted delicious none the less. However, I did find a Youtube video that shows how to fold them to form triangles. In hindsight, I probably should have googled ‘how to’ before setting out to make them.

This recipe was inspired by this recipe on the Olive website.


1 garlic clove
½ brown onion
1 stick celery
½ small sweet potato
1 small zucchini
3-4 good sized mushrooms
Bunch of silverbeet (even if it’s half dead), shredded messily
2 tbsp pine nuts
100g Feta crumbled (or use a good sprinkle of Nutritional Yeast flakes if you prefer)
Juice from half a lemon
8 sheets of filo pastry
Melted Butter and olive oil (if you wish to use dairy free, replace butter with olive oil)
Sesame seeds (optional but they look fancy)


1. Defrost Filo naturally (ie. leave on the bench wrapped until defrosted).

2. Pre-heat oven to 180 degrees.

3. Blitz the garlic, onion, celery, sweet potato and zucchini in a food processor until diced really small.

4. Warm a good glug of olive oil over medium heat in a frying pan.

5. Sautee blitzed vegetables.

6. Blitz the mushrooms and add them to the sautéed vegetables, cook and stir over medium heat for 1-2 minutes.

7. Add in the silverbeet and cook until it wilts. You may need to add a little extra olive oil or you could even add a good splash of bone broth instead.

8. When the silverbeet is wilted, push the mixture right over to the side of the pan, then add the pine nuts. Sitr them over the heat until they start to brown.

9. Remove the pan from heat and mix the pine nuts through the vegetable mixture.

10. Crumble Feta over the vegetable mix and then squeeze the lemon juice all over.

11. Mix well but not so much that the Feta disintegrates. You still want little chunks of feta.

12. Melt about a tbsp of butter over medium heat, then remove.

13. Gently lay out 1 sheet of filo and brush it with melted butter.

14. Lay another gently over the top.

15. Slice the filo into 3 strips.

16. Place a heaped tbsp of the mixture on the top of one of the filo strips, then fold It over into a triangle, then fold it again the other way until the whole strip is used.

17. Place on a lined baking tray.

18. Repeat for the remaining mixture.

19. Brush each one with melted butter and sprinkle with sesame seeds if using.

20. Bake in the oven for 18-20 minutes or until golden.

21. Allow to cool slightly on tray

Another 2 ways

Add some savoury mince to the mix
Use the mixture and make into a big family sized pie.

Green Goddess Lemon & Coconut Bliss Ball Recipe

Green Goddess Lemon & Coconut Bliss Ball Recipe

Kate Parker | October 31, 2020

This recipe is an easy one to whip up and a great way to get some extra green goodness in you using our Detoxify Green Goddess Smoothie Blend.

This recipe makes approximately 16 tbsp sized bliss balls


1 Cup of raw cashews
7 medjool dates
3 level scoops of Detox Smoothie Blend or Gluten Free Detox Smoothie Blend
Zest of 1 lemon, finely grated
1 ½ tsp vanilla bean powder
Good pinch of salt
¼ cup of desiccated or shredded coconut for coating

Optional Extras
Passionfruit Green Spirulina Colour – add these to make the bliss balls super green & a passionfruit flavour. Add a little and taste as you go.
Supergreens powder – Add this for extra green colour, this blend will add extra bitterness to the mixture. Taste as you go.


1. Add all ingredients, except the coconut, to the bowl of a food processor or Thermomix.

2. Blend on high speed, scraping sides as needed, until the mix is well combined. This bliss ball mix should go further than your usual bliss balls, keep whizzing until all the chunks are missing and the mix is one homogenous colour.

3. At this stage, if you’d like your bliss balls to be a little more green you can add some greens powder which will give a deeper forest green, and a more bitter flavour. Or choose our passionfruit sparkles, which will add a lighter green colour and a brighter flavour. I recommend you taste the mix and dip a little of the mix into a powder to try if you’d like to add another powder.

4. Add coconut to a bowl. Take teaspoon or tablespoon sized pieces of the mix, roll between palms to form balls. Drop balls into the bowl and coat with coconut, pressing into the mixture slightly.

Keep in an airtight container or jar in the fridge for up to 4 weeks.