peanut butter caramel protein dip with almond and dark chocolate snacking clusters

peanut butter caramel protein dip with almond and dark chocolate snacking clusters


1/2 cup buckwheat, soaked overnight and drained
1/3 cup caramel protein powder
1/4 cup peanut butter
3/4 cup water
1/4 tsp salt
1/3 cup roughly chopped almond & dark chocolate snacking clusters


Blend buckwheat, protein powder, peanut butter, water and salt in a food processor or blender until smooth.

Stir through snacking clusters, and serve with more snacking clusters as dippers!

crunchy muesli with flakes ANZAC biscuits


crunchy muesli with flakes ANZAC biscuits

adapted from Nadia Lim ANZAC recipe


1/4 cup golden syrup

125g butter

1/3 cup brown sugar

1 teaspoon baking soda

3 tablespoons boiling water

3 cups crunchy muesli with flakes
(can be substituted for 2 cups rolled oats & 1 cup desiccated or thread coconut)

1/2 cup wholemeal flour



Preheat oven to 180°C

Place golden syrup, butter or coconut oil and brown sugar in a medium saucepan and melt over a low heat. Mix well.

Mix baking soda with boiling water to dissolve, then add to melted butter mixture in the pot. Add pure delish crunchy muesli with flakes and flour. Stir all ingredients together until well combined. If the mixture looks too wet, add a tiny bit more flour. Leave mixture until cool enough to handle and firm enough to roll into balls.

Roll mixture into balls and arrange on prepared baking tray. Flatten slightly with the back of a fork. Bake for 15-18 minutes or until light golden brown.

Transfer to a wire rack to cool completely before storing in a container.

raspberry crunch quinoa grain-ola raw slice


raspberry crunch quinoa grain-ola raw slice

thanks to Dana @mybalancedbowls


2 cups pure delish raspberry crunch quinoa grain-ola

1/2 cup soaked dates

1 tbsp melted coconut oil

1 tbsp cashew or almond butter

1/3 cup coconut shreds


1 1/2 cup fresh or frozen raspberries

2/3 cup soaked raw cashews

1/3 cup maple syrup

2 tbsp  melted coconut oil


Blend all base ingredients in a food processor until combined. Mixture should be able to hold its shape.

Press base mixture into a tin. I used a long quiche tin.

Place in freezer for 1hr to set.

Place all filling ingredients in a food processor and blend until smooth (or as smooth as your food processor can get it).

Pour filling over set base and place in freezer for 1-2hrs to set.

Once set, top with berries, extra granola, coconut and melted chocolate.

passionfruit & coconut bliss balls


passionfruit & coconut bliss balls



1 cup pitted dates

1 ½ cups passionfruit crunch ancient grain-ola

1 ¼ cup desiccated coconut

2 tablespoons passionfruit pulp

½ lemon, rind only


Place dates, passionfruit crunch ancient grain-ola, ¼ of a cup of desiccated coconut, passionfruit pulp and lemon rind in a food processor. Blitz until a sticky dough forms.

 Place remaining 1 cup of desiccated coconut on a plate. 

 Using your hands, roll dough into tablespoon sized balls, then roll in desiccated coconut.

 Place balls on a lined baking tray and refrigerate for 1 hour before eating.

raspberry & maple nut nograin-ola festive bark

raspberry & maple nut nograin-ola festive bark

raspberry & maple nut nograin-ola
white chocolate, roughly chopped
dark chocolate, roughly chopped
dried rose petals (optional)



Line two baking trays with baking paper.

Place roughly chopped white and dark chocolate in two separate heat-proof bowls.Place bowl of dark chocolate over a pot of simmering water and gently melt, make sure the base of the bowl isn’t touching the water.

Pour melted chocolate onto one lined baking tray. Top with half of the raspberry & maple nut nograin-ola and rose petals and refrigerate until firm.

Repeat above steps with white chocolate.

Once chocolate hashardened, snapinto pieces.

For an extra indulgent dessert, serve your bark on scoops of vanilla bean ice cream.

choc nut nograin-ola bliss balls

choc nut nograin-ola bliss balls


1 1/2 cups desiccated coconut

250 grams 50% dark chocolate

400 grams choc nut nograin-ola

1/2 teaspoon salt

3 tablespoons smooth peanut butter

2 teaspoons honey

40mls coconut oil, melted, plus extra if needed

Desiccated coconut and dehydrated raspberries to coat


In a large non-stick fry pan over a low/medium heat, toast coconut until golden, stir frequently. Set aside to cool completely.

Roughly chop 80 grams of chocolate, set the remaining 170 grams aside. Place in a food processor along with the choc-nut, salt and cooled toasted coconut. Blitz for 2 minutes or until a rough crumb forms. Add the smooth peanut butter, honey and coconut oil. Process for 1 minute or until well incorporated.

Line a baking tray with baking paper.

Scoop a small spoonful of mixture into your hand, using your four fingers and palm, gently press the mixture into a ball. Do not roll the mixture between two palms, the ball may crumble. If mixture is too dry, add a little extra coconut oil and mix well. Place balls onto the lined baking tray and repeat with remaining mixture. Chill balls in the refrigerator for 1 – 2 hours or until hard.

Melt remaining 170 grams of chocolate in a large heat-proof bowl over a pot of simmering water, make sure the base of the bowl isn’t touching the water. Once melted, remove from heat.

Dip balls into melted chocolate then, back onto the baking tray. Sprinkle some with crushed dehydrated raspberries and others with desiccated coconut. Chill for 1 hour or until chocolate has hardened.

chocolate & original chunky nut muesli cookies

Chocolate & Original Chunky Nut Muesli Cookies

Makes 20 cookies

125g butter
1 cup softened brown sugar
1 egg
1 teaspoon vanilla essence
3/4 cup of rolled oats
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate, cut into chunks
2 cups original chunky nut muesli


Preheat the oven to 180°C. Line 2 baking trays with greaseproof paper.

Cream butter and sugar until fluffy and pale. Add egg and vanilla essence and mix until combined.

Add the dry ingredients and mix until dough has come together.

Add the added extras and mix together with your hands – the dough will be stiff.

Roll into balls (you may need to pack them slightly because of all the nuts and seeds) and place on a lined baking tray. Gently press the cookies down slightly with the back of a spoon.

Bake for 10-12 minutes or until golden.