Our recipe for wellbeing
Healthy( Raw) Bounty Bars
Taylor Robertson
Commercial candy bars are highly processed and have no nutritional value, which is why my‘ Raw Bounty Bars’ version doesn’ t contain nasty ingredients like: refined sugars, dairy emulsifiers and artificial flavours.
Ingredients
½ cup desiccated coconut 4 tbsp. coconut milk 2 tbsp. coconut butter ½ tsp. vanilla extract 1-2 tbsp. Natvia raw Chocolate coating ½ cup raw cacao powder
½ cup extra virgin cold pressed coconut oil( melted)
3 tbsp. Natvia
Method
1 Combine your ingredients for the filling, except the shredded coconut, in a high speed blender or food processor. Blend until liquid and smooth. 2 Transfer mixture into a bowl and stir in your shredded coconut. 3 Pour mixture into a baking dish lined with baking paper. 4 Press down firmly with the back of a spoon. 5 Make it as thick as you like, I prefer about 1-2cm thick. 6 Place in the fridge and let it chill for 30 minutes-1 hour. 7 Remove from fridge and cut into 20 small rectangles. 8 Whisk together all your ingredients for the chocolate coating, and pour into a cup. 9 Dip each piece of coconut bar into the chocolate and place on a piece of baking paper. 10 Repeat with remaining bars. 11 Let bars set for 15-30 minutes in the fridge. 12 Serve immediately or store in the fridge.
Raw( Protein) Cookie Dough
Kylie Robertson
Ingredients Method
1 can of chickpeas ½ cup natural peanut butter 2 tbsp. agave syrup 1 tbsp. maple syrup 1 tsp vanilla( paste, extract etc.)
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Blitz in a food processor until combined( scrape down sides) Stir in ½ cup dark chocolate / carob chips
Homemade Banana & Walnut Bread
Yasmin Campbell
Ingredients Method
2-3 over ripe bananas 2 cups almond meal ½ cups chia seeds 3 eggs ¼ cups almond milk ¼ cups walnuts 2 tbsp. raw honey 2 tbsp. cinnamon
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Mash bananas and mix with eggs milk, honey, cinnamon and then mix in dry ingredients. Bake for 45 minutes-1 hour on 160 degrees. Then it’ s ready to eat!
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