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This wonderful dessert packed full of heart-healthy fats and micronutrients, while tasting indulgent was recently created by Emma of Heartfelt Kitchen and contains Bestow Beauty Oil! We especially love the little jars she has used which are great for popping in the fridge or taking with you.

Raspberries bring flavour, as well as a host of antioxidants and phytonutrients. Coconut cream, soaked macadamia nuts and avocado constitute the bulk of the mousse, while the spices and lemon combine and ‘lift’ the flavours.

Doesn’t it look and sound divine, enjoy 🙂


Serves 2 / GF, DF, SF

For the mousse:
1/2 cup macadamia nuts, soaked for three hours and then drained
5 brazil nuts
1 cup coconut cream (the chilled, thick part)
3/4 cup frozen raspberries
1 tablespoon Bestow Beauty Oil
1 tablespoon lemon juice
1/4 cup avocado (about 1/2 a small avocado)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder (equivalent 1t vanilla extract)
1 teaspoon raw manuka honey (optional)
Pinch himalayan sea salt

For the ripple:
1/2 cup frozen raspberries
1 tablespoon lemon juice

For the topping:
Activated buckwheat groats (‘buckinis’)
Cacao nibs
Mint leaves

1. Place can of coconut cream in the fridge to chill for at least 4 hours before making the mousse.
2. To make the ripple, simmer the raspberries and lemon juice in a saucepan over a low-medium heat until liquid is slightly reduced. This will only take a few minutes. Then remove from the heat, pour into a container, and chill in the fridge until needed.
3. To make the mousse, scoop out 1 cup of the thick coconut cream and place it in your high-power blender along with all the other mousse ingredients.
4. Blend until mousse is a smooth, silky consistency.
5. Remove ripple from the fridge. Alternately layer mousse and ripple into two jars for a layered effect. Alternatively, scoop all the mousse evenly into both jars, then top with the ripple. Simply stir a few times to get a ‘ripple’ effect.
6. Top with cacao nibs, buckinis, and a sprig of fresh mint.
7. Put the lids on the jars and chill for at least 5 hours before serving.




  • April 1, 2016

Sheryl and I got together yesterday to make easter treats for the team at Bestow, we decided on a raw chocolate fudge outer with a chewy, soft caramel centre which we then rolled in a pistachio crumb. Possibly a little bit fiddly to make but we had fun and the end result is yummy!

In hindsight we should have done some progress shots but completely forgot as we were so involved in figuring out the recipe as we went.

I had found the gorgeous egg containers at a gorgeous Rotorua store – The Living Room Collective – a new favourite!

The recipe is a combination of two that are Bestow Treats I.




Caramel Filling
1/4 cup of almond butter
1/4 cup of tahini
1/4 cup of coconut oil, melted
1/4 cup of 100% organic maple syrup
1/4 teaspoon of Himalayan or sea salt

Prepare the caramel filling by mixing together all the filling ingredients listed in a bowl. Place in the freezer for 10 minutes, stirring occasionally until it thickens uniformly.

Chocolate Outer
1/2 cup of shredded coconut
1/2 cup of cacao powder
1/2 cup of coconut oil, melted
1/2 cup of almond butter
6 pitted Medjool dates
1/2 teaspoon of vanilla extract
1/4 teaspoon of Himalayan or sea salt

Blend all of the ingredients in the food processor until it forms a dough.

Pistachio Coating
60 grams of Pistachio kernels

Blend pistachios in the food processor until they are chopped to a crumb consistency.


Remove the caramel filling from the freezer and roll into small balls (about the size of an almond). Place on a tray lined with baking paper and put back into the freezer to harden.

Using your hands, press large teaspoonfuls of the chocolate outer mixture into small patties about 4cm in diameter. Remove the caramel balls from the freezer and working quickly, wrap the chocolate coating around the ball and shape it into a small egg. Roll in the pistachio crumbs and place on a tray to go back in the freezer. You will need to do a few eggs at a time, placing the caramel balls back into the freezer if they start to soften.

Leave the completed eggs in the freezer for at least half an hour to properly set. Makes approximately 15.

Gluten free / Dairy free / Refined sugar free

  • March 23, 2016

Here’s a stunning cake recipe from our recipe journal – Bestow Treats II. Here at Bestow we adore this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it’s also great as a dessert.

Now that berry season is upon us, use fresh berries rather than frozen.

kumara cake gluten free

3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free) or whipped coconut cream.

kumara cake gluten free

BESTOW TREATS II is a gluten free, dairy free, refined sugar free recipe book available from Bestow stockists (see stockists tab in our menu above).


  • December 8, 2015

This recipe is a firm favourite from our latest food journal BESTOW TREATS II. And given that it’s also gluten free, dairy free and refined sugar free chocolate it’s also completely guilt free!


You can mix it up by adding any combination of your favourite dried fruits and nuts and store in the freezer to have an hand whenever required.



1 cup of cacao butter, melted (or coconut oil)
½ cup of cacao powder
½ cup rice malt syrup or 100% organic maple syrup
1 cup of almond meal
1/2  teaspoon of vanilla extract
½ teaspoon of cinnamon
1 cup of organic popcorn
½ cup of dried goji berries
½ cup of dried apricots, chopped
½ cup of pistachios
Sprinkling of Himalayan or sea salt

Line a baking tray with baking paper.

Combine the melted cacao butter with the cacao, rice malt syrup, almond meal, vanilla and cinnamon to make your chocolate base.

Stir in the popcorn, goji berries, dried apricots and pistachios into the chocolate base. Pour the mixture into the baking tray.

Sprinkle with a good pinch of salt and place in the freezer to set overnight ideally or for 2 hours until firm enough to devour.

Break or cut into chunks and keep it in the fridge.

Optional extras: coconut flakes, seeds, nuts, puffed rice, puffed quinoa or puffed millet.

IMG_7866_sqweb IMG_7887_sqweb

BESTOW TREATS II is an 80 page journal of fabulous sweet recipes that will satisfy your cravings while promoting wellness. It’s available from late October 2015 via one of our stockists.


  • November 3, 2015

It’s our pleasure to bring you ‘Treats II’, another gorgeous little cookbook in the Bestow series, full of deliciously healthy treats. Treats II has come about, not only because of the popularity of our first Treats book, but also to help you enjoy the growing trend towards sweets and desserts that use natural sugars and nutrient- rich, health-giving ingredients.

We’ve created even more easy-to-make recipes that taste delicious!

Be assured that just because they’re healthy doesn’t mean they aren’t as popular as conventional sweets: the children who happily taste tested for us can attribute to this.

So next time you have a special occasion to celebrate or are enjoying the company of friends or family, why not offer to bring the ‘treat’ and discover for yourself just how delicious these goodies are.

Contact a stockist near you to check availability.


  • November 1, 2015