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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 🙂

RECIPE

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

Method
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.

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  • 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.

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BESTOW EASTER EGGS RECIPE

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.

Assembly

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.

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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).

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  • 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!

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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.

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FESTIVE ROCKY ROAD RECIPE

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.

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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.

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  • 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.

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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.

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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.

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Contact a stockist near you to check availability.

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  • November 1, 2015

These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. You can also make this as one large tart you just need to cook the crust longer. They smell divine as they cook too!

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Almond Crust

130 grams butter
1/3 cup manuka honey
200 grams ground almonds
1 teaspoon almond extract
2 teaspoons fresh rosemary leaves
pinch of salt

Preheat oven to 180ºC.

Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your fingertips, press dough into the bottoms and sides of 8 x 8cm tart pans (buttered or nonstick) ensuring the crust is not too thick. Prick holes with a fork.

Bake in the oven for 10 mins or until golden brown. Leave to cool in the tins, then place in the fridge til cold before you remove them carefully from the tins. I find this step helps with perfect tart shells.

Pear & honey filling

5 ripe pears, thinly sliced (I leave the skin on)
Juice and zest of half a lemon
1 bay leaf
1/2 cup manuka honey
6 small sprigs of rosemary

Combine all ingredients in a saucepan. Bring to the boil. Turn down a little and cook until the pear are soft but not mushy and the mixture is surupy, this takes about 20 – 30 mins. Keep stirring to avoid the mixture from burning.

Remove from heat and allow to cool.

When you’re ready to serve, scoop pear compote into the tart shells. Top each tart with a dollop of thickened cream, greek yoghurt or mascarpone and garnish with rosemary.

  • June 11, 2015

With Anzac day on our doorstep and because this year is the first time that its a long weekend, we decided to celebrate with a gluten free recipe for the famous Anzac biscuits! Traditionally of course the Anzac biscuit is made with rolled oats, in the recipe below we have achieved a very similar taste without the rolled oats.

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ANZAC BISCUITS RECIPE

2 cups almond meal
1 cup slivered almonds
1 cup macadamia nuts, chopped finely
2 cups coconut, desiccated
1 teaspoon vanilla extract
3/4 cup rice malt syrup (or honey)
1/2 cup coconut oil, melted
1 teaspoon baking soda

Preheat oven to 160 degrees celsius and line a large baking tray with baking paper.

Combine almond meal, slivered almonds, macadamia nuts, desiccated coconut and vanilla extract in a bowl and mix well. Place rice malt syrup and coconut oil into small bowl and mix. Add baking soda and stir well until dissolved. Pour liquid into dry ingredients and mix together until well combined.

Shape a tablespoonful of the mixture into a ball. They will be quite sticky so to press them flat, cover the bottom of a jar with gladwrap and press firmly down on to the cookie mixture ball until you have a nice flat shape. Place on the baking tray.

Bake for 10 minutes or until golden – make sure you keep an eye on your cookies as they brown quite quickly. The biscuits will be very soft when they come out of the oven so leave to cool for ten minutes before transferring biscuits to cooling rack to harden.

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The traditional Anzac biscuit was a very common fund raising item during the war which is why it is associated with our ANZACS.

 

 

Since it’s almost Valentines Day we thought it was time for a decadent but healthy chocolate treat! We’ve added nuts to our chocolate bark, you could add frozen berries as an option or leave as is.

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Ready , set, go! Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern.

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Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create this marbled effect.

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Sprinkle with himalayan salt and chopped almonds.

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Raw salted caramel chocolate bark recipe

For the chocolate
½ cup of coconut oil, melted
½ cup of 100% organic maple syrup
½ cup of cacao powder
Pinch of Himalayan or sea salt

Mix all the chocolate ingredients together in a small bowl and place in the fridge for ten minutes to thicken.

For the salted caramel
¼ cup of almond butter
¼ cup of tahini
¼ cup of coconut oil, melted
½ cup of 100% organic maple syrup
¼ teaspoon of Himalayan or sea salt

Mix all the salted caramel ingredients together in a small bowl.

Other ingredients
¼ cup of almonds, roughly chopped
Extra himalayan salt

Assemble
Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern. Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create a marbled effect. Sprinkle over the chopped nuts and a little himalayan salt.

Freeze for 10 minutes, then remove and cut into peices with a knife. After only ten minutes it should still be easy to cut through. Return to freezer. Enjoy!

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  • February 13, 2015

Here’s a great little recipe from the BESTOW TREATS I recipe book. These are a raw, healthy version of coconut rough, delicious and very moreish!

RECIPE

½ cup of cacao powder
½ cup of coconut oil, softened
1 cup of coconut threads
½ cup of almond butter
¼ cup of organic 100% maple syrup
1 teaspoon of vanilla extract

Mix all the ingredients together, leave to thicken for ten minutes, place spoonfuls on to a tray lined with baking paper and freeze for 10 minutes. Refrigerate in an airtight container.

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  • November 26, 2014

This delicious fudge is guilt free! Smooth and silky, you don’t need much to satisfy. With these health-giving ingredients, you can enjoy your chocolate fix safe in the knowledge it’s totally good for you.

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RECIPE
½ cup coconut oil, melted
½ cup cacao powder
½ cup almond butter
¼ cup organic 100% maple syrup
½ teaspoon vanilla extract
¼ teaspoon of salt

Melt the coconut oil gently over a very low heat. Add to a bowl with all the other ingredients and mix well.

Pour into a suitable dish lined with baking paper. Refrigerate for 20 minutes, slice and enjoy!

Store in the freezer or fridge.

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