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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.

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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.


  • November 3, 2015

Are you in need of a decadent but healthy chocolate treat?! We’ve added nuts to this chocolate bark recipe to make it extra delicious – you could also add frozen berries as an option or leave as is.


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.


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


Sprinkle with himalayan salt and chopped almonds.


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

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!




  • 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!


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.



  • November 26, 2014

Amaranth is a wonderfully nutritious gluten free grain option. It is a good source of protein, minerals and fibre and has a lower carbohydrate level. Makes 30-35 crackers.



2 cups amaranth flour

2 tablespoons olive oil

1 tablespoon honey (optional)

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon sunflower seeds

1 tablespoon flax seeds

2 teaspoons of rosemary, finely chopped

1/3 cup water

Heat oven to 175°C.

In a processor add amaranth flour, baking powder, salt, honey, olive oil, seeds, rosemary and blend. Slowly add the water until a dough forms without it being sticky.

Roll out on baking paper to a 2-3mm thickness. Cut shapes with a cookie cutter. Prick each cracker a couple of times with a fork and bake for 15 – 20 mins until golden brown. Allow to cool and store in an airtight container.






1/2 head of cauliflower cut into florets

1 tablespoon of olive oil
1/3 cup tahini

2 cloves garlic
Juice of 1 lemon

1/2 – 1 teaspoon of cumin

Salt and pepper

Preheat the oven to 180 degrees celsius. Brush the cauliflower florets with the olive oil. Place on a baking tray and roast for 30 minutes until the cauliflower is golden brown on the edges.

Add the roast cauliflower to a processor with the tahini, garlic, lemon and cumin. Process till smooth, season with salt and pepper to taste.

Nutritional notes:
If you compare Amaranth to white rice you can see the amazing benefits it offers our health.

Quantity = 1 cup
Protein – 28.1gm
Magnesium – 519mg
Iron – 15mg
Fibre – 18gm
Carbohydrate – 129gm

White Rice
Protein – 13.1gm
Magnesium – 46mg
Iron – 1.5mg
Fibre – 2.4gm
Carbohydrate – 148gm

The proteins amaranth contain are more digestible than many proteins and are a good source of the amino acid lysine which other grains are short of. Lysine helps prevent you getting cold sores so ideal if you are a sufferer.

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.


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.