Dessert

Remove your bananas from the freezer and drop them into the blender Add in the nut butter, cold coffee, cacao powder and cinnamon. Blend until it reaches a thick, smooth, creamy consistency. If it is too lumpy and keeps catching- add a splash more water. If it is too liquid, you can add a bit […]

Peel the bananas and cut them into thick slices about 1/2 inch thick. Spread a slice of banana with about 1/2 tsp of peanut or almond butter. Place one more slice of banana on top of the almond butter layer to make a sandwich. Pierce each sandwich with a wooden skewer. Continue until you have

Start by making the base. Pulse the almonds in a food processor until it breaks down, then add in the dates and coconut oil until it all starts to form a ball together. Using a spatula press the mix into a tin and leave it in the freezer for 10 minutes. Let’s start the filling

For this recipe we made our own chocolate using the organic cacao powder from Mason & Co. It was delicious, and surprisingly simple. First make the coconut filling. In a bowl, combine the coconut, jaggery liquid, vanilla, coconut oil and almond butter and stir through well until it becomes sticky. Line a baking tray with parchment paper and

Finely shred your carrots on a grater In a processor add walnuts, almonds, and dates. Blitz until you have a crumbly mixture. Add in the grated carrots and pulse to mix. Add the oats, jaggery syrup, raisins and cinnamon and pulse until everything is well mixed but it is not a smooth paste- it should

Deseed the jamun and chop finely Put it in a blender along with the lemon, salt and jaggery liquid and blend to a very fine paste, it should be a bright purple smooth paste Pour it out into a pan and bring to the boil on a high heat, then turn down to a medium