Snacks

 

Raw Vanilla Protein Power Balls

- 2 Tbsp of melted organic coconut oil (cold pressed)
- 1/3 cup of walnuts
- 1/3 cup dry roasted almonds
- 1/3 cup of sultanas
- ½ cup of medjool dates chopped and pitted
- 1/3 cup of organic shredded coconut
- 1 scoop vegan vanilla protein powder


1. Blend all of the ingredients except the shredded coconut in a food processor until a fine crumble consistency.
 
2. Using your fingers, gently roll mixture in to even size balls and roll in shredded coconut. Place in fridge and allow 1-2 hours to set.
 
Makes approx. 8 balls.

 

Cranberry and Hemp Super Food Bars

- 1.5 cup medjool dates (pitted)
- 1 cup hemp seeds
- 1 cup raw cashews
- 1 TBS Coconut oil melted
- 1 cup dried cranberries


1. Blitz the dates in a food processor until smooth. Add the cashews and hemp seeds, blitz to combine.

2. Then, add the coconut oil and the cranberries and pulse until well combined and a dense mixture.

3. Press mixture into a baking tray or container lined with baking paper. Place in the fridge to set for around 4 hours before slicing into bars. 

Makes around 8 bars, store in the fridge in an airtight container. 

 

Organic Raw Coconut Truffles

- 1 cup of organic rolled oats
- 1/3 cup of walnuts
- 1/3 cup of  sultana’s
- 1/3 cup of medjool dates (pitted)
- 1 TBS of melted organic coconut oil (cold pressed)
- 1/3 cup of organic shredded coconut


1. In a lined tray, lightly spray the rolled oats with coconut oil and place under the grill, turning every 2 minutes until golden. Allow to cool.

2. Then, blend all ingredients except shredded coconut in a food processor until a fine crumble consistency.

3. Using your fingers, gently roll mixture in to even size balls and roll in shredded coconut. Place in fridge and allow 1-2 hours to set.

 

Raw Hazelnut, Cacao and Oat Slice

- 1 cup of toasted rolled oats
- 1 cup of organic sultanas
- 5 medjool dates chopped and pitted
- 1/3 cup of hazelnut
- 2 TBS of raw organic cacao nibs
- 2 TBS of melted coconut oil
- 2 TBS of shredded coconut


1. In a lined tray, lightly spray 1 cup of rolled oats with coconut oil and place under the grill, turning every 2 minutes until golden. Allow to cool.

2. Then blend all ingredients in a food processor (minus cacao nibs) until a dense consistency. Stir through cacao nibs and press firmly into a small baking tray.

3. Place in fridge to set for 3-4 hours, slice and serve.