Our Recipes
Chocolate Bark
To make this Chocolate Bark you only need two ingredients!
- 100g Organic Dark Chocolate (at least 70%) we like to use Blacks Organic Dark Chocolate
- Granola – we used our Berry Good Granola. No real measurement, its just how much crunch you want in your chocolate.
Melt the chocolate in a microwave proof dish/bowl/jug in 30 second bursts, stir your chocolate after each burst (so you don’t burn the chocolate) with a clean dry butter knife until fully melted.
Add your Granola – try 1/2 cup first, mixing it through the chocolate. See how you like it – add more if needed.
Line a slice tin or spread some baking paper on a flat tray, pour chocolate /granola mix into tin or on tray. Sprinkle some more Granola on top – smaller bits are better. Press down gently with a spoon.
Put in the fridge to set. Once set, break into pieces and enjoy!
Easy Dessert with Granola
Apple Feijoa “Crumble”
A quick, easy, tasty dessert that can be thrown together almost while the jug is boiling for a cuppa!
Depending on how many serves you require, adjust fruit accordingly.
- Stew together a couple of chopped up apples and a couple of feijoas (using the flesh scooped out of the skin). You can add sweetener here if you like but we just used a splash of water.
- Soften the fruit over a medium heat
- When fruit is ready (to your liking), serve in a small bowl – top with Berry Good Granola
- Enjoy!
“Good food is very often, even most often, simple food”- Anthony Bourdain
Raw Blueberry Cashew Cakes
1 ¾ Cup of Maple Pecan Granola
3 Tblsp Water
1 ½ cups of raw cashew nuts – soaked in warm water overnight
½ cup melted coconut oil
½ cup organic maple syrup (the real stuff)
2 tsp lemon juice
1 cup of fresh or frozen blueberries
Before you start:
Drain and rinse your cashews, set aside.
Line your cupcake tins with cases
1. Base – pulse Granola until fine, add water and pulse until it starts to ball up”
Spread approx. 1 ½ Tblsp into each case, press down with your fingers (is quite sticky so you can use a bit of water on your fingertips to help). Place in the freezer until you have made the filling.
2. Filling – Place cashew nuts into food processor (or use a stick blender – I found this to be a lot easier!) and blend until fine. Add the coconut oil, maple syrup and lemon juices. Keep blending until really smooth.
Spoon mixture over Granola base – until just under ¾ full, you should end up with approx. ¼ – ½ cup of cashew mix left over to use later. Place bases/filling in freezer to set for at least 2 hours.
3. Topping – take leftover cashew mix and blend with berries (you can use any berries you have on hand). Set aside until needed.
4. Once fillings are set, spoon over topping and return to the freezer until firm.
These can be kept in the freezer for a quick dessert or keep in fridge (depending on how fast they are eaten!)
½ Cup Coconut Oil – melted
¾ Cup Almond Butter
¼ Cup Organic Maple Syrup
½ Cacao Powder
1 tsp Vanilla Extract or Paste
Pinch of salt
¼ – ½ Cup of Berry Good Granola
Before you start:
Line a small tin with baking paper
1. Combine coconut oil & almond butter in a saucepan melt over a low heat – stirring to combine.
2. Remove from heat and add rest of ingredients (except Granola) and mix until smooth.
3. Leave the mixture to cool in the saucepan for approx. 15 mins, then pour into lined tin
4. Sprinkle Berry Good Granola over the fudge and gently press into mixture with the back of a spoon.
5. Let fudge set in fridge for a couple of hours, once set cut up and enjoy!