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Spring Recipes Part 1.

Jo's All allergy-friendly Tart

This winner of a tart is all allergy-friendly – gluten free, refined sugar free, vegan, and it still tastes delicious!




  • 1 can coconut cream
  • 1 tsp arrowroot powder
  • 2 tbsp maple syrup/rice syrup
  • 1 punnet blueberries


Step 1: Combine Buckinis, coconut chips and puffed rice in a bowl and mix.

Step 2: Melt chocolate in a separate bowl slowly over a bain-marie or 20 sec intervals in microwave.

Step 3: Stir in melted chocolate, melted coconut oil and maple syrup to the Buckini mixture

Step 4: Once well combined, spread mixture into the bottom of a greased tart tin. You can blend this mixture for a finer texture base.

Step 5: Drain off the coconut water from the coconut cream can, leaving the thick coconut cream.

Step 6: In a blender, combine coconut cream, arrowroot powder, maple syrup and blueberries, saving a few for decoration.

Step 7: Blend until you get a cream-like consistency, spoon mixture onto base and spread evenly.

Step 8: Decorate with the reserved blueberries

Step 9: Refrigerate for 2 hours

Step 10: Serve and enjoy!

Makes 1 tart (approx. 8 serves)

DIY Trail Mix

A great grab and go snack for when you’re caught short in between meals. Perfect for post work out.



Step 1: Mix all ingredients in a bowl

Step 2: Portion out into 4 portions

Step 3: Enjoy when hungry!

Makes 4 serves

Paleo Granola

This recipe is adapted from I Quit Sugar a great breakfast topper, or satisfying on-the-go snack.

(image credit: Chocolate and Zucchini)



Step 1: Preheat oven to 120 °C and line a baking tray with baking paper.

Step 2: Combine all ingredients and spread evenly on the tray.

Step 3: Bake for 15-20 minutes until golden, turning half way through cooking time.

Step 4: Remove from oven and allow to cool; eat whilst ­­crispy.

Makes 5 cups.

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