R I K I - L E E G I L B E R T + S H A R L E N E F L E T C H E R

where to findevery-thang!

A quick meet & greet with Sharlene ...............................................................................A quick meet & greet with Riki-Lee ...............................................................................Raw Kitchen Essentials ..................................................................................................Raspberry & Coconut Terrine ........................................................................................Choc Mint Nut Free Brownies .......................................................................................Rawsome Rocky Road Slice ............................................................................................Pina Colada Cheezecake ...............................................................................................Berry Ripe Energy Balls ................................................................................................Peanut & Choc Mudcake with Chocolate PB Mousse ......................................................Jaffa Choc Orange Cheezecakes .....................................................................................Rustic Banana & Chocolate Hearts ............................................................................... Caramel Swirl Cheezecakes ...........................................................................................Choc Tahini Ice-Cream Cookies ....................................................................................Strawberry & Chocolate Cheezecakes ...............................................................................Maqui & Mango Smoothie ...........................................................................................Acai & Pink Pitaya Slushie .........................................................................................Banana & Spirulina Energy Balls ..................................................................................Key Lime Cheezecakes ...................................................................................................Beetroot & Goji Berry Cake .........................................................................................Nut Free Hemp Seed Protein Bars ..................................................................................To-Blah-Rone Cheezecake ...............................................................................................Raw Apple & Date Tart .............................................................................................Bounty & Chocolate Mousse ......................................................................................The End! ........................................................................................................................

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Before I started my NEW journey with Blendlove, I was a part of the wonderful beauty industry for fifteen years, making

people beautiful on the outside. I now seek something even greater than that. I believe

it’s extremely important to work on our inner beauty also. Turning to food first, because

you really are what you eat. I naturally felt the passion to want to inspire gorgeous souls

to get EXCITED about nourishing their bodies with real whole foods! Starting with

Desserts, of course! This book has allowed me to really share

my message with each and every one of you. I hope you enjoy reading and creating our

wonderful food, just as much as I have had creating it. Enjoy beautiful souls!

Shar x

Wow! What a journey beautiful people! Six short months ago, I decided to

take the leap of faith, leave my life in the fast lane and swap it for something very special.

BLENDLOVE.We are actually crazy when you think about it. I mean, who does that? Who sacrifices a well paying job that pays week to week, to create and sell raw food at a local market.

Well, us!Regrets? Never. This needed to happen. It

was just a matter of when. I have loved absolutely EVERY moment of creating this e-book. It really is something

different. The energy, the imagery, the concept. It is just, US. We really hope you

enjoy every moment of its gorgeous personality, front to back. BIG love!

Riki-lee x

RAW KITCHENESSENTIALS

Raw desserts can get a little confusing. Especially knowing where to start! So, we’ve decided to make a little list, tailored to this e-book, of essential ingredients to help get you started!enjoy! x

Raw Cashew NutsCashew nuts are an essential to the creamy fillings of our cheezecakes!

Raw AlmondsAlmonds are best used for the crusts and bases of our recipes as they boast a mild flavour and great texture.

Raw Cacao PowderWe use this stuff to create the beautiful rich chocolate in our recipes. It is best to get raw cacao to ensure you are receiving all of the benefits from this wonderful superfood!

Organic Rice Malt SyrupOur liquid sweetener of choice! It is a fructose free staple for our desserts.

Cold Pressed Extra Virgin Coconut OilOur favourite oil! Be sure to use ‘extra virgin cold pressed’ as it undergoes the least amount of processing.

Raw Pepitas (Pumpkin Seeds)For all of you nut-free ‘un-cookers’ out there! These will be the foundation of almost all of your raw desserts.

Coconut CreamCoconut cream gives you that great creamy texture for the filling of your cakes.

Desiccated / Shredded CoconutCoconut has not only a great flavour, but a great texture. It is great to use in energy balls or crusts/bases.

Vanilla BeanA great flavour enhancer to any dessert. Be sure to grab pure extract or ground vanilla bean powder.

DatesNature’s sweetener! Dates are perfect for creating caramel flavours and a staple for crusts/bases.

Chia SeedsA great booster or ‘thickener’ to any crust or sauce. Extremely nutritious too!

Ingredients

Coconut Layer - Let’s Make This!1. Line a small loaf tin with baking paper baby!2. Using your food processor, blend the cashews until completely smooth. As smooth as possible.3. Add the coconut oil, desiccated coconut, coconutcream, rice malt syrup, and lemon juice. Blend until smooth and creamy. Taste it! Not sweet enough? Add more rice malt syrup!4. Fold in the raspberries and pour mixture into the prepared loaf tin. Freeze for a few hours or, until set.

Raspberry Cream Layer - Let’s Make This!1. Using your food processor, blend the cashews until completely smooth. 2. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, and raspberries. Blend until smooth and creamy. Taste it again! Anything you think it may need? Put it in!3. Pour mixture over the top of the coconut cream layer, and freeze until set. When ready to serve, flip it over, and top with extra raspberries.4. ENJOY!

IngredientsCoconut Layer 1 cup raw cashews, soaked and rinsed1/4 cup cold pressed coconut oil1/4 desiccated coconut2/3 cup coconut cream1/2 cup organic rice malt syrupjuice of 1/2 a lemon1/4 cup frozen or fresh raspberries

Raspberry Cream Layer1 cup frozen or fresh raspberries1/4 cup extra virgin cold pressed coconut oil1 cup raw cashews, soaked and rinsed1/4 cup coconut cream1/2 cup organic rice malt syrup

page 6

raspberry + Coconut terrine

“Get yourself familiar with the humble Raspberry.

Packed full of antioxidants, and anti-inflamatory properties,

you’ll want these to be a staple in your kitchen.”

makes 1 terrine (8 slices)

Ingredients

page 7

Brownie - Let’s Make This! 1. Place your pepita’s in a high speed food processor or blender.2. Blend it up baby! Make sure your pepita’s have the consistency of a meal. Add all of your other ingredients and blend it up again! How GOOD does that MINT smell!3. Awesome! now you should have a cake dough. If not. Blend longer!4. Place half of your mixture in a square or rectangular tray, silicon mold and press your brownie evenly over the base. Pop in your freezer!5. Great! now lets make your chocolate centre and topping. Add all of your ingredients into a large mixing bowl. Whisk together until you have a runny chocolate consistency.6. Pour half of your chocolate topping over the choc brownie dough. Pop back in freezer for 10 minutes or until chocolate has set and then remove and evenly spread the rest of your brownie dough over the top of the chocolate.7. Beautiful! Now pour the remainder of the chocolate topping over the top.8. Pop in your freezer for about an hour. 9. Enjoy Gorgeous!

Brownie 1 cup pepitas (pumpkin seeds)2 cups medjool dates (remove pips)3/4 cup raw cacao powder1/2 cup desiccated coconut2 tbsp organic rice malt syrupFew drops of 100% peppermint extract

Chocolate (Topping)1/3 cup cold pressed coconut oil1/4 cup raw cacao powder1/4 cup organic rice malt syrup

choc mint nut free brownies

“This decadent nut-free brownieis the perfect lu

jnchbox snack!

The flavour of the pepita’s

and cacao, is a trulyrawsome combo!”

makes 12 brownies

rawsome rocky road

slice

IngredientsSlice2 cups raw almonds3 tbs raw cacao powder1 cup walnuts1 cup soaked dates1/4 cup goji berries1/4 cup chopped pistachio kernals1/4 cup chopped pecans1/2 tsp maca root powder1/2 tsp organic ‘freeze-dried’ coffee granules (optional - for extra choc flavour!)

Toppings1/4 cup chopped pistachio kernals

page 8

Slice - Let’s Make This! 1. Line a square non-stick cake tin with baking paper. 2. In a food processor, blend almonds into a fine ‘meal’. Add the cacao, maca, and optional coffee granules. Pulse until combined. 3. Add the dates, and blend until well combined. 4. Now, add your walnuts, and pecans. Pulse until combined. Try and leave as many ‘chunks’ as possible. 5. Slowly add the goji berries and pistachio kernals. Pulse until just combined. 6. When your mixture reaches a ‘dough-like’ texture, you are ready to press your mixture into the prepared tin. If your mixture is too dry, simply add a little water whilst processing. 7. Press your extra pistachio kernals on top of the slice, and freeze for a few hours, or until firm. 8. To serve, cut into squares.

“this recipe contains maca root powder. Maca is a nutritionally

dense super-food

that contains high amounts of minerals, vitamins, enzymes

and all of the essential amino acids.”

makes 8-10 slices

page 9

Base1 cup pistachio nuts1/2 cup desiccated coconut1/2 cup medjool dates

Filling2 cups raw cashews (soaked and rinsed for at least two hours)3/4 cup 100% pineapple juice (no added sugar)3/4 cup coconut cream1/2 cup organic rice malt syrup1/2 cup desiccated coconut1/2 coconut oil

ToppingsFresh pineapple and dried coconut flakes

3. Awesome! Now add your coconut & dates & blend for a further minute or until your mixture turns into a sticky biscuit dough.4. Press only half of your crust evenly into a round silicon mold, you will need to save some for the centre.5. Pop in your freezer.

Filling - Let’s Make This!1. First place your raw cashews into a high speed food processor or blender. 2. Blend it up until your cashews form into a ‘meal’ texture.3. Done! Now add the remainder of your ingredi-ents & blend it up until you reach a smooth creamy texture.4. Oh, YUM! how good does pineapple and coconut go together! Taste, and if you like it sweeter, add a touch more rice malt syrup.5. Now pour half over the top of the base and evenly spread filling.6. Sprinkle the remainder of your crust over the top, and now add the rest of your filling! Perfect!7. Pop in your freezer for at least 5 hours or until firm.8. When it is set, remove your cake from the silicon mold & top with fresh pineapple and dried coconut flakes.9.Enjoy Beautiful!

“do you like Pina Colada?If so, you’ll love this rawcreation!”

Ingredients

pina coladacheezecake

Base - Let’s Make This!1. Place your pistachios into a high speed food processor or blender.2. Blend it up gorgeous! Make sure your mixture resembles a ‘meal’ texture.

makes 16 slices

berry ripeenergy balls

Ingredients

page 10

Balls1 cup raw almonds1/4 cup raw cacao powder1 1/2 cups shredded coconut1/2 cup fresh or frozen raspberries1 tbs chia seeds1/2 cup soaked dates

Toppings2/3 cup shredded coconut

Balls - Let’s Make This! 1. Okay Gorgeous! In a food processor, blend almonds into a fine ‘meal’. Add the cacao, and pulse until combined. 2. Now, add the shredded coconut, and blend until well combined. 3. Add the dates, and process until completely combined. 4. Add the raspberries, and chia seeds. Blend until the mixture reaches a ‘dough-like’ consistency. 5. Time to get messy! Using a tablespoon as a guide, roll your mixture into even sized balls. 6. Coat with extra shredded coconut. 6. Keep refrigerated, and eat them as you need them!

“these balls are such afantastic recipe. They can be made in advance, and taken

with you when you are ‘on-the-go’!

Don’t be afraid to get creative, and try other flavour combo’s!

makes 12 - 14 balls

Ingredients

page 11

Mud Cake - Let’s Make This! 1. Place your macadamia’s, pecans and walnuts into a high speed food processor or blender.2. Blend it up beautiful! Make sure your nuts form a ‘meal’ texture. Now, add the rest of your ingredients.3. Blend it up again! YUM! Can you taste it already?4. Perfect! now you should have a moist dough.5. Ok gorgeous, now press half or your mud cake dough evenly along the base into a round cake tin or silicon mold. Pop in your fridge while you make your peanut butter centre.

Peanut Butter Centre - This is Easy Peasy!1. Place all of your ingredients into a bowl. Whisk it up! Mmmmm, how good does the peanut butter smell!2. Carefully spread peanut centre evenly over the top of your mud cake dough. Place the remainder of your mud cake mix evenly & smoothly over the top.3. Pop in your freezer for an hour, while you make your Choc Peanut Butter Mousse.

Chocolate Peanut Butter Mousse1. Place all of your ingredients into a blender (exclud-ing your roasted peanuts). Blend it up baby! Can you see how it’s getting slightly thicker? 2. Now add your roasted peanuts and pulse for a few seconds, you still want to see the peanut chunks.3. Perfect! Now simply pour into your mason jar & pop in the fridge for a few hours until set.4. Pop out your mud cake and top with your chocolate peanut butter mousse. Sprinkle with crushed roasted peanuts. Enjoy beautiful!

Mudcake 2 cups raw macadamia nuts2 cups raw pecans2 cups raw walnuts2/3 cup raw cacao powder1/2 cup organic rice malt syrup1 tsp ground vanilla bean powder or extract1 tsp Himalayan salt

Peanut Butter Centre 1/2 cup 100% natural peanut butter paste1 tbsp organic rice malt syrup1 tsp Himalayan salt

Chocolate Peanut Butter Mousse 200ml coconut cream1/4 cup organic rice malt syrup2 tbsp 100% natural peanut butter paste1/4 cup roasted peanuts2 tsp psyllium husks

peanut butter+ choc mudcakewith chocolate PBmousse

“Wow! Check out this incredibly sexy raw cake!If you love peanut butter...you must create!”

makes 12 slices

Ingredients

page 12

Crust - (Base)3/4 cup raw almonds2 tbs raw cacao powder3/4 cup pitted dates, soaked and rinsed

Orange Cream1 cup raw cashews, soaked and rinsed1/4 cup coconut flour1/2 cup organic rice malt syrup1/4 cup extra virgin cold pressed coconut oil1 tsp orange water (extract)Rind of 1 orangeJuice of 1 orange

Chococate Cream1 cup raw cashews, soaked and rinsed3 tbs coconut flour1/4 cup raw cacao powder1/2 cup organic rice malt syrup1/2 cup extra virgin cold pressed coconut oil3 tbs unsweetened almond milk

jaffachoc-orangecheezecakes

Crust - Let’s Make This!1. Firstly, it’s time to make your crust! Throw your almonds and cacao into your food processor. Blend until super fine. 2. Add your dates. Blend until completely combined. Your mixture should be super easy to handle, almost like a dough. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly into two, six hole round silicone molds, and set aside in the freezer.

Orange Cream - Let’s Make This!1. Ensure your processor is nice and clean for each cream layer. Now for the fun part! Throw your cashews in, and blend well. The finer the better. 2. Now, add your syrup, orange water, rind, juice and coconut oil. Blend well. Taste time! If you want a stronger orange flavour, add more juice. Not sweet enough? Add a tad more rice malt syrup!3. Now, it’s time to add your coconut flour. The purpose of this is to turn your cream into a fluffy ‘cake’ consistency. Blend until light and fluffy. 4. Spread over the crusts, and freeze!

Chocolate Cream - Let’s Make This!1. This layer is a repeat process of the orange cream layer, just a change of ingredients! The chocolate cream uses less coconut flour, so should be much creamier! Don’t forget to taste test!2. Paste over the orange cream layer, and freeze until set. Top with a little extra orange rind. Yum!

“these cakes are a marketfavourite! Everyone we dishthese up to, just simply LOVES them!They taste just like the realthing.”

makes 12 cheezecakes

Ingredients

page 13

Base 1 1/2 cups almond meal1/4 cup raw cacao powder3 tbs organic rice malt syrup1 tsp ground vanilla bean pods or extract

Banana Filling 2 cups raw cashews (soaked and rinsed for at least 2 hours)1 ripe banana1/2 cup goji berries1/2 cup fresh lemon juice1/2 cup coconut water1/2 cup extra virgin cold pressed coconut oil1/2 organic rice malt syrup

Choc Centre & Topping 2/3 cup extra virgin cold pressed coconut oil1/2 cup raw cacao powder1/2 organic rice malt syrup2 tsp ground vanilla bean pods or extract

Rustic banana +chocolate hearts

4. In your heart shaped silicon molds, press your base evenly along the bottom.5. Pop your deliciousness in the freezer while you’re making your banana filling.

Banana Filling - Let’s Make This! 1. Ok gorgeous! Next step, place your raw cashews into a high speed food processor or blender. Blend until all your cashews resemble a ‘meal’ texture. 2. Perfect! Now add all your remanding ingredients.3. Blend it up baby! Can you see the amazing YELLOW colour. That’s the goji berries! Natures natural colours right there! 4. So, now you should have a nice creamy texture.5. Taste. If you like it sweet! Add an extra dash of rice malt syrup!6. Time to get your hearts outta the freezer!7. Pour half of your banana filling evenly over the base. 8. You will need to save the rest for your next layer! 9. Pop back in the freezer while you make your chocolate!

Choc Centre & Topping - Let’s Make This!1. Place all ingredients into a large mixing bowl! Whisk it up beautiful until you have a runny choc consistency.2. Now get your deliciousness back outta of the freezer and only pour half of your choc over the top of your banana filling!3. Pop them back in the freezer and wait about 20 minutes for the choc to set.4. Repeat steps for your second layers.5. Pop your Rustic Choc Banana Hearts back in the freezer in an airtight container!6. Set over night. Enjoy Gorgeous!

Base - Let’s Make This! 1. Ok beautiful! place all of your ingredients into a high speed food processor or blender.2. Blend until you have a biscuit sticky crumble.3. Taste. If you like it a little sweeter, add a tad more rice malt syrup.

makes 8 hearts

Crust - Let’s Make This!1. It’s crust time! Throw your almonds and salt into your food processor. Blend until super fine. 2. Add your dates. Blend until combined. Your mixture should look and feel like a dough. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly (5mm thick) into two, six hole round silicone molds, and set aside in the freezer. 4. You should have a small amount of crust left over. Keep this for the topping!

Caramel Cream - Let’s Make This! 1. You’ll need your blender for this part. Throw all of your Caramel Cream ingredients into your blender and process until super creamy. No lumps!2. Pour evenly into your molds, and set aside.

Caramel Swirl - Let’s Make This!1. The fun part! Swirls! Throw the dates, coconut cream and salt into a clean blender. 2. Blend until creamy! No lumps here either! The consistency should be fairly runny, so that it is easy to swirl through your cheesecake layer. 3. Pour, about a teaspoon, into each cake, and use a toothpick to swirl through. This is fiddly, I must say!4. Top with extra crust and freeze! Allow to defrost for 5 minutes before eating. Enjoy!

caramel swirlcheezecakes

Ingredients

page 14

Crust (Base)1 cup raw almonds1 cup soaked pitted datespinch of Himalayan salt

Caramel Cream (Filling)1 1/2 cups raw cashews, soaked and rinsed1 1/2 cups coconut cream1/2 tsp vanilla bean powder or extractJuice of 1/2 lemon3/4 cup coconut oil6 pitted dates, soaked and rinsed1/2 cup organic rice malt syrup1 tbs almond butter

Caramel Swirl (Topping)1 cup pitted dates, soaked and rinsedpinch of Himalayan salt1/2 cup coconut creamExtra crust (to crumble over top)

“everybody loves a little caramel!

Especially when it is good for

you! Make yourselfjust that little more happier

today with these creamy

cakes!”

makes 12 cheezecakes

Ingredients

page 15

Cookie Biscuit - Let’s Make This!1. Place your pepitas into a high speed food processor or blender. Make sure your pepitas resemble a ‘meal’ consistency. If not, blend a little longer.2. Now add your raw cacao and rice malt syrup. Blend it beautiful until you have a sticky biscuit dough. Taste. Not sweet enough? Add a touch more rice malt syrup.3. Place only half of your mixture into round silicon moulds and press down evenly along the base.4. Awesome! Set aside while you make your Tahini Ice Cream!

Tahini Ice-Cream - Let’s Make This!1. Place all of your ingredients into a high speed food processor or blender.2. Blend it up baby, until you have a smooth creamy texture. Taste again. If you prefer it sweeter add a touch more rice malt syrup.3. Now, scoop it up and spread evenly over the top of your cookie base.4. Pop in your freezer for a few hours. You want the top of your ice cream set, before you add the remain-der of your cookie dough over the top repeat process.5. Set over night or for at least 8 hours. Also I little tip, if you have a super freeze button on your freezer, use it gorgeous and they will be set in no time.6. These delicious Tahini Ice Cream cookies must be kept in the freezer until you’re ready to eat them. Enjoy Beautiful!

Cookie Biscuit 1 1/2 cup pepitas (pumpkin seeds)1/4 cup raw cacao powder3 tbs organic rice malt syrup

Tahini Ice-Cream3 ripe bananas 3/4 cup hulled tahini1/4 cup organic rice malt syrup

choc tahini ice-creamcookies

“these ice-cream cookies are heaven!This recipe is also nut free, making it perfect for the kids...that’s if there is any left!”

makes 8 cookies

Ingredients

strawberry+ chocolate cheezecakes

page 16

Crust (Base) 1 cup raw almonds2 tbs raw cacao powder1 cup pitted dates, soaked and rinsed

Strawberry Cream (Filling)1 1/2 cups raw cashews, soaked and rinsed1/2 cup coconut oil3/4 cup organic rice malt syrup1 cup desiccated coconut1 cup fresh or frozen strawberries1/2 cup coconut cream

Chocolate Drizzle (Topping)1/3 cup extra virgin cold pressed coconut oil1/4 cup raw cacao powder1/4 cup organic rice malt syrup

Crust - Let’s Make This!1. Time to make your crust! Throw your almonds and cacao into your food processor. Blend until super fine. 2. Add your dates. Blend until well combined. Your mixture should look and feel like a dough. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly (5mm thick) into two, six hole round silicone molds, and set aside in the freezer.

Strawberry Cream - Let’s Make This! 1. You’ll need your blender to create a thick & creamy texture for this filling. Throw all of your Strawberry Cream ingredients into your blender and process until super creamy. 2. Pour evenly into your molds, and freeze until firm to touch. Top tip... Before pouring chocolate drizzle onto any raw dessert, your dessert must be frozen so that the chocolate sets immediately.

Chocolate Drizzle - Let’s Make This! 1. In a small jug, whisk up your coconut oil and rice malt syrup until well combined. 2. Now, add your cacao. Whisk it in! You want your consistency to be creamy. Slightly thick, but not too runny.3. Pour delicately over your cakes, after you have removed them from the molds. Serve with a bright red strawberry on top!

“wow, wow, wow! What a hit!These cakes are so delicious, you

won’t stop at one!Packed full of antioxidant richcacao, your doing your health

a lotta good too!”

makes 12 cheezecakes

Ingredients

Maqui + Mangosmoothie

page 17

Maqui Berry Layer 1 cup frozen blueberries2 tbs Maqui Berry powder1 frozen banana1/2 cup frozen seedless grapes1 tbs chia seeds2 tbs unsweetened almond milk

Mango Layer 1 frozen mango1 frozen banana1 fresh fig1 tsp maca powder2 tbs unsweetened almond milk

Method 1. Ok, gorgeous so each beautiful layer has the same super easy steps.2. You will need a large mason jar or glass jar.3. Place all your Maqui Berry Layer ingredients in a blender.4. Blend it up baby! Make sure you have a smooth smoothie consistency. If not, blend for little longer.5. Repeat step with your Mango Layer ingredients.6. Perfect now scoop your Maqui Berry mix, then your Mango mix and layer it up in your mason jar or glass jar, pop in a swirly straw and drink up!7. Enjoy Gorgeous!

“Get ready tatsebuds!You’re in for a treat! This

smoothie is smoother than smoothwith beautiful mango +

maqui!”

makes 1 smoothie

acai + pink pitayaslushie

Ingredients

page 18

Acai Layer 1 sachet Pure Acai Pulp1 cup frozen blueberries1 frozen banana2 tbs coconut water

Pink Pitaya Layer 1 pink pitaya (red dragon fruit)1 cup frozen raspberries2 tbs chia seeds2 tbs coconut water

Slushie - Let’s Make This! 1. Ok, beautiful so each layer has the same super easy steps.2. You will need a large glass jar.3. Place all your Acai ingredients in a blender.4. Blend it up baby! Make sure you have a smooth slushy consistency. If not, blend for little longer.5. Repeat step with your Pink Pitaya ingredients.6. Awesome! Now scoop your Acai mix, then your Pink Pitaya mix and layer it up in your glass jar and top with blueberries!7. Enjoy Gorgeous!

“The healthiest slushie around!Why drink the bad stuff?With both acai and pitaya,

you are doing yourbody good!”

makes 1 slushie

banana + spirulinaenergy balls

page 19

Balls - Let’s Make This! 1. Place almond meal, desiccated coconut, spirulina and chia seeds into a high speed food processor or blender.2. Blend it up beautiful. Check out that gorgeous GREEN colour! LOVE! 3. Now add your ripe bananas and rice malt syrup.4. Blend until all of your ingredients resemble a sticky cake dough.5. Taste! If you like it sweeter, add a touch more rice malt syrup!6. Now, add slithered almonds and pulse! You still want to see the chunks!7. Time to get “MESSY” If you have children call them over and get them to help you! The more the merrier. They will LOVE it!8. Make sure you remove the blade and scoop up a small handful of ingredients and start rolling into balls baby! 9. Pop your bundles of BLISS into an airtight container and chill in the fridge!10. Enjoy Gorgeous.

IngredientsBalls 3 ripe bananas (must be ripe!)2 cups almond meal1 cup desiccated coconut3 tbs organic rice malt syrup2 tbs 100% Spirulina powder3 tbs chia seeds1/4 cup slithered almonds

“Check out that green goodness!An easy, fun superfood snackto prepare ahead for thosebusy days on the go!”

makes 14 - 16 balls

key limecheezecakes

Ingredients

page 20

Crust (Base) 1 cup raw macadamia nuts1/4 cup shredded coconut1/2 cup pitted dates, soaked and rinsed

Lime Cream (Filling)1 cup raw cashews, soaked and rinsed2 ripe avocados, seed and skin removed1/4 cup cold pressed extra virgin coconut oil1 cup organic rice malt syrup1/2 tsp vanilla bean powder or extractJuice of 1 - 2 limes (depending on your taste!)

ToppingsExtra shredded coconut & fresh strawberries

Crust - Let’s Make This! 1. Throw your macadamias and coconut into your food processor. Blend until super fine. 2. Add your dates. Blend until well combined. Your mixture should look and feel like a dough. Not too wet, and not to dry. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly (5mm thick) into two, six hole round silicone molds, and set aside in the freezer.

Lime Cream - Let’s Make This! 1. You’ll need your blender to create a thick & creamy texture for this super green filling! Throw all of your Lime Cream ingredients into your blender and process until super creamy. 2. Pour evenly into your molds, and freeze until rock hard!

Toppings - Let’s Make This!1. Pop your cakes out of your molds and top with extra coconut and fresh strawberries. 2. Serve them up with family, friends, or, just yourself!

“the answer is no! You can’t taste

the avocado! Impressive right?Don’t believe us?

Just try it for yourself!”

makes 12 cheezecakes

Ingredients

beetroot +goji berry cake

page 21

The Cake - Let’s Make This! 1. Place macadamia’s, brazil nuts, desiccated coconut, raw cacao powder, Himalayan salt and psyllium husks into a high speed food processor.2. Blend it up beautiful! Wait until all your ingredients resemble a ‘meal’ consistency. Now add your beets, goji berries and rice malt syrup.3. Blend it up! Check out that pretty PURPLE bursting through!4. You may have to stop and scrape excess ingredients back into the mix.5. Perfect! You will know when it’s ready when your mixture resembles a soft cake dough.6. Scoop out ingredients into a large round silicon mold or cake tin.7. Press down evenly and pop in the freezer for about 2 hours.

Coconut & Rosewater Cream1. Place all ingredients into a blender & blend it up baby! Now can you see how it’s getting slightly thicker? That’s the psyllium husks working their magic!3. Perfect! Now simply pour into your mason jar & pop in the fridge for a few hours until set!4. Once your Beet, Goji Berry Cake and Coconut & Rose water Cream is set, pop out cake and top with your Coconut & Rose Water cream and sprinkle with goji berries and edible flowers. Enjoy Gorgeous!

Beetroot & Goji Berry Cake 1 cup raw macadamia nuts1 cup brazil nuts1/2 cup raw cacao powder2 cups desiccated coconut3 medium beetroot, grated1/2 cup goji berries1/2 cup organic rice malt syrupPinch Himalayan salt2 tbs psyllium husks

Coconut & Rosewater Cream 400ml (1 can) coconut cream1/2 cup desiccated coconut1/2 cup organic rice malt syrup 2 tbs rosewater2 tbs psyllium husks

“purple power at its finest!This baby is packed withantioxidants and tastesoh! So delicious!”

makes 16 slices

Ingredients

page 22

nut free hemp seedprotein bars

Protein Bar (Base)1/2 cup sunflower kernals1 cup pepitas (pumpkin seeds)1/2 cup hemp seeds *see note1/2 cup rice bran straws1 tbs extra virgin cold pressed coconut oil1 cup pitted dates, soaked and rinsed1/4 cup raw cacao powder1 tbs chia seeds1 tsp maca root powder1 tsp water

Chocolate Drizzle (Topping)1/3 cup extra virgin cold pressed coconut oil1/4 cup raw cacao powder1/4 cup organic rice malt syrup

Protein Bar - Let’s Make This!1. Firstly, you must line a square cake tin with baking paper. 2. Now, it’s BLENDLOVIN’ time! Throw your pepitas, sunflower kernals, cacao, and rice bran straws into your processor and blend until completely combined. 3. Add your dates, water, and process well. 4. Now, throw in your maca powder, chia seeds, and hemp seeds. Blend well.5. Your mixture should look and feel like a chunky dough. Not too wet, and not to dry. If it is still a little crumbly, add a small amount of water and process further. 6. Press evenly into your tin and set aside in the freezer for about an hour.

Chocolate Drizzle - Let’s Make This!1. In a small jug, whisk up your coconut oil and rice malt syrup until well combined. 2. Now, add your cacao. Whisk it in! You want your consistency to be creamy. Slightly thick, but not too runny.3. Pour over top of your slice, and allow to set in the freezer. Cut into squares and top with extra hemp seeds if you desire!

*PLEASE NOTE - In accordance with clause 1 of the Food Standards Code 1.4.4, Hemp Foods Australia Pty Ltd does not sell and will not supply prohibited food products and in accordance with the Food Standards Code and NSW Food Act 2003. Our hemp seeds, hemp protein powder and hemp oil are ONLY to be purchased if you understand they may be used for external use only or exported to a country where consumption is legal.

“packing a whopping average of15-20g of protein, these barsare a great protein energysnack on the go!All natural occurring protein too... no powders here!”

makes 8 protein bars

Ingredients

page 23

to-blah-ronecheezecake

Base1/2 cup walnuts1/2 cup pecans1/2 cup macadamia nuts1/4 cup raw cacao powder3 tbs organic rice malt syrup

Filling2 cups raw cashews (soaked for at least 2 hours)1/2 cup raw cacao1/2 cup organic rice malt syrup1/2 cup cold pressed extra virgin coconut oil1/2 cup coconut cream1/4 cup coconut water1 tbs ground vanilla bean powder or extract

Toppings and Extras for Filling1/2 cup slithered almonds1/2 cup brown rice puffs

Base - Let’s Make This! 1. Place your walnuts, pecans, and macadamia’s in a high speed food processor or blender.2. Blend it up baby! Make sure your nuts form a ‘meal’ consistency.3. Add your raw cacao and organic rice malt syrup.4. Blend it up, to a biscuit crumble. Taste. Not sweet enough? Add a little more rice malt syrup.5. Now, in a large round silicon mold press 3/4 of your base mixture evenly over the base.6. Set aside, along with the remainder of your base mixture. This will be used for the topping as well.7. Awesome!

Filling & Topping - Let’s Make This! 1. Place your cashews into a high speed food processor or blender. Blend it up! Make sure your cashews resemble a ‘meal’ consistency. If not, blend for longer!2. Add the remainder of your ingredients (except for your slithered almonds and brown rice puffs) Blend it up baby! WOW, smell that rich chocolate flavour.3. Perfect! Now you should have a creamy chocolate texture. Pour half of your filling over the top of the base. Then sprinkle half of your slithered almonds and half of your brown rice puffs over the filling.4. Great! Now pour the remainder of your filling over the top and evenly spread until smooth. 5. Pop in the freezer overnight.6. Pop out your rawsome To-Blah-Rone Cheesecake and top with the remainder of your biscuit base crumble, slithered almonds and brown rice puffs.

“Say no more!It’s decadent, indulgent and packed with an array oftexture, that will leaveyou wanting more!”

makes 16 slices

IngredientsCrust (Base)1 1/2 cups raw cashew nuts1 cup desiccated coconut2 tbs extra virgin cold pressed coconut oil1/4 cup organic rice malt syrup1/4 tsp Himalayan salt

Apple & Date Filling 1 1/2 cups pitted dated, soaked and rinsed5 cored, chopped apples of your choice (we used Fuji’s!)1 tsp ground cinnamon1/2 cup walnuts

Toppings 1/4 cup shredded coconut

Raw apple + date tart

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Crust - Let’s Make This! 1. For this tart, we’ll be using a round flan tin, with a removable base. 2. Time to prepare the crust! Place your cashews, coconut, and salt into a food processor and blend into a fine ‘meal’. 3. Add your rice malt syrup and coconut oil. Pulse until well combined. You should have a sticky dough-like consistency. 4. Right! Press it into your tin, evenly. Set aside in the freezer.

Apple & Date Filling - Let’s Make This! 1. Time for the filling baby! Throw eveything in except for approximately 1 cup of apples. 2. Blend until well combined, but still a lil’ chunky. 3. Add your extra apples and pulse through. 4. Now, pour your filling into your base, top with coconut, and freeze overnight. 5. When you are ready to serve up, allow to thaw completely! Enjoy!

“the best raw apple pie ever!

an absolute must! Be sure to check it off of your raw

food bucket list!”

makes 16-20 wedges

bounty +chocolate mousse

Ingredients

page 25

Bounty & Choc Mousse - Let’s Make This! 1. First up gorgeous, you will need two large mason jars with lids. Don’t have any? All good… you can use two large glasses and glad wrap to cover with.2. Ok, let’s get started! This method is exactly the same for each mousse flavour. So just follow the same super easy steps!3. Place all ingredients into a blender.4. Blend it up baby! Now can you see how it’s getting slightly thicker? That’s the psyllium husks working their magic!5. Perfect! Now simply pour into your mason jar & pop in the fridge for a few hours until set!6. Scoop your Vanilla & Coconut Mousse and your Choc Bounty Mousse in layers on top of one another into a jar, glass or bowl. Serve with fresh strawberries if you like!7. The PERFECT afternoon delight! 8. Enjoy Beautiful!

Vanilla & Coconut Mousse Layers400ml (1 can) organic coconut Cream1/2 cup desiccated coconut2 tsp ground Vanilla bean pods or extract1/2 cup organic rice malt syrup2 tbs psyllium husks

Chocolate Bounty Mousse400ml (1 can) organic coconut cream1/2 ripe avocado 1/2 cup raw cacao power1/2 cup organic rice malt syrup1 tsp ground vanilla bean pods or extract1 tsp ground nutmeg2 tbs psyllium husks

“One word - divine!This gorgeous treat is perfectas a snack with fresh strawberries or an extra touch of rawsome-ness to your desserts!”

makes 2 mousses

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