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RAWRECIPESHEALTHY & DELICIOUS

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WHAT IS MONK FRUIT?Native to the remote mountainous regions of Southern China and Northern Thailand, monk fruit (Luo Han Guo) has been used for centuries as a sugar substitute. Aside from being a great sugar alternative, monk fruit also tastes delicious and is virtually calorie-free.

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Using the natural sweetness of monk fruit, Norbu gives you a healthier way to enjoy your favourite treats – without the

artificial nasties. By only including the best and tastiest natural ingredients and with minimal to no cooking required,

you can enjoy these recipes just as nature intended.

EGG FREEDAIRY FREEGLUTEN FREE VEGAN

Ingredient key

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norbu - the facts

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norbu vs sugar norbu vs artificial sweeteners

Norbu measures like sugar 1 teaspoon of Norbu = 1 teaspoon of sugar

96% less calories

Norbu does NOT contain any sugar or fructose

You can bake and cook with Norbu unlike some artificial sweeteners

Norbu is 100% natural and has no bitter aftertatse compared to other artificial sweeteners

Norbu has a natural, clean, sweet taste

200Convenient

tablets*

40 Stick starter pack* 80 Stick regular pack* 200gKitchen size*

AUSTRALIA

& selected independent supermarkets & selected independent supermarkets

NEW ZEALAND

*Packaging may vary according to country. Australian packaging shown.

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no bake,raw cakes

Tasty "cheesecakes" + more!

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Serves: 12IngredientsFor the filling:• 2cupscashews,soakedovernight and drained

• ¼cuplimejuice

• ¼cupcoconutwater

• 1½cupsmangochunks

• ½cupcoconutoil

• ¼cupNorbu• 2tbspLacumapowder

• 2tbspricemaltsyrup

• ½cupcannedcoconutcream

• ½tsplimezest

• 1tspvanillaextract

For the base:• 1cupalmonds

• ¾cupdates

• ½cupshreddedcoconut

• ½tsplimezest

• Pinchofsalt

MethodFor the base:

1 Blend base ingredients in a food processor until sticky.

2 Pressintoabakingpaperlinedspringformpanwithfingers. Putinthefreezerwhilstyoumakethefilling.

For the filling:

1 Blend all filling ingredients in a food processor until really smooth.

2 Scrape down sides as required. Spread on top of the base and put intothefreezertosetforatleast3hours.

3 Takeoutoffreezerfor10-15minutestosoftenslightly,priortoserving.

Recipe by Healthy Eating Jo

Mango, Lime & Coconut Raw Vegan Cheesecake

DFGF VEF

@healthyeating_jo

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Serves: 12Ingredients• 3cupscashews,soakedovernight

• 3cupscoconutmilk

• ⅔cupNorbu• ⅓cuppassionfruitpulp

• 2tspvanillaextract

• ½cupcrushedhazelnuts

Method1 Line a dome tin with plastic wrap. Set aside.

2 Placethecashews,coconutmilk,Norbuandvanillaextractina high speed blender, blending until very smooth, grain-free and creamy(about5minutes).

3 Transferthemixtureintoalargebowlandfoldinthecrushedhazelnuts.

4 Lightlyswirlinthepassionfruitpulpandpourthemixtureintothe preparedtin.Coverandfreezefor6hours,orovernight.

5 Invertthesemifreddoontoaplate,servewithextrapassionfruitpulp andchoppedhazelnuts.

Passionfruit & hazelnut cheesecake semifreddo

Recipe by La Gallette

DFGF VEF

www.lagallette.com

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Serves: 8-10IngredientsFor the base:• 1½cupsofalmonds

• 2½cupsofmedjooldates

For the middle layer:• 2cupsofcashewnuts

• 2frozenbananas

• ⅓cupofcoconutnectar

• ⅓cupoffreshlyjuicedororganicapplejuice

• 1tspofcinnamon

• 1tspNorbu

For the top layer:• 1cupoffreshblueberries

• 1cupofstrawberries

• 1frozenbanana

• 1tbspofcoconutnectar

• 1tspofcinnamon

For the decoration:• ½cupofblueberries

MethodFor the base:

1 Blend in alomnds and dates in a food processor until they haveformedastickymixture.

2 Pressflatandevenlyintoatinandsitaside.

For the middle layer:

1 In the food processor blend cashew nuts, bananas, coconut nectar, applejuiceandcinnamontogetheruntilanicerunnymixturehas formed. Scrap the sides down and continue to blend if needed.

2 Poormixtureontothebase,spreadevenly.

3 Placeinthefreezerfor2-4hoursoruntilset.

For the middle layer:

1 Inthefoodprocessormixblueberries,strawberries,banana, coconut nectar and cinnamon until runny.

2 Poormixtureontopofthesecondlayer.

3 Placebackinthefreezerfor2-4hoursoruntilset.

Note: Before serving, place in the fridge for 1-2 hours and garnish with some fresh blueberries.

Banana & Berry cheesecake

DFGF VEF

Recipe by Shelley Keenan

www.beyourchange.com.au

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Serves: 8-10IngredientsFor the base:• 1½cupsalmonds

• 3tbspricemaltsyrup

• 1tspvanilla

• ½cupshreddedcoconut

• 1-2tbspwater

For the orange swirl:• 1½cupsrawcashews,soakedovernight

• ⅓cupNorbu• ½cupfreshlysqueezedorangejuice

• zestof3oranges

• ⅓cupmeltedcoconutoil

• ½tsptumeric(optional,butadds to the gorgeous orange colour)

For the chocolate swirl:• 1½cuprawcashews,soakedovernight

• ⅓cupNorbu• ½cupwater

• ⅓cupmeltedcoconutoil

• ⅓cupcacaopowder

• 1tspvanillaextract

For the chocolate sauce:• 60gcacaobutter

• ½cupcacaopowder

• ¼cupagavesyrup

MethodFor the base:

1 In a food processor (or high speed blender) process the almonds until roughly chopped. Add in remaining ingredients for the base, exceptwaterandprocessuntilwellcombined.

2 Addwater½tbspatatimeuntilitformsa ball.Pressthemixtureintoalined/greased springformtintoformathinbase.Placein the fridge while you prepare the filling.

For the orange swirl:

1 Placethecashewsintothefoodprocessor andprocessfor30seconds.

2 Add in remaining ingredients and process untilsmooth,about5-10minutes.Setaside.

For the chocolate swirl:

1 For the chocolate swirl, place the cashews into thefoodprocessorandprocessfor30seconds.

2 Then add the remaining ingredients and process untilsmooth,about5-10minutes.

Cake assembly:

1 Take the base out of the fridge then spoon the chocolatemixtureontorandompartsofthebase.

2 Spoontheorangemixtureintothegaps.Witha butterknife,swirlthemixturestogether,being surenottoovermixthem.

3 Coverthetinandplaceitinthefreezerfor 4hoursoruntilset.Removefromthefreezer, decorate and enjoy!

Cake decorating (optional):

1 For the chocolate sauce, melt cacao butter then mixthroughthecacaopowderandagavesyrup.

2 Addorangesegments.Drizzlechocolatesauce.

RAW JAFFA Cheesecake

DFGF VEF

Recipe by Shelley’s Good Eats

@shelleysgoodeats

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Serves: 8-10IngredientsFor the filling:• 200gcashews

• Zestandjuiceof2limes

• ½tspvanillaextract

• 2avocados

• 60mlricemaltsyrup

• 50mlcoconutoil,melted

• 70-100gNorbu(startwith70g, it will depend on how tangy you like it)

For the base:• 120grawalmonds

• 75gsunflowerseeds

• 40gshreddedordessicatedcoconut

• 10-12dates

To serve:• 1mango,sliced

• Extralimeslices

Method1 Soakcashewsinplentyoffreshwaterthedaybeforeoratleast4hoursahead.

For the base:

1 Processallbaseingredientsinafoodprocessoruntilcrumblyandstartingto holdtogether.Itshouldstickwhenyoupinchalittlemixbetweenyourfingers.

2 Linethebaseandsidesofa24cmspringformpanwithbakingpaperandpress themixfirmlyandevenlyoverthebase.Freezewhileyoumakethefilling.

For the filling:

1 Drainthecashewsandrinsewell,placeinafoodprocessor.Processthecashews withthelimezestandjuiceuntilalmostsmooth.

2 Add remaining ingredients and process until smooth. Taste for sweetness, itshouldbealittletangy,addtheextraNorbuifneeded.

3 Pourfillingoverthepreparedbaseandsmooththesurface.Freezeuntilset.

4 Decorate with mango and lime slices.

Note: If you decide to leave the cheesecake in the freezer for a while, make sure to take it out for 10 minutes to thaw before serving.

Tangy lime cheesecake

DFGF VEF

Recipe by Nourish the Day

www.nourishtheday.com

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Serves: 12IngredientsFor the base:• 1cuprawwalnuts

• 1cupunsweetenedshreddedcoconut

• 2tbspcoconutoil

• 1tbsprawcacaopowder

• 2tspNorbu

For the chocolate layer:• 2cupsrawcashews,soakedovernight

• 1¼cupcoconutmilk

• ⅓cupcoconutoil

• 2tbspNorbu• 2tbsprawcacaopowder

• Pinchofsalt

For the berry filling:• 1½cupraspberries (freshorthawedfrozen)

• 2tbspchiaseeds

For the vanilla layer:• 2cupsrawcashews,soakedovernight

• 1¼cupcoconutmilk

• ⅓cupcoconutoil

• 2tbspNorbu• 2tspvanillaextract

• Pinchofsalt

For the chocolate shards:• ½cupcoconutoilmelted

• ⅓cuprawcacaopowder

• ⅓cupnutbutter

• 2tspNorbu• 1tbspcoconutsugar(forsprinkles)

MethodFor the base:

1 Linethebaseofa20cmspringformcaketin with baking paper and grease the edges with a little coconut oil.

2 Inafoodprocessor,whizthewalnuts,coconut, raw cacao powder and Norbu until a fine meal forms.Addthecoconutoilandcontinuetowhiz untilthemixturebecomesasmoothbutter.

3 Transfer into prepared cake tin and press the base down evenly, covering the entire base. Placeintofreezer.

For the chocolate layer:

1 Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconutoil,Norbu,rawcacaoandsalt.Whizuntil completelysmooth,thiswilltakearound5minutes.

3 Pourthechocolatelayermixtureontopofthe baseandplacebackintofreezer.

For the berry filling:

1 Inafoodprocessoraddtheraspberries,whizuntil pureed.Addthechiaseedsandwhiz.

2 Pourtheberryfillingontopofthechocolatelayer andplaceintofreezer.

For the vanilla layer:

1 Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconutoil,Norbu,vanillaandsalt.Whizuntil completelysmooth,thiswilltakearound5minutes.

2 Pourthevanillalayermixtureontopoftheberry fillingandplacebackintothefreezerfor2hours.

For the chocolate shards:

1 Line a baking tray with baking paper.

2 In a food processor, place the coconut oil, raw cacao powder,nutbutterandNorbuandwhizuntilsmooth andglossy.Thiswilltakearound5minutes.

3 Pourthechocolateontothepreparedbakingtray andplaceintothefreezerforatleast10minutes.

4 Once set, break the chocolate into shards.

To serve:

1 Oncecakeissettakeitoutofthefreezerandrub the outside of the cake tin with a hot cloth and release the springform slowly.

2 Top with chocolate shards and sprinkle coconut sugar. Cut into slices with a hot knife.

RAW layer cake

DFGF VEF

Recipe by The Merrymaker Sisters

www.themerrymakersisters.com.au

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Serves: 16IngredientsFor the crust:• ¾cuprawhazelnuts (don't require soaking)

• 1¼cupsoftordriedfigs, dates or prunes, chopped

• ¼cuprawflakedcoconut

• Pinchofseasalt

For the cacao ganache:• 1cuppittedsoftdrieddates,chopped

• ¼cuprawcacaopowder

• ¼cupcoconutoil

• ¾cupwater(littlemoreifneeded)

For the filling:• 3½cupsrawcashews,soaked overnight & drained

• ½cupNorbu• ⅔cupcoconutoil

• ½cupfreshorangejuice

• 1tbsporangezest

• 2tspvanillaextract (or2vanillabeans,scraped)

Decorating (optional):• Rawcacaoshards

• Dehydratedorange

• Orangeleaves

• Mint

• Edibleflowers

MethodFor the crust:

1 In the food processor, chop the dates, nuts,coconutandseasalt.Processuntil it holds together when you press it between two of your fingers.

2 Pressthecrustevenlyintothebottom of an 8-inch springform pan (don't go up the sides). Chill in the fridge for 30minutes.

For the cacao ganache:

1 Placeallingredientsinahigh-speed blenderandallowtositfor5minutes to soften the dates.

2 Blend all ingredients until very smooth. Pourintopreparedcrustandrefrigerate for 1 hour.

For the filling:

1 Begin the filling by placing the coconut oil in a small bowl and placing the bowl in hot water so the oil liquefies.

2 Add the cashews, coconut oil, Norbu, orangejuice,orangezestandvanilla into a high-speed blender, and blend until completely smooth.

3 Pourthefillingontopofcacaoganache andfreezefor4hours,orovernight.

4 To serve, let the cheesecake thaw for about30minutes,decorateandcut into small slivers.

Raw Cacao & Orange Cheesecake

DFGF VEF

Recipe by Lactard Heaven

@lactardheaven

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Serves: 16IngredientsFor the base:• 1½cupsofalmonds

• 1cupofdates

• ½cupofshreddedcoconut

• ½tspofvanillapowder

• Pinchofsalt

For the filling:• 3cupsofcashews,soakedovernight

• 270mloftinnedcoconutmilk

• ½cupcoconutwater

• Juicefrom2limes

• 300gofsweetpineapple

• ¾cupofNorbu• ¼tspofsalt

• ½tspofvanillapowder

• 3tbspsunflowerlecithin(optional)

• ¾cupofmeltedcoconutoil

MethodFor the base:

1 Processallbaseingredientsuntiltheyresemblefinecrumbs.

2 Presscrumbmixtureintothebottomofalinedspringformpan.

3 Freezewhileyoupreparethefilling.

For the filling:

1 Blitzallfillingingredients(exceptthelecithinandcoconutoil) into a processor until smooth and creamy. Then add the lecithin and coconut oil. Combine well.

2 Pouroverbaseandreturntofreezerfor5-6hoursorovernight.

3 Before serving place in fridge for a few hours to soften.

DFGF VEF

pina colada cheesecake~

Recipe by Me in Progress

@me_in_progress

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HEALTHY BITES Mouth watering treats!

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Serves: 12-16 barsIngredientsFor the crust:• 75gunsweetenedcoconutflakes

• 175gsoftdates

• 110grawalmonds

• 2tbspwater

• 1cupfreshraspberries

For the raspberry cheesecake layer:• 130graspberries,freshorfrozen

• 80gsoftdates

• 170gcashews

• 2tbspcoconutoil,softened

• ¼cupcoconutwater

For the lemon cheesecake layer:• 3cupsraw,unsaltedcashews

• 1cupcoconutwater

• ¼cupbrownricesyrup

• ⅓cupNorbu• Juiceandzestof1lemon

• Pinchofsaffronflowers

• Pinchofsalt

MethodFor the crust: 1 Placethecoconutflakesandalmondsinafoodprocessoruntilitresemblesflour. Add the dates and process until evenly combined. Add enough water until the dough comes together when pressed.

2 Pressthecrustintoalinedrectanglebakingtinandarrangeraspberries ontop.Freezeuntilneeded.

For the lemon cheesecake layer

1 Blend all ingredients in a high-speed blender until very smooth.

2 Pourthecheesecakemixtureintothetin.Freezeuntilneeded.

For the raspberry cheesecake layer:

1 Blend all the ingredients in a high speed blender until very smooth.

2 Spreadthemixtureoverthelemonlayerandfreezefor30-45minutes before serving.

Note: More or less water is needed depending on moisture levels of the ingredients and texture of dry ingredients.

Lemon Raspberry Cheesecake Bars

DFGF VEF

Recipe by La Gallette

www.lagallette.com

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STRAWBERRY POpsicLES

DFGF VEF

Serves: 6Ingredients• 1punnetofstrawberries

• Juiceof1lemon

• 330mlcoconutwater

• 1-2tspNorbu (to taste)

Method1 Processallingredientsintoafoodprocessor.

2 Pourintoiceblockmouldsormouldsofyourchoice. Insertthewoodenhandlesintothepopsicles.Freeze.

Recipe by Me in Progress

@me_in_progress

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Serves: 2-4Ingredients• 1cupbuckwheat

• ½cupcoconutwater

• ½cupalmondmilk

• 2tbspNorbu

• ⅛cupshreddedcoconut

• ½tspcinnamon

• ½tspginger

• 1tbsplacumapowder

• 2tbspchiaseeds

• 2tbspsliveredalmonds

• 2freshapricots,stonesremovedandsliced

Method1 Soak1cupbuckwheatin2cupsfilteredwaterforatleast1hour or overnight.

2 Empty soaked buckwheat into a strainer, drain and rinse thoroughly.

3 Placebuckwheatandotheringredients,exceptalmondsandapricot, in a food processer and blend until smooth. Add more coconut water or almond milk to suit.

4 Layer into glasses with porridge, and apricot. Top with apricot, almonds and shredded coconut.

Note: Either prepare in advance to take with you in the morning, or eat immediately. Put any leftovers in a sealed container, and it should keep in the fridge for a few days.

Recipe by Healthy Eating Jo

Buckwheat, Apricot, Almond & Coconut Porridge Parfait

DFGF VEF

@healthyeating_jo

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Serves: 30cm x 30cm sheetIngredients• 1cupcacaobutter,melted

• ¾cupcashewbutter

• 5tbspNorbu• 3tbspcoconutcream

• 2tspvanillaextract

• ½cupdriedcranberries

• ½cuppistachio,chopped

Method1 PlacetheNorbuandcoconutcreaminasmallsaucepanover medium heat, stirring until the Norbu has dissolved completely.

2 Placethecacaobutter,cashewbutter,Norbumixtureandvanilla extractinafoodprocessorandblendonhighuntilsmooth.

3 Spreadthemixtureinabakingsheetlinedwithgreaseproofpaper.

4 Top with dried cranberries and pistachios.

5 Freezethecandyfor30minutesoruntilcompletelyset.

6 Roughly break up the chocolate pieces and serve.

Cranberry & pistachio white chocolate bark

DFGF VEF

Recipe by La Gallette

www.lagallette.com

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Serves: 12IngredientsFor the base:• 1cupwalnuts

• ½cupalmonds

• 1cupdriedcranberries (fruit sweetened, preferably organic)

• 2tbspricemaltsyrup(orrawhoney, however the slice will no longer be vegan)

• 2tbspchiaseeds

• 1tspcinnamon

• 4tbspwater

For the topping:• 2cupscashewnuts

(tobesoaked3hoursinwaterthendrained)

• 3tbspcoconutoil

• 3tbspNorbu• Juiceof1lemon

Method1 Soakthecashewnutsforthetopping.Puttheminacontainer andcoverwithfilteredwater,andsetasideforabout3hours.

2 Whilethecashewnutsaresoaking,makethebase.Placeallthe baseingredientsinafoodprocessorandpulseuntilthemixture forms a crumb (it’s okay if a few chunky bits of fruit and nuts remain). Themixtureshouldsticktogetherwhenyoupinchitwithyourfingers.

3 Take a slice tray, tin or baking dish and line it with clingfilm (I used a 22cmsquarecakepan).Pressthebasemixturefirmlyandevenlyinto the bottom of the container.

4 Placethebaseinthefreezertohardenwhileyoufinishthetopping.

5 Once the cashew nuts have finished soaking, continue with the topping. Drain the cashew nuts and place them in the food processor with the coconut oil and the Norbu. Blend ingredients together until very smooth.

6 Towards the end of the blending process, add half of the lemon juice andpulsebrieflytoblendin.Tastetest.Ifyoupreferitmoretangy, add the rest of the lemon juice.

7 Spread the cashew topping evenly over the base. Return the slice to the fridgeorfreezertoset(thefridgewilltake3-4hours;thefreezerabout an hour or so).

Note: Keep in the fridge for up to 2 weeks, or alternatively, store in the freezer for a longer shelf life (2 months) and a firmer slice.

Cranberry Cheesecake Bars

DFGF VEF

Recipe by Nourish Everyday

www.nourisheveryday.com

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Serves: 8 popsiclesIngredients• 1½cuplightcoconutmilk

• 200gsugarfreedarkchocolate,finelychopped

• 2tbspNorbu• 1tspvanillaextract

• 1tbspinstantgroundcoffee

Method1 Placecoconutmilk,Norbu,chocolate,groundcoffee and vanilla in a blender and process until smooth.

2 Pourthemixtureintopopsiclemouldsandinsertapopsicle stickineach.Freezeuntilfirm,about4hoursorovernight.

3 Brieflyholdthemouldsinaglassofhotwatertoloosenthepops.

Mocha popsicles

GF EF

Recipe by La Gallette

www.lagallette.com

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Serves: 12-14 barsIngredients• 1½cupglutenfreerolledoats

• 1cupdates,soakedinhotwateranddrained

• ⅔cuprawalmonds,roughlychopped

• ⅓cupraisins

• ⅓cupbananachips,roughlychopped

• ⅓cupsmoothalmondbutter

• 3tbspbrownricesyrup

• 3tbspNorbu

Method1 Line a square baking tin with greaseproof paper. Set aside.

2 Placethedates,almondbutter,brownricesyrupandNorbusweetenerin afoodprocessorandprocessuntilsmooth.Transferthemixturetoabowl.

3 Addtheremainingingredientstothebowlandmixuntilevenlycombined.

4 Pressthemixtureinthepreparedtinandrefrigeratefor1houroruntilfirm.

5 Remove bars from the pan and portion. Store in an airtight container in the fridge.

Note: Replace the raw almonds, raisins and banana chips with any other additional added fruit or nut of your choice.

Caramel granola bars

DFGF VEF

Recipe by La Gallette

www.lagallette.com

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Serves: 6-8 popsiclesIngredients• 400mlcoconutmilk

• 4tbspbrownricesyrup

• 4tbspNorbu• 1½cuppittedcherries

• 3tbspfreshlemonjuice

• ⅓cuprawcacaopowder

Method1 Placethecherriesandlemonjuiceinasmallfoodprocessor and process until smooth. Set aside.

2 Place200mlofthecoconutmilk,cacaopowder,2tablespoons ofbrownricesyrupand2tablespoonsNorbuinabowland whisk to combine.

3 In another bowl, whisk together the remaining coconut milk, brown rice syrup and Norbu.

4 Fillthepopsiclemould⅓wayfullwiththechocolatemixture. Add1-2tablespoonsofthecherrycompoteandcoverwiththe plaincoconutmixture.Insertthewoodenhandlesintothepopsicles.

5 Freezefor3hoursoruntilfirm.

Blackforest popsicles

DFGF VEF

Recipe by La Gallette

www.lagallette.com

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Serves: 4IngredientsFor the banana ice cream:• 2frozenbananas

• Splashofunsweetenedalmondmilk

• Vanillaextract

For the date & oat crumble:• ½cupoats

• 5dates

For the strawberry purée:• ½punnetofstrawberries

• 1heapedtbspNorbu

To serve:• 1mango

• 2kiwifruits

• Mintleavestogarnish

MethodFor the banana ice cream:

1 Blendthefrozenbananas,almondmilkandvanillaextract until smooth and creamy.

For the strawberry purée:

1 Blend strawberries with Norbu until smooth.

For the date & oat crumble:

1 Blend the dates on high speed to form a paste.

2 Transfertoabowlandmixinoatswithyourhands until all oats are covered and a 'crumble' forms.

To serve:

1 Drizzleremainingpuréeoverthetopandgarnish with left over crumble and some mint leaves.

DFGF VEF

Tropical Raw TriflesRecipe by Naturally Nina

@naturally_nina_

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DFGF VEF

ROCKY ROADRecipe by Tanisha Angel

Serves: 3-4IngredientsFor the chocolate:• 5tbspcoconutoil

• 4tbspcacaopowder

• 2tbspNorbu

• 2dropsrosewateressence

For the marshmallow:• ⅛cupcashews,soakedforatleast2hours

• 1tspNorbu• 2tbspcoconutoralmondmilk

• 1tspcoconutoil

• 2tbspcoconutbutter

Method

1 Usingacoffeegrinder,grindalltheNorbuuntilitresemblesicingsugar.

For the marshmallow:

1 In a food processor, process all marshmallow ingredients until smooth.

2 Transfer to a bowl and place in refrigerator whilst making chocolate.

For the chocolate:

1 Brisklymixallchocolateingredientsinabowluntilsmoothandpour into a silicon tray or baking paper lined tray.

2 Top with pieces of raw marshmallow and chopped pistachios, cranberries, dried blueberries, dried raspberries and dried rose petals (or toppings of choice).

3 Placeinfreezerforatleast30minutesoruntilhard.

4 Cutintopiecesofdesiredsizeandserve.

@taniangel7

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Serves: 8 barsIngredients• 1½cupsdriedmango

• ¼cupNorbu• 1cuprawcashews

• ½cuprolledoats

• 1tspvanillaextract

Method1 Add all ingredients to food processor and pulse and blend until a thick paste 'dough' forms.

2 Spread into baking paper lined tray and press firmly into it, evenly.

3 Putinthefridgetofirmforafewhours.Thencutintobars.

MANGO ENERGY bars

DF VEF

Recipe by Naturally Nina

naturally_nina_

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RAW BOWLS Fresh & fruity goodness!

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DFGF VEFDFGF VEF

Serves: 2Ingredients• 6frozenbananas

• 1kiwichopped(extrafortopping)

• ¼tspspirulina

• 2tbspcoconutwater

• ½cupfrozenmango

• 1freshpeachchopped(extrafortopping)

• 2tspLacumapowder

• 1tspNorbu• Shreddedcoconut

• Organicactivateddeluxebuckinis

MethodFor the kiwi nicecream:

1 Blend3frozenbananas,kiwi,1tablespoonscoconutwater and spirulina until smooth.

2 Keepcoolinfreezerwhileyoumaketheothernicecream.

For the peach mango nicecream:

1 Blend3frozenbananas,mango,peach,Lacuma,coconutwater and Norbu until smooth.

2 Scoop both nicecreams into bowls and add toppings of choice.

SUPERFOOD SMOOTHIE BOWLRecipe by Healthy Eating Jo

@healthyeating_jo

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CHOCOLATE BREAKFAST BOWL

DFGF VEF

Serves: 1Ingredients• 1cupcoconutorGreekyoghurt

• 1tbsprawcacaoorunsweetenedcocoapowder

• 1½tspNorbu• ½tsppurevanilla

• ½cupfreshraspberries

To garnish:• 1tbspcacaonibs

• Freshmintleaves

• ½tbspextrarawcacao or unsweetened cocoa powder (for dusting)

Recipe by The Fit Foodie

Method1 Blend or whisk together the yoghurt, cacao, Norbu and vanilla until smooth.

2 Pourintoabowlandtopwithraspberries.

3 Garnish with cacao nibs and mint, then lightly dust with additional cacao powder.

www.the-f t-foodie.comi

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Serves: 2Ingredients• 2freshbananas

• 2cupsfrozenmixedberries

• 4tspacaipowder

• 2tbspNorbu• 1cupcoconuttwater

• 1cupcoconutmilk

• Toppingsofyourchoice

Method1 Combine all ingredients in a blender until smooth. You may need to add more or less coconut water to achieve desired consistency.

2 Pourthesmoothieamongst2bowlsandtopwithyourchoiceof fruit, seeds, nuts or granola.

Acai berry bowl

DFGF VEF

Recipe by La Gallette

www.lagallette.com

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DFGF VEF

Serves: 1Ingredients• 1cupfrozenmango

• 1frozenbananachopped

• Pulpof1-2passionfruit

• Handfulspinachleaves(approx1cup)

• 1-2tspNorbu• 1tbspflaxseeds

• 1tbspMayver’salmond,coconutandcacaospread

• ⅓cupcoconutwater

• 1tspNaturesWaySuperFoodsMaca

• ½scoopvanillaproteinpowder(optional)

Recipe by Healthy Eating Jo

Green Passionfuit Smoothie bowl

DFGF VEF

Method1 Blitzallingredientsinablenderuntilsmooth. Add coconut water slowly until reaching desired consistency.

2 Spoon into a bowl and top with more fruit, nuts or seeds.

@healthyeating_jo

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LETS GET ROLLING Delicious protein & bliss balls!

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Serves: 8-10IngredientsFor the coconut centre:• ½cupcoconutflour,sifted

• 1cupshredded,unsweetenedcoconut

• 2tbspNorbu• ½tspseasalt

• ¼-½cupalmondmilk

For the chocolate coating:• ¼cupcocoapowder,sifted

• ¼cupcoconutoil,melted

• 1tbspNorbu

Method1 Inalargemixingbowl,combinethecoconutflour,shredded coconut, Norbu and sea salt and stir until combined. Slowly add the almond milk until a thick, firm dough is formed.

2 In a small bowl, microwave the coconut oil until melted. AddthecocoapowderandNorbuandmixuntilincorporated.

3 Lineaplatewithbakingpaper.Formbitesizedchunksofthe coconut centre. Using two forks, dip the chunks in the melted chocolate coating completely and set aside on the plate. Repeat until all the coconut centre is used up.

4 Refrigerateforatleastanhour,untilthechocolateexterior has firmed up.

Note: These bounty bar balls can be kept at room temperature without melting - they are just as good refrigerated.

BOUNTY BAR BALLS

DFGF VEF

Recipe by The Big Man's World

www.thebigmansworld.com

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Apricot, Pistachio & Almond Bliss Balls

DFGF VEF

Recipe by Healthy Eating Jo

Serves: 10-12 balls Ingredients• ¾cupdriedapricots

• ½cuppistachios

• ½cupalmonds

• ¼cupalmondmeal

• ½tspgroundginger

• 2tspNorbu• 1tbspcoconutwater

• Zestandjuiceof1lime

• Extrapistachiosanddesiccatedcoconutforrolling

Method1 Blend all ingredients in a food processor until smooth. (Add more coconut water if too dry, or more almond meal if too wet)

2 Scoopatablespoonofmixtureandrollintoballs.Leaveasis,orroll in some desiccated coconut or ground pistachios.

3 Freezeforatleast30minutesbeforeeating.

Note: These bliss balls can be stored in the freezer for up to 3 months.

@healthyeating_jo

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Serves: 12 ballsIngredients• ½cupalmonds

• ½cupmacadamiahalves

• ¼cupcashews

• ⅓cupNorbu• ⅓cupdesiccatedcoconut

• ⅓cupmeltedcoconutoil(optional)

• ½cupcoconutflour

• 2tbspvanillaproteinpowder (use pea protein to make dairy free)

• Juiceof1lemon

• Rindof1lemon

• Coldwater

LEMON & COCONUT PROTeiN BALLS

GF VEF

Method1 Blendtogetherallingredientsexceptwaterand¼ofthemacadamias.

2 Processuntilsmooth.

3 Slowly add in water if necessary, to form a ‘sticky’ dough like consistency.

4 Addthelast¼ofmacadamiasandquicklyprocessthenutstomixthrough.

5 Rollintoballsofdesiredsizeandfreezefor4hourspriortoconsuming.

Note: These protein balls can be stored in the freezer.

Recipe by Running Hearts

www.runninghearts.com.au

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Serves: 18 ballsIngredients• 50grolledoats

• 50gLabradaForHerPeanutProtein (or protein powder of choice)

• 30gDymatizeISO100chocolateproteinpowder

(or protein powder of choice)

• 25gcoconut,shreddedordesiccated

• 20gNorbu• 20gdarkcocoapowder

• 20ghoney

• 20gpeanutbutter

• 50mlwater

Method1 Combine all dry ingredients in a medium bowl.

2 Mixhoneywithwarmwaterbeforeaddingtodry mixwiththepeanutbutter.Mixwellusinghands.

3 Rollmixtureintoevenballsandstoreinfridge.

Recipe by Mollie Stuart Gibson

Chocolate, Peanut & Coconut Protein Balls

VEF

www.facebook.com/MollieFigure

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Serves: 20Ingredients• 1cuprawnutsandseeds(Iusealmonds, sunflower seeds and walnuts)

• 1tbspchiaseeds

• 1scoopvanillaproteinpowder

• 3heapedtbspcacaopowder

• ½avocado

• 1tspcinnamon

• 1tspvanillaessence

• 1tbspgojiberries

• 2tbspcoconutoil

• 10dates

• 1tbspNorbu• ¼cupcoconutmilk

• Shreddedcoconut(forrolling)

Method1 Addallingredientsexcepttheshreddedcoconutintothefoodprocessor andblenduntilallthemixtureisindoughform.

2 Wetyourhandsandrollthemixtureintosmallballsandthenrollthrough the shredded coconut.

3 Placeinthefridgeforanhourandserve.

CACAO BLISS BALLS

DFGF VEF

Recipe by Shelley Keenan

www.beyourchange.com.au

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quench yourthirst

Refreshing drinks!

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Serves: 2Ingredients• 1½cupfrozenstrawberries

• 1rawbeetroot,peeledandshredded

• ⅔cupcherries,deseeded

• ⅓cuppomegranateseeds

• ¼cupgojiberries

• 2tbspchiaseeds

• 2tbspNorbu• 1½cupalmondmilk,oranyother plant-based milk of your choice

Method1 Placeallingredientsinablenderandblenduntilsmooth. Add more liquid if the smoothie feels too thick.

Beetroot & berry smoothie

DFGF VEF

Recipe by La Gallette

www.lagallette.com

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SUGAR FREE LEMONADE

DFGF VEF

Serves: 4-6Ingredients• 1cupNorbu• 2cupswater

• 8lemons

• 1bottlenaturalspringwater (orstillwaterdependingifyoupreferfizzornot)

Recipe by The Macro Kitchen

Method1 InasaucepancombineNorbu,2cupswaterandtherindfrom 2lemons.Allowtosimmerfor5minutes.

2 Meanwhile,juicelemonsintoajug,usingasievetocatchthepips.

3 RemoveNorbumixturefromthestoveandpourthroughsieveto catchtherind.Placeinfridgetocool.

4 Whenreadytoserve,addinsparkingorstillwaterandmix.

Note: This was a very mild tasting lemonade as I don't like it too sweet or sour. You will need to taste as you go and either add in more Norbu or lemon as you please.

@the_macro_kitchen

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ESPRESSO VANILLA 'MILKSHAKE'

DFGF VEF

Serves: 1Ingredients• ½packsilkentofu*

• 1shotespresso (or1tspcoffeegranulesin⅛cuphotwater)

• ½tsppurevanilla

• 1cupwater

• 1tspNorbu

Recipe by The Fit Foodie

Method1 Addalltheingredientstoablenderandblitzuntilsmooth.

2 Serve in a cold glass, with a few ice cubes if desired.

Note: *Don’t sub the silken tofu with hard tofu – you’ll end up with a very lumpy milkshake! If you can handle dairy, try adding plain Greek yoghurt instead of tofu.

www.the-f t-foodie.comi

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Serves: 1-2Ingredients• 365mlcoconutwater

• 1lime

• ½cuppineapplejuice

• 1tbspNorbu• Handfulfreshmint

Method1 Freezethecoconutwaterinanice-cubetray.

2 Blitzcoconutwaterice-cubes,juiceofafreshlime,Norbu and pineapple juice in a blender.

3 Add the mint leaves and pulse in the blender until mint is chopped. Serve with a straw and spoon.

lime mint crushRecipe by Lifegain

DFGF VEF

www.lifegain.com.au

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Acai Berry Smoothie

DFGF VEF

Serves: 1-2Ingredients• ½cupstrawberries

• ½cupraspberries

• ½cupblueberries

• ¾cupalmondmilkvanilla,unsweetened

• 1tspacaipowder

• 2tbspcottagecheese

• 2tspNorbu

Recipe by Healthy Eating Jo

Method1 Blend all ingredients until smooth.

2 Topwithextraberriesifdesired.

@healthyeating_jo

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