Norbu: Raw Healthy & Delicious Recipes

RAW HEALTHY & DELICIOUS

RECIPES 1

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.

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.

GET social + share your creations!

Come visit us! @norbusweetener

#

norbusweetener

norbusweetener.com.au norbusweetener.COM

Ingredient key

2

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

norbu - the facts 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

NORBU RANGE AVAILABLE IN: AUSTRALIA & selected independent supermarkets

Buy ine onl ! now

NEW ZEALAND & selected independent supermarkets

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

USA Buy online now!

3

4

no bake, raw cakes Tasty "cheesecakes" + more!

5

6

Mango, Lime & Coconut Raw Vegan Cheesecake Recipe by Healthy Eating Jo @healthyeating_jo

Serves: 12

Ingredients For the filling: • 2 cups cashews, soaked overnight and drained • ¼ cup lime juice • ¼ cup coconut water • 1 ½ cups mango chunks • ½ cup coconut oil • ¼ cup Norbu • 2 tbsp Lacuma powder • 2 tbsp rice malt syrup • ½ cup canned coconut cream • ½ tsp lime zest • 1 tsp vanilla extract

For the base: • 1 cup almonds • ¾ cup dates • ½ cup shredded coconut • ½ tsp lime zest • Pinch of salt

Method For the base: 1 Blend base ingredients in a food processor until sticky.

2 Press into a baking paper lined springform pan with fingers.

Put in the freezer whilst you make the filling.

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 into the freezer to set for at least 3 hours.

3 Take out of freezer for 10-15 minutes to soften slightly, prior to serving.

GF

DF

EF

V

7

8

Passionfruit & hazelnut cheesecake semifreddo Recipe by La Gallette www.lagallette.com

Serves: 12

Ingredients • • • • • •

3 cups cashews, soaked overnight 3 cups coconut milk ⅔ cup Norbu ⅓ cup passionfruit pulp 2 tsp vanilla extract ½ cup crushed hazelnuts

Method

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

2 Place the cashews, coconut milk, Norbu and vanilla extract in a high speed blender, blending until very smooth, grain-free and creamy (about 5 minutes).

3 Transfer the mixture into a large bowl and fold in the crushed hazelnuts.

4 Lightly swirl in the passionfruit pulp and pour the mixture into the prepared tin. Cover and freeze for 6 hours, or overnight.

5 Invert the semifreddo onto a plate, serve with extra passionfruit pulp and chopped hazelnuts.

GF

DF

EF

V

9

10

Banana & Berry cheesecake Recipe by Shelley Keenan www.beyourchange.com.au

Serves: 8-10 Ingredients

For the base: • 1 ½ cups of almonds • 2 ½ cups of medjool dates For the middle layer: • 2 cups of cashew nuts • 2 frozen bananas • ⅓ cup of coconut nectar • ⅓ cup of freshly juiced or organic apple juice • 1 tsp of cinnamon • 1 tsp Norbu

For the top layer: • 1 cup of fresh blueberries • 1 cup of strawberries • 1 frozen banana • 1 tbsp of coconut nectar • 1 tsp of cinnamon For the decoration: • ½ cup of blueberries

Method For the base: 1 Blend in alomnds and dates in a food processor until they have formed a sticky mixture.

2 Press flat and evenly into a tin and sit aside.

For the middle layer: 1 In the food processor blend cashew nuts, bananas, coconut nectar, apple juice and cinnamon together until a nice runny mixture has formed. Scrap the sides down and continue to blend if needed.

2 Poor mixture onto the base, spread evenly.

3 Place in the freezer for 2-4 hours or until set.

For the middle layer: 1 In the food processor mix blueberries, strawberries, banana, coconut nectar and cinnamon until runny.

2 Poor mixture on top of the second layer.

3 Place back in the freezer for 2-4 hours or until set.

Note:

GF

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

DF

EF

V

11

12

RAW JAFFA Cheesecake Recipe by Shelley’s Good Eats @shelleysgoodeats

Serves: 8-10 Ingredients

For the base: • 1 ½ cups almonds • 3 tbsp rice malt syrup • 1 tsp vanilla • ½ cup shredded coconut • 1-2 tbsp water

For the chocolate swirl: • 1 ½ cup raw cashews, soaked overnight • ⅓ cup Norbu • ½ cup water • ⅓ cup melted coconut oil • ⅓ cup cacao powder • 1 tsp vanilla extract

For the orange swirl: • 1 ½ cups raw cashews, soaked overnight • ⅓ cup Norbu • ½ cup freshly squeezed orange juice • zest of 3 oranges • ⅓ cup melted coconut oil • ½ tsp tumeric (optional, but adds to the gorgeous orange colour)

For the chocolate sauce: • 60g cacao butter • ½ cup cacao powder • ¼ cup agave syrup

Method For the base: 1

2

For the chocolate swirl:

In a food processor (or high speed blender) 1 process the almonds until roughly chopped.

Add in remaining ingredients for the base, 2 except water and process until well combined.

Add water ½ tbsp at a time until it forms a ball. Press the mixture into a lined/greased springform tin to form a thin base. Place in the fridge while you prepare the filling.

Then add the remaining ingredients and process until smooth, about 5-10 minutes.

Cake assembly: 1 Take the base out of the fridge then spoon the

For the orange swirl: 1 Place the cashews into the food processor and process for 30 seconds.

For the chocolate swirl, place the cashews into the food processor and process for 30 seconds.

chocolate mixture onto random parts of the base.

2 Spoon the orange mixture into the gaps. With a butter knife, swirl the mixtures together, being sure not to over mix them.

3 Cover the tin and place it in the freezer for 4 hours or until set. Remove from the freezer, 2 Add in remaining ingredients and process decorate and enjoy! until smooth, about 5-10 minutes. Set aside.

Cake decorating (optional): 1 For the chocolate sauce, melt cacao butter then mix through the cacao powder and agave syrup.

GF

DF

EF

V

2 Add orange segments. Drizzle chocolate sauce.

13

14

Tangy lime cheesecake Recipe by Nourish the Day www.nourishtheday.com

Serves: 8-10 Ingredients

For the filling: • 200g cashews • Zest and juice of 2 limes • ½ tsp vanilla extract • 2 avocados • 60ml rice malt syrup • 50ml coconut oil, melted • 70-100g Norbu (start with 70g, it will depend on how tangy you like it)

For the base: • 120g raw almonds • 75g sunflower seeds • 40g shredded or dessicated coconut • 10-12 dates To serve: • 1 mango, sliced • Extra lime slices

Method

1 Soak cashews in plenty of fresh water the day before or at least 4 hours ahead.

For the base: 1 Process all base ingredients in a food processor until crumbly and starting to hold together. It should stick when you pinch a little mix between your fingers.

2 Line the base and sides of a 24cm springform pan with baking paper and press the mix firmly and evenly over the base. Freeze while you make the filling.

For the filling: 1 Drain the cashews and rinse well, place in a food processor. Process the cashews with the lime zest and juice until almost smooth.

2 Add remaining ingredients and process until smooth. Taste for sweetness, it should be a little tangy, add the extra Norbu if needed.

3 Pour filling over the prepared base and smooth the surface. Freeze until set.

4 Decorate with mango and lime slices.

Note:

GF

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.

DF

EF

V

15

16

RAW layer cake

Method

Recipe by The Merrymaker Sisters

1 Line the base of a 20cm springform cake tin with baking paper and grease the edges with a little coconut oil.

www.themerrymakersisters.com.au

Serves: 12

Ingredients For the base: • 1 cup raw walnuts • 1 cup unsweetened shredded coconut • 2 tbsp coconut oil • 1 tbsp raw cacao powder • 2 tsp Norbu

For the base:

2

In a food processor, whiz the walnuts, coconut, raw cacao powder and Norbu until a fine meal forms. Add the coconut oil and continue to whiz until the mixture becomes a smooth butter.

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

Place into freezer.

For the chocolate layer: 1

Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconut oil, Norbu, raw cacao and salt. Whiz until completely smooth, this will take around 5 minutes.

For the chocolate layer: • 2 cups raw cashews, soaked overnight • 1 ¼ cup coconut milk • ⅓ cup coconut oil • 2 tbsp Norbu • 2 tbsp raw cacao powder • Pinch of salt

3 Pour the chocolate layer mixture on top of the base and place back into freezer.

For the berry filling: • 1 ½ cup raspberries (fresh or thawed frozen) • 2 tbsp chia seeds

For the vanilla layer:

For the vanilla layer: • 2 cups raw cashews, soaked overnight • 1 ¼ cup coconut milk • ⅓ cup coconut oil • 2 tbsp Norbu • 2 tsp vanilla extract • Pinch of salt

2 Pour the vanilla layer mixture on top of the berry filling and place back in to the freezer for 2 hours.

GF

DF

EF

For the berry filling: 1 In a food processor add the raspberries, whiz until pureed. Add the chia seeds and whiz.

2 Pour the berry filling on top of the chocolate layer and place into freezer.

1

For the chocolate shards: • ½ cup coconut oil melted • ⅓ cup raw cacao powder • ⅓ cup nut butter • 2 tsp Norbu • 1 tbsp coconut sugar (for sprinkles)

V

Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconut oil, Norbu, vanilla and salt. Whiz until completely smooth, this will take around 5 minutes.

For the chocolate shards: 1 Line a baking tray with baking paper.

2 In a food processor, place the coconut oil, raw cacao powder, nut butter and Norbu and whiz until smooth and glossy. This will take around 5 minutes.

3 Pour the chocolate onto the prepared baking tray and place into the freezer for at least 10 minutes.

4 Once set, break the chocolate into shards.

To serve: 1 Once cake is set take it out of the freezer and rub 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.

17

18

Raw Cacao & Orange Cheesecake Recipe by Lactard Heaven @lactardheaven

Serves: 16

Ingredients For the crust: • ¾ cup raw hazelnuts (don't require soaking) • 1 ¼ cup soft or dried figs, dates or prunes, chopped • ¼ cup raw flaked coconut • Pinch of sea salt For the cacao ganache: • 1 cup pitted soft dried dates, chopped • ¼ cup raw cacao powder • ¼ cup coconut oil • ¾ cup water (little more if needed)

Method

For the filling: • 3 ½ cups raw cashews, soaked overnight & drained • ½ cup Norbu • ⅔ cup coconut oil • ½ cup fresh orange juice • 1 tbsp orange zest • 2 tsp vanilla extract (or 2 vanilla beans, scraped) Decorating (optional): • Raw cacao shards • Dehydrated orange • Orange leaves • Mint • Edible flowers

For the crust:

For the filling:

1

In the food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers.

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

Press the crust evenly into the bottom of an 8-inch springform pan (don't go up the sides). Chill in the fridge for 30 minutes.

For the cacao ganache: 1 Place all ingredients in a high-speed blender and allow to sit for 5 minutes to soften the dates.

2

Add the cashews, coconut oil, Norbu, orange juice, orange zest and vanilla into a high-speed blender, and blend until completely smooth.

3 Pour the filling on top of cacao ganache and freeze for 4 hours, or overnight.

4 To serve, let the cheesecake thaw for about 30 minutes, decorate and cut into small slivers.

2 Blend all ingredients until very smooth.

Pour into prepared crust and refrigerate for 1 hour.

GF

DF

EF

V

19

20

~ colada cheesecake pina Recipe by Me in Progress @me_in_progress

Serves: 16

Ingredients For the base: • 1 ½ cups of almonds • 1 cup of dates • ½ cup of shredded coconut • ½ tsp of vanilla powder • Pinch of salt For the filling: • 3 cups of cashews, soaked overnight • 270ml of tinned coconut milk • ½ cup coconut water • Juice from 2 limes • 300g of sweet pineapple • ¾ cup of Norbu • ¼ tsp of salt • ½ tsp of vanilla powder • 3 tbsp sunflower lecithin (optional) • ¾ cup of melted coconut oil

Method

For the base: 1 Process all base ingredients until they resemble fine crumbs.

2 Press crumb mixture into the bottom of a lined springform pan.

3 Freeze while you prepare the filling.

For the filling: 1 Blitz all filling ingredients (except the lecithin and coconut oil) into a processor until smooth and creamy. Then add the lecithin and coconut oil. Combine well.

2 Pour over base and return to freezer for 5-6 hours or overnight.

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

GF

DF

EF

V

21

22

HEALTHY BITES Mouth watering treats!

23

24

Lemon Raspberry Cheesecake Bars Recipe by La Gallette www.lagallette.com

Serves: 12-16 bars Ingredients

For the crust: • 75g unsweetened coconut flakes • 175g soft dates • 110g raw almonds • 2 tbsp water • 1 cup fresh raspberries For the raspberry cheesecake layer: • 130g raspberries, fresh or frozen • 80g soft dates • 170g cashews • 2 tbsp coconut oil, softened • ¼ cup coconut water

For the lemon cheesecake layer: • 3 cups raw, unsalted cashews • 1 cup coconut water • ¼ cup brown rice syrup • ⅓ cup Norbu • Juice and zest of 1 lemon • Pinch of saffron flowers • Pinch of salt

Method For the crust: 1 Place the coconut flakes and almonds in a food processor until it resembles flour.

Add the dates and process until evenly combined. Add enough water until the dough comes together when pressed.

2 Press the crust into a lined rectangle baking tin and arrange raspberries on top. Freeze until needed.

For the lemon cheesecake layer 1 Blend all ingredients in a high-speed blender until very smooth.

2 Pour the cheesecake mixture into the tin. Freeze until needed.

For the raspberry cheesecake layer: 1 Blend all the ingredients in a high speed blender until very smooth.

2 Spread the mixture over the lemon layer and freeze for 30-45 minutes before serving.

Note:

GF

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

DF

EF

V

25

26

STRAWBERRY POpsicLES Recipe by Me in Progress @me_in_progress

Serves: 6

Ingredients • • • •

1 punnet of strawberries Juice of 1 lemon 330ml coconut water 1-2 tsp Norbu (to taste)

Method

1 Process all ingredients into a food processor.

2 Pour into iceblock moulds or moulds of your choice.

Insert the wooden handles into the popsicles. Freeze.

GF

DF

EF

V

27

28

Buckwheat, Apricot, Almond & Coconut Porridge Parfait Recipe by Healthy Eating Jo @healthyeating_jo

Serves: 2-4 Ingredients • • • • • • • • • • •

1 cup buckwheat ½ cup coconut water ½ cup almond milk 2 tbsp Norbu ⅛ cup shredded coconut ½ tsp cinnamon ½ tsp ginger 1 tbsp lacuma powder 2 tbsp chia seeds 2 tbsp slivered almonds 2 fresh apricots, stones removed and sliced

Method

1 Soak 1 cup buckwheat in 2 cups filtered water for at least 1 hour or overnight.

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

3 Place buckwheat and other ingredients, except almonds and apricot, 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:

GF

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.

DF

EF

V

29

30

Cranberry & pistachio white chocolate bark Recipe by La Gallette

Serves: 30cm x 30cm sheet

www.lagallette.com

Ingredients • • • • • • •

1 cup cacao butter, melted ¾ cup cashew butter 5 tbsp Norbu 3 tbsp coconut cream 2 tsp vanilla extract ½ cup dried cranberries ½ cup pistachio, chopped

Method

1 Place the Norbu and coconut cream in a small saucepan over medium heat, stirring until the Norbu has dissolved completely.

2 Place the cacao butter, cashew butter, Norbu mixture and vanilla extract in a food processor and blend on high until smooth.

3 Spread the mixture in a baking sheet lined with greaseproof paper.

4 Top with dried cranberries and pistachios.

5 Freeze the candy for 30 minutes or until completely set.

6 Roughly break up the chocolate pieces and serve.

GF

DF

EF

V

31

32

Cranberry Cheesecake Bars Recipe by Nourish Everyday www.nourisheveryday.com

Serves: 12

Ingredients For the base: • 1 cup walnuts • ½ cup almonds • 1 cup dried cranberries (fruit sweetened, preferably organic) • 2 tbsp rice malt syrup (or raw honey, however the slice will no longer be vegan) • 2 tbsp chia seeds • 1 tsp cinnamon • 4 tbsp water

For the topping: • 2 cups cashew nuts (to be soaked 3 hours in water then drained) • 3 tbsp coconut oil • 3 tbsp Norbu • Juice of 1 lemon

Method 1 Soak the cashew nuts for the topping. Put them in a container and cover with filtered water, and set aside for about 3 hours.

2

While the cashew nuts are soaking, make the base. Place all the base ingredients in a food processor and pulse until the mixture forms a crumb (it’s okay if a few chunky bits of fruit and nuts remain).

The mixture should stick together when you pinch it with your fingers.

3 Take a slice tray, tin or baking dish and line it with clingfilm (I used a 22cm square cake pan). Press the base mixture firmly and evenly into the bottom of the container.

4 Place the base in the freezer to harden while you finish the topping.

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 and pulse briefly to blend in. Taste test. If you prefer it more tangy, add the rest of the lemon juice.

7 Spread the cashew topping evenly over the base. Return the slice to the fridge or freezer to set (the fridge will take 3-4 hours; the freezer about an hour or so).

Note:

GF

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.

DF

EF

V

33

34

Mocha popsicles Recipe by La Gallette

Serves: 8 popsicles

www.lagallette.com

Ingredients • • • • •

1 ½ cup light coconut milk 200g sugar free dark chocolate, finely chopped 2 tbsp Norbu 1 tsp vanilla extract 1 tbsp instant ground coffee

Method

1 Place coconut milk, Norbu, chocolate, ground coffee and vanilla in a blender and process until smooth.

2 Pour the mixture into popsicle moulds and insert a popsicle stick in each. Freeze until firm, about 4 hours or overnight.

3 Briefly hold the moulds in a glass of hot water to loosen the pops.

GF

EF

35

36

Caramel granola bars Recipe by La Gallette www.lagallette.com

Serves: 12-14 bars Ingredients • • • • • • • •

1 ½ cup gluten free rolled oats 1 cup dates, soaked in hot water and drained ⅔ cup raw almonds, roughly chopped ⅓ cup raisins ⅓ cup banana chips, roughly chopped ⅓ cup smooth almond butter 3 tbsp brown rice syrup 3 tbsp Norbu

Method

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

2 Place the dates, almond butter, brown rice syrup and Norbu sweetener in a food processor and process until smooth. Transfer the mixture to a bowl.

3 Add the remaining ingredients to the bowl and mix until evenly combined.

4 Press the mixture in the prepared tin and refrigerate for 1 hour or until firm.

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

Note:

GF

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

DF

EF

V

37

38

Blackforest popsicles Recipe by La Gallette www.lagallette.com

Serves: 6-8 popsicles Ingredients • • • • • •

400ml coconut milk 4 tbsp brown rice syrup 4 tbsp Norbu 1 ½ cup pitted cherries 3 tbsp fresh lemon juice ⅓ cup raw cacao powder

Method

1 Place the cherries and lemon juice in a small food processor and process until smooth. Set aside.

2 Place 200ml of the coconut milk, cacao powder, 2 tablespoons of brown rice syrup and 2 tablespoons Norbu in a bowl and whisk to combine.

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

4 Fill the popsicle mould ⅓ way full with the chocolate mixture.

Add 1-2 tablespoons of the cherry compote and cover with the plain coconut mixture. Insert the wooden handles into the popsicles.

5 Freeze for 3 hours or until firm.

GF

DF

EF

V

39

40

Tropical Raw Trifles Recipe by Naturally Nina @naturally_nina_

Serves: 4

Ingredients For the banana ice cream: • 2 frozen bananas • Splash of unsweetened almond milk • Vanilla extract For the date & oat crumble: • ½ cup oats • 5 dates

For the strawberry purée: • ½ punnet of strawberries • 1 heaped tbsp Norbu To serve: • 1 mango • 2 kiwi fruits • Mint leaves to garnish

Method

For the banana ice cream: 1 Blend the frozen bananas, almond milk and vanilla extract 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 Transfer to a bowl and mix in oats with your hands until all oats are covered and a 'crumble' forms.

To serve: 1 Drizzle remaining purée over the top and garnish with left over crumble and some mint leaves.

GF

DF

EF

V

41

42

ROCKY ROAD Recipe by Tanisha Angel @taniangel7

Serves: 3-4 Ingredients

For the chocolate: • 5 tbsp coconut oil • 4 tbsp cacao powder • 2 tbsp Norbu • 2 drops rosewater essence For the marshmallow: • ⅛ cup cashews, soaked for at least 2 hours • 1 tsp Norbu • 2 tbsp coconut or almond milk • 1 tsp coconut oil • 2 tbsp coconut butter

Method 1 Using a coffee grinder, grind all the Norbu until it resembles icing sugar.

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 Briskly mix all chocolate ingredients in a bowl until smooth and pour 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 Place in freezer for at least 30 minutes or until hard.

4 Cut into pieces of desired size and serve.

GF

DF

EF

V

43

44

MANGO ENERGY bars Recipe by Naturally Nina naturally_nina_

Serves: 8 bars Ingredients • • • • •

1 ½ cups dried mango ¼ cup Norbu 1 cup raw cashews ½ cup rolled oats 1 tsp vanilla extract

Method

1 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 Put in the fridge to firm for a few hours. Then cut into bars.

DF

EF

V

45

46

RAW BOWLS Fresh & fruity goodness!

47

48

SUPERFOOD SMOOTHIE BOWL Recipe by Healthy Eating Jo @healthyeating_jo

Serves: 2

Ingredients • • • • • • • • • •

6 frozen bananas 1 kiwi chopped (extra for topping) ¼ tsp spirulina 2 tbsp coconut water ½ cup frozen mango 1 fresh peach chopped (extra for topping) 2 tsp Lacuma powder 1 tsp Norbu Shredded coconut Organic activated deluxe buckinis

Method

For the kiwi nicecream: 1 Blend 3 frozen bananas, kiwi, 1 tablespoons coconut water and spirulina until smooth.

2 Keep cool in freezer while you make the other nicecream.

For the peach mango nicecream: 1 Blend 3 frozen bananas, mango, peach, Lacuma, coconut water and Norbu until smooth.

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

GF

DF

EF

V

49

50

CHOCOLATE BREAKFAST BOWL Recipe by The Fit Foodie www.the-f it-foodie.com

Serves: 1

Ingredients • • • • •

1 cup coconut or Greek yoghurt 1 tbsp raw cacao or unsweetened cocoa powder 1 ½ tsp Norbu ½ tsp pure vanilla ½ cup fresh raspberries

To garnish: • 1 tbsp cacao nibs • Fresh mint leaves • ½ tbsp extra raw cacao or unsweetened cocoa powder (for dusting)

Method

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

2 Pour into a bowl and top with raspberries.

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

GF

DF

EF

V

51

52

Acai berry bowl Recipe by La Gallette www.lagallette.com

Serves: 2

Ingredients • • • • • • •

2 fresh bananas 2 cups frozen mixed berries 4 tsp acai powder 2 tbsp Norbu 1 cup coconut twater 1 cup coconut milk Toppings of your choice

Method

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

2 Pour the smoothie amongst 2 bowls and top with your choice of fruit, seeds, nuts or granola.

GF

DF

EF

V

53

54

Green Passionfuit Smoothie bowl Recipe by Healthy Eating Jo @healthyeating_jo

Serves: 1

Ingredients • • • • • • • • • •

1 cup frozen mango 1 frozen banana chopped Pulp of 1-2 passionfruit Handful spinach leaves (approx 1 cup) 1-2 tsp Norbu 1 tbsp flaxseeds 1 tbsp Mayver’s almond, coconut and cacao spread ⅓ cup coconut water 1 tsp Natures Way Super Foods Maca ½ scoop vanilla protein powder (optional)

Method

1 Blitz all ingredients in a blender until smooth.

Add coconut water slowly until reaching desired consistency.

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

GF

DF

EF

V

55

56

LETS GET ROLLING Delicious protein & bliss balls!

57

58

BOUNTY BAR BALLS Recipe by The Big Man's World www.thebigmansworld.com

Serves: 8-10 Ingredients

For the coconut centre: • ½ cup coconut flour, sifted • 1 cup shredded, unsweetened coconut • 2 tbsp Norbu • ½ tsp sea salt • ¼-½ cup almond milk For the chocolate coating: • ¼ cup cocoa powder, sifted • ¼ cup coconut oil, melted • 1 tbsp Norbu

Method

1 In a large mixing bowl, combine the coconut flour, 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.

Add the cocoa powder and Norbu and mix until incorporated.

3

Line a plate with baking paper. Form bite sized chunks of the 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 Refrigerate for at least an hour, until the chocolate exterior has firmed up.

Note:

GF

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

DF

EF

V

59

60

Apricot, Pistachio & Almond Bliss Balls Recipe by Healthy Eating Jo @healthyeating_jo

Serves: 10-12 balls Ingredients • • • • • • • • •

¾ cup dried apricots ½ cup pistachios ½ cup almonds ¼ cup almond meal ½ tsp ground ginger 2 tsp Norbu 1 tbsp coconut water Zest and juice of 1 lime Extra pistachios and desiccated coconut for rolling

Method

1 Blend all ingredients in a food processor until smooth.

(Add more coconut water if too dry, or more almond meal if too wet) 2 Scoop a tablespoon of mixture and roll into balls. Leave as is, or roll in some desiccated coconut or ground pistachios.

3 Freeze for at least 30 minutes before eating.

Note:

GF

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

DF

EF

V

61

62

LEMON & COCONUT PROTeiN BALLS Recipe by Running Hearts www.runninghearts.com.au

Serves: 12 balls Ingredients • • • • • • • •

• • •

½ cup almonds ½ cup macadamia halves ¼ cup cashews ⅓ cup Norbu ⅓ cup desiccated coconut ⅓ cup melted coconut oil (optional) ½ cup coconut flour 2 tbsp vanilla protein powder (use pea protein to make dairy free) Juice of 1 lemon Rind of 1 lemon Cold water

Method

1 Blend together all ingredients except water and ¼ of the macadamias.

2 Process until smooth.

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

4 Add the last ¼ of macadamias and quickly process the nuts to mix through.

5 Roll into balls of desired size and freeze for 4 hours prior to consuming.

Note:

GF

These protein balls can be stored in the freezer.

EF

V

63

64

Chocolate, Peanut & Coconut Protein Balls Recipe by Mollie Stuart Gibson

Serves: 18 balls

www.facebook.com/MollieFigure

Ingredients • •

•

• • • • • •

50g rolled oats 50g Labrada For Her Peanut Protein (or protein powder of choice) 30g Dymatize ISO100 chocolate protein powder (or protein powder of choice) 25g coconut, shredded or desiccated 20g Norbu 20g dark cocoa powder 20g honey 20g peanut butter 50ml water

Method

1 Combine all dry ingredients in a medium bowl.

2 Mix honey with warm water before adding to dry mix with the peanut butter. Mix well using hands.

3 Roll mixture into even balls and store in fridge.

EF

V

65

66

CACAO BLISS BALLS Recipe by Shelley Keenan www.beyourchange.com.au

Serves: 20 Ingredients •

• • • • • • • • • • • •

1 cup raw nuts and seeds (I use almonds, sunflower seeds and walnuts) 1 tbsp chia seeds 1 scoop vanilla protein powder 3 heaped tbsp cacao powder ½ avocado 1 tsp cinnamon 1 tsp vanilla essence 1 tbsp goji berries 2 tbsp coconut oil 10 dates 1 tbsp Norbu ¼ cup coconut milk Shredded coconut (for rolling)

Method

1 Add all ingredients except the shredded coconut into the food processor and blend until all the mixture is in dough form.

2 Wet your hands and roll the mixture into small balls and then roll through the shredded coconut.

3 Place in the fridge for an hour and serve.

GF

DF

EF

V

67

68

quench your thirst Refreshing drinks!

69

70

Beetroot & berry smoothie Recipe by La Gallette www.lagallette.com

Serves: 2

Ingredients • • • • • • • •

1 ½ cup frozen strawberries 1 raw beetroot, peeled and shredded ⅔ cup cherries, deseeded ⅓ cup pomegranate seeds ¼ cup goji berries 2 tbsp chia seeds 2 tbsp Norbu 1 ½ cup almond milk, or any other plant-based milk of your choice

Method

1 Place all ingredients in a blender and blend until smooth.

Add more liquid if the smoothie feels too thick.

GF

DF

EF

V

71

72

SUGAR FREE LEMONADE Recipe by The Macro Kitchen @the_macro_kitchen

Serves: 4-6 Ingredients

1 cup Norbu 2 cups water 8 lemons 1 bottle natural spring water (or still water depending if you prefer fizz or not)

• • • •

Method

1 In a saucepan combine Norbu, 2 cups water and the rind from 2 lemons. Allow to simmer for 5 minutes.

2 Meanwhile, juice lemons into a jug, using a sieve to catch the pips.

3 Remove Norbu mixture from the stove and pour through sieve to catch the rind. Place in fridge to cool.

4 When ready to serve, add in sparking or still water and mix.

Note:

GF

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.

DF

EF

V

73

74

ESPRESSO VANILLA 'MILKSHAKE' Recipe by The Fit Foodie www.the-f it-foodie.com

Serves: 1

Ingredients • •

• • •

½ pack silken tofu* 1 shot espresso (or 1 tsp coffee granules in ⅛ cup hot water) ½ tsp pure vanilla 1 cup water 1 tsp Norbu

Method

1 Add all the ingredients to a blender and blitz until smooth.

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

Note:

GF

*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.

DF

EF

V

75

76

lime mint crush Recipe by Lifegain www.lifegain.com.au

Serves: 1-2 Ingredients • • • • •

365ml coconut water 1 lime ½ cup pineapple juice 1 tbsp Norbu Handful fresh mint

Method

1 Freeze the coconut water in an ice-cube tray.

2 Blitz coconut water ice-cubes, juice of a fresh lime, 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.

GF

DF

EF

V

77

78

Acai Berry Smoothie Recipe by Healthy Eating Jo @healthyeating_jo

Serves: 1-2 Ingredients • • • • • • •

½ cup strawberries ½ cup raspberries ½ cup blueberries ¾ cup almond milk vanilla, unsweetened 1 tsp acai powder 2 tbsp cottage cheese 2 tsp Norbu

Method

1 Blend all ingredients until smooth.

2 Top with extra berries if desired.

GF

DF

EF

V

79

80