Category: Recipes!

Wholefood Simply Ice Cream Cake

First Layer

2 frozen organic bananas

1/2 heaped cup of organic raspberries

2 generous tablespoons macadamias

1/4 cup organic coconut milk

1 tablespoon goji berries

1 tablespoon cacao nibs – optional

Place first four ingredients into the blender in the order listed above, blend until combined and forming an ice cream consistency. Add goji berries and cacao nibs, mix lightly. Spoon mixture into a 20cm spring form pan, level the top with the back of a spoon and pop into the freezer.

Second Layer

2 large organic frozen bananas, chopped

2 medjool dates, seeds removed

2 tablespoons cacao, cacoa, or carob

2 tablespoons organic coconut milk

Blend  until well combined. Spoon over the top of the first layer, level the top with the back of a spoon and return to the freezer.

Third Layer

2 frozen organic bananas, chopped

2 tablespoons organic coconut milk

1/2 teaspoon of vanilla

1 heaped tablespoons of hulled tahini

1 level tablespoon of organic honey

Pinch of salt

Place the ingredients into food processor or blender, blend until the mixture is an ice cream consistency. Spread over your ice cream cake and return to the freezer to set. Enjoy!

This beautiful recipe is courtesy of Wholefoods Simply.

Jam and ‘Cream’ Cupcakes

1/2 cup organic coconut flour, sifted

1/4 cup arrowroot (tapioca flour), sifted

4 organic eggs

1/4 cup organic honey

3 tablespoons coconut oil

1 cup full fat organic coconut cream

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

1 teaspoon baking powder

strawberry jam*

1 punnet of organic strawberries (250 grams or approximately 1 heaped cup of chopped strawberries)

2 tablespoons chia seeds

1 tablespoon organic honey

Place the ingredients into blender or food processor and blend until smooth and well combined. Pour / spoon the mixture into a container and place in the fridge to thicken.


1 cup organic raw macadamias

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

Place the ingredients into your blender or food processor and blend at high speed until you have a lovely, smooth macadamia butter. You can leave this at room temperature as it can be easier to work with when assembling the cupcakes.

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Line nine holes of a standard muffin tray with cupcake cases.

In a medium sized bowl beat together your honey and coconut oil. Add in the eggs, coconut cream and vanilla. Add the flours and when smooth and well combined gently add the salt and baking powder.

Spoon the mixture evenly into your nine cases.

Bake for 25 minutes.

Allow to cool slightly before moving from the tray to a cooling rack.

Leave the cakes to cool completely before using a small, sharp knife to remove the tops of the cupcakes and create a small indent in the cake. Fill the cake with a teaspoon of jam and a teaspoon of ‘cream’ (macadamia butter). Gently place the cupcake ’lid’ back on top.

Eat and enjoy!!!

Julia's Gluten Free Banana Bread

Julia here in the EverEscents office made this beautiful banana bread on the weekend and has recieved rave reviews! Give it a go!


Makes 1 loaf
300 g (10  1/2  oz)  smashed ripe organic banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/  1/4 cup)  macadamia nut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7  oz) ) almond meal
25 g (1/4 cup / 3/4  oz)  ground flaxseed (linseed) or chia seed

Preheat your oven to 160 C.

Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for  45  minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.

Serving Suggestions:
Ricotta + Honey
Almond Butter
Plain + Simple
Sliced banana + blueberry + raw honey

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Easter is fast approaching us…

As we all know, Easter is fast approaching us and what better way to celebrate than with a beautiful Hot Cross Bun! This weeks recipe has an organic and slightly different spin to it and we hope you enjoy it as much as we do.


Slap Dash Hot Cross Buns

juice 1/2 an organic orange

1/2 cup organic currants

1 tablespoon organic honey

3 ripe organic bananas (400 grams)

zest of one organic orange (1 tablespoon)

1/2 cup coconut flour, sifted

1/4 cup arrowroot flour, sifted

1 teaspoon bicarb soda

pinch of salt

1/2 teaspoon concentrated natural vanilla extract

2 teaspoons organic mixed spice

4 organic eggs

1 tablespoon macadamia oil


juice 1/2 an organic orange

1 tablespoon organic honey

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Grease a twelve hole muffin tray.

Place the 1/2 cup of orange juice and currants in a small saucepan. Bring to a gentle boil and reduce to a simmer. Cover and leave it for 5 minutes while you start the muffins.

Place the bananas into your food processor and pulse until smooth, add the flours, pulse to combine, add the eggs, vanilla, salt, spice and zest, pulse to combine. Add the oil, combine. Add the honey and bicarb to the currant mixture, stir to combine. Add this to the cake batter. Combine. Spoon the mixture evenly into your muffin holes and bake for 25 minutes.

Once the muffins have been in the oven for 20 minutes start making your syrup.

Bring the orange juice and honey to the boil, once it is bubbly and frothy stir it for a couple of minutes. Turn off the heat. The longer the syrup sits the thicker it will become. Spoon the syrup over your hot muffins and leave to cool for 10 minutes before removing from the tray. These muffins are fabulous eaten right away. However, they are still delicious the next day, when the syrup has set.

You can make these with a bowl and spoon or a mix master or beaters, simply mash your banana first.


Sourced from:

Raw Cherry Ripe CakeCherry Ripe Slice




1/2 cup desiccated coconut


3 tablespoons roasted almond butter (use this base to make the recipe nut free)


2 medjool dates, seeds removed


pinch of salt


10 organic cherries, halved and seeds removed


The quantities are for a 12cm x 12cm spring form pan, you can double the mixture and make it in a 20cm x 20cm spring form pan.


Place all of the base ingredients into your blender or food processor and blend until the mixture is sticking together. Press the mixture into the base of your pan. Line the base with cherry halves, I gently press them down. Pop the base into the freezer to set.


Cherry Ripe Mixture


1 ripe organic banana (150 grams)


5 medjool dates, seeds removed


1 and 1/2 tablespoons cacao or cocoa


1 heaped tablespoon coconut oil


1/2 teaspoon concentrated natural vanilla extract


pinch of salt


10 organic cherries, halved and seeds removed


Place the banana and dates into your food processor or blender and blend until smooth. Add the cacao or cocoa, coconut oil, vanilla and salt, pulse to combine. Gently stir through the cherries. Spoon this mixture over your base and leave in the freezer over night to set. Remove from the freezer 5 – 10 minutes prior to serving.


Sourced from: Wholefoods Simply

Raw Chocolate Ginger Cake with Cacao Frosting

This beautiful recipe has been created by Kimberly Snyder. Not only has she used raw, organic ingredients but she has created a beautiful healthy treat for all to enjoy without feeling guilty!

Raw Chocolate and Ginger Cacao cake


  • 1 cup organic almonds
  • ¾ cup organic walnuts
  • ¼ cup raw cacao
  • ¼ tsp high quality sea salt
  • 1 tsp grated organic ginger
  • 3 Tbsp coconut nectar*
  • 5 organic Medjool dates, pitted
  • 1 tsp vanilla
  • Frosting:
  • ¾ cup organic avocado flesh
  • 3 organic dates
  • 2 Tbsp cacao
  • ¼ cup coconut nectar*
  • *Use maple syrup if you can’t find coconut nectar. Don’t use agave, which is high in fructose and highly processed.
  1. Directions:
  2. Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish. The coconut nectar will hold the moist ingredients together, so baking isn’t necessary.
  3. Cut the cake in half and separate with a spatula, as you will be stacking one half of the cake on top of the other to create a two-layer cake. Frost one of the halves, then stack the other half of the cake on top. Finally, frost the top of the double-layered cake with the remainder of the frosting. Slice into six pieces lengthwise and across. Garnish with a little mint on the side to add a pop of colour and enjoy!

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