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Delicious Bites

Acai & Pitaya Layer Cake

Açaí & Pitaya Layer Cake

I made this one for a 4 year old’s birthday party & it was a hit. I could’ve gone a little more crazy on the toppings for a kids party but I love using the pitaya fruit for its beauty and vibrant colour. You could even make into little cupcakes or put it into a square tin and make into a slice if a cake isn’t your style.
Cacao & Shroom Donuts - gluten free, refined sugar free

Cacao & Shroom Donuts - gluten free, refined sugar free

I’ve made a lot of donuts, I won’t lie. But practice makes perfect and in my eyes (and mouth) these are the best donuts I have ever made. They tick all the boxes- good taste, good texture, nutritious and easy to make.
Chocolate Rough - Raw, Vegan & Adaptogenic

Chocolate Rough - Raw, Vegan & Adaptogenic

This chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. When you make nut mylk, never throw the grounds away! They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations.

Cosmic Bounty Bar

Cosmic Bounty Bar

This raw & vegan chocolate coconut treat is seriously decadent & rich but unlike its packeted bounty bar cousin, when enjoyed in moderation, shouldn't leave you in a massive refined sugar slump. Refined sugar free (if you go with the raw chocolate version), it is gently gingery and VERY tasty via the delightful and very blue addition of Misty Day Plant Potions Cosmic Brew.
Raw Dark Chocolate Recipe

Raw Dark Chocolate Recipe

I'm a big believer in the mind, soul & body benefits of dark chocolate made with nutritious, organic ingredients. This raw, dairy-free recipe can be used as a smooth, delicious base with many lovely fillings or toppings suggested below. I do recommend pouring the mixture into chocolate moulds (which let you break the block apart into pieces once set) or small foil cups, but if you don't have any, just pour it into a shallow container or tray and cut pieces off with a knife to devour on, once set.
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