Another inspiring vegan recipe from Meg Phillips. This time a homemade chocolate chip muesli bar using a super simple ingredient list including organic oats, medjool dates, rice malt syrup, coconut oil and chocolate. An easy one from start to finish and super tasty too.

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This weeks recipe comes from local food blogger and recipe connoisseur  Meg Phillips. A deliciously tempting chocolate quinoa puff bar made using organic quinoa puffs, organic cacao powder and organic Loving Earth Mylk Chocolate.
  • 3 cups organic puffed quinoa
  • 1/4 cup rice malt syrup
  • 2 tablespoons organic cacao powder
  • 2 tablespoons natural peanut butter
  • 3 tablespoons coconut oil
  • 50g Loving Earth mylk chocolate (available in either our Lismore or Coffs Harbour stores).
  1. Add the quinoa puffs to a largish mixing bowl.
  2. In a seperate bowl mix the rice malt, cacao powder, peanut butter and coconut oil until smooth.
  3. Pour the wet mix over the quinoa and mix until evenly coated.
  4. Melt the chocolate and pour roughly half of it over the bottom of a tin lined with baking paper.
  5. Press the quinoa mixture into the tine tightly using a fork.
  6. Pour the remaining chocolate over the top and set in the freezer.
  7. Once set, cut into bars and enjoy.

Note: You can use regular dark or milk cooking chocolate in place of the Vegan chocolate from Loving Earth used above.

Read more at Affordable Wholefoods Blog



Another wholesome recipe shared by Nutritionist Natalie Harms. These gluten free cookies are the perfect compliment to a cup of tea. They have a texture similar to shortbread and the cacao nibs give a delicious hint of chocolate.

Almost chocolate cookies, but with a healthy twist!



  1. Preheat your oven to 190’C. Line one or two baking trays with baking paper.
  2. Place the butter, sugar and tahini in a bowl and beat together until creamy.
  3. Add the egg and vanilla and beat for a further minute.
  4. Sift the flour, baking soda, cinnamon & salt into a bowl and mix until well combined.
  5. Stir in walnuts and cacao nibs.
  6. Drop generous teaspoons of the mixture onto the baking sheet, leaving a space between each cookie. Press them down slightly and bake in the heated oven for 15 minutes or until golden brown in colour.
  7. Allow to cool and store in an airtight container for freshness. Enjoy!

Read more at Affordable Wholefoods Blogs




Our first recipe from local Sports & Exercise Student Meg Phillips. Meg has a passion for healthy plant based food and has shared with us her take on a Raw Caramel Slice made with a combination of dates, nuts, coconut oil and maple syrup. This recipe has been a hit on Meg’s Instagram page. You can see more of what Meg makes here @_megphil 

We look forward to sharing more of her creations.


For the base:

  • 2 cups of raw almonds
  • 1/2 cup of raw cashews
  • 1/2 cup of dates (soaked in hot water for 10 min)
  • Pinch of pink Himalayan salt
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup


  1. Process the almonds and cashews to a fine powder in a high speed blender or food processor.
  2. Add the remaining ingredients and process until it becomes a dough that sticks together well.
  3. Press this mixture into a tin lined with baking paper (tin will need to be fairly deep approx. 6cm deep).

For the caramel layer:

  • 15-20 Medjool dates (seeds removed and soaked in hot water for 10 min, if your dates are quite large you may only need the smaller amount)
  • 1 cup of tahini
  • Pinch of Himalayan salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup of maple syrup


  1. Process all ingredients in a blender or high speed food processor till smooth.
  2. Pour this mixture over the base and set in the freezer while you melt the chocolate.

For the chocolate topping

100g Loving Earth Mylk chocolate


  1. Melt the chocolate and pour over the caramel and set in the freezer for a few hours.
  2. Serve cold and enjoy.

Read more at: Affordable Wholefoods



This weeks recipe is courtesy of Kerrie Cox from @healthylivinginspirations. Kerrie specialises as a qualified Raw Vegan Chef with a passion for supporting people who are wanting to learn more about eating a diet rich in raw foods. She offers Raw Food Workshops in the hinterland area of Northern NSW.

“One of our family’s favourite recipe is this magnesium boost raw chocolate slice. Full of wholefoods and magnesium potent ingredients”  –  Kerrie

Preparation time: 25 minutes

Serving Size: makes 30 slices


Chocolate Filling




  1. Place all ingredients except the water into a food processor.
  2. Pulse on high a few times to break the nuts down and combine the dates.
  3. Add a little water while the blender is running so that the mixture sticks.
  4. Once mixture is well combined, smooth into a lined rectangle baking tin (or large round tin) and press using the back of a spoon to smooth out.
  5. Place in the freezer whilst making the filling.

Chocolate Filling

  1. Place the avocados, spinach, cocoa powder, maple syrup, vanilla extract and tamari in a high speed blender and blend until smooth.
  2. Add the lecithin and coconut oil and blend on high until well combined and creamy.
  3. Take the base out of the freezer and pour the filling onto the base. Place back in the freezer whilst moving onto the topping.


  1. Place all ingredients into a food processor and pulse until the nuts are broken down to a crumble. Do not over process.
  2. Take the slice (so far) out of the freezer and put a generous amount of crumble on the top pressing into the filling which will still be quite soft (this helps it to stay in place).
  3. Place back into the freezer to set.
  4. Remove from the freezer once set and slice into bars.
  5. Store in the freezer until you are ready to eat, taking out 5 minutes prior to serving. Enjoy!


The number of slices you end up with will depend on how big or small you want your slices.

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