RTB Real Chocolate Chip Cookies

Vegan. Gluten Free. Dairy Free. Egg Free. 

Makes aprox. 35 small cookies, or 18 large cookies.

115g 1 Cup + 3 tbsps Oat Flour (see notes below***)
28g 1/4 Cup Blanched Almond Flour (We use Bobs Red Mill)
29g 1/4 Cup Arrowroot Flour
64g 1/4 Cup Almond Butter
40g 1/4 Cup Coconut Blossom Sugar
76g 1/4 Cup Maple Syrup (or your fav liquid sweetener)
100g 1/2 Cup Coconut Oil
16g 3 Tbsps Psyllium Husk
17g 1 Tbsp Vanilla extract
3g 1/2 tsp Baking soda
6g 1 tsp Celtic Sea Salt (or 3/4 tsp Pink Himalayan)

144g 1 Cup Raiz The Bar Classic Authentic Me, chopped into small chunks/ chips (aprox. 3 bars)

Notes: ***In a high speed blender, blend GF Oats to make a fine flour, we use Bobs Red Mill.



Preheat oven 180C.

In a large bowl, combine all dry ingredients, except chocolate chunks.

In a separate medium size bowl, combine all wet ingredients.

Combine wet ingredients into dry ingredient bowl and mix well with a spatula, whisk, or hands into a well incorporated dough. The dough should be quite wet. Fold in the chocolate chunks.

On a parchment lined baking tray measure aprox 2 tsps for each cookie, ensuring they are separated as they will slightly spread as they bake.

Bake cookies for 11 minutes (oven temperature may vary.) 

Allow to cool completely on a cooling rack and enjoy!

Storage:  Cookies store well in an airtight sealed glass container on the counter top.

Gingerbread Men

Vegan. Gluten Free. Nut Free

Makes aprox. 50 Mini Gingerbread Men


348g 2 3/4 Cups GF Flour Mix***
186g 1 1/4 Cups Coconut Palm Sugar
90g 1/3 Cup + 1 Tbsp Coconut Oil, melted
38g 1/4 Cup Raiz The Bar Drinking Chocolate
80g 1/4 Cup Black Strap Molasses
58g 1/4 Cup Coconut Mylk, Filtered Water
11g 2 Tbsps Ground Ginger
16g 1 Tbsp Vanilla Extract
2g 2 tsps Ground Cinnamon
3g 1 tsp Baking Powder
2g 1/2 tsp High Mineral Unrefined Salt

***GF Flour Mix
350g Brown Rice Flour
150g Arrowroot Flour
12g Xanthan Gum
Mix until well combined.


Preheat oven to 190C. 

In a large bowl, mix all dry ingredients together. 

In a medium bowl, mix all wet ingredients. 

Make a well (hole) in the centre of the dry ingredients.  Add wet ingredients to dry pouring into the well and using your hands mix well until a firm dough is formed. Kneed dough for a couple minutes to workable. 

On a parchment lined chopping board using a rolling pin, roll out the dough aprox. 1/4cm thick, or slightly less. This is not a sticky dough, so rolling ahouod be easy. 

Using a gingerbread man coockie cutter, or whatever shape you desire cut the dough. With left over dough repeat previous step ans this step. 

On a parchment lined baking tray transfer gingerbread men and bake at 190C for 8 mins. 

Remove from oven and place onto cooling rack. Crispy on the outside and slightly soft on the inside - our family favourite! 

Storage: Outside fridge in an airtight sealed glass container for up to a week. Or, place in the fridge for up to three weeks, or freeze for a couple months.

White Peppermint White and Mylk Chocolate Marbled Slice

Raw. Vegan. Paleo. Gluten Free.

Makes approx. 16 square slices. 



287g 2 Cups Cashews (soaked Filtered Water 1-2hrs, rinsed well)
155g 3 Raiz The Bar Authentic Me Bars, shaved, melted (or your fav plain vegan/ raw vegan chocolate)
90g Cacao Butter shaved, melted
132g 1/4 Cup + 2 Tbsps Maple Syrup (or coconut nectar)
1 Vanilla Bean, seeds scraped
5g 1/2 tsp Lemon Juice
175g 3/4 Cup Filtered Water
1/4 tsp High Mineral Unrefined Salt
15 Drops Mint Food Grade Essential oil, or 1 tsp Peppermint or Mint extract (to taste).


55g Soaked Dried Buckwheat (pre-soaked 15 mins, pre-dehydrated until dry (8-10 hrs at 118F), or purchase plain raw activated buckwheat. 
65g 3/4 Cup Coconut Flakes
74g 1/2 Cup Raiz The Bar Authentic Drinking Chocolate (or your fav drinking chocolate)
95g Cacao Butter, chopped, melted
1/4 tsp High Mineral Unrefined Salt



In a medium bowl hand mix all ingredients together until well incorporated. 

In a square pan aprox. 14cm x 14cm lined with Saran wrap (Cling wrap) for easy removal, press crust mixture firmly onto bottom. Use your pointer finger knuckles to press down outside edges. Set aside.


In a Vitamix, blend all filling ingredients, except the chocolate until well incorporated and smooth.

Pour out aprox. 2 Cups White Peppermint onto crust leaving the rest of the white peppermint chocolate in the blender.

Into the blender, add melted dark chocolate and blend until well incorporated and smooth. 

Using a spoon, or chef squirt bottle with the end cut off make approx. five chocolate puddles underneath the white peppermint chocolate and on top. 

Using a chopstick, make swirls, but do not over swirl so that the two colours have a nice definition.

Set up in the frezer for a couple hours before removing and slicing into 16 squares, or desired shape. 

Storage Options: In the freezer for up to two months. When ready to serve sit out for aprox. 10-15 mins before serving. This is mouthwatering delicious and always a hit at every party, especially during this time of the year! Enjoy! 🙏🏻💫🎄 xxo


Snickers Makeover

Raw. Vegan. Paleo. Gluten Free.

Makes 12 Bars, or 24 Bite Sized Pieces.



215g  15 Medjool Dates, pitted
90g  3/4 Cup Almonds
82g  3 Tbsps Peanut Butter, 100% peanuts, smooth (or sub. almond butter)
32g  2 Tbsps Coconut Oil, melted
32g  2 Tbsps Hot Filtered Water
10g  1 Tbsp Lucuma Powder
1 Vanilla Bean, seeds scraped
2g  1/4 tsp High Mineralised Unrefined Salt


300g 2 Cups Cashews***
2 Vanilla Bean, seeds scraped
16g  1 Tbsp Coconut Oil
50g  1/2 Cup Coconut Flour

300g 6 x bars Raiz The Bar Authentic Me or any tempered plain organic raw vegan chocolate you can get your hands on - preferably without the refined sugar.

***Cashews: Either roasted for 10 mins in oven at 180C until slightly golden brown, OR soaked for 2-4 hours (see options below for raw or cooked).



In a food processor, process all ingredients except almonds. Place into a bowl and fold in almonds. Set aside. 


1. Raw option: Soak cashews in filtered water for 2-4 hours, rinse thoroughly. In a high speed blender with a tamper, add in vanilla bean and coconut oil. Blend until creamy smooth adding in 1 Tbsp at a time of filtered water if needed. Place into a bowl and stir through coconut flour until well incorporated. Set aside. 


2. Cooked option: Bake cashews in the oven for 10 mins only (this will bring out their flavour). Then place into a food processor with vanilla bean and coconut oil. Process for a few minutes into a smooth and creamy butter. Add in coconut flour and pulse until combined. Set aside. 


In a small (aprox 14cm x 14cm) square lined pan (parchment or Saran/ Cling wrap) and leave an overhang for ease of removal. Pour in nougat ensuring it reaches all corners. Set it into the freezer for 20 minutes, or until firm to the touch. 

Pour in the caramel. Set back into freezer for another 20 minutes or until very firm. 

Meanwhile, ensure chocolate has been gently melted, but not warm. 

Remove block from the freezer and remove from the pan. Place onto a chopping board and cut into 12 pieces.

Prepare a parchment lined tray. Dip each piece into the chocolate and set onto the non-stick tray. Repeat until all pieces have been enrobed. Place into the fridge, or freezer to set up and enjoy. 

Storage: The bars store well in the fridge for up to a few weeks (for a softer centre), or freezer for up to two months. If frozen, allow to sit out for an hour before eating. If condensation occurs blot with a paper towel and enjoy!


Raiz The Bar Chocolate Mousse

Raw. Vegan. Paleo. Gluten Free. Nut Free.

Makes aprox 1 Cup of Mousse


208g 4 x Raiz The Bar 52g Authentic Me Bars, gently melted
240g Avocado, pitted, aprox 2 med Avocados
95g Maple Syrup, or 1/4 Cup + 1 Tbsp
1/4 tsp Raw Unrefined High Mineralised Salt (Celtic or Pink Himalayan)


Into a high speed blender, add all liquids then remaining ingredients. Blend until creamy smooth (we use a Vitamix and tamper.) 

To serve, add fresh raspberries mixed berries, fresh fruits, nuts, seeds, freezedried fruits, rawnola, whatever you prefer! Enjoy as an energising breakfast full of healthy fats, a snack or dessert!

Storage: Mousse will store for up to two days in the fridge in an airtight sealed glass container.

Roasted Spiced Pumpkin Tartlets

Vegan. Gluten Free. Nut Free.


Filling :

316g Roasted pumpkin purée (not canned, freshly baked until soft with a little coconut oil)
30g Coconut Sugar
30g Coconut Oil, Extra Virgin
18g Arrowroot Powder***
4g Ground Allspice
3g Ground Cinnamon
3g Ground Ginger
1g Celtic Sea Salt

Optional: Garnish with Raiz The Bar choccy pieces, and/ or coconut cream.

***Substitute Arrowroot Powder for Psyllium Husk Powder 1:1 ratio.


178g GF Rolled Oats
80g Pumpkin Seeds
63g Coconut Oil, Extra Virgin
44g Coconut Palm Nectar (or Maple Syrup, Raw Honey, or your fav liquid sweetener) 
3g Ground Cinnamon
2g Celtic Sea Salt


Preheat the oven to 200C/ 392F

In a food processor, process all filling ingredients together. Set aside. 

In a clean food processor, process pumpkin seeds until crumbs/ flour.  

Process all other base ingredients together until sticks together when pressed inbetween fingers. 

Grease 8-10 removable bottom mini-pie tins with coconut oil, or grease small holed muffin tin. 

Build base with crumbs and side for the pie crust by pressing into the mould (approx 45g crumbs for each mould.) Not too thin, so they won't break with weight of filling when removed. 

Pour filling into top of each crust and put into the oven at 200C for approx. 15 mins.  They are done when slightly golden brown. 

Allow to cook completely before removing from moulds and allow to sit on cooling rack. 

Storage: In an airtight sealed container in the fridge up to a week, or freezer up to two months.  

This recipe has been adapted from Sarah B's My New Roots.

Overnight Choccy Cherry Ripe Porridge Soaked in Vanilla Bean Spiced Plant Mylk.

Gluten Free. Paleo. Vegan. Raw.

Serves 2


21/2 Cups Almond Mylk (or your fav plant mylk)***
1 Cup GF Oats
2 Tbsps Chia Seeds
1 Vanilla Bean, seeded
1 tsp Ground Cinnamon
1/2 tsp All Spice
Pinch Celtic Sea Salt


1 Cup Pitted Halved Cherries (fresh or frozen, thawed)
1/2 Cherish Me bar, 3 pieces per bowl, 6 pieces total, or more! 
1/4 Cup Coconut Flakes
Optional:  Freeze dried cherries crumbled on top. 

***Quick No Strain Plant Mylk 

Blend 3 Tbsps of your fav nut butter, 21/4 Cups filtered water, 1-2 pitted medjool dates. Makes 21/2 Cups plant mylk.


Into a quart size glass jar place GF Oats and chia seeds and set aside. 

In a blender, blend almond mylk, vanilla bean seeds, cinnamon, allspice and sea salt.  Blend until well incorporated. 

Pour vanilla spiced mylk over the top of the oats and chia in glass. Shake well and refrigerate overnight, or for 8 hours. 

Remove from the fridge and warm gently on stove in a small pot (or use straight from fridge.)  If too thick add one Tbsp of filtered water at a time and stir until desired consistency is achieved. 

Pour into two bowls and garnish with toppings. Enjoy! 🍒

Storage: In an airtight sealed container in the fridge for up to three days.

Cherry Choccy Coco Porridge