Peanut Butter Coconut Balls

Peanuts are rich in healthy monounsaturated fats, which help promote healthy cholesterol levels and good cardiovascular health. This legume also delivers vitamin E, folate, niacin, manganese and the potent antioxidant. Eating a few Brazil nuts daily will supply you with a good dose of the antioxidant mineral selenium, which is needed for good tissue elasticity. It also acts to reduce cell damage from free radicals, and may play an important role in reducing the risk of skin cancer. These nutritious gluten-free balls make a perfect afternoon snack with a cup of Bodhi Organic Tea.

Gluten-free, dairy free and vegan.

Peanut Butter Coconut Balls

6 medjool dates, remove seed
4 heap Tbsp 100% peanut butter
2/3 cup shredded coconut
1/3 cup brazil nuts
1/3 cup pepitas for coating


  1. Place dates, peanut butter, coconut and brazil nuts in your food processor and blend until well combined.
  2. Roll into 1 tbsp balls and place on a plate.
  3. Blitz your pepitas a couple of times in your food processor until you have small pieces.
  4. Place pepitas in a small bowl and roll each ball in pepita crumbs until they are all covered.
    Store your balls in the fridge until ready to eat.

Makes around 12 balls.

TEA PAIRING: These tasty Peanut Butter Coconut Balls go perfectly with our Bodhi Organic ViridiTEA.

Coconut, Vanilla Bean & Fig Custard

This delightful 'Coconut, Vanilla Bean and Fig Custard' is a healthy version of an old time favourite. When it comes to antioxidant goodness, nothing beats dark purple fruits like the fig. These purple nutritional powerhouses are jam-packed with vitamins, minerals and important anti-aging antioxidants. Their lush purple colour indicates the presence of potent antioxidant compounds called anthyocyanins, that help protect us from chronic diseases such as cancer and heart disease. Purple foods are also rich in another anti-aging compound called resveratrol.

Choose organic cage-free eggs. Not only will you notice that organic cage-free eggs taste better but they are also richer in certain nutrients such as vitamins A, E and omega-3’s. These eggs come from chickens that are allowed to roam freely and are treated humanely. They are not given antibiotics, steroids or growth hormones and are fed pesticide-free feed.

Gluten-free and dairy free.

Coconut, Vanilla Bean & Fig Custard

2 organic eggs
1 cup coconut milk
1 ½ Tbsp coconut sugar
1/2 tsp vanilla bean paste
1 fig
Small handful toasted coconut flakes


  1. Pepare your steamer.
  2. Whisk eggs, coconut milk, coconut sugar and vanilla bean paste, until well combined.
  3. Pour mixture into 2 ramikin dishes and cover with foil.
  4. Place ramikins in your steamer for around 12 minutes, until your custard is firm in the middle.
  5. Top with half a fig, toasted coconut and a sprinkling of coconut sugar.

Serves 2.

TEA PAIRING: This Coconut, Vanilla Bean & Fig Custard goes beautifully with our Bodhi Organic VitaliTEA.

Kale & Mango Green Tea Smoothie

Get your daily dose of green goodness with this tasty 'Kale & Mango Green Tea Smoothie'. This smoothie is jam-packed with beta-carotene (pro-vitamin A). This important vitamin acts as a potent antioxidant and helps reduce inflammation in the body, while supporting eye health and vision. Kale is a super brassica vegetable that contains high levels of sulfur compounds essential for liver detoxification of carcinogens. Mangoes are a wonderful source of vitamin C, which is a powerful antioxidant and vital for collagen production for healthy, youthful skin. Vitamin C is also needed for healthy adrenal gland function, and to strengthen immunity. Green leafy vegetables like kale and baby spinach are a good source of iron to bolster your immune system and promote red blood cell production and the transport of oxygen around the body. Green tea has been shown to help speed up your metabolism, to increase fat burning and weight loss. Green tea is also rich in antioxidants which are important for reducing the risk of chronic diseases like cancer and cardiovascular disease, along with preventing premature ageing.


Kale & Mango Green Tea Smoothie

1 1/2 cups frozen mango pieces

1 packed cup baby spinach

1 large kale leaf, remove rib

Small handful fresh mint leaves

1/4 large Lebanese cucumber

1 cup chilled Bodhi Organic ViridiTEA (green tea)

Small handful of pistachios


  1. Place all ingredients, except pistachios, in your blender and mix until smooth and well combined.
  2. Pour into 2 glasses and top with roughly chopped pistachios and some mint leaves.
  3. Enjoy! Serves 2.

Supercharge your smoothie:

  • Add 1 tsp of spirulina or super greens powder to boost your immune and skin health.
  • Try adding 1/2 small avocado for extra heart healthy monounsaturated fats and beta-carotene.

Nut-free Muesli Bars

These delicious crunchy 'Nut-free Muesli Bars' are perfect for a nourishing afternoon snack with a cup of tea, or for your children's lunch boxes. Made with whole oats these bars are a fabulous source of dietary fibre to help lower cholesterol levels, along with B vitamins and slow release complex carbohydrates for energy. Seeds are an excellent source of important nutrients including protein, magnesium, zinc, calcium, and healthy fats. These lovely bars are a healthy alternative to store bought sugar-laden muesli bars.

Wheat-free, dairy-free and nut-free.

Nut-free Muesli Bars

1 1⁄2 cups whole oats
40 g desiccated coconut
50g pepitas
50g sunflower seeds
90g raw honey
50g cold pressed coconut oil, melted
7 medjool dates, deseeded
2 Tbsp hemp seeds or flaxseeds


  1. Preheat oven to 160*C. Line square slice tray with baking paper.
  2. Place all ingredients in your food processor and pulse until well combined.
  3. Press mixture into slice tray, sprinkle with hemp seeds and bake for around 25 minutes until golden brown.
  4. Take out of the oven and cut into squares while still warm. Allow to cool completely before eating. Stores well in airtight container in the fridge.
  5. Makes 12 bars.

TEA PAIRING: Our Bodhi Organic SereniTEA goes perfectly with these Nut-free Muesli Bars.

Chocolate Date & Brazil Bites

These incredibly moorish 'Chocolate Date & Brazil Bites' will satisfy any chocolate craving. Eating a few Brazil nuts daily will supply you with a good dose of the antioxidant mineral selenium which is needed for good tissue elasticity. It also acts to reduce cell damage from free radicals, and may play an important role in reducing the risk of skin cancer. Dates are a good source of dietary fibre and iron to support bowel health and energy production in the body. Having a couple of squares of good quality dark chocolate at night with a cuppa is a good way to reduce your risk of heart disease. Dark chocolate contains powerful antioxidants called phenols that help lower cholesterol levels and blood pressure. The darker and more pure the better, so look for a dark chocolate with a cacao content of at least 70%, and preferably organic.


Chocolate Date & Brazil Bites

12 Medjool dates
12 Brazil nuts
200g good quality dark chocolate
Raw cacao nibs, bee pollen, coconut, or crushed nuts or seeds


  1. Cut medjool dates down one side and remove the seed.
  2. Place a Brazil nut inside each date and press date around it.
  3. Melt chocolate in a small bowl. Dip dates in chocolate, covering them well. Use a fork to remove your chocolate dipped dates so that the excess chocolate drips off.
  4. Place them on a tray covered with baking paper. Sprinkle with topping of choice and then place in the fridge until set. Keep them in the fridge until ready to eat.

TEA PAIRING: Our Bodhi Organic Masala Chai goes perfectly with these Chocolate Date & Brazil Bites.

Raw Nutella Cake

This totally decadent 'Raw Nutella Cake' is rich and chocolatey, and sure to be an afternoon tea favourite with family and friends. Hazelnuts are an excellent source of beneficial monounsaturated fats including oleic and linoleic fatty acids, which help prevent cardiovascular disease by decreasing 'bad' LDL cholesterol and raise your 'good' HDL cholesterol. Hazelnuts are rich in dietary fibre and nutrients such as vitamin E, magnesium, zinc and folate. Raw cacao is chocolate in its natural unprocessed form. Its contains powerful antioxidants called phenols that help lower cholesterol levels and blood pressure. Cacao also contains theobromine that boosts endorphins, which are the brain’s pleasure chemicals - the same ones that are released when you are in love.


Raw Nutella Cake

1 1/4 cup coconut flakes
1/4 cup macadamia nuts
9 Medjool dates, deseeded

1 1/4 cup hazelnuts
1 1/4 cup coconut cream
1/3 cup maple syrup
1/4 cup cacao butter, melted
1/3 cup raw cacao powder
1 tsp vanilla bean paste

1/3 cup hazelnuts, roughly chopped
150g dark chocolate, melted


  1. Place base ingredients in your food processor and blend until well combined.
  2. Press mixture into a large cheese cake tin with removable base. Place in the freezer while you are making the filling
  3. Blend hazelnuts and coconut milk in your food processor for a couple of minutes then add the rest of the filling ingredients and blend well until you have a smooth consistency with no lumps.
  4. Pour filling mixture over base then put it back in the freezer for at least 3 hours to set.
  5. Before your ready to serve, top with roughly chopped hazelnuts and drizzle with chocolate. Leave your nutella cake out of the freezer for 10 minutes to soften slightly before serving.

TEA PAIRING: Our Bodhi Organic VitaliTEA goes beautifully with this Raw Nutella Cake.

Gluten-free Almond & Coconut Pancakes

These beautiful 'Gluten-free Almond & Coconut Pancakes' are so lovely and light and are free from any added sugars or grains. Made with almond meal these pancakes are rich in protein, calcium and beneficial monounsaturated fats to support healthy blood sugar levels, bone strength and heart health. Coconut flour contains very high levels of fibre, almost double that of wheat bran. Adding coconut flour to your diet can help reduce your risk of heart disease, lower cholesterol levels and help protect against cancer and type-2 diabetes. Bananas are one of the best sources of vitamin B6, which is needed by the body for a healthy nervous system. They also contain the amino acid tryptophan which is in charge of producing serotonin. Serotonin has a calming effect on the brain, acting as a mild sedative and helps us feel good during times of stress.

Gluten-free and dairy-free.

Gluten-free Almond & Coconut Pancakes

1/4 cup coconut flour

1 cup almond meal

2 large ripe bananas

4 organic eggs

1 tsp ground cinnamon

1 tsp baking powder (gluten-free)


Natural or coconut yoghurt

Bee pollen

Fruit (berries, banana, mango, passionfruit)


  1. Place all ingredients in your food processor and blend until well combined.
  2. Using a little coconut oil or olive oil in a saucepan over medium heat, pour your pancake mix using around 1/4 cup of mixture.
  3. Cook your pancakes for a few minutes each side, then stack, add topping and enjoy!!
  4. Also lovely drizzled with honey and a squeeze of lemon, or raspberry puree with coconut yoghurt.
  5. Makes around 10 pancakes.

TIP: To get nicely shaped pancakes try pouring your mixture into a plastic bag and snip the end with scissors, or use a pipping bag. Then you can pour evenly shaped pancakes.

TEA PAIRING: Our Bodhi Organic SereniTEA goes beautifully with these gluten-free almond & coconut pancakes.

Lime & Pistachio Cookies

These lovely zesty 'Lime & Pistachio Cookies' make a tasty tea-time treat. Pistachios are a good source of dietary fibre and act as a prebiotic, helping feed and enhance the growth of beneficial bacteria in the digestive tract. Almond meal is a great gluten-free alternative to regular flour. Almonds are rich in protein needed to repair and restore the body, along with help keep blood sugar levels balanced. Almonds also provide calcium for strong bones and heart healthy fats. Lime zest is jam-packed with flavonoids, which are compounds that act as powerful antioxidants in the body.

Gluten-free, dairy-free and vegan.

Lime & Pistachio Cookies

2 cups almond meal

3 Tbsp cold pressed coconut oil

1/4 cup coconut sugar (extra to sprinkle on top)

1/2 tsp vanilla paste

1 large lime (leave zest for decoration)

2 heap Tbsp roughly chopped pistachios (for topping)


  1. Preheat your oven to 160*C and line a baking tray with baking paper.
  2. Place almond meal, coconut oil, coconut sugar, vanilla, and 2 Tbsp of lime juice in your food processor and blend well.
  3. Using 1 Tbsp of mixture roll 12 cookies, place them on your tray and then flatten them with the back of a fork.
  4. Press pistachios into the top of your cookies and sprinkle with a little coconut sugar.
  5. Bake your cookies for 25-30 minutes, until they start to go golden brown.
  6. Allow to cool. Top with some lime zest and enjoy.

TEA PAIRING: Our Bodhi Organic ZesTEA goes perfectly with these Lime and Pistachio Cookies.

Passionfruit and Nectarine Almond Tart

This delightful gluten-free summer tart is filled with nourishing ingredients including almonds which are rich in protein to help keep your blood sugar levels balanced and sugar cravings at bay. Almonds are also a good source of bone strengthening calcium and zinc to help support healthy immune function. Nectarines and passionfruit are abundant in vitamin C and betacarotene, which is an important nutrients that helps the immune system fight off infections and reduces inflammation in the body. Vitamin C is also needed for adrenal health and is vital for collagen production in the skin.

Gluten-free and dairy-free.

Passionfruit and Nectarine Almond Tart

2 cups almond meal

2 Tbsp cold pressed coconut oil, softened

3 Tbsp coconut sugar

1 tsp cinnamon powder

1 organic egg

Pinch sea salt

5 medium nectarines, sliced

4 passionfruits

Natural or coconut yoghurt to serve


  1. Preheat your oven to 180*C. Cover a baking tray with baking paper.
  2. Place almond meal, coconut oil, coconut sugar, cinnamon, egg, and sea salt in your food processor and blend until well combined and your mixture forms balls.
  3. Between 2 pieces of baking paper roll out your pastry until it forms a 25cm circle.
  4. Cover your pastry with sliced nectarines, leaving a border around the edge to fold over.
  5. Sprinkle with a little coconut sugar and put in the oven for 30-35 minutes, until it starts to go golden brown.
  6. Leave your tart to cool a little then top with passionfruit.
  7. Delicious served with plain or coconut yoghurt.

TEA PAIRING: Our Bodhi Organic ZesTEA goes beautifully with this Passionfruit and Nectarine Almond. Tart

Passion fruit and nectarine tart

Mini Fruit Cakes with Cashew Cream

This is a great healthy alternative to traditional fruit cake which is high in added sugars and fat. This cake is an excellent source of dietary fibre, important for keeping cholesterol levels in check, and it promotes better digestive function and lowers your risk of bowel cancer. Mangoes are full of beta-carotene, which is converted to vitamin A in the body, to boost immunity and vision and improve the health of your skin.


Mini Fruit Cakes with Cashew Cream

375g mixed sun-dried fruit (date, apple, pear, apricot, sultanas)
425g can mangoes, diced (in natural juice) – keep the juice
1 tablespoon baking powder
¼ teaspoon baking soda
1¼ cups organic wholemeal flour
1 teaspoon allspice
2 organic eggs, lightly beaten
½ cup almond flakes
½ cup crushed walnuts

Cashew nut cream:
1 cup raw cashew nuts, soaked overnight in water
¼ cup coconut milk
½ tsp vanilla bean extract
1 heap tsp raw honey or maple syrup

12 cherries


  1. Soak the cashew nuts in water overnight. This will make them soft and easy to blend into cream as well as activating them so they are easier to digest and their nutrients easier for the body to assimilate.
  2. Preheat your oven to 180*C and lightly grease a 6 hole muffin tin. Place a cut out circle of baking paper in the centre of each.
  3. In saucepan over medium heat, add mango with juice and dried fruit. Cook for 5 minutes, stirring frequently.
  4. Place flour, baking powder, baking soda and all spice in a large bowl and combine well.
  5. Mix lightly beaten eggs through dry mixture, until well combined. Then mix through fruit and almonds and walnuts.
  6. Pour mixture into muffin holes and bake for around 30-35 minutes.
  7. While your cakes are cooking start making your cashew cream. Drain your cashew nuts and place them in your food processor, with coconut milk, vanilla and honey, and blend until you have a creamy and smooth consistency.
  8. When your cakes are cooked an inserted skewer should come out cleanly from the centre. Take them out of the oven and cover with foil and allow them to cool completely. Once cooled run a knife around the outside of your cakes and remove from tins, turning them upside down on a plate ready for decorating.
  9. Top your fruit cakes with a good spoonful of cashew nut cream and a cherry.
    Makes 12 mini fruit cakes.

TEA PAIRING: These Mini Fruit Cakes with Cashew Cream pair perfectly with our Bodhi Organic ZesTEA.