Category Archives: Desserts

Mini Berry Tarts







1/2 cup of butter or *coconut oil, melted
250 grams of almond meal or ground almonds
1 tablespoon of raw honey
1 tablespoon of Bestow Be Cleansed (optional)
Coconut custard (see below)
Fruit topping
You can use any sliced fresh fruit or berries. We have used
frozen berries that have been thawed.
Makes 8 tarts.
Preheat oven to 180 degrees Celsius.
Make the coconut custard (see below)
Mix all the ingredients together, line 8 mini tart tins with
 baking paper and press a tablespoonful of the base
mixture into each one. Spread the mixture evenly around
the sides and the base.
Prick with a fork a few times and bake in the oven for
ten minutes or until golden brown.
Remove from the oven, cool completely then remove from
the tins.
Fill the cooled tart shells with coconut custard, cover with fruit,
dust with coconut flour (optional) and
sprinkle with chopped pistachios (optional).
*For a dairy free option use coconut oil.
Coconut Custard
3 eggs
300ml of coconut cream
1 teaspoon of vanilla paste or 1 vanilla pod, scraped
2 tablespoons of coconut sugar
Whisk the three eggs together in a large bowl.
In a medium saucepan and over a moderate temperature,
heat the cream, vanilla paste and coconut sugar.
Stir constantly so that the cream does not burn or boil.
When it is frothy and close to a simmer remove from
the heat.
Very slowly add the cream mixture to the eggs while constantly
whisking. When it is all combined place
back on a low heat.
Keep stirring constantly, the mixture will take about 10
minutes to thicken. It’s important that it doesn’t  boil.
 as it will then curdle. You should now have a lovely velvet
coconut, caramel custard.
For a thicker custard you can add a teaspoon of cornflour
 mixed with a little water, and heat for a few more

Easy Paleo Baklava Bars

Paleo Baklava Bars

This is not wrapped in pastry but still tastes good with this mix of toasted nuts and honey.

Baklava Bars








¼ cup honey

¼ cup tahini or almond butter

½ cup almond meal

1 dash cinnamon

2 tbsp coconut flour

1/8 tsp salt

1tsp vanilla extract

1 1/2 tbsp coconut oil

½ cup hazelnuts

½ cup walnuts


  1. Chop nuts place in pan with almond meal, coconut oil, and salt until lightly toasted. Mix in honey until it bubbles, then remove from heat and let cool for 5 mins.
  2. Next place nut mixture into a bowl and mix in almond butter or tahini extract and coconut flour.
  3. Spread and flatten into 8×8 dish to cool.
  4. Refrigerate or freeze for 30 mins.
  5. Cut into squares.


I store mine in the freezer and nuts can be varied. Pecan, pistachio and macadamia nuts are all nice. Choose your combination.


Recipe thanks to


Paleo Lemon Cake

Paleo Lemon Cake with Coconut Butter Glaze

If you like the taste of lemon, this is for you, it is very ease and rather delicious. My tip here is just make sure you really sift and blend flours together before adding to the liquid mixture.

Paleo Lemon Cake








Preheat oven to 180deg C and line a loaf tin.

  • Ingredients
  • 5 eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/3 cup lemon juice
  • zest of 1 lemon
  • 1/2 cup plus 1 Tablespoon coconut flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1/3 cup coconut butter, for glaze
  • 2 tablespoons maple syrup, for glaze
  • 2 tablespoons lemon juice for glaze
  1. In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice and lemon zest.
  2. Add the coconut flour, tapioca starch, baking soda and salt. Mix well.
  3. Transfer to prepared loaf tin. Bake for 40 mins or until a toothpick inserted in centre of cake comes out clean
  4. Cool completely before glazing.
  5. In a small bowl mix together the coconut butter, maple syrup and lemon juice for the glaze. I placed the bowl over hot water and this brought it together nicely.
  6. Spread on cake.

Coconut butter is very easy to make if you have a high powered blender or can be bought premade.

Here is the recipe from my Quirky Cooking book by Jo Whitton

  1. Place 400g desiccated coconut into high powered blender.  Process for at least 2 minutes scraping down sides of bowl.
  2. Add melted coconut oil very slowly for another minute gradually increasing speed until you have achieved a smooth consistency.
  3. Store in jar, will go solid when kept in fridge.







Healthy Anzac Cookies

Healthy Anzac Cookies

This recipe I know you will love, it comes from our Bestow Treats 2 Journal by Janine Tait & Sheryl Nicholson.

Anzac biscuits








Preheat oven to 160 degrees Celsius and line a large baking tray with baking paper.

Makes 24 cookies.

  • 2 cups of almond meal
  • 1 cup of silvered almonds
  • 1 cup of macadamia nuts, chopped finely
  • 2 cups of coconut, desiccated
  • 1 teaspoon of vanilla extract
  • 3/4 cup of rice malt syrup (or honey)
  • 1/2 cup of coconut oil, melted
  • 1 teaspoon of baking soda

Combine almond meal, slivered almonds, macadamia nuts, desiccated coconut and vanilla extract in a bowl and mix well. Place rice malt syrup and coconut oil into small bowl and mix.  Add baking soda and stir well until dissolved. Pour liquid into dry ingredients and mix together until well combined.

Shape a tablespoonful of the mixture into a ball. They will be quite sticky so to press them flat, cover the bottom of a jar with glad wrap and press firmly down on to the cookie mixture ball until you have a nice flat shape. Place on the baking tray.

Bake for 10 minutes or until golden – make sure you keep an eye on your cookies as they brown quite quickly. The biscuits will be very soft when they  come out of the oven so leave to cool for ten minutes before transferring biscuits to cooling rack to harden.

Muesli Bars

Muesli Bars

Muesli Bars








  • 3/4 cup almond meal
  • 1 cup desiccated coconut
  • 1/2 cup flaked almonds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon water
  • 1/4 cup maple syrup or sweetener of choice ( this quantity can also be reduced)
  • 1/4 cup sultanas
  • 3 medjool dates, pitted and chopped roughly


  • Preheat oven to 150 degrees C
  • Line a square 8x8inch tray with baking paper
  • In a small pot gently warm the coconut oil and maple syrup until it as melted and combined
  • Add the water and baking powder and mix together with a fork or whisk
  • In a bowl add the rest of the ingredients and mix in the coconut oil and maple syrup mixture
  • Press the mixture into the lined tin and cut into bars
  • Place into the oven and bake for approx. 45 mins until golden brown.  I like mine really golden and crunchy so baked them a little longer
  • Remove from the oven and allow to cool for 15 mins in the tray then transfer to a cooling rack.


Walnuts and Brownie Slice Recipe

Walnuts – Pure Brain Food!

I love browsing through Don Tolman’s Encyclopedia of Whole Food Medicine, it is beautifully illustrated and packed full of interesting information and today the book opened up at walnuts.  Gathering walnuts of late myself I thought I would share the information and finish with a recipe, of course !

Walnuts 1







Choosing 1/4 cup of walnuts for a snack can give you both omega 6 and omega 3 fatty acids .  Approximately 95% of your daily omega 3 requirements.  These brain-friendly nuts are also full of B vitamins, which are particularly great for your skin. B vitamins help with stress management,  mood and prevent skin disorders, keeping those wrinkles and fine lines at bay.

Walnuts also offer protein, fiber, magnesium, manganese and copper. Just make sure the label does read UNREFINED or you can assume that it has been through some kind of chemical process that makes it worse for your health.

I choose to activate nuts and seeds now  before using. The reason being once soaked in water and salt for a period of time it starts off the germination or sprouting process then dehydrated or placed on an oven tray at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds, this also helps enhance their digestibility. Do check soaking times this can vary according to the type of nut or seed.

This recipe is devine!! It is from our Bestow Treats 2 recipe book by Janine Tait and Sheryl Nicholson. I love the combination of walnuts and avocado, in fact I didn’t have any pecans nuts so just increased the walnuts and replaced the cacao with carob. Give it go.

BROWNIE SLICE -with chocolate topping


1/2 cup pecans, 1/2 cup walnuts, 2 tablespoons of cacao powder, 1/2 cup shredded coconut, 2  tablespoons chia seeds, 1 cup medjool dates, pitted, 1/4 teaspoon sea salt

Add all the ingredients to a food processor and blend well.  Press into a baking paper lined square tin and refrigerate for 30 minutes.


1 small ripe avocado, 2 tablespoons of 100% organic maple syrup, 2 tablespoons coconut oil, melted, 2 teaspoons of Bestow Beauty Powder, 1 teaspoon of cacao nibs, 1 tablespoon walnuts, finely chopped

Using a stick blender, process avocado, maple syrup, cacao powder, coconut oil and Bestow Beauty Powder to a smooth consistency. Spread over the base in a thick layer and sprinkle with cacao nibs and finely chopped walnuts.

Store in the refrigerator and can be frozen.








Choosing 1/4 cup of walnuts for a snack gives you both omega 6 and omega 3 fatty acids. Approximately 95% of your daily omega 3 requirements.   These brain-friendly nuts are also full of B vitamiins, which are particularly great for you skin. B vitamiins help with stress management and mood, and prevent skin disorders. In turn, keep those wrinkles and fine lines at bay.

They also offer

Kumara and Boysenberry Cake – Gluten Free









3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free)

Recipe from our Bestow Treats Book 2


Chocolate Walnut Fudge









Chocolate Walnut Fudge

1/2 cup coconut oil, liquefied

1/4 cup almond butter or nut butter of  choice

1/2 cup cocoa powder

1/2 cup pure maple syrup

1 Tbsp. pure vanilla extract

pinch of sea salt

3/4 cup raw walnuts, roughly chopped


1. With electric beaters, beat together the coconut oil and almond butter.

2. Sift in the cocoa powder and beat again until  combined.

3. Pour in the maple syrup, vanilla and salt and beat until smooth

4. Stir in the walnuts.

5. Line a loaf pan with a piece of parchments paper or you can use chocolate moulds. Scoop the chocolate mixture into the pan and spread out until even.

6. Freeze uncovered for about 1 hour or until solid. Slice into small squares and enjoy!

These fudge squares contain coconut oil, which is nature’s richest source of medium-chain fatty acids (unlike most oils which are made of long-chain fatty acids which are difficult for the body to break down and thus strain the digestive system and causes the body to store fat).

The medium-chain fatty acids are easily digested by your body and sent directly to your liver where they are converted to energy rather than being stored as fat – so coconut oil can actually help stimulate your body’s metabolism.


Feijoa Bliss Balls

Blueberry BlissballsFeijoa Bliss Balls

Do you have feijoas in abundance ?

This is very easy to prepare and can either be stored in the fridge or freezer and great when you feel in need of a treat. Enjoy!




1 cup raw cashews
1 cup desiccated coconut, plus extra to coat the balls
zest of 1 lemon
1 teaspoon pure vanilla essence
2 tablespoons firm honey
1 cup unfrozen or fresh  feijoas
2 teaspoons coconut oil
pinch of salt

1. Place all ingredients (apart from the extra coconut) in a food processor and blitz until the mixture comes together and is smooth.

2. Place extra coconut in a bowl.  Take about a tablespoon of the mixture at a time and roll into balls, then coat in coconut.

Place in fridge or freeze.