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Makes 12 Ingredients: Base 1 and 1/4 cups Almonds 1/4 cup Lotus Organic Brown Linseed 1/2 cup pitted medjool dates (plus one or 2 extra if needed) 1/2 cup peanuts (dry toasted, optional, as mentioned above) Caramel layer 1/4 cup organic peanut butter 1/4 cup tahini 1/4 cup melted Global Organics Coconut Oil 1/2 cup maple syrup Pinch sea salt Cacao layer 1/2 cup Global Organics Coconut oil, melted 1/4 cup maple syrup 1/4 cup Lotus Organic Raw Cacao Powder Method: Melt the coconut oil first so it has time to cool. Pulse the almonds and Lotus Organic Brown Flaxseeds in a food processor until it resembles coarse breadcrumbs. Add the dates and pulse again until the mixture becomes sticky and comes together. Line a square cake tin with baking paper and press the mixture into the tin. Scatter some peanuts over the top of the base and press them in so they’re sitting into the base. To make the caramel, place all of

Serves: ­4   Ingredients: 1/3 cup Lotus Coconut Sugar 1 teaspoon Lotus Apple Cider Vinegar 1/3 cup Lotus Xylitol 3 organic egg whites Whipped cream, mint leaves and fresh or defrosted berries to serve   Method: Preheat oven to 120ºC. Using an electric mixer, whisk egg whites and vinegar for 5 minutes or until soft peaks form. Gradually add coconut sugar and xylitol and whisk until the mixture is thick and firm. Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Using a spoon, press down on the centre of the meringue to create a hollow dip. Bake for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside. Store in an airtight container for up to 2 weeks. For festive flair, choose red and green garnishes.

Ingredients: 1 large banana 2 eggs 1 tsp Lotus Matcha Powder 2-3 tbs Coconut Flour (depending on size of banana and eggs will determine how much flour to add to get the desired consistency) Coconut oil for cooking   Method: Combine all ingredients, if consistency is too runny add more coconut flour Cook on low-medium heat   Suggested toppings: Blueberry chia jam (heat up frozen berries and combine with chia seeds) Strawberries Blueberries Desiccated coconut

Serves: 4   Ingredients: 1 tablespoon Lotus Organic Cocoa Powder 1 cup Lotus Organic Rapadura Sugar 1 tablespoon Lotus Organic Choc Bits 3 organic egg whites     Method: Preheat oven to 120ºC. Using an electric mixer, whisk egg whites for 5 minutes or until they form soft peaks. Gradually add sugar and whisk until the mixture is thick and firm. Add cocoa and whisk gently to combine, then fold in choc bits. Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Place meringues into the oven for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside the oven. Store meringues in an airtight container for up to 2 weeks.  

Serves: 3 cups   Ingredients: ⅓ cup Lotus Savoury Yeast Flakes (or a touch more if you like the flavour) 2 large white potatoes (peeled and diced into chunks) 1 large carrot (peeled and diced into chunks) 1 clove of garlic ½ white onion ⅓ cup of water ¼ cup of olive oil + extra tablespoon for sautéing Pinch of paprika (if desired) 5 tsp salt Pepper to taste 1 Tbsp lemon juice   Method: Prepare Thermomix bowl with enough water for steaming (usually 2 cups) Place potato and carrot chunks into the Thermomix steamer and steam on Varoma setting for 15 minutes or until tender. Set aside and dry out the Thermomix bowl. Blitz the garlic glove by dropping into Thermomix bowl while running at Speed 8. Add onion and blitz further for a few seconds. Scrape down. Add one tablespoon of olive oil to the bowl and sauté garlic and onion with 100C, Speed 1 for 5

Ingredients 2 large avocados (peeled, pitted and halved) 1/3 cup Lotus Organic Raw Honey ½ cup Lotus Cacao Powder Raw Organic ¼ cup Coconut Milk 1/8 tsp Lotus Sea Salt Fine Instructions Add all of food processor or blender and process until completely smooth Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve Serve with grated dark chocolate and/or coconut whipped cream