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

Ingredients 2 cups Vanilla Unsweetened Almond Milk 1 ripe avocado (peeled, pitted and chopped) ¼ cup maple syrup 2 tsp Lotus Matcha Powder 1 tsp vanilla bean powder or 2 tsp of pure vanilla extract Method: In a blender, puree all ingredients until smooth Pour the mixture into your icypole moulds to freeze. Tap the moulds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles Insert wooden icypole sticks. Freeze until icypoles are solid and totally frozen (4-6 hours or preferably overnight) Just before serving, briefly run moulds under hot water to release icypoles

Ingredients: 1 ¾ cup Lotus Almond Meal 2 eggs (whisked) ½ tsp Lotus Sea Salt Fine 1 tsp vanilla ½ tsp cinnamon ¼ tsp Nutmeg ⅔ cup Almond Milk or Coconut Milk   Method: Whisk the eggs in a small mixing bowl. Add almond meal, salt, cinnamon, nutmeg, and vanilla Add almond milk and whisk until well combined Heat saucepan to medium-high. Scoop 1-2 tbsp (depending on preference of pancake size) of the batter at a time onto saucepan, leaving enough space between pancakes to flip them. Cook for about 2 minutes on the first side, flip, and cook for about 2 minutes on the other side. Remove pancakes from saucepan and top with fresh fruit and coconut yoghurt.

Ingredients: 12 Medjool dates 1 cup almond meal 1/2 cup shredded coconut, plus 1/3 cup extra for rolling 1/3 cup coconut oil 1/3 cup carob powder 1 tablespoon chia seeds Method: Place dates in a medium bowl and cover with warm water. Stand for 1 hour. Drain and discard seeds. Process dates, almond meal, shredded coconut, coconut oil, carob powder and chia seeds until mixture comes together in a food processor. Place remaining coconut in a shallow dish. Roll level tablespoons of mixture into balls. Roll in coconut to coat. Refrigerate until set (approx. 2-3 hours).

Ingredients: 1 tsp Lotus Organic Matcha Powder 250mL soy milk Ice cubes (to serve) Boiling water ½ tsp Lotus Agave Light Syrup   Method: Sift matcha into a glass and dissolve with a bit of warm water and sweetener Fill the glass with ice cubes Pour in soy milk Stir until combined and enjoy

Ingredients: 1 cup Lotus Organic Couscous 1/2 cup dried cranberries 1 cup boiling water 2 tablespoons fresh lime juice 100g feta, crumbled 2 shallots (ends trimmed and thinly sliced) 1/3 cup pistachio kernels (coarsely chopped) 1/3 cup chopped fresh continental parsley 1/4 cup chopped fresh mint 4 red capsicums (halved lengthways and seeded) 2 tablespoons olive oil Tzatziki (to serve) Fresh mint leaves (to serve)   Method: Preheat oven to 200°C Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined Divide the couscous mixture among capsicum halves Place in a large roasting pan and drizzle over the oil Bake for 30-35 minutes or until the capsicum is tender Top each capsicum half with tzatziki and mint leaves and