What's New

Our chicky-babe Sarah as seen on ABC

12-Jan-2016

Check out our lovely Sarah in a feature by ABC Tropical North Rural Reporter David Sparkes about the United Nations delaration of 2016 as the Year..

Bees Wax Candles and Skin Balms

03-Dec-2015

Bee-cause we love Bees! And our planet. And providing you with bee-autiful products that don't cost the earth...100% Austra..
Read More
No events found.

Raw Spiced Tarts




Enjoy a healthier, superfood take on the classic Fruit Mince Pie this festive season. Spicy fruit on top of cashew caramel, all held together in a little cup of sweet buckwheat heaven. Yum! Recipe care of Meaghan Tarrant and Loving Earth.

ingredients

1 cup of Caramelised Buckinis
10 dates, pitted
½ a cup of Raw Cashews
½ cup of Inca Berries
½ cup of White Mulberries
1 tsp each of ginger, cinnamon, Vanilla
1 star anise
1 cup of Walnuts
50g of Mylk Chocolate (optional)

method

  • Line or grease a muffin tin and set aside
  • In a food processor or high speed blender blend 5 of your dates and the caramelised buckinis until sticky
  • Place a tablespoon into the muffin moulds an press to form a mini tart shape, let set in the fridge or freezer
  • Blend the remaining dates and cashews in a food processor until smooth
  • Place a teaspoon of this into the tarts cases and smooth out to the edges
  • Place the mulberries and inca berries into a bowl and top with your spices. Cover with boiling water and let sit for about 15 minutes to plump up, drain
  • Arrange the dried fruits and nuts on top of the caramel and drizzle with some melted raw chocolate if desired!