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Ingredients:

• 2 bananas, peeled, sliced and frozen
• 1 cup almond milk (or more to thin as desired)
• 3/4 cup ice
• 1/4 cup Ambrosia Crunchy Peanut Butter
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract

Method:

Add all ingredients to a blender a process until smooth. Serve immediately.

Ingredients:

• 2 cups whole almonds
• 1/4 cup Lotus Organic Coconut Sugar
• 1 1/2 tsp Lotus Coarse Sea Salt
• 3 tbs Ambrosia Organic Honey
• 3 tbs water
• 1 tbs Global Organics Coconut Oil

Method:

1. Spread almonds on a baking sheet in a single layer. Heat oven to 350 degrees and bake for 12-15 minutes, stirring occasionally. Almonds should be lightly toasted when removed from oven.

1. While almonds are baking, combine Lotus Organic Coconut Sugar and the Lotus Coarse Sea Salt together in a separate bowl.

1. In a saucepan, combine Ambrosia Organic Honey, water, and Global Organics Coconut Oil. Bring to a boil. Add the toasted almonds and stir until almonds have absorbed most of the liquid and the remaining is a little thinner than syrup.

1. Transfer coated almonds to a large mixing bowl. Add 2 tbs of the sugar/salt mixture and stir to combine.

1. Sprinkle remaining salt/sugar mixture over the top and allow to cool before breaking apart.

1. Store in an airtight jar & decorate for the perfect DIY gift!

Ingredients:

• 1/3 cup Ambrosia Organic Honey
• Olive oil
• Freshly ground salt and pepper
• Italian herbs to garnish
• Pumpkin
• Sweet potato
• Potato
• Carrot
• Beetroot
• Spanish onion

Method:

• Preheat oven to 180°C
• Wash all vegetables and slice onions into quarters and other vegetables into chunks.
• Place vegetables onto an oven tray in a single layer and drizzle with olive oil and Ambrosia Organic Honey
• Add salt, pepper an italian herbs on top to season
• Cook for 45-50mins being sure to turn vegetables over to reglaze as required.

Ingredients:

• 1 cup almond milk
• 1 tbs maple syrup
• 1 tbs Lotus Cacao Powder
• 1 tbs Ambrosia Smooth Peanut Butter
• Pinch salt
• Pinch cinnamon

Method:

Place all ingredients in blender and process until smooth. Warm in saucepan over medium heat, stirring with a wooden spoon.

Dust with cinnamon and a generous dollop of peanut butter.

Serving suggestion: Top with marshmallows

Ingredients:

• 1/2 cup coconut milk
• 1 tbs Ambrosia Organic Honey
• 2 tsp ground cinnamon
• 1 & 1/2 tsp ground turmeric
• 1 tsp ground ginger
• 1/4 tsp ground clove powder
• 1/8 tsp all spice
• 1/2 cup rice milk
• 1/2 ground cardamom
• 1 tsp vanilla extract

Method:

1. On a low-medium heat, combine all ingredients in a saucepan. Stir for 5 minutes then using a sieve, pour chai mixture into a mug. Serve

Makes: 12

Ingredients:

• 1/2 cup bittersweet chocolate chips, melted.
• 3/4 cup Ambrosia Peanut Butter
• 1/2 cup Ambrosia Organic Honey
• 4 cups Rice crispy cereal (preferably brown rice)
• Mini eggs or your choice of Easter treats

Method: In a large bowl, mix together the melted chocolate, Ambrosia Peanut Butter and Ambrosia Organic Honey. Add in the cereal and mix well. Spoon mixture into patty cases, leaving a well in the centre for the mini eggs. Decorate with mini eggs and place into freezer for 15-20mins to set.

Serves: 10

Ingredients:

1/3 cup Ambrosia Organic Honey

100g dried blueberries or berry of choice

1 cup pepitas

1 cup puffed brown rice

1/2 cup traditional rolled oats

1/4 cup dark chocolate chips

1 cup medjool dates, pited and chopped

Method:

Line an 8x8 inch square tin with plastic wrap and set aside. Blend dates in a food processor to small pieces. Warm honey over low heat and pour over puffed brown rice, rolled oats, choc chips, blueberries and dates in mixing bowl. Pour mixture into tin and press down to even surface. Cover with cling wrap to set in a refrigerator for 20 minutes. Remove from tin and cut into 10 bars.

Serves: 12

Ingredients:

1/2 cup Ambrosia Organic Peanut Butter

1 can chickpeas, rinsed

2 tsp natural vanilla extract

1/4 cup rice malt syrup

2 tbsp coconut sugar

1 tsp baking powder

2 tbsp raw cacao powder

Pinch of sea salt

Method:

Preheat oven to 180⁰C. Combine all ingredients in a food processor and process until smooth. Put the dough into a lines brownie tin. Bake for 20-25 minutes until slightly browned at the edge. Remove from the oven and allow to cool. Store in an airtight container for up to one week.

Serves: 20

Ingredients:

1 tbsp Ambrosia Organic Honey

5 cups cornflakes

120g butter

1/3 cup caster sugar

200g block milk chocolate, melted

Method:

Preheat oven to 180⁰C. Line a muffin tin with pan pans. Place cornflakes in a large bowl. Combine butter, honey and sugar in a saucepan over medium heat. Cook for 5 minutes or until smooth and well combined. Increase to high heat and bring to boil. Remove from heat and add to cornflakes bowl. Mix well until combined. Spoon mixture into each patty pan. Bake for 10 minutes or until golden. Leave to cool. Line a tray with baking paper. Dip honey joy bases into melted chocolate. Place chocolate side down onto the tray. Leave to set.