Choc-hazelnut and banana French toast 

Serves: 2

- 2 eggs
- 2 tablespoons honey of choice
- 16 thin bread slices of your choice (wholemeal etc)
- ⅓ cup chocolate-hazelnut spread
- 1 banana, thinly sliced
- 2 tablespoons oil of choice
- 1 ½ tablespoons Beauty Blend

1. Place the Beauty Blend and eggs in a bowl and whisk until combined.
2. Spread each bread slice with 1 teaspoon of the chocolate-hazelnut spread and top the slices with banana.
3. Heat a large non-stick frying pan over medium heat and add the oil.
4. Dip half the bread into the egg mixture and fry for 1-2 minutes or until golden brown.
   Set aside and keep warm.
5. Repeat the dipping and cooking process with remaining bread slices.
6. Dust with extra Beauty Blend to serve.

Banana cookies 

- 3 bananas
- 2 cups rolled oats
- 1 cup dates, pitted and chopped
- ⅓ cup oil of choice
- 1 teaspoon vanilla extract
- 2 tablespoons Beauty Blend

1. Preheat oven to 175 C (350 F)
2. In a large bowl, mash the bananas.
3. Stir in oats, dates, oil, vanilla and Beauty Blend and mix well.
4. Allow to sit for 15 minutes and drop by teaspoonfuls onto an ungreased cookie sheets.
5. Bake for 20 minutes in the oven, or until lightly brown.

Mango and Coconut Chia Seed pudding  

Serves: 2

- ½ cup coconut milk
- ½ cup almond milk
- 2 tablespoons chia seeds
- 1 tablespoon shredded coconut
- ¾ cup fresh mango, chopped and peeled
- Honey to taste
- 1 teaspoon lime zest for garnish
- 1 tablespoon Beauty Blend

- Add coconut milk and almond milk to a jar and shake until thoroughly combined.
- Add chia seeds, shredded coconut and Beauty Blend, shake well.
- Add chopped mango and refrigerate immediately.
- Add honey or other sweetener to taste
- Refrigerate for 5 - 6 hours and then shake again to distribute the chia seeds. Refrigerate again for 24 hours or until there is a pudding-like consistency.
- Top with extra shredded mango, shredded coconut, and 1 teaspoon of lime zest if desired.

Vegan Chai Coconut Popsicles  

Serves: 10

- 4 cups almond milk
- 3 chai tea bags
- 2 teaspoons cinnamon
- ¼ teaspoon cardamom
- 1.2 cup coconut sugar
- 2 cups coconut cream
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate
- 1 teaspoon coconut oil
- ¼ cup almonds, crushed
- 2 tablespoons Beauty Blend

1) Head the almond milk in a small saucepan over medium heat and steep the chai tea bags in the almond milk for 10-15 minutes for a strong flavour.
2) Mix in cinnamon, cardamom, coconut sugar, coconut cream, vanilla and Beauty Blend until everything is dissolved and creamy. Cool for 10 minutes.
3) Prepare the popsicle molds and sticks by sitting the sticks in a warm water bath.
4) Once the chai coconut liquid is cool, pour into molds until level with the top. Place the lid on and insert popsicle sticks.
5) Freeze for at least 6 hours or overnight.
6) To remove popsicles from molds once frozen, run the bottom of the mold under warm water for 30 seconds. Allow it to sit and loosen for about 2 - 3 minutes.
7) While the molds are thawing, melt the chocolate and coconut oil together in a small heatproof bowl.
8) When ready to remove the popsicles, gently pull upward to get a clean, neat popsicle. Lay them on parchment paper and liberally drizzle melted chocolate to cover the popsicles.
9) Sprinkle with crushed almonds.

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