In need of some weekend baking inspiration?? Try our Lemon Berry Cashew Cheesecake, recipe below! ______________________________________ LEMON BERRY CASHEW CHEESECAKE ______________________________________ INGREDIENTS 1 cup Tasti Almonds 1 cup Tasti Desiccated Coconut 15 Tasti Dates, deseeded 2 Tbsp + ⅓ cup melted coconut oil 2 cups Tasti Natural Cashews, soaked in water overnight ½ cup + 1 Tbsp maple syrup ¾ cup coconut milk 1 tsp vanilla extract Zest and juice of 1 large lemon 1 cup fresh or frozen berries of your choice 1 tsp cornflour Toasted coconut chips, to garnish METHOD 1. In a food processor, combine the almonds and desiccated coconut then pulse until the almonds and roughly chopped. Add the dates and 2 Tbsp coconut oil, then process until it reaches a sandy consistency. 2. Transfer the mixture into a lined 22cm round cake tin, then press evenly into the base of the tin. 3. To make the filling, place the soaked cashews, remaining coconut oil, ½ cup maple syrup, coconut milk, vanilla, lemon zest and juice into a clean food processor or blender. Blend until completely smooth. 4. Pour the cheesecake filling over the cheesecake base, then carefully place into the freezer. Leave to freeze for a minimum of 3 hours, ideally overnight. 5. To make the berry topping, place the berries, remaining maple syrup and 2 Tbsp water into a saucepan. Place over a low to medium heat, and cook while stirring for 5-6 minutes or until the berries have broken down and become saucy. 6. Stir together 1 Tbsp of water with the cornflour to make a slurry, then stir into the cooked berries and cook for 1-2 minutes or until thickened. Transfer to a bowl and refrigerate until cool. 7. To serve the cheesecake, remove from the freezer and release from the cake tin. Place onto a serving plate, and leave to soften in the fridge for 1-2 hours. Once defrosted, slice into pieces and drizzle over the berry sauce. Garnish with toasted coconut flakes and serve immediately. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustralia/ https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

A delicious snack, breakfast, or dessert full of sweet, caramely dates and toasty pecans. _______________________________ OATY PECAN AND DATE SLICE _______________________________ INGREDIENTS 3 cups Tasti Dates, deseeded and roughly chopped ¼ cup maple syrup 1 tsp vanilla extract 180g butter, softened ¾ cup soft brown sugar 1 ½ cups plain flour ½ tsp baking soda 1 ½ cups rolled oats 1 cup + ¼ cup Tasti Pecans METHOD 1. In a saucepan, combine the chopped dates, maple syrup, vanilla extract and 1 ¼ cups of warm water with a pinch of salt. Place over a medium heat, and cook while stirring for 5-10 minutes or until the dates have cooked down and the mixture has thickened. Set aside to cool. 2. Preheat your oven to 190 degrees celsius fan bake. To make the oaty base mixture, cream together the butter and brown sugar in a mixing bowl. Add the flour, baking soda, rolled oats, and mix until just combined. 3. Line a rectangular slice tin, then press half of the base mixture into the tin. Stir 1 cup of pecans into the cooled date mixture, then spoon over the oaty base and spread evenly. 4. Sprinkle the remaining base over the top of the dates, leaving in bigger pieces to create a crumble topping. Roughly chop the remaining pecans, and sprinkle over the topping. Place into the oven to bake for 20-30 minutes, or until the base is golden brown. 5. Leave to cool for 30 minutes before removing from the tin, and leave to cool completely before cutting into squares. Enjoy or store in an airtight container for up to 4 days. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

Try our delicious White Chocolate, Pear & Macadamia Cookies 🍪. They taste even better with a glass of milk!🥛 ____________________________________________________ WHITE CHOCOLATE, PEAR & MACADAMIA COOKIES ____________________________________________________ INGREDIENTS 160g butter, softened 1 cup soft brown sugar ½ cup caster sugar 1 tsp vanilla extract 2 eggs 2 ½ cups plain flour 1 tsp baking soda ½ tsp salt 1 cup Tasti Macadamias, chopped 250g white chocolate, cut into chunks ⅓ cup Tasti dried pears, diced METHOD 1. In a bowl, cream together the butter, brown sugar, caster sugar and vanilla until light and creamy. Add the eggs one at a time, and mix until fully incorporated. 2. Sieve the flour, baking soda and salt into the butter mixture, and mix until a soft dough forms. Add the chopped macadamias, chocolate and pears to the cookie dough, then fold through until completely combined. Cover the cookie dough, and place into the fridge to chill for 1 hour. 3. Preheat your oven to 170 degrees celsius fan bake. Once chilled, spoon heaped tablespoons of the dough onto lined baking trays; leaving a 10cm space between each spoonful. 4. Place into the oven and bake for 10-12 minutes, or until the cookies heave spread and are lightly golden brown on the edges. Leave to cool for 5 minutes on the trays, before transferring to a wire rack to cool completely. 5. Keep stored in an airtight container for up to 4 days or enjoy immediately. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

Our Moroccan parsnip and walnut dish is a delicious gluten free couscous alternative. Serve as a tasty side, or with haloumi, chicken or grilled broccoli for a more complete meal. Serves: 4 - 5 Pre time: 10 minutes No cook time Ingredients ● 1 cup Tasti Walnuts ● 4 large parsnips (approximately 300g) peeled and roughly chopped ● 2 tsp ground cumin ● 1 tsp sumac ● 1 garlic clove ● Handful of fresh herbs (mint, parsley, basil, coriander), finely chopped ● 6 Tasti Ready to Eat Dates, roughly chopped ● ¼ cup Tasti Dried Apricots, roughly chopped ● 2 Tbsp olive oil ● Juice of ½ a lemon ● Salt and pepper to taste Method 1. Blitz walnuts, parsnips, garlic, cumin and sumac in a food processor to create a cous cous consistency. 2. Pour into a large bowl, then add dried fruit and herbs. Season well, then dress with the olive oil and lemon juice. Toss well. 3. Serve as a side salad, or with fried haloumi, rocket and sliced red onion for a more substantial vegetarian meal. . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

Consider preparing these Crispy Granola Breakfast Parfaits several at one time, as the they will keep in the refrigerator for up to three days - perfect for breakfast on-the-go or as a pre-prepared afternoon snack! ________________________________________ CRISPY GRANOLA BREAKFAST PARFAIT ________________________________________ INGREDIENTS (serves 6) 1 cup rolled oats ½ cup Tasti sliced almonds ½ cup Tasti coconut chips ¼ cup Tasti pumpkin seeds 2 Tbsp Tasti hemp seeds ¼ cup melted coconut oil ¼ cup honey or maple syrup 1 tsp vanilla extract 2 cups yoghurt of your choice 2 sliced bananas 1 cup fresh seasonal fruit, sliced METHOD 1. Preheat your oven to 160 degrees celsius fan bake. In a bowl, combine the rolled oats, sliced almonds, coconut chips, pumpkin seeds and hemp seeds. 2. Stir to combine, then add the coconut oil, maple syrup, vanilla extract and a pinch of salt. Mix until fully incorporated, then scatter onto a lined baking tray. 3. Place into the oven and bake for 15-20 minutes, stirring halfway through, or until golden brown and crisp. Set aside to set and cool completely. 4. To assemble the parfaits, spoon half of the yoghurt amongst 6 glasses. Top with half of the sliced banana and fruit, then top with half of the granola. Repeat to create another layer, then serve immediately. 5. To store the granola, keep in an airtight container for up to 7 days in a cool, dark area. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustralia/ https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

Our Tasti Made Simple Bars are the ideal base for your next raw tart or slice. We love this tart as it can cater for so many guest’s needs - from vegans to coeliacs alike. If you don’t have any dietary requirements, don’t be put off, it’s super tasty as well! Serves 12 Prep time: 10 minutes + cooling time No cook time Ingredients Base ● 10 Tasti Lamington Made Simple Bars ● 6 Tasti Ready to Eat Dates ● 2 Tbsp coconut oil Filling ● 2 ripe avocados ● 200g quality dark dairy-free chocolate (we used Whittaker's 72%), melted ● ⅓ cup coconut milk ● ½ cup maple syrup ● 1 tsp vanilla essence ● Fresh berries and Tasti Long Thread Coconut for decorating. Method 1. To make the base, soften the Tasti Made Simple Bars in the microwave for 20 seconds. Blitz the bars, dates and coconut oil in a food processor until you achieve a crumb like consistency. 2. Press the base mixture into a tart tin and place in the freezer while making the filling. 3. Add the avocados, melted chocolate, coconut milk, maple syrup and vanilla essence into a food processor and blend until smooth and creamy. 4. Remove the tart base from the freezer and fill with the chocolate mousse filling. Place into the fridge for at least 30 minutes, or until hardened. 5. Top with seasonal berries and Tasti Long Thread Coconut to serve. . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

For many food lovers, nothing beats the smell of freshly baked bread. Loaded with healthy seeds, this easy Seeded Focaccia Bread is ridiculously delicious. Once you take the first bite, I think you’ll agree! _____________________________ HOMEMADE SEED FOCCACIA _____________________________ INGREDIENTS 3 Tbsp Tasti Pumpkin Seeds 3 Tbsp Tasti Sunflower Seeds 1 Tbsp Tasti Sesame Seeds 4 cups high grade flour, plus extra for dusting 2 tsp salt ½ tsp sugar 2 ¼ tsp Tasti Active Dried Yeast Extra virgin olive oil 2 Tbsp roughly chopped rosemary Sea salt, to finish METHOD 1. In a bowl, combine the Tasti pumpkin seeds, sunflower seeds and sesame seeds. 2. In a large mixing bowl or bowl of a stand mixer, combine the flour, salt, sugar, yeast and half of the seed mixture. Add 400ml warm water, and mix until a soft dough forms (adding more water if necessary). 3. Knead the dough for 5-10 minutes on a floured benchtop or with a stand mixer until the dough is smooth and stretchy. Transfer to a bowl greased with olive oil, then cover and leave to proof in a warm place for a minimum of 1 hour or until doubled in size. 4. Preheat your oven to 210 degrees fan bake. Tip the dough onto a floured surface, and cut into 2 pieces. Press into oiled skillets or 25cm diameter round cake tins. Use your fingers to press dips into the surface of the dough, then drizzle with olive oil. 5. Sprinkle the remaining seed mixture over the surface of the bread, then sprinkle over the chopped rosemary. Cover, and leave to proof for a final 30-45 minutes. 6. Place into the oven and bake for 18-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the surface. Sprinkle with sea salt, then once cool enough to handle, remove from the baking dish and leave to cool before slicing. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustralia/ https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust