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🥕🥥 We CARROT wait for you to try out this su

🥕🥥 We CARROT wait for you to try out this super simple Winter warmer! (see what we did there 🤣) Our Organic Coconut Oil is the perfect pure oil base for all your veggie-based soups and stews 🥕🥥 #rawsome #madewithrawc ⁠
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Preheat oven to 200 and melt coconut oil in a saucepan. ⁠
Lay carrot out on a lined baking tray. Drizzle coconut oil over the top and mix well with your hands to ensure a good coating. Add salt and pepper if you like (we also love us some paprika or chilli flakes!)⁠
Roast carrots for 30 minutes or until soft and starting to caramelise. ⁠
In the meantime, add stock and sage leaves to the saucepan and bring to the boil. ⁠
Add roasted carrot and reduce heat to a simmer for around 10 minutes, seasoning to your taste.⁠
Remove from heat and using a stick blender, blitz your soup while slowly adding coconut milk until you reach your desired creaminess. ⁠
Serve with a sprinkle of crushed nuts, a drizzle of Raw C Premium Liquid MCT Oil and some fresh herbs. ⁠
- TOP TIP! Experiment with spices and different vegies - carrot can be swapped for cauliflower or sweet potato for example 🙌

😋 🙌 Hands up who'd LOVE a piece of this FOUR

😋 🙌 Hands up who'd LOVE a piece of this FOUR INGREDIENT ultra chocolatey peanut butter fudge 🥜🥥🍫#madewithrawc Coconut Oil?! It's a definite YESSS from us!! 💯🤩 ⁠Recipe below by the raw treats queen @countdown_til_dinner #rawsome #madewithrawc⁠
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Peanut Butter Fudge ⁠
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Ingredients⁠
3/4 cup peanut butter⁠
1/4 cup Raw C coconut oil⁠
1/4 cup maple syrup ⁠
.⁠
Topping: ⁠
3/4 cup melted chocolate ⁠
1 tsp Raw C coconut oil⁠
.⁠
Directions:⁠
1. Mix peanut butter, coconut oil and maple syrup in a bowl. Add mixture to a loaf pan lined with parchment and freeze⁠
2. Melt chocolate and coconut oil together, pour over peanut butter mixture. Freeze⁠

ALWAYS follow this kind of dream Rawsters 💫🍰

ALWAYS follow this kind of dream Rawsters 💫🍰😍⁠

💜 It's BERRY yummy smoothie time! 💜 Pack you

💜 It's BERRY yummy smoothie time! 💜 Pack your #rawsome hydration fix with plenty of antioxidants to help support those immune systems this Winter Rawsters! This beaut jar of sunshine is a combo of ⁠
frozen bananas, frozen mixed berries (about 1 cup of each) Raw C coconut water, 2 tbls chia seeds and 2 dates 🍓🍌 🥥 all created by the lovely @__raw.soul ⁠

There's only good vibes with these sweet potato fr

There's only good vibes with these sweet potato fries! 😀 Mix up your side dishes & snack cravings with these #rawsome easy to bake chips from @__raw.soul, using Raw C Coconut Oil and serve with your favourite dressing or dip 🧡⁠
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- 4 sweet potatoes cut into chips or wedges⁠
- 1 tsp garlic powder ⁠
- 1 tsp cinnamon powder ⁠
- 1 tbsp tapioca/corn flour⁠
- Sea salt⁠
- 2 tbsp Raw C coconut oil ⁠
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Toss ingredients until sweet potatoes are evenly coated. Place on baking tray making sure they are spaced apart and not touching. Bake in oven at 200 degrees Celsius for about 15-18 min.⁠

🍲 This super simple curried rice recipe is perf

🍲 This super simple curried rice recipe is perfect for lunch or dinner - add some spinach or green veggies and lentils or chickpeas for extra yum! #rawsome #madewithrawc Coconut Water - one litre only $3 at Coles this week!⁠
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2 cups Raw C coconut water⁠
1 cup instant rice⁠
2 teaspoons curry powder⁠
1/2 teaspoon cinnamon⁠
1/2 teaspoon chilli powder⁠
1/2 teaspoon ground turmeric⁠
1 pinch ground black pepper to taste⁠
1/4 cup cashews⁠
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Combine all ingredients except cashews in a pot and bring to the boil. Reduce heat and simmer for 5 minutes. Stir cashews into rice mixture and cook for a few minutes more. Let it stand for three minutes then fluff with a fork. Enjoy!

😍 We'll just leave these Raw 'Snickers' here...

😍 We'll just leave these Raw 'Snickers' here...😋😋😋 @hannah.banana182 you've done it again with another EPIC vegan treat #madewithrawc organic coconut oil 💖 #rawsome⁠
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Makes 10⁠
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For the Base: ⁠
▪️1 1/2 cup Almond Meal⁠
▪️1/4 cup Peanut Butter⁠
▪️3 tbs Raw C Coconut Oil⁠
▪️2 tbs Maple Syrup⁠
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For the Caramel:⁠
▪️2 cups Dates (soaked)⁠
▪️1/3 cup Raw C Coconut Oil⁠
▪️3 tbs Peanut Butter⁠
▪️1 tbs Maple Syrup⁠
▪️Pinch Salt⁠
▪️Crushed Peanuts⁠
▪️Dark Chocolate for drizzling ⁠
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METHOD: ⁠
1. Prepare base by mixing ingredients together until combined. Consistency should resemble wet sand but hold together when pressed. ⁠
2. Press evenly in to a lined baking tin and set aside in the fridge. ⁠
3. Make caramel by adding dates, coconut oil, peanut butter, maple syrup and salt to a blender/food processor and blend until smooth. ⁠
4. Pour over the top of base and press peanuts over the top. Put back in the fridge to set. ⁠
5. Once set, slice into desired sizes and drizzle with melted dark chocolate. ⁠
*store in the fridge for up to 5 days. Can also be frozen and left to soften in the fridge before eating. ⁠
⁠

You've gotta have goals right Rawsters?! 🙌 🤣

You've gotta have goals right Rawsters?! 🙌 🤣 #rawsome #fitspo

🙌 Head to Coles this week and you can grab our

🙌 Head to Coles this week and you can grab our 100% Pure Natural Coconut Water for only $3... that's $2 off!⁠ #rawsome⁠
Offer ends midnight Tuesday 15th June 2021

🍓🍫 How good do these Strawberry Bounty Bars

🍓🍫 How good do these Strawberry Bounty Bars look? The perfect combo of coconut, strawberries and dark choc 🙌 Thanks for sharing this sensational recipe #madewithrawc coconut oil and coconut water @nataliemewing 🙏💕 #theperfectslice⁠
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Ingredients⁠
- 1 cup frozen strawberries⁠
- 1/2 cup Strawberries & Cream Protein Powder @meraki_superfoods ⁠
- 1 cup shredded coconut⁠
- 1 tbsp rice malt or maple syrup⁠
- 1 tbsp Raw C liquid coconut oil⁠
- 1 tbsp Raw C coconut water or coconut milk⁠
- Puffed rice (optional)⁠
- 150g dark chocolate⁠
⁠
Method⁠
1. Combine all ingredients, apart from puffed rice & dark chocolate in a food processor & processor until combined. Press into lined slice pan (I actually used muesli bar silicone baking moulds). (optional) Press puffed rice into top layer of slice & freeze for 1-2 hrs.⁠
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2. Remove from freezer & slice into 6 bars (or more if you make them thinner). Melt chocolate in microwave (in batches e.g. 50g at a time) in a shallow bowl. Work quickly to use two forks to dip bars, one at a time, into the chocolate & flip to cover. When bar is completely covered, place onto lined baking tray & place in freezer. To ensure bars stay firm, I like to have only 1 or 2 out of the freezer at a time when dipping/coating in chocolate & do a quick swap over when I'm ready for the next one.⁠
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3. Once all bars are coated, freeze for another 1 - 2 hours, after this it is better to store them in the fridge otherwise they are rock hard straight from the freezer. ENJOY!

Sundays are for...making Oatmeal Fudge Slice! ⁠🍫 #madewithrawc organic virgin coconut oil! Thanks to @hannah.banana182 for this insanely good, no-bake recipe below👇 😍⁠
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Makes 10⁠
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INGREDIENTS:⁠
▪️1 cup Oat Flour⁠
▪️1/4 cup Protein Powder @macr0mike vanilla⁠
▪️1 1/4 cup Rolled Oats⁠
▪️1 cup Chopped Nuts*⁠
▪️1/4 cup Raw C Coconut Oil ⁠
▪️1/4 cup Maple Syrup⁠
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*I used a mixture of almonds, pecans and macadamias, pulsed in a blender. ⁠
⁠
For the Fudge:⁠
▪️500g Dark Chocolate @natvialiving⁠
▪️1/3 cup Coconut Milk⁠
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METHOD:⁠
1. Add oat flour, protein powder, 1 cup of rolled oats, finely chopped nuts, coconut oil and maple syrup to a bowl. Stir until combined. ⁠
2. Set aside 1/2 cup of mixture and press the remainder firmly into a lined baking tray. Set aside in the fridge. ⁠
3. Make the fudge by melted dark chocolate and then stir in coconut milk. Pour over the top of the base. ⁠
4. Add 1/4 cup rolled oats to left over base mixture. Crumble over the top of the fudge. ⁠
5. Leave in the fridge for a few hours or overnight to set before slicing. ⁠
⁠
Store in the fridge for 5 days. Can also be frozen and left in the fridge to soften before eating. ⁠

🥳 Happy Donut Day Rawsters! 🥳 We donut know

🥳 Happy Donut Day Rawsters! 🥳 We donut know what we'd do without a delicious vegan donut fix like these⁠
⁠Coconut Bomb Donuts 🍩 ⁠#madewithrawc Calcium Boosted Unsweetened Coconut Milk for that extra yum by the fabbbbbbo @thenourishedchef 😍 Love love love this idea! #rawsome #donutday⁠
⁠ ⁠
Donuts ⁠
› 2½ Cups Gluten Free All Purpose Flour⁠
› 2 tsp Baking Soda ⁠
› ¼ tsp Salt ⁠
› 1½ Cup Unsweetened Desiccated Coconut @nutsaboutlifeaustralia ⁠
› ⅔ Cup LAKANTO Maple Flavoured Syrup (room temp) @lakantoaustralia ⁠
› 1 Cup Raw C Boosted Coconut Milk⁠
› ½ Cup Coconut Butter (melted) ⁠
› 1 Tbsp Fresh Lemon Juice ⁠
› 1 tsp Pure Vanilla Extract ⁠
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Coconut Icing⁠
› ¼ Cup Coconut Butter (melted) ⁠
› ¼ Cup LAKANTO Powdered Icing Sweetener @lakantoaustralia ⁠
› 1-2 Tbsp Coconut Oil (melted) ⁠
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METHOD ⁠
1. Preheat oven to 175⁰C. In a large mixing bowl, stir together the flour, baking soda, salt, and desiccated coconut.⁠
2. In a smaller bowl, whisk together the maple flavoured syrup, coconut milk, melted coconut butter, lemon juice, and vanilla extract.⁠
3. Pour the wet ingredients into the dry and stir until combined. Transfer dough into a large plastic bag or piping bag. Cut off one corner about 2cm wide, then squeeze the dough into each donut well.⁠
4. Bake for approximately 20 mins until tops are cooked through and golden. Allow to cool in pan then flip out onto a cooling rack to cool completely.⁠
5. Whisk together icing ingredients. Add more melted coconut oil to thin the icing. Drizzle the glaze or dip the donuts in the icing. Sprinkle tops with coconut shreds (optional). ⁠
⁠

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