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Salted Caramel Hemp Smoothie

Serves 2

Wholesome but perfectly sweet and indulgent tasting, this smoothie uses the goodness of hemp seeds and the natural caramel flavour of dates to make a delicious treat.


Smoothie Ingredients

2 tablespoons Alison’s Pantry hemp seeds
2 tablespoons Alison’s Pantry chia seeds
6 Alison’s Pantry select dates
1 frozen banana – cut into chunks
2 cups coconut milk
1 teaspoon vanilla essence
Generous pinch or 2 ground cinnamon
1/8 teaspoon sea salt
Large handful ice
To serve: additional chopped dates, hemp seeds, cinnamon


Place all ingredients into a powerful blender and blitz until smooth. Taste and add additional sea salt to taste if needed.
Serve immediately topped with hemp seeds, chopped dates and a sprinkle of cinnamon.


We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.

Click here for the full recipe.




Now here’s a great way to use Alison’s Pantry Sesame Seeds.

This light and healthy Salmon Sashimi Soy and Orange Salad is awesome topped with a citrusy dressing and sprinkle of Sesame Seeds.

Click here for full recipe.




Warm yourself up with a delicious Thai Pumpkin and Ginger Soup, topped off with our raw cashews for some added goodness. This recipe is made with a Vitamix blender.

Click here for the full recipe.




Bliss Balls

OMGBalls_AP Raw 0027
Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water


  1. Place the first 7 ingredients in a food processor and blend until well combined.
  2. Add the dried fruit about a 1/3 at a time and blend well.
  3. Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
  4. Roll into balls and chill.




Roast Nut Dip with Vegetable Sticks nutdip_3895_mini
(Makes 1½ cups)


1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes



  1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
  2. Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
  3. Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.


Serve as nibbles as part of a tapas-style party.

This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks




Raw Prune Jam

200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon


  1. Soak prunes in juice for 4 hours
  2. Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
  3. Add in the zest, sea salt and cinnamon and mix well with a spatula
  4. Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks

Download the PDF version here




Raw Granola Slice
Makes 9 large squares, or 12 small bite size

This raw nut and seed slice is the perfect combination of salty sweet, and has a fantastic crunchy texture. Packed full of wholesome ingredients, this slice will keep you feeling satisfied for hours making it the perfect mid-morning or afternoon snack.

1 cup Alison’s Pantry Gourmet Dates, roughly chopped
¼ cup honey, maple or rice malt syrup
1/3 cup natural nut butter
¼ cup coconut oil, melted
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Goji Berries
¼ cup Alison’s Pantry Sesame Seeds
1 ½ cups Alison’s Pantry Rolled Oats
½ cup Alison’s Pantry Shredded Coconut


  1. Line a regular sized slice tin with baking paper.
  2. Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
  3. Press the mixture down and smooth out evenly.
  4. Place in the fridge or freezer to set for at least an hour.
  5. Remove the slice from the fridge or freezer, and slice squares.
  6. Store in an airtight container in the fridge.

Download the PDF version here

This recipe was created by Monday’s Cafe for Alison’s Pantry




Raw Lemon Cheesecakes with Blueberry Chia Jamrawcheesecakes_2757-web_mini
(Makes 6)


½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil

2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract

Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey

To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries



  1. Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
  2. Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
  3. Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
  4. To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.


To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.




Cashew Butter Chocolate Trufflescashew TRUFFLES

1 1/2 cups of Alison’s Pantry Raw Cashews – to make unsalted cashew butter
1/4 cup coconut oil, melted
3 rounded tablespoons cacao or cocoa powder
1/4 cup natural sweetener – coconut nectar, honey, ricemalt syrup
2 tsp vanilla extract
1/4 tsp sea salt


  1. To make the raw unsalted cashew butter, blend 1 ½ cups of raw cashews together for 5 – 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.
  2. Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set.
  3. Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!
  4. Keep chilled.


This recipe was created by Monday’s Cafe for Alison’s Pantry




Sweet and Salty Nut and Maple ButterNutButter_AP Raw 0002

1 cup Alison’s Pantry Raw Macadamia Nuts
½ cup Alison’s Pantry Raw Cashews
20 grams butter
¼ cup pure maple syrup
¼ heaped teaspoon sea salt
1 tsp vanilla extract


  1. Put macadamias and cashews in food processor. Process until the butter is really smooth and creamy (stopping to scrape down the sides a couple of times)
  2. Add the remainder of ingredients and process until just combined
  3. Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
  4. The butter will keep for a couple of weeks in the fridge




Raw Sesame Seed BarsSlice_AP Raw 0018 v3

2 cups Alison’s Pantry Sesame Seeds
1 cup Alison’s Pantry Seedless Raisins
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Ground Almonds
½ cup tahini (find in the organic or international section of your supermarket)
½ cup coconut oil
1⁄³ cup maple syrup
1 tsp vanilla extract
¾ tsp sea salt


  1. Line a sponge roll or brownie tin with baking paper
  2. Place all dry ingredients in a large bowl and combine
  3. Add remaining ingredients and stir with a spoon
  4. Press mixture fi rmly into the prepared tin
  5. Cover and freeze for 1 hour, then cut into desired bar sizes
  6. Eat chilled, these will keep in the freezer for a couple of weeks




Brazil Nut DipBrazilNutDip_AP Raw 0005

1 cup Alison’s Pantry Brazil Nuts
1 large clove of garlic, minced
½ tbsp fresh ground black pepper
1 tbsp miso
Juice of ½ a lemon – or to taste
1/3 cup water (approx.)
½ cup extra virgin olive oil (approx.)


  1. Soak Brazil nuts overnight in water with a pinch of salt.
  2. Drain and lightly rinse the Brazil nuts and place in a blender or food processor with the garlic, pepper, miso and lemon juice.
  3. Process until the nuts are very finely ground and then gradually add the water, rest the blender every now and again, as this will take time.
  4. Add olive oil and process until smooth and creamy.
  5. Dip will last for about 4 days in the fridge.




Curry Cashew DipCashewDip_AP Raw 0007

1 cup Alison’s Pantry Raw Cashews
1/3 cup coconut milk
1 tsp curry powder
1/4 tsp fresh ginger, grated
1 tbsp maple syrup
1 tbsp lemon juice
A couple of good grinds of fresh black pepper
¼ tsp sea salt
Fresh coriander, chopped


  1. Add all ingredients except the fresh coriander into a high speed blender
  2. Blend until silky smooth
  3. Remove the mix from the blender and place into a serving bowl. Stir through the chopped coriander reserving some to garnish the top




Raw Taco SaladTaco_AP Raw 0040

(4 Serves)

1 cup Alison’s Pantry American Walnuts
1 tbsp soy sauce (tamari)
¼ tsp smoked paprika
1 tsp cumin
Pinch of chilli power
¼ cup semi dried tomatoes (drained of oil)


  1. Process all ingredients in a food processor until well combined, but still chunky (do not over process as it will quickly become a paste).
  2. This will keep up to 4 days in a sealed container in the fridge.

(12 serves)

1 cup Alison’s Pantry Raw Cashews (soaked in filtered water for 1-2 hours, with a pinch of sea salt)
4 tbsp lemon juice
1 tsp apple cider vinegar
Small clove of garlic, crushed (optional)
Small handful of fresh herbs (optional)
Pinch of sea salt
¼ cup of water (add more to reach desired consistency)


  1. Rinse the cashews.
  2. Put all ingredients in a food processor or a powerful blender, until very smooth.
  3. This will keep up to 4 days in a sealed container in the fridge.


2 large ripe avocados
1 tomato, seeded and chopped
½ small red onion, fi nely chopped
1 clove of garlic, crushed
¼ cup lime juice
½ tsp chopped red chilli finely chopped
Coriander leaves, chopped
Salt and ground black pepper


  1. Remove the flesh of the avocados into a bowl and roughly mash with a fork.
  2. Add all other ingredients – season to taste.

Assemble plates per serve, a base of your favourite salad greens, chopped tomatoes and spring onions. Top with the Walnut Taco Meat, Guacamole and the Cashew Sour Cream.




Raw WrapsWraps_AP Raw 0030 v2


200 grams Alison’s Pantry Raw Cashews
¼ cup water
2 tbsp lemon juice
1 inch nob of fresh ginger, grated
1 tbsp soy sauce (tamari)
1 clove of garlic, crushed
1 tbsp white miso
Salt and fresh ground black pepper to taste


  1. Process all ingredients in a blender until smooth


Nori sheets or courgette, cos or iceberg lettuce leaves
A mix of raw vegetables try red capsicum, cucumber, sprouts, alfalfa, carrots, celery


  1. Lay the nori, or courgette slice or lettuce leaves on a cutting board
  2. Spread with Cashew Spread
  3. Layer chosen vegetables, start with the sticks, then the sprouts or alfalfa
  4. Roll carefully
  5. If using nori – cut into the desired lengths