Tag Archives: Recipe

Nuttin’ But Energy Raw Truffle Recipe


• 1 Cup Raw Organic Cacao Powder – We use The Raw Chocolate Co. 

• 1 Cup Agave Syrup – We use Groovy Food Agave Nectar

• 1/2 Cup Coconut Butter/Oil – We use Lucy Bee Coconut Oil (Melted)

• 100g Pack Elephant Superfood Nuttin’ But Energy


1. Blend all mixtures together and pour into a tub or bowl.

2. Place in fridge to set for 5hours (Then you have Nutella)

3. Scoop out with teaspoon and form into small balls.

4. Roll in Cacao Powder, refrigerate and allow to set again.

5. Serve from fridge or freezer.

These little babies are a great healthy treat for everyone, they taste so good and you don’t have to feel guilty afterwards!

Raw Truffles

Fathers Day Berry Boost Cake

It’s nearly Fathers Day!

We have created a Deeeeelish Nutty Berry Cake for you to make for your Dad this weekend!

2 cups blueberries
1 cup  blackberries
1 cup strawberries, hulled and quartered
4 tablespoons Elephant Superfood Brilliant Berry Boost
2.5 tablespoons orange juice (or lime/lemon juice)
2 teaspoons orange zest or any citrus zest
2 tablespoons corn starch/corn flour or arrowroot powder
4 tablespoons brown sugar

3/4 cup Elephant Superfood Brilliant Berry Boost
1/2 cup oats
1/3 cup  almonds/walnut/any nuts, sliced/chopped
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1.5 tablespoon brown sugar
a pinch of  salt
4 tablespoons cold butter

Preheat oven to 350 degree F.

Combine the berries and Elephant Superfood Brilliant Berry Boost in a bowl.  Combine the zest, the lime/orange/lemon  juice, and brown sugar and stir to combine. Add the corn starch/corn flour and add  into fruit/berry/Elephant Superfood Brilliant Berry Boost, mixing them well. Let stand while you make topping.

Combine the almond flour, oats, Brilliant Berry Boost, cinnamon, all spice, and salt into a bowl. Slice cold butter into small pieces and with your fingers/or knife, work butter into the mixture until it is entirely incorporated. It will be partly crumbly partly pasty mix.

Divide the fruit between 8 ramekins or bake in a single baking dish. Cover fruit berry mix with the prepared crisp (divide it in equal portions if baking in individual ramekins). Place the baking dish or the ramekins on a larger oven safe tray to hold the bubbly drips; bake in the pre-heated oven until  golden brown on top and juices of the fruit begin to bubble and drip – about 40 minutes. (bake it a bit longer, lowering the oven temperature, if you want the topping really crisp to bite at).

Serve warm with whipped cream, or vanilla ice cream or just by itself. Enjoy Dads!

Brilliant Berry Boost

St Paddy’s Guinness Cake with an Elephant Food Twist

HAPPY ST PATRICK’S DAY! To celebrate with true Irish tradition we have created an awesome Guinness Cake Recipe with an Elephant Food twist of course.

Cake Batter
250ml of Guinness
250g of butter, sliced or diced into smallish pieces
75g of cocoa powder
400g of caster sugar
142ml of sour cream
2 large eggs
1 tablespoon of vanilla extract
275g of plain flour
2½ teaspoons of bicarbonate of soda
50g Elephant Superfood Brilliant Berry Boost

And for the deliciously creamy frosty top
300g of cream cheese
150g of sieved icing sugar
125ml of double cream

1. The first thing to do is get the oven nice and warm at about 180°C and grease a 9 inch springform cake tin, lining the base with baking paper.

2. Try and have your ingredients weighed and ready to go as you will need to move quite swiftly with the dark and delicious mix.

3. Into a large pan go the Guinness and butter. Heat gently until all of the butter pieces are melted and whisk into this the cocoa powder and sugar. This will make a smooth and glossy mix.

4. Whilst the chocolate mixture continues to gently heat, take a clean bowl and beat together the eggs, vanilla and sour cream.

5. Pour into the chocolatey pan followed by the flour and bicarbonate of soda combining to make sure all of the lumps and bumps are dissolved and then add the Elephant Superfood Brilliant Berry Boost.

6. Take the sumptuous, gooey chocolate batter covered in bubbles and pour it into the greased cake tin. Bake for about an hour until it’s springy to touch. It’s a very wet cake so the usual skewer trick won’t work.

Frosty Top
Leave the cake to completely cool in the tin before you turn it out. In the meantime, whip the cream cheese until silky smooth, beating this together with the sieved icing sugar and finally the cream cheese. Turn the cake out and add the gorgeous frosty top to the dark cake.

St Paddy's Guinness Cake with an Elephant Food Twist


Mother’s Day Brilliant Berry Boost Porridge Recipe

Yummy healthy porridge oats with chopped fresh oranges, Greek yogurt and a sprinkling of Elephant Superfood Brilliant Berry Boost! Perfect for treating your mum to Breakfast in bed this Sunday!

6 tbsp porridge oats
2 oranges
just under ½ x 200ml tub 0% fat Greek-style yogurt
60g Elephant Superfood Brilliant Berry Boost

1. Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 4 mins until thickened.

2. Meanwhile, cut the peel and pith from the oranges then slice them in half, cutting down either side, as closely as you can, to where the stalk would be as this will remove quite a tough section of the membrane. Now just chop the oranges.

3. Pour the porridge into bowls, spoon on the yogurt then pile on the oranges and the Elephant Superfood Brilliant Berry Boost!


Tropical Nutritious Pancakes Recipe

We have teamed up with Miss Fighting Fit who is a Muay Thai Fighting Nutritionist and she has come up with a delicious and nutritious pancake recipe using our yummy Superfood!

“I loved the coconut in this pouch so i decided to go for a tropical theme pancakes to suit!”
Miss Fighting Fit

Miss Fighting Fit used her really simple banana pancake recipe (below) to create these awesome tropical pancakes (Multiply everything by 4 to make a big batch for a super stack!! Also, these pancakes are totally freezable if you don’t have room for them all!)

Banana Pancakes Recipe

1 Large Egg
1 Banana
1/2 tsp baking powder
2 tbsp ground almonds
1 tsp raw cacao (optional)

1. Take your banana and mash in a bowl.
2. Add your egg and whisk together well.
3. Next add your baking powder and mix well. If adding cacao or ground almonds do this now.
4. Heat a teaspoon of oil (olive or coconut have the most health benefits) in a pan until hot.
5. Drop 1tbsp per pancake of your mixture into the pan and cook on both sides until golden brown. The baking powder should cause the pancakes to rise and be quite thick – like scotch pancakes

To complete this delicious stack sliced up some mango and kiwi and layered between pancakes! Zest a lime over the stack and topped with your delicious Elephant Food pouch! A sprig of fresh mint and the super stack was complete!

Tropical Nutritious Pancakes Recipe



Elephant Superfood Coconut Protein Pancakes


2 tbsp spelt flour
2 tbsp almond meal
3 tbsp protein powder
1/2 tsp baking powder
pinch of salt
1/2 tsp Nuttin’ But Energy Elephant SuperFood
1 tbsp shredded unsweetened coconut
1 egg
2-4 tbsp almond milk

Combine all the dry ingredients in a bowl.  Then add wet ingredients (start with 2 tbsp of almond milk and add more accordingly.  Every protein powder is different so to avoid getting batter that’s too thin, adjust accordingly) and stir together.  Heat a pan and spray with non-stick cooking spray.  Pour 2 tbsp of batter to form each pancake.  Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.  You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).

Served it with your favourite Elephant Superfood and a yogurt combo (2-3 tbsp greek yogurt) Deeeelish. HAPPY PANCAKE DAY!!


Elephant Food Clusters Recipe

Elephant Food Clusters

Prep: 10 MIN
Total Time: 30 MIN
Approx: 12 servings

4 cups Elephant Food Brilliant Berry Boost
1/2 cup Honey
1/2 tsp Sea Salt
1/2 tsp Cinnamon
1/2 cup Chocolate Chips
1 tsp Vegan Shortening, optional but highly recommended.

1. Directions Preheat oven to 350°F.
2. Line a rimmed baking sheet with parchment paper. Set aside.
3. In a large bowl, combine all ingredients except chocolate chips. Stir to combine everything evenly.
4. Pour the Elephant Food Brilliant Berry Boost Mixture onto the prepared baking sheet and spread it out so it’s about 1/2″ thick. Try to keep it away from the edges, as the honey will spread.
5. Bake in the preheated oven for 20 minutes.
6. Remove and let cool completely on a wire rack.
7. Once it’s completely cool and hardened, break into clusters.
8. Melt the chocolate chips and shortening in the microwave in 30 second increments, stirring until smooth.
9. Dip the bottom of each cluster in the melted chocolate, pressing down so it comes up the sides just a little bit.
10. Set chocolate-dipped cluster on a piece of parchment.
11. Once all clusters are dipped, put them in the fridge for a few minutes to harden the chocolate.
12. Store in an airtight container.



Festive Elephant Food Cake Recipe

Festive Elephant Food Cake Recipe

Prep:  30 mins – 40 mins
Cook:  2 hrs   Skill level: Easy   Servings Cuts into 12-16 slices

250g butter, at room temperatureCake Mix
140g light muscovado sugar
6 large eggs, beaten
280g plain flour
2 tsp ground ginger
2 tsp ground cinnamon
700g Elephant Food Brillant Berry Boost
3 tbsp dark rum
140g white marzipan, diced

For the florentine topping
50g Elephant Food Nuttin’ But Energy
85g Elephant Food Supercharge Chomp
140g whole glacé cherries
100g golden syrup

To decorate
1 metre of wide ribbon

1. Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment. Beat the butter, sugar, eggs, flour, and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

2. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the Elephant Food Brilliant Berry Boost and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

3. While the cake is in the oven, make the fruit and nut topping. Mix all the Elephant Food Nuttin’ But Energy and Supercharge Chomp, cherries and syrup into the remaining cake mixture. Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

4. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it’s ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

5. To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.