Ingredients

• 150g Medjool dates

• 75g cashew nut butter

• 50g shredded coconut

• 40g flame raisins

• 40g brazil nuts

• 30g raw cacao powder

• 30g coconut oil

• 10g puffed wheat (make sure it’s sugar free)

• 3 tbsp Forever Bee Honey

Method

• Add the dates, cashew nut butter, coconut, Forever Bee Honey, coconut oil and raw cacao powder to a food processor.

• Blitz for around a minute until the ingredients combine.

• Roughly chop the Brazil nuts and raisins and add to a large bowl along with all of the remaining ingredients.

• Combine with the mixture from the food processer and mix together with your hands.

• Place the mixture on baking paper and fold over to cover.

• Using a rolling pin, roll the mixture until it is around an inch thick.

• Set in the freezer for an hour before cutting into bite-sized pieces.

• These delicious snacks are best kept in the fridge until needed.

Ingredients

• One banana, sliced

• 100g low fat yogurt

• 1 tsp Forever Bee Honey

• 1 tbsp chopped walnuts

• 1 tbsp bran flake cereal

• 1 tbsp blueberries

• A sprinkle of cinnamon to taste

Method

Layer the yogurt, bran flakes, banana, blueberries and honey in a sundae glass and top with the walnuts and a sprinkle of cinnamon to taste.

Ingredients

• 340g Forever Bee Honey

• 70g virgin coconut oil

• 2 eggs

• 240ml unsweetened almond milk

• 315g whole wheat flour

• 70g brown rice flour

• 2 tsp baking powder

• 1/2 tsp bicarbonate soda

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• Salt (pinch)

• Optional: dried fruit

Method

• Preheat oven to 190°C (Gas Mark 5).

• Combine virgin coconut oil and honey. Stir in eggs and milk.

• Sift together the flours, baking powder, bicarbonate soda, salt, cinnamon and nutmeg.

• Combine flour mixture with honey mixture.

• Divide the mixture into the holes on a muffin tin.

• Bake for 8-10 minutes or until golden brown.

• Allow to cool before serving.

Ingredients

• 175g plain flour

• 200g chilled butter

• 50g icing sugar

• 25g caster sugar

• 75g dark soft brown sugar

• 1 medium egg

• 4 tbsp Forever Bee Honey

• 3 tbsp. double cream

• Grated lemon

• 1 tsp. vanilla essence

• 175g pecan nuts

Method

• Preheat oven to 200°C (Gas mark 6)

• To make the pastry, put the flour, butter and icing sugar in a blender or mixing bowl until the mixture forms fine crumbs

• Beat the egg and add to the mixture

• Make sure the dough comes together in a ball.

• Wrap in cling film and chill for at least 30 minutes

• Roll the pastry into a tin

• Bake in the oven for 15 minutes

• Melt the butter with the honey and sugars over a gentle heat, bring to the boil

• Remove from the heat, stir in the cream, lemon, vanilla essence and nuts

• Leave to cool for 15 min.

• Pour the pecan mixture into the pastry case and bake for 40 minutes