Our Superfood- & Raw Food-Recipes

Semi-frozen parfait of cashew nuts with dragon fruit powder


This recipe is suitable for silicone muffin molds. They can be frozen and then pressed out as individual portions.

Ingredients for 6 muffin molds:

Preparation: soak 150g cashews for 3-4h

For the base:

  •     3 Medjool dates
  •     75g oat flakes
  •     1-2 tbsp coconut oil
  •     1 heaped tbsp cocoa powder
  •     cinnamon, cardamom
  •     1 pinch of salt

Blend all ingredients in a blender until slightly sticky and press into the ramekins with your hands until about 1cm thick.

For the parfait:

  •     6 Medjool dates
  •     150g soaked cashews
  •     150g soy yogurt
  •     5-6 tbsp lemon juice
  •     3 tbsp freeze-dried dragon fruit powder
  •     2 pinches of salt
  •     1/2 vanilla pod, scraped out pulp

Drain and rinse the cashews and blend in a blender with all the other ingredients until creamy. Keep scraping down the edges with a spatula. If needed, carefully add a little plant milk. The consistency should be a thick cream. Fill the molds with the cream, decorate as desired and freeze. When firm, squeeze out of the mold and thaw as desired or place in the refrigerator to thaw completely.
The parfait can of course also be enjoyed as a cream - without freezing.

Smoothie bowl mango banana with Camu Camu



  •     1 ripe mango, peeled and diced
  •     1 ripe banana
  •     2 dates
  •     1 tbsp chia seeds
  •     5 tbsp plant milk
  •     1 tsp Camu Camu
  •     1 small piece of ginger
  •     Cinnamon

Soak the chia seeds in the plant milk for a few minutes and then blend together with all other ingredients in a blender. Pour into a bowl and decorate with fruit, seeds, nuts, cacao nibs, goji berries as desired.

Granola with cashews and goji berries



  •     300g coarse rolled oats
  •     150g mixed kernels
  •     100g cashews, coarsely chopped
  •     2 tbsp cocoa powder
  •     2 tsp cinnamon
  •     2 pinches of salt
  •     50g melted coconut oil
  •     50g agave syrup
  •     60g coconut chips
  •     60g goji berries
  •     100g chopped dates

Preheat the oven to 160° top/bottom heat.

Mix all ingredients up to and including agave syrup in a bowl. Spread on a baking tray lined with baking paper and place in the middle of the oven. After 15 min, spread the coconut chips on top and finish baking for another 5 min. Remove the tray from the oven and spread the goji berries and dates on top. Now let them cool down completely. Then mix everything together and store in sealable jars.

Blueberry Power Cubes



  • 50g blueberry powder
  • 75g rolled oats
  • 100g cashews
  • 100g pitted dates
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger powder
  • 1/4 tsp salt

Put the dried blueberries in a bowl and add enough water to just cover them. Then soak them for 2-3h.
Mix all ingredients including the soaking water in a food processor to a solid mass, which can then either be rolled into balls or flattened on baking paper into cubes. Store in the fridge up to about one week.

Crunchy cocoa walnut bar with maca



  •     160g dates
  •     80g raisins
  •     100g walnuts
  •     40g cocoa powder
  •     20g maca powder
  •     30g cocoa nibs
  •     30g coconut blossom syrup
  •     1 tsp cinnamon
  •     1/2 tsp cardamom
  •     1 pinch of salt

Chocolate icing (see recipe homemade chocolate)

Place all ingredients in blender or food processor and blend until crumbly and kneadable. If the mixture is too dry (not sticking together), add very little water and mix again. Shape into a ball with your hands and spread onto a brownie tray lined with baking paper to a thickness of about 1-1,5cm. Leave to rest in the refrigerator for a few hours. Then cut into the desired shape and - for the exquisite version - dip in not too liquid chocolate, place on baking paper and decorate. Store in the refrigerator.

The cocoa nibs give these bars a crunchy bite. Of course, balls can also be formed from the mixture.

Wild garlic pesto with cedar nuts



  •     60g cedar nuts
  •     80g wild garlic
  •     100ml olive oil
  •     1 tbsp lemon juice
  •     4 tbsp yeast flakes
  •     salt, pepper

Place all ingredients in a chopper and blend to a pesto.

The yeast flakes are a tasty Parmesan substitute and add some more creaminess to the pesto.

Hemp protein squares with carob and goji berries



  • 200g dates
  • 80g hemp hearts
  • 80g hemp protein powder
  • 60g carob powder
  • 100g white almond paste
  • 1 tbsp lemon juice
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • a little vanilla
  • 4 tbsp goji berries
  • 3-4 tbsp water

Mix all ingredients except the goji berries and the water in a blender or food processor until a crumbly mass is formed. Then add the goji berries and mix only briefly, they should not be chopped too small. Finally, carefully add as much water (3-4 tablespoons) until a slightly sticky mass is formed. It should be firm enough to be pressed with your hands evenly about 2cm high into a tray lined with baking paper (brownie tray). Now let it rest in the fridge for 2-3h (or longer), then cut into the desired shape. Store in the fridge up to a week.

Cashew yoghurt with chia and sea buckthorn



  •     1 Cashew Yogurt (New Roots)
  •     1 tbsp chia seeds
  •     3 tbsp rice or oat milk
  •     1,5 tbsp sea buckthorn fruit syrup
  •     1 small handful of cashews
  •     2 dates
  •     1 tsp cocoa nibs
  •     Cinnamon

Mix the cashew yogurt with 1 tbsp chia seeds and 3 tbsp oat or rice milk and let it swell for about 1 hour. Roast the cashews in a pan without fat and then chop them along with the dates and some cinnamon in a small hacker. Mix with the cocoa nibs. Pour some of the chia yogurt into a glass, cover with 1 tablespoon of sea buckthorn fruit syrup, spread the remaining chia yogurt on top and finish with a dab of sea buckthorn syrup. Sprinkle the cashew-date mixture on top and enjoy.

Anthony William's Heavy Metal Detox Smoothie



  • 2 Bananas
  • 2 cups wild blueberries
  • 1 cup cilantro
  • 1 cup orange juice
  • 1 tsp barley grass juice powder
  • 1 tsp spirulina hawaii
  • 1 small handful of Atlantic Dulse
  • Optional: water to blend

In a high speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to one cup of water.



Per person:

1,25 dl oat milk (or other plant milk)
1 tsp maca powder
1 level tsp coconut blossom sugar (as desired)

Heat all ingredients together in a small pan until just before boiling. Froth with a milk frothing wand or a small whisk and enjoy. Due to the sweetness of the oat milk, you might not want any coconut blossom sugar. However, its slightly malty flavor goes very well with the maca powder.

Gluten free Christmas Cookies with Hemp



150g hemp flour
70g hemp hearts
60g coconut blossom sugar
1-2 tbsp gingerbread spice (according to taste)
1 tablespoon chia seeds
1/4 tsp salt
1/2 tsp baking powder
1 level tsp guar gum (binding agent)
1 tbsp lemon juice + grated zest (1/2 lemon)
50g coconut oil
1 small, ripe banana
4 tbsp oat or rice milk

Mix all the dry ingredients in a bowl. Melt the coconut oil in a pan on low heat, mix it with the dry ingredients together with the mashed banana, 4 tablespoons of oat or rice milk, 1 tablespoon of lemon juice as well as the grated rind. Wait a few minutes until the chia seeds have swelled, then knead with your hands into a malleable mass. Add a little flour if necessary. You should be able to form a not too sticky ball. Let it rest in the refrigerator for 1-2 hours. The dough can now be rolled out between 2 sheets of baking paper about 7mm thick. Cut out as desired and bake in a preheated oven for 12-14 minutes.

Chocolate coating:

60g cocoa butter
30g cocoa powder
20g agave syrup

Melt cocoa butter carefully on lowest setting, stir in cocoa powder with fork until lump-free, stir in agave syrup well. Allow to thicken briefly. Now dip in the cookies halfway and place them on baking paper. Sprinkle them with hemp hearts.

Peanut-Chocolate Truffles with Maca (makes about 20 Pieces)


- 65g oat flakes
- 200g Medjool dates
- 200g peanut butter, crunchy and salted
- 40g cocoa powder
- 25g Maca powder
- 30g agave syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp cardamom

Blend all the ingredients together in food processor or high-powered blender until the mixture holds together. Form balls with your hands and roll in cocoa powder or hemp hearts. Place in the refrigerator to firm up a bit. These truffles will keep for a few days in the refrigerator.

Homemade Chocolate

- 70g cocoa paste
- 15g cocoa butter
- 25g agave syrup
- 1 pinch of salt
- 1/4 tsp vanilla powder

For the decoration as desired:
- goji berries
- cocoa chips
- hemp hearts
- various nuts
- freeze-dried berries
- chili flakes, etc.

Gently melt the cacao paste and cacao butter together in a small saucepan. Stir in agave syrup (about 2 tablespoons) along with the salt and vanilla powder and mix very well with a fork or whisk. Pour the liquid chocolate into chocolate molds, decorate as desired, and refrigerate. The chocolate can be removed from the mold after about 20 minutes.
Alternatively, the chocolate can be poured onto a baking tray lined with baking paper and broken into pieces after cooling.

Yummy Vegan Vanilla Cashew Maca Cream


This was an instant creation and it was just perfect!


  • 8 dates
  • 1 heaped tbsp cashewbutter
  • 1 tbsp coconut oil
  • half ripe avocado
  • ¼ tsp. vanilla
  • 1-2 dl water
  • kardamom optional
  • 1-2 tsp maca


Blend all ingredients in a strong blender until smooth. Put the cream in bowls and sprinkle with some vanilla powder or shredded cashew nuts or cedar nuts.


Vegan Overnight Oats (Gluten free options: Millet or Quinoa flakes)

Vegan Overnight Oats are the busy person’s breakfast secret weapon, since they take just a couple minutes to make at night before bed. When you mix together rolled oats, chia seeds, and almond milk, the chia seeds absorb the milk and the oats soften, creating an effortless no cook porridge. Place it in the kitchen counter and forget about it until morning, when you’ll wake up to creamy bowl of oats that’s just perfect any time of the year. Soaking oats increases its digestibility. The same goes for superfood powders. If you soak them overnight in liquid and then add the other ingredients for a smoothie, for e.g., your body will be able to absorb the nutrients much more easily, so you are taking more advantage of the super nutrients of these powders. Please see our blog article “Are you getting the most out of your superfoods and herbs?“ for a more detailed explanation of how soaking helps increase assimilation of the nutrients.


  • 2 tablespoons chia seeds
  • 1/4 teaspoon cinnamon
  • 1/2 cup rolled oats or millet/quinoa flakes
  • 3/4 cup almond or rice milk
  • 1/4 teaspoon pure vanilla powder or cardamom powder
  • 1 Tbsp Coconut sugar

 Suggested Toppings:

  • Fresh fruit
  • Coconut flakes
  • Honey
  • Grated raw cacao paste or cacao nibs


In a small bowl or jar, stir the chia seeds, coconut sugar and the almond/rice milk with the cinnamon, vanilla and cardamom until combined.

Cover and keep it in the kitchen counter overnight, or a minimum of 2 hours.

In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

Add your favourite toppings and enjoy and delicious super healthy and easily digestible breakfast!

Goji Lemonade

Put a handful of Goji berries in a glass of water and let them soak for some minutes up to one hour. Sieve them. Add the juice of half a lemon and ½ tsp. of raw honey to the Goji water.

Use the Goji water also to drink like that or as base for smoothies. It’s a very hydrating drink.

You can use the soaked Goji berries for other recipes.


Macuccino (Video)

The Macuccino resembles a bit of a Capuccino, but uses raw Maca powder and almond butter instead of coffee and cows milk.

Put about a tablespoon of Maca powder and Almond butter in a mixer, add a pinch of Cinnamon or Cardamom, plus about a tablespoon of a sweetener of your taste, like Yacon or Agave syrup (also Xylitol or Maple syrup is possible). Add 2.5 dl of cold or warm water. Mix all ingredients in the mixer until the liquid is creamy and foamy. Pour into two cups and enjoy!


Put in a glass of water (still or with gas) half a tsp. of Camu Camu and a sweetener to your taste (e.g. Agave or Yacon syrup). Mix it.

Sweet Green Juice

Make a juice with apples, pears, carrots, fresh ginger and lemon. Mix in a tsp. of wheat grass or barley grass powder. Enjoy the green energy.

BioSamara‘s Pesto with hulled hemp seeds/cedar nuts

  • 2 bunches of  Basil, finely choped
  • 1 to 2 gloves of garlic, pressed
  • 5 tbsp. hulled hemp seeds and/or cedar nuts
  • Sea salt, pepper or cayenne pepper, to your taste
  • 1 to 2 dl olive oil
  •  1 to 3 tbsp. hemp oil

Mix all ingredients in bowl and let them marinate for half an hour.

Energy balls

  • 1 cup almond puree
  • ¼ cup hulled hemp seeds
  • ¼ cup Lucuma powder
  • 1 pinch of vanilla powder
  • ½ tsp. cinnamon, nutmeg, cardamom und ginger

 Mix all ingredients by hand and form balls. Roll the balls in hulled hemp seeds or carob powder.

BioSamara’s raw cacao pralinés

  • 1 cup raw cacao powder (or freshly ground cacao beans or nibs)
  • 1 cup raw agave syrup (you can also use a bit of stevia or xylitol and then reduce the amount of agave)
  • 1 cup raw carob powder
  • ½ cup raw coconut oil
  • 1 cup raw cashews, ground
  • 1 tbsp. superfood of your choice (e.g. maca, spirulina, suma)
  • ½ tsp. Spices (e.g. cinnamon, cardamom, vanilla)

Warm the coconut oil lightly (not above 42° C / hand warm) in a pan.

Add all other ingredients and mix them well. Let cool down the mixture so it hardens a bit. Form balls with the help of teaspoon and keep the balls in the fridge for a while.

Take the balls out of the fridge 15 minutes before serving.

Maca-Camu Camu-squares/balls

Use a strong kitchen machine, mixer or a Champion juicer to prepare these dried fruits sweets.

  • 150g walnuts, ground
  • 125g dried apricots, blend them, adding few water if needed.
  • 125g raisins
  • 1tsp. cinnamon
  • 1tbsp. maca powder
  • 1tsp Camu Camu powder

Mix all ingredients well until the mixture is smooth. Then you pour the mixture on a backing paper. Spread until it is 1cm thick and cut it into squares or roll it into balls. These you can keep in the fridge. To preserve them for longer, dehydrate them in a dehydrator or in the oven at 40°C.