Take a look at some of our Tasti recipes! From breakfast to dessert & the bites in-between, there's something for everyone to enjoy!

Breakfast, Lunch, Dinner & Desserts

Homemade Muesli

Cheats Lamingtons

Chicken, Rice and Dried Fruit Tagine

- NEW - Coffee, Walnut & Almond Cake

Oaty Pecan Date Bars

Moroccan Parsnip & Walnut Cous Cous Salad

Chia Pudding

Rainbow Quinoa Salad

Seasonal Recipes

Christmas Rocky Road

Christmas Spiced Mini Muffins

Christmas Spiced Roasted Nuts

Festive Tropical Pavlova

Frangipane Christmas Tart

Best Fruit Cake

-Date Sweetened Summer BBQ Sauce

Hot Cross Buns

Pineapple Christmas Cake

Salted Caramel Christmas Ganache

Sticky Christmas Cake

Traditional Christmas Cake

Fruit Cake Cookies

- NEW - Almond and Caramel Fruit Cake

00:41

Lemon Berry Cashew Cheesecake

In need of some weekend baking inspiration?? Try our Lemon Berry Cashew Cheesecake, recipe below! ______________________________________ LEMON BERRY CASHEW CHEESECAKE ______________________________________ INGREDIENTS 1 cup Tasti Almonds 1 cup Tasti Desiccated Coconut 15 Tasti Dates, deseeded 2 Tbsp + ⅓ cup melted coconut oil 2 cups Tasti Natural Cashews, soaked in water overnight ½ cup + 1 Tbsp maple syrup ¾ cup coconut milk 1 tsp vanilla extract Zest and juice of 1 large lemon 1 cup fresh or frozen berries of your choice 1 tsp cornflour Toasted coconut chips, to garnish METHOD 1. In a food processor, combine the almonds and desiccated coconut then pulse until the almonds and roughly chopped. Add the dates and 2 Tbsp coconut oil, then process until it reaches a sandy consistency. 2. Transfer the mixture into a lined 22cm round cake tin, then press evenly into the base of the tin. 3. To make the filling, place the soaked cashews, remaining coconut oil, ½ cup maple syrup, coconut milk, vanilla, lemon zest and juice into a clean food processor or blender. Blend until completely smooth. 4. Pour the cheesecake filling over the cheesecake base, then carefully place into the freezer. Leave to freeze for a minimum of 3 hours, ideally overnight. 5. To make the berry topping, place the berries, remaining maple syrup and 2 Tbsp water into a saucepan. Place over a low to medium heat, and cook while stirring for 5-6 minutes or until the berries have broken down and become saucy. 6. Stir together 1 Tbsp of water with the cornflour to make a slurry, then stir into the cooked berries and cook for 1-2 minutes or until thickened. Transfer to a bowl and refrigerate until cool. 7. To serve the cheesecake, remove from the freezer and release from the cake tin. Place onto a serving plate, and leave to soften in the fridge for 1-2 hours. Once defrosted, slice into pieces and drizzle over the berry sauce. Garnish with toasted coconut flakes and serve immediately. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustralia/ https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

00:41

Oaty Pecan and Date slice

A delicious snack, breakfast, or dessert full of sweet, caramely dates and toasty pecans. _______________________________ OATY PECAN AND DATE SLICE _______________________________ INGREDIENTS 3 cups Tasti Dates, deseeded and roughly chopped ¼ cup maple syrup 1 tsp vanilla extract 180g butter, softened ¾ cup soft brown sugar 1 ½ cups plain flour ½ tsp baking soda 1 ½ cups rolled oats 1 cup + ¼ cup Tasti Pecans METHOD 1. In a saucepan, combine the chopped dates, maple syrup, vanilla extract and 1 ¼ cups of warm water with a pinch of salt. Place over a medium heat, and cook while stirring for 5-10 minutes or until the dates have cooked down and the mixture has thickened. Set aside to cool. 2. Preheat your oven to 190 degrees celsius fan bake. To make the oaty base mixture, cream together the butter and brown sugar in a mixing bowl. Add the flour, baking soda, rolled oats, and mix until just combined. 3. Line a rectangular slice tin, then press half of the base mixture into the tin. Stir 1 cup of pecans into the cooled date mixture, then spoon over the oaty base and spread evenly. 4. Sprinkle the remaining base over the top of the dates, leaving in bigger pieces to create a crumble topping. Roughly chop the remaining pecans, and sprinkle over the topping. Place into the oven to bake for 20-30 minutes, or until the base is golden brown. 5. Leave to cool for 30 minutes before removing from the tin, and leave to cool completely before cutting into squares. Enjoy or store in an airtight container for up to 4 days. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

00:37

White Chocolate, Pear & Macadamia Cookies

Try our delicious White Chocolate, Pear & Macadamia Cookies 🍪. They taste even better with a glass of milk!🥛 ____________________________________________________ WHITE CHOCOLATE, PEAR & MACADAMIA COOKIES ____________________________________________________ INGREDIENTS 160g butter, softened 1 cup soft brown sugar ½ cup caster sugar 1 tsp vanilla extract 2 eggs 2 ½ cups plain flour 1 tsp baking soda ½ tsp salt 1 cup Tasti Macadamias, chopped 250g white chocolate, cut into chunks ⅓ cup Tasti dried pears, diced METHOD 1. In a bowl, cream together the butter, brown sugar, caster sugar and vanilla until light and creamy. Add the eggs one at a time, and mix until fully incorporated. 2. Sieve the flour, baking soda and salt into the butter mixture, and mix until a soft dough forms. Add the chopped macadamias, chocolate and pears to the cookie dough, then fold through until completely combined. Cover the cookie dough, and place into the fridge to chill for 1 hour. 3. Preheat your oven to 170 degrees celsius fan bake. Once chilled, spoon heaped tablespoons of the dough onto lined baking trays; leaving a 10cm space between each spoonful. 4. Place into the oven and bake for 10-12 minutes, or until the cookies heave spread and are lightly golden brown on the edges. Leave to cool for 5 minutes on the trays, before transferring to a wire rack to cool completely. 5. Keep stored in an airtight container for up to 4 days or enjoy immediately. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

00:37

Gluten Free Moroccan Parsnip and Walnut ‘Couscous’

Our Moroccan parsnip and walnut dish is a delicious gluten free couscous alternative. Serve as a tasty side, or with haloumi, chicken or grilled broccoli for a more complete meal. Serves: 4 - 5 Pre time: 10 minutes No cook time Ingredients ● 1 cup Tasti Walnuts ● 4 large parsnips (approximately 300g) peeled and roughly chopped ● 2 tsp ground cumin ● 1 tsp sumac ● 1 garlic clove ● Handful of fresh herbs (mint, parsley, basil, coriander), finely chopped ● 6 Tasti Ready to Eat Dates, roughly chopped ● ¼ cup Tasti Dried Apricots, roughly chopped ● 2 Tbsp olive oil ● Juice of ½ a lemon ● Salt and pepper to taste Method 1. Blitz walnuts, parsnips, garlic, cumin and sumac in a food processor to create a cous cous consistency. 2. Pour into a large bowl, then add dried fruit and herbs. Season well, then dress with the olive oil and lemon juice. Toss well. 3. Serve as a side salad, or with fried haloumi, rocket and sliced red onion for a more substantial vegetarian meal. . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

00:38

Crispy Granola Breakfast Parfait

Consider preparing these Crispy Granola Breakfast Parfaits several at one time, as the they will keep in the refrigerator for up to three days - perfect for breakfast on-the-go or as a pre-prepared afternoon snack! ________________________________________ CRISPY GRANOLA BREAKFAST PARFAIT ________________________________________ INGREDIENTS (serves 6) 1 cup rolled oats ½ cup Tasti sliced almonds ½ cup Tasti coconut chips ¼ cup Tasti pumpkin seeds 2 Tbsp Tasti hemp seeds ¼ cup melted coconut oil ¼ cup honey or maple syrup 1 tsp vanilla extract 2 cups yoghurt of your choice 2 sliced bananas 1 cup fresh seasonal fruit, sliced METHOD 1. Preheat your oven to 160 degrees celsius fan bake. In a bowl, combine the rolled oats, sliced almonds, coconut chips, pumpkin seeds and hemp seeds. 2. Stir to combine, then add the coconut oil, maple syrup, vanilla extract and a pinch of salt. Mix until fully incorporated, then scatter onto a lined baking tray. 3. Place into the oven and bake for 15-20 minutes, stirring halfway through, or until golden brown and crisp. Set aside to set and cool completely. 4. To assemble the parfaits, spoon half of the yoghurt amongst 6 glasses. Top with half of the sliced banana and fruit, then top with half of the granola. Repeat to create another layer, then serve immediately. 5. To store the granola, keep in an airtight container for up to 7 days in a cool, dark area. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustralia/ https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

00:34

Gluten Free Raw Vegan Chocolate Tart

Our Tasti Made Simple Bars are the ideal base for your next raw tart or slice. We love this tart as it can cater for so many guest’s needs - from vegans to coeliacs alike. If you don’t have any dietary requirements, don’t be put off, it’s super tasty as well! Serves 12 Prep time: 10 minutes + cooling time No cook time Ingredients Base ● 10 Tasti Lamington Made Simple Bars ● 6 Tasti Ready to Eat Dates ● 2 Tbsp coconut oil Filling ● 2 ripe avocados ● 200g quality dark dairy-free chocolate (we used Whittaker's 72%), melted ● ⅓ cup coconut milk ● ½ cup maple syrup ● 1 tsp vanilla essence ● Fresh berries and Tasti Long Thread Coconut for decorating. Method 1. To make the base, soften the Tasti Made Simple Bars in the microwave for 20 seconds. Blitz the bars, dates and coconut oil in a food processor until you achieve a crumb like consistency. 2. Press the base mixture into a tart tin and place in the freezer while making the filling. 3. Add the avocados, melted chocolate, coconut milk, maple syrup and vanilla essence into a food processor and blend until smooth and creamy. 4. Remove the tart base from the freezer and fill with the chocolate mousse filling. Place into the fridge for at least 30 minutes, or until hardened. 5. Top with seasonal berries and Tasti Long Thread Coconut to serve. . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustra... https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

00:39

Homemade Seeded foccacia

For many food lovers, nothing beats the smell of freshly baked bread. Loaded with healthy seeds, this easy Seeded Focaccia Bread is ridiculously delicious. Once you take the first bite, I think you’ll agree! _____________________________ HOMEMADE SEED FOCCACIA _____________________________ INGREDIENTS 3 Tbsp Tasti Pumpkin Seeds 3 Tbsp Tasti Sunflower Seeds 1 Tbsp Tasti Sesame Seeds 4 cups high grade flour, plus extra for dusting 2 tsp salt ½ tsp sugar 2 ¼ tsp Tasti Active Dried Yeast Extra virgin olive oil 2 Tbsp roughly chopped rosemary Sea salt, to finish METHOD 1. In a bowl, combine the Tasti pumpkin seeds, sunflower seeds and sesame seeds. 2. In a large mixing bowl or bowl of a stand mixer, combine the flour, salt, sugar, yeast and half of the seed mixture. Add 400ml warm water, and mix until a soft dough forms (adding more water if necessary). 3. Knead the dough for 5-10 minutes on a floured benchtop or with a stand mixer until the dough is smooth and stretchy. Transfer to a bowl greased with olive oil, then cover and leave to proof in a warm place for a minimum of 1 hour or until doubled in size. 4. Preheat your oven to 210 degrees fan bake. Tip the dough onto a floured surface, and cut into 2 pieces. Press into oiled skillets or 25cm diameter round cake tins. Use your fingers to press dips into the surface of the dough, then drizzle with olive oil. 5. Sprinkle the remaining seed mixture over the surface of the bread, then sprinkle over the chopped rosemary. Cover, and leave to proof for a final 30-45 minutes. 6. Place into the oven and bake for 18-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the surface. Sprinkle with sea salt, then once cool enough to handle, remove from the baking dish and leave to cool before slicing. . . . Be Social! Follow us on Instagram and Facebook: https://www.instagram.com/tastinz/ https://www.instagram.com/tastiaustralia/ https://www.facebook.com/TastiNZ https://www.facebook.com/TastiAust

Almond and Caramel Fruit Cake

An irresistible recipe that everyone will swoon over! If you love sweet and crunchy caramel, this one's for you!

Cheats Lamingtons

The secret's out! This cheat's version of lamingtons uses store bought sponge cake for a super easy, bake free, quick and Tasti Treat!

Chocolate & Ginger Tarts

Add a chocolatey twist to a Christmas classic with this chocolatey tart recipe! Delight your family and friends with this sweet treat this festive season.

Christmas Spiced Roasted Nuts

It's so satisfying to serve up nuts that you have roasted yourself, and it’s also super simple. These make a great little gift at Christmas!

Festive Tropical Pavlova

It’s not a Kiwi Christmas without pavlova! Try this Festive Tropical Pavlova, layered with fresh fruit, passionfruit pulp and mint. And to save you time, why not use a store bought pavlova!

Homemade Muesli

Simple and delicious toasted muesli with nuts, seeds, coconut and ginger. This muesli is a healthy, homemade breakfast. A ribbon-tied jar of it makes a delightful edible gift this Christmas!

Oaty Pecan Date Bars

A delicious snack, breakfast, or dessert full of sweet, caramelly dates and toasty pecans. Try your hand at making this Tasti pecan and date slice with the kids these school holidays!

Salted Caramel Christmas Ganache

This decadent Salted Caramel Ganache cake takes fruit cakes to a whole new level!

Best Fruit Cake

This is not your average fruit cake recipe… it’s the BEST! A classic fruit cake with soaked Fruit Mix, nuts, dark chocolate and a sweet apricot glaze.

Chia Pudding

Chia pudding is the perfect healthy breakfast or snack. It’s creamy, satisfying and loaded with protein and fibre. Vegan, gluten-free, paleo and keto.

Christmas Rocky Road

Give the gift of Tasti homemade Rocky Road this Christmas!

Coffee, Walnut & Almond Cake

A luxuriously moist chocolate cake made with ground walnuts and almond meal, smoothered in a rich dark chocolate & coffee glaze. The perfect flourless cake for a delicious dessert.

Frangipane Christmas Tart

Take everyone’s favourite festive Christmas mince pies to a new level with this stunning large Christmas mince tart, with a delicate layer of frangipane.

Hot Cross Buns

With Easter fast approaching, the allure of hot spiced buns is hard to resist. While store-bought buns are tasty, nothing beats a warm, fresh, homemade hot cross bun straight out of the oven. Why not whip up a batch to impress your friends and family - everyone’s sure to ask for the recipe!

Pineapple Christmas Cake

Crushed pineapple is the secret ingredient to making this delicious cake extra sweet and moist. Full of tasty fruit, it’s a perfect Christmas cake!

Candied Peanuts

Not only are they absolutely delicious and easy to make, they also make a great gift! Serve them as a snack, or after dinner in a bowl for everyone to dig in to!

Chicken, Rice & Dried Fruit Tagine

Take your tastebuds on a trip to Morocco with this succulent Chicken Tagine, full of aromatic spices and topped with Tasti toasted Pine Nuts and Slivered Almonds.

Christmas Spiced Muffins

Sunfield Canola Oil creates perfectly moist, soft textured muffins. The aromatic spices bring a festive feel to these Christmas Spiced Mini Muffins.

Date Sweetened Summer BBQ Sauce

An easy and homemade barbecue sauce that’s sweetened with Tasti Soft & Juicy Dates. This must-make recipe is the perfect addition to any NZ Summer BBQ!

Fruit Cake Cookies

There's nothing quite like Fruit Cake at Christmas! This twist on tradition turns cake into Tasti chocolate dipped cookies that are perfect anytime, especially with a cup of tea.

Morrocan Parsnip, Walnut & Couscous Salad

Our Tasti Moroccan parsnip and walnut dish is a delicious gluten free couscous alternative. Serve as a tasty side, or with haloumi, chicken or grilled broccoli for a more complete meal.

Rainbow Quinoa Salad

This Rainbow Quinoa Salad is vegan, gluten-free, stunning and totally delicious! Use a variety of dried fruits and nuts, as well as a mix of your favourite fresh herbs.