dōTERRA essential oils are beyond food grade, and there are 28 in the range that are beautiful to cook with. They add a depth of flavour that’s completely delicious with none of the nasties that artificial flavours bring.

Given the potency and purity of dōTERRA essential oils, they pack a punch! Start with 1 – 2 drops in a dish, or even a toothpick amount, and then adjust to taste.

Essential Oil Infused Bliss Balls

100g rolled oats
80g desiccated coconut
170g pitted Medjool dates
2 tsp vanilla bean paste
1tbps coconut oil
1 tbsp rice malt syrup
50g dark chocolate
2 tbsp water
2 drops dōTERRA essential oil (I love peppermint. Wild orange is also delicious)
Extra desiccated coconut to roll balls in

Add all ingredients, except the coconut for rolling, into a food processor. Blend on high for 15 seconds, or until the mixture comes together.

Roll into balls and coat in the extra coconut.

Decadent Chocolate Fudge

1 ¼ cups coconut oil
½ cup raw nut butter (eg. cashew, almond, hazelnut)
1 cup rice malt syrup
½ – ¾ cup raw cacao powder
Pinch of good quality salt (I like pink salt)
2 drops dōTERRA cardamom essential oil
2 drops dōTERRA wild orange essential oil

1. Gently combine the coconut oil and nut butter over a double boiler on a low stove setting.
2. Pour in rice malt syrup and combine further, then add the raw cacao powder and salt.
3. Remove from the stove and mix well with a whisk.
4. Add dōTERRA essential oils and whisk again, then pour into a lined square cake tin.
5. Place in the freezer for approximately 30 minutes.
6. Remove from the freezer and cut into bite size pieces before serving.

Basil Pesto

1 cup (140g) raw cashews
½ cup (70g) pine nuts
2 cloves (20g) garlic, peeled
¼ cup (20g) nutritional yeast
2 tbsp cold pressed olive oil
1 ½ cups (60g) fresh basil leaves
½ tsp good quality salt
2 drops dōTERRA lemon essential oil, or to taste

Place all ingredients in a food processor and pulse until thoroughly combined. Add more olive oil if you prefer a smoother consistency.


CADA with Lots

Sometimes known as “raw museli”, CADA is coconut, apples, dates and almonds combined.

Basic CADA
2 apples, cored
2 – 3 medjool dates, pitted
Half a handful of shredded coconut
Handful of almonds

Add all ingredients into a food processor and pulse on high until finely chopped to a texture of your preference. In the Thermomix I do a couple of seconds on speed 5 or 6 then check and pulse again if required.

Pimped Up CADA
I often turn this into a fast and healthy breakfast of afternoon tea so I add these extras to the basic recipe for a higher protein and mineral content. It lasts well overnight in the fridge and packs well as a work snack and school morning tea, where nuts are permitted.

An extra medjool date, pitted
Half a handful of pepitas
Half a handful of sunflower seeds
About 2 tablespoons of chia seeds
You might also like to add activated buckwheat, rolled oats, goji berries or other nuts.

Add all ingredients into a food processor and pulse on high until finely chopped to a texture of your preference. In the Thermomix I again do a couple of seconds on speed 5-6 then check and pulse further if required.

Spoon into a bowl and top with your choice of yoghurt and fresh fruit. My favourites are coconut yoghurt with blueberries and kiwi fruit.