Chocolate Peanut Butter Slice

chocolate peanut butter slice | goodMix Superfoods

You can’t go wrong with peanut butter & chocolate! If you’re looking for a healthier chocolate hit, Blend11 gives the base of this chocolate peanut butter slice, strength, crunch, texture, & loads more nutrients!

Chocolate Peanut Butter Slice Ingredients

Base – Hard Choc:
– 200g of melted dark chocolate
– 200g of Blend11 (I used dry mix)

Middle Peanut Butter Layer:
– 250g crunchy peanut butter (I used Pics)
– 2 tbsp of maple syrup
– 1/2 cup of lupin flakes

Top – Soft Choc layer:
-1/2 cup coconut oil
-3-4 tbsp of raw cacao powder
-2-3 tbsp of maple syrup

(Approx quantities, adjust to your own taste as you go).


1. Melt chocolate in a double saucepan, mix Blend11 through.
2. Spread mix into a silicone cake tin, or paper-lined tray / container. Press down well & place in freezer.

1. Mix Peanut Butter, maple syrup, lupin flakes until well combined.
2. Spread over base mix, compacting down with back of spoon. Place in freezer.

1. Melt all ingredients (coconut oil, cacao powder, maple syrup) until evenly mixed.

2. Pour / spread over peanut butter layer.

3. Refrigerate until top is solid, then chop into chunks. Store in fridge or freezer.

This makes a great afternoon treat for the kids and goes really well with a cuppa!

Press Patties

OMG. Game-changing breakfast recipe. Goodbye toast, hello press patties!! Just make up a batch of ‘dough’, add whatever grated or finely chopped veggies you have in the fridge & sandwich press some patties! They can be made in batches & stored in the fridge or freezer – perfect for hot breakfast or for protein in the lunchboxes, even a quick reheat for dinner.


  • 1x 400g BixMix bag
  • 200ml water
  • 50ml oil
  • grated sweet potato (use a little or a lot). My fave ratio is 400g sweet potato: 400g dry Bixmix.


  1. Empty BixMix into a large mixing bowl
  2. Add 200ml of water, mix well & leave to thicken (overnight or at least a few hours)
  3. Grate sweet potato into mixture, add oil & work through with clean hands
  4. Grab a handful of dough, shape into a rough ball & place onto an oiled sandwich press.
  5. Press down and cook for 3-4 mins or until nicely browned. (Press down firmly for a thinner / crispier patty & more gently for a thicker, softer patty).
  6. Remove from the heat, top with avocado, tomato & sliced onion, a squeeze of lemon & salt & pepper.

Serves Approx

Makes a varied amount of patties depending on how much grated veg you add. But a 400g packet with no veggies added will make 10 good sized patties. If you add veggies at a 1:1 ratio you should make approx 20 patties. Think pumpkin, corn, carrot, zucchini, peas, broccoli, cauliflower…


Healthy Hot Cross Buns

Love the hot cross bun flavours, hate the gluten, refined carbs, crappy fats & artificial ingredients that they’re full of. Here’s my version – these are made with Blend11 so are high in protein, fibre, good fats…nutritionally worthwhile eating as well as satisfying your Easter spice & fruit peel cravings!


50g Almond Meal
20g Psyllium Husk
100g Coconut Flour
80g Currants
3 teaspoons of Cinnamon
1 teaspoon of Nutmeg
1 teaspoon of Allspice
Zest & juice of 3 Oranges
2 cups of Blend11 (soaked overnight prior)
3 tablespoons of Coconut Oil
Optional: Maple Syrup to glaze

For the chocolate crosses:
Your fave chocolate, melted in a double pot so as not to burn.
Coconut flour (just mix in with melted choc to thicken it, enough to make a consistency you can work with easily & hold shape).


  1. Add all dry ingredients into a bowl
  2. Squeeze oranges & add juice & coconut oil
  3. Add Blend11
  4. Squeeze the mixture together with clean hands until well combined & all dry ingredients are moistened. You should have a ‘dough’ like consistency.
  5. Shape into small balls (approx 4cm diameter).
  6. Place on a baking tray (mix should make about 12 little buns)
  7. Glaze by brushing with a little maple syrup if you like (not necessary but adds sweetness)
  8. Use the melted chocolate + coconut flour mixture to make crosses. I used my hands, but better / much neater results if you have any ‘icing’ equipment to load the choc into & squeeze out!
  9. Bake in a slow oven (170 degrees) for approx 1.5 hrs (check a bun to see if the inside has gone from ‘gluey’ to drier / just moist & ‘bready’.

Serves Approx

12 small (but very filling, nutritious & delicious) buns!

Black Bean & Corn Savoury Slice

black bean and corn savoury slice | goodMix Superfoods

This Black Bean and Corn Savoury Slice is vegan, high-protein and fibre-rich! Our savoury slice recipes are designed to be topped with things like fresh avocado, salsa or a chilli sauce. They are like toast, but much more nutritious! This recipe would also work great as veggie patties.

Savoury Slice Ingredients

1 pack of soaked BixMix (follow directions on front of pack)
2x 400g tins of black beans
1tsp salt
2 cups of corn kernels
5 heaped tbsp of tomato paste


  1. Add pre-soaked BixMix & all other ingredients to a big bowl.
  2. Mix well until evenly combined
  3. Flatten mixture into 2x paper-lined trays, to a thickness of approx 1cm.
  4. Bake at 180 degrees for approx 40mins, or until you can see some separation from the edges of the tray & cracking on the surface.
  5. Cut into squares & top with avocado, tomato & red onion – or whatever you like! Fresh coriander & salsa would also be great.

Serves Approx

Makes approx 30 snack-sized pieces (mix fills 2 large baking trays)

BixMix Pizza Bites

These Bixmix Pizza bites are flavoured balls or patties for lunches, snacks or dinner.


1 pack of soaked BixMix
6 tbsp tomato paste
50ml olive oil
1 red onion, finely sliced into rounds
200g of grated zucchini
Approx 1 cup of Kalamatta olives
4 medium-sized mushrooms
2/3 cup grated Parmesan (optional – leave out for vegan-friendly)
2/3 cup chopped basil
2/3 cup red capsicum
6 tbsp coconut flour


1)Finely chop/grate all ingredients & add into a large bowl with pre-soaked BixMix (follow instructions on the pack).
2)Mix well until evenly combined.
3)Shape into patties or balls
4)Bake at 180 degrees for 30-40mins depending on the size of balls/patties

Serves Approx

Depends on pattie/ball size

Cherry Ripe Slice Chunks – No Bake

cherry ripe slice recipe recipe | goodMix Superfoods

This no bake cherry ripe slice recipe is amazing if you’re a recovering Cherry Ripe addict – just like the ‘real’ bars…only they taste way better cos they’re made from real food! So easy, the perfect GF vegan dessert or just to have in the freezer for treats!

Cherry Ripe Slice Recipe Ingredients

1x 750g Vegan BallBag mix
90g coconut oil
3 tsp vanilla essence
2.5 cups of fresh cherries, chopped
1 cup shredded coconut
200g dark chocolate, melted


1. Empty your BallBag into a large bowl & add coconut oil & vanilla essence, mixing until evenly combined with hands.

2. Melt your chocolate in a double saucepan.

3. While chocolate is melting, blend 1/2 the cherries with the shredded coconut until you have a rough cherry coconut ‘paste’. Mix this paste & the remaining chopped cherries into the melted chocolate, this is your topping.

3. Press the BallBag mixture firmly into a paper-lined baking tray or container (about 5-7mm thickness is good).

4. Spoon the choc-cherry mixture on top & spread evenly, pressing down firmly & into the edges of your baking tray/s.

5. Place into the freezer to set, then chop into bite size chunks once solid. Store in containers.

Serves Approx

You will have enough Cherry Ripe slice chunks to see you through at least 2 breakups – this seriously makes tonnes!

Rum Ball Christmas Tree

rum ball christmas tree | goodMix Superfoods

Feast your eyes with this Rum Ball Christmas Tree recipe that is oozing with yumminess and will surely be a hit to kids and definitely adults!

This was so much fun to make! So pretty & a practical & healthy dessert that also adds some seriously festive vibes to your table!

Rum Ball Christmas Tree Ingredients

2 x 750g Vegan BallBags protein ball mix (for a big tree to feed loads of people)
1.5 cups currants
1 cup raisins
1/2 cup of rum or to taste
2 dessert spoons of mixed spice
120g coconut oil
200g block of dark chocolate for ‘glue’
Dessicated coconut for rolling your balls in
Raw Cacao or white chocolate buttons
Handful of hazelnuts, bunch of mint  (optional / decoration round the base)
1 punnet each of raspberries, strawberries & blueberries, a bunch of small red grapes, 1 cherry for the top!



1.Pour rum & mixed spice over your currants & raisins, mixing through well then leave covered in a large bowl to soak overnight.
2.Next day, add BallBag mix & coconut oil into the bowl; mix well, squeezing mix together with clean hands until well combined.
3.Shape mix into balls, a few different sizes (i.e. lots of bigger ones for the lower layers, then less medium sized & even fewer small ones, plus a few teeny tiny ones for the top of the tree. You’ll need to work out quantities based on the size of your planned tree (see next step). Set balls aside in the freezer until ready to construct your tree!
4.Make a cone using some cardboard, that sits nicely on top of an upturned bowl (or just a larger cone sitting directly on a plate should also work fine). Ensure that your cone is small enough that you can fully cover it with balls, leaving only small gaps.
5.Melt your dark chocolate into ‘glue’. This will be used to stick all your fresh berries to the tree, as well as glueing the balls into place.
6.Centre the bowl / cone on a plate.
7.Dollop / drizzle some melted chocolate around the bowl, so that your first layer of balls can be ‘glued’ into place by pressing them into the melted choc circle.
8.Arrange your first layer of balls on the choccy glue.
9.Place a little choccy glue onto the top (slightly towards the inner side) of the ball circle, & press your 2nd layer of balls onto the glue (leaning against the bowl / cone for support).
10. Continue layering your balls against the cone to cover it, using slightly smaller balls as you add more levels – so the balls are biggest at the bottom, smallest at the top, & your cone is covered (there may be gaps, that’s fine – you’ll fill those with berries).
11. Place tree in the fridge to ‘set’ the glue.
12. Dip cold fresh berries into your leftover choccy glue, then press them gently but firmly into any gaps (glue them so they sit on top of balls).
13. Use raw cacao buttons (or white choc drops) to stick onto any visible globs of glue / arrange them on the tree to look like fairy lights.
14. Place the tree in the fridge to fully set until ready to serve.
15. Arrange some fresh mint / something green at the base to make it look extra Christmassy on your table!

Serves Approx

Depends on how many balls you’ve made / size of the tree.

Enjoy this recipe!

Breakkie-brunch Jars.

Healthy breakkie on top, morning tea treat on the bottom. You can eat the top for breakfast, then screw the lid back on & keep the bottom for morning tea! Make a few of these on Sunday evening, ready to start the work week off with breakfast & morning tea sorted! Or maybe these could be your perfect ‘post-workout jars’?


Dessert base: (goes in first).
Pure n Free Salted Caramel or Chocolate Mousse coconut yoghurt
Vegan or Whey BallBag mixture (or crumbled up balls / slice)
Banana slices

Breakfast top: (on top of the sweeter stuff).
Activated Blend11 (approx 2 tbsp or whatever amount feels best for you)
Natural unsweetened yoghurt (natural greek or coconut)
Mixed berries (strawberries, raspberries, blueberries etc)


Into clean jars place your ingredients, layered so the sweet layer goes in first & breakfast layer on top.

Serves Approx

Varies depending on jar size etc

Three-thirtyitis Fruit Salad

goodMix fruit salad

Find yourself getting into a snacking frenzy at 330pm?  Try this energy boosting fruit salad to lift your spirits!


1 banana, sliced
1 kiwifruit, diced
1 mandarin peeled and segmented
2 tablespoons lunch box ballBag mix
Sprinkling of organic dark choc chips


Toss everything into a container and enjoy when then mood strikes!

Serves Approx


Thank you to for this recipe!

Minty Biscuit Recipe: Mint Slice Vice

minty biscuit stack on a plate with a cup of tea | goodMix

If a sneaky mint slice is your after-dinner vice – this easy recipe is ‘less-naughty more-nice’?  Grab or make this Minty biscuit, either way this is too good to resist!

Minty Biscuit Ingredients

1x BallBag protein ball mix– vegan or whey 375g
Coconut oil 50g
Cacao butter 50g
Organic food grade Peppermint oil 5 drops
Activated buckwheat / buckinis 100g
Nut butter (cashew / almond / abc) 50g


  1. Soften all the oils (coconut, cacao butter, nut butter) in a large saucepan on low heat.
  2. Take off the heat & add the BallBag mix.
  3. Mix well together into a chocolate minty ‘dough’.
  4. Roll out to approx 3-4mm thick on a large cutting board or tray, in between 2 sheets of baking paper.
  5. Place in the fridge to harden
  6. Take out & cut into bikkies / sticks / shapes / break into shards…
  7. Hide well in your fridge or freezer.

Serves Approx

Makes approx 30 minty biscuit bites

Hope you enjoy this recipe!
Jeanie Xx


goodMix cheesecake

A healthy twist on a cheesecake.  Smooth and creamy,  each bite of this Peanut Butter Cheesecake is a delight!



1 and 1/2 cups ballBag mix
2 tablespoons runny coconut oil


1 can organic full fat coconut cream, chilled
1 and 1/2 cups natural peanut butter



Mix ingredients together in a bowl and press into a lined cake tin. Set in fridge or freezer until firm.


To a large bowl add coconut cream and peanut butter, using an electric beater whisk until smooth and fluffy.
Pour over base, top with crushed peanuts and set in fridge.

Serves Approx


Thank you to The Fit Kitchen with Siobahn for this recipe!

Raw frosted biscuits

A recipe everyone will love! A raw vegan twist in frosted biscuits jammed with nuttients!



1 and 1/2 cups vegan ball bag mix
1/4 cup water


2 tablespoons coconut oil – soft not runny
2 tablespoons raw cacao powder
Splash of natural vanilla


For the biscuits:

Mix ingredients in a bowl and roll into small balls (approx 12).
Press flat onto a baking dish and set in fridge.

For the frosting:

Mix ingredients in a bowl until well combined and top your biscuits with a generous teaspoon.

Sprinkle with additional coconut.

Serves Approx

12 to 14

Thank you to ‘The Fit Kitchen with Siobahn‘ for this recipe!