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121 reviews
So potent

What powerful little packets. I can’t believe the taste it’s fabulous. I add to all sorts for a little spice hit. Great for breakfast with yogurt, Lunch in salad dressing or soup and lovely in coconut milk or in my hot chocolate...

Potent suppliment

Amazing taste and essence from such a small packet. Really feel the taste and enjoying the benefits ... Polly

Cumin dry extract

I’ve not tried this before and have only been taking it a few days but I’m pleased to say it seems to be working so far

ginger zing

I've been using ginger dry extract for many months now and am feeling zingy. I take it in a glass of luke warm water first thing and it wakes up my digestive system. I buy the daily balance stickpacks as they're so convenient. The tin box they come in is very useful for storing my bamboo toothpicks! All good. Totally recommend.

Handy little sachets

These sachets are great as they provide you with the right quantity for your daily dose. No measuring out & spilling!

April 17, 2019


If you're looking for something to brighten up your table and impress your friends and family, this vegan lime, cardamom and blackcurrant cheesecake definitely fits the bill. And it's deliciously healthy.

What your friends won't know is that the core ingredients are cashews and avocados. These ingredients are a brilliant way to add a creamy texture without using dairy products, and the cardamom combines perfectly with the lime to give an aromatic, citrusy, and floral flavour.

If you haven't heard of Lotus Biscoff biscuits before, they're a buttery, caramel biscuit which are accidentally vegan! They taste like buttery digestives with caramel...yum!

PREP TIME: 10 hours (including overnight chilling and freezing)
COOK TIME: no cooking required1
YIELD:8 servings


For the base:

  • 160g Lotus Biscoff biscuits
  • 60g dairy-free butter (melted)
  • 2 tablespoons coconut oil (melted)

For the filling:

  • 190g raw cashews, soaked in water overnight (or 3 hours with boiling water poured over), drained
  • 1 large avocado, peeled and pitted
  • 2 tbsp melted coconut oil
  • 2 tbsp lime zest
  • 250ml fresh lime juice (approx 8 large limes)
  • ¾ to 1tsp Pure Cardamom Extract
  • 150g coconut syrup or agave syrup
  • 115ml unsweetened coconut or almond milk
  • 100g fresh blackberries (or strawberries if you cannot get blackberries)
  • Fresh mint, lime slices and blackberries to decorate (or strawberries if using)



For the base:

  1. Line an 8-inch/20cm springform cake tin with greaseproof paper.
  2. Place the Biscoff biscuits into a food processor/blender and blend until crumbly, but not too fine.
  3. Melt the butter and coconut oil.
  4. In a bowl, add the crushed biscuits, pour over the melted butter and coconut oil and mix until to the consistency of wet sand.
  5. Press the mixture firmly into the lined cake tin, making sure it's fully compacted.
  6. Place in the freezer whilst you make the filling.


For the filling:

  1. Put the drained cashews, avocado, coconut oil, lime zest & juice, cardamom extract, agave syrup and coconut milk into a food processor or blender. Blend until completely smooth. Taste and add more honey and/or more lime juice, to reach desired sweetness/tartness. Add more cardamom if desired.
  2. To make the blackberry swirl, pour 3/4 of the lime filling into the crust and smooth with a spatula. Next, add the blackberries to the remaining mixture in the blender and puree until very smooth. Place dollops of the blackberry mixture on top of the green mixture and swirl in. If your swirls just look messy you can simply smooth the blackberry layer on top instead!
  3. Cover with cling film and freeze overnight or at least 4 hours until firm.
  4. To remove the cheesecake from the springform pan, run the sides under warm water for a few seconds and release. Slice into wedges. Remove from freezer to thaw 10 minutes before serving.
  5. Decorate the centre of the cheesecake with fresh mint leaves, lime slices and blackberries, and serve!

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