LoveRaw Lifehacks | Loveraw

PB Granola Cups

July 07, 2019


Breakfast goals...right here! 


1 x mashed banana

1 x Tbs nut butter (we used cashew for these)

1 x Tbs maple syrup

Pinch of salt

1 x cup oats

1 x tsp ground cinnamon



Mix together all of the ingredients.

Scoop out mixture into cupcake cases and bake in oven for 15-20 minutes until golden at 180°C.

Once golden press a Butter Cup on top of each cupcake and leave in the oven for about 2 minutes until melted.

Makes about 4 Granola Cups. 


The quickest way to satisfy any sweet cravings!


Medjool dates 

Peanut butter 

Butter Cups 



Pit your dates and fill them with peanut butter & chopped up Butter Cups...SO simple SO delish! 




We were feelin' fancy so we layered up our Hazelnut Butter cups for the ultimate giant cup!



3/4 cups fresh raspberries

2 x Tbs chia seeds

1-2 x Tbs maple syrup

Squeeze of lemon 

100g of dark vegan chocolate

3 x Hazelnut Butter Cups 


For the raspberry chia jam simmer the  fresh raspberries in about 1 Tbs water on a medium heat. As they soften, mash with a wooden spoon. Stir in  the chia and maple syrup and a squeeze of lemon. Once combined, set the jam aside for 15/20 minutes to let the chia seeds absorb the liquid and thicken.

In a bain-marie, melt the dark vegan chocolate. Spoon the melted chocolate into cupcake moulds and layer with a Butter Cup followed by a generous spoon of raspberry chia jam and a final layer of melted chocolate. Refrigerate for about an hour until solid. 


The picture says it all! 



1/3 cup runny peanut butter

1/2 Tbs melted coconut oil

2 x Tbs liquid sweetener of choice

2 x Tbs shredded coconut

1 x Tbs cacao powder

Pinch of salt

1/2 cup puffed brown rice



Mix all of the ingredients together apart from the raw cacao powder. 

Spoon out 2/3 of the mixture into silicone muffin cases. 

Add cacao powder to the remaining mixture, spooning it on top of the fudge base. 

Decorate with chopped up Butter Cups and freeze for about 1-2 hours. 

Serve straight from the freezer or allow to sit for 10-15 mins.  


Decadent, dense, gooey &'ll wanna make these brownies ASAP!


1 x flax egg (1 x Tbs ground flax seeds soaked in 3 x Tbs water for 10 minutes) 

1/4 cup apple purée 

2 x Tbs maple syrup 

2 x Tbs melted coconut oil 

1/2 cup plain gluten-free flour blend 

1/2 tsp baking powder 

1/4 cup cacao powder 

1/4 cup coconut sugar 

A pinch of salt 


In a mixing bowl, mix together all of the ingredients and add two chopped up Butter Cups right at the end. 

Pour mixture into mould and bake for 20 minutes at 180°C. 

This is the ULTIMATE vegan freakshake! Get involved! 


1 x LoveRaw Cacao & Cardamom Almond Drink 

2 x scoops vegan vanilla ice cream (we love Booja Booja) 

1 x Tbs peanut butter 


Blend all ingredients together in a high speed blender.  

To serve, drizzle the rim of your glass with melted dark chocolate and peanut butter. Top with Butter Cups, chopped up nuts, bee pollen and extra melted chocolate. 

This Peanut Butter Cheesecake is an absolute winner! 


For the crust: 

1/2 cup pecans 

1/2 cup oats 

3 x Tbs date syrup

For the filling: 

1 x cup cashews (soaked in water for about 4 hours) 

1 x avocado 

2 x Tbs raw cacao powder

5 x Tbs date syrup

A squeeze of lemon juice 

A pinch of Himalayan salt 


Blend together all of the crust ingredients in a food processor and press this mixture into a round cake tin lined with baking paper to form the base. 

Blend the filling ingredients together in a food processor and pour over base. 

Decorate with chopped up Butter Cups. 

Freeze for a few hours and either serve frozen or let it defrost for about 15-20 minutes. 

Wake Up to Goodness!!!

Make mornings less hectic with this easy and delicious overnight oats. 


1/2 Cup of Oats

1x Very Ripe Banana

1x Cup of Plant Milk

1/2 Cup of Water

1x Tbs Peanut Butter

1x Tbs Cacao Powder


Extra Peanut Butter

LoveRaw Vegan Chocolate Butter Cups



Blend the oats, banana, milk, water and peanut butter until smooth. Spoon out half of the mixture into a jar and the cacao powder to the remaining oat mix and blend. Fill the rest of the jar with the chocolate layer and refrigerate overnight. Serve in the morning with peanut butter and chopped up Butter Cups. 


The messier the tastier, right? This easy recipe is SO delicious. Screenshot it, save it, hell, kick it old school and write it down, but just do what you gotta do to make this!


1x Large Avocado

3x Tbs Cacao Powder

2x Tbs Maple Syrup

A pinch of salt

A squeeze of Lemon Juice

Water (Optional)


Blend all of the ingredients until smooth, add a dash of water to speed up the blending process. Once mixed drizzle your pots with peanut butter and fill them up with the creamy mousse, topping them with our chopped up Peanut Butter Cups

You asked for it...we've got your cozy weekend baking sorted!

These flapjacks are the perfect simple bake for your weekend or even mid-week.



1½ Cups of Oats 

1 x Banana

3x Tbs Maple Syrup or Agave Syrup

3x Tbs Peanut Butter

2 Tbs Coconut Oil 

Pinch of Himalayan Salt 


Pre-heat the oven to 180°C. Mash the banana, then add the syrup, coconut oil and peanut butter until smooth. Mix in the oats and the salt.  transfer into a baking tray and bake for 20 minutes. Once cool, cover with melted vegan dark chocolate and refrigerate. Makes about 8 flapjacks. Enjoy!