Banana Chocolate Popsicles

Banana Chocolate Popsicles

If you love an ice-cold sweet treat, we’ve got the perfect recipe idea that you’ll go nuts for. Picture what tastes almost like an ice cream but without, well, the ice cream. Introducing Banana Chocolate Popsicles. They’re super easy to make, are made from plant-based ingredients and are free from gluten, oh, and they taste delicious!!



  • 4 firm Bananas
  • 1 tsp of Absolute Organic Peanut Butter Smooth (topping)
  • 2 blocks of Loving Earth 72% Dark Chocolate
  • 1 packet of Wooden Craft Sticks
  • Handful of WholeLife Healthfoods Desiccated Coconut (topping)
  • Handful of WholeLife Healthfoods Macadamia & Cashew Mix (topping)
  • Handful of WholeLife Healthfoods Insecticide-Free Australian Almonds (topping)

NOTE: If you have a nut allergy or have other toppings you would like to try, the sky is the limit! Ingredient measurements will vary depending on how many Banana Chocolate Popsicles you’d like to make and how much of the toppings you’d like to put on.



  1. Peel, then cut the ends off the bananas (you can cut off as much as you’d like). Carefully insert a craft stick into each of the bananas. Place on a tray with baking paper or just a sheet of baking paper and place in the freezer for 2 hours.
  2. Prep the toppings in the meantime. Finely chop or blend the nuts slightly in a blender. Do each of the nut toppings one at a time and put aside.
  3. Melt the chocolate gradually in a microwavable safe mug/tall cup. Microwave 30 seconds at a time, taking the mug out to stir the chocolate. Add more chocolate gradually throughout this process. Once all the chocolate has melted, take the bananas out of the freezer. One at a time, dip the banana into the melted chocolate, place on a plate/tray and quickly sprinkle the nut/shredded coconut toppings on. You can also use peanut butter as a topping. Drizzle as much peanut butter as you’d like onto the chocolate covered banana.

TIP: As the chocolate hardens quite quickly, we recommend doing this process one at a time for all the bananas, so your toppings stick onto the chocolate better.

  1. Eat immediately or put back into the freezer to enjoy later!


Tag us on Instagram with your Banana Chocolate Popsicle creation! Click here to find more of our delicious recipes.

banana chocolate popsicles
Dandies Marshmallow Vegan Rocky Road

Dandies Marshmallow Vegan Rocky Road

Rocky road is absolutely one of those desserts that lets those nostalgic childhood memories come flooding back.

The origins of rocky road are a contentious topic (much like the pavlova debate, which FYI is definitely Aussie and not Kiwi), but many sources cite that the earliest mention of the delicious dessert dates back to the mid 19th century in Australia.

As the tale goes, rocky road was invented as a way for Australian businessmen to sell and transport confectionary back to Europe without it going bad on the long journey. Their solution was to simply mix all their ingredients together. The name rocky supposedly came from the literal rocky road the treat had to take to reach its destination!

Traditionally, Australian rocky road consists of milk chocolate, marshmallows, glacé cherries, desiccated coconut, and peanuts which is of course delicious, but not so accommodating for vegan diets or those with allergies.   

Check out our WholeLife spin on an Aussie favourite below using Dandies All Natural Vanilla Marshmallows, which are vegan and gluten free!

Dandies Marshmallows | WholeLife Pharmacy & Healthfoods
Dandies Vegan Rocky Road | WholeLife Pharmacy & Healthfoods

Dandies Vegan Rocky Road


  • 4 blocks (320g) Loving Earth 85% Dark Chocolate
  • ½ cup Coconut Magic Organic Coconut Butter
  • 2 tbsp Global Organics Maple Syrup
  • 1 cup Dandies All Natural Vanilla Marshmallows, chopped
  • 1 cup of digestive biscuit, crumbled
  • ⅓ cup vegan white choc chips (or a vegan choc of your choice)
  • ¼ cup of chopped nuts (we used brazil nuts, but almonds, pecans or macadamias would work too)
  • ¼ cup Absolute Organic Desiccated Coconut


  1. Line a 20x20cm baking dish with cling wrap
  2. In a microwave safe bowl, melt the chocolate, coconut butter and maple syrup together in 30 second bursts until melted, stirring each time to make sure it doesn’t burn
  3. In a separate large bowl, fold the chopped Dandies marshmallows, digestive biscuits, white choc chips, nuts, and desiccated coconut into the melted chocolate mixture
  4. Pour the mixture into your prepared baking dish and press down evenly with a spatula
  5. Set in the fridge for 2-3 hours and use a hot knife to slice up. Enjoy!

TIP: Use our mix-ins as a guide only, the sky is the limit as to what you can put in your rocky road!

  • If you prefer a milkier chocolate base, try using half Loving Earth 85% Dark and half Loving Earth Creamy Coconut Mylk chocolate
  • For a nut-free rocky road, substitute out nuts for cranberries or sultanas
  • For a festive spin, sub out the digestive biscuits for Schar’s Christmas Spekulatius


Passionfruit Vegan No Bake Cheesecake

Passionfruit Vegan No Bake Cheesecake

This passionfruit and lemon vegan no bake cheesecake is an absolute must in everyone’s dessert recipe rotation! It’s dairy free, gluten free and completely vegan, with the ‘cheese’ filling made with soaked cashews, maple syrup and fresh lemon juice. The base is made with delicious Aussie macadamias and then finished off with a summery passionfruit topping.

No oven required in this recipe – the layers of the cheesecake are raw and set in the freezer instead, which makes this dessert the perfect cooldown treat for the warmer months. This cheesecake is made from whole food ingredients, which means it does taste a lot naughtier than what it is!

Could this vegan no-bake cheesecake make an appearance on your dining table during this year’s festivities? Let us know if you try it out in the comments below!

Passionfruit Vegan No Bake Cheesecake | WholeLife Pharmacy & Healthfoods
Passionfruit Vegan No Bake Cheesecake | WholeLife Pharmacy & Healthfoods



  • 1 cup macadamia nuts
  • ½ cup medjool dates
  • 1 cup desiccated coconut


  • 3 cup cashews, soaked overnight
  • ¾ cup water
  • ¾ cup maple syrup
  • ½ cup coconut oil
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • Lemon zest

Passionfruit topping:

  • Pulp of 2-3 passionfruit
  • 2 tbsp maple syrup
  • 2 tbsp cornflour
  • 1tbsp lemon juice



  1. Grease the inside of a springform cake tin with olive oil and line the base with baking paper.
  2. Blend up your macadamias, medjool dates and coconut in a blender or food processor until it starts to form a sticky, clumpy dough. If you’re using a blender, you may have to give it some help to get any stuck bits moving.
  3. Once your dough has formed, scoop it into the springform pan and press down to make an even layer. You can use your hands or the back of spoon to make sure it’s nice and compact. Place into the freezer for 15 minutes so it sets.
  4. Blend your soaked cashews, maple syrup, melted coconut oil, vanilla extract, lemon juice and a bit of lemon zest until smooth. You may have to do this in batches, depending on how strong your blender is.
  5. Spread your cashew filling over the macadamia base evenly and then place back into the freezer to set overnight (patience, please!)
  6. To make the passionfruit topping, heat the passionfruit pulp and maple syrup in a small saucepan over medium heat to bring to a simmer.
  7. In a small bowl, mix the cornflour with a dash of warm water and gradually add into the saucepan while stirring. The passionfruit will take a few minutes to thicken.
  8. Add lemon juice, stir, and allow to cool.

TIP: You can make the topping at the same time as the rest of cheesecake and store in the fridge while the base and filling set in the freezer.

  1. Once your cheesecake is set, you can remove it from the springform pan and place on a plate ready to dress with the passionfruit topping. Garnish with lemon zest and enjoy!

Did you enjoy this passionfruit vegan cheesecake recipe? Keep up with the latest recipes and more over on our Instagram @wholelifepharmacyandhealthfood, or find more of our recipes here.


Ferment Your Own Pickles At Home

Ferment Your Own Pickles At Home

Gut health has been having a serious moment in 2021, and we’re all about it! We know that your gut influences so many other functions of your body, to the point where it’s often called the second brain

Keeping your gut microbiome happy is key, and to do that you need to nourish it with lots of prebiotic and probiotic foods. Prebiotic foods are high fibre foods that feed the beneficial bacteria in our gut. Probiotic foods contain live beneficial bacteria that grow during the fermentation process. Introducing these beneficial bacteria in your gut microbiome helps keep the bad guys (the harmful bacteria) in check so everything stays balanced and happy.

Fermentation can seem like a scary and complex process, but it’s actually quite simple to do yourself at home! All you need is a mason jar and the ingredients listed below to start your own at home fermentation station. This is a fun one to do with the kids too as it is exciting when you first start to see bubbles which indicates that the good bacteria are getting to work!

Let us know how your very own homemade fermented pickles go in the comments below.



  • 2 continental cucumbers (mini pickling cucumbers if you can find them)
  • Fresh dill
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 6-8 garlic cloves, sliced
  • 1 tsp Himalayan pink fine salt
  • 4 bay leaves



  1. Place cucumbers into an ice bath to firm up for 20 minutes then cut into 1cm slices
  2. Mix salt and 2 ½ cups of filtered water until salt has dissolved to make saltwater brine (If you don’t have filtered water, you can boil tap water for 15 minutes to remove chlorine)
  3. In a large jar, layer black peppercorns, coriander seeds, mustard seeds, garlic, and dill into the bottom
  4. Place cucumbers into jar, pressing down firmly
  5. Layer more dill into any gaps and slide bay leaves down the sides of jar
  6. Pour in the saltwater brine making sure to completely immerse all cucumbers
  7. Screw lid on loosely to allow gasses to escape during the fermentation process (you may need to ‘burp’ the jar daily to allow gases to escape)
  8. Store your pickles in a cool, dark place while they ferment
  9. After 3 days, the brine should be cloudy and have bubbles – this is a good thing, it means there is life and that the good bacteria are working their magic
  10. You can ferment for longer if you prefer a sourer pickle, but no matter how long you leave them refrigerate before you eat them
  11. Enjoy your gut-loving, fermented dill pickles!

Tip: Once placed in the fridge, the fermentation process slows significantly but doesn’t stop all together. The longer you leave them in the fridge, the more sour they will get. If you don’t like super sour pickles, it’s best to eat your pickles ASAP or maybe halve the batch so you can get through them all before they ferment for too long.

Ferment Your Own Pickles | WholeLife Pharmacy & Healthfoods
Ferment Your Own Pickles | WholeLife Pharmacy & Healthfoods

Keen for more recipes? Keep up with the latest over on WholeLife’s Instagram here or browse our other recipes here!

Tips for Switching to Gluten Free

Tips for Switching to Gluten Free

If you’re someone who has had to cut gluten out of your life due to gluten sensitivity, coeliac disease, or other reasons, we understand that it can be an extremely daunting journey to revamp your diet and essentially, your lifestyle in some ways.

Unfortunately, approximately 1 in 70 Australians are impacted by coeliac disease but around 80% of this number remain undiagnosed. So, before we tell you some of the great gluten free products that we range at WholeLife, it’s time to get back to the basics and tips to get you on your gluten free journey.


What is gluten?

According to Coeliac Australia, gluten is a protein found in wheat, rye, barley, triticale, and oats (in some circumstances) and assists in food upholding their shape. So where can you find gluten? A quick side note…sometimes gluten may be hidden in an array of foods that you didn’t even think of, so keep an eye out!

  • Wheat can be found in various foods including bread, baked goods, soups, pasta, cereals, salad dressings. Triticale is a newer grain which has similar qualities to wheat
  • Barley can be found in malt, food colouring, soups, beer, Brewer’s Yeast
  • Rye can be found in rye bread, rye beer and particular cereals

To find a more detailed list on foods that contain gluten, click here.


Tips for going gluten free

It can most certainly be an adjustment to switching to a gluten free diet and there are a few things you’ll need to consider:

  1. Check those labels. Now that you’re going gluten free, it’s important to check the labels on products to ensure they don’t have any traces of gluten. Actively search for a gluten free label or for extra assurance, look for products that have the “Endorsed by Coeliac Australia Gluten Free” label on them.


  1. Use gluten free substitutes. Now you may be wondering, what do gluten free substitutes look like? Firstly, switch to grains like rice, quinoa, corn, buckwheat, sorghum. These are great substitutes that are extremely versatile and can be used to make delicious, gluten free meals. Secondly, here are a few products that we stock at WholeLife that won’t make you miss gluten whatsoever!

Eco Organics have an array of gluten free options, including fettuccine and spaghetti so you won’t miss another pasta night. Try out their Edamame Spaghetti or Chickpea Fettuccine, just to name a few. They’re gluten free, low carb, organic and taste delicious.

gluten free


Niulife have a variety of sauces which are gluten free. Their Cocomino Original Coconut Amino Sauce is a great alternative to soy sauce, so you can keep dunking those gluten free sushi rolls with peace of mind.

gluten free


Melinda’s Gluten-free Goodies are the sweet, gluten free delights you didn’t know you needed. Let’s face it, sometimes we don’t have the time to spend hours in the kitchen baking tasty desserts, so this is where Melinda’s Gluten-Free Goodies come in. They’re pre-made, gluten free, use clean ingredients and are super simple to make.

gluten free


Bob’s Red Mill is another great brand which stocks an array of gluten free baking ingredients. Some examples include their Gluten Free 1 to 1 Baking Flour that is perfect for making cookies, cakes, brownies etc or their Gluten Free Quick Cooking Rolled Oats which are processed in a dedicated gluten free facility and tested to ensure purity, avoiding cross-contamination.

gluten free


To all our bread lovers out there who believe they can’t eat bread anymore, we’re going to introduce you to Venerdi Bread. They’re gluten, dairy, and soy free, making them a perfect candidate to satisfy your gluten free bread needs. There’s no world if there’s no bread!

gluten free


At WholeLife we also stock our own WholeLife Healthfoods branded wholefoods which can assist you on your journey to finding perfect substitutes for eliminating gluten. Examples include our Coconut, Buckwheat or Brown Rice Flour.


3. Be aware of cross-contamination. Yes, cross-contamination can occur with gluten and gluten free products. It’s extremely important if you’re coeliac and are living with others that you are using a different toaster, colander, cutting boards, containers, oil used in fried foods and other cooking utensils that may have been in contact with gluten. Same with restaurants or visiting someone’s home, it’s important that if you have any concerns of cross-contamination that they are raised to minimise your chances of ingesting gluten.


4. Get cooking! If you’re concerned about what products may or may not have gluten, cooking from scratch is an option. Now, this can be an extremely time-consuming process, however it’s a great method to ensure your meals don’t contain any gluten or any hidden nasty substitutes. Remember, natural foods like fruit, vegetables and meat do not contain gluten, thus, you can still create delicious meals by incorporating them.


To find some tasty gluten free recipes, head on over to our blog. Let us know in the comment section below what your favourite gluten free tips are.


Feature Image Via: Venerdi Bread

Spring Manuka Honey Granola

Spring Manuka Honey Granola

Homemade granola is one of those recipes that is so delicious yet so easy to make at home it’ll leave you wondering why you didn’t try it sooner! Your kitchen will soon be filled with sweet aromas of Manuka honey and toasted almonds, so make sure you have plenty of yoghurt and strawberries on hand to enjoy this Spring-time granola with.

The Manuka honey in this recipe really does make all the difference to the taste ­– normal honey just won’t cut it for this one. Manuka honey is a unique type of honey that is made from the bees who pollinate the flower of the Manuka bush, native to both Australia and New Zealand.

Honey has been used for thousands of years for its antibacterial healing properties due to the naturally occurring presence of hydrogen peroxide. However, Manuka honey is extra special because it contains another compound called methylglyoxal, or MGO. The higher the MGO content, the stronger the antibacterial effect in that batch of honey is.

Nowadays, Manuka honey is consumed to help soothe sore throats, improve oral health, and support digestive health. Luckily for all of us, it’s also some of the most delicious honey you’ll ever try!

Spring Manuka Honey Granola | WholeLife Pharmacy & Healthfoods


  • 4 cups of WholeLife Healthfoods Certified Organic Rolled Oats
  • 2 cups WholeLife Healthfoods Raw Almonds, sliced
  • 1 ½ cups WholeLife Healthfoods Coconut Chips
  • ¾ cup Absolute Organics Dried Figs, chopped
  • ½ cup B Brothers Manuka Jellybush Honey 30+ MGO
  • ½ cup Global Organics Raw Cold Pressed Coconut Oil
  • 1 tsp Chef’s Choice Vanilla Extract
  • ½ tsp Daily Essentials Ground Cinnamon
  • ¼ tsp salt



  1. Preheat oven to 180°C and line a baking tray with baking paper
  2. In a large mixing bowl, combine the oats, almonds, coconut chips, dried figs, cinnamon, and salt
  3. In a small saucepan over medium heat (or in the microwave), melt the coconut oil with the honey and vanilla extract
  4. Pour the liquid over the dry ingredients and stir well to combine
  5. Spread the mixture evenly on to a baking tray and bake for 25 minutes, stirring the granola every 7-10 minutes
  6. Remove the granola from the oven once the oats have goldened and allow to cool on the tray (the granola with become crunchier as it cools)
  7. Serve over coconut yoghurt with fresh fruit and enjoy!

TIP: Store in an air-tight container to keep your granola fresh for up to a week.

Let us know in the comments below or over on Instagram if you’ve tried out our Manuka honey granola!


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