Cherries are juicy and sweet, making them delicious in a fruit smoothie. Buy frozen fruit to enjoy them in and out of season, with the additional benefit that the frozen cherries from FRÜT are pitted, so you can add them without any hassle, for a quick and easy summer smoothie.


  • 1 C Frozen Sweet Cherries
  • 1/2 C Frozen Strawberries
  • 1 Frozen Banana
  • 1/2 C Milk of choice
  • 1/2 C Water
  • 1/4 C Cashew Nuts
  • 1 Tbsp Chia Seeds


    Add all ingredients to your OmniBlend, blend starting at low, increasing to high for about 30 seconds until smoothie and creamy (or use the 35 second timer on the OmniBlend V).

    In this video we used the OmniBlend I - 2ltr Pro, which is the recommended model for home use, smoothie bowls, and restaurant kitchens. For commercial use in smoothie bars the most popular model is the OmniBlend V - 1.5lt.




    These vegan cheesecake bars are rich, creamy, delicious and so easy to prepare. They make the perfect dessert for a weekend treat! The trick is in soaking the cashews to get that creamy cheese cake texture. From there you can play around with different flavours, we topped our cheesecake with date syrup (which is easy to make yourself, following this recipe), walnuts and chocolate. Tastes like a cheese cakey snickers bar, yum!



  • 1 C Dates
  • ½ C Walnuts
  • ½ Oats
  • ½ C Coconut Flakes
  • ¼ Tsp Salt


  • 1 ½ C Cashews
  • ½ C Coconut Milk
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Lemon Juice
  • 1 Tsp Vanilla Essence
  • Pinch of Salt


  • Date syrup
  • Chopped Walnuts
  • Melted Dark Chocolate

  • Directions:

    Soak the cashews in hot water for 1 hour, then drain thoroughly.

    For the crust, add dates, walnuts, oats and coconut flakes to the jug, pulse a few times until well combined and crumbly.

    Line a loaf pan with parchment paper. Transfer crust layer to loaf pan and press down into an even layer, place in the freezer to set.

    For the filling, add soaked cashews, maple syrup, coconut milk, coconut oil, vanilla essence, lemon juice and salt to the jug. Blend on high until creamy and smooth.

    Pour the filling over the crust, drizzle with date syrup and sprinkle chopped walnuts on top. Freeze until completely set and firm.

    To serve, thaw briefly and drizzle the dark chocolate over the cheesecake, slice into bars. Enjoy immediately. Store leftovers in the freezer.

    These bars were made using the OmniBlend I - 2ltr Pro. The shape of the 2ltr jug make it well-suited to grind dry ingredients, and blend textures like the cashew 'cheese' batter.


    These zesty pumpkin seed bites are about to become your favourite snack! They literally taste like little cake popsicles, soft melt in your mouth pumpkin goodness & just the right amount of sweetness. With a hint of zesty orange flavour and a slight kick from the matcha powder for a great energy boost!


  • 3/4 C Cashews
  • 1/3 C Pumpkin Seeds
  • 1/4 C Dried Dates
  • 1/4 C Coconut Flakes
  • 1 Tbsp Coconut Oil
  • 2 Tsp Just Matcha Culinary Matcha 
  • 1 Tbsp Chia Seeds
  • 1 Tsp Vanilla Essence
  • 1 Tbsp Zest of Orange
  • 1 Tbsp Orange Juice
  • Pinch of salt

  • For coating:

    Desiccated coconut (you can grind coconut flakes for the same texture) and orange zest.


    Add the cashews and pumpkin seeds to your OmniBlend jug & pulse into fine crumbs. Add the rest of the ingredients and blend until well combined.
    Use a tablespoon to scoop the mixture and roll into balls.

    Roll each ball in a mixture of coconut and orange zest and place the balls in the fridge for half an hour to set and enjoy!

    For this recipe we used the OmniBlend I - 2ltr Pro. Both the OmniBlend I and V have a pulse function for a quick chop. This function is ideal for grinding nuts: simply pulse a few times until you've reached the desired consistency. For grinding nuts and seeds to a flour, blend on high speed. The 2ltr jug is recommended for this use as it has a narrow base, which is ideal for grinding dry ingredients.

    Date syrup is the perfect sweetener for your oatmeal, overnight oats, puddings, smoothies, frosting or even savoury dishes like marinades or soups. Date syrup is a natural fruit sweetener which can be used in place of sugar for baking and cooking. This is an easy plant-based recipe, without any preservatives. When using a high powered-blender like the OmniBlend you could skip the soaking part, but we do recommend soaking the dates in bicarbonate of soda as it helps bring out the dates’ caramel flavour. Yum!


  • 1 ½ C Dates
  • 1 Tsp Bicarbonate of soda
  • 1 ¼ C Boiling water


    Pour boiling water over the dates just to cover, add bicarbonate of soda, stir then soak for 15 minutes. Add the soaked dates with the water to your OmniBlend jug.

    Blend for 1 minute until silky smooth. Scrap down the sides to ensure everything is well combined, blend again for about 20 seconds.

    For this recipe we recommend using a narrow bases jug. We made this recipe using the OmniBlend I – 2ltr Pro, which has a turn-dial for variable speed control, and the 2ltr jug has a narrow base, perfect for this kind of pastes and syrups.


    Treat your family and friends to this moist sticky toffee pudding for a Christmas in July, or as a dinner party dessert. You’d think you need butter and sugar for a really moreish sticky toffee pudding, but we put this vegan version to the test, and it’s a definite crowd pleaser! It’s topped with an amazing rich toffee sauce, which is almost too easy to make.


  • 2 C Dried Pitted Dates
  • 1 ½ C Brewed Coffee
  • 2 Tsp Bicarbonate of Soda
  • 1 C Cashew Butter (find here how to make your own)
  • 2 Tsp Vanilla Essence
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 C Coconut Flour
  • 1/2 C Corn Starch
  • 1/2 Tsp Salt

    Toffee Sauce

  • 1/2 C Dates
  • 1 C Coconut Milk
  • 1/2 Tsp Salt
  • 1 Tsp Vanilla Essence


    Stir bicarb of soda into the coffee, and pour over the dates. The bicarb of soda creates a richer sweeter flavour of the dates, giving a deeper caramel flavour to the cake, so it’s worth adding it! Leave to soak for 30 minutes, then add the mixture to the OmniBlend jug.

    Preheat the oven to 180C.

    Add the cashew butter, apple cider vinegar, and vanilla to the jug with the date coffee mixture. Blend briefly to make sure you keep some texture in the dates.

    Add the coconut flour, corn starch, and salt. Blend while using the tamper through the lid to combine all ingredients.

    Transfer to an oiled cake pan. Bake for 30 minutes or until the centre feels firm to the touch.

    Remove from the oven, cool for 10-15 minutes, and then remove from the pan.

    For the toffee sauce, add all ingredients to the jug of your OmniBlend, and blend until super smooth. Pour the sauce of the pudding right before serving.


    For this recipe we used the OmniBlend I - 2ltr Pro

    Cashew nut butter is a great ingredient for creamy smoothies, or simply on toast or drizzled over a smoothie bowl. With an OmniBlend blender it's easy to blend your own butter from scratch, making sure you always have a fresh butter ready for use, without any additives and preservatives.


    • 2 C Cashew Nuts
    • 2 Tbsp Coconut Oil
    • Pinch of salt (to taste)



    Roast the cashews on 180C for about 5 minutes, until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug. The 2 liter jug works best for blending nut butters, as it has a narrow base. Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter, and add salt to taste.


    These scrumptious cookies were inspired by the traditional pecan sandies, light, delicate and crisp! Grinding up nuts has never been this easy, just a few pulses and you've got a fine walnut flour. The biscuits are perfect for tea time, with an utterly irresistible nutty flavour and a hint of naartjie, yum! 


  • 2 C Walnuts
  • 1/2 C Light Brown Sugar
  • 1/4 C Icing Sugar
  • 1 1/2 C Cake Flour
  • 1/2 Tsp Salt
  • 170g / 3/4 C Butter (softened at room temperature)
  • 1 Egg yolk
  • 2 Tsp Naartjie Zest

  • Directions:

    Preheat the oven to 180 degrees. Pick out about 30 walnuts from the two cups and set aside. Toast the rest of the walnuts 8-10 minutes until fragrant and browned. Remove from the oven and allow to cool to room temperature.

    Place the toasted walnuts, brown sugar and icing sugar (make your own icing/powdered sugar by blending granulated sugar) in your OmniBlend jug and pulse until the nuts are finely ground. Add the flour and salt and process to combine. 

    In a bowl mix the butter, naartjie zest and egg yolk, then add the dry mix and fold in until combined.

    Cut a long piece of cling wrap and transfer half the dough onto the cling wrap roll into a log shape, roll up to seal in the cling wrap. Repeat the same with the remaining dough. Place the dough into the refrigerator and chill until firm.

    Line two baking sheets with baking paper. Remove the dough from the cling wrap, and slice 1 cm slices, place the round slices onto the baking sheet. Gently press the walnuts into the center of each biscuit.

    Bake for 10-12 minutes until browned and crisp. Allow the biscuits to cool, store in an airtight container or enjoy immediately!

    For this recipe we used the OmniBlend I - 2ltr Pro. The 2 liter jug is the recommended jug for grinding dry ingredients, and the OmniBlend I allows for variable speed control with the turn dial.


    Nourishing quick treat, and perfect for breakfast or in-between snack! If you’re a fan of the traditional jam squares then you’ll love this fool-proof recipe with no baking involved. Perfect for Sunday night meal-prepping to have healthy snacks ready to go for the week.

    Ingredients (makes 8-10 squares):

    Base layer
  • 1 C Oats
  • 1 C Dried Pitted Dates (soaked for 10 minutes)
  • ½ C Coconut Flakes
  • 1 Tbsp Chia Seeds
  • 1 Tbsp Honey (or Maple Syrup as vegan alternative)
  • Pinch of Salt
  • Middle layer
  • 80g Chocolate Slab
  • Topping (Chia Seed Blueberry Jam)
  • 1 ½ C Blueberries (frozen blueberries work well)
  • 3 Tbsp Chia Seeds
  • 2 Tbsp Honey/ Maple syrup


    First thaw the blueberries when using frozen. Frozen berries are easily blended, however the mixture will be crumbly and as you don't want to add further liquid you'll want the berries to release their moisture. Add the blueberries, honey and chia seeds to your jug and pulse until just blended. Place in the fridge for 30 minutes to set (the chia will absorb the moisture and create a thick jam). 

    For the base, add oats, dates, coconut flakes, chia seeds, honey and salt to the jug, and blend/pulse a few times until well combined. 

    Line a loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.

    In a small microwave-safe bowl, melt the chocolate in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly.

    Pour the chia seed blueberry jam mixture on top of the chocolate layer and spread out evenly. Freeze for about 2 hours until firm.

    Let it defrost for about 10 minutes after removing it from the freezer and then cut into small squares. Leftovers should be kept in the freezer.

    Mostly wholesome ingredients, and oh so delicious!

    For this recipe we used the OmniBlend V - 2ltr Pro. This model has a pulse function, and for dry ingredients and spreads like this jam, the narrow base of the 2 litre jug works best.


    This Lemon Cake is easy as pie … You basically blend the ingredients to a smooth batter in your OmniBlend, roll out the shortbread crust in your pie pan, and pour the filling in the crust. Bake and you’re ready to serve! Perfect as a tea time treat or dessert.

    Normally castor sugar is used for baking as it is finer than granulated sugar, so it dissolves easier. That’s the only difference between castor sugar and granulated sugar, so you save when you just grind granulated sugar (which is much cheaper than castor sugar) in the OmniBlend jug to the coarseness of castor sugar. This only takes a few pulses (both the OmniBlend V and OmniBlend I models have a pulse function). For grinding dry ingredients always use the 1.5ltr narrow base jug, or the 2ltr jug which has a narrow base too.


    • 4 Large Eggs
    • 1/2 C Butter, melted
    • 1 Lemon (medium-sized)
    • 2 C Castor Sugar (or grind White Granulated Sugar in your OmniBlend)
    • 1 Tbsp Vanilla Essence
    • 1 Roll ready-made Shortbread Crust
    • Powdered sugar and lemon slices for garnish 


    Preheat the oven to 180 degrees. If using granulated sugar, grind the sugar first to a finer consistency. Zest the lemon and add zest to the OmniBlend jug. Peel & remove white pith, then cut it into sections & remove seeds. Add the lemon to the jug, along with the other ingredients.

    Blend until very smooth, for about 90 seconds.

    Unroll shortbread crust and press into a 24cm pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and garnish with lemon slices. Serve warm or chilled.

    For this recipe we used the OmniBlend V – 2ltr Pro, which you can find here. Looking for more information? You can browse more delicious pastry recipes here.


    This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.


    Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.


    Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.


    The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!  



    • 1 ½ cups raw cashews
    • 2 Tbsp coconut yoghurt (optional)
    • 2 Tbsp nutritional yeast
    • 1 tsp. salt
    • 1 Tbsp lemon juice
    • 1 Tbsp apple cider vinegar
    • 3 Tbsp coconut oil, melted

    Optional :

    • 1 tsp onion powder
    • 1 tsp chopped chives


    METHOD :

    1. Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
    2. Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
    3. Scoop the cream cheese into a jar and store in the fridge for up to a week.

    Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.


    This recipe was made with the OmniBlend I - 2ltr Pro.

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