Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

In conjunction with our recent blog post featuring forager Sam Gatsby Lim, this week we feature some sensational sweet recipes courtesy of Sam's collaborative foodie group Gorgeous Foods Inc. and our ever-talented Head Chef Julien Vasseur.

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Bon appétit!

The VIVE kitchen team.

deliciously sweet + PACKED WITH GOODness

Nutritious and delicious, rose hip is the seeded fruit of the rose that forms after the successful pollination of flowers in the spring. High in Vitamin C, rose hip is ripe and ready to eat in late summer to early autumn.




1kg rose hip, cleaned

3 cups water

½ lemon

750g sugar


In a large pot, add the rose hip buds and the water and bring to the boil.

Cover and simmer for 45 minutes or until the buds are broken down and the consistency is that of a soft puree.

Using a strainer or vegetable mill, strain the mixture to separate the pulp and the seeds. Discard the seeds. Weigh the pulp and add to a pot with sugar of the same weight. Add lemon juice and bring to the boil.

The consistency of the jam will be determined by the boiling time - the longer it boils, the thicker the jam. Once sticky and thick, pour the jam into sterilised jars and seal.

This incredibly sweet and healthy jam is beautiful as a sweet drizzling on toast, bread, cake, scones, desserts, anything really! Enjoy right away or keep in jars at room temp for up to two years.


We call this dessert ‘Like A Sunrise’ - light, healthy, sweet, raw, guilt-free. Second serving anyone?
— Gorgeous Foods Inc.



¾ cup macadamia nuts

½ cup pistachio nuts

½ cup shredded coconut

6 dates (soaked in warm water for 30 minutes)

1 tsp coconut oil

2 cups cashew nuts (soaked in water for 6-8 hours)

¾ cup coconut oil

¼ cup rice malt syrup

¼ cup maple syrup

1 tsp vanilla bean paste

½ cup coconut milk

2½ cups fresh or frozen mango (defrosted)

100g dried mango, finely chopped

* Makes approx 16 small cakes or 9 inch round cake.


Using a high speed blender, combine cashews, coconut oil, rice malt syrup, maple syrup, vanilla bean paste, coconut milk and mango on a low setting. Once combined, slowly increase the speed to keep the mixture moving - if it becomes too thick, add a splash of water or coconut milk and continue pulsing until the highest speed can be reached.

Let the mixture combine on the highest setting for at least 10 seconds to ensure a creamy consistency. Once done, stir in the chopped dried mango.

Using either small or large silicon moulds, pour mixture into moulds leaving ½cm off the top and tamp down (press lightly) to create consistency between each cake. Place in the freezer for a few hours until firm.

For the base, combine the macadamia and pistachio nuts in a blender until a textured crumb forms. Please note, it is not necessary to make fine crumbs as the variation in size adds texture to the final cake.

Add dates, shredded coconut and coconut oil and pulse until combined. Spread mixture evenly over firm cakes and pop back into the freezer until set.

Once set, pop out of the moulds and allow to defrost in the fridge. Serve and savour this deliciously healthy, guilt-free cake!