Berrylicious Recipes

Coconut Mixed Berry Ice-creamcoconut berry icecream

(Vegan, Gluten Free, Refined Sugar Free)

150g Morlife Dried Five Berry Mix (or more or less to your preference)

2 x 400ml cans full-fat coconut milk

¼ cup agave nectar

  1. Combine all ingredients in a blender and blend until smooth. Chill mixture.
  2. Place mixture in an ice cream maker and freeze according to manufacturer’s instruction.
  3. Serve immediately or store in a sealed container in the freezer.

Alternatively if you don’t have an ice cream maker

  1.  Combine all ingredients in a blender and blend until smooth.
  2. Line a baking tray with sides with glad wrap.
  3. Pour mixture onto tray so it is in a thin line.
  4. Freeze until solid.
  5. Remove the mixture from the tray and discard the glad wrap.
  6. Break the frozen mixture up so it can be placed into a food processor.
  7. Blitz until smooth, stopping regularly to scrape the sides.
  8. Serve immediately or store in a sealed container in the freezer.

This product may require an additional mix after being stored in the freezer.

For a creamier consistency, try using coconut cream instead

Serve with fresh berries sprinkled on top (depending on seasonal availability)


Blueberry Breakfast Barsbreakfast bars

(Vegan, Gluten Free, Refined Sugar Free)

Serving: Makes 16 bars

1 ½ cups 100% pure, specifically Gluten Free, rolled oats (or your favourite cereal grain/s)

¾ cup whole almonds

¼ cup Morlife Dried Blueberries

¼ cup Morlife Dried Cranberries

½ cup pistachio nuts

1/3 cup flaxseed meal

1/3 cup walnuts

1/3 cup pepitas

¼ cup sunflower seeds

1/3 cup honey

¼ cup unsweetened apple sauce

1 cup almond butter

  1. Line a baking pan (approx. 8″x 8″) with parchment or wax paper such that the paper hangs over the edges
  2. Combine the first 8 ingredients in a large bowl and mix to combine.
  3. Add honey and apple sauce and mix to combine.
  4. Add almond butter to mixture and mix until combined.
  5. Place batter in prepared pan pressing down firmly with palm of hands and distributing as evenly as possible.
  6. Allow pan to sit in freezer for approximately 1 hour.
  7. Remove pan from freezer. Lift singular slab from pan by lifting up on paper. Set slab down and gently peel paper away.  Slice slab diagonally into 8 long bars and then cut each long bar in half to create a total of 16 bars.
  8. Store bars in a sealed container/bag in the freezer.

Substitute any nut/seed of choice or dried fruit as desired


Cacao Berry Bliss Breakfast BowlCacao Berry Bliss Breakfast Bowl

Thanks to

(Vegan, Gluten Free, Refined Sugar Free)

1 ripe banana (frozen and peeled)

½ cup almond (or other) milk

2 tbsp. raw cacao powder

1 tbsp. cacao nibs

½ cup frozen raspberries

3-4 fresh mint leaves

¼ cup Morlife Freeze Dried Pomegranate Seeds


  1. Blend all ingredients in a blender
  2. Pour into a glass and top with extra cacao nibs, pomegranate and raspberries
  3. Serve immediately


dried range products

Comments are closed.