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Pitaya Nice Cream

  • 2 Amazonia Pitaya Smoothie Packs
  • 3 large frozen bananas, chopped
  • ¹/₄ cup frozen strawberries
  • 1 tsp raw honey (optional)

Combine all ingredients in a blender until smooth and creamy. Spoon into a bowl and garnish with your choice of toppings. Serve immediately. Toppings Granola, coconut flakes and fresh fruits such as strawberries and banana.


Pitaya Chia Parfait

  • 1 Amazonia Pitaya Smoothie Pack
  • ¹/₄ cup chia seeds
  • ³/₄ cup coconut water
  • ³/₄ coconut yoghurt
  • ¹/₂ tsp. vanilla bean powder
  • 2 tsp raw honey (optional)

1. Evenly divide chia seeds between two bowls. 2. Add ¹/? cup coconut water, 1 tsp. honey (if using) and vanilla bean powder to one bowl and allow chia seeds to swell. 3. Meanwhile, add remaining ¹/? cup coconut water, honey (if using) and 1 defrosted pitaya sachet to the other and again allow chia seeds to swell. 4. Once chia seeds have expanded (and liquid has been absorbed), add ¹/? cup coconut yoghurt to the “white” bowl and the remaining ¹/? cup coconut yoghurt to the “pink” bowl.* 5. Layer chia in a glass jar, starting with the “white” chia, followed by the “light pink” chia (if creating 3 tones) and then the “bright pink” chia. 6. Allow chia to set overnight. 7. Serve with Pitaya Nice Cream (optional). *If you wish to create three tones (as we have done), simply combine a small amount of the mixture from the pink and white bowls to create a light pink colour (optional).

Peanut Butter Protein Brownies

  • 2 tbsp. Amazonia Raw Slim & Tone Protein - Vanilla Cinnamon
  • ¹/₂ cup cashew meal
  • ¹/₄ cup buckwheat flour
  • 2 tbsp. coconut sugar
  • 1 tsp. baking powder
  • 1 tsp. vanilla bean powder
  • ¹/₄ tsp. himalayan salt
  • 2 organic eggs
  • ¹/₃ cup coconut oil, melted
  • ¹/₂ cup pitted medjool dates, firmly packed
  • ¹/₃ cup crunchy peanut butter
  • ¹/₃ cup filtered water
  • 1 tbsp. hulled tahini
  • 100g raw dark chocolate, roughly chopped
  • 1 handful raw peanuts and cacao nibs (optional)

1. Preheat oven to 160?. 2. Combine all dry ingredients in a mixing bowl, mix well. 3. Create a well in the centre, add whisked eggs and coconut oil, mix. 4. Combine dates, peanut butter, tahini and water in a blender, briefly blend. 5. Stir though chopped raw chocolate, peanuts and cacao nibs (if using). 6. Scoop into a greased and lined shallow baking tin and bake for 20-25 minutes. 7. Allow to cool in tin for 15-20 minutes, serve and enjoy.


Salted Caramel Cheesecake

  • Base
  • 1 cup almonds
  • 6 medjool dates
  • Filling
  • ³/₄ cup cashews
  • 3 heaped tbsp Amazonia Paleo Protein - Salted Caramel Coconut
  • 3 medjool dates
  • ¹/₄ cup coconut oil (melted)
  • ¹/₂ cup water
  • Date Caramel
  • 1 cup medjool dates
  • 1 cup water

1. Combine almonds and dates in a blender or food process until dough consistency. 2. Press half the dough into tin. 3. Blend all filling ingredients together until smooth and creamy. 4. Pour filling ontop of base and freeze for a minimum of 4 hours. 5. Blend dates and water till smooth (Best to soak dates in water prior to blending) 6. Roll remaining half of dough into balls 7. Decorate cake with caramel sauce and balls!

Cacao Cake Drops

  • 2 tsp. Amazonia Spiced Cacao Latte
  • 2 cups gluten free flour (buckwheat etc)
  • ³/₄ cup coconut sugar
  • 2 tsp. baking powder
  • Pinch of salt
  • ¹/₂ tsp cinnamon
  • ¹/₂ cup coconut oil
  • ¹/₂ cup almond milk
  • 1 cup dairy free chocolate chips (or cacao nibs)

Combine all dry ingredients then mix in wet ingredients. Add chocolate chips. Spoon dough in small tablespoons on a baking tray. Bake in oven at 180? for 10 - 15 minutes. Cookies will harden when cooled.


Golden Cookies

  • 2 tsp. Amazonia Golden Latte
  • 2 ¹/₂ cups spelt flour
  • 1 cup coconut sugar
  • 2 tsp. baking powder
  • ¹/₂ tsp. salt
  • ²/₃ cup coconut oil
  • ¹/₂ cup almond milk
  • 1 tsp. ginger powder
  • ¹/₂ tsp. cinnamon
  • 1 cup nuts or seeds (optional)

Pre-heat oven to 180?. Combine dry ingredients together in a large mixing bowl. Add all wet ingredients in and stir to combine until dough forms. Stir in optional ingredients if using. Roll dough into tablespoon sizes and place on baking paper on a tray. Bake for 10-14 minutes until edges and tops of cookies are lightly browned and set. Remove to a cooling rack. Store in an airtight container.

GFGluten Free VVegan PPaleo