Gourmet Raw products

cacao brownies

celestial cacao brownie
 

celestial cacao brownie

Gourmet Raw brownies will leave you speechless (and not just because your Mum told you not to speak with your mouth full!) With such a delicious blend of raw hand-cracked cashews, oat flour, pecans and cacao, combined with agave nectar, luscious dates and smooth almond butter, it’s a mouthful even thinking about them.

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cocobanana cacao brownie
 

cocobanana cacao brownie

It’s a joy to watch people’s expression when they first taste a cocobanana. A delicious blend of raw hand-cracked cashews, oats, raw coconut flakes, dried banana powder, coconut butter, cacao powder, combined with agave nectar, luscious dates and vanilla powder.

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flackers™

salsa flackers
 

salsa flackers

Feel great inside and out with the wonderfully versatile Gourmet Raw Salsa Flackers™. They make a delicious snack, just as they are – or with your favourite topping.

A spicy fusion of tomatoes, peppers and dried chilli brings you the irresistible rhythm of life – hand-made and dehydrated at 40.5°C to keep the natural enzymes super-fit too..

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jive flackers
 

jive flackers

Whether you’re out and about or relaxing at home, grab a partner and get down to some Gourmet Raw Jive Flackers™ Eat them as they are for a delicious snack or add your favourite topping. A soft fruity experience that’s guaranteed to get your taste buds dancing.

A mix of flaxseeds blended with sprouted sunflower seeds, apricots, raisins and cinnamon, jive flackers are dehydrated to exactly 40.5°C – to keep those natural enzymes in perfect condition.

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sunshine flackers
 

sunshine flackers

Whatever the weather, now you can break out some sunshine whenever you need it with Gourmet Raw sunshine flackers™. They’re so versatile – spread them with avacado, top with sliced tomato and cracked pepper, or eat them as they are.

A mix of sprouted sunflower seeds and sprouted flaxseeds blended with red onion, garlic, fresh lemon juice and tamari, these hand-made tasties are dehydrated to perfection at 40.5°C – to keep those natural enzymes in tip-top shape.

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