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Dessert With A Difference This Christmas With Three Inspiring and Nourishing Recipes

Dessert With A Difference This Christmas With Three Inspiring and Nourishing Recipes

Christmas is not only a time for giving, but also a time for feasting with family and friends around a crowded festive table bursting with fresh seafood, juicy meats, tasty veggies and of course…delicious desserts. We’re doing things a little differently this year and experimenting with a few Christmas inspired desserts that not only tantalise your taste buds, but also pack a punch when it comes to nutrient and goodness value. Make sure you share a pic with us and send us your inspiring desserts by tagging us on Instagram and Facebook!
Dark Chocolate Avocado Mousse with Raspberry Coulis

  • 2 ripe avocados, peeled and pitted
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup almond milk (or any milk of your choice)

For Raspberry Coulis:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice


  1. In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla extract, salt, and almond milk.
  2. Blend until smooth and creamy.
  3. Divide the mousse into serving glasses.
  4. For the raspberry coulis, combine raspberries, maple syrup, and lemon juice in a saucepan.
  5. Cook over medium heat until the raspberries break down and the mixture thickens slightly.
  6. Strain the coulis to remove seeds, then drizzle it over the avocado mousse.
  7. Refrigerate for at least 30 minutes before serving.
  8. Garnish with fresh raspberries or mint leaves before serving.

Festive Chia Pudding Parfait

  • 1/4 cup chia seeds
  • 1 cup almond milk (or any plant-based milk)
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • Fresh berries (strawberries, blueberries, raspberries)
  • Granola
  • Sliced almonds
  • Pomegranate seeds


  1. In a bowl, mix chia seeds, almond milk, vanilla extract, and maple syrup.
  2. Stir well and refrigerate for at least 4 hours or overnight until it reaches a pudding-like consistency.
  3. Layer the chia pudding with fresh berries in serving glasses or bowls.
  4. Top with granola, sliced almonds, and a sprinkle of pomegranate seeds for a festive touch.
  5. Serve chilled.

Spiced Sweet Potato and Walnut Brownies

  • 1 cup sweet potato puree (If you can’t find sweet potato puree in-store, simply steam or bake 1 medium sweet potato until fully cooked, then puree in a food processor or blender, or mash using a potato masher)
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 175°C and grease a baking pan.
  2. In a bowl, mix sweet potato puree, almond butter, maple syrup, and vanilla extract until smooth.
  3. Add cocoa powder, baking powder, cinnamon, nutmeg, and a pinch of salt. Stir until well combined.
  4. Fold in the chopped walnuts.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Allow the brownies to cool before cutting into squares. Serve and enjoy!

 Information sourced from The Wellness Workshop (https://www.thewellnessworkshop.com.au/)