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A
Latte Liberate
Anonymous
Smooth sailing

I’ve been using Latte Liberate for about a year now. I’m 50 and it seems to have kept any peri menopause symptoms away. Without it, I get mild hot flashes if I wake up during the night, so it’s definitely working.

Amazing to hear Catherine! Glad to hear its working and thanks for the review :)

k
Latte Liberate
kim swan
Loving the Latte

I have had stiffness going on 5 to 7 years now, I am at that age over my 40's now that peri menopause may have been possible, I have nearly gone through my first bag and within the first 2 weeks I noticed a huge difference. My aches and stiffness are pretty much gone now. I also started taking brain booster as I did notice the brain fog, it has also helped me immensly, Love them both fantastic products

Thanks Kim for the review and letting us know how both Latte Liberate and Brain Booster is helping you - amazing to hear ❤️

L
Citrus Halo
Linda Gormley

Citrus Halo

D
Latte Liberate
Donna Barton
So far so good

Making a huge difference and is great in a smoothie 👍

Thanks for the review Donna and so happy to hear its working and you're loving it too!

B
Tea Tonic
Bec S
Another amazing blend!

This tea has been amazing for my sleep. I drift off much easier and more calmly and can stay asleep longer (I usually wake every 2-3 hrs) so I’m very happy and relieved that it’s helping! The taste has definitely grown on me and now I crave it at nighttime.

So happy to hear that our Tea Tonic is working for you. The sleep you get with this blend is simply amazing. Thanks for the review

⭐️ 15% off STOREWIDE. AUTOMATIC DISCOUNT APPLIED AT CHECKOUT. ❤️ ENDS 31st MARCH.

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Raw Cacao Brownies

Raw Cacao Brownies | kulture.store

Super delicious, I dare you to try these! I came across these from The Minamalist Baker - amazing!

 

BROWNIES

  • 1 1/2 cups raw walnuts (1 cup for main brownie) + (1/2 cup for topping)
  • 1 cup raw almonds
  • 2 1/2 cups dates (pitted and if dry, soak in warm water for 10 minutes then drain)
  • 1/4 cup of Vanilla Happy
  • 1/2 cup of raw cacao
  • 2 Tbsp cacao nibs (plus more for topping)
  • 1/4 tsp sea salt

GANACHE FROSTING (optional)

  • 1/4 cup almond milk
  • 1 cup 85% dark chocolate (chopped)
  • 2 TB coconut oil (melted)
  • 1/4 - 1/2 cup powdered sugar 
  • 1/4 tsp sea salt

INSTRUCTIONS 

  1. Place 1 cup walnuts  and the almonds in food processor and process until finely ground.
  2. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  5. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  6. Add the brownie mixture to a small parchment lined 8x8 dish and before pressing, add remaining 1/2 cup roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. Laying down a piece of plastic wrap to prevent sticking and get it really flat.
  7. Lift parchment paper to remove brownies from dish and use hands to slightly squash in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
  8. Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).

FOR THE GANACHE:

  1. Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
  2. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  3. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  4. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  5. Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
  6. Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).



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