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It works

I chose to try this product because i felt like I was jumping out of my skin with pms plus dealing with painful swelling of breasts. Two weeks of taking it daily, I feel calmer and more settled, less pain. Happy to make this drink a daily ritual

Thanks for the review Kate and it's great to hear the product is working really well for you :)

A
Taster Pack
A.G.
Great try before you buy

It was great to be able to try a few different products to find the ones I did/didn’t like

Thanks for the review Alison, glad you found some products you like! :)

I can function again!

Latte Liberate has provided my body with the balance it requires to operate in a fairly normal state whilst going through the inevitable change that women have to endure later in life. Highly recommend it!

Thanks Julie for the feedback and review. Such wonderful news to hear :)

Menopause Bundle

Love the flavours of both Latte Halo and Liberate. I have found myself a lot happier at work during the day (lost my mojo for a while), also I have been sleeping a lot better which was a constant issue for me. The blends are working well for me. I will continue to purchase your products. Thank you Kulture

Thanks for leaving a review Terri. So happy to hear your results and that you've got your mojo back :)

S
Taster Pack
S.O.
Latte Liberate

Latte liberate.
I didn't really like the cinnamon taste & it feels very scratchy irritating in the throat & to swallow.
Not sure about it's effects on countering hot flushes yet as have only had two cups so far.

Thanks for the feedback Sharon. If you're drinking the product with cold milk, best to put it in a shaker to mix the contents thoroughly and of course make sure you have enough milk to blend it properly and not be too thick. Depending on the severity of your hot flushes it could take from a week through to 3 weeks for the product to start to work.

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by Wendy Lilley 2 min read

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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