Manuka Honey Recipes
Honey, Date + Chocolate Bars with Mānuka Honey
Honey, Date + Chocolate Bars with Mānuka Honey A Two Raw Sisters Recipe You’ll Want on Repeat Looking for a no-bake snack bar that’s equal parts nourishing, satisfying, and freezer-friendly? These Honey, Date + Chocolate Bars, originally created by Two Raw Sisters, tick all the boxes. We’ve added a wellness-forward twist by using Mānuka honey, the golden hero of natural sweeteners, to elevate both flavour and function. Whether you’re packing lunchboxes, prepping snacks for the week, or craving a better-for-you dessert, this is a recipe you’ll return to again and again. Why Mānuka Honey Makes All the Difference Unlike standard sweeteners, Mānuka honey brings natural antibacterial properties, antioxidant support, and a rich, caramelised flavour that balances beautifully with cacao and dates. By using a certified UMF™ or MGO-rated Mānuka honey, you’re not just sweetening—you’re also nurturing your gut health, boosting immunity, and supporting natural energy throughout your day. ✨ Bonus: Mānuka honey also acts as a natural binder in raw recipes like this, which means no crumbling and no refined sugars. Recipe: Honey, Date + Chocolate Bars Inspired by Two Raw Sisters Serves: 8–10Time: 15 minutes (plus chill time) Ingredients: 1½ cups rolled oats 1 cup dried coconut ½ cup dried dates – soaked in boiling water for 5 minutes then drained ¼ cup cacao powder 3 tbsp Mānuka honey 3 tbsp coconut oil – melted 1 tbsp hulled tahini (or use almond or peanut butter) 1 tsp vanilla bean extract or paste ½ tsp salt ½ cup chopped almonds ½ cup chopped dark chocolate Method: Add oats and coconut to a blender. Pulse until they resemble a fine flour. Add soaked dates, melted coconut oil, tahini, cacao powder, Mānuka honey, vanilla, and salt. Blend until the mixture becomes a dough. Fold in the chopped almonds and chocolate chunks. Press into a lined baking tin, smooth the top, and freeze for at least 2 hours. Once firm, slice into bars. Store in an airtight container in the freezer for up to 2 months. 🧡 You can also roll the mixture into bliss balls or drizzle melted chocolate on top instead of folding it in—just one of many tweaks suggested by the Two Raw Sisters. Swap It, Style It, Make It Your Own The best part about this Two Raw Sisters recipe? It’s endlessly customisable. Try these easy swaps: Gluten-free? Use raw buckwheat groats instead of oats. Nut-free? Swap almonds for sunflower or pumpkin seeds. No dates? Sub with prunes, apricots, or figs. Vegan? Use maple syrup in place of Mānuka honey (though we always recommend honey for its functional edge). No tahini? Use almond or peanut butter. No fridge? These bars hold their shape well outside the freezer. Pregnant and avoiding tahini? Almond or peanut butter works great. Get creative and tag us when you try your version! Who Are the Two Raw Sisters? If you’re new to Two Raw Sisters, they’re the dynamic duo behind some of New Zealand’s most innovative whole food recipes. Their ethos? Simple, plant-forward food that makes you feel good—without needing to be a chef. We’re proud to partner with them in our shared mission to help people Feel 100%. Live 100%. through functional foods like Mānuka honey. Explore more of their work here:👉 tworawsisters.com/recipes
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Mānuka Honey Harissa Carrots with Crispy Chickpeas, Whipped Feta & Herb Oil
This is the salad you serve when you want something hearty, impressive, and full of flavour — but still beautifully simple.
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Sweet Heat BBQ Sticky Ribs: A Fiery Take on a Comfort Food Classic
Meet Your New Favorite Rib Recipe — Sticky, Spicy, and Sweetened with Spicy Mānuka Honey
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Sweet Heat Hot Honey Smashed Chicken Tacos
If you love a weeknight win that feels like a guilty pleasure (without the guilt), these crispy smashed chicken tacos drizzled with hot honey are your new go-to. It’s your favorite takeaway taco—but cleaner, punchier, and hotter (literally).
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Two Raw Sisters Chilli Oil Satay Salmon Noodles with Sweet Heat Hot Honey
Two Raw Sisters Chilli Oil Satay Salmon Noodles with Hot Honey If you’re looking for a cozy, crave-worthy dinner with that perfect balance of sweet, spicy, and satisfying — this is it. Created by Margo and Rosa of the Two Raw Sisters, this Hot Honey Chilli Oil Satay Salmon Noodle bowl has become their go-to comfort recipe. And once you try it, we bet it’ll be yours too. Why We Love It Combining the bold, spicy notes of chilli oil with the smooth richness of peanut butter and the unique kick of our Hot Honey, this satay-style dish layers flavour upon flavour. It’s functional comfort food — rich in anti-inflammatory ingredients like ginger and garlic, omega-packed salmon, and satisfying carbs to fuel your body right. The Hot Honey Twist Our Hot Honey takes this satay sauce to the next level. Just a teaspoon brings balanced sweetness with a warm, complex heat — elevating the traditional satay into something bold and unforgettable. Chilli Oil Satay Salmon Noodles Serves: 2Time: 30 minutes Ingredients 90g udon noodles, cooked according to the packet instructions - save ¼ cup of cooking water for the chilli oil satay Roasted Eggplant 3 tbsp oil 1 eggplant, cut into chunks½ tsp sea salt Crispy Salmon 250g salmon, cut into 2cm chunks 1 tbsp Hot Honey2 tbsp tamari1 tsp sesame oil1 tsp chilli oil 2 tbsp sesame seeds (optional) Chilli Oil Satay: 2 tbsp tamari 1 tbsp chilli oil - depending on how spicy yours is. We like Chilli Crisp 1 tbsp sesame oil 2 garlic cloves, crushed and finely chopped 1 tbsp freshly grated ginger 2 tbsp peanut butter 3 tbsp noodle water 1 tsp Hot Honey To Serve: 1 avocado, cut into chunks ½ cucumber, cut into 1cm chunks Method 1. Preheat your oven to 200°C. Cook the noodles as per instructions, reserving ¼ cup of the starchy cooking water. 2. Toss the eggplant in sea salt and oil, then roast on a tray for 25 minutes or until soft and golden. 3. Marinate the salmon with Hot Honey, tamari, sesame oil, chilli oil, and sesame seeds. Let sit for 10 minutes. 4. For the satay sauce, whisk all ingredients together until glossy and pourable, adding more noodle water as needed. 5. Bake the marinated salmon for 7 minutes, or until just cooked through. 6. Toss the noodles and eggplant in the satay sauce. Divide between bowls and top with salmon, cucumber, and avocado. Simple Swaps + Tips • Use rice noodles or 100% soba for a gluten-free version• Swap salmon for tofu, tempeh, chicken, or prawns• Sub eggplant with broccoli, mushrooms, or zucchini• Tamari can be swapped for soy sauce• Peanut butter can be swapped with almond butter or tahini• Avocado can be swapped with edamame beans Final Thoughts This is more than a weeknight meal — it’s a ritual. It’s dinner that feels like self-care, loaded with flavour and designed to nourish. Let the Sweet Heat do its thing, and don’t forget to share your creations with us!
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Two Raw Sisters Immunity Overnight Oats with Manuka Honey
A comforting, anti-inflammatory breakfast for a strong start no matter the season.
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Mānuka Curry in a Hurry: On the Table in 20 Minutes Flat!
Craving something full of flavour, wholesome, and ready in a flash? Look no further than this Mānuka Honey Vegetable Curry - Ready in 20mins.
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Choc Smoothie: Boost Your Energy with Mānuka Honey
If you’re looking for a delicious way to fuel your day and keep your focus sharp, this Choc Smoothie made with Mānuka Honey is the perfect pick-me-up!
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Mānuka Honey Chia Pudding: A Gut-Boosting, Energising Breakfast
Looking for a simple, nutritious, and gut-friendly breakfast? Look no further than this delicious Mānuka Honey Chia Pudding!
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