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  • Sweet Potato & Chickpea Burgers


    Sweet potato and chickpea burgers are a great alternative to meat burgers and really are quite simple and quick to make. You can freeze or refrigerate them until you need them.


    1 large sweet potato or 2 small sweet potatoes

    1 can of chickpeas

    1 cup of oats

    1 tsp cumin

    1 tsp turmeric

    1 tsp paprika

    Pinch of salt and pepper, add more if you prefer

    1 onion

    Tsp of coconut oil

    1/4 cup of fresh parsley


    Begin with baking the sweet potato until soft.

    Blend the oats until they become a flour like consistency and also blend the chickpeas. You may prefer not to blend the chickpeas which is fine.

    Chop the onion very finely unless you prefer it chunkier and then fry the onion in half a teaspoon of coconut oil. Fry until softened.

    Once the sweet potatoes are cooked, allow for them to cool down and peel off the skin.

    Chop the parsley and add the sweet potato and remaining ingredients to the chickpeas and oats and mash or mix together depending on what consistency you prefer.

    Taste the mixture and add more spices if you feel necessary.

    From the mixture (with your hands) shape into as many burgers as you like depending on what size you want them. Either griddle or bake the burgers in half a teaspoon of melted coconut oil until heated through. I actually prefer to refrigerate the burgers before heating as they become firmer but this is not a necessity. You can eat your burgers just as they are or add to a bun or bread of your choice with cabbage, carrot, spinach etc.  Again the choice is yours.


  • Raw Chocolate Balls


    Raw chocolate balls are easy and quick to  make and of course are completely natural and healthy and you can adjust them to your taste buds.  They can be eaten at any time of day and are a great sweet snack to give to children as they contain no junk!


    1 cup of almonds or any other nut you prefer (any nut works well or a mixture of nuts)

    2  1/2 tbsp raw cacao powder

    1/2 cup of medjool dates (you can also use other dates but may need to soak before using)

    2 tbsp coconut oil (melted)

    A handful of unsweetened desiccated coconut

    1/2 cup of peanut or almond butter

    1/2 cup of quinoa flakes or oats


    Place the almonds or any other nuts in a food processor and blitz.

    Add the other ingredients into the food processor and blend, you made need to scrape down the sides a few times so it can mix together. You may want the mixture to be sweeter, if so add sweetener of your choice - maple syrup, sweet freedom, honey, rice malt syrup etc.

    The consistency should be firm enough to hold together, if it seems too dry then add a bit of water until you reach a consistency that can be rolled into a firm ball. Roll with your hands into balls of preferred size. If you would like coconut on the balls then roll them into unsweetened desiccated coconut.

    Place on a tray and place in freezer for about an hour until firm. They can then be stored in the fridge in an airtight container for around 2 weeks or left in the freezer for a month.

    Enjoy :)

  • Blueberry & Raspberry Raw Cheesecake



    Dessert is often viewed as a treat but why not have it for breakfast or whenever your heart desires without feeling the guilt and unhealthy.

    The blueberry and raspberry raw cheesecake is 100% natural and made with a few ingredients.  It requires no cooking and really is rather simple to make...you just need  a bit of preperation, please find the ingredients below:


    1/2 cup pistachios

    1/2 cup macadamias

    3/4  cup dessicated coconut

    3/4  cup fresh dates, chopped and pitted

    2 heaped tablespoons of coconut oil



    3 cups of cashews (soaked for at least 3 hours)

    Raspberries - 150g

    Blueberries - 150g

    3 tablespoons of coconut oil

    1/2 cup of coconut water

    3 tablespoons of sweet freedom/rice malt syrup/coconut nectar (any sweetener of your choice)

    Squeeze of a lemon

    Begin with lightly greasing a round spring form cake tin (20cm) with coconut oil.

    To make the base begin by blitzing the nuts and coconut in a food processor.  Then  add the chopped dates and the coconut oil.  You may need to scrape down the sides and blitz a few more times to get the correct consistency.

    If the mixture seems to dry, add a a tbsp of water at a time until it is sticky enough to form a dough like consistency. Then press the mixture evenly into the cake tin and place in the freezer.

    To make the filling you need to drain the cashews of the water and rinse them. Place in the food processor and blitz and then add the remaining ingredients.  You may want to add more sweetener depending on how sweet you want your cake to be. Blend all the ingredients until smooth!

    Pour the mixture over the base and tap the cake tin on a hard surface to remove any bubbles and place in the freezer again for about 3 hours or until set and firm to touch.

    Decorate with blueberies, raspberries or any fruit of your choice. Let it sit for about half an hour before eating if taken from the freezer.



  • Hello & Welcome

    Welcome to our new and improved website!

    Here at Elpis HQ, we have lots of exciting products and ideas flying around so please bear with us and keep on checking the website for updates. Our vision is to encourage people to adopt a healthier lifestyle but to also be able to enjoy the little luxuries in life. It's simple...we are here to offer you the healthy alternative!

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