Win a Bumper Bundle of Healthy Goodness

Win a Bumper Bundle of Healthy Goodness

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Inspired by our recent Summer Super Power Smoothie recipe, we're giving away a jumbo box of super food ingredients, perfect for making your own raw chocolate goodies.

Win 1 of 3 Raw Chocolate Making Kits

Win 1 of 3 Raw Chocolate Making Kits

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A couple of days ago we had the first ever episode of RAWCHOC.TV, the new monthly online show dedicated to raw chocolate.

If you were unable to join us live, then you can watch the recording of the show here.

RawChoc.tv Launches Wed 15th June

RawChoc.tv Launches Wed 15th June

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You know how those mad ideas sometimes take hold and develop in to something?

Well RAWCHOC.TV seems to be one of those.


Are you a raw chocolate lover?

Are you a raw chocolate lover?

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Recently I was interviewed on Blab by Steven Healey on behalf of the Wiltshire Business Club. We chatted for about half an hour about all things Elements for Life, raw chocolate and building a business.
Reduced prices on a range of ingredients

Reduced prices on a range of ingredients

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We always strive to bring you the very best products at great prices. After a recent review, we're now able to drop prices on a range of ingredients.
Why we're buzzing about our raw honey

Why we're buzzing about our raw honey

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Consider for a moment the humble bee. What comes to mind? A creature that stings but not quite as scary as a wasp or something that makes honey?


When is a wheat not a wheat? When it's buckwheat

When is a wheat not a wheat? When it's buckwheat

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Buckwheat (Fagopyrum Esculentum) is not actually grain and definitely not wheat, but actully a cousin of rhubarb and sorrel. The part used are the seeds from the flower. Buckwheat flowers are very fragrant and bees love them, producing a strong dark honey.
Raw Chocolate Love - Part 1 - Magnesium

Raw Chocolate Love - Part 1 - Magnesium

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Beyond the amazing taste sensations that raw chocolate gives us, we love raw cacao because it is so good for us. As a food stuff, it is one of the most complex you will find. Cacao truly deserves to be called a superfood and in fact in 1753, Linnaeus designated the cacao tree Theobroma cacao, which translates to “cacao, food of the gods”!
Lucuma - Gold of the Incas

Lucuma - Gold of the Incas

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Once known as the Gold of the Incas, lucuma is a sweet and edible fruit of the Lucuma tree. The unique flavour marries together maple, custard and caramel to give you a distinctive sweetness, which is low on the glycemic index (GI), making it a healthy choice for anyone who wants to kick their sugar consumption.

Nuts About Coconut

Nuts About Coconut

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We nuts about coconuts here at Elements for Life. It's truly is amazing, with so many uses for virtually the whole plant, it's no wonder it's often referred to by Pacific Islanders as The Tree of Life.

Don't go naked, go raw

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When we decide to change our diets often our favourite food is the first thing on our minds and the hardest to give up.

I was a dedicated dark chocolate scoffer and even convinced myself that a bar of Green and Blacks or Lindt a day with a healthy top up of dark chocolate digestives was good for me.

The Wonders of Bees

The Wonders of Bees

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Bees are great. Not only do they produce some amazingly nutritious foods that we can enjoy, but it's safe to say that without the humble bee, life on Earth would not be the same.


Making raw chocolate is child's play

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Its amazing how many people think that making chocolate is difficult, and there's no mistaking it can be, especially if you start tempering and doing fancy things. When it comes down to it, making raw chocolate is easy, dead easy.
For the Love of Chocolate

For the Love of Chocolate

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Something a little different for you all, a guest blog by Lisa Attias who loves to talk about food @lisa_attias

Oh Chocolate, how do I love thee - let me count the ways (with the help of a few friends!)
5 reasons why raw chocolate is healthy

5 reasons why raw chocolate is healthy

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One of the things I love about what I do is informing people that chocolate, or more specifically raw chocolate is good for them and then seeing their reactions. More often than not it goes along the lines of "Yeah right, if only!" or "Oh I should be so lucky!"

To temper or not to temper, that is the question

To temper or not to temper, that is the question

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When making conventional chocolate, it is usual to carry out a process called tempering. This is essentially a process of heating then cooling your liquid chocolate, which changes the structure and properties of the finished product.