Sweets for the Sweet

Howdy Niblers!

Are you the kind of person who, when asked what you’d take to a desert island, screams “chocolate!”?

Are you the one who says “I’ll bring dessert!” before anyone even mentions the word “potluck”?

Then the next Dunedin Nibl event – the Rawcous Desserts workshop – is for you! Click here to find our more about it.

It’s running once this year – Sunday 28th June, 11.00am – 2.00pm at Taste Nature, 131 High St, Dunedin.

We’ve run this one many times already and it’s always been popular, but it’s quite possible that this is the very last time we’ll run it in Dunedin. So if you’ve always thought you want to come to the Nibl desserts workshop….well…come to this one!

We’ll share lots of ideas and inspiration for amazing, scrumptious, sweet treats – both big and small. Dishes that you can very proudly present at a dinner party and snacks that you can happily snack on with your coffee. Everything is gluten-free, dairy-free, processed sugar-free and utterly delicious. You get all the recipes to take away, and you get to taste everything too. And I can promise you’ll have fun!

Here’s what Debby had to say about it:

‘”I attended the “Rawcous Desserts and Festive Treats” workshop yesterday and it was fantastic. I can’t think of a better way to spend a Sunday afternoon than with like-minded, healthy food appreciating people. And by attending you learn (hands on) how to make some great recipes, learn about the products used (all plant based), taste (YUM) and then get the recipes to try out yourself to share with friends and family. Nicola has created a relaxed and fun learning environment and it’s wonderful how she is sharing her passion for great food with others. Should you attend a workshop you will not be disappointed. Give it a go. Raw food rocks!!”

Please feel free to get in touch with any questions – I’m always happy to hear from you. Just drop me a line: nicola@nibl.co.nz! Earlybird registrations close Sunday 21st June.

By the way, in case you’d love to make it but can’t, I’ll make the recipes available as a PDF on the website for a limited time after the event. (It’s not the same as being there, but it’s definitely better than a poke in the eye with a burnt stick. So to speak.)

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