Excitement levels are sky-high 🙌 for the launch of this sultry babe! 🎉 Showcasing the nutty charm of cashews, with their rich, earthy flavour, this milk is creamy, unsweetened, and uncompromising 👊.
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Available on our online store and will be in retail stores soon.
💁♀️ Family Portrait 2025 🙆♂️
We're thrilled to ring in 2026 with a bold new look and expanding product lineup!
The oldies, the goodies, the newbs: From refreshing coconut to decadent cocoa - we’ll have you partying it up at every occasion. 🌴✨🥂
P.S. don’t you worry, same great products, fresh new packaging!
🌸 GIVEAWAY CLOSED! 🌸
We’ve partnered with a few amazing brands to offer a collection of gifts designed to nourish, inspire, and restore 🌿
What you could win:
- R2000 voucher from @soaringfreesuperfoods
- R1500 voucher from @buttanutt
- A Japanese Head Spa, Lymph Drainage + CBD Massage from @hercushealing
- A Luxury Gift Box worth R2000 from @soylites
- R1500 voucher from @veldandsea
- R1500 voucher from @growingpaper_za
To Enter:
✨ Like this post
✨ Tag 3 friends
✨ Follow all the incredible brands above
Winner will be announced on Mother’s Day 🤍
T&C's apply.
Please note this giveaway is best suited to those based in the western cape, as the massage offering is in-person.
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#capetown #giveaway #mothersday
I am so excited to announce my partnership with @buttanutt
Talk about a NATURAL collaboration 😉
It's been a minute since I've been genuinely excited about a partnership!
Bob + outdoors + PB = granola girl aesthetic to the max!
P.S!
If you are signed up for out group hikes coming in May, you can expect a proper few goodies heading your way!
120 CHALLENGE — PRIZE GIVING TIME 🎉
This week’s spoils come from our incredible partner BUTTANUTT — and they’ve absolutely delivered
Your winners:
JONO DICKS
JEN KOEGELENBERG
LINDA KHUMALO-DOMA
ROZANNE VAN WYK
RAHIEMA SULIAMAN
YOLANDE OPPERMAN
Now… for everyone in the 120 Challenge community 👇
📩 You’ll all be receiving a special offer from ButtaNutt — and we highly recommend their latest drop:
Quench your thirst and beat the burn with ButtaNutt’s cooling tropical coconut water — hydrating electrolytes in their sassiest form. 💥
For the past 6 years, ButtaNutt has backed ILoveBoobies with unmatched generosity — proudly South African, purpose-driven, and always showing up 🇿🇦
Keep logging. Keep showing up.
We love this community 🔥
#120Challenge #Move4Change #DoGoodLookGoodFeelGood #ButtaNutt
“Stout vir tjoklit melk!?” This decadent, dark and creamy oat drink is a keeper. Made with gluten-free oats and ethically sourced cocoa- The perfect moreish balance between bitter and sweet. Serve ice-cold on a summer’s day or warm it up for the winter rains.
Blackberry Pecan Macadamia Overnight Oats:
Overnight Oats Layer:
1 1/3 cups @buttanutt Wholegrain oats
1 cup @buttanutt Unsweetened Cashew milk
1/3 cup @buttanutt Coconut yoghurt, plus more for serving
2 tablespoon honey
2 tablespoons @buttanutt Pecan Macadamia nut butter
1/4 cup blackberries
1 pinch salt
Layers:
1/4 cup blackberries, plus more for toppings
@buttanutt Coconut Yoghurt
Granola, for topping
Method:
Step 1
Mix together all the overnight oat ingredients until well combined. Place in the fridge to set and get creamy for 1-2 hours or overnight.
Step 2
When ready to eat, smash the blackberries and layer the oats, blackberries and yoghurt in two glasses. Top with crunchy @buttanutt granola and fresh berries.
nothing is simple here🥜🧈🤭caramelised banana coffee chia granola bowl
coffee chia pudding:
50ml milk
2 tbsp plain yogurt
1 tbsp honey
1 shot espresso (or 1/2 tsp instant coffee dissolved!)
2 tbsp chia seeds
set aside in the fridge for 30 minutes⏲️
for the rest:
1 banana, sliced lengthways or in small pieces
small knob of butter
dash of cinnamon
pistachos, chopped
any yogurt you like
2 tbsp any granola @buttanutt
1 generous tbsp peanut butter @buttanutt
lots of cacao nibs to top it all🤎🍫
#granolabowl #plantbased #caramelisedbanana #yoghurtbowl #wholefoodnutrition
ButtaNutt coconut cupcakes by @lifeinthesouth.co
Ingredients:
• 150ml @buttanutt coconut milk
• 2 tsp apple cider vinegar or lemon juice
• 1 1/2 cups all-purpose flour or 1-to-1 gluten free flour with 1 tbsp cornstarch or arrowroot
powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup vegan butter, melted and cooled to room temperature
• 1/2 cups raw honey
• 1/2 cup (125 g) unsweetened dairy free yogurt or applesauce, room temperature
• 1 tsp vanilla extract
• 1 cup shredded coconut, unsweetened
Cream Cheese Frosting
• 1/2 cup (113 g) vegan cream cheese or regular room temperature*
• 1 -2 softened butter
• 2-3 tbsp raw honey
• 1 tsp vanilla extract
• 1-2 cups regular or toasted coconut flakes
Method:
1. Preheat the oven to 180 degrees Celsius. Line a 12-cup cupcake tin with liners. Measure out
all ingredients before beginning. In a small bowl, combine the coconut milk and apple cider
vinegar. Mix together and set aside to curdle.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
In a medium bowl, use a whisk or hand mixer to mix together the melted vegan butter, honey,
dairy free yogurt, vanilla. Mix until completely combined. Then add in the flour and whisk the
flour and dairy free acv mixture into the batter just before it’s completely combined. Add in the
unsweetened shredded coconut, and fold or whisk just until evenly distributed throughout the
batter.
4. Divide the batter evenly into each cupcake liner, filling each cupcake about 2/3 of the way full.
Place the cupcake tin into the oven to bake for about 25-27 minutes, or until a toothpick
comes out clean. Remove the cupcakes from the oven.
5. Allow the cupcakes to cool in the cupcake tin for 10 minutes. Then transfer them to a cooling
rack to cool completely before making the vegan cream cheese frosting.
6. Add butter and cream cheese to a large bowl and beat together, fold in the honey until you
have a smooth frosting.
7. Spoon the vegan cream cheese frosting into a piping bag and frost each cupcake. Dip the
tops of each cupcake into the toasted coconut. Serve and enjoy!
ButtaNutt Caramel Easter egg’s by @lifeinthesouth.co
Ingredients:
200g melted dark chocolate
1 tub @buttanutt macadamia pecan nut butter
100ml coconut cream
Honey to sweeten.
Turmeric to colour (optional)
Method:
1. Melt the chocolate, pour into moulds to make the eggs shape and freeze until set.
2. For the filling mix 1/2 cup of nut butter with honey and 1-2 tbsp coconut cream, add 1-2 tbsp in to the moulds.
3. Then mix the last bit of nut butter with more coconut cream if needed and 1/3 tsp ground turmeric for the egg yolk.
4. Add 1-2 tbsp on top of the other nut butter and then top with melted chocolate and freeze until fully set.
5. Remove from the moulds and drizzle on some more chocolate and spirnkle of salt and enjoy
Quick and Easy Crunchy Gluten-Free Treats!
- In a mixing bowl, blend 1 1/2cup of @buttanutt Granola with 1/4 cup of honey, adjusting the sweetness to your preference.
- Transfer the mixture into a baking tray and bake until they turn a lovely golden color.
- Remove from the oven and cut into squares while still warm, before allowing them to cool completely.
