Dreamy Strawberry Mousse...
Serves 2
-1 ripe avocado
-2 1/2 cups fresh strawberries
-1 tsp chia seeds
-2 medjool dates, pitted
-1 tbsp coconut cream
Toppings
-Raw cacao nibs
-Shredded coconut
-Goji berries
-Fresh blueberries
-Blend avocado, strawberries, chia seeds, dates and coconut cream together
-Spoon into cute little dessert glasses and garnish with desired toppings
-Eat immediately or allow to set in the fridge for an hour
Raw Acai Slice...
Makes 24 squares
-1 cup of almonds
-1 cup hazelnuts
-1 cup raw cacao
-8 pitted medjool dates
-1/4 - 1/2 cup coconut oil
-Tiny pinch of sea salt
-1 tbsn Power Superfoods Acai powder
-Blend almonds and hazelnuts until they become a fine meal
-Add cacao, dates, 1/4 cup coconut oil and salt and process until it becomes dough-like, adding any extra coconut oil as needed
-When the mixture is sticky, pour into a slice pan that has been greased with coconut oil
-Freeze for 20 minutes and slice into squares
*Will last in the freezer for up to two months
*You can make an Acai Ganace with 3-4 ripe bananas, 1 tbsp coconut oil and 1 tbsp acai powder. Blend and smooth over the top
Hazelnut Chocolate Tart...
Makes one 35cm x 12cm tart
-220g hazelnuts
-30g shredded coconut
-40g raw cacao powder
-50g raw coconut sugar
-2 tbsp coconut oil
-pinch of salt
-1 x can full fat coconut cream
-280g 85% Dark Chocolate, broken
-Fresh berries to serve
-Preheat oven to 180ºC
-Lightly grease your tart pan with coconut oil and set aside
-Process hazelnuts and shredded coconut together in a blender until it becomes a fine meal
-Add the cacao powder, the coconut sugar, coconut oil and salt, and blitz again until combined
-Press into your tart pan and bake for 10-15 minutes; set aside to cool
-In a small saucepan, bring the coconut cream to a gentle simmer, and add broken chocolate
-Stir continuously until smooth and velvety and pour into tart pan
-Refrigerate for 2-3 hours then top with berries and serve
Self Saucing Chocolate, Cinnamon and Macadamia Puddings....
Makes 4 - 6 individual puddings or 1 large pudding (depending on size of ramekins)
-1 cup brown rice flour
-1/2 cup coconut flour (Or 1 1/2 cups plain flour)
-1/4 cup raw cacao powder
-1/2 cup raw coconut sugar
-1 tsp ground Dutch cinnamon
-1/2 cup coconut oil, melted
-1 cup almond milk
-1/4 cup finely chopped macadamia nuts
Sauce
-1/4 cup raw coconut sugar
-1/2 cup raw cacao powder
-1 1/2 cup boiling water
-Preheat oven to 180ºC
-In a large bowl, sift in flour/s, cacao and cinnamon, and stir in coconut sugar
-Add melted oil and almond milk and stir to combine- do not over mix
-Fold through macadamia nuts gently; the mixture will seem quite 'doughy'
-Spoon into ramekins or large oven proof dish
-In a heatproof jug, whisk together the sauce ingredients and pour gently (over the back of a spoon) onto puddings
-Bake for 20 minutes (ramekins) or 35 minutes (large dish)
-Serve with vegan chocolate ice cream and grate some chocolate on the top
-Serve immediately
No bake 'Nutella' Slice....
Makes 12 squares
-1 cup raw hazelnuts
-1/2 cup raw cacao powder
-2 tbsp coconut sugar (or to taste)
-1/4 tsp hazelnut extract (optional)
-1/2 cup melted coconut oil
Ganache topping
-2 tbsp raw cacao powder
-1 tbsp melted coconut oil
-1 tsp coconut sugar
Slice
-Pulse the hazelnuts in a blender or food processor- just until they are crushed
-Add the raw cacao powder, sugar, hazelnut extract if using and coconut oil
-Blend again, until everything is mixed, and ensure that the mix is wet enough. Add extra coconut oil if you need too; it should be moist and easy to stir
-Line a small tray with cling wrap and gently press the mixture in
-Pop in the freezer for 15 minutes while you make the ganache
Ganache
-Whisk the cacao powder and coconut oil together until smooth
-Pour on top of the slice, sprinkle with the coconut sugar and store in the freezer until ready to serve
Raw Chocolate Easter Eggs
Depending on the size of your moulds: makes about 4 whole 'eggs'/8 halves plus an array of little easter shapes
I used all Loving Earth products for this recipe and they are available from your local health food store or online.
For the chocolate:
-1 cup grated cacao butter
-1 tbsp raw cacao powder
-1 tbsp raw coconut sugar
-2 tsp coconut oil
-2 tbsp maca powder
-1 tsp lucuma powder (optional)
-1 tsp mesquite powder (optional)
For the ganache:
-1/4 cup coconut oil
-1 tbsp raw cacao powder
-2 tsp ground hazelnuts
-2 drops organic hazelnut extract (optional)
-Using some coconut oil, 'grease' your chocolate moulds; set aside
-Gently melt the cacao butter by using 2 bowls on top of one another; in the bottom bowl, warm water and in the top bowl the cacao butter (or a Thermomix at 37ºC)
-In a food processor or blender, mix the melted cacao butter with cacao powder, raw coconut sugar, coconut oil, maca powder and lucuma/mesquite (if using)
-Blend until smooth, then gently pour the mixture 1/2 way into each mould; place gently in the freezer to harden up for 15 minutes (there should still be about 1/2 of the mixture left)
Make the ganache:
-Blend the coconut oil, cacao powder, hazelnuts and extract (if using) together
-Remove the moulds from the freezer and spoon the ganache on top of the hardened chocolate
-Pour the remaining chocolate on top of the ganache (don't let any ganache be seen!)
-Place back into the freezer for 30 minutes, then pop out of the moulds when ready to serve
-To make 'whole eggs', simply use the wet chocolate mix to stick them together!
-These little chocolates do melt quickly, so probably aren't suitable for an easter egg hunt! However leave them in the fridge so little bunnies don't eat them all at once!
Variations:
For the pink colouring on the ribbon- melt a small amount of cacao butter with some beetroot powder. Use as much as desired for depth of colour
For peppermint flavouring- add 2 drops of peppermint essential oil to any leftover chocolate mix and freeze as normal
For the Chocolate Cremé Egg:
Use the same recipe for the chocolate and follow directions
For the Créme:
-1/2 cup raw cashews
-1 Vanilla Bean pod, scraped
-2 tsp agave syrup (or sweetener of your choice- I haven't tested any others, so results not guaranteed.)
-1/4 cup melted coconut oil
-Pinch sea salt
-Process the cashews until the are a smooth meal
-Add the vanilla bean pods, agave syrup, oil and salt and blend until smooth
-Spoon a small amount on each frozen half and pour in remaining chocolate
-Freeze and serve!
Raw Chocolate Bark...
-1 cup melted coconut oil
-1/4 cup raw coconut sugar
-2-4 tbsp raw cacao powder
-1/2-1 cup amaranth puffs (depending on how 'crunchy' you want your chocolate)
-In a large bowl, gently mix the oil, coconut sugar and cacao powder together
-Fold in the amaranth puffs until combined
-Pour into a lined tray and freeze for 30 minutes or until firm
-Snap into pieces and store in the freezer
Strawberry Love Stacks with Raspberry Créme....
Serves 2, easily doubled
For the raspberry coulis
-2 cups fresh or frozen raspberries
-1/2 cup raw coconut sugar
-1 tbsp lemon juice
- In a small non-stick saucepan, bring raspberries and 1/2 cup sugar to a boil
-Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes
-Add lemon juice and take off the heat; when cooled, press through a fine sieve to remove any seeds
For the stacks
-1 sheet Borgs puff pastry (vegan!)
-1/4 cup vegan sour cream
-1/4 cup raspberry coulis, plus extra to serve
-1 cup fresh strawberries, sliced finely
-Pre-heat oven to 180ºC
-Using a round cookie cutter (or a glass) make circles in the puff pastry and place on a non stick baking tray
-Bake for 10 minutes, or until puffed up
-Whisk the vegan sour cream and coulis together to make the créme
-When then puffs have cooled, stack them with a dollop of the cremé and strawberries; do this 3 or 4 times
-Serve with extra coulis, strawberries and dust with icing sugar
Gooey Chocolate Chunk Nut Cookies...
Makes 12 cookies
-250g Coconut oil, solid (or vegan margarine)
-1 cup raw coconut sugar
-1 vanilla bean pod, scraped
-2 tbsp LSA (Linseed/Sunflower/Almond seed meal) or ground flax
-2 cups wholemeal plain flour
-1/2 cup brown rice flour
-1 tsp baking powder
-1 cup dark vegan chocolate, chopped into chunks
-1/2 cup macadamia nuts, chopped roughly
-1/2 cup walnuts, chopped roughly
-Pre-heat oven to 180ºC
-Melt the coconut oil/margarine and whisk in the coconut sugar and vanilla bean paste
-Stir in the LSA or flax meal well
-Sift in the plain flour, rice flour and baking powder and gently mix
-Add the vegan chocolate, macadamia nuts and walnuts and use your hands to mix
-The dough should be chunky, not to dry and not too wet- add 1 tsp at a time of water if too dry; or 1 tsp flour if too wet
-It should sit firmly in a ball on a baking tray, and flatten it down gently with your fingers
-Bake for 10-12 minutes until slightly golden and allow to cool before serving
Peace Pops....
Makes 8 peace pops
Base pop mix:
-560g coconut cream
-1/4 cup almond milk
-1 medjool date
-1/2 vanilla bean pod, scraped
Flavours:
-1 1/2 cups diced, fresh pineapple
-6 yellow flesh peaches, pitted
OR
-1 cup blueberries
-1 cup raspeberries
-1/2 banana
To decorate:
-Edible flowers
-Shredded coconut
-Raw cacao nibs
-Diced fruit
-Dehydrated banana
-Passionfruit pulp
-Blend together base mix and your choice of flavours (I did half/half!)
-Decorate popsicle mould or paper cups- line the inside with edible flowers, pour shredded coconut and cacao nibs on the bottom, or stir through passionfruit pulp- let the kids go wild!
-Pour into popsicle moulds or paper cups
-Freeze for 3 hours, or overnight
-Slurp and lick on a sunny afternoon
Nice Cream Sundaes....
Serves 2
-2 mangoes, chopped and frozen
-2 bananas, chopped and frozen
-1 orange, sliced in half and flesh scooped out (eat this!)
-1 strawberry, sliced in half
-Toppings, all optional: raw 'Loving Earth' Buckinis, almonds, cashews, dried fruit, cacao, lucuma, maca or mesquite powder to sprinkle, pomegranate molasses
-In a high-powered blender, whiz the bananas and mangoes until smooth
-Immediately, scoop into oranges, and serve with choice of toppings!
-I served mine with some raw cacao and water whisked together, buckinis and strawberries
Lemon and Pistachio Shortbreads...
Makes about a dozen shortbreads
-1 cup Nuttlex/Earths balance
-1/2 cup raw coconut sugar
-1 tsp vanilla bean paste
-1/4 cup rice milk
-Zest of one large lemon
-3/4 cup pistachios, chopped finely/crushed
-2 1/2 cups brown rice flour
-1 tsp ground cardamom
-In a large bowl, cream the Nuttlex and coconut sugar together until smooth (use a whisk or stick blender)
-Add the vanilla bean paste and rice milk, stir to mix
-Add zest, pistachios, and sift in flour and cardamom
-Using your hands, work into a gentle dough- if it is too sticky, add a tbsp of flour at a time until crumbly
-Cover with glad wrap, and put in the fridge for an hour
-Heat oven to 180ºC, then roll into small balls and flatten with a fork
-Cook for 10-12 minutes, watching that they don't burn
-Allow to cool completely (they will set after they come out of the oven)
-Give to your favourite person!
Raw Christmas Baubles....
Makes 12 Baubles
-1 cup raw cashews
-1 tbsp goji berries
-1 tbsp dried cranberries
-1 tbsp finely grated orange peel
-1 tsp finely grated lemon peel
-1/4 tsp ground cinnamon
-1/4 tsp ground mixed spice (or mulled wine spice)
-1 tbsp melted coconut oil
-2 tbsp shredded coconut
-In a high powered blender of food processor, blend the cashews until they become a fine meal
-Add goji berries, cranberries, peel and spices, and pulse to combine
-Add melted coconut oil and shredded coconut, and blend until mixed (be sure not to over-blend, as you still want to see the beautiful colours of each ingredient)
-Roll into teaspoon sized balls and store in the fridge until serving time
-Give as a gift!
Walnut, Banana and Passionfruit Bread....
Makes 1 loaf
-4 over ripe bananas
-2 passionfruits
-1/2 cup almond milk
-1/4 cup coconut oil, melted
-1/4 cup raw coconut sugar
-1 vanilla bean pod, scraped
-2 cups wholemeal flour (I haven't made this GF yet; but let me know if you do!)
-1 1/2 tsp baking powder
-1 cup crushed walnuts
-1/4 cup whole walnuts
-Preheat oven to 180ºC
-Line a non-stick loaf tin with baking paper
-In a blender, blend the bananas, passionfruit, almond milk, coconut oil, sugar and vanilla bean paste until smooth
-In a large bowl, sift the flour, baking powder and add the crushed walnuts
-Pour the wet mixture on top of the dry, and fold gently to combine
-Spoon into the loaf tin, sprinkle the whole walnuts on top, and bake for 35-40 minutes, or until a skewer comes out clean
-Allow to cool, then store in an airtight container
Choc-coconut Nice Cream with Raw Chocolate Coated Bananas
Serves 4
-3 cups frozen coconut flesh (about 6 young thai coconuts) OR 2 cups extra frozen coconut cream
-1 cup frozen coconut cream (freeze coconut cream in ice cube trays or in small individual freezer bags)
-2 tbsp raw cacao powder
-2 medjool dates, pitted
-1 vanilla bean pod, scraped
-Using a high powered blender, blend the flesh and/or coconut cream until smooth
-Add cacao powder, dates and vanilla bean and blend until combined
-Serve immediately with crushed walnuts, shredded coconut and a Chocolate Coated Banana (recipe below)
Raw Chocolate Coated Bananas
-Serves 4
Make ahead of time, and even double the batch so you always have some on hand to serve- little kids love it!
-2 large bananas; not overly ripe
-2 tbsp coconut oil
-2 tbsp raw cacao powder
-1 tsp raw coconut sugar
-Scant ¼ tsp salt
-Slice the bananas in half lengthways, and then cut in halves
-Over a gentle double boiler, melt the coconut oil, and then add the coconut powder, sugar and salt; whisk well
-Dip each banana slice into the chocolate, and lay gently on tray lined with baking paper
-Continue until all bananas are coated, and freeze for 10 minutes
-If there is any chocolate mix left, you can double dip the bananas and refreeze
-Serve with Choc-coconut Nice Cream or eat them alone
Orange and Vanilla Bean Raw Cheesecake.....
Makes 4 small cheesecakes
Base:
-1/2 cup almonds
-Pinch salt
-2-3 saffron strands, soaked in water for at least an hour (use water, not strands)
-1/4 tsp paprika
-1/4 tsp raw cacao powder
-1 tbsp brown rice syrup
Filling
-1 cup raw cashews, soaked overnight
-1 whole vanilla bean pod, scraped
-1 tbsp orange zest
-1 tbsp raw cacao butter
-1 tbsp raw coconut butter
-1 tbsp raw coconut sugar
-1-2 tbsp water
To serve
-Passionfruit
-Orange zest
-Blend base ingredients together and, using a food ring (coat with coconut oil to grease), gently press down
-Blend filling ingredients together until smooth, adding any water as needed and spoon into food ring
-Refrigerate for at least 2 hours
-Top with fresh passionfruit and orange zest
White Rocky Road...
Makes approx 24 squares
-2 x 500gm bags of vegan white chocolate buttons (I used 'Sweet William' brand)
-250gm slivered almonds
-500gm bag of vegan marshmallows
-1 cup glace cherries
-1 cup vegan dark chocolate chips
-Lightly spray a square silicone dish with some canola oil, or rub with coconut oil
-Melt the chocolate in 2 or 3 batches (I melted mine in my Thermomix- 5 mins, 50ºC, speed 1) or you can use a small pan over a very low flame (make sure there is no water in the pan or on your spoon when you stir- this will cause the chocolate to 'seize')
-Chop up the marshmallows and glace cherries, and spread the almonds, marshmallows and cherries evenly in the dish
-Pour the melted chocolate over the top, ensuring you are covering as much as you can
-Put in the fridge to harden, then cut into squares
-Keep in the fridge until serving time
Chocolate Chia Balls...
Makes 12 balls
-1/2 cup raw almonds
-1/2 cup raw walnuts
-5 medjool dates, pitted
-2 tbsp melted coconut oil
-1/2 cup raw cacao powder
-2 tsp maca powder
-1/2 cup amaranth puffs
-Chia seeds to roll
-In a food processor/blender, crush the almonds and walnuts into a fine meal
-Add dates, coconut oil, cacao and maca powder, and blend until smooth
-Using the reverse function, or in a bowl, stir through the amaranth puffs
-Roll into balls, then coat in chia seeds- you want the balls to stick together; if they don't wet your hands and roll again!
-Store in the fridge
Raw Caramel Slice...
Makes 8 slices or 16 squares
Base
-1 cup raw macadamia nuts
-2 tbsp raw cacao powder
-1 vanilla bean pod, scraped
-1 tbsp coconut sugar
-1/4 cup melted coconut oil
'Caramel' Filling
-2 cups raw cashews, soaked for 4 hours
-2 tbsp melted cacao butter
-1/2 cup coconut oil
-2 medjool dates, pitted
-1 tbsp raw Maca powder
-Tiny pinch sea salt
-1 tbsp coconut sugar
Ganache Topping
-2 tbsp raw cacao powder
-2 tbsp melted coconut oil
-1 tsp coconut sugar
-Line an 8 x 4" loaf pan/tray with cling wrap
Base
-In a blender, process the macadamia nuts until they become a fine flour
-Add remaining ingredients, then spoon into tray and press down
-Pop into the freezer for 15 minutes and clean blender
Filling
-Drain cashews, then blend all ingredients together until smooth
-Pour on top of the base and freeze for a further 15 minutes
Topping
-Whisk cacao powder and oil together until smooth- you may need to add more coconut oil depending on how thin or thick the ganache is
-You can add 1 tsp coconut sugar if you desire, as it is quite bitter
-Top the slice with the ganache and store in the refrigerator until ready to slice and serve
Cacao Superball Truffles....
Makes 8 superballs
All ingredients can be found at your local health food store
-1 tbsp raw cacao butter
-2 tsp coconut butter
-1 tbsp mesquite powder
-2 tsp raw cacao powder
-2 tsp maca powder
-2 tsp lucuma powder
-1/4 cup almond meal
-1 tbsp goji berries
-1/4 cup sunflower seeds
-1 tbsp pepitas
-1 tsp raw coconut sugar- optional
-Extra cacao
-In a double boiler, over low heat, melt cacao and coconut butter
-Add all ingredients in a blender or processor, and pulse until finely chopped and blended
-Roll into balls using wet hands
-Roll in extra cacao and allow to set in the fridge
-Will last for 2 weeks in a container (if they last that long!)
Cacao Coconut Rough....
Makes 8 squares
-1/2 cup raw almonds
-3/4 cup coconut oil, melted
-1 tbsp coconut butter OR 1 tbsp almond butter
-1 cup shredded coconut
-1 1/2 bananas
-1/4 cup raw cacao powder
-Line a small, rectangle baking tray with baking paper
-In a high powered blender or food processor, blend the almonds until they become a fine meal
-Add the melted coconut oil, coconut or almond butter, shredded coconut and bananas
-Blend until smooth, then press 3/4 mixture down into the tray
-With the remaining mixture, add the cacao and stir well
-Pour on top, and freeze for 15 minutes
-Cut into squares and freeze until ready to serve
Gooey, Tangy Chocolate Fudge...
Makes 12 -ish squares
-1 cup full fat coconut cream
-Zest of 1/2 lemon
-1 vanilla bean pod scraped
-300g good quality 85% cocoa chocolate, broken into small pieces
Optional flavours
-1 tbsp extra raw cacao powder
-1-2 drops stevia
-1 tsp freshly grated ginger
-1 tsp grated orange zest
-1 tsp cinnamon
-1/2 tsp chilli powder
-2-3 drops peppermint essential oil
-In a small saucepan, heat coconut cream to a gentle boil
-When it begins to bubble, add the lemon zest, vanilla paste and chocolate (and/or any optional flavourings)
-Stir until it becomes a nice, smooth consistency then pour into a lined tray and refrigerate
-Leave to set overnight then cut into squares and enjoy!
Raw chocolate-coconut cream pie...
Makes 3 small tartlets, or one large pie
Base
-2 cups cashews
-1/4 cup agave syrup
-10 ml water
Filling
-Flesh of one coconut
-2 ripe bananas
-1/2 cup raw cacao
-1 date
-Pinch of himalayan sea salt
-1/4 cup chia seeds
-Using coconut oil, lightly grease your pans (make sure you use springform, or removable base)
-Process the cashew nuts until they become a fine flour
-Add the agave and mix, adding the water slowly until it becomes a dough
-Press the dough into the pan and freeze for 30 minutes
-Blend the coconut flesh, bananas, cacao, date and sea salt until it becomes a smooth cream
-Add the chia seeds and stir by hand
-Allow to sit for 15 minutes- this will thicken
-Put in the freezer for 2 hours, and remove about 15 minutes before you are ready to serve
-Sprinkle some shredded coconut and cacao powder on top, slice and enjoy
Raw Chocolate Fondue...
Serves 2, over candlelight (how romantic!)
-1 tbsp coconut oil
-1 tsp cacao butter
-1 or 2 over ripe bananas
-1 cup homemade raw almond milk
-2 tsp almond butter
-1/2 - 1 cup raw cacao powder (depending on how rich you like it)
-2 pitted medjool dates
-1 vanilla bean pod, scraped
-1/2 tsp cinnamon
-Pinch himalayan sea salt
Optional:
-Cayenne pepper
-Orange zest
-Peppermint essential oil
-Fresh fruit to serve
-In a bain marie, or Thermomix (37ºC) gently melt the coconut oil and cacao butter
-When the oils are melted, blend the bananas, almond milk, almond butter, cacao powder, dates, vanilla, cinnamon and salt together until smooth
-Pour into fondue set
-Keep warm with a tea light
-Serve with fresh fruit; bananas, kiwi fruits, oranges- anything fresh and in season!
Gluten Free Choc-mud Brownies...
Makes a tray of squares
I like mine quite chocolatey, as opposed to sugary. if you would like it sweeter, feel free to add in another 1/2 cup of castor sugar.
-1 cup lupin/spelt/rice/gf/coconut flour (plain or wholemeal if you dont have anything else, or a mixture of the others is best eg. 1/2 lupin, 1/2 rice)
-1 tspn salt
-1/2 cup coconut sugar
-3/4 cup raw cacao powder
-2 vanilla bean pods
-3/4 cup safflower oil (do NOT use olive oil, as you will taste it! You can use canola/coconut/sunflower if need be)
-4 tbsn of ground LSA or Flax meal
-1/8 cup cold water (a tiny bit more if needed)
Blender option:
-Put all the dry ingredients (except LSA) and gently blend to mix.
-Add LSA, water, oil and vanilla last.
-Blend everything on high and pour into a large non-stick baking dish
Non-blender option
-Sift all dry ingredients into a large mixing bowl, then make a well and add the wet ingredients
-Mix well, making sure there are no lumps.
-Pour into a non stick baking dish
-Bake for 45-50 mins on 180C- use a bamboo stick, insert and if it comes out clean, it is ready
Lemon and Almond Bundt Cake....
-2 cups plain flour
-1 cup almond meal
-1 1/2 tsp baking powder
-Scant 1/2 tsp salt
-3/4 cup canola oil
-1 cup raw coconut sugar
-4 egg replacers or 4 tbsp Chia seeds, soaked
-2 tbsp lemon zest
-1/2 cup lemon juice
-1/2 cup almond milk
-Preheat oven to 180C
-Grease a bundt pan or large cake tin
-In a large bowl, sift flour, almond meal, baking powder and salt
-In a separate bowl, whisk oil, sugar, egg replacers or Chia and zest
-Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time
-After the first half pour in the lemon juice and mix
-After the second half, add the almond milk and mix
-Pour into prepared pan, and bake for 45-50 minutes, inserting a skewer to test for readiness
-Allow to cool before slicing
Fudgy Chocolate Coconut Cake....
-3 cups plain flour (for a GF version you can use a mix of 1/2 brown rice and 1/2 barley flour, but expect a different texture)
-1/2 cup raw cacao powder
-2 teaspoons baking soda
-1 1/2 cups raw coconut sugar
-3/4 cup melted coconut butter
-1 cup coconut milk
-1 cup purified water
-2 vanilla bean pods, scraped
-2 tablespoons Braggs© apple cider vinegar
-Pre-heat the oven to 200ºC
-Line a non-stick springform cake tray with baking paper or a light spray of canola oil
-Sift the flour, cocoa, baking soda, and sugar into a large mixing bowl
-In a small bowl, mix the melted coconut butter, coconut milk, water, apple cider and vanilla together
-Pour the wet ingredients into the dry and mix with a spoon just until combined
-Pour the batter into the pan and bake for 25-30 minutes or until a skewer comes out clean
-If you would like to 'ice' the cake, melt 1/2 cup dairy free choc chips and 1/2 cup almond oil in a small pan and drizzle on top when the cake is cooled
Super Calcium Cookie Dough Bites....
Makes 12 bites
-1 cup cashews
-2 tbsp Herbs of Gold© Organic Ocean Calcium Powder (It's vegan- Red Sea Algae)
-1 tbsp coconut oil
-1 tbsp shredded coconut
-2 tsp pure, raw brown rice syrup (or agave)
-1/2 cup raw cacao nibs
-In a high powered blender or food processor, blend cashews until they are a fine powder
-Add Herbs of Gold© Organic Ocean Calcium Powder, coconut oil, shredded coconut, and rice syrup
-Blend until smooth- if the 'dough' is too wet, add more shredded coconut or calcium, and blend again
-Stir in cacao nibs (or use your blenders reverse function if it has one) then roll into balls
-Perfect with a raw 'hot' chocolate!
Apricot Chocolates...
-1 cup dried apricots (please choose good quality apricots, as 'fresh' as possible)
-3/4 cup dairy free dark chocolate
-Using a rolling pin, flatten the apricots until they become a thin disc
-Over a low heat, melt the dark chocolate
-Dip the apricots in the chocolate, then refrigerate on baking paper for 20 minutes until hardened
Vegie Head Ice Pops....
Makes 4 (depending on the size of your ice pop containers)
-3 oranges
-3 apples
-1/2 cup strawberries
-Acai powder
Optional:
-Spirulina powder
-Cacao powder
-Pea protein powder
-Juice fruit and mix in powders (I used Acai powder in two of them)
-Freeze for at least 3 hours
-Lick and slurp in the sun!
Real Apple Crumble...
Serves one, easily doubled
-1 pink lady apple
-1/4 cup wholegrain oats - not instant!
-1 tsp tahini
-1 tbsp sultanas
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp mulled spice mix (optional)
-Enough water to pour into a pan
-Soy or Co-Yo coconut yoghurt
-Pomegranate molasses
-Top the apple and core it- keep the 'lid'!
-Use a paring knife to cut away some of the flesh
-Mix the rolled oats, tahini and sultanas
-Fill the apple and pack the filling in tightly
-Using a deep pan, fill with a bit of water and the spices- use only enough water so it just touches the bottom of the apple
-Put the lid on and cook over medium heat for about 10 minutes
-Using tongs, put it in an oven proof dish and bake at 180 until it browns on top- 10-15 minutes
-Serve with yoghurt and pomegranate molasses
Banana, almond and lemon loaf...
Makes 1 loaf
-2 large, ripe bananas
-1 tspn vanilla paste/essence
-1/3 cup organic safflower oil
-2 cups flour
-1/4 cup organic, raw sugar
-1 cup of slivered almonds
-1 1/2 tspn baking powder
-Juice of 2 lemons
-Zest of 1 lemon
-1/4 cup water
-Grease a small loaf pan
-Heat oven to 180C
-In a blender or processor, blend bananas, vanilla paste, lemon juice and oil
-In a separate bowl, sift flour, and add sugar, almonds, baking powder and salt, and stir to mix
-Add banana mix to flour mix and add the 1/4 cup of water slowly (you want the mix to be very moist, but not runny-like cake batter) And be careful not to over stir.
-Pour the mix into the greased pan, and bake for 25-35 minutes
-Test by using a skewer, and allow to cool before slicing
Vegan lemon-poppy seed muffins.......
Makes 12
-1/4 cup coconut sugar
-1 cup rice flour
-3/4 cup buckwheat flour
-1 tbsn baking powder
-Pinch of sea salt
-1/2 cup rice milk or almond milk
-1/3 cup organic safflower oil
-1 tspn vanilla extract or paste
-Juice of 1 lemon and finely grated zest
-1 tbsn chia seeds, soaked in the lemon juice
-1 small tub soy yoghurt (plain)
-2 tbsn poppy seeds
-Preheat the oven to 180C and lightly coat the muffin tray with some coconut oil
-In a large bowl, mix the sugar, flours, baking powder and salt. Use a whisk to mix these together, as it will aerate the dry ingredients
-In a jug, whisk the milk, oil, vanilla and lemon juice (there will be separation of the oil and milk if you leave it too long, try to work quickly!)
-Pour slowly into the flour mix.
-Add the chia seeds, yoghurt and poppy seeds last, and gently fold. Please do not over-stir, as the mixture will seize
-Using a small ladle, or a dessert spoon, fill the muffin tray until almost full
-Bake for 20 minutes and allow to cool before removing from tray
-Best stored in the fridge if not eaten within 2 days, or freeze and allow to defrost at room temperature
Single serve cupcake...
Read on, or watch the instructional video!
Serves 1
-1 tbsp flour (I used barley flour)
-1 tbsp rice milk
-1/2 to 1 tsp vanilla
-1 tsp coconut butter
-1 tsp coconut sugar (can use any type)
-1 tsp chia seeds
-Pinch salt
-1/8 tsp baking powder
-Pre-heat oven to 180ºC
-Mix ingredients together and bake for 10 minutes, or until you insert a skewer that comes out clean
-Dust with icing sugar or icing
Variations- Just add to basic mix:
-1 tsp cacao powder
-1 tsp chopped glace ginger
-1 tsp banana
-1 tsp lemon juice and 1 tsp poppy seeds
Coco-lime cupcakes...
Makes 12 cupcakes
-1/3 cup coconut oil or vegetable oil
-1/2 cup raw coconut sugar
-1 tsp lemon zest
-1 tsp lime zest
-1 cup rice/almond milk
-1/2 cup low-fat coconut milk
-1 tsp vanilla essence
-1 tsp ground cinnamon
-1 cup wholemeal flour
-1 tsp baking powder
-Pre-heat the oven to 180ºC
-Whisk the melted coconut oil/vegetable oil and the coconut sugar together
-Add the lemon and lime zest, almond mik, coconut milk, vanilla essence and cinnamon, and whisk gently
-Mix the flour and baking powder together, then pour the wet ingredients in
-Stir lightly, just to mix and pour into patty pans
-Bake for 20 minutes or until a skewer comes out clean
-Allow to cool completely
For the lemon/lime icing
-1 cup vegan margarine
-1 tsp lime juice
-1 tsp lemon juice
-1 cup icing sugar
-Blend icing sugar really well until light and fluffy
-Using a piping bag, swirl the icing on top of the cupcakes and top with shredded coconut
Choconana 'nice' cream...
Serves 2 monkeys
-2 large frozen bananas, broken in half
-1 tsp raw cacao powder (or cocoa powder)
-Blend and go ape!
Coconut fudge brownies....
Makes about 12 squares
-3/4 cup brown rice flour
-1/2 cup raw cacao
-1/2 tsp baking powder
-pinch salt
-1/2 cup coconut cream-full fat-low fat is too runny!
-1/2 cup organic coconut sugar
-1/4 cup safflower oil
-1/2 cup vegan chocolate chips
-Sift the brown rice flour, baking powder, cacao and salt into a bowl
-Whisk the coconut cream, sugar, and oil together until there are no lumps
-Pour the wet mix into the dry, and fold gently- do not over mix!
-Add the choc chips, and pour into a greased brownie pan-a small one, as this only makes a small amount
-Bake at 180C for 15 minutes, check with a skewer and bake for a further 5 minutes if you want them drier
-This mixture can be doubled, just bake for 20-25 minutes and check on it after that
-Allow to cool for 15 minutes before you slice it....if you can wait that long!
Gluten-Free mini cacao muffins...
Makes 24 mini muffins, or 12 regular muffins
-1 cup buckwheat flour
-1/2 cup rice flour
-1/2 cup raw cacao
-3/4 cup brown sugar
-1 tsp baking powder
-1 cup water
-1/4 cup canola oil
-1 tsp vanilla paste
-Pre-heat oven to 180C
-Lightly spray a non-stick muffin tray, put aside
-In a large bowl, combine flours, cacao, sugar and baking powder
-Whisk the water, oil and vanilla paste, and add to the dry ingredients
-Stir well to combine, and when it becomes smooth and glossy, drop a tablespoon into each cup
-Bake for 15 minutes, then check with a skewer- if it comes out clean it is ready. Do not over cook these, you want them to be moist!
-If using large muffin cups, bake for 20--25 minutes
-Dust with icing sugar and serve with fresh strawberries
Cardamom caramelised mangoes...
Serves 2
-2 ripe mango cheeks
-1 tsp 'Loving Earth' coconut sugar
-5 cardamom pods, crushed (keep the seeds)
-Fresh strawberries and spearmint leaves to serve
-Sprinkle the cheeks with the coconut sugar
-In a very hot non-stick pan, place sugared-side down
-Cook over a medium heat for 3-5 minutes, making sure it doesn't burn
-Sprinkle with cardamom seeds and spearmint
Raw cacao pudding....
Serves 2.... make it pretty in little cups and saucers!
-1/2 cup raw cacao
-1/2 cup raw tahini
-1 tbsn agave syrup
Optional: add chilli, vanilla essence, peppermint essence or even grated orange rind.
Banana Alaska with raspberry coulis.....
Serves 6
-4 bananas, halved
-1 cup raw macadamia nuts, soaked overnight
-1 cup raw cashew nuts, soaked overnight
-1/4 cup agave syrup
-2 drops of wattleseed extract (vanilla essence can be used in its place)
-1 cup almond milk
-1/4 cup water
-1/4 cup raw cacao
-1 cup of strawberries, hulled and blended (you want a little texture though, so don't blend too much)
-1/4 banana, sliced very thin
-Blend the bananas, nuts, agave, wattleseed extract, almond milk and water, for at least 2 minutes- it has to be silky smooth
-Using glad-wrap, line the inside of a medium sized bowl- this is where the dessert will set
-Placed the sliced banana around the bottom of the bowl-when inverted, this will be the top
-Divide the mixture- pour a third into the prepared bowl, and cover with the overhanging glad-wrap
-Put it in the freezer for at least 30 minutes
-In the meantime, divide the mixture into two large bowls
-In one bowl, fold through the strawberries, in the other, the cacao
-When the banana layer is set, gently pour the strawberry layer in- freeze for another 30 mintes
-When the strawberry layer is frozen, pour the cacao layer
-Allow to freeze for at least an hour before serving
-When you are ready to serve, allow it to sit at room temperature for 10 minutes, while making the coulis
Raspberry coulis:
-1 cup raspberries- fresh or frozen
-1 medjool date
-1/2 cup water
-Blend until smooth
To serve:
-Place a flat dish on the top of the bowl
-Using both hands, turn the bowl upside down on top of the plate
-The bowl should come away easily with the glad-wrap
-Drizzle the coulis on top, and sprinkle with some shredded coconut
Banana and coconut Nice-cream
Serves 4
-3 large frozen bananas
-1/2 cup coconut cream, frozen in an ice cube tray
-Shredded coconut to serve
-In a high-powered blender, whiz everything together for 2 minutes until light and fluffy
-You can make this low-fat without the coconut cream- just blend the frozen bananas together
Ferrero Fudge...
Makes a small batch of brownies....probably for 1 person (Greedy!)
-1/2 cup coconut butter
-1/4 cup agave syrup
-1 cup hazelnuts
-1/2 cup raw cacao powder
-1/4 cup cacao butter
-1 tspn vanilla bean paste
-Blend all ingredients on high for 2 minutes, scraping down the sides occasionally
-Use a little bit more agave to emulsify-don't use water, as it will change the appearance, texture and taste
-Pour into a little brownie dish, and allow to set for 3 to 4 hours in the fridge
-As with all raw recipes, you need to taste and add little bits at a time, these measurements are a rough guide.
Raw chocolate and chilli mousse...
Serves 1
-1 banana
-1/2 cup macadamia nuts
-1/2 cup water
-2 tspn cinnamon
-1 tspn raw honey
-1/2 tspn nutmeg
-1/2 tspn ground ginger
-1/4 tspn cayenne pepper
-splash of vanilla essence
-pinch of sea salt
-1/4 cup chia seeds
-Blend everything except chia seeds until smooth- it will be quite runny (don't freak out!)
-Pour into a cute little glass or bowl and stir in chia seeds
-Allow to set at room temperature for 20 minutes
-Top with sliced strawberries and shaved raw chocolate
Double choc brownies...
Makes 1 tray
-3 cups plain or gluten free flour
-1 cup raw cacao powder
-2 tspn baking powder
-1/2 tspn salt
-1 cup of raw sugar
-1 cup Nuttlex
-2 tspn vanilla paste
-1 cup water
-1 cup carob chips or vegan choc chips
-Heat oven to 180C, and lightly grease a baking tray
-Sift flour, cacao powder, baking powder and salt into a large bowl and combine
-Cream the sugar and Nuttlex in a food processor until it is fluffy
-Slowly add the water and vanilla paste while blending, until a smooth consistency is reached
-Add the wet mix to the dry, and add the choc chips
-Fold gently and do not over-stir
-Pour into tray and bake for 35-40 mins- test with a skewer, and allow to cool before slicing
Baked Jamaican Bananas.....
Serves one
In a small saucepan, whisk:
-Juice of one pink grapefruit (or orange)
-A teaspoon of safflower oil
-Splash of vanilla essence
-1 tspn of cinnamon
-1/4 tspn of grated ginger
-Put on high heat for 2 minutes, then reduce to a simmer.
-Slice 2 bananas and place in an oven-proof dish
-Cover with the sauce then sprinkle the bananas with some coconut sugar (or rapadura/brown)
-Bake in a 180 degree oven for about 10 minutes, flip and baste with sauce again, and bake for another 10.
-Serve hot with sprinkled coconut and some yummy soy yoghurt!
Coconut, oat and macadamia nut cookies….
Makes 24 cookies
-1/3 cup oats
-1 cup macadamia nuts, pulsed in a processor (leave some chunks for texture)
-1/2 cup dessicated coconut
-1 cup gluten free flour
-1/2 tspn bi-carb soda
-2 tbsn agave syrup
-1/2 cup rapadura/xylitol/sugar
-125gms nuttlex/earths balance
-Mix oats, nuts, coconut, sugar and flour together
-Melt nuttlex and agave over a low heat then add bi-carb and stir
-Mix until combined and bake at 175 degrees for 15 minutes
Surprise chocolate puddings…..
Makes 4 ramekins
-100gm rapadura sugar/coconut sugar
-95g Dark dairy-free chocolate (70% cocoa solids minimum)
-90g Nuttlex
-50g Rice flour
-4 Egg replacers
-Melt the chocolate and butter together over medium heat
-Add sugar, flour, egg replacers and beat together until mixed really well.
-Use individual ramekins and bake for 10-12 minutes at 200 degrees
-Sprinkle with some icing sugar and top with strawberries!!!
