YIELD: 2 litres (8-10 Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins A Christmas favourite of mine! My mum has been making this for years, and I've tweaked it over the years with a couple of secret ingredients. There's so many variations as well- why not add a tsp of raw cacao powder for a chocolate twist? Or how about double the coffee for a real kick? Play around with it, you really can't go wrong! All ingredients can be found at your local health food store (except the whisky). Wattleseed extract is from the seed of an indigenous plant, and has a gorgeous flavour. You can buy it from specialty stores. Ingredients 4 x 220ml cans Coconut Cream Full Fat (in Australia,...
YIELD: Makes 12 Squares (6-12 Servings) PREP: 10 mins COOK: 15-20 mins READY IN: 25 mins Ingredients 3/4 Cup Brown Rice Flour 1/2 Cup Raw Cacao 1/2 Tsp Baking Powder Pinch of Salt 1/2 Cup Coconut Cream Full Fat Low Fat Is To Runny 1/2 Cup Organic Coconut Sugar 1/4 Cup Safflower Oil 1/2 Cup Vegan Chocolate Chips Instructions 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...
YIELD: Serves 12 (12 Servings) PREP: 5 mins COOK: 10-12 mins READY IN: 15 mins Ingredients 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 Instructions 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...
YIELD: 12 Baubles (12 Servings) PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 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 Instructions 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...
YIELD: 24 Squares (24 Servings) PREP: 5 mins COOK: 5 mins READY IN: 40 mins Ingredients 2x 500 Gram Bags Vegan White Chocolate Buttons (I used 'Sweet William' brand) 250 Grams Slivered Almonds 500 Gram Bag Vegan Marshmellows 1 Cup Glace Cherries 1 Cup Vegan Dark Chocolate Chips Instructions 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...
