YIELD: Makes 8 Slices or 16 Squares (8-16 Servings) PREP: 5 mins COOK: 10 mins READY IN: 30 mins Ingredients 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 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 2 Tbsp Raw Cacao Powder 2 Tbsp Melted Coconut Oil 1 Tsp Coconut Sugar Instructions Base In a blender, process the macadamia nuts until they become a fine flour Add cacao powder, vanilla bean, coconut sugar and melted coconut oil together, then spoon into tray and press down. This is the base. Pop into the freezer for 15 minutes and clean blender Drain cashews,...
YIELD: Makes 8 Superballs (8 Servings) PREP: 5 mins COOK: 15-30 set time mins READY IN: 20 mins Ingredients 1 Tbsp Raw Cacao Powder 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 Instructions 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!) CUISINE: American COURSE: Dessert SKILL LEVEL: Beginner
YIELD: Makes 8 Squares Ingredients 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 Instructions 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 COURSE: Dessert SKILL LEVEL: Beginner
YIELD: Makes 12ish Squares (12 Servings) PREP: 5 mins COOK: 10 mins READY IN: 17 mins Ingredients 1 Cup Full Fat Coconut Cream Zest of Half Lemon 1 Vanilla Bean Pod Scrapped 300 Grams Good Quality 85% Cocoa Chocolate Broken Into Small Pieces 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 Instructions 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! CUISINE: American COURSE: Dessert SKILL LEVEL: Beginner
YIELD: 2.5 cups Servings PREP: 10 mins COOK: 5 mins READY IN: 15 mins Ingredients 2 Baby Thai Coconuts (to learn how to open, view the YouTube video below of one of my fave raw chefs...) you will need the water from 1 and a half coconuts and the flesh from both 1 Tbsp Chia Seeds 2 Medjool Dates Pitted Instructions Blend together well, and add some more coconut water if needed Flavour variations: Add fresh or frozen strawberries/bananas/vanilla paste/cacao/mango You can add a culture, such as kefir, or a pro-biotic Store in an airtight glass container in the fridge for 2 to 3 hours before serving Serve over cereal, fruit salad and smoothies.... COURSE: Breakfast SKILL LEVEL: Easy