YIELD: 12 pieces (6-12 Servings) PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 3 Cups Plain or Gluten Free Flour 1 Cup Raw Cacao Powder 2 Tspn Baking Powder 1/2 Tspn Salt 1 Cup Raw Sugar 1 Cup Nuttlex 2 Tspn Vanilla Paste 1 Cup Water 1 Cup Carob Chips or Vegan Choc Chips Instructions 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...
YIELD: 2 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1 leek, sliced thinly 1 small to medium butternut pumpkin, skin removed and cubed 2 cup of water (you can use vegetable stock if you want it saltier) 1/2 tbsp 'Herbamare' or celtic sea salt Fresh cracked pepper to taste 2 tbsp peanut butter (SECRET INGREDIENT!) Instructions In a deep soup pot, put the water, leek and cubed pumpkin in, and slowly bring to a boil You may need to add more water- I like my soup thick- for thinner soup, add more water/stock Allow to simmer until pumpkin is soft, about 20 minutes Using a stick-blender (or a food processor/blender) process until smooth and creamy Add the Herbamare or salt and pepper to taste...
YIELD: 12 slices PREP: 10 mins COOK: 15 mins READY IN: 25 mins These bars will not last long in your house! Make double, trust me! Ingredients 1/4 cup hazelnuts 1/2 cup sesame seeds 1/2 cup almonds 1/4 cup pecans 1/2 cup tahini 1/2 cup Coco Jam (or mix raw coconut sugar with 1/2 cup boiling water) 1/2 cup amaranth puffs 1 cup almond meal 1/2-1 cup blueberries fresh or frozen 250 g dark chocolate Instructions Preheat oven to 150ºC In a food processor, pulse the hazelnuts, sesame seeds, almonds and pecans until they are roughly chopped In a small saucepan, gently heat the tahini and Coco Jam; make sure it doesn't burn! We just want to heat it enough to make it runny In a large bowl, mix the crushed nuts, amaranth puffs and almond...
YIELD: 1 cup (2 Servings)
PREP: 5 mins
COOK: 5 mins
READY IN: 12 mins
I served this at an event I ran a few months ago. It was eaten by everyone there, the bowls licked clean and happy grins all 'round.
Ingredients
1/2 cup chia seeds
1 1/2 cups coconut cream
2 tbsp blueberries
1 tbsp coconut sugar
2 tsp acai powder
Instructions
Mix all ingredients together in a large bowl
Cover and refrigerate overnight or for 4 hours
Serve with acai and extra blueberries sprinkled on top
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 12 Squares (12 Servings) Ingredients 1 Cup Raw Hazelnuts 1/2 Cup Raw Cacao Powder 2 Tbsp coconut sugar or to taste 1/4 tbsp hazelnut extract optional 1/2 cup Melted Coconut oil 2 tbsp Raw Cacao Powder 1 tbsp Melted Coconut oil 1 tbsp coconut sugar Instructions 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...
