YIELD: 2 1/2 cups (2 Servings)
PREP: 2 mins
COOK: 5 mins
READY IN: 7 mins
A rich, hot chocolate to chase the winter blues away!
Ingredients
1/3 cup coconut milk
2 tbsp raw cacao powder
2 tsp raw coconut sugar
1 tsp vanilla bean paste
1/4 tsp ground cinnamon
2 cups filtered water
Grated orange zest optional
1 tbsp nut butter (almond/hazelnut) optional
Instructions
Whisk all ingredients in a small saucepan
Bring to a gentle simmer and whisk again
Pour into mugs and sprinkle with extra cinnamon
COURSE: Drinks
SKILL LEVEL: Beginner
YIELD: 2 Servings Ingredients 2 Cups Fresh or Frozen Raspberries 1/2 Cup Raw Coconut Sugar 1 Tbsp Lemon Juice 1 Sheet Borgs Puff Pastery Vegan!! 1/4 Cup Vegan Sour Cream 1/4 Cup Raspberry Coulis Plus extra to serve 1 Cup Fresh Strawberries Sliced Finely Instructions For the Raspberry Coulis 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 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...
YIELD: 8 Peace Pops
PREP: 10 mins
COOK: 3 hrs 0 min
READY IN: 3 hrs 10 mins
Ingredients
560 Grams Coconut Cream
1/4 Cup Almond Milk
1 Medjool Date
1/2 Vanilla Bean Pod Scrapped
1 1/2 Cups Diced, Fresh Pinapple
6 Yellow Flesh Peaches Pitted
1 Cup Blueberries
1 Cup Raspberries
1/2 Banana
Edible Flowers
Shredded Coconut
Raw Cacao Nibs
Dried Fruit
Dehydrated Banana
Passionfruit Pulp
Instructions
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
COURSE: Dessert
YIELD: 4 Serves (4 Servings) PREP: 10 mins COOK: 5 mins READY IN: 30 mins Ingredients 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 2 Large Bananas Not Overly Ripe 2 Tbsp Coconut Oil 2 Tbsp Cacao Powder 1 Tsp Raw Coconut Sugar 1/4 Tsp Salt Scant Instructions Choc- Coconut Nice Cream 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 Slice the bananas in half...
YIELD: 4 Small Cheesecakes (4-6 Servings)
PREP: 10 mins
COOK: 5 mins
READY IN: 17 mins
Ingredients
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
1 Cup Raw Cashews Soaked Overnight
1 Whole Vanilla Bean Pod Scrapped
1 Tbsp Orange Zest
1 Tbsp Raw Cacao Butter
1 Tbsp Raw Coconut Butter
1 Tbsp Raw Coconut Sugar
1-2 Tbsp Water
Passionfruit
Orange Zest
Instructions
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
COURSE: Dessert
SKILL LEVEL: Beginner
