YIELD: 12 Cookies PREP: 10 mins COOK: 10-12 mins READY IN: 20 mins Ingredients 250 Grams 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 Instructions 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...
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: Serves 2
COOK: 5 mins
Ingredients
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
Instructions
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
COURSE: Dessert
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 pieces Ingredients 1 Brown Onion diced 3 garlic cloves minced 1 can BPA free chickpeas rinsed and drained 1 Carrot roughly chopped 1 tsp ground cumin 1 tsp Ground Turmeric 1/4 cup tahini 1/2 cup chopped parsley 2 tsp Chilli Flakes Freshly Squeezed Lemon Juice 1/4 cup besan (chickpea) flour Instructions Sauté the onion and garlic until soft. Add the chickpeas, carrot, spices, tahini, coriander, parsley, lemon juice and chilli flakes into a food processor or blender and processor until soft. Add the flour and stir by hand until they are firm enough to roll into balls (dust with more flour if needed) In a hot non-stick pan, and using a small amount of oil (of your choice) , cook them until crispy and golden on each side OR bake in a hot...
