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: 4 Servings PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 3 Large Potatoes Peeled, Diced & Steamed Until Soft 1 Cup Fresh Baby Peas Frozen & Thawed 1/2 Cup Spring Onions Sliced Thinly 2 Tsp Turmeric 2 Tsp Cumin 2 Tsp Garam Masala 1 Tsp Fenugreek 2 Tsp Chilli Flakes 1 Tbsp Tomato Paste 3 Cloves of Garlic Minced 1/8 Cup Warm Water 1 Packet Vegan Phyllo Pastry (most are vegan, just check the ingredients) Instructions Pre-heat oven to 180C In a small bowl, mix spices, garlic and tomato paste with the warm water Mix to a paste- you may need some more water Mix this through the cooked potatoes and add the peas and spring onions- combine really well Using a phyllo sheet folded in half, place a dessert spoon of mix onto one corner Fold...
