Chocolate Fudge Beet Brownies with chocolate ganache
This is my new favourite recipe - from the amazing Sam Murphy creator of Beautifully Real Food.
This is an incredibly delicious vegan recipe - it ticks all the boxes for being a totally guilt free treat.
Ingredients
1 medium beetroot - washed & chopped into small chunks
1 & 1/4 cups coconut sugar
1/2 cup coconut milk (or almond or soy)
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1/2 cup spelt flour
1 cup cacao powder
2 teaspoon baking powder
1 teaspoon vanilla extract
For chocolate ganache:
1 large ripe avocado, sliced
1/2 cup cacao powder
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
Method
1. Preheat oven 180 degrees Celsius and line a 20cm x 20cm brownie pan
2. Blend chopped beetroot with sugar, milk, vanilla essence & salt in high speed blender. Add coconut oil and flax egg and blend again.
3. Combine flour, cacao and baking powder in large bowl. Then add wet ingredients from blender and mix until smooth batter forms.
4. Pour mixture into prepared tin and bake for 35 - 40 minutes. You want brownie to be moist inside as it will continue to set once removed from oven. Once cooked allow brownie to cool before adding ganache ( you can pop in fridge to hurry cooling process)
5. Preparing the ganache: Blend all ganache ingredients until smooth and avocado chunks are gone.
6. Ice cooled brownie and pop in fridge to set - for at least an hour. Add your own decorations - I have been growing edible flowers and love using them in my cooking. Enjoy straight away and keep any leftovers in an airtight container in the fridge.
This is an incredibly delicious vegan recipe - it ticks all the boxes for being a totally guilt free treat.
Ingredients
1 medium beetroot - washed & chopped into small chunks
1 & 1/4 cups coconut sugar
1/2 cup coconut milk (or almond or soy)
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1/2 cup spelt flour
1 cup cacao powder
2 teaspoon baking powder
1 teaspoon vanilla extract
For chocolate ganache:
1 large ripe avocado, sliced
1/2 cup cacao powder
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
Method
1. Preheat oven 180 degrees Celsius and line a 20cm x 20cm brownie pan
2. Blend chopped beetroot with sugar, milk, vanilla essence & salt in high speed blender. Add coconut oil and flax egg and blend again.
3. Combine flour, cacao and baking powder in large bowl. Then add wet ingredients from blender and mix until smooth batter forms.
4. Pour mixture into prepared tin and bake for 35 - 40 minutes. You want brownie to be moist inside as it will continue to set once removed from oven. Once cooked allow brownie to cool before adding ganache ( you can pop in fridge to hurry cooling process)
5. Preparing the ganache: Blend all ganache ingredients until smooth and avocado chunks are gone.
6. Ice cooled brownie and pop in fridge to set - for at least an hour. Add your own decorations - I have been growing edible flowers and love using them in my cooking. Enjoy straight away and keep any leftovers in an airtight container in the fridge.
Bam Bam Bam Banoffee Pie
This is absolutely delicious - gluten free, dairy free, mainly raw (except for some roasting of some nuts and shredded coconut).
Ingredients
Base
1 cup cashews, roasted in the oven
3 cups shredded coconut, slightly roasted in the oven
1/4 cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Filling
2 cups raw cashews (soaked for a few hours, rinsed and well drained)
2 large ripe bananas, sliced
1 cup coconut cream
1/4 cup coconut oil
1 teaspoon vanilla extract
Caramel topping
130 g medjool dates
1/2 cup coconut cream
1/4 cup coconut oil
1 teaspoon vanilla extract
Additional toppings
Method
Ingredients
Base
1 cup cashews, roasted in the oven
3 cups shredded coconut, slightly roasted in the oven
1/4 cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Filling
2 cups raw cashews (soaked for a few hours, rinsed and well drained)
2 large ripe bananas, sliced
1 cup coconut cream
1/4 cup coconut oil
1 teaspoon vanilla extract
Caramel topping
130 g medjool dates
1/2 cup coconut cream
1/4 cup coconut oil
1 teaspoon vanilla extract
Additional toppings
- 1 banana sliced
- 1/2 cup walnuts, chopped & 3 teaspoons coconut sugar
- Melted dark chocolate
Method
- Place all base ingredients in blender. Blend until well combined. Spread and press mixture over base of lined 24cm springform tin. Pop in the fridge.
- Place all ingredients for filling in blender. Blend until completely smooth. Pour mixture on top of base and pop in the freezer for about 2 hours or until set.
- Caramel topping - back to the blender! pop all ingredients in the blender and blend until completely smooth. Spread over the top and back into the fridge.
- In a small fry pan place walnuts and coconut sugar and heat slowly over low heat - until nuts are toasty and coated in melted sugar. Cool and place on top of cake with sliced bananas. Then drizzle melted dark chocolate over the top. Pop back into the freezer until you are ready to serve :)
Raw Vegan Chocolate Espresso Torte
Well what do you do for your collegues for Easter - other than give Easter Eggs??? You can make them a delicious raw chocolate cake. That' s what I did ... it's pretty delicious, if I do say so myself ;) AND as a bonus, it's very easy to make
Ingredients (use organic where possible)
Base:
1 cup raw almonds
1 cup medjool dates, pitted & chopped
1/4 cup raw cacao powder
1 tablespoon coconut oil, melted
Filling:
3/4 cup coconut oil, melted
2/3 cup maple syrup
1/2 cup coconut cream (NOT light)
1/3 cup espresso coffee
1/2 cup raw cacao
3 cups raw cashews (soak for a couple of hours, drain and rinse - if you have time)
1 teaspoon vanilla extract
Good pinch of salt
Method:
Ingredients (use organic where possible)
Base:
1 cup raw almonds
1 cup medjool dates, pitted & chopped
1/4 cup raw cacao powder
1 tablespoon coconut oil, melted
Filling:
3/4 cup coconut oil, melted
2/3 cup maple syrup
1/2 cup coconut cream (NOT light)
1/3 cup espresso coffee
1/2 cup raw cacao
3 cups raw cashews (soak for a couple of hours, drain and rinse - if you have time)
1 teaspoon vanilla extract
Good pinch of salt
Method:
- To make base process all ingredients until well combined. Then press into greased and lined 23cm springform tin. Pop in the fridge.
- To make filling, add ingredients in the order above to blender and process until all combined smooth texture.
- Pour filling onto crust and return to fridge for at least 6 hours.
- Eat and enjoy :)
Divinely Souldelicous Blueberry and Orange Raw Vegan Cheesecake
I have made this a couple of times and always a winner, especially with my gorgeous work collegues (happy HSIE you know who you are)....
Ingredients
Nut Base:
1 & 1/2 cups raw mixed nuts
1 cup medjool dates, sliced
1 Tablespoon coconut oil, melted
Pinch of salt
Orange Cheesecake Layer
3 cups cashews
3/4 cup fresh orange juice
1/2 cup maple syrup (or date syrup)
1/2 cup coconut oil, melted
Juice of 1 lemon
Zest of oranges you juiced
Pinch of salt
Blueberry Layer
2 cups blueberries (i use frozen)
1/4 cup of the Orange cheesecake mixture
2 tablespoons coconut oil
Method:
1. Make crust first - process all ingredients in food processor until nuts are chunky crumbs. Press into bottom of spring-form tin and place in fridge.
2. To make orange cheesecake layer: blend all ingredients (except orange zest) in high speed blender until very smooth, then fold in orange zest. Keep aside 1/4 cup of mixture for making blueberry topping. Pour the rest over the crust and place in freezer.
3. To make blueberry layer: blend blueberries and the 1/4 cup of orange cheese cake mixture you set aside. Blend until smooth (try not to eat this delicious mixture if you have used frozen berries - tastes like amazing ice cream!) Spread over cheese cake mixture. Place in fridge overnight or even better after 2 days in the fridge. Decorate with blueberries and slices of oranges and/or edible flowers - Souldelicious !!!!
Ingredients
Nut Base:
1 & 1/2 cups raw mixed nuts
1 cup medjool dates, sliced
1 Tablespoon coconut oil, melted
Pinch of salt
Orange Cheesecake Layer
3 cups cashews
3/4 cup fresh orange juice
1/2 cup maple syrup (or date syrup)
1/2 cup coconut oil, melted
Juice of 1 lemon
Zest of oranges you juiced
Pinch of salt
Blueberry Layer
2 cups blueberries (i use frozen)
1/4 cup of the Orange cheesecake mixture
2 tablespoons coconut oil
Method:
1. Make crust first - process all ingredients in food processor until nuts are chunky crumbs. Press into bottom of spring-form tin and place in fridge.
2. To make orange cheesecake layer: blend all ingredients (except orange zest) in high speed blender until very smooth, then fold in orange zest. Keep aside 1/4 cup of mixture for making blueberry topping. Pour the rest over the crust and place in freezer.
3. To make blueberry layer: blend blueberries and the 1/4 cup of orange cheese cake mixture you set aside. Blend until smooth (try not to eat this delicious mixture if you have used frozen berries - tastes like amazing ice cream!) Spread over cheese cake mixture. Place in fridge overnight or even better after 2 days in the fridge. Decorate with blueberries and slices of oranges and/or edible flowers - Souldelicious !!!!
Berry Berry Soul Delicious Vanilla Vegan Cheesecake ....
cup This is so easy and so delicious ... its a winner with vegan, vegetarians and even those meat eaters ;) Made this today for my work colleagues - best team to work with ... and cook for.
Ingredients:
2 cups of raw cashews
Base:
1 cup sunflower seeds
1 1/2 cups shredded coconut
1/4 cup date syrup (or rice malt syrup)
1 tablespoon coconut oil, melted
pinch celtic sea salt
Filling:
Cashews - as above
3/4 cup coconut cream
1/2 cup coconut oil, melted
1/4 cup pure maple syrup (or date syrup)
3 teaspoons pure vanilla extract (or paste)
200g fresh or frozen berries - blueberries and raspberries work best
Topping:
Extra fresh berries to serve
Method:
Thanks to The Whole Pantry for the inspiration
Ingredients:
2 cups of raw cashews
Base:
1 cup sunflower seeds
1 1/2 cups shredded coconut
1/4 cup date syrup (or rice malt syrup)
1 tablespoon coconut oil, melted
pinch celtic sea salt
Filling:
Cashews - as above
3/4 cup coconut cream
1/2 cup coconut oil, melted
1/4 cup pure maple syrup (or date syrup)
3 teaspoons pure vanilla extract (or paste)
200g fresh or frozen berries - blueberries and raspberries work best
Topping:
Extra fresh berries to serve
Method:
- Pop cashews in a bowl and cover with water (preferably filtered). Leave to soak for 6 - 8 hours. Drain and rinse well.
- Process sunflower seeds and shredded coconut in blender or food processor until coarsely chopped. Add date syrup, coconut oil and pinch of salt. Blend until combined and mixture sticks together when pressed with your fingers. Press mixture firmed into lined 20cm spring-form cake tin. Pop in fridge while you prepare delicious filling.
- Blend drained cashews, coconut cream, coconut oil, maple syrup and vanilla in blender for about 3 minutes or until very smooth.
- Arrange berries over sunflower seed base. Pour over cashew cream filling and smooth surface. Cover and pop in the fridge for about 8 hours - best overnight - until firm. Serve with extra berries.
Thanks to The Whole Pantry for the inspiration
Healthy Raw Christmas Puddings
These little festive puddings are raw, delicious and so easy to make!
Ingredients
225g Medjool dates, pitted and chopped (about 15 dates)
Zest of 1 orange
150 g organic dried apricots, chopped
100 g organic dried figs
1 1/2 cups ground almonds
1 teaspoon cinnamon
1/4 freshly grated nutmeg
1/4 teaspoon ground ginger
Method
I serve mine with a mango sauce - blend a ripe mango with the juice of a lime - it is sooooo good :)
Ingredients
225g Medjool dates, pitted and chopped (about 15 dates)
Zest of 1 orange
150 g organic dried apricots, chopped
100 g organic dried figs
1 1/2 cups ground almonds
1 teaspoon cinnamon
1/4 freshly grated nutmeg
1/4 teaspoon ground ginger
Method
- Combine all ingredient in food processor and blend until looks like fine crumbs (If a little dry add 1 - 2 tablespoons of orange juice)
- Roll mixture into little pudding like balls.
- Decorate with smashed raspberries or strawberries. Or if your diet allows some melted white chocolate
- Store in fridge - for up to 2 weeks
I serve mine with a mango sauce - blend a ripe mango with the juice of a lime - it is sooooo good :)
CASHEW CREAM - With love to the humble cashew
This is so easy and so delicious ... for dairy free vegan delicious treat to have with anything you desire!
Ingredients:
1 cup fresh raw cashews
Pinch of sea salt
Water to cover
1/4 cup filtered water
2 medjool dates, thinly sliced
1/2 teaspoon vanilla essence
1/2 teaspoon cinnamon
Method
Note:
Ingredients:
1 cup fresh raw cashews
Pinch of sea salt
Water to cover
1/4 cup filtered water
2 medjool dates, thinly sliced
1/2 teaspoon vanilla essence
1/2 teaspoon cinnamon
Method
- Place cashews in a bowl and cover with water, add pinch of salt and leave to soak for at least 4 hours (overnight is best)
- Drain and rinse cashews. Pop in blender with filtered water, dates, vanilla and cinnamon.
- Blend until creamy and pop in the fridge to cool.
- You can serve it with fresh fruit, with cake or eat on it's own ... it's so good
Note:
- I sometimes add chai instead of filtered water.
- You can add more or less dates, cinnamon, vanilla - develop your own favourite combo
- The picture above is when I served fresh cashew cream with hot lumberjack muffins - divine sang the taste buds :)
- Serve with warm banana bread - scroll down for banana bread recipe - YUM!
Raw Chocolate Caramel Slice
Ingredients
Base
Caramel
Top Chocolate Layer
Method
BASE:
CARAMEL
TOP CHOCOLATE LAYER
Instagram: itssouldelicious
Base
- 1/2 cup dates , chopped (I use medjool)
- 1 cup almonds
- 1 tablespoon coconut oil, melted
Caramel
- 1 cup raw cashews (soaked for 1 -2 hours, then rinsed)
- 1/2 cup coconut oil
- 1 1/2 tablespoons tahini
- 1/3 cup date syrup (or coconut syrup or maple syrup or honey)
- 1/3 cup water
Top Chocolate Layer
- 1/3 cup coconut oil
- 1/3 cup date (or maple or coconut) syrup
- 1/3 cup raw cacao powder
Method
BASE:
- Blend dates, almonds and oil in food processor until crumbly and sticks together when pressed
- Place in slice tin lined with baking paper and press down firmly. Place in freezer.
CARAMEL
- Place dates, coconut oil, tahini, maple syrup, cashews and water in blender.
- Blend until well combined and smooth.
- Pour caramel mixture on top of base and return to freezer to set.
TOP CHOCOLATE LAYER
- Put coconut oil, maple syrup and cacao in small saucepan.
- Melt and combine over low heat. Mix well until it resembles chocolate sauce.
- Spread on top of caramel filling (make sure caramel is set before you do this step)
- Pop back in the freezer for an hour, remove from tin and slice up
- Store in airtight container in fridge.
Instagram: itssouldelicious
Brilliant Banana Bread
This Banana Bread is easy, delicious, nutritious, gluten free, dairy free and did I say delicious?
Ingredients
4 large ripe bananas, mashed
4 eggs
1/2 cup almond butter
4 tablespoons coconut oil, melted
1/2 cup coconut flour (or almond meal)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder (gluten free)
1 teaspoon vanilla essence
Pinch of sea salt
Method
1. Preheat oven 175 degrees Celsius and line and grease loaf tin
2. Combine bananas, eggs, almond butter and coconut oil in blender and blend well
3. Add flour, cinnamon, baking soda, baking powder, vanilla and salt and mix well.
4. Pour batter into tin , place in preheated oven and bake for 40 - 45 minutes (or until toothpick or knife inserted in centre comes out clean)
5. Remove from oven and place on cooling rack
6. Slice and serve with a lovely cup of chia (see recipe for Chai - scroll down on this page for the recipe!)
Variations:
Ingredients
4 large ripe bananas, mashed
4 eggs
1/2 cup almond butter
4 tablespoons coconut oil, melted
1/2 cup coconut flour (or almond meal)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder (gluten free)
1 teaspoon vanilla essence
Pinch of sea salt
Method
1. Preheat oven 175 degrees Celsius and line and grease loaf tin
2. Combine bananas, eggs, almond butter and coconut oil in blender and blend well
3. Add flour, cinnamon, baking soda, baking powder, vanilla and salt and mix well.
4. Pour batter into tin , place in preheated oven and bake for 40 - 45 minutes (or until toothpick or knife inserted in centre comes out clean)
5. Remove from oven and place on cooling rack
6. Slice and serve with a lovely cup of chia (see recipe for Chai - scroll down on this page for the recipe!)
Variations:
- Chocolate Blueberry - Add 1 cup fresh blueberries and 1/2 cup cacao
- Pumpkin Peacan - Reduce almond butter to 1/4 cup and add 1/2 cup pumpkin puree and 1 cup chopped pecan pieces
Divinely YUM Beetroot & Ginger Bliss Balls
Getting all ready for my next sojourn to High Spirits Retreat creating a menu for Spirit of Woman ... here is a little treat that is packed with antioxidants, great for your digestion, taste awesome and easy to make...
Ingredients
1 tablespoon freshly grated ginger (you can alter amount of ginger to suit your own taste)
1 small beetroot, freshly grated
1 cup cashews
1 cup almonds
1 tablespoon coconut oil
12 medjool dates
1 teaspoon vanilla extract
Method
Note: Before you pop them in the fridge you can roll them in shredded coconut - little hint: if you keep a little of the grated beetroot you can rub the beetroot through the shredded coconut before you roll your bliss balls to give them a gorgeous pink hue!
Thanks for the inspiration from Instagram : diary_of_a_diietitian
Ingredients
1 tablespoon freshly grated ginger (you can alter amount of ginger to suit your own taste)
1 small beetroot, freshly grated
1 cup cashews
1 cup almonds
1 tablespoon coconut oil
12 medjool dates
1 teaspoon vanilla extract
Method
- Place all ingredients in your blender and process until desired consistency
- Roll mixture into balls (makes about 20)
- Place in the the fridge and allow to set.
Note: Before you pop them in the fridge you can roll them in shredded coconut - little hint: if you keep a little of the grated beetroot you can rub the beetroot through the shredded coconut before you roll your bliss balls to give them a gorgeous pink hue!
Thanks for the inspiration from Instagram : diary_of_a_diietitian
Full Moon Picnic - 'Raw' Macadamia & Caramel Cheesecake
I was inspired to make the a Raw Cheesecake for our Full Moon picnic last night ~ why it's called a cheesecake I have NO idea - there is no dairy in this recipe at all! I found the recipe on The Whole Pantry App (highly recommend it!)
Macadamia and Caramel Cheesecake ... with NO cheese ;-)
This is a vegan, gluten free, dairy free and raw recipe
Crust:
150 grams sunflower seeds
115 grams shredded coconut
60 mL Brown rice syrup (or you can use honey).
1 tablespoon melted coconut oil
1 pinch sea salt flakes
Grind sunflower seeds and coconut in blender or food processor for about 30 seconds.
All remaining ingredients and process for further 30-60 seconds until mixture is coated and comes together.
Flatten mixture out into an even base of 20 cm spring form tin.
Store in fridge while you make the filling.
Filling: (so easy!)
240 mL coconut cream
225 grams macadamia nuts
120 mL melted coconut oil
60 mL brown rice syrup
2 teaspoons vanilla bean extract
Juice of 1 lemon
Blend all ingredients for 1 - 2 minutes until creamy texture is achieved
Pour filling on top of crust whilst making caramel (see notes at bottom)
- told you it was easy!
Caramel Topping:
18 pitted medjool dates
120 mL coconut cream
Blend dates until paste is formed - scrap down sides if necessary
Add coconut cream and blend for further 30 seconds
Tips:
It is best if you can leave the cake in the fridge for at least 4 hours to set (or 1 to 2 hours in the freezer).
Caramel sauce can be made immediately after filling and layered on top but you can make the caramel close to serving and serve as a sauce on top on the cake. I layered mine early and it looked great...tasted better!!!
Macadamia and Caramel Cheesecake ... with NO cheese ;-)
This is a vegan, gluten free, dairy free and raw recipe
Crust:
150 grams sunflower seeds
115 grams shredded coconut
60 mL Brown rice syrup (or you can use honey).
1 tablespoon melted coconut oil
1 pinch sea salt flakes
Grind sunflower seeds and coconut in blender or food processor for about 30 seconds.
All remaining ingredients and process for further 30-60 seconds until mixture is coated and comes together.
Flatten mixture out into an even base of 20 cm spring form tin.
Store in fridge while you make the filling.
Filling: (so easy!)
240 mL coconut cream
225 grams macadamia nuts
120 mL melted coconut oil
60 mL brown rice syrup
2 teaspoons vanilla bean extract
Juice of 1 lemon
Blend all ingredients for 1 - 2 minutes until creamy texture is achieved
Pour filling on top of crust whilst making caramel (see notes at bottom)
- told you it was easy!
Caramel Topping:
18 pitted medjool dates
120 mL coconut cream
Blend dates until paste is formed - scrap down sides if necessary
Add coconut cream and blend for further 30 seconds
Tips:
It is best if you can leave the cake in the fridge for at least 4 hours to set (or 1 to 2 hours in the freezer).
Caramel sauce can be made immediately after filling and layered on top but you can make the caramel close to serving and serve as a sauce on top on the cake. I layered mine early and it looked great...tasted better!!!
Bliss & Rose Laddu Balls ~ always add a big splash of aloha!
Just home from spending a week at High Spirits assisting in the kitchen for the Spirit of Woman Retreat - these recipes are for all those goddess' I had the joy of meeting, massaging, cooking for, laughing with ... Aloha XX
BLISS BALLS
1 Cups Raw Almonds
10 Medjool dates, chopped
1 or 2 Tablespoons Raw Cacao powder (depends on how rich you like your balls - start with one then taste test, you can always add more!)
1/4 Cup of coconut oil
(Use organic ingredients where possible)
Place all ingredients in a food processor.
Blend to combine - not too much best to leave some texture
Roll into balls.
Place in fridge to set
Keep in the fridge where they will be good for about a month or indefinitely in the freezer
You can roll/coat them in shredded coconut
If you find they are too dry add a little more oil or some more dates
If too wet add more almonds
Really you just need the base ingredients and you can play with amounts to suit your own taste.
I sometimes add chia seeds or other nuts and dried fruits
ROSE LADDU BALLS (the ones we had for Ann Maree's Birthday)
2 Cups of a mixture of dry roasted almonds, cashews & sunflower seeds
1/4 Cup sesame seeds
1 large tablespoon of tahini
1/4 cup sultanas (I sometimes use chopped medjool dates here as I'm not a fan of sultanas ;-)
1 & 1/2 teaspoon rose water
1/3 cup coconut palm sugar
100g coconut oil
Process nuts first.
Then add remaining ingredients and process until well combined.
Shape mixture into balls (roll in toasted dessicated coconut if you wish)
Chill in fridge
(Rose Laddu Ball recipe from "A Loving Spoonful' by Jacqui Bushell)
BLISS BALLS
1 Cups Raw Almonds
10 Medjool dates, chopped
1 or 2 Tablespoons Raw Cacao powder (depends on how rich you like your balls - start with one then taste test, you can always add more!)
1/4 Cup of coconut oil
(Use organic ingredients where possible)
Place all ingredients in a food processor.
Blend to combine - not too much best to leave some texture
Roll into balls.
Place in fridge to set
Keep in the fridge where they will be good for about a month or indefinitely in the freezer
You can roll/coat them in shredded coconut
If you find they are too dry add a little more oil or some more dates
If too wet add more almonds
Really you just need the base ingredients and you can play with amounts to suit your own taste.
I sometimes add chia seeds or other nuts and dried fruits
ROSE LADDU BALLS (the ones we had for Ann Maree's Birthday)
2 Cups of a mixture of dry roasted almonds, cashews & sunflower seeds
1/4 Cup sesame seeds
1 large tablespoon of tahini
1/4 cup sultanas (I sometimes use chopped medjool dates here as I'm not a fan of sultanas ;-)
1 & 1/2 teaspoon rose water
1/3 cup coconut palm sugar
100g coconut oil
Process nuts first.
Then add remaining ingredients and process until well combined.
Shape mixture into balls (roll in toasted dessicated coconut if you wish)
Chill in fridge
(Rose Laddu Ball recipe from "A Loving Spoonful' by Jacqui Bushell)
Quinoa & Cacao Cookies - THE YUMMIEST Cookies ever!
These are seriously the most delicious cookies I have ever cooked...I hope you enjoy them as mush as I do ;-)
Ingredients:
1 cup quinoa flakes
3/4 cup almond meal
2 tablespoons raw cacao
1 tablespoon ground flax & 3 tablespoons of water
1/4 cup coconut sugar
1/2 cup shredded coconut
1 small banana, mashed
1/4 cup coconut oil
2 tablespoons almond milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Method:
Ingredients:
1 cup quinoa flakes
3/4 cup almond meal
2 tablespoons raw cacao
1 tablespoon ground flax & 3 tablespoons of water
1/4 cup coconut sugar
1/2 cup shredded coconut
1 small banana, mashed
1/4 cup coconut oil
2 tablespoons almond milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Method:
- Preheat oven to 180 degrees C and prepare baking tray with non-stick baking paper.
- Mix flax and water in small bowl and put to one side for 15 minutes (flax egg)
- Mix together quinoa flakes, cacao, almond meal, shredded coconut, baking soda and powder
- In separate bowl blend together coconut sugar, banana and coconut oil. Stir in almond milk, flax egg and vanilla. Then add to dry ingredients. Mix until well combined forming a sticky dough.
- Using damp hands roll & flatten dough into cookie shapes . Place on baking tray and gently flatten with a fork dipped in water to make cookie about 7cm in diameter.
- Bake for 15 minutes and allow to stand on baking tray for additional 5 minutes before transferring onto wire rack.
Black is the New Green!
These are delicious 'superbars' full of antioxidants & vitamins and absolutely delicious.
Ingredients:
75 grams coconut flakes
80 grams pepitas
80 grams sunflower seeds
70 grams poppy seeds
80 grams black sesame seeds
2 tablespoons black chia seeds
50 grams cranberries (sulphur free)
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 tablespoons melted coconut oil
120 mL honey
Good pinch sea salt
Method
Ingredients:
75 grams coconut flakes
80 grams pepitas
80 grams sunflower seeds
70 grams poppy seeds
80 grams black sesame seeds
2 tablespoons black chia seeds
50 grams cranberries (sulphur free)
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 tablespoons melted coconut oil
120 mL honey
Good pinch sea salt
Method
- Preheat oven to 170 C & line 30cm x 20cm baking tray
- Mix all ingredients in large bowl - combine thoroughly, use hands if necessary
- Pour mixture into prepared baking tray & push mixture firmly into tray with back of spoon
- Bake for 20 minutes, or until golden. Remove from oven & leave to cool.
- Once cool cut into bars& store in covered container
Guess the Ingredient of this Delish Flourless Chocolate Cake
Healthy Flourless Chocolate Cake with Amazing Raw Chocolate Topping
I wanted to make a birthday cake for a gorgeous friend who is gluten intolerant and a health nut (like moi!) and came up with this ... sooooo yum!
Ingredients:
1 400g tin adzuki beans, drained & well rinsed
5 eggs
1 tablespoon vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/2 cup + 2 tablespoons honey
4 tablespoons cacao
1 teaspoon baking powder
1/2 teaspoon baking soda
Method:
Topping - raw cacao mousse
Ingredients:
1 large ripe avocado or two medium size ones
1 ripe banana
3 tablespoons coconut oil
3 tablespoons raw cacao powder
2 tablespoons coconut nectar, honey or maple syrup
Pinch sea salt
Method:
Hints:
For the best flavour let cake sit overnight or at least eight hours ~ I promise you will not taste the beans at all just a delicious moist amazing chocolate cake.
I wanted to make a birthday cake for a gorgeous friend who is gluten intolerant and a health nut (like moi!) and came up with this ... sooooo yum!
Ingredients:
1 400g tin adzuki beans, drained & well rinsed
5 eggs
1 tablespoon vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/2 cup + 2 tablespoons honey
4 tablespoons cacao
1 teaspoon baking powder
1/2 teaspoon baking soda
Method:
- Preheat oven on 165 Celsius, grease & line 20 cm cake tin
- Place beans, 3 of the eggs, vanilla & salt into blender. Blend on high until beans are completely liquefied - NO lumps!!
- Mix together cacao, baking soda & baking powder
- Beat together honey & coconut oil until well combined. Add remaining two eggs - whisking for one minute after each addition
- Pour bean batter into egg mixture & whisk well.
- Finally, stir in cacao mix & beat on high for about one minute until smooth.
- Pour mixture into tin and bake for about 40 - 45 minutes. Cake is cooked when top in rounded & firm to touch. Allow cake to cool in tin for 10 minutes before turning onto wire rack.
Topping - raw cacao mousse
Ingredients:
1 large ripe avocado or two medium size ones
1 ripe banana
3 tablespoons coconut oil
3 tablespoons raw cacao powder
2 tablespoons coconut nectar, honey or maple syrup
Pinch sea salt
Method:
- Place all ingredients in food processor & blend until smooth & creamy.
- Place in fridge & allow to set for about 1 hour before topping the cake
- Keep cake in fridge until time to serve
Hints:
For the best flavour let cake sit overnight or at least eight hours ~ I promise you will not taste the beans at all just a delicious moist amazing chocolate cake.
Divine Chai - all spice no black tea ;)
This is a most wonderful Chai recipe - inspired by the Chai from High Spirits retreat.
It has so many benefits ... detoxifying, awesome for cardiac, respiratory and circulatory systems and the best bit ... tastes amazing!
Ingredients
1/4 teaspoon cloves
1/4 teaspoon black peppercorns
3 -4 chunky slices fresh ginger
3 green cardamon pods
1 star anaise
1/2 cinnamon stick
Big pinch roasted dandelion
600 mL water
Method
It has so many benefits ... detoxifying, awesome for cardiac, respiratory and circulatory systems and the best bit ... tastes amazing!
Ingredients
1/4 teaspoon cloves
1/4 teaspoon black peppercorns
3 -4 chunky slices fresh ginger
3 green cardamon pods
1 star anaise
1/2 cinnamon stick
Big pinch roasted dandelion
600 mL water
Method
- Place all ingredients in a small saucepan.
- Bring to the boil - turn down heat, cover and simmer for about 10 - 20 minutes
- Serve with honey. Have either straight or with your choice of milk.
Blueberry Spelt Muffins....too delicious to just stop at one!!
These muffins are truly delicious .... so light and full of goodness!
Vegan and gluten free!
So good to share with a friend and a hot cup of tea !
Ingredients
1 large banana, mashed
3/4 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup coconut nectar (or maple syrup)
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
2 cups wholemeal spelt flour
6 tablespoons coconut sugar
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoons baking soda
Good pinch of sea salt
1/2 cup chopped walnuts
1 cup blueberries, either fresh or frozen
Method
HINTS:
I am using the 'coconut and almond milk' in my cooking at the moment ~ So Good
If using frozen blueberries DO NOT thaw before adding to mix as they will 'bleed' into the batter.
Thanks to ohsheglows.com
Vegan and gluten free!
So good to share with a friend and a hot cup of tea !
Ingredients
1 large banana, mashed
3/4 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup coconut nectar (or maple syrup)
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
2 cups wholemeal spelt flour
6 tablespoons coconut sugar
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoons baking soda
Good pinch of sea salt
1/2 cup chopped walnuts
1 cup blueberries, either fresh or frozen
Method
- Preheat oven to 180 degrees C and line muffin tray
- In a medium bowl mash the banana. Add milk, vinegar, coconut nectar, and vanilla.
- In a large bowl, mix together dry ingredients.
- Stir coconut oil into dry mixture then add bowl of wet ingredients to dry. Mix until they just combine (do not over mix!)
- Gently fold in walnuts and blueberries (again, do not over mix!)
- Spoon into prepared muffin tray and bake for 25 minutes
HINTS:
I am using the 'coconut and almond milk' in my cooking at the moment ~ So Good
If using frozen blueberries DO NOT thaw before adding to mix as they will 'bleed' into the batter.
Thanks to ohsheglows.com
Raw Vegan Chocolate Crackle
Dedicated to all the amazing women from the
24th Circle of Spirit of Woman Retreat ... love you gals
Ingredients
Base:
1 cup amaranth puffs
3 tablespoons raw cacao
3 tablespoons date syrup (or agave nectar or honey)
1 cup shredded coconut
1/2 cup sultanas (or medjool dates or a mix of both)
1/2 coconut oil (you may need a little more if mixture a little dry)
Fudge topping:
1 cup Medjool dates
3 tablespoons raw cacao
4 tablespoons date syrup (or agave nectar or honey)
3/4 cup coconut oil
2 tablespoons lecithin powder (optional, but helps to bind the oil)
Method:
Base:
Fudge:
Note: the amount of cacao can vary depending on the brand - some are much richer than others and it's all up to your personal taste
Base:
1 cup amaranth puffs
3 tablespoons raw cacao
3 tablespoons date syrup (or agave nectar or honey)
1 cup shredded coconut
1/2 cup sultanas (or medjool dates or a mix of both)
1/2 coconut oil (you may need a little more if mixture a little dry)
Fudge topping:
1 cup Medjool dates
3 tablespoons raw cacao
4 tablespoons date syrup (or agave nectar or honey)
3/4 cup coconut oil
2 tablespoons lecithin powder (optional, but helps to bind the oil)
Method:
Base:
- Place all ingredients for the base into a food processor and process until combined
- Press into 30cm x 20cm tin (or 20cm x 20cm if you love thicker crackle)
- Pop into the freezer while you make the fudge.
Fudge:
- Place all ingredients into the food processor and process until smooth, adding a little water if necessary to create a smooth consistency.
- Add the coconut oil slowly while processing into a smooth fudge (add lecithin with coconut oil slowly too if using).
- Pour and press over the base and return to fridge to set.
- Once set, cut and serve. Needs to be kept in the fridge or freezer.
- YUM YUM YUM enjoy
Note: the amount of cacao can vary depending on the brand - some are much richer than others and it's all up to your personal taste