YIELD: 10-12 Servings PREP: 10 mins COOK: 20 mins READY IN: 4 hrs 30 mins Looking for a beautiful, delicious and simple alternative to nut based raw cheesecakes? This is it! Ingredients 2 cups coconut flakes 1 cup dates/cranberries/apricots 1 tbsp coconut oil melted 1/2 tsp Himalayan Sea Salt 4 large, overripe bananas 1 cup mango flesh 2 cups pineapple cubes 2 tbsp coconut oil melted 1 tbsp chia seeds 2 tbsp psyllium husk ground Instructions In your blender, process the coconut flakes, dates (or alternative), coconut oil and sea salt Blend until it becomes like a sticky dough, and then press into the base of a springform cake pan Clean your blender, and process the bananas, mango, pineapple and coconut oil until smooth Add the chia seeds and psyllium husk, and blitz again quickly Pour the...
YIELD: Makes A Tray Of Squares (16 Servings)
PREP: 10 mins
COOK: 45-50 mins
READY IN: 55 mins
Ingredients
1 Cup Gluten Free Flour
1 Tspn Salt
1/2 Cup Coconut Sugar
3/4 Cup Raw Cacao Powder
2 Vanilla Bean Pods
3/4 Cup Coconut Oil
4 Tbsn Ground LSA or Flax Meal
1/8 Cup Cold Water (a tiny bit more if needed)
1/2 cup vegan chocolate chips
Instructions
Sift all dry ingredients into a large mixing bowl, then make a well and add the wet ingredients
Mix well, then add the chocolate chips, and stir gently
Pour into a non stick baking dish
Bake for 45-50 mins on 180C- use a bamboo stick, insert and if it comes out clean, it is ready
CUISINE: American
COURSE: Dessert
SKILL LEVEL: Easy
YIELD: 2 Servings PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 cup fresh basil 1/2 cup coconut flesh (or 1/2 cup dried, soaked in water and drained) Juice from 1 lemon Olive oil, used to desired consistency Freshly ground black pepper 2 cup roasted sweet potato (you can use any leftover roasted veg you have as well) 2 zucchinis, spiralised and sprinkled with salt 1 cup mixed salad greens Instructions In a food processor or blender, process the basil, coconut, lemon juice and olive oil Taste and adjust to taste- add a pinch of salt if you like, pepper, more lemon juice or more basil Rinse zucchini pasta well, then massage the pesto into the noodles Toss with roasted sweet potato and salad greens COURSE: Salad...
YIELD: 2 cups (2 Servings) PREP: 4 hrs 0 min All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut or seed can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking. I add nut milks to cereals, smoothies and puddings, and gently heat in a pot for a warm drink! Ingredients 1 cup raw almonds soaked overnight or 4 hours 1 coconut, flesh and water extra filtered water as needed dates and vanilla bean seeds, if desired Instructions Drain and rinse soaked almonds Add all ingredients to a blender and process for about 2 minutes Strain through...
YIELD: 1 1/2 cups (1 Servings)
COOK: 2 mins
My friends from Chi Coconut Water asked me to create a delicious smoothie.......this was the result!
Ingredients
1 cup Chi coconut water
1/2 cup homemade almond milk
1 banana frozen and broken into quarters
1 tbsp raw cacao powder
1 tbsp cacao nibs
1 tsp maca powder optional
1/2 tsp pure vanilla paste/essence
1/2 tsp ground cinnamon
Instructions
Blend all ingredients together until smooth
Top with desiccated coconut and extra cacao nibs
COURSE: Breakfast
SKILL LEVEL: Beginner
