YIELD: 12 Squares (12 Servings) Ingredients 1 Cup Raw Hazelnuts 1/2 Cup Raw Cacao Powder 2 Tbsp coconut sugar or to taste 1/4 tbsp hazelnut extract optional 1/2 cup Melted Coconut oil 2 tbsp Raw Cacao Powder 1 tbsp Melted Coconut oil 1 tbsp coconut sugar Instructions Pulse the hazelnuts in a blender or food processor- just until they are crushed Add the raw cacao powder, sugar, hazelnut extract if using and coconut oil Blend again, until everything is mixed, and ensure that the mix is wet enough. Add extra coconut oil if you need too; it should be moist and easy to stir Line a small tray with cling wrap and gently press the mixture in Pop in the freezer for 15 minutes while you make the ganache Ganache Whisk...
YIELD: 4 whole 'eggs' (4 eggs Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Cup Grated Cacao Butter 1 Tbsp raw cacao powder 1 Tbsp raw coconut sugar 2 Tbsp coconut oil 2 Tbsp Maca Powder 1 Tbsp lucuma powder optional 1 Tbsp mesquite powder optional 1/4 Cup coconut oil 1 Tbsp raw cacao powder 2 Tbsp Ground Hazelnuts 2 Drops Organic Hazelnut Extract Optional 1/2 Cup raw Cashews 1 vanilla bean pod scraped 2 Tbsp Agave Syrup Or any other sweetner of your choice 1/4 Cup Melted Coconut oil Pinch of Sea Salt Instructions Using some coconut oil, 'grease' your chocolate moulds; set aside Gently melt the cacao butter by using 2 bowls on top of one another; in the bottom bowl, warm water and in the top bowl the cacao butter (or a Thermomix at 37ºC) In...
Ingredients
1 Cup Melted Coconut oil
1/4 Cup Raw coconut sugar
2-4 tbsp Raw cacao powder
1/2-1 Cup Amaranth puffs depending on how crunch you want it
Instructions
In a large bowl, gently mix the oil, coconut sugar and cacao powder together
Fold in the amaranth puffs until combined
Pour into a lined tray and freeze for 30 minutes or until firm
Snap into pieces and store in the freezer
COURSE: Dessert
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: 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...
