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 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 Baubles (12 Servings) PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1 Cup Raw Cashews 1 Tbsp Goji Berries 1 Tbsp Dried Cranberries 1 Tbsp Finely Grated Orange Peel 1 Tsp Finely Grated Lemon Peel 1/4 Tsp Ground Cinnamon 1/4 Tsp Ground Mixed Spice (Or Mulled Wine Spice) 1 Tbsp Melted Coconut Oil 2 Tbsp Shredded Coconut Instructions In a high powered blender of food processor, blend the cashews until they become a fine meal Add goji berries, cranberries, peel and spices, and pulse to combine Add melted coconut oil and shredded coconut, and blend until mixed (be sure not to over-blend, as you still want to see the beautiful colours of each ingredient) Roll into teaspoon sized balls and store in the fridge until serving time Give as...
YIELD: 4 Serves (4 Servings) PREP: 10 mins COOK: 5 mins READY IN: 30 mins Ingredients 3 Cups Frozen Coconut Flesh (about 6 young thai coconuts) OR 2 cups extra frozen coconut cream 1 Cup Frozen Coconut Cream (freeze coconut cream in ice cube trays or in small individual freezer bags) 2 Tbsp Raw Cacao Powder 2 Medjool Dates Pitted 1 Vanilla Bean Pod Scraped 2 Large Bananas Not Overly Ripe 2 Tbsp Coconut Oil 2 Tbsp Cacao Powder 1 Tsp Raw Coconut Sugar 1/4 Tsp Salt Scant Instructions Choc- Coconut Nice Cream Using a high powered blender, blend the flesh and/or coconut cream until smooth Add cacao powder, dates and vanilla bean and blend until combined Serve immediately with crushed walnuts, shredded coconut and a Chocolate Coated Banana (recipe below) Raw Chocolate Coated Bananas Slice the bananas in half...
YIELD: 4 Small Cheesecakes (4-6 Servings)
PREP: 10 mins
COOK: 5 mins
READY IN: 17 mins
Ingredients
1/2 Cup almonds
Pinch Salt
2-3 Saffron Strands soaked in water for at least an hour (use water, not strands)
1/4 Tsp Paprika
1/4 Tsp Raw Cacao Powder
1 Tbsp Brown Rice Syrup
1 Cup Raw Cashews Soaked Overnight
1 Whole Vanilla Bean Pod Scrapped
1 Tbsp Orange Zest
1 Tbsp Raw Cacao Butter
1 Tbsp Raw Coconut Butter
1 Tbsp Raw Coconut Sugar
1-2 Tbsp Water
Passionfruit
Orange Zest
Instructions
Blend base ingredients together and, using a food ring (coat with coconut oil to grease), gently press down
Blend filling ingredients together until smooth, adding any water as needed and spoon into food ring
Refrigerate for at least 2 hours
Top with fresh passionfruit and orange zest
COURSE: Dessert
SKILL LEVEL: Beginner
