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
YIELD: 24 Squares (24 Servings) PREP: 5 mins COOK: 5 mins READY IN: 40 mins Ingredients 2x 500 Gram Bags Vegan White Chocolate Buttons (I used 'Sweet William' brand) 250 Grams Slivered Almonds 500 Gram Bag Vegan Marshmellows 1 Cup Glace Cherries 1 Cup Vegan Dark Chocolate Chips Instructions Lightly spray a square silicone dish with some canola oil, or rub with coconut oil Melt the chocolate in 2 or 3 batches (I melted mine in my Thermomix- 5 mins, 50ºC, speed 1) or you can use a small pan over a very low flame (make sure there is no water in the pan or on your spoon when you stir- this will cause the chocolate to 'seize') Chop up the marshmallows and glace cherries, and spread the almonds, marshmallows...
YIELD: Makes 12 Balls (12 Servings)
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
1/2 Cup Raw Almonds
1/2 Cup Raw Walnuts
5 Medjool Dates Pitted
2 Tbsp Melted Coconut Oil
1/2 Cup Raw Cacao Powder
2 Tsp Maca Powder
1/2 Cup Amaranth Puffs
Chia Seeds To Roll
Instructions
In a food processor/blender, crush the almonds and walnuts into a fine meal
Add dates, coconut oil, cacao and maca powder, and blend until smooth
Using the reverse function, or in a bowl, stir through the amaranth puffs
Roll into balls, then coat in chia seeds- you want the balls to stick together; if they don't wet your hands and roll again!
Store in the fridge
COURSE: Dessert
SKILL LEVEL: Beginner
