Chocolate Mess!!

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Chocolate Mess!!

Serves 2-3

  • 1 large handful pitted dates (preservative free)
  • 1 tsp hazelnut butter
  • 2 tbsp cacao powder
  • 1/2 tsp cinnamon
  • 1 tbsp nut milk or water

Place all the ingredients into a high speed blender or food processor and blend until its reached your desired consistency. I left it chunky which was nice, but if you blended it till smooth it would be like a mousse!

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Christmas Chocolate Log!

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Christmas Chocolate Log!

This is a Christmas log recipe....but it doesn't have to be just for Christmas! It's too good to only have once a year :-)

Cake

  • 6 eggs - separated
  • 50g cacao or cocoa
  • 5 tbsp brown rice syrup
  • 1/2 tsp vanilla powder

Ganache

  • 50g coconut oil
  • 75g cacao
  • 75g maple syrup (could also use brown rice syrup)

Almond cream

  • 1 1/2 cups almonds (if you want a pure white cream, use blanched almonds) - soaked for at least an hour
  • 1 cup water
  • 1 tbsp brown rice syrup
  • 1/2 tsp vanilla powder

Cake

  1. Preheat the oven to 180C
  2. Whisk the egg whites till stiff peaks form.
  3. In a separate bowl whisk the yolks, cacao, brown rice syrup and vanilla powder.
  4. Carefully and slowly fold the yolk mixture into the egg whites. Try to keep as much air in the mixture as possible.
  5. Line a baking tray with grease proof paper and pour the mixture onto the paper so it’s even. You want it to be about 2/3cm thick if possible.
  6. Place in the oven for 20min or until cooked.
  7. Roll the cake while it’s still hot (leaving the paper on for now). This will make it easier to roll when cool.
  8. Leave to cool while you make the ganache.

Ganache

  1. Heat some water in a saucepan and place a large glass bowl on top to make a bain marie. Make sure the glass bowl isn’t touching the water below. The steam will be heating the glass bowl.
  2. Add the coconut oil, cacao (sieved if you don't want any clumps!) and maple syrup and stir until the coconut oil has fully melted and the whole mixture is smooth.
  3. Take the bowl off the heat and keep stirring. The mixture will get thicker as it cools.
  4. Now to make the cream

Almond cream

  1. Drain and rinse the almonds then place into a blender with the cup of water, brown rice syrup and vanilla powder.
  2. Blend until the mixture is as smooth as you can get it. It should be thick and creamy!

Putting it all together!

  1. Unroll the cake. It should have cooled in the roll so will be curling up at the sides.
  2. Spread the ganache evenly on the inside of the cake.
  3. Gently roll the cake back up, carefully taking the grease proof paper off at the same time.
  4. Once rolled, spread the almond cream all over the top and sides.
  5. Sprinkle with some cacao and/or coconut flour.
  6. Decorate with some santas, snowmen, christmas trees etc! I wanted to do this but didn’t have any!! 
  7. Enjoy!! :-)

NB. You could put the almond cream inside the log and the ganache over the top. I think this would be just as good, plus you would then be able to see the swirls of the roll much better because of the brown/white contrast.

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Date, Vanilla and Macadamia Nut Flapjack

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Date, Vanilla and Macadamia Nut Flapjack

  • 2 tbsp coconut oil
  • 2 tbsp liquid sweetener (eg. honey, maple syrup etc)
  • 3 medjool dates (pitted)
  • 1 tsp vanilla bean powder
  • 1/2 cup macadamia nuts
  • 1 cups jumbo rolled oats
  1. Pre-heat the oven to 180 degrees.
  2. Place the coconut oil, sweetener, dates and vanilla bean powder into a saucepan and heat until the dates begin to dissolve into the mixture. Using the back of a spoon, try to break them down (they don’t have to completely dissolve).
  3. Add in the nuts and oats to the saucepan and take it off the heat. Mix it all together so the oats are fully coated.
  4. Place the mixture into a dish and place in the oven for 10min or until it starts to turn golden on top.
  5. Leave to cool to allow the coconut oil to harden (if it’s not cool, it will be soft and won’t stick together)
  6. Enjoy :-) 

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Raw Chocolate Brownie

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Raw Chocolate Brownie

  • 180g raw walnuts
  • 425g organic dates
  • 110g raw cacao
  • 80g raw almonds
  • Optional- orange or peppermint essential oil
  1. Place the walnuts into a food processor and blend until finely ground.
  2. Add the cacao and pulse to combine.
  3. Add the dates one at a time through the feed tube of the processor while it’s running. You should eventually end up with a mix that looks like crumbs.
  4. Add the almonds and pulse to roughly chop them.
  5. Transfer the mixture into a dish and press down so the mixture sticks together. Place into the fridge or freezer until ready to serve.

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Orange and Almond Cake

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Orange and Almond Cake

 

  • 225g ground almonds
  • 2 whole oranges
  • 6 eggs separated
  • 200g xylitol  
  1. Simmer the whole oranges in a saucepan of water for 1 hour.
  2. Cut the oranges in half and remove the pips.
  3. Blend the oranges in a food processer with the egg yolks.
  4. Mix the ground almonds with the xylitol and add in the egg yolk-orange mixture. 
  5. Whisk the egg white until stiff, and fold into the mixture. 
  6. Line a cake tin with grease proof paper, then pour in the mixture. 
  7. Bake for 1 hour at 180’C or until the testing knife comes out clean.
  8. Allow to cool down, and remove from the in. Sprinkle with coconut flour (optional)
  9. Enjoy! :-)

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Raw, Guilt Free Chocolate Tart

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Raw, Guilt Free Chocolate Tart

Base

  • 1 cup raw almonds
  • 20 medjool dates (make sure they contain no preservatives)
  • Enough raw organic honey/organic maple syrup to bind it all together

Filling

  • 1 avocado
  • 2 bananas
  • 1 tsp good quality vanilla essence (try for one with no alcohol)
  • 2 tbsp raw cacao powder (unsweetened cocoa powder will be ok)
  • 6 medjool dates
  • Raw organic honey/organic maple syrup to taste
  1. Place all of the base ingredients into a food processor and process until it will bind together.
  2. Tip the base into a lined cake tin and press down with a spoon (or fingers).
  3. Place all the filling ingredients into the food processor and process until smooth. Taste and add more honey if needed.
  4. Empty the filling on top of the base and ideally freeze (I didn’t have enough room in the freezer, so just put it in the fridge. It wasn’t set, but more mousse like).
  5. Take it out of the freezer 30 min before you want to eat it.
  6. Enjoy ☺

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Chocolate Cookie Dough Bites

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Chocolate Cookie Dough Bites

  • 1 can/tetra pak chickpeas
  • 3 tbsp coconut sugar
  • 2 tbsp cacao
  • 1 tbsp nut butter (any nut butter would work, but make sure it’s natural an d100% nuts!)
  • Optional- dusting of cacao 
  1. Place all the ingredients into a food processor or high speed blender.
  2. Whiz together until the mixture clumps together into a ball.
  3. Using a teaspoon, make little truffle sized balls.
  4. Place them onto a plate and using a sieve,dust with cacao.
  5. Enjoy!

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Oaty Peanut Butter Cookies

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Oaty Peanut Butter Cookies

  • 1 cup jumbo rolled oats (use gluten free if needed)
  • 1 large egg
  • 1 large tbsp organic peanut butter (could use any nut butter)
  • 6 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  1. Preheat the oven to 180 degrees.
  2. Like a baking tray with greaseproof paper
  3. Mix all the ingredients together in a large mixing bowl
  4. Using 2 spoons (or your hands!) scoop a spoon sized amount out of the bowl and shape into balls. Place onto the greaseproof paper and flatten with the back of the spoon.
  5. Bake for about 15min or until they have a slight colour.
  6. Leave to cool (if you can resist!!) and enjoy :-)

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Chocolate Orange Cake

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Chocolate Orange Cake

  • 220g mixed nuts and seeds (I used what I had left in the fridge…yes I keep nuts in the fridge!)
  • 450g medjool dates
  • 100% sugar free chocolate (or 85% dark chocolate if you can’t get sugar free)
  • 1 orange juice and zest
  • 4 tbsp coconut oil
  • 6 organic eggs
  • 4 tbsp cacao or cocoa powder

 

  1. Preheat the oven to 180 degrees and cover a cake tin with greaseproof paper.
  2. Place the nuts and seeds in the food processor and blitz until they’re flour like.
  3. Slowly add the dates a few at a time until everything’s mixd together. 
  4. Then add all the other ingredients and blitz for a minute or two (you may need to scrap down the sides.
  5. Transfer the cake mixture into the tin and bake for about an hour.
  6. Let the cake cool and either eat as it is, or dust with coconut flour and top with berries.
  7. Enjoy :-) 

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Peanut butter cookies

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Peanut butter cookies

  • 2 eggs
  • 2 tablespoons coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp honey
  • 1/2 cup natural peanut butter (I use Biona)
  • 1/4 cup arrowroot powder
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon baking soda

 

  1. Preheat the oven to 180 degrees and line a baking sheet with greaseproof paper.
  2. Add all the ingredients into a food processor and mix until smooth. If the mixture gets stuck to the sides, scrape them down and mix again.
  3. Using a tablespoon, drop a spoonful of the mixture on the baking sheet and press down with the back of the spoon to even out and to make it thinner (can leave it thick if you prefer). Repeat until all the mixture is gone.
  4. Bake for 15-20min until golden brown and cool of a wire rack.

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Banana, almond and chocolate 'cheese' cake

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Banana, almond and chocolate 'cheese' cake

Serves 4

 

Biscuit layer

  • 80g pecans
  • 80g almonds
  • 1 tablespoon homemade almond butter (if not homemade, natural & organic)
  • 10 medjool dates
  • 1 tablespoon honey

Middle layer

  •   2 spotty, ripe bananas
  •   3 tablespoons almond butter

Chocolate layer

  • 1 spotty, ripe banana
  • 2 tablespoon coconut sugar
  • 1 teaspoon vanilla powder
  • 4 tablespoons almond butter
  • 2 tablespoons raw cacao (could also use cocoa powder)
  • 10 medjool dates
  • 3 tablespoons filtered water

Plus

  • 2 spotty, ripe bananas for layering

 

 

Biscuit layer

  1. To make the base layer place the pecans and almonds into a food processor and blitz until fine. Add the almond butter, honey and dates and blitz again until completely mixed and sticking together.
  2. Either place in individual glasses or in a cake tin, both work fine, but I think it’d nice to give people individual dishes. Plus, you can see all the layers which looks great!

Middle layer

  1. To make the banana and almond layer, simply add the banana and almond butter to the food processor and blitz until smooth.
  2. Spoon this on top of the base and place in the freezer for about 15min to set.

Chocolate layer

  1. While the bottom two layers freeze you can make the chocolate layer. Place all the ingredients in the food processor and blend until smooth.
  2. Slice the bananas for layering.
  3. Remove the glasses/cake tin from the freezer anyplace a layer of banana on top. 
  4. Then spoon on the chocolate layer.
  5. Add another layer of banana to top it off. You could also add some strawberries which is also delicious.
  6. Enjoy :-) 

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Strawberry Cake

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Strawberry Cake

  • 160g coconut oil or butter
  • 280g quinoa flour (could use ground almonds if grain free)
  • 1 heaped tsp baking powder
  • 3 eggs
  • 150g coconut sugar
  • 30g honey
  • 1 tsp vanilla powder
  • 350g strawberries, cut in half

 

  1. Preheat the oven to 180 degrees and line a regular sized cake tin (a larger tin would create a thinner cake and will take less time to cook) with grease proof paper, or grease with butter/coconut oil.
  2. Place the coconut oil or butter, coconut sugar and honey in a food processor and mix until smooth. 
  3. Keep the food processor going and slowly add the flour, baking powder, vanilla and eggs.
  4. Transfer the mixture to a large bowl and fold in the strawberries.
  5. Pour the cake mixture into the cake tin and place in the oven for about 40 minutes. Check it is cooked by piecing with a knife or metal skewer. If it comes out clean, it is cooked.
  6. This is lovely served with coconut yoghurt or homemade banana ice cream.

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Double Chocolate Cookies

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Double Chocolate Cookies

(makes 10-12)

  • 1 ½ cups of any nuts (I used a mix of pecans and hazelnuts)
  • 2 eggs
  • 1 cup pitted medjool dates
  • 6-8 tbsp cacao/cocoa powder (depending on how chocolaty you like it!)
  • Pinch Himalayan salt
  • ½ tsp vanilla powder
  • ½ tsp bicarbonate soda
  • 5 squares 85%+ dark chocolate

.

  1. Pre-heat the oven to 180 degrees and line a baking tray with grease proof paper. 
  2. Place all the ingredients (except the chocolate) in a food processor and process until smooth.
  3. Add the squares of chocolate and pulse until they are broken down into small pieces.
  4. Using a teaspoon, spoon the mixture into even cookie shapes onto the baking tray.
  5. Place in the oven for about 15-20min.
  6. Leave to cool on a cooling rack for about 15min (if you can last that long!!)
  7. Enjoy ☺

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Raw Energy Balls

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Raw Energy Balls

  • 50g peanut butter
  • 150g organic dates
  • 100g desiccated coconut
  • 2 tbsp protein powder (I used Sunwarrior)
  • 1 tbsp maca powder
  • 1 tsp spirulina
  • 1 tsp vanilla powder

 

  1. Put all the ingredients into a food processor and blend until mixed thoroughly. 
  2. Roll into balls (if you’re struggling to hold the mixture together add more dates).
  3. Place in the freezer for at least 15min. Take them out 15min before you want to eat them. You can either store them in the freezer or the fridge.

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Banana & Almond Chai Seed Pudding

  • 1 banana
  • 1 tsp almond butter
  • 2 tbsp chia seeds
  • Almond/coconut milk
  • 1 handful of berries
  • Cinnamon (optional)

 

  1. Mash the banana and almond butter together in a bowl.
  2. Add the chia seeds and enough milk to cover all of the mixture.
  3. Top with berries and cinnamon if using and leave to soak for a minimum of 10min. You can make this the night before and have it for breakfast or dessert.

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