Tag Archives: clean eating

raw vanilla coconut fig slice …

Because of our long hot dry summers (and Mediterranean climate) figs grow very well in South Australia.

My mum has a couple of huge fig trees in her backyard and, without fail, every year there’s always a heavy crop of figs for us (the family) to enjoy. That’s if the birds don’t get to them first!

fig_tree

fig_tree_closeup

One of the joys of growing figs is being able to eat them fresh from the tree! Or better yet – making a dessert with them.

fig_slice

This recipe is courtesy of Secret Squirrel.

Ingredients
Walnut Fig Base
½ cup walnuts
¼ cup almonds
2 tablespoons desiccated coconut
2 tablespoons flax seeds (I used psyllium husk instead)
½ cup dried figs
½ cup medjool dates
½ tablespoon water
½ teaspoon cinnamon

Vanilla Coconut Cashew Cream
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tablespoons maple syrup
½ teaspoon vanilla bean paste

Fresh figs to decorate
10.5cm x 20.5cm loaf tin

Method
1) Walnut fig base – add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.

base_ingredients

base_ingredients_processor

base_ingredients_mixed

2) Line tray with cling film. I used baking paper.
3) Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.

base

4) Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
5) Vanilla coconut cashew cream –  add cashews to a food processor and process for a few minutes.

cashews

cashews_processed

6) With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.

milk_syrup_paste.jpg

7) Keep processing until the mixture becomes very smooth and creamy.

milk_syrup_paste_mixed

8) Add desiccated coconut and pulse to combine.

coconut

coconut_cream

9) Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.

coconut_cream_layer

10) Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving. (Let it defrost for approximately 15 minutes for cream to soften).
11) Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends.

figs

The family loved the fig slices. They went even so far as to say that it was one of the better desserts that I have made. Big call. But the slices did look amazing (vibrant colours) and the combination of the dried figs in the base and the fresh figs on the top was delicious!

sliced

sliced_

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” ~ Elizabeth David, An Omelette and a Glass of Wine.

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cappuccino slice …

For this week’s family dinner night dessert I modified last week’s recipe (rainbow paddle pop slice) and added a couple of flavours. Chocolate and coffee – a match made in heaven!

sliced_

Step 3 of the original recipe was to split the cashew cream into small bowls and colour into desired colours using natural food dyes. This week, instead of using food colouring, in one bowl I added coffee (1 tablespoon decaf coffee granules mixed with hot water) and in the other bowl I added chocolate (2 teaspoons of cacao powder mixed with hot water). The third bowl was just cashew cream.

chocolate_coffee

Then I repeated the steps of the original recipe.

Step 4 – Using a spoon, spoon the colours randomly over the base until you’ve used all of the colours up.

spooned

Step 5 – Using a knife, swirl the colours around. Give the whole loaf tin a shake to flatten the slice. Freeze the slice overnight. Slice with a hot, wet knife and enjoy! Keep it in the freezer and just defrost slices as you need. Enjoy!

knifed

frozen

sliced

“When coffee dreams, it dreams of chocolate.”

 

rainbow paddle pop slice …

I saw this recipe on Instagram and was immediately drawn to the colours. So pretty!

It’s a rainbow paddle pop slice and is based on the popular Rainbow paddle pop. A paddle pop is a milk-based frozen dairy snack made by Streets and sold in Australia, New Zealand and a few other countries.

streets_paddle_pop

I made these slices for Tuesday night’s family dinner night. Needless to say, they were a hit – even if we are in the middle of winter! My cousin said they were her favourite raw dessert. Mind you, she says that each time I make something new :)

sliced_

(This recipe is courtesy of @sobeautifullyraw).

Ingredients
Base
1 cup almonds
1 cup coconut flakes
1 cup pitted dates

Filling
3 cups cashews, soaked overnight and drained
1 cup non-dairy milk
2/3 cup rice malt syrup
2 teaspoons vanilla bean paste
2/3 cup melted coconut oil
extra water – if needed
Pink, blue and yellow vegan friendly food colouring

Method
Base
1) Blend the almonds and coconut until a fine meal forms (using a food processor).

almonds

coconut_flakes

almond_coconut_meal

2) Add the dates last and blend until it forms a dough.

dates

mixed_base

3) Press into a lined loaf tin and freeze.

loaf_tin

Filling
1) Blend everything apart from the coconut oil in a high powered blender until smooth and creamy. (I used the food processor and I used almond milk as my non-dairy milk).

filling

cashew_cream

2) Add the oil last and blend until well combined and smooth.

coconut_oil

3) Split into small bowls and colour into your desired colours using natural food dyes of your choice. (Use basic colour mixing methods. A quick Google search will help if you don’t know what colours to mix).

split_bowls

colour_bowls

4) Using a spoon, spoon the colours randomly over the base until you’ve used all of the colours up.

spoon

5) Using a knife, swirl the colours around. Give the whole loaf tin a shake to flatten the slice. Freeze the slice overnight.

knifed

6) Slice with a hot, wet knife and enjoy! Keep it in the freezer and just defrost slices as you need.

out_of_tin

sliced

“God puts rainbows in the clouds so that each of us – in the dreariest and most dreaded moments – can see a possibility of hope.” ~ Maya Angelou

chocolate peanut butter mousse tarts …

You honestly cannot go wrong with the chocolate and peanut butter combination. IMO it’s the best food flavour combination of all time. With that in mind, these tarts don’t disappoint.They’re raw, vegan and gluten free – that covers everyone doesn’t it? ;)

tarts_

The base is crunchy  and the filling is smooth – nice. Easy to make. Absolutely delish!

This recipe is courtesy of Reveal Yourself ( on Facebook). My sister-in-law tagged me when this recipe popped up on Facebook. It was only fitting that I made them for her birthday.

Ingredients
Base
1 cup pitted dates
1 cup almonds
1/2 cup buckwheat groats (you can use coconut or rolled oats)
2 tablespoons cacao powder

Mousse filling
1 cup cashew nuts
1 banana
1 tablespoon natural peanut butter
3 tablespoons cacao powder
1/3 cup coconut milk
pinch of salt
2 tablespoons coconut nectar or pure maple syrup

Method
Base
1) Soak the pitted dates in boiling water for 10 minutes to soften, discard water and add to your blender. Rinse your buckwheat groats under water. (I used wheat-free rolled oats.)

dates

2) Add all ingredients into your blender and process until the mixture starts to come together.

dates_almonds

cacao_oats

base

3) Take a large spoonful of the mixture and press into a muffin mould, lightly greased with coconut oil. I chose to make mini tarts using silicone moulds.

silicone_tray

4) Place in the freezer to set.

Mousse
1) Soak cashew nuts in water overnight.

cashews

2) Drain and rinse your soaked cashew nuts.
3) Add all ingredients into the blender and blend for about 5 minutes until thick and smooth.

cashews_

bananas

peanut_butter

coconut_milk

4. Remove the moulds from freezer and add the mousse to each tart case.

filled_moulds

5. Top with cacao nibs. (I chose not to use any toppings.)
6. Place back into freezer to set.
7. Use a knife to gently work around each mould to remove from muffin tin. Enjoy while you can!

Note: I used 2 silicone trays so I made 24 mini tarts.

tarts

“Nine out of ten people like chocolate. The tenth person always lies” ~ John Q Tullius

raw cherry ripe bars …

The recipe is in Donna Hay’s ‘Fresh and Light’ magazine. I don’t have the magazine – the recipe was passed onto me by a friend from gym. She has the magazine and told me about the recipe. I had cherries left over from Christmas/New Year so I was very much interested in the recipe.

Ingredients
6 fresh dates, pitted
1 cup (80g) desiccated coconut
1/3 cup (80 ml) melted coconut oil
1 teaspoon vanilla bean paste
1 1/2 cups (210g) fresh cherries, pitted
100g raw organic 70% dark chocolate, melted *

Coconut base
1 cup (150g) cashews
1 cup (80g) desiccated coconut
2 tablespoons rice malt syrup **

*  I used dairy free raw organic coconut milk chocolate.
** I used maple syrup but an liquid sweetener can be used.

Method
1) To make the base, place the cashews, coconut and rice malt syrup in a food processor and process for 1-2 minutes, scraping down the sides of the bowl until the mixture starts to come together.

2) Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes or until set.

3) Place the dates, coconut, coconut oil and vanilla in a food processor and process for 1 minute or until the mixture starts to come together.

4) Add the cherries and process for a further 30 seconds  or until the mixture is just combined.

5) Place the coconut mixture over the base and use a palette knife to spread evenly. Refrigerate for a further 30 – 40 minutes or until firm.

6) Pour over the chocolate, smooth the top with a palette knife and refrigerate for 1 hour or until set.

7) Slice using a hot knife and keep refrigerated until ready to serve.

These are the perfect treats to have for morning or afternoon tea. These are much better than the store bought cherry ripe bars!

Makes 20. These bars will keep refrigerated in an airtight container for up to two weeks.

“Cherries of the night are riper than the cherries pluckt at noon … in the cherry pluckt at night, with the dew of summer dwelling, there’s a juice of pure delight, cool, dark, sweet, divinely smelling …” ~ Robert Graves

rocky road bliss balls …

Happy 2016! May it be all that you hope it will be :) x

Bliss balls are basically a mixture of dried fruit and nuts which are blended together, rolled into a ball before putting them in the fridge to set. You can use anything to make bliss balls (any combination of of nuts/dried fruit/seeds will work.) The main ingredient is either dates or figs – they are the binding sticky ingredient.

These bliss balls are delicious and simple to make. You can whip these up in no time!

These bliss balls are raw, gluten free, grain free, dairy free, egg free and refined sugar free. And healthy :)

The recipe courtesy of Wholefood Simply.

 

Ingredients
2 cups walnuts
12 medjool dates, seeds removed
3 tablespoons cacao or cocoa
1/2 teaspoon concentrated natural vanilla extract
1/2 cup pistachios
1/2 cup macadamias
1/2 cup goji berries
1/2 cup cranberries

Method
1) Place the walnuts, dates, cacao or cocoa and vanilla into your food processor and blend at high speed until the mixture resembles a sticky crumb.

2) Add the pistachios and macadamias and quickly pulse to roughly crush.

4_ingredients

3) Add the goji berries and cranberries and gently mix to combine.

4) Use your hands to press and shape the mixture into balls.

5) Place in the fridge to set.

 Eat and enjoy!

I have made these a few times. [ I made them for the family – they liked them. I made them for our family get together on Christmas night. I even made them for a group of firefighters at the opening of our local fire station :) ]

These bliss balls are perfect little guilt free treats. They are balls of protein and energy – i.e. superfood in a ball form!

“People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas.” ~ Author unknown

 

raw chocolate raspberry slice …

This is a delicious and guilt free treat. Very easy to make.

raspberry_choc_slice

Recipe courtesy of Frankie’s Feast.

The base layer is crunchy and nutty, the raspberry layer is sweet and the chocolate layer is – well, it’s chocolate, enough said.

Ingredients
Base Layer
1 cup almonds
1/3 cup cacao
1/3 cup desiccated coconut
3 tablespoons melted coconut oil
1/2 cup dates, soaked

Raspberry Layer
2 cups fresh or frozen raspberries
2/3 cup raw cashews, soaked for 6 hours or overnight
1/2 cup desiccated  coconut
1/3 – 1/2 cup pure maple syrup (depending on preferred sweetness)
1 tablespoon chia seeds

Top Layer
1/2 cup of coconut butter (or cacao butter or coconut oil)
1/2 cup of cacao powder
1/4 cup of organic maple syrup

Method
1) Pour boiling water over the dates and leave to soak.

2) Process the almonds, cacao and coconut in your food processor until they are a flour-like consistency.

3) Add coconut oil and dates and process. Press this mixture into a square pan (I used a rectangular pan) and put in the freezer to chill while you make the next layer.

4) Process all ingredients for the middle layer except the chia seeds until combined.

If you have time to soak the cashews, then do it. It’s not a problem if you don’t get to soak the cashews.

5) Add chia seeds and pulse once or twice to stir through. Taste and add extra maple syrup if desired.

6) Pour this over the top of the base layer and return to the freezer to set before topping with the chocolate layer.

7) For the chocolate layer, melt cacao butter over a low heat, before whisking in the cacao powder. Once smooth, add the maple syrup. Start with a quarter cup and add more if you prefer things a little sweeter.

(The next time I make these slices I will make the chocolate layer with coconut oil.)

8) Pour this layer over the raspberry layer and place it back in the freezer to set (approx. 2-3 hours).
9) Remove from the freezer when firm and slice into desired size. Store in the freezer and remove about 15 minutes before serving. The defrosting time will depend on how big you have cut your slices.

“Like love, chocolate is always a delight to receive or to give.” ~ Mary Jane Finsand