Ingredients:

4 Medjool dates, pitted
3 tablespoons tahini
3 tablespoons raw cacao powder
1 teaspoon vanilla extract
pinch of sea salt
black and white sesame seeds for coating

Method:

Place the dates in a small food processor and blitz until it becomes a sticky paste.

Add the remainder of the ingredients and blitz until you get a crumbly texture.

Place the sesame seeds on a plate. Rolls the mixture into balls and then roll them in the seeds. Place on a lined tray and place in the fridge for 30 minutes to set.

Keep in the fridge for 2 weeks in a well-sealed container or in the freezer for 3 months.

Makes 9 balls

Ingredients:
1 cup pitted Medjool dates, packed
5 tablespoons raw cacao powder
1 cup raw almonds
2 tablespoons chia seeds
½ cup walnuts
½ teaspoon salt (more for sprinkling)
¼ cup unsweetened shredded coconut
1 tablespoon water (if needed)

Method:
Line an 8 x 8in pan with parchment paper or plastic wrap and set aside.

Place all ingredients in a large food processor and process for a couple minutes until the “dough” forms a ball. If it’s too crumbly, add 1 tablespoon water. You want the nuts in small pieces, so you may need to move everything around with a fork and keep blending.

Remove dough from food processor and press into lined pan until smooth and even. Sprinkle lightly with salt. Freeze for at least two hours before cutting into 8-10 bars. Store bars in fridge or freezer.

Ingredients:
Brownie:
3 cups almonds
2 tablespoons almond butter
25 medium, soft dates, pitted (or 20 soaked Medjool dates)
3 tablespoons cacao powder

Almond cacao frosting:
3 tablespoons almond butter
1 tablespoon coconut oil
½ tablespoon cacao powder
1 date (optional)

Method:
Grind almonds in a food processor until flour. Add in the cacao powder and the almond butter, then blend a little longer. Add in the dates and process until everything sticks together. Press the batter out in a lined tin and set aside.

Blend together all ingredients for the frosting in a blender (or in the food processor). When the mixture is smooth (it will be a little runny), frost the brownie and let it sit in the fridge for at least an hour or so before slicing and serving.

Makes 16 brownies

For Base -
1 and ½ cups desiccated coconut
½ cup raw cashews
10 medjool dates, seeds removed
2 tablespoons cacao
1 tablespoon full fat coconut cream

For Topping -
1 and ½ cups raw cashews (before you start making the base, soak the nuts in enough water to cover them)
1 cup full fat coconut cream
4 tablespoons honey (use maple syrup for vegan alternative)
4 tablespoons coconut oil
1 teaspoon vanilla essence
Pinch of salt

Method:
Soak raw cashes required for topping in enough water to cover them. Prepare 18com spring form dish by lining base and sides with parchment paper.

Start making the base by adding all the ingredients into a high-speed blender and blend until it resembles a crumbly texture.

Spread mixture into prepared dish and use your hands to press mixture firmly. Place in the fridge whilst preparing topping.

Drain and rinse the cashews. Place in blender and pulse with 1 tablespoon of the coconut cream. Scrape the sides and pulse again with 1 tablespoon of coconut cream. Repeat this process for a third time to ensure that the cashews are as smooth as possible.

Add the remaining ingredients and blend on medium to high speed for 30-40 seconds until the mixture is all smooth.

Remove the base from the fridge and poor with the topping mixture. Place the cheesecake in the freezer for 4-6 hours to set. Remove cheesecake from freezer 20 minutes prior to eating.

Serves 10-12

Ingredients:
1 cup almond pulp
6 dates, pitted
2 tablespoons melted coconut oil
½ cup shredded coconut
¼ teaspoon Celtic sea salt
¼ teaspoon vanilla extract

Method:
Preheat oven to 180 degrees.
Combine pulp and dates in high speed blender until smooth.
Pulse in the remainder of the ingredients.
Using a tablespoon, place mixture onto tray lined with baking paper and shape into macaroons.
Bake for approximately 30 minutes until golden brown.
Best to allow macaroons to cool prior to serving.
Can be stored in air-tight container for 1 week.

Makes 16-20 macaroons

I love to entertain regularly. Whether it's having family or friends over for afternoon tea or dinner, I always like to have something sweet and special. Jessica Sepel introduced me to this delicious, anti-oxidant, chronic disease fighting brownie that has the perfect texture combination of a solid base and gooey topping. It has my sweet-toothed husband's seal of approval, so is one for you all to definitely try! 

Ingredients:

1 cup walnuts
1 cup fresh dates, pitted
4 heaped tablespoons raw cacao + 1 tablespoon for icing
1 teaspoon ground cinnamon
pinch celtic sea salt
¼ cup desiccated coconut
½ teaspoon vanilla powder
2 tablespoons virgin organic coconut oil, melted
2 tablespoons raw honey
¼ cup hulled tahini
a few drops of filtered water

Method:

Grind the walnuts to a fine crumb in a food processor.
Add the dates, raw cacao powder, cinnamon, salt, coconut and vanilla and process until sticky.
Line a small square dish with baking paper. Press the mixture in firmly.
To make the icing, place the coconut oil, honey, tahini and extra cacao in the processor. Press until the mixture is firm and smooth in texture. If it is too thick, add a few drops of water.
Spread the icing evenly over the brownies.
Put into the fridge for at least 30 minutes to set.

Makes 15 squares