You can’t have a kids party without the chocolate crackles, but you can have the chocolate crackles without the sugar rush and hyper kids to follow. I guarantee you that your kids will still get the delicious chocolate and coconut flavour that is what a chocolate crackle is all about.
½ cup coconut oil, melted
½ cup raw cacao powder
¼ cup tahini
¼ cup maple syrup
1 teaspoon vanilla essence
pinch sea salt
2 cups puffed brown rice
1.5 cups desiccated coconut
Place the coconut oil, cacao powder, tahini and maple syrup, vanilla essence and salt in a blender and combine until smooth.
Place brown rice and desiccated coconut in a bowl. Add the chocolate mixture and mix until well combined.
Spoon into patty cans and place in the fridge for 30 minutes to set.
Makes 12 crackles.
Looking for something to settle that sweet craving??? All it will take is just 1 of these balls. They are naturally sweetened from the dates, and nutritious from the tahini and cacao. There are only a few ingredients and a couple of steps, so before long you will have these beauties ready and waiting for you.
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
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
I love entertaining and it's important for me to be able to offer a selection of foods that I am comfortable and happy to provide. These bars are so quick and easy to make and taste delicious. Being raw they are always an option for me especially when I don't have much time.
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)
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.
Coconut seems to be the latest fad and it's no wonder why when you look at it more closely. The saturated fat in coconut oil is very rare and beneficial in that it helps to promote weight loss, posses antioxidant properties and supports your immune system. The oil properties convert easily into energy and therefore very little is stored as fat, promoting weight loss. So at 3pm when you are hitting that energy slump, these little balls of guilt-free awesomeness are a fabulous pick me up and best of all will leave you feeling very satisfied.
1 cup finely shredded coconut
3 tablespoons coconut oil
3 tablespoons maple syrup or honey
½ teaspoon vanilla extract
1½ cups dark chocolate chips
Combine coconut, coconut oil, maple syrup (honey), and vanilla extract in a blender or food processor. Blend until well combined into a thick ‘crumb’.
Use your hands to mould the coconut crumb into bite-sized balls. They should stick together nicely. Place the balls on a piece of wax paper.
Melt chocolate chips and use a spoon to gently drizzle the melted chocolate over each coconut ball. You want enough to fully cover the top and sides of each ball, but not so much that it makes a large pool around the base.
Sprinkle each ball with a bit of sea salt while the chocolate is still moist.
Refrigerate for two hours (to harden) and enjoy!
Makes 8-10 balls
Sweet, chocolately and crunchy is the best way to describe these delicious brownies. They will always hit the spot when I am craving something sweet and having no added refined sugars makes every bite completely guilt free.
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)
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
Cheesecake has always been a favourite of mine, but after removing dairy from my diet almost 2 years ago, I was on the hunt to find a dairy-free alternative. This recipe is a very simple and quick recipe that represents your biscuit base cheesecake. It has a slight hint of chocolate and a subtle coconut flavour for a little difference.
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
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.
There is no reason to throw away the pulp when making your almond mylk. One of the benefits of making your own almond mylk is then being able to use the left over pulp for another dish, either by drying out and making almond flour or in this case directly from the nut bag.
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
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!
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
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