Sweets
Deliciously yummy sweet treats, free from refined sugar, flour, additives and preservatives. Made from real ingredients, these sweet foods have health promoting benefits, rather then many of the commercial items which contain health depleting ingredients
Raw Ginger Slice - A Take on Traditional Ginger Crunch
Ingredients:
Base:
1/4C Brazil Nuts
1/2C Raw Cashews
1/2C Dates softened
pinch of Pink Himalayan Salt
Ginger Topping:
3C Desiccated coconut or coconut chips
or 3/4C coconut butter/creamed coconut softened slightly
2Tbsp Coconut oil
2-4cm fresh Ginger grated including skin
2tsp ground Ginger
2Tbsp Honey or high grade maple syrup
Blend all base ingredients together in a food processor until it forms a sticky dough. Press into a lined baking dish and place in the freezer to set.Place the desiccated coconut or coconut chips in your high speed food processor and blend till the coconut turns soft and liquefy. Add 2 Tbsp of coconut oil to help the process along. You will need to give your processor multiple rests through the process so it doesn't over heat. Alternatively you can purchase coconut butter or creamed coconut. Ceres and Zenian put these products out. These will just need to be heated slightly as they will be pretty solid, but not completely melted
Add all the other ingredients to the processor along with the coconut butter and blend till smooth. Layer onto the top of the base, and place back in the freezer to set for around 30mins. Cut when set and store in freezer.
Base:
1/4C Brazil Nuts
1/2C Raw Cashews
1/2C Dates softened
pinch of Pink Himalayan Salt
Ginger Topping:
3C Desiccated coconut or coconut chips
or 3/4C coconut butter/creamed coconut softened slightly
2Tbsp Coconut oil
2-4cm fresh Ginger grated including skin
2tsp ground Ginger
2Tbsp Honey or high grade maple syrup
Blend all base ingredients together in a food processor until it forms a sticky dough. Press into a lined baking dish and place in the freezer to set.Place the desiccated coconut or coconut chips in your high speed food processor and blend till the coconut turns soft and liquefy. Add 2 Tbsp of coconut oil to help the process along. You will need to give your processor multiple rests through the process so it doesn't over heat. Alternatively you can purchase coconut butter or creamed coconut. Ceres and Zenian put these products out. These will just need to be heated slightly as they will be pretty solid, but not completely melted
Add all the other ingredients to the processor along with the coconut butter and blend till smooth. Layer onto the top of the base, and place back in the freezer to set for around 30mins. Cut when set and store in freezer.
Raw Bounty Bars
Ingredients:
Base:
2 C Dried Coconut
1 Tbsp Raw Honey
¼ C coconut oil, melted
¼ tsp pink salt
1/2 tsp Peppermint extract
1 Tbsp water
Chocolate:
1/4 C Dark Chocolate 82% or higher
1 Tbsp Coconut Oil
Method:
Place all base ingredients in food processor and blend until smooth. Mould small amounts of the mixture into small rectangles and place them on a plate lined with baking paper. Place in the freezer to set. Meanwhile melt chocolate and coconut oil together in a saucepan. Allow the bases to set for approx 20mins. Once firm, dip bases one at a time into the chocolate then place back on baking paper on a plate. Place back in the freezer to set the chocolate.
* Peppermint can be replaced with vanilla to make more of a traditional bounty bar
Base:
2 C Dried Coconut
1 Tbsp Raw Honey
¼ C coconut oil, melted
¼ tsp pink salt
1/2 tsp Peppermint extract
1 Tbsp water
Chocolate:
1/4 C Dark Chocolate 82% or higher
1 Tbsp Coconut Oil
Method:
Place all base ingredients in food processor and blend until smooth. Mould small amounts of the mixture into small rectangles and place them on a plate lined with baking paper. Place in the freezer to set. Meanwhile melt chocolate and coconut oil together in a saucepan. Allow the bases to set for approx 20mins. Once firm, dip bases one at a time into the chocolate then place back on baking paper on a plate. Place back in the freezer to set the chocolate.
* Peppermint can be replaced with vanilla to make more of a traditional bounty bar
Apple, Cinnamon, Maple Granola
Ingredients:
2C Organic Rolled Oats,
1/2C Sunflower Seeds,
1/2C Pumpkin seeds
1/2C Cranberries,
1C Coconut Chips
2 Apples - Preferably Organic
1/4C Maple Syrup - high grade
2tsp Cinnamon,
1 Pinch Pink Himalayan Salt
1 Heaped Tbsp of Coconut Oil
2C Organic Rolled Oats,
1/2C Sunflower Seeds,
1/2C Pumpkin seeds
1/2C Cranberries,
1C Coconut Chips
2 Apples - Preferably Organic
1/4C Maple Syrup - high grade
2tsp Cinnamon,
1 Pinch Pink Himalayan Salt
1 Heaped Tbsp of Coconut Oil
Banana, Protein Pancakes
Ingredients:
2 Organic Bananas
4 Free Range Eggs
2 Scoops Vanilla Protein Powder
Serves 2 adults
Method:
Add banana to a large bowl and mash roughly with a fork. Add other ingredients and
mix till smooth with a hand mixer. Heat a frying pan to medium high heat, and add enough coconut oil to grease pan. Add small amounts of the mixture to the pan, about 1/4C of the mixture to make one pancake. Once bubbling slightly on the top, flip and cook the other side. Serve with what ever you prefer; Yoghurt, fruit, free farmed bacon or even just butter or coconut oil works a treat.
Hazelnut Truffles - Four Ways
These are such a decedent treat, but using only good ingredients, you have nothing to feel guilty about
Ingredients:
Makes 24 approx
1 C Hazelnuts
2 C Medjool Dates Pitted
1/2 C Cacao Powder
1/4 tsp Salt
1 C extra Hazelnuts for centers and rolling in
1/2 C Dark Chocolate Melted
Method:
Soak dates quickly in boiling water to soften, remove pits if necessary. Place dates in food processor along with cocao powder, salt and hazelnuts. Process until well combined, the hazelnuts don't need to be super fine. Roll the mixture into small balls, placing a whole hazelnut in the center. Place in freezer for approx 30 minutes to set. In the meantime, melt the dark chocolate and process the remaining hazelnuts for rolling them in. I did a combination of chunky and fine for different textures. One at a time, dip the balls into the dark chocolate and coat in your desired coating. Store in freezer.
Ingredients:
Makes 24 approx
1 C Hazelnuts
2 C Medjool Dates Pitted
1/2 C Cacao Powder
1/4 tsp Salt
1 C extra Hazelnuts for centers and rolling in
1/2 C Dark Chocolate Melted
Method:
Soak dates quickly in boiling water to soften, remove pits if necessary. Place dates in food processor along with cocao powder, salt and hazelnuts. Process until well combined, the hazelnuts don't need to be super fine. Roll the mixture into small balls, placing a whole hazelnut in the center. Place in freezer for approx 30 minutes to set. In the meantime, melt the dark chocolate and process the remaining hazelnuts for rolling them in. I did a combination of chunky and fine for different textures. One at a time, dip the balls into the dark chocolate and coat in your desired coating. Store in freezer.